[Sca-cooks] Everything old is new again

Stefan li Rous StefanliRous at austin.rr.com
Fri Jan 25 11:54:04 PST 2008

Maggie asked:
> 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!
> Selene

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

Tako Bell


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