gus_tatory

laurel's right, and if you need a reference to find them in the Vietnamese or Asian grocery, they're called "banh trang", and they come in a flat plastic mini-drum, sometimes with a rose on the package. good luck! gus

Miso-Maple Marinade/Glaze for BBQ Duck/Chicken This Japanese-Canadian inspired marinade/glaze recipe helped win me a gas barbeque from my local TV station! If you use duck, keep the heat indirect on the BBQ, and remove the pieces when they register 155 degrees inside--they'll finish cooking tented under foil. You may also want to first parboil the pieces for 2-3 minutes to get rid of excess fat, and/or put a drip tray in the middle of the grill to catch any drips of fat and aviod flare-ups. This glaze is also excellent with chicken breasts, thighs, or wings, as well as tofu. 1 tsp red chili flakes 1/4 c red miso paste (aka miso) 1/4 c Quebec maple syrup 1/4 c best dark soy sauce 1/4 c (packed) chopped green onions 2 T sesame oil 2 T black sesame seed 2 T sake or mirin 2 T rice wine vinegar 1 lemon, juiced (or yuzu if you can find it) Mix ingredients and marinade desired amount/type of poultry in heavy Ziploc bag in fridge. Grill as normal on BBQ or bake/broil in oven until done. For a more "Peking duck" style presentation, you can put an entire duck/chicken on a paper-towel holder, painting layers of glaze on it with a pastry brush, allowing layers to dry before applying the next, minimizing the time that poultry is at room temperature. After the multiple layered glaze is dry, roast/bake as normal. Keywords: Main Dish, Easy, Chicken, Duck, Marinade, Japanese, Barbeque ( RG1132 )

Miso-Maple Marinade/Glaze for BBQ Duck/Chicken This Japanese-Canadian inspired marinade/glaze recipe helped win me a gas barbeque from my local TV station! If you use duck, keep the heat indirect on the BBQ, and remove the pieces when they register 155 degrees inside--they'll finish cooking tented under foil. You may also want to first parboil the pieces for 2-3 minutes to get rid of excess fat, and/or put a drip tray in the middle of the grill to catch any drips of fat and aviod flare-ups. This glaze is also excellent with chicken breasts, thighs, or wings, as well as tofu. 1 tsp red chili flakes 1/4 c red miso paste (aka miso) 1/4 c Quebec maple syrup 1/4 c best dark soy sauce 1/4 c (packed) chopped green onions 2 T sesame oil 2 T black sesame seed 2 T sake or mirin 2 T rice wine vinegar 1 lemon, juiced (or yuzu if you can find it) Mix ingredients and marinade desired amount/type of poultry in heavy Ziploc bag in fridge. Grill as normal on BBQ or bake/broil in oven until done. For a more "Peking duck" style presentation, you can put an entire duck/chicken on a paper-towel holder, painting layers of glaze on it with a pastry brush, allowing layers to dry before applying the next, minimizing the time that poultry is at room temperature. After the multiple layered glaze is dry, roast/bake as normal. Keywords: Main Dish, Easy, Chicken, Duck, Marinade, Japanese, Barbeque ( RG1132 )

don't have a map handy, but there's a town on route 66 called Williams, Az. from (perhaps faulty) memory, this town is about 4 hours east of Vegas, and 1 hour south of the grand canyon. route 66 is gorgeous enough (Valentine, Peach Springs), but Williams has this amazing steakhouse called Rod's, where i had probably the best steak of my life. get there before the bus tours do (early). you can't miss it--there's a huge fibreglass holstein out front. if you stay overnight (perhaps the El Rancho motel, owned by British ex-pats?), then by all means have breakfast at the Cowboy Canteen, and order the cinnamon roll that's as big as a hubcap.

sorry, i did a search. didn't know this had been discussed, but thanks for the link. that thread answers all my questions so far.

is it feasible/desirable to barbeque duck? i throw myself on your expertise/experience. i have a friend who bbq'd duck once and who did everything wrong: --bird was improperly thawed and hence raw (not rare) inside --bird was fatty and created, in his words, "enough smoke to be seen by satellite photo" so would you have recs? should i cut it into serving pieces or try it whole? should i prick the skin to release fat, or would this just make a stupid amount of smoke? would a glaze/marinade with a sugar, say maple syrup, aggravate the smoke problem? *any* notes would be of help. thanks in advance, gus edit: corrected spelling of satellite.

