tag:blogger.com,1999:blog-201965872024-03-07T02:28:58.683-05:00Live To NibbleExperiencing life one small bite at a timeCathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.comBlogger391125tag:blogger.com,1999:blog-20196587.post-56793735728333913872010-09-11T09:49:00.003-04:002010-09-11T10:52:29.880-04:00The longest breakI am taking a long break from blogging at the moment. Averaging 3 countries a month is no joke, especially when half of that time Facebook and blogger are censored. I'll try to get back to posting hopefully by October.Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-55181236166079842592010-06-16T16:32:00.003-04:002010-06-17T18:29:04.708-04:00Post #419: Lakes, snow-tiped mountains, and pork!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6si6d7-FRTLoB3UChceFh1_RARQTTx2kgiHWR-HCF4_3egGwmWx_nDxYqRaI0Is7c5ahnIyVMhntT05o3arp2kqwV2hDpiQV-DPK6RIC2dzGNhzV2mC35iXW1-P7blw99wBfoA/s1600/DSC02936.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6si6d7-FRTLoB3UChceFh1_RARQTTx2kgiHWR-HCF4_3egGwmWx_nDxYqRaI0Is7c5ahnIyVMhntT05o3arp2kqwV2hDpiQV-DPK6RIC2dzGNhzV2mC35iXW1-P7blw99wBfoA/s400/DSC02936.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5483473396326118946" /></a>I am thinking of starting every post with Hokkaido is breathtakingly beautiful! There are an amazing number of lakes nested between snow-tipped mountains. This is one of my favorite lakes on this trip because of its temperamental color-changing qualities. On this sunny day, we arrived to find turquoise water in the deep and dark green patches near the shore. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n0huE9v5ZoIIA6Do8SRAQ81bmglPYVG77g0h8fOcFqHCspEWBTh7zTQG-4oBvupwqucXxaUNxzCNBJ5bOJdt26pTtpZXx9e-Jm1eewHgWNX3BDMDyB3a1MC8OfxCEMgl_cBFjw/s1600/DSC02858.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n0huE9v5ZoIIA6Do8SRAQ81bmglPYVG77g0h8fOcFqHCspEWBTh7zTQG-4oBvupwqucXxaUNxzCNBJ5bOJdt26pTtpZXx9e-Jm1eewHgWNX3BDMDyB3a1MC8OfxCEMgl_cBFjw/s400/DSC02858.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5483472921440216354" /></a>It's hard not to feel that life is worth living if only to see this kind of sights another day.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkgs40bt8_E14uooyRidKpY0DUrSTQedriw4Be9z6Z1Rwp5gpAyVoYs26fXVY_qwqny3g7E-olgoivNZHktz3P9-I2gSYYLdWaH9mOHKpuBKKIpe5OdWYgIfPAbz0uz6ZJXkh2w/s1600/DSC02939.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkgs40bt8_E14uooyRidKpY0DUrSTQedriw4Be9z6Z1Rwp5gpAyVoYs26fXVY_qwqny3g7E-olgoivNZHktz3P9-I2gSYYLdWaH9mOHKpuBKKIpe5OdWYgIfPAbz0uz6ZJXkh2w/s400/DSC02939.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5483472908192628114" /></a>Of course there is also the grilled pork to live for. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shiretoko</span> is famous for these pork rice bowls besides the lakes. The tiny restaurant we were recommended to go to had seats for about ten. Being so popular, we all had to eat with another ten watching from the door. But it's hard to care when the entire room is permeated with the smell of searing pork fat on the grill in an open kitchen that took up more than half of the room. Much less aggressively seasoned than the color may suggest, these slices were examples of balance, between fat and lean that is. Really quite perfectly salty sweet over rice. It was even more exceptional with a side of fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_1">daikon</span> salad.</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-77145769807801802202010-06-15T09:38:00.003-04:002010-06-15T10:06:49.205-04:00Post #418: Hello Hokkaido!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmG00XmQno3XQeqDLHRjCYkUN1-cpQGnVh3Eka-rSjIjO4z3gUWhi74L8ty1FrC7l_ZvifE2Dh2vzh104zrVvY0LbXoLpwe7ad55yEbJeLS20kear7vF19Xyu1J5uN8IDpNRRCw/s1600/DSC02769.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmG00XmQno3XQeqDLHRjCYkUN1-cpQGnVh3Eka-rSjIjO4z3gUWhi74L8ty1FrC7l_ZvifE2Dh2vzh104zrVvY0LbXoLpwe7ad55yEbJeLS20kear7vF19Xyu1J5uN8IDpNRRCw/s400/DSC02769.jpg" alt="" id="BLOGGER_PHOTO_ID_5482995271816781218" border="0" /></a>Hokkaido is the second largest island of Japan and the nation's number one supplier of agricultural products. It is also insanely beautiful, boasting 22% of the entire country's forestry. Our 8 day GPS and satellite phone guided trip through the eastern parts of the island took us into hills of pink moss, fields of tulips, and miles and miles of pastures populated by happy cows. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-O5Ay1oVoi5axkF4gv8ARNbN0JA-ObsKM5xNO5YedSIYSyPxvpf7-2Dd4FwYgRyiVACCQOh2mO2B8WfLtcxyscrA5Hd6aeZHUhC7-lo05O7I6mco7kfD6l9CYN5CiPipf3ef9w/s1600/DSC02691.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-O5Ay1oVoi5axkF4gv8ARNbN0JA-ObsKM5xNO5YedSIYSyPxvpf7-2Dd4FwYgRyiVACCQOh2mO2B8WfLtcxyscrA5Hd6aeZHUhC7-lo05O7I6mco7kfD6l9CYN5CiPipf3ef9w/s400/DSC02691.JPG" alt="" id="BLOGGER_PHOTO_ID_5482995264508565314" border="0" /></a>We also filled our stomachs with loads of fresh veggies that would be exorbitantly priced elsewhere, even in Tokyo as I found out during my four day stay there. These irredecent purple eggplants were my absolute favorites lightly pickled and eaten with slightly sweet sake.<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZrxfm7ahKf0nq-gOSrdMG4MwGSYvhamT0aRbXzGj2LXPgzZQKHrAu_pBqyC0CXFHV8HnArgl_cKr-sBUX3BER9v2tI23n6Fpbtwsjy34gDLJnOWYZ_hGlgAhLdVA2KRVAz68lA/s1600/DSC02706.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZrxfm7ahKf0nq-gOSrdMG4MwGSYvhamT0aRbXzGj2LXPgzZQKHrAu_pBqyC0CXFHV8HnArgl_cKr-sBUX3BER9v2tI23n6Fpbtwsjy34gDLJnOWYZ_hGlgAhLdVA2KRVAz68lA/s400/DSC02706.JPG" alt="" id="BLOGGER_PHOTO_ID_5482995257272028066" border="0" /></a>While this is not Kobe, there were plenty of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">wagyu</span> beef for the having (number 1 producer of cows and dairy). The preferred method of eating is charcoal grilled. Look at that beautiful marbling!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQmKGF0hgy5BP4mxHLZmuT3oEKyl8BIAfFL6BNumca2b2j31bVrCV_ZYmpzXQqb48EfMau4WFUbxnidgIDR8nA26vV3GEuKdlwHbzharYfTlTmm2YfTR5h_Jl9aa8kEZc6bMaVQ/s1600/DSC02708.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQmKGF0hgy5BP4mxHLZmuT3oEKyl8BIAfFL6BNumca2b2j31bVrCV_ZYmpzXQqb48EfMau4WFUbxnidgIDR8nA26vV3GEuKdlwHbzharYfTlTmm2YfTR5h_Jl9aa8kEZc6bMaVQ/s400/DSC02708.JPG" alt="" id="BLOGGER_PHOTO_ID_5482995246911239874" border="0" /></a>We were given a ball of beef fat with which to oil the grill, but really there was no need. The meat itself just melted and seared beautifully on the hot grill. This is not a steak to eat by the slabs. It's simply too rich for that, but in small mouthfuls, it's juice squirting heavenly. Our entire meal at the this log cabin restaurant called Bibi's included four orders of meats of various cuts and fat levels plus sake came up to only $100. Now that's value for money!Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-65175496877154159352010-06-12T08:40:00.003-04:002010-06-12T08:44:43.628-04:00Post #417: best start to the day<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dSHu8-WvfCAkbtqjCNoAktltdcyjp1q2k763z9mz6d4EZRO2qQhI1uuW3hZsIxDsoMQx0qW3CHtgdyiNO_rXeLwn1ux0DSnE6lDzuxgdNfaJHvcy6oPVi9iuHuWSr42Z-eNxNw/s1600/DSC02673.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dSHu8-WvfCAkbtqjCNoAktltdcyjp1q2k763z9mz6d4EZRO2qQhI1uuW3hZsIxDsoMQx0qW3CHtgdyiNO_rXeLwn1ux0DSnE6lDzuxgdNfaJHvcy6oPVi9iuHuWSr42Z-eNxNw/s400/DSC02673.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481866414053221954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div style="text-align: center;">The best thing about being in Japan, Korean, China, or many other Asian countries is the feast that one has for breakfast. How good is it to wake up to this!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnh4E9R3eeN8I01d1NdSGwXd1DbKbrEeZdTZuEU2gz3zUt_BaiasyTStgRoMkSLomZW47bW7QlY2LF7GPD8KFuFp0hChcziimLBRb2bQLIAGahB6lOvZknJn2NTJnE25lBk0WDfg/s1600/DSC02676.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnh4E9R3eeN8I01d1NdSGwXd1DbKbrEeZdTZuEU2gz3zUt_BaiasyTStgRoMkSLomZW47bW7QlY2LF7GPD8KFuFp0hChcziimLBRb2bQLIAGahB6lOvZknJn2NTJnE25lBk0WDfg/s400/DSC02676.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481866985776496130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div>The part that makes me the most happy is the soft boiled egg. Without fail, it's always gooey in the center and bright orange. The joy!</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-45080908117593779452010-06-10T08:55:00.004-04:002010-06-10T09:34:51.869-04:00Post #416: more raw fish of the best quality - Sushi Kanesaka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcimeB5EBjvvB4H07QSrH5PvvzMGxcr2dIac_yqCD-38lb8TJeJwJ71c44MBP7bSk8Sf9uqjGl_BuaQVpL4LjujxCQJqld02dmDIvkRp-4VvrqcnQHquvnfbdN177qY9E4V-7pQ/s1600/DSC02559.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcimeB5EBjvvB4H07QSrH5PvvzMGxcr2dIac_yqCD-38lb8TJeJwJ71c44MBP7bSk8Sf9uqjGl_BuaQVpL4LjujxCQJqld02dmDIvkRp-4VvrqcnQHquvnfbdN177qY9E4V-7pQ/s400/DSC02559.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128866823640642" /></a>E and I braved the rain to keep our lunch reservation at Sushi <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kanesaka</span>. The place has a Michelin 2 star, but the distinction is not advertised at all due to the Japanese dislike for it. Similar to many great sushi spots in Tokyo, this one is also hidden deep in a basement with a barely noticeable entrance on the street level. Luckily E's ability to read Japanese alphabets plus my ability to read <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kanji</span> (the Chinese characters that are still used in modern Japanese) allowed us to navigate around quite efficiently.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-webQar-EybYzNkksbUHekkoSKl87jtbvncZyJNywYzbitOvr3rVeAaxloQxN5K1LpAPtAExcmk3tKeaIGEd_xElZDxtR6OLD5cyMiys1BkkOTTqOGKyFZuRm05QEHWVWclwpQ/s1600/DSC02539.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-webQar-EybYzNkksbUHekkoSKl87jtbvncZyJNywYzbitOvr3rVeAaxloQxN5K1LpAPtAExcmk3tKeaIGEd_xElZDxtR6OLD5cyMiys1BkkOTTqOGKyFZuRm05QEHWVWclwpQ/s400/DSC02539.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128856438751458" /></a>Our sushi chef for lunch was by far the most friendly I've ever encountered. His willingness to speak English and wonderful service really made the whole experience so much more enjoyable.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEjHzr220bJ4zxbSXnkY602hqgX1yV4yKLxtGKBmTTq-XVhIfB3IUiYHasAILWtDr6-GransasJltqr66-oBeYUzAMhbqWHp_MtW5_R7d-c0laxuEixJw3yJkKY8Lbc4mb_duJg/s1600/DSC02540.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEjHzr220bJ4zxbSXnkY602hqgX1yV4yKLxtGKBmTTq-XVhIfB3IUiYHasAILWtDr6-GransasJltqr66-oBeYUzAMhbqWHp_MtW5_R7d-c0laxuEixJw3yJkKY8Lbc4mb_duJg/s400/DSC02540.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128849395669138" /></a>At this top level, it's hard to compare the fish quality between <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kanesaka</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kyubey</span>. What did differentiate was the texture of the rice. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kanesaka's</span> version is just a bit more <span class="blsp-spelling-error" id="SPELLING_ERROR_5">vinegared</span> and quite a bit more <span class="blsp-spelling-error" id="SPELLING_ERROR_6">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">dente</span>. Viewed from the underside, the grains looked rather distinct. I prefer this version when paired with the firmer white fish pieces, but the more buttery fish types seemed to do better with the softer textured rice at <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Kyubey</span>. Although all this is really hair splitting talk. Either one is WAY better than any I've had state side. On a side note, the Tokyo <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Nobu</span> was just around the corner from my hotel. I was told by the hotel staff that if I wanted something average and easy (not cheaper), I could just go there. :)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBmwL_jJi5jDBDS2CSLv2dp-7Gu9OiR_yQwHet5AmBKt01fDcM4QM5Ve3Ug6I3mYVG6U5sKZxogzgJBUmNEyqbn7yQ_PVHLpxjs_KZ7R7ZH5pSVdfO3G5snzIamSWyiShMzHKQg/s1600/DSC02541.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBmwL_jJi5jDBDS2CSLv2dp-7Gu9OiR_yQwHet5AmBKt01fDcM4QM5Ve3Ug6I3mYVG6U5sKZxogzgJBUmNEyqbn7yQ_PVHLpxjs_KZ7R7ZH5pSVdfO3G5snzIamSWyiShMzHKQg/s400/DSC02541.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128839942485010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4gaZkl_FLuwMvdaXGkHWX11gJRb1g_erJZQ4aUI-DvzBMTJazRkJnzm4zulKeeT0tg8WvhicUyNCH_tXCjmLjZd8Q17tVbRcNyG8TfNZPsmIRuwZYSGZAibfhH25RfjH83gcsA/s1600/DSC02542.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4gaZkl_FLuwMvdaXGkHWX11gJRb1g_erJZQ4aUI-DvzBMTJazRkJnzm4zulKeeT0tg8WvhicUyNCH_tXCjmLjZd8Q17tVbRcNyG8TfNZPsmIRuwZYSGZAibfhH25RfjH83gcsA/s400/DSC02542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128828216469698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51u5m2LweGQewHeL7KULxT3liMdx7j1-QD4jSZ5D9FLQUwSC7fA4fgPfyg8o4YX4eGzUF1lmc0DULsUmY_grmYfkkkyPcOi0Ku5j4Yy64jwW_10fkDwkEq79eXnRln0aR0v2Q-w/s1600/DSC02543.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51u5m2LweGQewHeL7KULxT3liMdx7j1-QD4jSZ5D9FLQUwSC7fA4fgPfyg8o4YX4eGzUF1lmc0DULsUmY_grmYfkkkyPcOi0Ku5j4Yy64jwW_10fkDwkEq79eXnRln0aR0v2Q-w/s400/DSC02543.