I added four... thought the Thai-inspired dessert book sounded interesting (Spirit House Desserts).

Eater's summer cookbook preview:
http://eater.com/archives/2013/05/14/...

I bought the try me years ago and used it for a while, but I got tired of the maintenance. I've had a problem with the pitted handle rusting and need to oil it every time I wash the pot. This doesn't happen with my Mauviel, so no more Falk for me.

On the other hand, we had GE Profile Performance appliances (fridge, cooktop and dishwasher) for 8+ years and only needed the plastic water line on the fridge replaced once as it dried out and cracked. No other service calls. Our Subzero's fans broke down after 3 years, which Wolf recommended we simply disconnect and not replace since they're a problem. We also get some ice buildup in the freezer.

I admit they're ugly, but I miss my water/ice dispenser. I now have an ice bin in the freezer and a filtered faucet at the sink that provides chilled water. Much more of a hassle.

We used to put cabbage in our pork and Chinese chive dumplings, but often don't anymore. It's just filler.

Flour, Water, Salt, Yeast
Crackers & Dips: More Than 50 Homemade Treats
The Filipino-American Kitchen
James McNair's Cold Pasta (not sure why, but I love his cake and pie books and it was cheeeap)

The coconut chips are *delicious*. Very nice added to cereal.

I have this one, but have never cooked from it.

Has anyone seen this soda in the Bay Area? Called a few places, but no luck. Shipping it from elsewhere is, of course, outrageously expensive.

I've eaten alone at the bar at Macchialina and had a great meal and a nice time.

What's the best way to get a reservation at Wakuriya? I've tried several times exactly one month out, but they're always booked. Do I really need to leave a message at midnight?

I use my 3.5 qt for no knead bread.

ROOTS
BURMA
JAPANESE FARM FOOD

I use my LC all the time, except for the frying pan. Not sure what advantage it has. I don't have anything bigger than a 6 quart and use the small sizes quite a bit. I also have a set of All Clad Copper Core and basically don't use it in favor of the LC. Is everything in a color you like?

As a weird aside, I recently ran across her niece's blog and a recipe for Aunt Florence's Coconut Sticky Rice Cake:
http://jeanetteshealthyliving.com/201...

Ahhhh! That is a great price for the Lin book. I bought a copy years ago, but it's falling apart now. Would like to get a replacement.

That's interesting, though I've kind of given up on making Ethiopian at home. Baharat is also one I've had to buy elsewhere. I'm conflicted on their zatar - it's mostly made from sumac (red), when I thought it was supposed to be more thyme/zatar-based (green).

Also adding the frozen Korean kalbi to my list. Makes a very easy and tasty dinner on the grill.

Interesting. I automatically assumed the opposite. I went out and bought some Blue Diamond so I'll stick with that, though I read some blurb about the "dangers" of carrageenan which BD contains.

Thanks for this rec. I finally stopped by on Tues. and, while I have not yet tried the stash of Silvanas and Sans Rival I bought, the ensaimadas were excellent. Perfect breakfast buns that come in regular, cheese and chocolate varieties. The owner described them as a brioche, but they're much tastier than any brioche I've ever eaten. I also ate lunch at their (newish) restaurant next door - Chibog - and had a very tasty grilled chicken plate. I wanted to try one of the other offerings, but she told me this was the most popular. Will definitely be back.

Kudos to them for trying something that might appeal to a segment of the population. As others have mentioned, the local market will determine whether it's a success.

I'm picking up a few more packs next time I'm there. Never know when it will be discontinued!

Trader Joe's Kimchee (from the refrigerated section): really, really good. I wasn't expecting much, but it's spicy, assertive and doesn't have any off flavors. Much better than most of the brands I've purchased. It's made in S. Korea.

Regular Almond Milk (refrigerated section): meh. I like the Blue Diamond almond milk better as it's got a touch of sweetness that I like. Might try TJ's vanilla version next time.

It's the worst, but somebody must be buying it. Can't understand why they don't improve it.

Homemade Chili Oil
I've tried this twice now (once from LOP and once from EGOR - haven't confirmed, but I'm sure they're essentially the same recipe) and neither has worked that well for me. Both times, I've crushed my own Sichuan peppers. The main issue is that following her instructions to cool the oil appears to cool it too much. My chilis never sizzle after I pour the cooled oil on them, which requires me to heat the entire mixture back up on the stove. And the end result is just very spicy, with little smoky or nuanced flavor (the opposite of what I should be getting, I think). Has anyone had success with this recipe? Also, does anyone have a favorite brand of chili oil?

Fuchsia Dunlop has a number of delicious pork belly recipes, including Chairman Mao's braised pork belly.

Nutmeg oil is now available at Williams Sonoma.

The hand hammered wok (second link). Assumed it was still Cen Lian Gen's (as I never saw the original affiliation listed on the WS website).

Some new acquisitions:
Short & Sweet (some very interesting recipes in here; Amazon preview does not do it justice!)
Mastering the Art of Southern Cooking
Hand Crafted Candy Bars (sounds perfect on paper - candy bars made with cookie bases, caramel, nougat, etc.)
From a Polish Country House Kitchen (pickle soup, here I come!)