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Because the places here in LA that serve bulgogi, I don't know. Maybe they aren't doing it right. They treat it like a stepchild of bbq. It comes out all stringy and stir fried like yoshinoya with sauce. Whereas all the restaurants here specialize in kalbi and you can get Angus beef if you order kalbi. I hardly ever see anyone order bulgogi at a better bbq restaurant here.

I like grilled beef tongue as well as galbi. I don't like bulgogi though...

Add some white/clear wood ears to this and have it as a cold dessert.

Cooke it with tang yuen (sweet glutinous rice balls filled with black sesame paste). Supposed to be good for women.

Yeah, the stuff I grew up eating has nothing to do with those Panda Express type dishes. I don't think they are Cantonese... I eat Cantonese food all the time and have many friends from HK.

I had beef sashimi in Japan. It was DELICIOUS!

Sukiyaki... The Japanese supermarket near my house has angus beef, very well marbled, specificically for sukiyaki. I don't eat this all the time, usually a few times in the winter. It's always a treat.

I have a recipe for shrimp. PM me.

At Cantonese banquets, a savoury soup is usually the 2nd course (out of 8 or 10) after the 4 seasons platter (saye yee fun). There is also a sweet soup as the last course as part of dessert. Sometimes the soup is served with the fish at the end.

I love soda. My parents forbade it, since I had braces, etc... I drank soda almost everyday when I went away for college.

Then can you eat Thai food? It has sweet, spicy, sour, savory flavors all at once? The French use a lot of fruits with meat/game. Orange duck, pheasant with grapes, duck with cherries....

Korean people drink goat soup. It's supposed to be very nourishing.

I thought yakitori was about chicken... ???

I've been to one in Kuala Lumpur. Overpriced but the food was quite delicious, buffet style. Malaysian, Chinese, Western...

You can stir fry the kind that isn't in knots. I don't know if you can fry them. They might not come out crispy inside. Some people like to use the skin to wrap around dumpling fillings and you can fry those. They come out crispier than regular dumplings because the skin is thinner. They sell these in sheets.

I buy steamed pork/napa buns or pork/mushroom buns from a local bakery and bring them to work. I have to microwave them but that's fine. I wrap them in a wet paper towel and then plastic wrap so it doesn't dry out. They are quite large, so one is enough. It's hot, savory, and satisfying.

What's freshness burger? Is it the same? The bun is rice?

Ummmm, excuse me, but what are tofu skin knots? I'm not familiar with the term. Very thin tofu skin, actually tied in knots about 2 inches long. They come like that in the supermarket. Good for soup or for braising, because it holds its shape well.

Can you tell me why you take all the fat off? I leave some of it on.

I haven't had this in 2-3 years. Sigh....

I love shark fin soup too, but only when it's a whole fin. Better texture.

miso ginger salad dressing...

They kinda look like those big expensive Japanese mushrooms.

After reading this thread yesterday I made curry for dinner. Cauliflower, onions, carroes, apples. It was good, I used half chicken broth/half water.

I can eat a whole packet of ham by itself, just standing in front of the fridge. Roll them up and stuff them in my mouth one by one. I also use a spoon and scoop out all the soft parts of brie.