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128590342851090" /></a>An awesome piece of fatty tuna. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9rcn9mRxst3b1X7TGu3rzlLdO9oqV7s6eBzXsZ9hBaBY7Thtz_mojJZLDOKQZIdp5nquGkNmolH3sxpNheeGllzzG4WTc5TiOFvhX8ojb7gwj-xuxbdo2c6puj3eA_bFr6kgMA/s1600/DSC02544.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9rcn9mRxst3b1X7TGu3rzlLdO9oqV7s6eBzXsZ9hBaBY7Thtz_mojJZLDOKQZIdp5nquGkNmolH3sxpNheeGllzzG4WTc5TiOFvhX8ojb7gwj-xuxbdo2c6puj3eA_bFr6kgMA/s400/DSC02544.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128582117336210" /></a>Then for contrast, a clean flavored slice of lean tuna.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJZY02b2bJDkwZvoK24RZN0eXXSnfku7XuykR2cogHSF9XDQF-bmFPQmVPnaMT19eS6HGsVpS0YEh3KWUX_zvzX5DVVlqi54hBv5Vakmw2dJcPMXqiVxNsqeOJMgt2QaqftXFuQ/s1600/DSC02545.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJZY02b2bJDkwZvoK24RZN0eXXSnfku7XuykR2cogHSF9XDQF-bmFPQmVPnaMT19eS6HGsVpS0YEh3KWUX_zvzX5DVVlqi54hBv5Vakmw2dJcPMXqiVxNsqeOJMgt2QaqftXFuQ/s400/DSC02545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128574539609698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvprGsfa4lgnJme6tU0armpj8PwyvKY5rI9vi3a1CumRSVDd7Eht1ExKZiUJ2mi2D-jRcSFqqh6oaczD5EXpAbPH0TxPwMf0h9neNv1G2ZNmkpPLuA0MDfxWUmcBAn56xyTT6AUg/s1600/DSC02546.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvprGsfa4lgnJme6tU0armpj8PwyvKY5rI9vi3a1CumRSVDd7Eht1ExKZiUJ2mi2D-jRcSFqqh6oaczD5EXpAbPH0TxPwMf0h9neNv1G2ZNmkpPLuA0MDfxWUmcBAn56xyTT6AUg/s400/DSC02546.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128561054150498" /></a>Look how that skin shines and the flavor was so clean, it was hard to believe that it is a skin on piece.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeM1nB0LuQ_WR2V1khOtScT9azWQ7usVYW9CIG1KbwIePxEft0hw1Raroz-4yM_MdfnU7X4vdG2GOVee3OjA39yJUFVgTid1qZPvgBImRD5m4FmYQLZdIUBOSsgTRJctKd_hLTQ/s1600/DSC02548.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeM1nB0LuQ_WR2V1khOtScT9azWQ7usVYW9CIG1KbwIePxEft0hw1Raroz-4yM_MdfnU7X4vdG2GOVee3OjA39yJUFVgTid1qZPvgBImRD5m4FmYQLZdIUBOSsgTRJctKd_hLTQ/s400/DSC02548.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128547743504882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zP_B4Tp7qMFzUvA5KyPaGJp8Nt-yXXz0O3hUSy9V4deKdmAWfVOBFN3wAotEGc5PPV4WuaQX2z1hcQ6-QxDStBdW8MndqgXBwOyrf_od-7oWyAN2EJM6iX8fS4Ii2gQZmatW6g/s1600/DSC02549.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zP_B4Tp7qMFzUvA5KyPaGJp8Nt-yXXz0O3hUSy9V4deKdmAWfVOBFN3wAotEGc5PPV4WuaQX2z1hcQ6-QxDStBdW8MndqgXBwOyrf_od-7oWyAN2EJM6iX8fS4Ii2gQZmatW6g/s400/DSC02549.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128285244959250" /></a>This is definitely the most beautiful and non-fishy piece of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">aji</span> I've ever had. My compliment on its fresh sweet flavor got our chef to comment that he heard that Americans use mayo on their sushi, he supposed that it is because there is a need to hide the fishiness...</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1JoCyq2L2rM2UitGlvWKDLX4-C_ZaSmu1pttCvJbwlJjabbVLuf1DCMOTNzCAAI-t297QZ9YsYdU3M-NBdtxSaMHqy274Onv37hTjJYuy3fUtfNT5XkFe0cGdrAP3EN_WV0yBQ/s1600/DSC02550.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1JoCyq2L2rM2UitGlvWKDLX4-C_ZaSmu1pttCvJbwlJjabbVLuf1DCMOTNzCAAI-t297QZ9YsYdU3M-NBdtxSaMHqy274Onv37hTjJYuy3fUtfNT5XkFe0cGdrAP3EN_WV0yBQ/s400/DSC02550.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128282214163378" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnpn-aDujJZCfxNzi6TxtMSrRWsEaU_6eBA2VoeJeDL3E1NkF35kWqc0iERh3TdxLf2nHZmyWjSuDR3_0NrM65SICRcE8ibdHecPQkg_7_IvVqugMDaBoYnZq_E_1yXPui2qkkw/s1600/DSC02551.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnpn-aDujJZCfxNzi6TxtMSrRWsEaU_6eBA2VoeJeDL3E1NkF35kWqc0iERh3TdxLf2nHZmyWjSuDR3_0NrM65SICRcE8ibdHecPQkg_7_IvVqugMDaBoYnZq_E_1yXPui2qkkw/s400/DSC02551.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128272762878338" /></a>The chef kindly gave a single piece on the left side, so the photo would show the neat composition by hand on the right.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPZsaMdNqB1qqUld2vRUZfsew6RWuC3OuZ57k9bcHcPrlS4gy-HKX1CvpQOUIspXjjZ7jSu9LWvWkS_Vl2KglbkCTNZEfcGgkAsKDil0Zw5xOHxicxvTBxWptMIfp_rxfHif7wQ/s1600/DSC02552.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPZsaMdNqB1qqUld2vRUZfsew6RWuC3OuZ57k9bcHcPrlS4gy-HKX1CvpQOUIspXjjZ7jSu9LWvWkS_Vl2KglbkCTNZEfcGgkAsKDil0Zw5xOHxicxvTBxWptMIfp_rxfHif7wQ/s400/DSC02552.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128262648706882" /></a>Very very sweet clam.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g4uR27I2gofOeAuR-7rXo2P1L7n1fUyfE-_VFBfW2uOmWHFLTcH0eRfhr7z1zRYm-JuRhdZb3KFbtE9TO0eAloxJnH6Y3ULLaNDKAbSe4Zg1BArgRqm8vwAfLv-ks-4ClFXxHg/s1600/DSC02557.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g4uR27I2gofOeAuR-7rXo2P1L7n1fUyfE-_VFBfW2uOmWHFLTcH0eRfhr7z1zRYm-JuRhdZb3KFbtE9TO0eAloxJnH6Y3ULLaNDKAbSe4Zg1BArgRqm8vwAfLv-ks-4ClFXxHg/s400/DSC02557.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481128253879045042" /></a>The eel here was the most different I've ever had. The piece was so soft, it literally melted in my mouth. I think I prefer my eel with a bit more texture, but the consistence here was definitely an experience.</div><div><br /></div><div>Somehow I failed to take a photo of my uni piece. I guess being my favorite, I was too busy easy to think about photo. The chef, upon hearing that I was heading to Hokkaido, said that I'd have even better uni there. I was doubtful then, but having now consumed a good quantity of the best stuff in Hokkaido, I am completely convinced that he was right. Hokkaido does indeed have the best uni, which you will see in a later post.</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-62533844693149205312010-06-09T07:03:00.005-04:002010-06-09T07:23:20.567-04:00Post #415: Starting on Japan- Kyubey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zrKTpfeCnTV0VlJAig1YlYD_j4bID1NvO9shPdEvjx83rTS0UMS_shrElpaMzko7uGCRV_de1xuAHg6dHpMezCuLeMOu_GYdLRWexSKirfm__-rqKQXAA13IzgBfGSCRZKrZ_A/s1600/DSC02521.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zrKTpfeCnTV0VlJAig1YlYD_j4bID1NvO9shPdEvjx83rTS0UMS_shrElpaMzko7uGCRV_de1xuAHg6dHpMezCuLeMOu_GYdLRWexSKirfm__-rqKQXAA13IzgBfGSCRZKrZ_A/s400/DSC02521.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729298070848466" /></a>I had a few days in Tokyo on my own before heading to Hokkaido. It has been quite awhile since my last solo international trip, so I was quite excited to eat whatever I wanted at exactly when I wanted. For my first meal, I didn't have to go far. Hotel <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Okura</span> where I stayed had a branch of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kyubey</span>, which some Japanese consider the best traditional sushi in Tokyo. <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPetP2vT_QtQWhv6g5Xx9kkVC_M7Cj9YstfoCDBEIw6AVwuTBMu4nY2O0s1FBL6r5_-eKk7AvKRXikWK4HfIygbjOzyOjgg0AN_n4a24eyI7phwgnYisCzT-xQyw0CkaxOyVctw/s1600/DSC02522.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPetP2vT_QtQWhv6g5Xx9kkVC_M7Cj9YstfoCDBEIw6AVwuTBMu4nY2O0s1FBL6r5_-eKk7AvKRXikWK4HfIygbjOzyOjgg0AN_n4a24eyI7phwgnYisCzT-xQyw0CkaxOyVctw/s400/DSC02522.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729280211762562" /></a>With sushi this fresh, even bad lighting can't hide the glistening. This is just the standard set, but already satisfying enough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMQWbQGiaQ1hOba5hgqK5LS5RMiS5_ZYda7txTD9kvMoVlJjVEwJjqTMnc-dAyF8A_T0uazc9nYStCqmb6mjgD_oxa13VUGAepSbwuQrHcnH5S6qrHEi5C1k6d9l8BKL7TAIFCQ/s1600/DSC02523.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMQWbQGiaQ1hOba5hgqK5LS5RMiS5_ZYda7txTD9kvMoVlJjVEwJjqTMnc-dAyF8A_T0uazc9nYStCqmb6mjgD_oxa13VUGAepSbwuQrHcnH5S6qrHEi5C1k6d9l8BKL7TAIFCQ/s400/DSC02523.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729269990246354" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouD1i_HBuGPpwdDmqnQ0ay_xJR2QQ_L2rX26betFTH6POscD4uPZ-JDDBCDcQUg2R8GjDH4V1x-26mQnH-k41WTpMgRZ-IkNLbXE5E_4A4_Pmi_HISf2mkTPd47C5_Z8uFVkLWw/s1600/DSC02524.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouD1i_HBuGPpwdDmqnQ0ay_xJR2QQ_L2rX26betFTH6POscD4uPZ-JDDBCDcQUg2R8GjDH4V1x-26mQnH-k41WTpMgRZ-IkNLbXE5E_4A4_Pmi_HISf2mkTPd47C5_Z8uFVkLWw/s400/DSC02524.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729259504045906" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy4MM3k7thALICcB4At6xtGsGW-8xUetOZX_yaUJ2YaEWS6IC8dQH4g3Cf0HASo2E8KJdPn_gH0EY_A6MkKsZydSPJ60OzqNR5aIYjAHYCMpKCd0hUF-G2Stt-hV7YPexvt0lFQ/s1600/DSC02525.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUy4MM3k7thALICcB4At6xtGsGW-8xUetOZX_yaUJ2YaEWS6IC8dQH4g3Cf0HASo2E8KJdPn_gH0EY_A6MkKsZydSPJ60OzqNR5aIYjAHYCMpKCd0hUF-G2Stt-hV7YPexvt0lFQ/s400/DSC02525.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729045013760658" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5L5x9bcaOnjYvzg1RwS3meiyGPN0qC4OnUaj4G7lrTy5JDOaKw3AuZHy1cLVRqY-g5XxjZfVsNayl-eU-Evo66Twdw9tCy5BHNzK7KfzwuX7qL9PO1kcicDlZQ8V1Vj53K0x6A/s1600/DSC02526.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5L5x9bcaOnjYvzg1RwS3meiyGPN0qC4OnUaj4G7lrTy5JDOaKw3AuZHy1cLVRqY-g5XxjZfVsNayl-eU-Evo66Twdw9tCy5BHNzK7KfzwuX7qL9PO1kcicDlZQ8V1Vj53K0x6A/s400/DSC02526.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729031523213714" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7L71Qc8CBCfduBjioESznBLnjufuRwl7n_qt715I8VI4D8TtzNNd6j-MueYzWxv72AAOtxYx7W1dEPWmGHQGhzmvZ-ko9n1Wubbx1xVHpV6MAHEJy49ivVBgbl_A83vOtIaIrOQ/s1600/DSC02527.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7L71Qc8CBCfduBjioESznBLnjufuRwl7n_qt715I8VI4D8TtzNNd6j-MueYzWxv72AAOtxYx7W1dEPWmGHQGhzmvZ-ko9n1Wubbx1xVHpV6MAHEJy49ivVBgbl_A83vOtIaIrOQ/s400/DSC02527.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480729022794885234" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOhJw8LXscJC7o-fmDrn7xtqPP4718DYD5eMdbnlHmx736COA-r3TvULymA4zYIA580ipcOoHuI8EUOclyVDrOZPiYSPuLpHkt32iYhJMafmwcven79n_Pn9gG7m-pwOP0-COAw/s1600/DSC02528.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOhJw8LXscJC7o-fmDrn7xtqPP4718DYD5eMdbnlHmx736COA-r3TvULymA4zYIA580ipcOoHuI8EUOclyVDrOZPiYSPuLpHkt32iYhJMafmwcven79n_Pn9gG7m-pwOP0-COAw/s400/DSC02528.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480728340882432770" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vHzbUfrumnLnaGRVGol3nWb5H-vQxBDv4XEBqAzg5eJdTfXNlfQJ1wC81AmyFEQ_TfeNpc-unEMTZoK48LRSkzh47r_y8a7OVwyRsakx07iXaW0xTjhgUoo-SclulOcyqUUHKA/s1600/DSC02529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vHzbUfrumnLnaGRVGol3nWb5H-vQxBDv4XEBqAzg5eJdTfXNlfQJ1wC81AmyFEQ_TfeNpc-unEMTZoK48LRSkzh47r_y8a7OVwyRsakx07iXaW0xTjhgUoo-SclulOcyqUUHKA/s400/DSC02529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480728328866562338" /></a>These look like little scallops, but are in fact bits of clam. Very sweet and chewy.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvZIJMgidKQCCWVtIlaMGLG-HyxPH_RkRWux1Bs1QDvLVs9MPg0kAN3YXBxbFydcWcf7ltWaOs6NP3XsRMz8FJ1Nh6CS2oWPo-J_mSCUM8F0UOXkciOf5a53VWbd-eKv09SRIdA/s1600/DSC02530.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvZIJMgidKQCCWVtIlaMGLG-HyxPH_RkRWux1Bs1QDvLVs9MPg0kAN3YXBxbFydcWcf7ltWaOs6NP3XsRMz8FJ1Nh6CS2oWPo-J_mSCUM8F0UOXkciOf5a53VWbd-eKv09SRIdA/s400/DSC02530.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480728312980774674" /></a>This piece with garlic paste changed my whole thinking on no strong flavors with sushi. It was so yummy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWT8HZlYKMuRFlWKm70cWBaQmBHQ21yfUSoKVBO4F_qbZEeME-fphL5RsCkzWThjkAXG_v8B1nVTFWsUCUsXWAx5PQJ5rWrpvLDrdVRDplnFq3WRrjG6scN96mDJbPCr4PMiZiA/s1600/DSC02531.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWT8HZlYKMuRFlWKm70cWBaQmBHQ21yfUSoKVBO4F_qbZEeME-fphL5RsCkzWThjkAXG_v8B1nVTFWsUCUsXWAx5PQJ5rWrpvLDrdVRDplnFq3WRrjG6scN96mDJbPCr4PMiZiA/s400/DSC02531.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480728298008756578" /></a>Best bites of the evening these were. Eel with and without the house made sauce gave a great side by side comparison. My preference here was for the non-sauced one with just a bit of salt on top. This preference was proven true again when my husband and I ate eel rice as our last meal in Japan. Somehow the sauce changes the texture of the eel into a more firm state in addition to flavor. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqF8xAZUpQ80EZq7GuAJV7ZNDYwU7i-cIU9Ibq9zsK47GujvulFbEqR7ZN-O7BstQ3V6yAspSDswWAOstS2wbbW4LGSajsnksQJU-8IKhg55Qls4k_qrYJCCmHR313WA0Rl_ShQ/s1600/DSC02532.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqF8xAZUpQ80EZq7GuAJV7ZNDYwU7i-cIU9Ibq9zsK47GujvulFbEqR7ZN-O7BstQ3V6yAspSDswWAOstS2wbbW4LGSajsnksQJU-8IKhg55Qls4k_qrYJCCmHR313WA0Rl_ShQ/s400/DSC02532.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480728278051120578" /></a>To me, sushi is first and foremost about the fresh fish, but the rice texture and quality comes at a close second. At <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kyubey</span>, the rice is on the softer side and slightly less assertive. When I post about sushi <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Kenesaka</span> later, you should be able to see the difference visually. </div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-15474133601619433512010-05-22T11:30:00.002-04:002010-05-22T11:37:48.626-04:00Post #414: mix of sweets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25ls3Tzfw24n9ngVIJbUsF85SQTsWssU9SbKwEfYU9QswKJ6btPyHO9nSkcjVi4y0w7gGmMV6wKSnHhUG-nlO2CaUp3c4LOiprSY8MqiUr_6dFagZsvj5PFMdjfm6Y5Hdts8vgQ/s1600/DSC02400.