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@caroliiine yes, i thought about currypan too when i saw that! i would LOVE some curry-filled donuts!

MOS Burger!!! I was meaning to try the more unusual variety (e.g. eel, rice burger, teriyaki, etc.) but I was always too weak to resist spicy MOS cheeseburger.

hmw0029's list is very good, and I would like to add:
- tenmusu (shrimp tempura rice ball) in Nagoya
- Curry Museum in Shin-Yokohama
- hiyoko manju (white sweet bean paste wrapped in a thin layer of... pastry?) at various train stations in Tokyo - good for souvenirs too http://www.hiyoko.co.jp/shohin/hiyoko.html
- conbinis (convenience stores) and department store food sections

too druk to cook rihgt nao hahaha. hmm not good. i shd go to bed.

My seasoning consists of generous amounts of paprika, ground black pepper, salt, cayenne pepper, garlic, apple cider vinegar and even more amount of brown sugar.
I used to rub the seasoning onto the pork shoulder, put the pork in a bowl, cover with plastic wrap, then leave it in the fridge overnight. The next day I'd put a layer of sliced onions and chopped garlic on a big sheet of aluminium foil, then put the pork on it skin side up, topped with another layer of onions and garlic, pour the juice from the bowl where the pork was left overnight, close the foil tightly and cook it in the oven at 300F for 4-6 hours (depending on the size of the pork). Now I just throw everything (pork, seasoning, garlic, onion) in a slow cooker with half a cup of thick chicken stock, cook on low setting for a day (overnight + a work day), I think it's much better, more moist and tender, and totally lazier. Uh, I mean easier.
After that I shred the meat AND the fat (well, it's not like I eat it everyday!), reduce the liquid that's formed in the slow cooker until saucy, mix the sauce and the meat, arrange in a dish, throw under a grill until caramelised.
As a matter of fact, I had it for dinner last night! :D

today for lunch i fried* some garlic with a couple of pieces of anchovies and crushed chilli until fragrant, dumped some al dente pasta and a handful of halved cherry tomatoes. it only needed more anchovies.
*: i used the olive oil in which the anchovies were packed in

other days i make anchovy puff pastry twists; crumble anchovies on a sheet of puff pastry, cut puff pastry into long thin strips, twist, and bake til puffy and crispy.

this is awesome: http://www.bitchincamero.com/mel/2009/02/garam-masala-roasted-chickpeas/

i guess, as they're fresh, like intheyearofthepig says, they don't need to be boiled first.

Sydney, Australia. Spent my childhood and early-teen years in Jakarta, Indonesia.

@cycorider apparently it tastes good: http://bit.ly/11Zf8
scary, isn't it?

kuidaore has beautiful pics (mainly sweets), and the wares in the pics are gorgeous too.

1. spaghetti bolognaise
2. boscaiola
3. lasagna
4. fish pie
5. shepherd's pie
6. creamy chicken, mushroom and vegetable pie
7. roast chicken
8. steak
9. sweet and sour pork/ fish/ chicken
10. chicken/ beef with vegetables stir-fry w/ oyster sauce
11. fried rice
12. chilli con carne
13. swedish meatballs
14. risotto
15. macaroni & cheese
16. chicken/ vegetarian thai red/ green curry
17. mussaman curry
18. burgers
19. cheesy potato bake
20. gado-gado

do you need to know how to make all these? maybe not. but these are easy dishes, and some of them i even knew how to make without ever having seen a recipe, and i think that means 'dead easy'.

spinach and mushroom risotto - arborio rice, spinach/ baby spinach, mushrooms, parmesan

ratatouille - garlic, onion, zucchini, squash, carrot, red bell pepper, tomatoes

vegetarian red curry - tofu, green beans, carrot, baby corn, mushrooms, lychee

coconut tres leches!

i like panettone, but i love pandoro! with coffee or asti/ moscato.