Funky old cookbooks are great especially if they evoke a place or an era. Here in Santa Barbara we had a cult in the 70's called the Sunburst family farm. They farmed and owned a health food store and a restaurant up the coast. A couple of years ago, I found the Sunburst family farms cookbook at a used book store. Not only did it have recipes for making your own cheese but it had pictures of this area and the people from the 70s. The book is priceless. I would definately recommend keeping an eye out for old cookbooks. They are a cultural history and quite amusing! -Mimi

Canada Geese are hated here in NY because they do attack people. I visit a corporate office campus here once in a while. In trying to control these blasted birds, the campus facilities management installed many plastic wolves everywhere. Those wolves look very realistic, and they worked beautifully, for about three days. After that the Management decided to go high-tech. They installed electronic proximity triggers which turn on a loudspeaker with loud barking whenever a goose toddles nearby. Judging by the goose "gifts" around the electronic wolves, I assume that the high-tech strategy didn�t last that long either. But back on CF topic: I Googled goose recipes, there are plenty Canadian goose recipes./ Apparently they are very delicious. Are there laws regarding cooking your own Canadian goose? dcarch

There is another bean that starts with an "A", but I can't remember exactly what it's called. It is supposed to be a slightly sweet bean, and is used in Asian deserts. I wonder if that bean could be used in this recipe if someone really wanted to make it. Lars, I completely agree with you. There's no reason to try to make fake meat or fake cheese. Just use good ingredients that are what they are, and something real from that. Having said that, I will on occasion eat a vegetarian hot dog or fake hamburger patty, just so I can have a hot dog or hamburger, but not very often. Sally

if your rice had a crunch it was not cooked long enough or did not have the appropriate amount of water .even if you used a rice cooker, when it finishes, it does have to sit for a few minutes, do not lift the cover just leave it alone for 10 more minutes, i also let my raw rice sit in the appropriate amount of cold water in rice cooker for about 5 minutes or so before i turn it on to start the cooking process. as for vinegar/sugar proportions some people like it with more vinegar and less sweet, I usually make my vinegar/sugar mixture ,taste it then start also ingredients for my sushi if i am making inari i dont make the rice too sweet because the age (fried tofu skin) is usually sweet. if i am making California roll (crab/avacao) i like it with more vinegar. Botan calrose works its a medium grain that will hold up for sushi ,musubi, recently there has been the term sweet rice which is too sticky and not used for sushi making, sweet rice is "mochi rice" or "sticky rice". i hope this information helps