Rouxbe

When I made this one morning, I had some nice soft Japanese bread (*shokupan) that a friend and I used for the french toast. Shokupan is thick-sliced and extremely slight and sweeter than North American bread. The results?...delicious. Good enough to have as a dessert. Actually, next time I'm gonna eat this with vanilla ice cream.

I came across news of Pepsi's latest flavor: Ice Cucumber!

I would definitely give it a try. Cola is refreshing. Cucumbers are refreshing. Combined it has potential. Released yesterday (and only in Japan for a limited time) it's been doing brisk business so other people must have followed the same logic that I have.

Link to their press release AND WITH PHOTO (post Google translation):
http://tinyurl.com/2eal9q

I imagine the type of soy sauce used will impact its flavor and the saltiness of it. I know that Japanese and Filipino soy sauces tend to be milder and/or sweeter compared to Chinese or Korean.

Sometimes using the mouse while watching a video on your computer isn't what it's cracked up to be. Maybe you need to pause a video recipe while you're cooking but you realize you're hands are dirty. Or the phone rings and you need to mute the sound quickly.

Next time you're watching a video, click in the player and give these keyboard shortcuts a try.

Video:
[SPACE] - Toggle video play and pause

Navigation:
[Right Arrow] - Jump to next step
[Left Arrow] - Jump to previous step

Sound:
[M] - Toggle the music mute
[N] - Toggle the voiceover mute

I'm partial to the idea of skipping the appetizers and the mains and conserving that stomach real estate for DESSERTS! Nothing fancy for me, maybe some fresh mini donuts (nice and warm and coated in sugar) with some vanilla ice cream and hot nutella slathered on top.

Seen a few faces in here and thought I’d start off the introductions. I’m Brad from Richmond, BC and I am probably one of the pickier eaters you’ll meet (but I love eating, how is that for a contradiction).

Just a quick ice breaker and if anyone else is interested, jump right on in. Cheers!

Tara M (rouxbe.com/foodies/16154) says:
"I've managed to complete, so far - salad greens and dressings, knives and knife cuts and making a basic white stock. I had no idea how the school would work but now that I'm in it and actually doing it, I am impressed. I find the whole process very professional, informative, easy to understand, and above all, an intelligent design. I really appreciate the format. Not only are the instructions thorough but the 'why's' (the science), behind what we do is the added and very important bonus for me. Nothing really makes sense, (for me anyway), without a meaning.

Like many others here, I suspect, I don't have lots of time. I've got other daily stuff to do and I only have so much energy to do it all. I love the fact that I have control over when I do the lessons and the practical application.

Thanks Rouxbe team. Great Work! ;)

Tara"