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25ls3Tzfw24n9ngVIJbUsF85SQTsWssU9SbKwEfYU9QswKJ6btPyHO9nSkcjVi4y0w7gGmMV6wKSnHhUG-nlO2CaUp3c4LOiprSY8MqiUr_6dFagZsvj5PFMdjfm6Y5Hdts8vgQ/s400/DSC02400.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5474117934276773666" /></a>We had a little girls get-together and desserts were naturally a part of the equation. In the foreground are the Muss & Turner goat cheesecake and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">whoopie</span> pie. In the back are cupcakes from the Cupcake Factory. The winners included the goat cheesecake even though it's not particularly goat cheesy. It was very very fluffy and smooth. Of the cupcakes, the most moist was the strawberry. The best frosting went to the salted caramel.<div><br /></div><div>I am off to Japan, Tokyo and a bunch of cities in Hokkaido. So there will be a two week period with no posts, but I'll be back with some good eats for sure. :)</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-89597200422004920772010-05-19T09:53:00.004-04:002010-05-19T10:14:10.400-04:00Post #413: A meal of parts - Busy Bee Cafe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcs6ZF7x0vNm_JZ2Qa6nade2ImrwLqo3EM1ySsA9b0eSUA6bSdcFQIen5vTegilQKLvB6b2tIW6WY5NVA60Rnh_6363m9EQJgqfK644kA6wRjuOBmB4uvdKQRV0PLMejbxO0BYsA/s1600/DSC02052.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcs6ZF7x0vNm_JZ2Qa6nade2ImrwLqo3EM1ySsA9b0eSUA6bSdcFQIen5vTegilQKLvB6b2tIW6WY5NVA60Rnh_6363m9EQJgqfK644kA6wRjuOBmB4uvdKQRV0PLMejbxO0BYsA/s400/DSC02052.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5472980483747542290" /></a>To live the full Atlanta experience means to sometime explore the parts of town that are not so like every other city. Many of these parts are just minutes from the comfort zone, like the stretch of older Atlanta where Busy Bee sits. At 11:30, the little cafe is quiet and empty. But half an hour later, the line is out the door.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AjF93tXUjandoL-SjuPQMyE59Z9giJpJKM0LVSmu74S8sVeS8n75j37HvwQyxfrgraqX7FG_HG9xGShf2cb_sWtndzv-Oj0WQ8buIGHhVG196Q1uUh4V3GZVlOX9Dzlx5-7dgg/s1600/DSC02054.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AjF93tXUjandoL-SjuPQMyE59Z9giJpJKM0LVSmu74S8sVeS8n75j37HvwQyxfrgraqX7FG_HG9xGShf2cb_sWtndzv-Oj0WQ8buIGHhVG196Q1uUh4V3GZVlOX9Dzlx5-7dgg/s400/DSC02054.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472980473832432210" /></a>If you don't immediately recognize the main course, it's because it is not something that gets on most menus anymore if it ever did. That's also why my eyes were quickly drawn to it. Not so easy on the eye, the grey pork neck bone blocks took some work, but were immensely satisfying once my fingers were all coated with pork fat and all the crevices had been picked clean. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm90qmzh6Qn35BdXo-Bf7xezA2oa_a-pgJZx8kjdTCpQASv1rIO27-kGfKNG2SopAD5Q8OiUwRkkOU7CbFhbdMyD0juT0TKCgggdHqx_jd6r2WMxAW7qPKMSdAzM66gMQres5Bg/s1600/DSC02055.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcm90qmzh6Qn35BdXo-Bf7xezA2oa_a-pgJZx8kjdTCpQASv1rIO27-kGfKNG2SopAD5Q8OiUwRkkOU7CbFhbdMyD0juT0TKCgggdHqx_jd6r2WMxAW7qPKMSdAzM66gMQres5Bg/s400/DSC02055.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472980469996154578" /></a>Fox Bro still has the best banana pudding, but this is honestly made and everything I expected.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQYhuJdp6SUYxDtQsC4YVnmZS55_OMdJUh1b8hulB2Tn_HRcdwRtyku_4mBTeqy35bzdVznVZBD_b7P-XpcHE_KbdPy0KlCV-xJjI_YgwFthmOSnVT472GQPB1e0Ey2NyI8EFTw/s1600/DSC02056.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQYhuJdp6SUYxDtQsC4YVnmZS55_OMdJUh1b8hulB2Tn_HRcdwRtyku_4mBTeqy35bzdVznVZBD_b7P-XpcHE_KbdPy0KlCV-xJjI_YgwFthmOSnVT472GQPB1e0Ey2NyI8EFTw/s400/DSC02056.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472980467144471122" /></a>The sweet potato pie is the more fluffy and slightly less sweet type. It goes down quite a lot easier than some of the denser ones that tend to accumulate a sheen of oil on top. </div><div><br /></div><div>Definitely come early and watch the place come to life.</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-50799800125354248422010-05-11T05:41:00.004-04:002010-05-11T05:53:32.804-04:00Post #412: Fantastic mother's day brunch - Restaurant: Park 75<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Cv7rTRxlIuMUVEG0YU9PcicsH1TG3fRQnsNImykHTotCLHHGSRrmXjUF-QKywRxheKBcoCwk-dbCbyJvbHJMerOjsPhuM2wZ9fJwYalQrQbDDgVCkyzWSumvLROlfUOhUkMhrA/s1600/DSC02395.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Cv7rTRxlIuMUVEG0YU9PcicsH1TG3fRQnsNImykHTotCLHHGSRrmXjUF-QKywRxheKBcoCwk-dbCbyJvbHJMerOjsPhuM2wZ9fJwYalQrQbDDgVCkyzWSumvLROlfUOhUkMhrA/s400/DSC02395.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469946503696719794" /></a>You can't beat an elaborate hotel brunch when it's done right. And the Four Seasons does it just about perfect for mother's day. The setting was beautiful with lots of hydrangeas adding soft colors to the gilded space. The experienced servers provided superb service and warm smiles all around. Since service charge was included with every bill, there was no need to wait for a specific person.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mWZa-abNUyi86aX1GUh1rMlEux08aUWXsdLsVNXHAModnze6DQgykrHP2VAm_B9kNOq6TUffLJ5YJTOgUfXotuqaMkkcXLT84m74D728Ent_2Y-E0na-aj6_lJTMIsmno3n0lg/s1600/DSC02388.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mWZa-abNUyi86aX1GUh1rMlEux08aUWXsdLsVNXHAModnze6DQgykrHP2VAm_B9kNOq6TUffLJ5YJTOgUfXotuqaMkkcXLT84m74D728Ent_2Y-E0na-aj6_lJTMIsmno3n0lg/s400/DSC02388.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5469946495846052194" /></a>Lots of quality goods were available including ample lobster meat in the soup, large slices of prime ribs, lamb chops, and huge chunks of snow crabs. I ate an entire plate of just crabs as my second course and felt awesome! :)Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-73237931627388667612010-05-08T05:45:00.008-04:002010-05-08T07:20:41.041-04:00Post #411: A long break<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUyZwFckPmFvOp1AWYXlHj9uMc0NDwIg_96lHBuqRmqgNVNU-xbCLIGA5kkbyypcUavSC5VGNWT7ukghyiPaQNF9yZrru8DIxKyDoLFnHvAeDIS62jtiLa20AqOVUuwjjXQ7cUg/s1600/DSC01986.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUyZwFckPmFvOp1AWYXlHj9uMc0NDwIg_96lHBuqRmqgNVNU-xbCLIGA5kkbyypcUavSC5VGNWT7ukghyiPaQNF9yZrru8DIxKyDoLFnHvAeDIS62jtiLa20AqOVUuwjjXQ7cUg/s400/DSC01986.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834631839568674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div style="text-align: left;">A food blog cannot survive when there is no food to write about. I wish that was the reason for my four week long silence. That would have been a good reason. But it wasn't the case. What happened to me was paralysis from too much travel and food. I was simply overwhelmed with photos and couldn't bring myself start.</div><div><br /></div><div>Now jet lagged in my still messy bedroom from unpacking last night's luggage, I decided that a decision to either move forward or stop altogether must be made. Well, you know which ended up being my decision. So here are a sampling of some of the most interesting stuff I ate all over the place. I may or may not go back to write more about food from these cities, but at least I can now move forward. :)</div><div><br /></div><div>Above is an exceptionally soft and fragrant plate of white tuna <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crudo</span> I enjoyed lounging around at the outdoor tables of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bocanova</span> (Jack London Square, Oakland, CA) while watching spring sunlight dancing on the water of the breezy harbor.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeumY_TGwU0WK4CbmB1mWrOQ4eOT2HMaKI2-F_4j-WC-JucraACyBg-ZbXQpQWQJN1S-JPaFIQrfA-h_A3t3buaGw232op7tUzGt2kr9_9X7LKQdcTdejvkgZvnZvFYqUW8R7iQ/s1600/DSC01997.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeumY_TGwU0WK4CbmB1mWrOQ4eOT2HMaKI2-F_4j-WC-JucraACyBg-ZbXQpQWQJN1S-JPaFIQrfA-h_A3t3buaGw232op7tUzGt2kr9_9X7LKQdcTdejvkgZvnZvFYqUW8R7iQ/s400/DSC01997.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468839134786103522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div>Back in San Fran, I ate a quick meal at the Plant Cafe Organic at pier 3, where the gluten free, dairy free, sugar free cheesecake really intrigued. It tasted not at all like a cheesecake, but was very good in its own nutty dense way from pine nuts and pistachio.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDk6Ml0fXPKmd0H_MYatfc7BqrCRsJexV-TIo-DJj07xZsS30nYB1GjR0whIT2tQ8oRRnXtByDGcx3YSX-UHlRppD9sWCx3tbSKVtYz2GnoczlgjOkHCFxnGW2Av7stVEnwJ9Nyw/s1600/DSC02198.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDk6Ml0fXPKmd0H_MYatfc7BqrCRsJexV-TIo-DJj07xZsS30nYB1GjR0whIT2tQ8oRRnXtByDGcx3YSX-UHlRppD9sWCx3tbSKVtYz2GnoczlgjOkHCFxnGW2Av7stVEnwJ9Nyw/s400/DSC02198.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834184190303826" /></a>We had the great luck of enjoying one of the rare clear days in LA. From the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">terrance</span> of the Getty, it was possible to see all the way across LA.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAib0Ed3sONlntcGI16qctEaYbZouX3dPu87RoNJzxdgWWlmhBQhz-ISF5ahhBjw7AojwNklTXjJi5gAgeg-joizmQ_PFiWq4qxO30qP7JSFNhGB3QHscVw3FWh76RHJ4fg8f0A/s400/DSC02190.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468839124092861634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><span class="Apple-style-span" style="color:#000000;"><div>J's cousin and her husband are big fans of the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pico</span> kosher deli in LA. I ordered my pastrami sandwich with a layer of chicken liver pate. The sweetness from the pate cut the salt of the pastrami rather nicely. I do have to say that I prefer the fattier pastrami from <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Katz</span>.</div></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo-7iSekxNJe6t7Ymg3v5_ag7hh3PTtFK87WDvnLXKc9MRpObeIlStBpB8ovzWdR8qKhk4JyIgQr_9p5eXUfMtB4E_r-lxzvuik1Vz_UHonWia-RukDd8r2TG0_N5Sq0JF8Rggg/s1600/DSC02219.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo-7iSekxNJe6t7Ymg3v5_ag7hh3PTtFK87WDvnLXKc9MRpObeIlStBpB8ovzWdR8qKhk4JyIgQr_9p5eXUfMtB4E_r-lxzvuik1Vz_UHonWia-RukDd8r2TG0_N5Sq0JF8Rggg/s400/DSC02219.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834178816601282" /></a>Then I was quickly off to <span class="blsp-spelling-error" id="SPELLING_ERROR_5">nyc</span> for a case. Soon after landing, I found my way to sit at <span class="blsp-spelling-error" id="SPELLING_ERROR_6">momofuku</span> licking <span class="blsp-spelling-error" id="SPELLING_ERROR_7">korean</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">bbq</span> sauce dripped off a hefty Korean <span class="blsp-spelling-error" id="SPELLING_ERROR_9">bbq</span> rib sandwich. Afterwards, I turned the corner to hit up <span class="blsp-spelling-error" id="SPELLING_ERROR_10">momofuku's</span> milk bar for this adorable soft serve called cereal milk. It tasted exactly like its name.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLTDc4k20wNzugMZZGkteqlhnOihkoXiL4IfjyDFRjaEkOkpSMVOkwOzRqqBa5-lmifhO5MxDOz7JxgBXD6k7fcRe6Hp0-1dBERMLiGUSm4v371_WrBTwk8b6QGuBrnJsS9ORXg/s1600/DSC02232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLTDc4k20wNzugMZZGkteqlhnOihkoXiL4IfjyDFRjaEkOkpSMVOkwOzRqqBa5-lmifhO5MxDOz7JxgBXD6k7fcRe6Hp0-1dBERMLiGUSm4v371_WrBTwk8b6QGuBrnJsS9ORXg/s400/DSC02232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834168315734946" /></a>Lots of meet ups with old friends from my Goldman Sachs days before law school included sharing the best burger I can remember having at the beyond popular Minetta Tavern. From the moment we entered at 5:30, the place stayed jam packed. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9NTZvB1K5C85xzvtGP7JdZZVO_BTa_I28v_cC2LV4JWNkiW-AUBUH4et-8Co9scbzbplUatkiHmSYBIxzu7Hk-lKI4EDPTHS_wRPSIAOYPwr4SwBaLkpwGnsrh07tEt_wtnIvQ/s1600/DSC02242.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9NTZvB1K5C85xzvtGP7JdZZVO_BTa_I28v_cC2LV4JWNkiW-AUBUH4et-8Co9scbzbplUatkiHmSYBIxzu7Hk-lKI4EDPTHS_wRPSIAOYPwr4SwBaLkpwGnsrh07tEt_wtnIvQ/s400/DSC02242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468844464258230786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a>One of the greatest advantages of lunching alone is the possibility of scoring a single free seat at an ultra popular restaurant. This was the case at Spotted Pig. Since I had already <span class="blsp-spelling-error" id="SPELLING_ERROR_11">burgered</span> out at Minetta, I skipped the cult burger and went for the other fan favorite, the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">gnudi</span>. What can I say, this was creamy heaven in a bowl. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CbwQq1zIsJQkl0MpFB6nnHr_z14GBByaXkCbU1E7MvDcFXNseRtUn0yFOnF2Da3mPVdiVomQ2DbgYZLsIzxGMzNdKbBtMLyZoqYtXlwbsHrM_KS8ahAfkllrI69SSRXyDHYrfw/s1600/DSC02288.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CbwQq1zIsJQkl0MpFB6nnHr_z14GBByaXkCbU1E7MvDcFXNseRtUn0yFOnF2Da3mPVdiVomQ2DbgYZLsIzxGMzNdKbBtMLyZoqYtXlwbsHrM_KS8ahAfkllrI69SSRXyDHYrfw/s400/DSC02288.