Hi Suzzie, You have probably key board which shows your typing differently than ours. When looking for tapioca you can also ask for "SAGO" which is another name for this starchy palm product. It comes from Carribean and perhaps you have store with foreign goods in Hong Kong. If you need any other help with other than Chinese cooking, let me know.

Posted by stuartwanda "I have never seen razor clams, I'll have to try them if I ever come across them. Your presentation looks like they are sitting on a bed of frog eggs. That might not be bad, frog legs and clams!" Thanks stuartwanda. Many times you can find razor clams in Asian stores. If you like clams, you will like razor clams. I know what you are talking about, about frog eggs. Posted by ci_lantro "You've outdone yourself, dcarch! Looks like a large fish to me. Except to me, the fish is swimming the wrong way. I'd want the fish swimming right to left! (picky, picky, picky...) I always enjoy your presentations but don't often comment. Anyway, IMO, this is one the your most stunning creations. Love it!!" Thanks ci_lantro. It is interesting your comment about fish swimming direction. It seems to me that visual directionality is instinctual. In all art work, it appears to me that most of the time figures and animals are always drawn to face left. Posted by teresa_mn "Wonderful presentation and photos. The first picture looks 3-D." Thanks teresa. I have to do some 3-D pictures sometime. It is very easy to do with digital cameras. Posted by joanm "I think that last photo is one of the prettiest you have ever posted. For some reason it just speaks to me. Art is funny like that." Thanks joanm. Yes, art speaks differently to different beholders. Freud had a lot to say about that :-). Posted by foodonastump "I agree, nicest presentation I've seen from you that I recall. Question - How do the clams open if packed in a vacuum pouch? Thanks FOAS. Interesting question. Home food vacuum machines (Foodsaver type) do not create vacuum. They only remove air. The pouch for sous vide in the tank is subjected to only normal atmospheric pressure plus hydraulic pressure, which is inimical because water is not that deep. This is not that same, however, for vacuuming a jar. Posted by claire_de_luna "Beautiful!" Thanks clair_de_luna. It didn't stay beautiful for too long. We were hungry. :-) Posted by peaceinhim "Absolutely beautiful presentation! Wonderful colors and arrangement. Susan" Thanks Susan. You can tell by the photo, it didn't take long to plate the dish. Just dumping everything on top of each other. Posted by lyndaluu2 "Beautiful pictures and presentation. I've never had razor clams but will try them if I ever find them here. Linda" Thanks Linda. The clams were very fresh. Every clam was alive. I am sure you will love them. Posted by westsider40 "So beautiful. Thank you." Thanks westsider40. You are very welcome. dcarch

DC, I realized the Bob's Red Mill pearls weren't going to be as large as the truly large pearls. But I thought that product would be an alternative to those who seemed to be having problems locating any larger pearls in the first place and also having problems preparing the imported ones correctly. Since Bob's claims their "Small Pearl Tapioca is used to make traditional old-fashioned tapioca pudding, an all-American favorite dessert.", I thought perhaps the preparation would be closer to what some people were remembering. I use instant tapioca about once a year when I make rhubarb sauce, and that's it. I know it's terrible to confess, but if I ever get the hankering for tapioca pudding, I just pick up some Kozy Shack from the grocery store -- usually a couple of times a year, especially when I'm sick. Your savory versions sound intriguing, though.

Okay, guess what I'm having for breakfast this very minute! Right out of the bowl and still warm. I think you only get rubbery at the bottom if you don't adequately incorporate the beaten whites. They will hold up to some stirring. I remember from long ago sometimes you can get some separation after it sits awhile (i.e., a little clear liquid at the bottom of the bowl). I've had, and enjoyed, tapioca made with whole milk and fat-free. That may have something to do with the potential for separation. I use 2% for everything, unless a recipe insists on whole milk. To avoid separation and/or rubbery bottom, I would plate/bowl from the original bowl, rather than filling each dish from the outset. You may prefer a very homogenous blend, but I kinda like a bit of egg white for texture. Also, depending on what you include with the tapioca, I think you can safely cut back by 25-50% the amount of sugar Minute calls for. Sugar does help egg whites inflate though.