rcarter

Here it is KFC Christmas

I once had an amazing version that had rum, coconut and lime.

Thanks! This is worth a road trip!

Wow! I have never found onigiri in a Japanese market in the DC area. Where in the Philly Burbs is Maido?

Blue Cheese. I just tried a Buffalo Chicken Roll from Wegmans. Now I like blue cheese, but it doesn't work in a sushi roll. Actually the buffalo chicken and tomato seemed strange too.

1. kimchi 2. I recently had a burger with swiss, mushrooms and sour cream. I never would have thought of sour cream on a burger, but the combination was amazingly good.

I remember this was a big issue in the 1980s. In response my school (ISSH in Tokyo) ordered thousands of plastic chopsticks in a portable case with an environmental message on the front. The students were suppose to start using them and selling them to friends/family. It was both a fundraiser and an attempt to start a new trend of carrying chopsticks instead of using disposable. I guess it never took off.

I doubt it's a commercial product as I don't recall seeing them in Japan. If anything, the rice burgers are closer to yaki onigiri (grilled rice balls) than rice cakes. ← Rice Burgers are popular at the Japanese Fast Food Chain Mos Burger

My parents just moved to New Bern after retiring last year. They haven't had any complaints about the restaurants, but they have had a hard time finding good grocery stores. They think that the area is lacking a good selection of fresh produce. Have you had any luck with the local supermarkets? They hit the farmers market over the summer, but I think the selection is still pretty limited.

Wow. Not a lot of time. I would hate to steer you wrong. Moscow has turned into quite a restaurant city and I could recommend a variety of good restaurants, but if you are only there one night I would recommend the Pushkin Cafe NY Times Pushkin Cafe info. Reservations are definitely needed. This place is a very popular, nice Russian restaurant - a Moscow standard. There is a Russian place right at Red Square called 1 Red Square, but I have heard very mixed reviews and I have never been there. You can find reviews of several restauants on the Moscow Expat site expat.ru Restaurant Reviews. Among the ones reviewed, I can highly recommend Scandinavia, Simple Pleasures and Ararat Cafe.

I spend quite a bit of time in Moscow. Are you specifically looking for Russian restaurants? How long will you be there?

Taste of Saigon - I highly recommend anything in their black pepper sauce. Shrimp, scallops or steak are good too.

Sautee some mushrooms with garlic and shallots. Add canned tuna (packed in Olive Oil), frozen peas (optional), juice of one lemon and a tub of creme fraiche. Serve over angel hair pasta. I got this from Good Food magazine a few years ago. Top with parsley. Easy and the pasta and creme fraiche are amazing together. For a lighter meal I mix tuna (in olive oil) with lots of shallots, lemon zest, garlic, lemon zest with pasta, olive oil, some pasta cooking water and lots of lemon juice. One of my favorites is a simple sauce of canned tomatoes cooked with half of an onion for flavor with a few table spoons of butter added at the end. Simple but delicious. I think this came from a Marcella Hazan book.

My BF usually makes them the same way as your wife.... Since mine used to always come out badly shaped (not so triangular), he used to gloat and say that since I'm not Japanese I can't make nice triangular onigiri. However, the last few times we have made them, we used these plastic onigiri makers: This started because I made Kristin's Unagi Okowa(Unagi-Shiso rice) for a party and decided it would be more fun to make it into onigiri (and since I'm not Japanese.....I had to use such a maker ). Also, everyone I know in Hawaii calls these Musubi instead of Onigiri. I actually never heard them referred to as Onigiri until recently ← I have the plastic forms which really help in shaping the onigiri. My problem though is that they seem more bland that when I form with a bowl of water and a little salt. I have tried combining both methods without great success. How do you use your forms? I spent many years in Yokohama and Tokyo, but my mother is originally from Okayama. For some reason I grew up using the names Musubi and Onigiri interchangeably

I did a quick internet search and found a recipe and beautiful photo. There are also comments from people who have tried to make it - that might help. http://www.kyokoskitchen.com/recipes/recip...esecake〈=en The photo looks exactly like the cheesecake I use to get at Cozy Corner and other bakeries in Tokyo years ago. I will have to try to make it soon.

I had a friend who makes a great red snapper in a salt crust. I think she got the recipe from Jamie Oliver's first book.

Yum. I love Japanese cheesecake. Can you share the recipe? I have never tried to make it, but I do recall that some Japanese cake recipes I have tried call for some corn starch sifted in with the flour. Did you bake it in a water bath?

The Hunan Lion was the office favorite when I worked in the area, but that was about 6 years ago. . . Might be worth a try though.

Here is the cookie tray I ended up taking to the office this year. My regular selection: Peanut Butter Blossoms Molasses Cookies Cranberry Pistachio Biscotti Fruitcake Cookies (annual attempt to recreate a lost family recipe - next year I will try Jaymes' recipe!) Apricot White Chocolate Pistachio Some new ones: Swedish Cardamom Cookies Pine Nut Tassies (from Gourmet - they had several other recipes from this basic dough but I ran out of time) Cardamom squares with espresso and chocolate icing And some great new ones from this thread - Thanks! Chewy Ginger Cookies from kitwilliams Acorn Cookies from kthull Almost forgot the Sparkle Cookie recipe I got from the LA Times last year. I think I have also seen it mentioned on this site.

The book is a "best-of" collection but all of the classics are updated for today's tastes and available ingredients. In the intro, I think I remember Reichl mentioning that after consideration they decided to leave out the dates when each recipe was originally published. Too bad - I think that would have been interesting.

I have also found corn in fried rice and rice pilaf.

I use gingersnaps as a crust for banoffee pie. They are also good served with brie.

I just tried your Caramel Nut Acorns. Very cool - thanks for sharing the recipe! It was a little tough dealing with the crumbly dough at first, but as soon as I realized that I had mistakenly used only 1 stick of butter instead of the 1 cup specified it got much better!!!!

I always have Swedish Meatballs and Glugg at my holiday party - picked it up when my parents lived in Sweden. I've been tempted to go to buy the frozen IKEA meatballs for larger parties, but it is worth the effort. I use a recipe that my Mom got from Good Housekeeping (before moving to Sweden) which may seem strange, but my Mom actually had a reputation for having some of the best meatballs in the neighborhood. I do buy the Lingonberry jam at IKEA. Much easier and I have never seen Lingonberries in my area anyway. I have also found the jam at World Market. I saw an episode of Food 911 where Tyler Florence helped put together a Swedish party with meatballs and other great looking food. You might be able to find the recipes on the Food Network site.

hormel chili w/ melted velveeta crab & cream cheese based dip with lots of melted cheese on top little meatballs in Heinz chili /grape jelly sauce - sounds stange, but tastes good