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834624100719554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a>Weddings bring us to Singapore many times a year it seems. This time the four seasons dining room served up a head intact suckling piggy as one of Liam & Dawn's nine course banquet. The head pieces were particular sticky and crunchy.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5ZYi9mUpZjlDsYxmO192CVR8Ueidl3Mq84cj_JIipW_wdAbdFN2pbGneNw_oYgn0Pi_DjOumIB9BnNrkOL8pnna7v4-dNm2iT4jWbq1xYIEn9zTFjou7eyFJrzskT48iOyGQLg/s1600/DSC02304.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5ZYi9mUpZjlDsYxmO192CVR8Ueidl3Mq84cj_JIipW_wdAbdFN2pbGneNw_oYgn0Pi_DjOumIB9BnNrkOL8pnna7v4-dNm2iT4jWbq1xYIEn9zTFjou7eyFJrzskT48iOyGQLg/s400/DSC02304.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834161737289058" /></a>J came down with a horrible stomach flu that left all of us exhausted for days. When he finally became well enough to eat, he surprised me with date night at <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Kuriya</span>, the chic establishment atop the roof garden at Orchard Central, one of the new mega shopping centers on Orchard Rd. We were lucky to be in time for the same day fresh uni airlifted from Japan. The bright mustard color flesh glistened like jewels and glided cross the tongue so delicately, it was almost like eating ice cream.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL0LKG4U1OGDaM0Fit7qj_fg5MybUK8GEmLvs3tAzCAP-Jx7Mo0ld49FIlJhb1ZQ1xVln0P7NaHXZsOOELNhfoWa9x7p6DcUGnQOpWUf2ufthDZGhxjHKZwv0K_BSKIXUyrmMtg/s1600/DSC02312.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL0LKG4U1OGDaM0Fit7qj_fg5MybUK8GEmLvs3tAzCAP-Jx7Mo0ld49FIlJhb1ZQ1xVln0P7NaHXZsOOELNhfoWa9x7p6DcUGnQOpWUf2ufthDZGhxjHKZwv0K_BSKIXUyrmMtg/s400/DSC02312.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468849440803220962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a>For J's birthday, we hit up <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Jaan</span> on a gorgeously clear day. Yet again there was something new to look at on the Singapore horizon. The trio of buildings of the new Sands casino held up an impressive roof garden, which I heard will have installed on it some equally impressive restaurants by this summer. Next time.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9qYiuoic5Jpo6mGdmLlo09cYEUXAtx4hsDQiP7SGFBe75hugGcv-T8sfpBjgHYT4yi4B5acLdBOcEMU5W6gvAq3B3iC7UMq4561Vaz27NO4wFq5I_QF_9yJVd0cH3T8TXHb1sQ/s1600/DSC02321.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9qYiuoic5Jpo6mGdmLlo09cYEUXAtx4hsDQiP7SGFBe75hugGcv-T8sfpBjgHYT4yi4B5acLdBOcEMU5W6gvAq3B3iC7UMq4561Vaz27NO4wFq5I_QF_9yJVd0cH3T8TXHb1sQ/s400/DSC02321.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468834147281596210" /></a>The set lunch came with some interesting choices including this seafood <span class="blsp-spelling-error" id="SPELLING_ERROR_15">boudin</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">blanc</span>. Considering the hot and humid weather here, it was a bit too rich in any quantity more than a few spoonful. But those few spoonfuls were very good.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu_mqqcR9R026JKlQ4N-DVSaiR8eqPpbkR2BB1ZGGL0-ZmvpnlAgxym6aV2vvxY8-rnZNsmwiEymbX7f_1ta1nvdUAYCkazbRQK1Ygt1clWgjy7BjuzPXI1IkX7m9lANUwa_X_Q/s1600/DSC02374.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu_mqqcR9R026JKlQ4N-DVSaiR8eqPpbkR2BB1ZGGL0-ZmvpnlAgxym6aV2vvxY8-rnZNsmwiEymbX7f_1ta1nvdUAYCkazbRQK1Ygt1clWgjy7BjuzPXI1IkX7m9lANUwa_X_Q/s400/DSC02374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5468833447340698242" /></a>Yet another birthday lunch took place at Singapore's well known Les <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Amis</span>. I've never had eel soup before and it was quite a nice surprise. Tender eel flesh held on to a great smoky flavor and did not get washed out by the soup base, which was fragrant with fennel.<br /></div><div><br /></div><div>Okay, I am going to stop here before getting too carried away with this first come back post. Hopefully this sort of makes up for the long absence. </div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-67040012054702906982010-04-06T10:43:00.002-04:002010-04-06T10:56:09.784-04:00Post #410: No name, but don't fear - Restaurant: Abaee Noodle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn-CHMLGjgtO7BfyzGj9G9d8EGVxgRw3SeIFFw2d-a4q8dUyeiiiIB5j1JO5-VaxaxxZmGsMuIdd_e43VBCQohO-LwCyPY7c3XXkkWOMslpS5bHs9ALptBWK-_gA46CDnWOcVXA/s1600/DSC02018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn-CHMLGjgtO7BfyzGj9G9d8EGVxgRw3SeIFFw2d-a4q8dUyeiiiIB5j1JO5-VaxaxxZmGsMuIdd_e43VBCQohO-LwCyPY7c3XXkkWOMslpS5bHs9ALptBWK-_gA46CDnWOcVXA/s400/DSC02018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457035587516536882" /></a>There is no <span class="blsp-spelling-error" id="SPELLING_ERROR_0">english</span> name on the outside and the shopping stripe doesn't even directly face the road. But the at the very far end of the stripe is worth the effort of seeking it out.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaSu0JE4Hhg6kDk6otoRV0_WQgR9wRdhsq4wnjyi7lxcZuFLLOzsdiE6GlSELBebdcMSLWf8NnO56rtec87uMcME2GnLVXh2eo09ya4d2Aaqbnv7oZw_gfdte7FrNXLcMKQHvjQ/s1600/DSC02015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaSu0JE4Hhg6kDk6otoRV0_WQgR9wRdhsq4wnjyi7lxcZuFLLOzsdiE6GlSELBebdcMSLWf8NnO56rtec87uMcME2GnLVXh2eo09ya4d2Aaqbnv7oZw_gfdte7FrNXLcMKQHvjQ/s400/DSC02015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457035579271760962" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Abaee</span> specializes in Korean Sausage, really just a nice way of calling a blood flavored sausage. It's not all blood of course. The majority of the stuffing is actually clear noodle, onions, and spices. The blood simple binds, adds color, and imparts a mineral flavor. Try it without thinking things over and you'll probably like it.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy6GJrvDwtYqOcaRR-pLk4zugaKE2n-7MDSld6CvcuUU9TniWhoHq9cA2Vx0hx7KjcioD0HGc5AXIzQLBL2e3i42It6BqAbYpRdTFop0G8Ah9lwFnjHdxQxT_RbVAblWRsawEcg/s1600/DSC02016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy6GJrvDwtYqOcaRR-pLk4zugaKE2n-7MDSld6CvcuUU9TniWhoHq9cA2Vx0hx7KjcioD0HGc5AXIzQLBL2e3i42It6BqAbYpRdTFop0G8Ah9lwFnjHdxQxT_RbVAblWRsawEcg/s400/DSC02016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457035570780485906" /></a>The sausages go into everything from platters (seen above), spicy soups, and stir fries. If you are fearful of the taste, stir fried with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kimchee</span> is most definitely the way to go. Everything from the bright colors and spicy/sweet taste is appealing. Also try the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kimchee</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mandoo</span> here. It's a thin skinned type that is full of stuffing and very well seasoned.</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Abaee</span> Noodle</div><div><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px; color: rgb(51, 51, 51); "><div class="address">2476 Pleasant Hill Rd., Duluth, GA, 30096</div><div class="extra" style="margin-bottom: 6px; ">(770) 817-0906</div></span></div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-35849579109737191482010-03-30T09:31:00.003-04:002010-03-30T09:43:19.061-04:00Post #409: Supper at Lucques (Los Angeles)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqFHQmyFUluONn0w0FejL-UrsuMefuOT2mKle_Ys-MwVYbvUBOit8Myq2KKmhBlpfhhNccbgxZw627ju9O3r5icfgG2LELOvManFPtI6acgAtIUOzKuB67YX-ymOXIhlYxSTEZw/s1600/DSC01340.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqFHQmyFUluONn0w0FejL-UrsuMefuOT2mKle_Ys-MwVYbvUBOit8Myq2KKmhBlpfhhNccbgxZw627ju9O3r5icfgG2LELOvManFPtI6acgAtIUOzKuB67YX-ymOXIhlYxSTEZw/s400/DSC01340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454421440755978866" /></a>It's not Sunday, but the supper is no less delicious on the very adorable back patio.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC_Avduv1jrFUyAZ-ZSHFFktz5ouDoz79BZIHzvbrEAbaQbm_e_UdPW8DHdzKabZAz04tjVkjlia4K_latGnOOs0bw25zaPIwAXMJXn1vtlo0BECFQ7iwZBI95mr3aZhVyKzd_A/s1600/DSC01341.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC_Avduv1jrFUyAZ-ZSHFFktz5ouDoz79BZIHzvbrEAbaQbm_e_UdPW8DHdzKabZAz04tjVkjlia4K_latGnOOs0bw25zaPIwAXMJXn1vtlo0BECFQ7iwZBI95mr3aZhVyKzd_A/s400/DSC01341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454421432836024498" /></a>My lamb.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5655DEn7Mcb8MLFUXtj-OOnqlZG0jaP-j0krbf1_LBURLn3MmtmjPnsTlv-rzkPVIkrmCLi5qy2C2uj9XGteCfAN7N9Uv6alI9bgjotXmFyqrga5QkQmfIcb6_hsohKQtzY0AJQ/s1600/DSC01342.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5655DEn7Mcb8MLFUXtj-OOnqlZG0jaP-j0krbf1_LBURLn3MmtmjPnsTlv-rzkPVIkrmCLi5qy2C2uj9XGteCfAN7N9Uv6alI9bgjotXmFyqrga5QkQmfIcb6_hsohKQtzY0AJQ/s400/DSC01342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5454421428073743570" /></a>His ribs.</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-43537748897260838872010-03-14T11:02:00.004-04:002010-03-14T11:36:42.129-04:00Post #408: This is more like Batali - Restaurant: B&B Ristorante<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CBcfXTLv1-1LWJdrpM2TInrobNLDNZBsfvoXOhRX7t_BFaBb9YiP9PI52rl87RHnDpBC1YWthyphenhyphenm3aHRGFO2mUbpmlSfBrYYCUsiqgAvPeq5RzzLTVgmMeAWhAYgCMN_Htvnedw/s1600-h/DSC01917.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CBcfXTLv1-1LWJdrpM2TInrobNLDNZBsfvoXOhRX7t_BFaBb9YiP9PI52rl87RHnDpBC1YWthyphenhyphenm3aHRGFO2mUbpmlSfBrYYCUsiqgAvPeq5RzzLTVgmMeAWhAYgCMN_Htvnedw/s400/DSC01917.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448506067498472386" /></a>After that mediocre meal at San Marco, I wasn't expecting much from B&B. But the wait was short and the room looked inviting.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_SF1cxL49XTBwxoNYo2_WAWvqSjbjeKDw_OJ8aD1sItMf2VeAfu8mKiLZPG1LdddhIDrbA-b5C2GTd7DeEDOcuArh-NCUakhYYeXD-2o3jV8rfaly-qY9WcbftzufxEr1T8GNg/s1600-h/DSC01918.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_SF1cxL49XTBwxoNYo2_WAWvqSjbjeKDw_OJ8aD1sItMf2VeAfu8mKiLZPG1LdddhIDrbA-b5C2GTd7DeEDOcuArh-NCUakhYYeXD-2o3jV8rfaly-qY9WcbftzufxEr1T8GNg/s400/DSC01918.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448506057482100146" /></a>So I sat, got a glass of wine and relaxed. Then came my amuse of rustic chickpeas on toast. The brown color looked rather unattractive I must say. The taste, however, got me to sit up a little straighter. Perky vinegary and refreshingly green from the olive oil, the peas softened quickly on the tongue, a lovely contrast to the toast.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6yvvLq0_om-yEkAT7X2nQ94CMK767u0cUnZlRbVQhblVkMXivVl-BbIKzcsV0pm5yhvtpc-C7q9-2SfeFNVIsT9KTS7cO7it8S5SRh7qqtusZbZbEzBYR8rBiiEchcGavRD8Cw/s1600-h/DSC01920.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6yvvLq0_om-yEkAT7X2nQ94CMK767u0cUnZlRbVQhblVkMXivVl-BbIKzcsV0pm5yhvtpc-C7q9-2SfeFNVIsT9KTS7cO7it8S5SRh7qqtusZbZbEzBYR8rBiiEchcGavRD8Cw/s400/DSC01920.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448506050374547218" /></a>What followed was one of the best grilled octopus I've ever eaten. Perhaps it had something to do with the fact that before grilling, the octopus enjoyed quite some time in the braising pot. The result is something that is incredibly soft in the meaty middle yet nicely charred towards the ends. The watermelon radish didn't do much for the taste, but it sure was pretty as a garnish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9wAK66d04LVuhkeeFsT5TlykNt8ChlPQs-Ro6JEFVzHJVsf_2gDnoU81IHSv8OCI35FUQT3b2_pOtl1LYYxFLSztvp5WAA3lN4fmaZOXbr2PghNl2Yz1l5vOm34eoL3e8Mik-g/s1600-h/DSC01921.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9wAK66d04LVuhkeeFsT5TlykNt8ChlPQs-Ro6JEFVzHJVsf_2gDnoU81IHSv8OCI35FUQT3b2_pOtl1LYYxFLSztvp5WAA3lN4fmaZOXbr2PghNl2Yz1l5vOm34eoL3e8Mik-g/s400/DSC01921.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448505901697358034" /></a>The beef cheek ravioli were <span class="blsp-spelling-error" id="SPELLING_ERROR_0">of slim</span> constructing out of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">house made</span> pasta and had a nice chew. The beef checking filling was intensely savory, but just a tiny bit too minced for my taste.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjse7El-QDWc2Ij-tOmaysA-qvXTpfBbr7qZaS0L97onbe5GdeaBjML6Xgdt3PTDDopI6hRmpZKho60Db4JB5294Q15sqeUshdpIgDN-qKjdKM-mfW8glHjGpp1iZs_4HFrfouBSA/s1600-h/DSC01922.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjse7El-QDWc2Ij-tOmaysA-qvXTpfBbr7qZaS0L97onbe5GdeaBjML6Xgdt3PTDDopI6hRmpZKho60Db4JB5294Q15sqeUshdpIgDN-qKjdKM-mfW8glHjGpp1iZs_4HFrfouBSA/s400/DSC01922.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5448505896107152770" /></a>I took my server's suggestion and ordered the lemon tart. Then I wondered why all lemon tarts don't come with the crunchy pecan bits on top. So lovely with the sweet tartness.