tissue

I guess I'm not, even for someone from the hood.

I've had it in a soup form, a clear broth, with pea sprouts floating in the broth.

I'm not a big fan of gin and juice... never listening to Snoop again.

You should use shao shing marinated in fresh ginger. Yes it is only made of pork. I have it eating it made with some crab and crab roe and it is YUMMERS. To make it soft, some restaurants have told me they add a little bit of extra soft tofu to the meat. When cooked, you are not supposed to be able to discern. Ease up on the cornstarch. The one direction thing is correct. Very finely mince some scallions to mix in. You are traditionally supposed to make them in a sha guo, which is a clay pot and stew them with broth in napa cabbage.

I love Cape Cod salt and vinegar chips. I have recently been obsessed with balboa chips. you have to eat them right away or they lose their crispness. Dirty chips are also good.

Don't forget the chili oil.

I agree with the stock, milk combo...

I attended bartending school for fun. It was great. I had fun. My school actually was going to place me for job interviews, they said that girls usually have an easier time. But for me it was all for personal knowledge. We learned how to pour a perfect shot, make multiple cocktails really fast (they timed us). People were not guaranteed jobs but most people in my class went on interviews through the school. Attending school will never equate being in an actual work environment, that goes for a lot of other programs not just bartending. But I think school helps because it lays some type of a foundation in a shorter period of time. Soft skills you can't really teach. It's a lot harder to train someone in people skills/getting along than learning recipes. Most successful bartenders I've met have good personalities.

I love Kyushu style ramen. I finally found a place in LA that serves it.

I thought you get dessert or something if you stay in a love hotel. I saw a j-soap about the owner of one and she made pudding/flan for her customers.

I like the vending machines that sell hot drinks.

Takuya Kimura is cute! I watch his j-soaps.

I'm not southern but I like okra.

Ooh.. maybe you can marinate the pig shank and then slow roast it to crisp up the skin.

Ooh you can do a seafood tasting menu.

Tissue, is there any particular reason why the star anise goes in the blanching instead of braising liquid? I watched my ex roommate's dad cook it like this. And it came out delicious. I think he left the star anise (he had it in a spice pack tied up with cheesecloth)in there after pouring out the blanching water and rinsing the belly really well. I think the whole point of it was to get rid of any bloody flavor. If you have any leftover brasing liquid, I recommend using it to braise some chicken legs and chicken wings. I always save the liquid to braise the chicken because it makes the sauce taste better. I like to toss noodles with some of the sauce and garnish with chopped cilantro. And if you still have leftover braising liquid after that, some tofu and various tofu products. Make sure to blanch the tofu products before braising but you don't have to with chicken. Oh yeah, the tofu products change the flavor of the liquid. So you can't braise meat anymore in it because the taste will be off. Yeah you can really get a lot out of this sauce. Taste and reseason each time accordingly, if it's too salty, dilute with water. It should be saltier though, so whatever you are cooking isn't bland, especially stuff like tofu squares or tofu skin (yuba). Since I've praised this braising liquid so much I would just like to note that you the orginal liquid should be proportionate to the size of the pork belly you are cooking, which is just barely covering it. Or else the belly will come out ok but the sauce might be not as flavorful and just like soy sauce and water. Thanks tissue, this looks like the recipe I've been looking for, for my inaugural pork belly cooking. What kind of texture does the belly end up with, after the braising? The ones I love most in restaurants are those that are succulently soft overall, but with a great crisped skin… would I need to do more, after the braising, to get the skin crisp? I don’t presume you’d end up with the skin very crisp after the braising, but I’m not sure what I would do to get it? I'd love any advice anyone can give... I don't know, you may be able to roast it. But for my recipe, the skin comes out soft. It's not supposed to be crispy. Most chinese recipes for pork belly the skin will not be crispy unless it's the Cantonese style roasted piglet. But I don't really know how to make that. I usually buy it. Maybe someone can help with that. Maybe you aren't looking for a Chinese recipe for pork belly.

During the fall in HK when you eat Shanghai hairy crabs, they have whole tasting menu made up of the crab dishes. It is truly decadent.

I like all crab. I had an albino crab from Australia that was really good. The shell is harder but the meat is a lot more tender. I had it steamed with browned garlic, butter at a Chinese restaurant.

This sounds like a really good idea. I always eat out and am tired of doing so.

I have this frequently at a restaurant where the waitress brought out a blow torch and torched the skin of the saba. It had a nice char that complemented the vinegar-y aspect of the fish.

This is that stuff from BCD tofu house right? It's really good with seafood.

Tissue, is there any particular reason why the star anise goes in the blanching instead of braising liquid? I watched my ex roommate's dad cook it like this. And it came out delicious. I think he left the star anise (he had it in a spice pack tied up with cheesecloth)in there after pouring out the blanching water and rinsing the belly really well. I think the whole point of it was to get rid of any bloody flavor. If you have any leftover brasing liquid, I recommend using it to braise some chicken legs and chicken wings. I always save the liquid to braise the chicken because it makes the sauce taste better. I like to toss noodles with some of the sauce and garnish with chopped cilantro. And if you still have leftover braising liquid after that, some tofu and various tofu products. Make sure to blanch the tofu products before braising but you don't have to with chicken. Oh yeah, the tofu products change the flavor of the liquid. So you can't braise meat anymore in it because the taste will be off. Yeah you can really get a lot out of this sauce. Taste and reseason each time accordingly, if it's too salty, dilute with water. It should be saltier though, so whatever you are cooking isn't bland, especially stuff like tofu squares or tofu skin (yuba). Since I've praised this braising liquid so much I would just like to note that you the orginal liquid should be proportionate to the size of the pork belly you are cooking, which is just barely covering it. Or else the belly will come out ok but the sauce might be not as flavorful and just like soy sauce and water.

I love the grilled chicken skin when I go eat yakitori.

put a bit size amt of noodle in a spoon on your hand as you hold the chopstick to the right.

I heard Jiraffe has a more casual dining night now for 24 dollars. CHeck it out.