I was just curious if anyone had ever tried a.k.a. Fuji in Millbrae. I'm particularly interested in how their teriyaki and tempura are. The menu is fairly cheap (as Japanese goes), but I don't see any previous Chowhound mentions.
Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. For example, try making the caramelly substance known as cajeta with it. (Here's Bruce's cajeta recipe from Goat: Meat, Milk, Cheese.)
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.