</div><div><br /></div><div><span class="Apple-style-span" style="font-family: Verdana; font-size: 11px; color: rgb(51, 51, 51); "><ul style="margin-top: 0px; margin-right: 10px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-left: 10px; padding-bottom: 10px; text-align: center; "><li style="list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 15px; padding-bottom: 3px; text-align: left; "><strong>B&B <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ristorante</span></strong></li><li style="list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 15px; padding-bottom: 3px; text-align: left; ">The Venetian<br />3355 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Las</span> Vegas Boulevard South<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Las</span> Vegas, Nevada 89109<br />702- 266 -9977</li></ul></span></div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-31293574820216791712010-03-10T08:14:00.003-05:002010-03-10T08:24:18.598-05:00Post #407: Basic nice fries - Restaurant: Thumbs Up Diner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyfpRutSmyAbnPa-BZLlxGt8MuY6YHq3ZoFTOxFvhX6GvAcEBBR4Lh5w0jxlAMToWr8wU8BXvAqg04eA9CkTb5BNQom5cOBwx3dCL5VIkKMfDk1_O0lLVQzw5QEk441Yp1FmQTw/s1600-h/DSC01942.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyfpRutSmyAbnPa-BZLlxGt8MuY6YHq3ZoFTOxFvhX6GvAcEBBR4Lh5w0jxlAMToWr8wU8BXvAqg04eA9CkTb5BNQom5cOBwx3dCL5VIkKMfDk1_O0lLVQzw5QEk441Yp1FmQTw/s400/DSC01942.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446993376095969634" /></a>Before I go back to finish up Vegas, let me share with you a quick but satisfying lunch I had recently at the Thumbs Up Diner in Roswell. Unlike the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Edgewood</span> Ave. location near my condo where there is always a line out the door during the weekend, this place was sufficiently filled, but not full.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kZqFcO0yieeHrvjbqrY_DZeO3HEEF-vOCxKBn-6mlLO9cbfvQpC_tn0L2rjyz8q6cHQF7Q3rirrKJvRHRfz5iba-pwA9CjeELu_Txm0sVdzY-6nTNKIl4O4HHI4x-86Qlz6HGw/s1600-h/DSC01943.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kZqFcO0yieeHrvjbqrY_DZeO3HEEF-vOCxKBn-6mlLO9cbfvQpC_tn0L2rjyz8q6cHQF7Q3rirrKJvRHRfz5iba-pwA9CjeELu_Txm0sVdzY-6nTNKIl4O4HHI4x-86Qlz6HGw/s400/DSC01943.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446993363791552402" /></a>My turkey melt and fries were the kind of no frill classics one hopes to find at a place like this. The fries had a very pleasant light crunch and were devoid of mealy centers that I hate. </div><div><br /></div><div>Thumbs Up Diner</div><div><span class="Apple-style-span" style=" font-style: italic; -webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family:Verdana;"><span class="Apple-style-span" style="font-size: small;">1140 </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-size: small;">Alpharetta</span></span><span class="Apple-style-span" style="font-size: small;"> Street<br />Roswell, Ga 30075<br />(770) 642-8980</span></span></div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-46978090144934820142010-03-06T04:31:00.003-05:002010-03-06T05:03:00.674-05:00Post #406: Not quite Otto - Restaurant: Enoteca San Marco (Las Vegas)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruQnaNRa-ldVguwmVmsPY91E3emP6Qu5N2G_bPKMgTrHUCBa9lZxWXMJcrTBfFsQpK3zwL-n_wj1AQH0ZGV301DjKSXux9JoabHMqe7rKAoEhA19fxKYXQilWYEyKk2Fim3p1Ug/s1600-h/DSC01881.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruQnaNRa-ldVguwmVmsPY91E3emP6Qu5N2G_bPKMgTrHUCBa9lZxWXMJcrTBfFsQpK3zwL-n_wj1AQH0ZGV301DjKSXux9JoabHMqe7rKAoEhA19fxKYXQilWYEyKk2Fim3p1Ug/s400/DSC01881.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445451644105111634" /></a>Mario <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Batali</span> and Joe <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bastianich</span> have quite a little empire going in Vegas. On the casual end, there is <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Enoteca</span> San Marco, where the menu is similar to that of Otto, one of my favorite places for pizza and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gelato</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_4">nyc</span>. So it was with a bit more expectation than I normally harbor for a casual Vegas restaurant that I sat down for an early business dinner.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyKYoAZQeiZ9lzPtDVlmzrVERryzF-jvgJGdrvoEGkYSoZhGctgJA5zkcvGSkljUhHbRfVIs0314yQzlDiMHhvDv111JEPXOrmmTCCwuBMSl5oEEH60O-R6fWlkqWBNN06wyrjg/s1600-h/DSC01884.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyKYoAZQeiZ9lzPtDVlmzrVERryzF-jvgJGdrvoEGkYSoZhGctgJA5zkcvGSkljUhHbRfVIs0314yQzlDiMHhvDv111JEPXOrmmTCCwuBMSl5oEEH60O-R6fWlkqWBNN06wyrjg/s400/DSC01884.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445451637897643074" /></a>A salad started things off strong. Other than the messy appearance, the fresh greens and tangy dressing set off the salty <span class="blsp-spelling-error" id="SPELLING_ERROR_5">prosciutto</span> rather nicely. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYGtuKmZvayLNE7c_JCiOTHqWOMdx2uyQu-bkTCctPIte_hY9kDDEG-NwUr0Lh4RFyJ69-c8zXdNWEBfDdME87iTw5xS1-uRzccBNMntTMPQlZnfePLoq1HIfQa0OUC0lcxwfhw/s1600-h/DSC01885.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYGtuKmZvayLNE7c_JCiOTHqWOMdx2uyQu-bkTCctPIte_hY9kDDEG-NwUr0Lh4RFyJ69-c8zXdNWEBfDdME87iTw5xS1-uRzccBNMntTMPQlZnfePLoq1HIfQa0OUC0lcxwfhw/s400/DSC01885.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5445451629267268002" /></a>The pizza is where things went off course. While this pie's view from top resembles its cousin from Otto (see here), we soon figured out that it definitely didn't come from the same mother. First, the outer crust was dense and hard like one of those <span class="blsp-spelling-error" id="SPELLING_ERROR_6">breadsticks</span> served inside plastic wrapping at second rate Italian joints. Second, the underside was one uniform colored plane with no bubble or char. Other than the fact that the cheese was high quality and the sauce was bright, the pie tasted like it was made of a dough board. Major disappointment.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8tvmfYcrdQEfStIl2EZm4iFhDATR5qf1FaQGa6garlkquAM24wXNMLv5K9iSXgXtClgEMkh0jaGKVsYCVRPmicN78B1Sc4c7hejC25FjV7uFSKPVuWpDdH4SAx_VDrbQus46mA/s1600-h/DSC01886.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8tvmfYcrdQEfStIl2EZm4iFhDATR5qf1FaQGa6garlkquAM24wXNMLv5K9iSXgXtClgEMkh0jaGKVsYCVRPmicN78B1Sc4c7hejC25FjV7uFSKPVuWpDdH4SAx_VDrbQus46mA/s400/DSC01886.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445451624578317778" /></a>The <span class="blsp-spelling-error" id="SPELLING_ERROR_7">gelato</span> saved the day though. I guess frozen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">concoctions </span>travel much better. My olive oil <span class="blsp-spelling-error" id="SPELLING_ERROR_9">gelatio</span> tasted just like I remembered, faintly green, grassy, a little salty, and very creamy.</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Enoteca</span> San Marco</div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small; border-collapse: collapse; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">3355 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Las</span> Vegas Boulevard South (Venetian shops)<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Las</span> Vegas, NV 89109-8941<br />(702) 266-9969</span></div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-57373132599299113192010-03-01T08:24:00.000-05:002010-03-01T08:28:56.760-05:00Post #405: Vegas is for eating - Restaurant: L'Atelier de Joël Robuchon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdzwTeIRNQoznoR-_nIsfgKFYTcQ-cuVCMODRu5owFKstUBAWGsv3P9HJcrsjeD9V2NGxocZGq7C7GKVhmkVUqBKZRHyzMZwrCAL3Lt45hUDSJCCGXCs3_b0sPi142ocMNdGCUg/s1600-h/DSC01896.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdzwTeIRNQoznoR-_nIsfgKFYTcQ-cuVCMODRu5owFKstUBAWGsv3P9HJcrsjeD9V2NGxocZGq7C7GKVhmkVUqBKZRHyzMZwrCAL3Lt45hUDSJCCGXCs3_b0sPi142ocMNdGCUg/s400/DSC01896.JPG" alt="" id="BLOGGER_PHOTO_ID_5442543712828623986" border="0" /></a>I am no gambler. I consider myself too lucky in life to also be good at cards. As such, Vegas for me is about work and food. Assuming no one is interested in hearing about work, let's talk food.<br /><br />The first night after work, I hit up <span class="blsp-spelling-error" id="SPELLING_ERROR_0">L'Atelier</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Joël</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Robuchon</span> solo. Cheerfully red, the chic inside transported one away from the gambling floor right outside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0HxoqwPkw5lD7eMAiF4FWDxengmJ38G1HXAYqWnkIHUh5Tmgg7UhO3JlfOx1fAZACLIINI99Ke4hibkI6ZTaHK4aV44kknD4OqVCmqTk7cOITQX2gCTYfw7N7C7FXc4TAuUMtA/s1600-h/DSC01898.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0HxoqwPkw5lD7eMAiF4FWDxengmJ38G1HXAYqWnkIHUh5Tmgg7UhO3JlfOx1fAZACLIINI99Ke4hibkI6ZTaHK4aV44kknD4OqVCmqTk7cOITQX2gCTYfw7N7C7FXc4TAuUMtA/s400/DSC01898.jpg" alt="" id="BLOGGER_PHOTO_ID_5442543643322057954" border="0" /></a>I spent the next couple of hours facing this view into the open kitchen. Behind the wheat grass and hanging apples, chefs busied quietly assembling salads and broiling fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4fw9RPBiYiylQY0-t6RMsYiNkHTkGorO9Enp69MTeItjAS8WHgbJDRp4WzgJzO-l5kfa6J0F9SXUVTZkVf5Pe_sP9G2lFP3OsnS8n22sA7KeuMABho-4I6HpPbhUbSvhCTaDtw/s1600-h/DSC01899.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4fw9RPBiYiylQY0-t6RMsYiNkHTkGorO9Enp69MTeItjAS8WHgbJDRp4WzgJzO-l5kfa6J0F9SXUVTZkVf5Pe_sP9G2lFP3OsnS8n22sA7KeuMABho-4I6HpPbhUbSvhCTaDtw/s400/DSC01899.JPG" alt="" id="BLOGGER_PHOTO_ID_5442543576375182530" border="0" /></a>That's a lot of bread for one, I thought. I needn't have worried. They were all so excellent, I downed half quickly with the nutty Brittany butter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Z3m-BB10GrpplmTl_sN_kAHIakUCL1H7h84mVd8MvOdO98Kq89Md0-fyLq_ddnM4J3mDMLdhkJneH5rf7odFTzNP51awPF-DANzkNpntIEcWQ2s_6fJShFv_JBuJ8s0lXhM-w/s1600-h/DSC01900.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Z3m-BB10GrpplmTl_sN_kAHIakUCL1H7h84mVd8MvOdO98Kq89Md0-fyLq_ddnM4J3mDMLdhkJneH5rf7odFTzNP51awPF-DANzkNpntIEcWQ2s_6fJShFv_JBuJ8s0lXhM-w/s400/DSC01900.jpg" alt="" id="BLOGGER_PHOTO_ID_5442543516890177762" border="0" /></a>This amuse set the tone for the dinner (rich and decadent) right off the bat. It looks like a shot, but actually is a pretty dense warm <span class="blsp-spelling-error" id="SPELLING_ERROR_4">foie</span> mousse that needed a spoon for scraping the bottom. Faintly sweet and super smooth, this was one heck of a bite.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2SkLilviP_vfwVHOIpcOc5KSaWGt-wtHRvwKX8n2OYwDxjaqujPRJeTxIewz-yLuv-9UfeLrIgGDcqhcMKTEweCIBYSYZ_P2Nrs-jgvqMukZM5ynS8w-cZ7fAbJ9CjAQ4wxkIw/s1600-h/DSC01901.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2SkLilviP_vfwVHOIpcOc5KSaWGt-wtHRvwKX8n2OYwDxjaqujPRJeTxIewz-yLuv-9UfeLrIgGDcqhcMKTEweCIBYSYZ_P2Nrs-jgvqMukZM5ynS8w-cZ7fAbJ9CjAQ4wxkIw/s400/DSC01901.jpg" alt="" id="BLOGGER_PHOTO_ID_5442543454568883746" border="0" /></a>After the rich <span class="blsp-spelling-error" id="SPELLING_ERROR_5">foie</span>, came the rich mussel soup. Despite the smallish bowl, there were about a dozen plump mussels floating underneath the ample cream soup. My favorite things were the crunchy croutons that were crispy and yet <span class="blsp-spelling-error" id="SPELLING_ERROR_6">melty</span>. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8B0HHP6ewgddtN_LJM3sI-fdomVksUMGUe3KMtxc9HVPa0Afos1sBbZQ12gyhO7-Lw7ULSN2n4mOgtCzjqnyvNRAPPq0SYCvhvfzhKKJ5iAMKq5U6nsfrIXi_egiAlBiqRnFQrw/s1600-h/DSC01902.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8B0HHP6ewgddtN_LJM3sI-fdomVksUMGUe3KMtxc9HVPa0Afos1sBbZQ12gyhO7-Lw7ULSN2n4mOgtCzjqnyvNRAPPq0SYCvhvfzhKKJ5iAMKq5U6nsfrIXi_egiAlBiqRnFQrw/s400/DSC01902.JPG" alt="" id="BLOGGER_PHOTO_ID_5442542939224294194" border="0" /></a>This was the best bite of the evening, a supple and sweet piece of fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_7">langoustine</span> flash fried inside a whisper of a rice wrapper. It was the perfect balance of crunch and soft.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB_nSW81qroGK7t6OViVAA9Bkv89g_EXgB22xU9M64ebMFU25hA5W-vejQAdMCAgz5K-aKMq7jltH9V2r86wPhdc_LCaWrUqneugJ_rPquerxF2UA6iY3S86Io9hO771qDw97Ww/s1600-h/DSC01903.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRB_nSW81qroGK7t6OViVAA9Bkv89g_EXgB22xU9M64ebMFU25hA5W-vejQAdMCAgz5K-aKMq7jltH9V2r86wPhdc_LCaWrUqneugJ_rPquerxF2UA6iY3S86Io9hO771qDw97Ww/s400/DSC01903.jpg" alt="" id="BLOGGER_PHOTO_ID_5442542934216179106" border="0" /></a>The main course, a salmon, was the weakest link. It simply wasn't special enough to follow the progression of the meal. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">lattice</span> potato pieces on top were tasty in the way only potato chip products can be.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELLN3WImw-BbQvybwt6zrqlBkYK7QkUcc2DjI4IFLxrvW5r-vLzqRdNNa-_9KOO08aWL0OhD0ls51vPGyggfJ6IsiA2xTaeuaLvsY0rNuSsqiKROxZ4ab8OU9f0eJHaY0E1Vu2w/s1600-h/DSC01905.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELLN3WImw-BbQvybwt6zrqlBkYK7QkUcc2DjI4IFLxrvW5r-vLzqRdNNa-_9KOO08aWL0OhD0ls51vPGyggfJ6IsiA2xTaeuaLvsY0rNuSsqiKROxZ4ab8OU9f0eJHaY0E1Vu2w/s400/DSC01905.JPG" alt="" id="BLOGGER_PHOTO_ID_5442542927450963698" border="0" /></a>Of course dinner isn't complete without the restaurant's famous mashed potato. Despite the countless breathless reviews I've read about the to die for <span class="blsp-spelling-error" id="SPELLING_ERROR_9">butteriness</span> of this dish, I wasn't prepared for the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">saturating</span> amount of butter. Really, it was hard to tell if there were any potato products in there at all. My lips were coated by the buttery fume before they ever touched the stuff. In all honesty, it was all a bit too much... Maybe the few weeks in Asia had taken my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">tolerance</span> for richness down a few notches.