yushoe

Unless you're allergic to mangoes....

mandarin oranges, marinated artichoke hearts, tomatoes and chicken broth

hahaha, that's really funny

that looks great chufi! if you don't mind me asking, what's the recipe for your onion confit custard?

how did the kimchi's turn out?

peanut butter cap'n crunch with milk!

ohhh... can you teach me this trick? This is a problem for me too. But don't people notice that the wine level in your glass is staying the same?

fried eggs and onion confit on toast

scrambled eggs with cream cheese and onion confit.... yum

I'm munching on Post's Honey Bunches of Oats right now, on sale for $2/box as opposed to its usual $4. Anyone know why cereal is so darn expensive?

Go to Oishii! IMHO, it's the best sushi you'll find in Boston. Be prepared for a long wait though, unless you go in between meal times.

the microwave is my friend... i think i use it repeatedly throughout the day, it makes things a lot easier and quicker when you're just cooking for yourself

Popeye's fried chicken, spicy with lots of greasy crispy skin

oh yes, just "not too sweet" enough for me to usually eat five before I realized what I've done yesterday: sunny-side up egg with the perfect running yolk with onion confit on toast today: the pineapple pound cake I made with way too much butter

falafel truck is right in front of 77 mass ave... outside of lobby 7 lamb falafel- lamb, pieces of falafel, tomato, lettuce and a yogurt sauce in a wrap

falafel truck is there and going strong, newly outfitted with laminated picture menus. the spicy lamb falafel is my favorite

well... i attempted the first loaf... it was edible but that's about it. there was very little rise in the bread, which may be due to underproofing? there was also a distinct difference between the center the loaf and the outside edges, on each slice there's an outside ring that's more dry and fluffy surrounding a center that's very dense, more moist and rather gummy.. but I thought gumminess was due to overproofing? I had halved the recipe so I baked it for about 30 minutes in a 500F oven. Any suggestions? more baking time? thanks PS: the crust was also rather chewy and there were very very small holes in the loaf, not like the big holes shown in the pictures here

hope it's not too late to ask a question.. with a regular (smallish) oven and no pizza stone/tiles- what temperature should the oven be at, how long in advance should I preheat the oven and would be ok to bake the bread on a cookie sheet type of surface? thanks

awesome, I'll definitely stop by a store and ask about all your recommendations. Thanks!

In midst of the holiday season, I'm sure many of you bring wine as a gift to dinner parties. I'm going over to my boyfriend's house for dinner for the first time next week and would like to bring a bottle of wine. The problem is, I have never purchased a bottle of wine in my life... I'm hoping for something versatile, relatively inexpensive and not neccesarily to be served at dinner (which will most likely be Korean food). Also something I would be able to find at a local liquor store. Any suggestions would be greatly appreciated!

try atlantic fish co. on boylston st. if you're looking for good seafood, or abe and louie's next door if you're big steak fans

I think the factory had been out of commission for a while, but Novartis just moved in this past year. The smell isn't completely gone though, it still fills the air every now and then for some reason. can't say i'm too fond of the wafers themselves though...

meat on a stick anyone? (from an episode a couple of weeks ago)

tried percyn's eggs poached in half-n-half mopped up with a piece of 12-grain bread toasted in the remaining cream in the pan- it was delicious

how long do you leave it on the stove for? and at what heat?