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I love soup so much. But I have to say... Italian Wedding Soup or New England Clam Chowder are near the top of my list. I'm planning on making some split pea this week. Yum!

oh dear. I cant choose. Le Bernardin, probably.

Would you recommend doing this with frozen blackberries?

@unarata, I feed them too my rabbit too! That was the first thing I thought. I don't know if they are toxic. But I dont think they taste very good, either...

hmm... the first cookbook I've owned personally? Probably some version of "America's Best Recipes". Favorite book, though is probably ATK's 2009. My mom has an old copy of Joy that I peruse, but I guess thats not technically "mine"

A mycologist should certainly be able to identify if it IS a truffle. If it isnt, it might be harder to figure out what it is. Until you know for sure, don't eat it....

buy better rice.

@ tapioca and lemonfair, while its true that the acidity will keep it from spoiling, the above quote mentions other bacteria and molds what will make it smell. even if i don't get sick, smelly mayo-based salads are just not appetizing, you know? I think a lot of mayo-based salads just taste better chilled or just colder than room-temperature. Warm mayo is kinda... gross to me.
I know it's too late to offer really helpful suggestions... but.. have fun! :)

I didnt really encounter really funky cheeses until I was older. Although not my first exposure to bleu, I once took a class on Mushrooms and Fungi (awesome class, btw) and we had a "lab" day with a bunch of different stations. One station was just a cooler with 4 types of bleu cheese to try on crackers: stilton, danish, gorgonzola and roquefort. I fell in love with them. oh man.

As for learning to like them... I think it helps when taken in small amounts first, and paired really well with something. In smaller amounts, you can get past the "funky" part that turns you off and maybe detect the other flavors.. nuttiness or sweetness, etc. A certain type of cracker or fruit or wine or chocolate can really complement a stinky cheese well.
Unfortunately, I dont have a specific combination in mind that works.

Then again, I think some people just have a weak spot for stinky foods. This is coming from a durian-lover... so... maybe its just a personal thing. :P

NY: apples. wine! theres everything here.

@passion4pizza. I've never really used the term "grandma slice", so maybe I'm incorrect in my usage...but i thought it applies to the square slices at L&B.
Heres the link to the Slice review.

My family has always gone to Malaysian Beef. Looks like we're going to have to try some new places! Also, we hardly ever buy jerky because its terrible for you and is a bit pricey for a snack. Whats the price comparison like?

@ChiChi, thanks for clarifying yourself. I don't know how it all works scientifically, but your explanation sounds good to me.

@FP, I'm guessing you're not going to be so keen on the passing-through technique since it uses to much oil? I'm going to venture a guess that your sticking issues have to do with proportions?
This is just me, but when i marinate something Chinese, its not really 'soaking'. Its more like... adding seasonings to raw meat and letting it sit. This includes salt, pepper, oil, soy sauce and cornstarch, plus whatever extras. Altogether, the marinade is pretty dry. I don't use much cornstarch, though. In my mind's eye, the meat doesn't end up being particularly... white, as you would see if you were battering/coating with cornstarch. There isnt enough that the meat is.. dripping when you put it in the wok.
Next time, try using less cornstarch, or perhaps letting it drain a bit before stir-frying.

Another random thought: If you're not using much oil, make sure it swirl the wok after the oil heats, before you add in your ingredients. Since woks have sloped sides, the oil will pool, so the surface area thats slick will be small. Then when you add in your ingredients, they'll hit the un-oiled sides and end up sticking.

I'm hoping this is all coherent enough for you to understand. I've been stir-frying for a number of years, so sometimes it just comes naturally. It helps that I learned from just watching my mom. But it makes it harder to explain since i dont really follow a set of 'instructions'. It also doesn't help that its like.. 2:30 am.....