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IWfGQQjs2vhxwJUmC4vjHZdZcsZe2zcHiZAaaTED_lt3dhphqIGmK7hyphenhyphenWhZKe9k6dwZLj6kplIe1nVhofX0hTDJGuBaLghvKcihw1Og2F5KfE4GX6KHkmTbUwSLbRdA636eJjw/s1600-h/DSC01906.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IWfGQQjs2vhxwJUmC4vjHZdZcsZe2zcHiZAaaTED_lt3dhphqIGmK7hyphenhyphenWhZKe9k6dwZLj6kplIe1nVhofX0hTDJGuBaLghvKcihw1Og2F5KfE4GX6KHkmTbUwSLbRdA636eJjw/s400/DSC01906.JPG" alt="" id="BLOGGER_PHOTO_ID_5442542923381879778" border="0" /></a>Before dessert, there were cheeses. Once again, the breads were awesome, especially the walnut <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">raisin</span> one with its faintly moist sweetness. It paired particularly well with an aged Comte. It recalled a similar one I had at <span class="blsp-spelling-error" id="SPELLING_ERROR_13">l'Arpege</span> in Paris back in November.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVlb_JiCf-zV2mq1mCVF_U9qbNn_bFJGWg5QuTfjtkBCUG9q74H2SVHFhALGBKjW-wh5dvpEzHp8aASxVI_8BxWVldgGssLSe1-cxI9Y4kkvGyBNHr8EhdsBkixqHK28yLLhyphenhyphenug/s1600-h/DSC01907.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVlb_JiCf-zV2mq1mCVF_U9qbNn_bFJGWg5QuTfjtkBCUG9q74H2SVHFhALGBKjW-wh5dvpEzHp8aASxVI_8BxWVldgGssLSe1-cxI9Y4kkvGyBNHr8EhdsBkixqHK28yLLhyphenhyphenug/s400/DSC01907.JPG" alt="" id="BLOGGER_PHOTO_ID_5442542911200864994" border="0" /></a>When I ordered tarts, I didn't expect this! Every single piece was meticulously made and was as tasty as they were pretty. Best of all was the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">butterscotch</span> one in the middle. Intensely stick and toffee like, it was worth all the effort trying to get it off my teeth. :)Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-60478083901202085662010-02-24T10:04:00.000-05:002010-02-24T10:33:40.930-05:00Highlight #283: When all things fail, there is Bo Yang Tang<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWgLd4Cxniu9AIv9KUxmdrFH6dkwexssBFGvFaRIVz5UNRaDz28gojfLylxaGOKIkxZbKOgoBAe3HOYvlKg6dgk1Q5Qjc9DTHbr6_wkbj7f_K0wOy2wX_2Eh75u-CpZ6084IOcQ/s1600-h/DSC01941.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWgLd4Cxniu9AIv9KUxmdrFH6dkwexssBFGvFaRIVz5UNRaDz28gojfLylxaGOKIkxZbKOgoBAe3HOYvlKg6dgk1Q5Qjc9DTHbr6_wkbj7f_K0wOy2wX_2Eh75u-CpZ6084IOcQ/s400/DSC01941.JPG" alt="" id="BLOGGER_PHOTO_ID_5441192462152034674" border="0" /></a>I am by no means health obsessed, but it is a fact that I NEVER get sick. I can't remember catching a cold in recent years. My mother confirmed that I've actually never had the flu or gotten sick enough to go to the hospital. Even when hubby came back from China and spread a nasty cold to all his employees, from the tall and strong to the fit and lean, I remained just fine.<br /><br />J, however, is not as lucky. Work stress and constant travel bring him down sometimes. During his most recent cold, my homemade chicken soup just didn't quite go far enough. So on the second night of the lingering chill, I took him to eat Bo Yang Tang.<br /><br />Normally, hubby's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">heaty</span> body type makes black goat meat, one of the most extreme on the Chinese heat scale, unsuitable to consume (he breaks out almost immediately upon consumption). But this time his cold had all the signs (cold sweat, lingering <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cough</span>, etc.) of what the Chinese call depleted heat. So for once, he was ready for Bo Yang Tang.<br /><br />Bubbling hot in its stone pot and full of potent ripe green onions, slices of black goat meat, black mustard seeds and spices, the steamy Bo Yang Tang got J sweating within minutes. J particularly enjoyed the plentiful tender goat slices. By the time we left the restaurant, J felt well enough to sing in the car.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TuLNPfwVjotWObr_liQx3wxAHS2zjmzRPWHSsPDtp9JwACL-AIXP25RfdTlD3izcGOidHBhA1BssYRdz9PNjyw6tpXJe_j-pOG7tpsN1XmLtkmNtLscTtkgMiC74FUooo0GD-g/s1600-h/DSC01940.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TuLNPfwVjotWObr_liQx3wxAHS2zjmzRPWHSsPDtp9JwACL-AIXP25RfdTlD3izcGOidHBhA1BssYRdz9PNjyw6tpXJe_j-pOG7tpsN1XmLtkmNtLscTtkgMiC74FUooo0GD-g/s400/DSC01940.JPG" alt="" id="BLOGGER_PHOTO_ID_5441192456746229426" border="0" /></a>I on the other hand needed something a little more mild that night and there was nothing more perfect than <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gingseng</span> chicken, an unseasoned hot pot in which a whole smallish chicken stuffed with rice and jujube is cooked in a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gingseng</span> base. Liking things less salty than normal Korean level, I am very happy to play with the salt on the side. I felt healthy just smelling this.<br /><br />There aren't too many places around Atlanta serving both of these dishes, so we are very happy to have this dependable one to go to despite the longish drive.<br /><br />Bang Ga Nae<br />3312 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Peachtree</span> Industrial Blvd., Suite B<br />Duluth, GA 30096<br />(678) 417-7769Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-79176623142334041332010-02-18T12:12:00.006-05:002010-02-18T12:30:20.566-05:00Highlight #282: Better late than never - Happy Lunar New Year<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmUePmLR9iv1CxZePjKlVxJJ0M_hHC_KIqnpt80qxZMmC63zxlmdO4RxfIhy03h93PmNpkLr9dr94Sp_LYXAWJ6fntpWqh3ef5DEGkoKe0TW5KdZcm_Iix_GKNHj8RNepJ3FbIQ/s1600-h/DSC01948.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmUePmLR9iv1CxZePjKlVxJJ0M_hHC_KIqnpt80qxZMmC63zxlmdO4RxfIhy03h93PmNpkLr9dr94Sp_LYXAWJ6fntpWqh3ef5DEGkoKe0TW5KdZcm_Iix_GKNHj8RNepJ3FbIQ/s400/DSC01948.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5439632987426224850" /></a>Nothing beats home food during Chinese New Year. A little snow in the yard didn't hurt either. As the Chinese saying goes "a good snow shower foretells a bountiful year." Let's hope so.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_EyUXnDK2IpGldhNB0JbbAUmuh9rBpeJJM-le3QOJZi_riD75BYEqcs337ltVG5FZFaaMZLx7s4bBYDz1pXhEvkjGRjrs7ZYDPS6JhyRQ6_NYevUzaMMlPotpm2qaex7fxSLEw/s1600-h/DSC01949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_EyUXnDK2IpGldhNB0JbbAUmuh9rBpeJJM-le3QOJZi_riD75BYEqcs337ltVG5FZFaaMZLx7s4bBYDz1pXhEvkjGRjrs7ZYDPS6JhyRQ6_NYevUzaMMlPotpm2qaex7fxSLEw/s400/DSC01949.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439632979254835138" /></a>Mom cooked so I brought along some champagne and a box of dried persimmons, her favorite. With nothing added, these natural "gummy bears" (coined by my friend Erica) are delightfully sweet, chewy, and healthy.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHrPfqMRZZAWNJdUR8cHhq0AgwGKRByBs-4WSdYEcBgSivY5FZq4059Vw6JZdA1Qru9lr4NkH4UpjfyXYBkB51v5EAEKtpF9IY6gf0HzipJDIXWRXxJs3LNzV03gJ90kGDZ2N1A/s1600-h/DSC01950.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHrPfqMRZZAWNJdUR8cHhq0AgwGKRByBs-4WSdYEcBgSivY5FZq4059Vw6JZdA1Qru9lr4NkH4UpjfyXYBkB51v5EAEKtpF9IY6gf0HzipJDIXWRXxJs3LNzV03gJ90kGDZ2N1A/s400/DSC01950.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439632969315519890" /></a>Mom, who loves to invent new dishes, created her own five spice flavored bean curd in the oven. It had a really lovely nuttiness and deep five spice flavor.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilIj4PRxzeZW9HfDfVnreDjQAHyzOmu0ICO4m6ABpScW4pDtzY0IaSWwPQoi-0PPQ5wsY7rzG3S4fshAsCYPiqm42AMKCEAc-sHWyn6bcuf2PXpIS4sCDPlvE-Meoi4GOggiPxA/s1600-h/DSC01959.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilIj4PRxzeZW9HfDfVnreDjQAHyzOmu0ICO4m6ABpScW4pDtzY0IaSWwPQoi-0PPQ5wsY7rzG3S4fshAsCYPiqm42AMKCEAc-sHWyn6bcuf2PXpIS4sCDPlvE-Meoi4GOggiPxA/s400/DSC01959.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439632965643429106" /></a>My travels continued on New Years day. In between meetings, we caught a break to dine on some extremely <span class="blsp-spelling-error" id="SPELLING_ERROR_0">excellent</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Shan</span> Dong dumplings at the appropriately named <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Shan</span> Dong in the Oakland, Ca Chinatown. The northern <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Shan</span> Dong folks, unlike the perfectionist southerners, prefer their food filling and less manipulated. As such, these dumplings are gigantic and not at all <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">meticulously</span> constructed (in comparison to those made by my guests during my last dumpling party <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYxSv8RSMCNFewccAVbCRqIGqima2Fi-4qIeQgZ4rYCWBs0YdtjKJKoY57iuJGtiegsH2GcviUOjAtHqAjB7uTnDhnxUqOXeZ8YGOVJrUgqXmXAYGm75RMgXQVtXHnAxqBd3lfg/s400/CIMG2346.JPG">here</a> or these at Ding <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Feng</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CiHGxjuRR6OEJrL0Q3vFbLDmkEkNqS4R3LHSM9XvLTcXvxcX_9SspRna4_Py5ckl8vV-OPI3BDIKxANfHI7iv4_e9GEBwM2p0z4PWF5VcGSN9vyQw0_F1EPKCsEM-WnRmzEKYw/s1600-h/CIMG8090.JPG">here</a>.)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8zTUdC4ZqVhVt0LygV3CckBtJt-2TeJEM_YbTJtaXCFn7JYOotWhfTXE3hnjzKmbj7KbGEddDtmRRQm724Z-Rk1W87l0IpuTvnYeEpOPDOrdjl6_s1bHrktpIRuGaLiMHOP8aw/s1600-h/DSC01960.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8zTUdC4ZqVhVt0LygV3CckBtJt-2TeJEM_YbTJtaXCFn7JYOotWhfTXE3hnjzKmbj7KbGEddDtmRRQm724Z-Rk1W87l0IpuTvnYeEpOPDOrdjl6_s1bHrktpIRuGaLiMHOP8aw/s400/DSC01960.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5439632954602744322" /></a>But boy was the pork and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">cabbage</span> filling juicy. Even the thick dough was baby bottom soft and faintly sweet. We couldn't help but stuff our faces! What a way to start the year!</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-6032175633184895252010-02-11T14:58:00.001-05:002010-02-11T15:11:34.689-05:00Highlight #281: Regal Cantonese - Restaurant: Regal Palace (Hong Kong)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR_I2Md53zIZwwRmVkxEjoBBHbrQsJ5H6W_JbflDKh9PlBusI-Ek-fvCDrlcrycU9xW0jbEAJzP0_EfwrV38PRHagBXhgjb_2W5sBMUbNtRDg5XvKSqDdREAbixmumT7Yer9wTA/s1600-h/DSC01685.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR_I2Md53zIZwwRmVkxEjoBBHbrQsJ5H6W_JbflDKh9PlBusI-Ek-fvCDrlcrycU9xW0jbEAJzP0_EfwrV38PRHagBXhgjb_2W5sBMUbNtRDg5XvKSqDdREAbixmumT7Yer9wTA/s400/DSC01685.JPG" alt="" id="BLOGGER_PHOTO_ID_5435315521446485058" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hong</span> Kong is full of five star hotels and I dare say that every one of them has a good if not excellent anchoring restaurant. Being the only place in the region pegged to the US dollar, the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hong</span> Kong's five star hotels are actually quite affordable to dollar wielding folks. <br /><br />Our temp home, the Regal Hotel <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hong</span> Kong, has a Michelin one star, Regal Palace, which specializes in Cantonese food. Before our drive to the airport, we had a last meal here starting the with requisite Cantonese "old fire soup." <br /><br />For the Cantonese, dinner also properly begins with a soup. And by soup, they mean a long and slow cooked clay pot creation started early in the day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi-OMEPvQ_daifX7vdPTHCJ3_Q-hCtXrdKA9-cjkUpZzvpWLJCeC-WfO6Hv7lo6J583jeQA9eTqyKcNWkUcKjRVdYvpWzmtYo1A_26N_EjHHi2c3wojLPTF3QaFbJmjibomSRhg/s1600-h/DSC01686.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi-OMEPvQ_daifX7vdPTHCJ3_Q-hCtXrdKA9-cjkUpZzvpWLJCeC-WfO6Hv7lo6J583jeQA9eTqyKcNWkUcKjRVdYvpWzmtYo1A_26N_EjHHi2c3wojLPTF3QaFbJmjibomSRhg/s400/DSC01686.JPG" alt="" id="BLOGGER_PHOTO_ID_5435315412105374418" border="0" /></a>While the soup is chock full of goodies such as chicken, beef, pork, ribs, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gingseng</span> and other Chinese herbs, the soup is served without these things inside. Rather, the solids are separately presented on a plate (see middle of table), more for viewing (so you know what went into the soup), than for eating. It is believed that all the goodness had already seeped into the liquid, which is very mildly seasoned and drank for health and awakening of appetite. When herbs are used, it is especially important to choose the type of "old fire soup" suitable for ones particular temperament. So not only making of the soup is an art, the same goes for the choosing and drinking of the soup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY68p4C5kCKRBxtLcBftnCXFfW5SvjUWKktGsxTAlzzIOBTbZIdJqBfC_vVhGjTdrdQI_yUNSmBN9Sp8pv0XUhyphenhyphen4rTaKMPLak3NtxXUBC8h3G9_CynAJIbq5fs9FUWd8vMmIvuA/s1600-h/DSC01687.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY68p4C5kCKRBxtLcBftnCXFfW5SvjUWKktGsxTAlzzIOBTbZIdJqBfC_vVhGjTdrdQI_yUNSmBN9Sp8pv0XUhyphenhyphen4rTaKMPLak3NtxXUBC8h3G9_CynAJIbq5fs9FUWd8vMmIvuA/s400/DSC01687.JPG" alt="" id="BLOGGER_PHOTO_ID_5435315402203624882" border="0" /></a>After our chicken and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">gingseng</span> soup, we moved on to the tasty matters. I ordered some classic dishes to send off our friend. That included a juicy plate of roast pork, which our friend claimed to be the best he ever had, a plate of cold braised beef brisket, and a palate purifying fish and mushroom stew.