[Sca-cooks] Everything old is new again
Stefan li Rous
StefanliRous at austin.rr.com
Fri Jan 25 11:54:04 PST 2008
> I've recently acquired the Japanese version, "takoyaki" pan for little
> doughballs with seafood in them -- traditionally octopus "tako" but
> sometimes shrimp. Savories, with a sweet sauce and green onions. The
> pan makes smaller "puffs" and I suppose this group with "invent" those
> next year.
> Pass the maple syrple!
Is there a reference for this that I can pass along to the son who is
particularly fond of "tako"? >>>
Perhaps you have one of the new fast food places near you that are
opening up, called
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