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I use a similar recipe like this for BBQ shrimp. I don't use 8 pounds of butter but I use a lot, depending on how much shrimp I buy. Don't get mad but I substituted Newcastle for the beer.

You are so funny! Harriet the Spy was my favorite book growing up and I used to pretend I was her, prowling around the neighborhood and spying on the neighbors. I think that's probably when I learned to love tomato and mayo sandwiches too! Glad to hear that I'm not the only one who loved Harriet the Spy. My parents thought I was nut.

Do you have to ask your butcher specifically for these?

Hot buttery croissants, I like to slice it open and make myself a sandwich of with ham and cheese. The heat inside the croissant sort of melts the cheese. Sooo goood.

I don't like thick skin on these dumplings. The skin should be thin.

we are yeah, who else would buy that meat if it were on the market and available to other restaurants and slice it up right out of the oven and dump butter on it. Hehe. Funny.

This looks delicious!

I like the carnitas burritos at Poquito Mas.

I was unable to secure a reservation here this past weekend but I did check out the bar and talk to some diners there. Overall the general impression was satisfaction with the food but disatisfaction with the painfully slow service (a woman had her credit card out set on the side of the table and waited for more than 20 minutes for the waiter to return to her table to retrieve the check). I think slow service is an overall problem with MGM Grand because it's so big. I've dined at most of the restaurants in Bellagio and have never encountered this problem. I think in a place like Vegas, where a lot people just go for a weekend, maybe to see a show, a fight, or a concert, it's even more important to be prompt when a diner indicates that he wants to leave.

I love bellinis in the summer.

You can slice them and cook them with chicken fat with Ji tsai, this type of shanghainese green.

Yeah I agree that it's best homemade. But I found a Shanghainese restaurant that makes 'em. I gotta order them in advance because they won't sell me their ready made ones. I ask for 25 of them and they are tasty and the rice is soft and gooey like the best kind of glutinous rice. My main beef with the supermarket kinds is that even if you steam them, the rice doesn't come out soft enough. Bah! I don't know how to make these and I probably never will. Too much labor... but if anyone would like to make 'em for me... I won't turn you down.

Them Crazy Northerners. That Zongzi looks too dark and sinister. I take it the rice is soaked in soy sauce? These are the kinds I like. The long, shanghai kind with piece of fatty pork in the middle. They are delicious.

My favorite is pumpkin corokke.

No it's not Meilong. It's 2 stores to the right. I've tried their other dishes, and frankly, they aren't that great. But their crab dumplings are surprisingly good, much much better than Green Village.

For purely yakitori, I prefer Kokkekoko in Little Tokyo. But there is a yakitori place on Sawtelle, close to Nanbankan. Katana on sunset is another place with yakitori, they have a good sake selection too. I like Nanbankan, I usually order the lamb chops.

There is a place in San Gabriel that has crab soup dumplings with roe. It's on Valley, in the plaza with the Lollicup and Meilong Village.

Most places in So Cal. only have these made with blue crab. I wonder how it would taste with Dungeness. The roe adds another dimension of richness when you bite into the dumplings.

Does this place have crab dumplings, with roe?

And as a result they get laid a lot less than they'd like to. The reality, gentlemen, is that, even if you're out with your wife, your love life will be improved by expending the time and effort to look your best. Word.

Oooh. I watched a jap soap about a sushi chef. He was from Hokkaido, I think it's based on a comic book series.

You have to really knead the dough or else it the noodles won't be chewy enough.

Speaking of mantou, didn't someone almost die in that movie To Live from eating too many man tou's?

"If you are used to the gentle freshness of Hong Kong Cantonese cooking or the sweet, mellow flavors of Shanghainese cuisine, the funky directness of Taiwanese cooking may come as something of a shock. Soups and stews are overlaid with a dozen different reeks, from fermented bean curd to powdered fish, hot chiles to fish sauce to boiling vinegar. Taiwanese cooking embraces extreme saltiness, excesses of white pepper, and internal organs of odd and various sorts." All right, here is my beef with him. -Hong Kong /Cantonese cuisine is not GENTLE, but it is FRESH, especially if you eat the seafood from the TANKS. It has bold flavors in all it's other dishes except for the seafood. I mean, look at dim sum, I don't think dim sum is GENTLE in it's flavoring, I think it's flavors are bright and sometimes too OILY, which is why you have to wash it down with TEA. And Hong Kong cuisine does not equal Cantonese. There is a large population of Shanghainese and Chiu CHow (Teochoo) in HK that have contributed to their cuisine, especially the Chiu Chow. Shark fin is a Chiu Chow dish, not Cantonese. And so is braised goose. Maybe he is referring to Chiu Chow cuisine being gentle and fresh because traditional Cantonese contains lots of tonic soups with strong chinese herbs and bao (earthenware) dishes with different layers of flavor. -Shanghainese cuisine is not MELLOW, it is bold yet restrained. It is cooking something in pork fat and then letting it cool to skim off the fat so it retains the flavors and the pork fat, like butter, conducts the heat evenly and tastes delicious. Not everything in Shanghainese cuisine is SWEET, unless you base Shanghai food on a dinner at GREEN VILLAGE where they brown sauce everything. Did you think the soup dumplings at Din Tai Fung were SWEET when we went to eat there? -Taiwanese food does not embrace extreme saltiness and internal organs but it does have excesses of white pepper in its street food. Most Chinese cuisine includes some type of internal organ, it is not just the Taiwanese. If anything, the Cantonese eat more internal organs than the Taiwanese. Taiwanese cuisine is actually derived from Fukiennese cuisine that then evolved over 200 years using a lot of the seafood and local ingredients from the island with a tiny bit of Japanese influence. Basically, Gold is basing his opinion of Taiwanese cuisine on a snack shop style place that sells Taiwanese street food. Which I think misinforms the public especially if he always takes this omniscient tone of knowledge. Furthermore, I think if he tried to get away with that regarding French or Italian food, ...... well, he wouldn't. If I were to dine at L'Orangerie, I would neither assume that is the only kind of French food, nor would I consider that the only representative of French flavor. WTF

I'm curious, how was the food?