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTd3T8EWU9_8GS50nqfVEjRBr693SnGfXutriYCbB0vjX-W8OXesWC8Jg6k9T3krWAkDNP31kG5C70VTJuzDww2DoiOTlIMDP812j12Uytw7Q93338y8s0_vkxlqGxpFRnJdV_Q/s1600-h/DSC01688.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTd3T8EWU9_8GS50nqfVEjRBr693SnGfXutriYCbB0vjX-W8OXesWC8Jg6k9T3krWAkDNP31kG5C70VTJuzDww2DoiOTlIMDP812j12Uytw7Q93338y8s0_vkxlqGxpFRnJdV_Q/s400/DSC01688.JPG" alt="" id="BLOGGER_PHOTO_ID_5435315399573999138" border="0" /></a>One restaurant speciality that took us by surprise was this fried white fish in a slightly tangy sauce. The coating was so light, it was virtually grease less. Rather than flaky, the fish inside was as moist as tender tofu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LHnJlBqur0SgC5kPWxTWU2JbQC-Wu7-hHDCrXvOHRA4CAGzTjojhyphenhyphenJjiMbL8ia2Ti1d7bc3tNYcxqmkN_-rZCflpJOoMyXFusMEHO2ak8MqY57wvi4vVM0QcmWXe2n3nfPnMTg/s1600-h/DSC01689.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LHnJlBqur0SgC5kPWxTWU2JbQC-Wu7-hHDCrXvOHRA4CAGzTjojhyphenhyphenJjiMbL8ia2Ti1d7bc3tNYcxqmkN_-rZCflpJOoMyXFusMEHO2ak8MqY57wvi4vVM0QcmWXe2n3nfPnMTg/s400/DSC01689.JPG" alt="" id="BLOGGER_PHOTO_ID_5435315388628481666" border="0" /></a>Before I could stop her, our server cut up this whole piece of soy braised pork. To give us a visual of how tender the meat is, she did this not with a knife, but with the edge of a small plate. See how neat the cut edges are? This was one piece of tender meat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3plxoRx4aZ9iqrlKuhdliZFCldpxEyjTfpSgSEV9BAt6fu1MO4qCC1TUvPCCWjLDZwr_1B4u7xBTm2UzhIhS_Mo1dEnFnvuPXEngMSiM7_RkMUXC6KiX7BcDgPVkI5bDBFfjxNQ/s1600-h/DSC01690.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3plxoRx4aZ9iqrlKuhdliZFCldpxEyjTfpSgSEV9BAt6fu1MO4qCC1TUvPCCWjLDZwr_1B4u7xBTm2UzhIhS_Mo1dEnFnvuPXEngMSiM7_RkMUXC6KiX7BcDgPVkI5bDBFfjxNQ/s400/DSC01690.JPG" alt="" id="BLOGGER_PHOTO_ID_5435315378498601890" border="0" /></a>While the egg tarts may attract your attention here, what I really want to talk about is the "ginger juice collision milk" in the foreground. The unique name is a literal description of this dessert in the making. Fresh ginger is roughly stumped in a mortar to produce a small amount a juice for the bottom of the bowl. Milk is then slow boiled with some sugar to just shy of boiling. The control of temperature is super important here as it determines whether and how well the milk will congeal. Slightly cooled (again temp important), the milk is fast poured into the bowl with a flourish, causing the collision with the ginger juice. How the collision happens is apparently also important to ensure consistency of the final product. Once poured, the bowl is not touch to disturbed the cooling. The cooled bowl is then chilled until service. It is said that the proper texture is achieved for this dessert if a porcelain soup spoon placed on top will not break the surface. It's one of my very favorite things to eat for both the creamy texture and the unexpected hint of heat from the ginger juice. This one was texturally very good, but a little muted in terms of the ginger.Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-86401228976695918112010-02-06T20:54:00.003-05:002010-02-08T11:24:57.157-05:00Highlight #280: Early last century meets early this century - Restaurnt: Fu 1088<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5k-sVN8ySlJZWXyrsbwIKJKh5mRAYbJLjuOqRp0tzhtPgaD717bUzXKALWGXW1g7rd4NmSMwGW8pzQQWWb4OQAcq-nN9r5EKOSiw2iHZl_3T5JbKIC9nqi3WyohJh2a12igvpnA/s1600-h/DSC01636.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5k-sVN8ySlJZWXyrsbwIKJKh5mRAYbJLjuOqRp0tzhtPgaD717bUzXKALWGXW1g7rd4NmSMwGW8pzQQWWb4OQAcq-nN9r5EKOSiw2iHZl_3T5JbKIC9nqi3WyohJh2a12igvpnA/s400/DSC01636.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314938143138818" border="0" /></a>If this looks like <span class="blsp-spelling-error" id="SPELLING_ERROR_0">someone's</span> home, well it was. Specifically, it was the Shanghai home of 李鸿章's (one of the most influential government figure during the time of the last emperor. He was in charge of international affairs) youngest son. There are three billionaires among Li's descendants. I am not sure if this youngest son is one of them, but I know for sure that he is wealthy.<br /><br />This Shanghai home is now transformed into a restaurant named after its auspicious address (1088). The <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Fu</span> in front of the number refers to happiness and prosperity. Prosperous, the restaurant certainly is, although it is difficult to tell from the street (there is no main dining room and the entrance is very private with only a few black uniformed valet drivers.) But all of its private rooms, renovated from the former mansion's bedrooms and sitting rooms, are always booked during meal hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4qLH64Z45yUEGSx0IyUirEXub7qXD5LNuzRTjH0RcRdbAsYsMyaPXpg1sko3ulrObe8KID_99VAqo3bDHDH3Ig8DLXDK-OAfoa1jMf9Kr6tKg45I6p7NrgZp87Fbk3-rFrj4tQ/s1600-h/DSC01637.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4qLH64Z45yUEGSx0IyUirEXub7qXD5LNuzRTjH0RcRdbAsYsMyaPXpg1sko3ulrObe8KID_99VAqo3bDHDH3Ig8DLXDK-OAfoa1jMf9Kr6tKg45I6p7NrgZp87Fbk3-rFrj4tQ/s400/DSC01637.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314930786422930" border="0" /></a>The menu is a study in refined dining rooted in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Shanghainese</span> cuisine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkO4Jvdpc8zu8go7P5Zy0UQC_HYp0O_woXbSiERovq6LEyTtJzQJO17FtPyZAr2X9_3PBY9m3WgH-1Y5a_qQif194wuVNGxEAwt0CNWtr1ybhTxBvbXRIOXbgTTPPzK7N1ZQYSYw/s1600-h/DSC01638.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkO4Jvdpc8zu8go7P5Zy0UQC_HYp0O_woXbSiERovq6LEyTtJzQJO17FtPyZAr2X9_3PBY9m3WgH-1Y5a_qQif194wuVNGxEAwt0CNWtr1ybhTxBvbXRIOXbgTTPPzK7N1ZQYSYw/s400/DSC01638.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314925924545554" border="0" /></a>Even the street fare dishes, such as this drunken chicken, is dressed up here with a fine shaving of soy and yellow wine flavored ice. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxTrxfx3pBCijNG9qjAgtJxgaYtgcpc8yW3WXHTRCjiS3VPVNw17l3ynS1DIwgZuBV6a9tG8DAMqGIGS00C-j1qPH80LiLwRxSGfaraj6FxZkoR84hh9PYQFNcwtQYWBG8WBUOg/s1600-h/DSC01639.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxTrxfx3pBCijNG9qjAgtJxgaYtgcpc8yW3WXHTRCjiS3VPVNw17l3ynS1DIwgZuBV6a9tG8DAMqGIGS00C-j1qPH80LiLwRxSGfaraj6FxZkoR84hh9PYQFNcwtQYWBG8WBUOg/s400/DSC01639.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314917054558770" border="0" /></a>The vegetarian goose received major praise from my father-in-law. Indeed, the crispy soy skin nicely approximate the crackling of the real thing and the savory filling held massive flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnN5v0TaRUGDY8kpS6rfPKd-ePhdDbNb8kN3JK9BRu-DK-S78FoGZQXuSQKhC5IY9EY8jG8NHMr0Es1fpc33Z-qIXShz4nLcqtZIwU1fZvL5feqNVtdEOK9FsOPg9BKy_Fm6Fr7g/s1600-h/DSC01641.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnN5v0TaRUGDY8kpS6rfPKd-ePhdDbNb8kN3JK9BRu-DK-S78FoGZQXuSQKhC5IY9EY8jG8NHMr0Es1fpc33Z-qIXShz4nLcqtZIwU1fZvL5feqNVtdEOK9FsOPg9BKy_Fm6Fr7g/s400/DSC01641.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314911338233586" border="0" /></a>This simple shrimp dish was all about texture. Each little shrimp was bouncy and slippery. I enjoyed popping them one at a time with just a few drops of the light vinegar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRS6s-tZ7yaF-jILyNYesu61DexMSYdl25erRP0QaC6D7jqc8ptb2n3ObOB0mqtRi75ZLTCLEvKmj5SlcxZsR4UzwXknOXjuFsOlmVrGVv8HNrzV64dOBxfh2AbtsPhHH1vEt1w/s1600-h/DSC01642.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRS6s-tZ7yaF-jILyNYesu61DexMSYdl25erRP0QaC6D7jqc8ptb2n3ObOB0mqtRi75ZLTCLEvKmj5SlcxZsR4UzwXknOXjuFsOlmVrGVv8HNrzV64dOBxfh2AbtsPhHH1vEt1w/s400/DSC01642.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314523938171090" border="0" /></a>The hairy crab cream was served here out of the shell. It definitely saved one from all the digging and judging by the amount of roe, lot of crab died for this cause. A bit of western influence took form in the toasted soldiers on the side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcqEKqzKxQy68cCgeYDHhJTO2ohsLQpmZ7KXYu9Z7TNtXUuScPtc-YkbLRVL9X82gdXAkKaGCjJ6chfJVtX-nUXRvLwOxQw5fmCwOFMDjBH0xx9UP_49qeO42oNRtGbMBzs8zVw/s1600-h/DSC01643.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcqEKqzKxQy68cCgeYDHhJTO2ohsLQpmZ7KXYu9Z7TNtXUuScPtc-YkbLRVL9X82gdXAkKaGCjJ6chfJVtX-nUXRvLwOxQw5fmCwOFMDjBH0xx9UP_49qeO42oNRtGbMBzs8zVw/s400/DSC01643.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314522590776722" border="0" /></a>This is hands down the most refined way to serve the humble red cooked pork I've ever seen. Each glistening piece was equal part lean, fat, and skin. The ones who like to pick off the lean should just skip this excellent dish, because eating anything less than the whole is an insult to the heritage, the chef, and the establishment.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDoNlej-jBuCS5q6dC1IY5CxhqNPjRfpceTGVGgxFhb54yeCFvQQcGD_bdLuQtaTpMXt6k2lToPYcelMSucHKG7mSj5ZJQ9sLQ0znkO7DgtU5or-Fbcx8Or9Rd-fOMapSUuEiKw/s1600-h/DSC01644.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDoNlej-jBuCS5q6dC1IY5CxhqNPjRfpceTGVGgxFhb54yeCFvQQcGD_bdLuQtaTpMXt6k2lToPYcelMSucHKG7mSj5ZJQ9sLQ0znkO7DgtU5or-Fbcx8Or9Rd-fOMapSUuEiKw/s400/DSC01644.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314508827373378" border="0" /></a>The baked cod is very much a Chinese interpretation of the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">miso</span> cod. I enjoyed it, but no more than the Japanese version.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxP54Yq0l2dDwhKdv6ELY5nJLujtSzPDjyZh_QpKbAoxGRezZRPQyns6ftX5D8_2DQoCF6hs1KCmqvtDgmqhPn8QQcyqnq-8ae0G8rtRmK9V4id1Aj7WzeDPyCr62G3loxE2D2Fg/s1600-h/DSC01646.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxP54Yq0l2dDwhKdv6ELY5nJLujtSzPDjyZh_QpKbAoxGRezZRPQyns6ftX5D8_2DQoCF6hs1KCmqvtDgmqhPn8QQcyqnq-8ae0G8rtRmK9V4id1Aj7WzeDPyCr62G3loxE2D2Fg/s400/DSC01646.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314502914977042" border="0" /></a>The fish soup noodle, on the other hand, was magnificent. Judging by the milkiness of the soup, you might think that some sort of cream product was involved in its making. Nope. It's all from the fish. I've learned the trick from quite a few failed attempt to make a similar fish soup at home. The key is to sear the whole fish at the right temperature with its skin on, then adding water directly to the pan. Just a few minutes of simmering releases the milky liquid from the fish. If the fish was boiled without searing, you'd end up with a clear fishy soup even after hours of boiling. This one is not just creamy and sticky, it's also intensely <span class="blsp-spelling-error" id="SPELLING_ERROR_4">umami</span>, almost like a curry. The hand pulled noodles soaked up the soup nicely.<br /><br />We also had a number of very fresh veggie dishes, but they were as special to show.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIS7T87Qk5o6tKVQ8w2KVMZc7AZbD3qa-qaiTHCji0j-BOPeQNee3qtzCG0-Gt3NWm1Phg5ucs1Zbnuwkq96UJkXY0D0LUz9UywBy_XfdZXr2eSvFpq5rFDHPPvgDEYhDtyKbjA/s1600-h/DSC01647.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIS7T87Qk5o6tKVQ8w2KVMZc7AZbD3qa-qaiTHCji0j-BOPeQNee3qtzCG0-Gt3NWm1Phg5ucs1Zbnuwkq96UJkXY0D0LUz9UywBy_XfdZXr2eSvFpq5rFDHPPvgDEYhDtyKbjA/s400/DSC01647.JPG" alt="" id="BLOGGER_PHOTO_ID_5435314497101183970" border="0" /></a>The meal ended with a passion fruit ice cream that melted into a layer of black sesame paste. Quite nice and refreshing.Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-23963255095551281012010-01-29T07:19:00.006-05:002010-01-30T16:51:00.410-05:00Highlight #279: Michelin is only for Gwailos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4fMITBA9swIs1ChdaqjqbEIp2PSdBYJ7_zAA9Rvx198nSEad8qCtc5kxfp9nO0cO81dEL_yPniV1wnVJb3mUzDqPAmBI1liNhPVxjnQ73ucaS2nIka6nzccHhyphenhyphen_zqVx-CnJYgA/s1600-h/DSC01670.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4fMITBA9swIs1ChdaqjqbEIp2PSdBYJ7_zAA9Rvx198nSEad8qCtc5kxfp9nO0cO81dEL_yPniV1wnVJb3mUzDqPAmBI1liNhPVxjnQ73ucaS2nIka6nzccHhyphenhyphen_zqVx-CnJYgA/s400/DSC01670.jpg" alt="" id="BLOGGER_PHOTO_ID_5432136033071772370" border="0" /></a>Michelin came to Hong Kong and Macau in 2010. The welcome was not warm, not from the Chinese anyway. Call it superiority complex acting up or whatever, but no Chinese honestly believes that Gwailos (Catonese slang for foreigners) really know anything about the depth of Chinese cuisine, especially when all the regional nuances are concerned. The Hong Kong authoritative magazine on fine living actually included a letter from the editor-in-chief titled "Don't believe Michelin."<br /><br />Resentful feelings aside, Michelin did give my favorite soup bun venue, Din Tai Feng's HK flagship, a one star, which in my eyes was quite on point (the food is spectacular, but the setting is shy of the three star golden standard.) The remaining star distributions on the two islands, however, do raise many question marks.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_pC1bl7Kr3I4lSY6oSWIJhrtLLzqPP4PQYOxJVPJH3YsMB2fnn1eE6bLrpOU1lG8D-ejZCAhFtdc-FrQ6O1PmxZFIlsOm6gZEP-9-NWVV7a-UVV2xPToKYxr9edYX1EW9dIbJQ/s1600-h/DSC01676.