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Replying on a blog commonly isnt my thing, but i've spent an hour on your site, so thanks for the great infos . »

@marciaw: what a good idea; using a dessicant! Now I can re-use those little packets that seem to be packed into "everything". »

Portland has tons of food carts, and Seattle is beginning to. One of them is an old Airstream modified to look like a giant pig -- yes, they sell barbecue. They twitter their locations as they move around town. Portland has several city blocks in different parts of downtown devoted to the carts. Most are staffed by chefs, so the food is pretty good! They're usually small trailers, not carts like Japadog.This link references the pig truck, known as Maximus Minimus. http://seattletimes.nwsour... »

I started making these a couple of years ago under a broiler. I can't remember what prompted me to put kale on a cookie sheet in the oven, but I'm glad I did. I find the curly kale crisps up best. I guess it's personal preference.Kale chips don't store well - unless you store them with a dessicant. »

I love this yong tau foo place. I go there once a month to enjoy absolutely fantastic yong tau foo. Favourite is the stuffed tau foo pok which looks like miniature yau cha kwai. »

Hi Amanda, I'm quite puzzle by your problem. So, I have to seek advice from an expertise. I managed to get this response from Karen Dar Woon, a personal chef."My first thought is that the reader used "soft margarine" from a tub, rather than room temperature butter.Water content in margarine varies wildly; I seem to recall seeing one label which read over 50%!There is also a butter product available which remains soft at refrigerator temperature. It contains much more water than regular butter.... »

Ew the jellied pork looks really gross! I'm writing my review for it right now. I tried a couple of their Shanghainese dishes but wasn't too impressed. Some of their claypots looks decent though. »

Help! I followed the directions posted and mine all melted too. Not just a little bit---they where pretty and piped when I popped them in the oven and within a few minutes they melted into flat as a crepe puddles and crisped into greasy wafers :(What did I do wrong? Is 325 the correct temp? Should my butter be totally room temp? Is "soft" butter a different formula than regular room temp butter?Any suggestions would be much appreciated. »

Hi Marike:That is an excellent suggestion. Suanne and I agree that it is becoming very cumbersome to be able to quickly browse our posts. Some of the categories runs into the hundreds. We'll have to think about how we can implement this.Ben »

Yum, looks delicious! Thanks for sharing!I would like to make a request to help readers find posts and recipes easier. The Categories bar is great, but you and Ben have so many posts now that it takes a long time to browse through them as each category can be many pages long.Would it be possible to have a listing of just the linked titles of the posts? I think that will be much more efficient for your loyal readers to see all the good info you have compiled over the years. Just a thought. :) »