Chuck – absolutely hon!

Mrs. E – I’m partial to shrimp too! Luckily, we can get some here (but the ocean is far far away)

Mark – oh, I love some chili sauce with my chinese food. The pink shrimp are still pretty translucent, but they’re nice and sweet (and wild caught).

Kathy – I prefer savory food for brekkie too!

Rosa – thanks. We keep toggling back and forth: winter/spring.

Bria – this is way easier!

Amy – ;) Craftgawker is fun – a nice break from all of the food gawking (which makes me hungry…)

Fiona – lemmesee here… The vinegars all have different tastes. The ones I use the most in Asian cooking are red wine vinegar, rice wine vinegar (seasoned and unseasoned), and black vinegar. That black vinegar is addictive if you like vinegar. I mean, ummmmm! ADDICTIVE. It’s a stronger and more pronounced flavor. Jeremy doesn’t like it. I put red wine vinegar in my hot and sour soup. I use rice wine vinegar for seasoning sushi rice and for stuff like japanese cucumber salad. It’s sweeter.

Caitlin – I am a very untalented sewer, knitter, crotcheter – so YOU CAN DO IT! :) It’s the engineer in me (and so, by extension, you should be great at it).

Charlane – :)

Phoo-D – yay!

Pearl – thanks!

Mollie – oh, I think I’d shove those shrimp wontons out of the way for a pig roast! Yes, you could totally get them ready ahead of time and fry just before serving. Just take care that they don’t get soggy and stick to one another (so space them apart). I love that movie, btw!

MyKitchenInHalfCups – thank you :)

Rasa Malaysia – Ha ha, you are so cute! I could just as easily say the same for you making them look so darn good on your site!!

Kevin – thank you!

Cindy – I can’t sew either, so I’m sure you could totally rock this.

Asianmommy – aww, thanks.

Katie – cheese? *shudder* :) I’m sure cheese would be good, but it’s so not in my Asian mindset :)

JessW – I’m sure crab would be FAB!

Sweetbird – hee hee, I jest. I love to tease my whitey friends ;) And they put up with it, as long as I keep feeding them – ha ha ha!

Melissa – thanks sweetie. Oh, how I wish I had a Japanese place down the street from me!! Have extras for me babe :)

Y – I’m a crafter doofus, I don’t have the skill, but I have the stupidity ;)

Jo – yes! Go do it!! :)

Barbara – I only overcame my fear of deep frying recently. You can totally do it :) Start with a smallish pot. And wear and apron :)

Dawn – thanks!

Britni – I have a bottle of Mirin for a recipe (a Japanese recipe), but I’ve never put it in my sauces. That said, I’m sure it’s good. I wonder if you’re thinking of ponzu sauce? I am *crazy* for ponzu! It’s citrusy, soy-saucey, delicious. Could that be it?

Kristin – oh, the fabric is just from the generic JoAnn fabrics in Boulder. Batiks. I love batiks.

Kirsa – too sweet! *blush*

Jaden – well, I just had to clean flour out from the focus ring of the lens ;) ha ha ha. Thanks, chica. I went in search of recipe on your site FIRST! xxoo