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Travel

December 31, 2006 | Ben | Comments 9

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Happy New Year Everyone …

Happy New Year, everyone! It had been a great year blogging on our food adventures. For those who had taken interest in our blog, thanks for all the feedback and support.

Here is wishing you joy and happiness as another year begins … with cheers and love from Suanne and Ben.

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Entry Information

Filed Under: Non-Food

Tags: Greeting

Technorati icon Technorati: View blog reactions

About the Author:
My name is Ben and my last name is not Chow. Chow means meals or food. I write about the restaurant I visited and also the places I traveled to.

Comments: 9 | Post a Comment | Trackback URL

David | Dec 31, 2006 | Reply

Buon Anno!!!
Mama Bok | Dec 31, 2006 | Reply

Happy New Year to you and yours..! love your blog.. :)
Chubbypanda | Dec 31, 2006 | Reply

Happy New Year!

- Chubbypanda
sue | Dec 31, 2006 | Reply

Happy New Year to you too.
It has been wonderful reading your blog. :)
Beth | Dec 31, 2006 | Reply

Happy New Year, and I love your blog!
Jee | Dec 31, 2006 | Reply

Happy 2007
LotusRapper | Dec 31, 2006 | Reply

Happy 2007 to Ben, Suanne and family, and all you Chowtimers out there. Bon appÃ©tit !
sally | Jan 1, 2007 | Reply

Happy New Year to you both!!
Kirk | Jan 1, 2007 | Reply

A most Happy New Year!

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Recent Comments
- KimHo on Cream of Broccoli Soup:
  Hi Suanne, According to this article, microwaving broccoli might not be a good option (look under tips to cooking broccoli). In fact, it seems, in general, microwaving food is not a good thing…
- Pearo on Oyster Motoyaki:
  There are many version of Motoyaki around town. Not only oyster, there are seafood, and scallop as well. Some are bake with onion, some with mushroom, some with corn and pea and dice carrot, some with spinach, some place actually add sweet shitake mushroom in, it’s pretty good. I find that there are tons of oil from the mayo, when u make motoyaki yourself. Anyone have this problem? Sometime i cut the richness with some thick creme. If you put it under the broiler a little longer it will brown nicely just like when you use 100% mayo. Some recipe actually add some ketchup in with mayo, it can be refreshing sometime. haven’t made them in a long time though… ;)
- Suanne on Vermicelli Soup:
  Hi RobynT, you are right on the meat, it should be thinly sliced, can be chicken or pork and added at the beginning to make sure that the meat is cooked thoroughly.
- Passionate Eater on Vermicelli Soup:
  That looks delicious! I just want to say that I have been reading and loving all of Ben’s travel posts and your recipe posts, though I haven’t been commenting. Keep up the good work, you two are very appreciated.
- RobynT on Vermicelli Soup:
  Sounds good and easy! As long as I can find enoki mushrooms and the right kind of noodles! What kind of meat would you add and when? I’m guessing in the beginning… maybe some thinly sliced meat?
- tghay on Saffron:
  I’m part of a big iranian family by marriage and thus have learned many uses for saffron. The saffron should be crushed prior to use and mixed with a tiny amount of hot water. You can crush it between your fingers but we use a mortar and pestle. It only takes a very small amount to have a huge impact on any dish both color and flavor. The most common iranian dish it is used in is rice. After cooking you basmati rice, take a scoopful and it to your saffron water. Spread the remaining rice on a platter and top it with the saffron rice. It makes a very nice presentation. NEVER waste saffron on something like rice pilaf. Ugh.
- Suanne on Flaky Pie Crust Mix:
  Hi KimHo, a) It is necessary to pre-bake the pie shell so that it would get too soggy when you fill it with fruits or other wet filings. b) We did not blind bake those little pie shell. Blind baking (with weight) will help to prevent the bottom of the shell from puffing up too much and the sides from falling.
- Ben on Bamboo Fungus Chicken Roll:
  Hi Su-Lin, the bamboo does not have a very flavour unless you are able to get those wild ones.
- Su-Lin on Bamboo Fungus Chicken Roll:
  I’ve never seen such a fungus before - what does it taste like? Does it have a very strong flavour (just guessing…with a name like stinkhorn!)?
- KimHo on Flaky Pie Crust Mix:
  Hi Suanne, A friend challenged me to bake a fruit pie (apple or blueberry - while I can still get some, my choice) and I was debating between preparing the crust from scratch or buy pre-made (since this will be my first time doing one). At first I was tempted to use the pre-made ones but, based on this post, it looks like making the crust from a pre-mixed pack (option #3) does not seem to be that hard! Geez, you are suddenly making it difficult for me! Two questions about the last step: a) Is it really necessary to pre-bake it? b) I don’t think I see anything in the baking pans so I will assume you are not blind baking it, is that right?
- KimHo on Bamboo Fungus Chicken Roll:
  Hi Christine, I have seen packs of bamboo fungus in T&T so you should be able to get it there or in Osaka Supermarket (which is part of the same group - in Yaohan Center)
- Christine on Bamboo Fungus Chicken Roll:
  Hi Suanne, I LOVE bamboo fungus. It’s very good on top of green leafy vegetables or in soup. Just wondering, do you know where in Vancouver/Richmond I can get bamboo fungus
- Janice on Quinoa and Black Bean Salad:
  THANK YOU for this recipe!! A friend gave me a large bag of quinoa for my birthday and I have yet to find a way to make it tasty. This recipe looks very promising :)
- Ben on Chicken Paprika:
  Hi Robert: Thanks again for your feedback. Wanted to let you know that the *$^#%^$ site had just sent me an email confirming that they had removed chowtimes’ articles from their site. Thanks Ben
- Robert on Chicken Paprika:
  Hi, Ben; I don’t personally know any way to prevent this kind of activity. However, I was given a link to an article that explains how to code PHP to thwart hotlinking of images. It looks as if once you get this to work you can at least stop the bandwidth drain from hotlinked images. Unfortunately, I don’t code PHP so can’t vouche for its effectiveness. If you’re interested or curious, you can find the article here: http://www.alistapart.com/arti cles/hotlinking/ Best of luck! — Robert
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