Kristin-- hope this finds you super-well. i have successfully made "rustic" sausages with only a Porkert meat grinder (about 20$ at any "old-fashioned" kitchen goods store) and the sausage attachment (a metal cone that looks like a small trumpet, about 5$). the meats/seasonings/etc. mixture was fairly small-cut and homogenously mixed before i started, and i used rinsed pork casings. i would do this more often, but *really* cleaning the meat grinder takes about 45 minutes before, and another 45 minutes after. good luck!

turns out that I also, like Jennifer Coolidge, like soup. best food quote: "Remind me to tell you about the time I looked deep into the heart of an artichoke." --Bette Davis, "All About Eve".

lucky you! the only 'trick' to avoid bitterness is not to over-brew. but i happen to enjoy this astringency in green tea. so i make a huge pot and add a minute amount of vanilla-bean infused sugar, chill, lemons. for intriguing variation, add a star anise to the brew. i also had iced chrysanthemum green tea yesterday at a Japanese restaurant that was wonderful. jasmine green tea is great iced. i know eGullet member torakris drinks iced green tea. not sure how she makes it. torakris?

So how do her groceries make it onto the belt, by Jedi mind-trick? yeah, or else she's counting those six Red Bulls as one item...

Jason-- welcome to eGullet! is it possible the "pink sauce" you mention was tobiko (that red flying-fish caviar) and mayo? or was it something spicier, where the red was maybe from chilis?

it's not a cocktail really, but a Benedictine after Indian food picks up and mellows out the spices. i think some of the aromatics used in Benedictine are the same as some curry spices.

i have passing familiarity with a few Chinese/Asian greens--Napa cabbage (bok choy?), Chinese broccoli, pak choy, etc., but today was the first time i saw and bought these. what are they called? (excuse my newbie-ness with re: to Chinese greens. ) here's the seasoning i used to stir-fry them, from L to R, salt, sesame oil, black sesame, red miso paste, hoisin sauce, pepper-garlic paste (from Sweden!?), garlic... and here's me adding a small amount of Szechuan pepppercorn, because i wrecked food with this once : ...and the finished dish, with fried tofu and a Sapporo beer. this is one of my favourite saturday night meals. so are there any online illustrated Chinese greens sites? what do you do with Chinese greens?

the 100-lb woman can eat over 1/10th of her body weight in cheesecake in 9 minutes. from the article i linked here...: "The records Thomas holds are astounding. Eleven pounds of cheesecake in nine minutes. Nine pounds of crawfish jambalaya in 10 minutes. Eight pounds of turducken (chicken stuffed in a duck stuffed in a turkey) in 12 minutes. Forty-three soft tacos in 11 minutes. One hundred sixty-seven chicken wings in 32 minutes." i'm gagging.

what carswell said. but i also have to add: --there's a nice pan-Asian store at the Cote-vertu metro called Epicerie Pacifique i think (not the most exciting neighbourhood, but...), where they have fish and quite a few prepared goods i hadn't seen elsewhere. the best Korean-Japanese groceries are at: --sherbrooke and victoria, Miyamoto --in La Cite (name?), and --sherbrooke and decarie (name?) if you don't have to travel far in a hot car, or if you have a cooler, there's a new tofu "factory" on parc near laurier, where they make fresh tofu & tofu milk daily. have fun!

