tissue

cod with daikon and kimchee...

I've had all you can eat shabu shabu.

They could use yam flour or cornstarch. It gives a thinner coating than regular flour.

I have been unimpressed with the Chinese food in NYC. It does not rival Vancouver or Los Angeles.

For the past month, I've been eating out practically every day, twice a day.... do leftovers eaten from dinner eaten for lunch count? And does it count as eating out if your company has lunches catered sometimes? I haven't had a homecooked meal in 5 weeks. I actually enjoy cooking, but since I've been working really late these past few weeks.... no way I'm going to cook something when I get home at 12:30. I just want to crawl into bed and pass out.

This is more like a tamale than a dumpling.

Taiwanese style has peanuts in it.

I am craving burrata...... drizzled with evoo

I like the Shanghai style, with a big fatty piece of pork in the center.

I've noticed shreded lettuce as more of garnish than anything else...

I had a similar omelette in Chiang Mai last year. It was delicious. I asked for extra ground peanuts, it was so good with the pork and the scallions. The egg was so thin, you could hardly taste it but it had a great crispy texture. They used a lot of oil though to get it so thin & crispy.

I just polished off a bowl of bibim naeng myun. When the weather is warming up, it totally hits the spot. Anyone else like cold noodles? Soba? Udon?

Martha Stewart's hens lay colored eggs. They are quite pretty. Matches her pastel depression glass. I'm not lying.... I swear. Do they taste any different?

braised short ribs....

grilled little peppers... they are great.

I like hwae do bap. Raw fish, greens, rice, red sauce....

I'm with tissue! (That's not a smile, really. It's an open mouth. Shovel in the taters!) Yeah it doesn't taste the same reheated. Such a simple thing... yet so YUMMY. sprinkle a little chives on top....

I like fried wings!

Maybe you should going to Newport Beach, either off PCH or near Fashion Island, with your clients. There are more high end places there than in LN. Or if you don't mind driving further north, you can think about Gustaf Anders in Costa Mesa.

San Gabriel Valley for good Chinese food.

I don't prefer for my galbi to be sliced this way. I like it sliced around the bone. I like to gnaw on meat around the bone. It's SOOOO GOOOD. The better bbq restaurants in LA only serve galbi with the meat sliced around the bone. I'm always amazed by how different the texture can vary when meat is sliced differently (i.e. flank against the grain.) Chadol Baegi is delicious. They slice it thin. I'm always careful not to overcook this so it won't end up chewy.

I've been to Gyu-Kaku in LA many times. They just opened their 2nd branch. It's always soooo crowded though, especially since it's a small place. I really like it, their shio flavored galbi.

I like the Japanese raisin bread. It's softer and less dense than the American varieties. I usually buy it at the bakery. We never ate Wonder bread at home either, my parents bought this really thick toast from the Japanese bakery near their work place for me and my sis to make sandwiches with. They were sliced so thick, like an inch! Perfect for French toast. Sometimes I still buy it if I drop by that area of downtown. It was so dense and chewy.

mashed potatoes.... made with a ricer, with lots of butter, heavy cream...

In N Out. Sushi Gen (Little Tokyo) sashimi lunch special.