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Does the mix-with-water-turns-cloudy thing that ouzo does happen for akvavit too?

RobC_ beat me to it.

(I won't dispute that a well-executed marinara is the stuff memories are made of, though.)

Where the Wild Things Are--that's the one I remember best, anyway.

gargupie, theotherworldly:

I never had those before!

I thought what you were talking about was 'ngau lei so 牛脷酥', which are my favourite! But maybe 'football' is a better shape descriptor than 'spaceship'.

Mmm, yay, I do not particularly like buffalo wings.

There are some folks out there—some call them purists, I call them nuisances—who are pizza prescriptivists.

Semantically speaking, I feel that you should term these people 'pizza proscriptivists', given the list of examples that follows.

(OK, I guess no one else cares, though.)

I think nian gao should be fine, since I freeze the non-sweet kind with no discernible effect. I'd think the daikon cake would be OK too, but I guess you can experiment by freezing then thawing/frying one piece now while the rest sit in the fridge.

I think Teachertalk has the right of it.

Plus, a tip is nominally expresses appreciation for good service, so it should come after the service is rendered. (Although--it could be argued this is not the function of tips anymore.)

Well, to me, breakfast is simply dessert by another name.

Ku ding cha is not heavily roasted, and it is a 'special' tea known for being bitter and also curing several maladies. There is a Chinese saying that bitter medicine is good medicine.

Actually ku ding tea is not 'tea' in the sense that tea is leaves of the camellia sinensis plant. It's made from leaves of a some other plants, I think.

If Ku Ding is what I think it is, I think you may have picked the wrong tea. 'Bitter' (ku) is right in the name!

That said, I've noticed that the second steeping (boiling water) of this tea has much less bitterness, and the grassy sweetness is more obvious. So maybe you can just steep for 4 minutes, discard, and brew again.

I bet it is not critical here. I made this with only skim milk once, I think.

Hecky's, Evanston, IL