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fOkolwI_ONaNdXEiGsb3V0Y9D_rlvvv0Zw5J0SjLLi2SU95y8yA1DQM3TutsnTIve7D2GwNrvtjxZsEstC0IsWuVsz9bUO_JnrB3QaBViP45dH-MsGeEPt8BGSe5WSn5HzRD5Q/s1600-h/DSC01671.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fOkolwI_ONaNdXEiGsb3V0Y9D_rlvvv0Zw5J0SjLLi2SU95y8yA1DQM3TutsnTIve7D2GwNrvtjxZsEstC0IsWuVsz9bUO_JnrB3QaBViP45dH-MsGeEPt8BGSe5WSn5HzRD5Q/s400/DSC01671.JPG" alt="" id="BLOGGER_PHOTO_ID_5432135813555093282" border="0" /></a>At Din Tai Feng, a meal should start and end with buns. We like to start with a steamer of crab and pork soup buns. Unlike the true Shanghainese version, DTF's take has thin and stretchy rather than thick (in comparison) and fluffy skin. The soup is ultra rich and intensified with crab roe.<span style="text-decoration: underline;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8PdakpxpS1NmKhY8Tors7LhTjY9ED29082yHoCnPkiMXS_116FghX2GVmoIMNhT41EaJZXZYP3B1DpPr2wEAe0I-YfvRULhJweL9w3Ma8kwOdAwsWkcM7cZdSVmNggQrwFsMOQ/s1600-h/DSC01672.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8PdakpxpS1NmKhY8Tors7LhTjY9ED29082yHoCnPkiMXS_116FghX2GVmoIMNhT41EaJZXZYP3B1DpPr2wEAe0I-YfvRULhJweL9w3Ma8kwOdAwsWkcM7cZdSVmNggQrwFsMOQ/s400/DSC01672.JPG" alt="" id="BLOGGER_PHOTO_ID_5432135802305822450" border="0" /></a>Beyond the standard soup buns, almost everything that comes in a steamer is good here. These shrimp xiao mai are also soup filled and are quite what the Chinese call bouncy, meaning toothsome with some resistance, a good quality indicator for fresh shrimp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_pC1bl7Kr3I4lSY6oSWIJhrtLLzqPP4PQYOxJVPJH3YsMB2fnn1eE6bLrpOU1lG8D-ejZCAhFtdc-FrQ6O1PmxZFIlsOm6gZEP-9-NWVV7a-UVV2xPToKYxr9edYX1EW9dIbJQ/s1600-h/DSC01676.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_pC1bl7Kr3I4lSY6oSWIJhrtLLzqPP4PQYOxJVPJH3YsMB2fnn1eE6bLrpOU1lG8D-ejZCAhFtdc-FrQ6O1PmxZFIlsOm6gZEP-9-NWVV7a-UVV2xPToKYxr9edYX1EW9dIbJQ/s400/DSC01676.JPG" alt="" id="BLOGGER_PHOTO_ID_5432136023420452866" border="0" /></a>The veggie dumplings have more than thirty handmade folds each. It's trance inducing to watch the helpers in the kitchen make these at break neck speed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3knCSSuOBwkFA-cOPB_NsNnXgTTfm-EV7Q6DC0WFD4EfV6wljo7Zk95ZbLsL-uH08UtoXRCwZaojowP4oH_jze6gsAhoQ4760BgPLZwTTrUFIRDIWmOOXaSyeHpgGn7YS8_rTgA/s1600-h/DSC01677.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3knCSSuOBwkFA-cOPB_NsNnXgTTfm-EV7Q6DC0WFD4EfV6wljo7Zk95ZbLsL-uH08UtoXRCwZaojowP4oH_jze6gsAhoQ4760BgPLZwTTrUFIRDIWmOOXaSyeHpgGn7YS8_rTgA/s400/DSC01677.JPG" alt="" id="BLOGGER_PHOTO_ID_5432135800999563378" border="0" /></a>We like to progress to hand pulled noodles. Here are two very different noodle dishes made from the same batch of noodles. First up is this clear brisket noodle soup. If you are used to seeing briskets in heavy sauces, this is a revelation. The very plain looking brisket is immensely beefy and fall apart tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnovyv5Sygre13qQtAdjJKOBaD-bs18Xddg02zSQIM7vf4caSheUze5def8pVI_EKwqadc_L5NYc8bHFYh3mgySal32YD0RtGSvo5GHQYMqyKUqk5psJv2Ov52TqP1WFztpWPtg/s1600-h/DSC01678.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnovyv5Sygre13qQtAdjJKOBaD-bs18Xddg02zSQIM7vf4caSheUze5def8pVI_EKwqadc_L5NYc8bHFYh3mgySal32YD0RtGSvo5GHQYMqyKUqk5psJv2Ov52TqP1WFztpWPtg/s400/DSC01678.JPG" alt="" id="BLOGGER_PHOTO_ID_5432135789428375874" border="0" /></a>This Taiwanese Dan Dan noodle is a twist on the original from my native Sichuan. I am no purist, so I like this much peanutier and much less spicy version. When mixed, the peanut dust on top evenly coats each strand of noodle and form a peanut butter like paste with the spicy sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzud8Cpd2nafOndt14r_9piZMyQMbtvD6wSgmCrudwmXykfI4Qfrjb5UFV8o8Z7RTFmbnPg6BKHG_ncpmbfQ7f3zgL8Ajj-qbceedk2Trh8Y_kXoe57LhiJ7LS8OROsxAXhjXew/s1600-h/DSC01679.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzud8Cpd2nafOndt14r_9piZMyQMbtvD6wSgmCrudwmXykfI4Qfrjb5UFV8o8Z7RTFmbnPg6BKHG_ncpmbfQ7f3zgL8Ajj-qbceedk2Trh8Y_kXoe57LhiJ7LS8OROsxAXhjXew/s400/DSC01679.JPG" alt="" id="BLOGGER_PHOTO_ID_5432135781387997554" border="0" /></a>Naturally dessert also comes in a steamer. Aren't these red bean peach buns just over the hill adorable? I love giving each fluffy one a nice squeeze to burst the skin before biting into the warm and melty middle.Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-27101091131009850842010-01-23T21:06:00.000-05:002010-01-23T21:50:11.467-05:00Highlight #278: What we call Snow Frog<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6bt1cHuhXpRJ0lmpfSqn0DVy8pvDbz3rFnJeKi0dYcpS2UDugCAVM-k8wTdKWzh4b3dS2krVnOmiMtiY-bnDRRC7q1CLp04tV6xC3ssBLSaOwuqu5svU6TwiafaxXrxqxnjwlA/s1600-h/DSC01620.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6bt1cHuhXpRJ0lmpfSqn0DVy8pvDbz3rFnJeKi0dYcpS2UDugCAVM-k8wTdKWzh4b3dS2krVnOmiMtiY-bnDRRC7q1CLp04tV6xC3ssBLSaOwuqu5svU6TwiafaxXrxqxnjwlA/s400/DSC01620.JPG" alt="" id="BLOGGER_PHOTO_ID_5429179393522192162" border="0" /></a>We Chinese have a deep rooted belief in food for healing. The line between medicine and cuisine is blur. Even at banquets, a good host is always aware of his/her guests' conditions and orders the dishes accordingly. For example, at one business lunch near Shanghai, our hostess thoughtfully ordered up a very pretty rock sugar <span class="blsp-spelling-error" id="SPELLING_ERROR_0">hasma</span> soup steamed inside papaya for all the ladies. This dish is known to be particular good for the skin as <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hasma</span> (snow frog's fallopian tubes) is harvested during the snow frog's 100 day hibernation under the snow and is full of beneficial hormones for energizing cell regeneration. The papaya further includes loads of helpful enzymes to help the digestive system absorb all the nutrients.<br /><br />It may sound nasty to some, but the taste is really very pleasant, especially when served with honey and coconut milk. The <span class="blsp-spelling-error" id="SPELLING_ERROR_2">hasma</span> has a slight chew like the tapioca balls at the bottom of a cup of bubble tea.Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-26454773995081540962010-01-21T08:09:00.002-05:002010-01-21T08:17:15.548-05:00Highlight #277: Lots of food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocJg4_GV1U-0KFan_aSwBCT4r3oK9EfS6E9jE3vBWT8ggE_okElJTj0c4da1GvwKx8POGfbHLyTYcMx38obGlkQ-kZ_fnO9YgHTQTrOxxGv7WED9d1Wfe7wRjTo_08tqA3lasag/s1600-h/DSC01650.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocJg4_GV1U-0KFan_aSwBCT4r3oK9EfS6E9jE3vBWT8ggE_okElJTj0c4da1GvwKx8POGfbHLyTYcMx38obGlkQ-kZ_fnO9YgHTQTrOxxGv7WED9d1Wfe7wRjTo_08tqA3lasag/s400/DSC01650.JPG" alt="" id="BLOGGER_PHOTO_ID_5429180377284549554" border="0" /></a>It's very slow to upload photos here in Singapore, so I'll save the majority of the photos from China, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hong</span> Kong, and Singapore for when I get back next week. In short, I've been eating lots and lots of the above. :)Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-60022749456052836232010-01-16T22:40:00.000-05:002010-01-17T21:42:22.458-05:00Highlight #276: Miller Union<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nQzPNPxh0UbtZxVreYRJUQoRPfRv-uVbg2uZXUEjy9SQVBaRXT2ElVKHaRwkB7wdH-Ic0jOYe3_rhsw6bnM9mBqy_Tt0l15xVeAfAgHX0w6WFKqQdzVQO8L5UCw_qyTjelTTiQ/s1600-h/DSC01495.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nQzPNPxh0UbtZxVreYRJUQoRPfRv-uVbg2uZXUEjy9SQVBaRXT2ElVKHaRwkB7wdH-Ic0jOYe3_rhsw6bnM9mBqy_Tt0l15xVeAfAgHX0w6WFKqQdzVQO8L5UCw_qyTjelTTiQ/s400/DSC01495.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423336619470613394" /></a>Writing this post from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hong</span> Kong makes me miss <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Atl</span> immensely. Not that I don't eat well here. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hong</span> Kong is for sure a foodie mecca. But living in Asia always requires more work. There is no going anywhere without navigating the people, the noise, the traffic... Anyway, you'll get to see some of that when I hit Singapore and finally upload the photos.<div><br /></div><div>Miller Union was easy. Warm, cozy, and comfortable. Even the dishes carry on the feeling.</div><div><br /></div><div>Poached egg in celery cream was a genius take on rich and creamy texture. Other than the slight lack of salt, we were all in love with it.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCD-xTC21MQZMhC1CO6o9QIHKDcRvC1ump-IJaUMQ_5pp0ek8ip1TRjrG-nRIly0-mmAxmKj4qWck1y8w9RoCPLrIMkqRKM_m_tgN2zOLDuwhhub5UuiO-Aqij2cIOpPx_amhiOg/s1600-h/DSC01496.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCD-xTC21MQZMhC1CO6o9QIHKDcRvC1ump-IJaUMQ_5pp0ek8ip1TRjrG-nRIly0-mmAxmKj4qWck1y8w9RoCPLrIMkqRKM_m_tgN2zOLDuwhhub5UuiO-Aqij2cIOpPx_amhiOg/s400/DSC01496.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423336609868216082" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Foie</span> with apple jelly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">succeeded</span> on all fronts. In particular, the sweet/tart jelly perked up the taste buds. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMt-7xVF2MKvzd74Sj0O2Fw9hct0v8c-tQldqEaVRNEMX_jgde7u5gUlPAy5hsmOVgEDEsEISUTLE-uCDRNTDNaAB2WHIXHq-DM-UEwv5oAUo1p3VGfXitw3YocznfoaiihanrA/s1600-h/DSC01503.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMt-7xVF2MKvzd74Sj0O2Fw9hct0v8c-tQldqEaVRNEMX_jgde7u5gUlPAy5hsmOVgEDEsEISUTLE-uCDRNTDNaAB2WHIXHq-DM-UEwv5oAUo1p3VGfXitw3YocznfoaiihanrA/s400/DSC01503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423336605937410770" /></a>My rabbit dish, despite not being <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">recognizable</span> as bunny, was well seasoned.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzEYBNVxjm2yVT_Yw3LDA1T2OYYggEJRHMD7X0aTJasc5gSUCCZfnTyDCDDKF-c7U6cOsOjIAxjgrzXqFcFdoddIWl07Z1lzHKFJdX5pAtsyxj-NJ4QtCyMyfgnGTys9_jTQLTQ/s1600-h/DSC01504.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzEYBNVxjm2yVT_Yw3LDA1T2OYYggEJRHMD7X0aTJasc5gSUCCZfnTyDCDDKF-c7U6cOsOjIAxjgrzXqFcFdoddIWl07Z1lzHKFJdX5pAtsyxj-NJ4QtCyMyfgnGTys9_jTQLTQ/s400/DSC01504.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423336600930322162" /></a>The herbal ice cream flavors of thyme, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">rosemary</span>, and sage were assertive and lingering. The chocolate torte on the other hand was just <span class="blsp-spelling-error" id="SPELLING_ERROR_7">meh</span>.</div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0tag:blogger.com,1999:blog-20196587.post-76664336303223629012010-01-16T22:00:00.000-05:002010-01-16T22:08:11.617-05:00Highlight #275: Ramen in LA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9O6Emq7PFwebtLmlgZjr9hAsjjfxCEuUkRY3bgiBRKAHUPD6bzIfj2rHiAEBTi9QiQjgMiqd0lA2UwZaa79MP8iLexkRzPw738JNXKrViGeCz50Ls1S9Y4ZWTkewEL6geIHsLdg/s1600-h/DSC01328.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9O6Emq7PFwebtLmlgZjr9hAsjjfxCEuUkRY3bgiBRKAHUPD6bzIfj2rHiAEBTi9QiQjgMiqd0lA2UwZaa79MP8iLexkRzPw738JNXKrViGeCz50Ls1S9Y4ZWTkewEL6geIHsLdg/s400/DSC01328.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423335709061373874" /></a>Four hours before flight, we found ourselves in Little Tokyo area of LA. Most of the restaurants lining the street we parked on where sparsely populated. But in front of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Daikokuya</span> there was already a line of shivering people trying to avoid the wind.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY7y-0li9pNZscDPdfURrxdNEXj2Fd0Mg5DL5WmT4iqnRVpNmrKNtBjRDxui6_hInbxzRs0HWnOfvDYgEU0ss0PAXI24CIZeUDa5LSQ7v2Lpmvkt06Riqu-GQmSsgMYX5kGUetw/s1600-h/DSC01329.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY7y-0li9pNZscDPdfURrxdNEXj2Fd0Mg5DL5WmT4iqnRVpNmrKNtBjRDxui6_hInbxzRs0HWnOfvDYgEU0ss0PAXI24CIZeUDa5LSQ7v2Lpmvkt06Riqu-GQmSsgMYX5kGUetw/s400/DSC01329.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423335698656979954" /></a>Naturally we had to eat there. We were smart enough to put our name down and then duck into the restaurant next door for drinks and appetizers. When we returned half hour later, we were up! The specialty here is a black <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ramen</span>.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJM0x7kI829j4i1LpZmtwkvXqQl8jt_VHpYGu4nrsBWNTnpSGrk6sUzYvvSzVEsLqeHIYNBgzuyeaDB6wsNUxgMxVmso8VTxHyptkfidX0_Dize4bxSQxv2Z1T5g-S5-BgxOSHg/s1600-h/DSC01330.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJM0x7kI829j4i1LpZmtwkvXqQl8jt_VHpYGu4nrsBWNTnpSGrk6sUzYvvSzVEsLqeHIYNBgzuyeaDB6wsNUxgMxVmso8VTxHyptkfidX0_Dize4bxSQxv2Z1T5g-S5-BgxOSHg/s400/DSC01330.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5423335695274121346" /></a>Warm and deeply savory. First bite was incredibly flavorful. After ten bites, it got a bit salty for my system, but I am somewhat sensitive to salt. The noodle here is the thin and slightly waxy kind. It provided plenty of chew. </div><div><br /></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; color: rgb(51, 51, 51); ">327 E 1st Street, Los Angeles, CA 90012<br />TEL: (213) 626-1680</span></div>Cathyhttp://www.blogger.com/profile/07246756045357576469noreply@blogger.com0