Reader Roy Matsuyama wrote in asking for Roy's Restaurant's chocolate souffle recipe. Roy's was happy to share; it's also found in Roy's "Feasts From Hawai'i Cookbook." If anyone wants this one, write me, and I'll send it along.

Saimin mystery: Hammond Hu called to ask an interesting question: Did the term saimin, used in Hawai'i but not in Japan, come from Chinese or Japanese? Saimin means something like small noodles in Chinese. But there is also a Japanese term, chiisai, that means small. Since Hawai'i-style saimin noodles are often thinner than Japanese-style ramen, he speculates that the term has something to do with noodles' diameter. Any food scholars out there done any research on the origins of this term?

Brothers Bakery bread pudding: Hu also asked if anyone recalls — and has a recipe for — the exceptional bread pudding sold at this now-defunct Liliha shop. The bread pudding had a thick crust of cinnamon and nuts in a glaze, was quite firm-textured and contained raisins. Anybody got this recipe or a similar one?

Foodie dining clubs?: Reader Deanna Aspengren asks if anyone knows of groups of foodies who get together to go out to dinner and are interested in new members joining up. If you belong to such a club — formal or informal — let me know. I'd love to do a story about this trend.

Raisin cheese cake cookies: Cecily Mitchell is looking for a recipe for raisin cheese cake cookies that appeared in The Advertiser in the '70s. You know my problems with finding things in our files (where everything is filed generically under recipes and other such headings), so if anyone clipped and kept that, Cecily and I would be very grateful.

With all these requests, I should share a recipe. Sue Watson, reminiscing about snitching pineapple from the fields along Kunia Road in the old days, sent in this interesting free-form recipe:

Pineapple surprise: Slice the top off a pineapple; reserve top. With a sharp knife, cut down into the pineapple, hollowing it out. Cut the fruit into bite-size pieces. Sprinkle pieces with lime juice and sugar (amounts not specified). Fill hollowed-out pineapple with fruit-lime-sugar mixture. Replace top, securing with toothpicks or small skewers. Chill at least four hours before serving. Turn out onto serving platter.