i'm no Doctor, and i may be repeating some of what has already been said. but i quit coffee, sugar, and spirits basically all at the same time. (replaced coffee with tea and spirits with wine/beer.) --a cup of tea goes a long way to take the edge off, get rid of headaches, refresh, and lift the mood. --whole grains get digested slowly (yes, i know they're carbs, but they're *good* carbs), fill you up, and are excellent for fibre. i just added a cup of bulgur (cracked wheat) to chili, and the magnesium in bulgur is off the charts. good luck and have fun!

i love those 'goshiki no mai' crackers--they have wasabi, miso, soy. there's five flavours in each pack. someone told me it means 'the dance of the five flavours': is this true? that's good snacking...

thanks torakris and Hiroyuki-- i am listening to Japanese internet radio at NHK online, and just bought a Teach Yourself Japanese course yesterday with two huge books and three CDs. thanks for your help.

I'm not sure, but are you talking about them? 1) ii vs. single long i vowel (let me represent it i-) 2) ei vs. single long e vowel (e-) 3) ou vs. single long o vowel (o-) For example, 1) The Japanese word for pretty is written as kawaii かわいい, but pronounced kawai-. 2) The word for clock is written as tokei とけい, but pronounced toke-. 3) The word for king is written as oh おう, but pronounced o-. thanks Hiroyuki-- those are helpful, and are good examples. to my ear, i can barely hear the last U in "gozaimasu". same thing with "desu"--it sounds like "des-". i guess the question is: are vowels at the end of words/sentences always dropped? if not, when are they kept? thanks in advance, gus

Hiroyuki-san: is there a way, in spoken Japanese, to know when to 'drop' the last vowel, and when to pronounce it? i ask this question as a beginner Japanese student.

there's something so summery about spring rolls . cool, fresh, and crunchy, with the lovely herbs, and (depending on whose you eat) chilled seafood. i made 40 for a BBQ last weekend, and they were a hit. on the dampened banh trang (rice paper wrapper) i put: --4 leaves coriander, facing out --2 leaves mint, facing out --2 decent-sized steamed shrimp, each halved laterally, also facing out --1/2 stick kani kana (crabstick, or surimi, or goberge) halved laterally, also facing out --small handful cooked, drained, chilled bean thread noodles/rice vermicelli --small handful mung bean sprouts --sprinkle with furikake see this eGullet thread: Japanese rice "sprinkles" made with katsuobushi (bonito flakes), nori flakes, black and white sesame seeds: this adds a great deal of visual and textural interest as it shows through the 'wrapper' --and finally i took a leaf of Boston lettuce, mounded it together in a cigar-shape, and rolled, tucking sides in. the dipping sauce was not the traditional nam pla (fish sauce), but rather a Japanese-inspired blend of mayonnaise, sesame oil, lemon juice (shoulda been yuzu: can't get it here), miso paste, soy sauce, and red chili flakes. mmm... i had never handled the rice paper wrappers before, so now i have a new skill. it took me 4 hours to make 40 of them, but it was a very meditative procedure... PM me if you want tips on handling those pesky rice paper wrappers. what do you put in yours? EDIT to add: i forgot the sesame oil... SEE ALSO: these eGullet threads referring to harumaki--Japanese spring rolls...

you can make a little cornet out of a strip of smoked salmon (let the air dry it out a bit), and pipe it full of caper-dill softened cream cheese. then put the cone on a whole-grain biscuit. or sth. and whole-wheat pita crisps (brush them with olive oil and garlic and dry out in 200 degree oven, break into shards) with anything: salsa, guacamole, hummus, baba ghanouj, labneh, etc. have fun!

i always go to Pho bac--on St-Laurent _just_ below de la Gauchetiere, left side if you're looking North. skunkbunny: what's bun bo hue?

some "plucked out of the air" reasons why i love Indian food: the breads, the pulses/legumes, the spice blends... ditto Japanese food: the clear soups, the elegance of presentation (unless it's like, okonomiyaki ), the variety of fermented foods, the regional and seasonal emphasis on ingredients/preparation... i love both very much, to answer the question.

amaaazing post! thanks torakris... and i know you've been told this before, but your daughter really looks like you!