faulker056

Long gone are the days when I used to relish over all-you-can-eat places, including Korean bbq, and made-for-Viking joints like Claimjumper's. America is about exceeding limits – a sometimes tacky and overbearing demonstrating to other countries that power is exemplified through making things faster, bigger and stronger. Is it a wonder that Americans don't live as long as, say Europeans, who bask in the sun with wine and gorge in meals 3-4 times a day? No, because they understand the concept of moderation and turn their heads away from fast food. As you can see from my profile photo, I haven't come to terms with eating in moderation – I am clearly... American. During my grueling 2-month stay in San Francisco for work, I came across this little gem, Laiola, with high recommendations from Bar Crudo's Chef Mike Selvera. Previously, I had asked Selvera about his favorite places to eat, during my 7 visits to Bar Crudo. I love finding out what chefs, sick of their own s...

We all have our fears, whether or not we're willing to admit them. But we're all human beings, and it's one of the many things that sets us apart. I've got a whole list of them. For example, I loathe the glaucoma machine at the optometrist's office. You know the one that blows AIR into your eye at like 528 mph. It takes me a good 4 minutes per eye and I wish I was a pirate or cyclops so I'd only have to endure the suffering for 4 minutes total. Another thing I fear is anything in tiny dot patterns. Blackheads, blueberry pies and bad 80s polka dot clothing. I'm not sure why but I think it might have to do with this cartoon I've watched before... where this character had 18 eyes on his face... all blinking at different times. Weird I know. And finally... my apparent condition of bakephobia . I've talked about it in my pizza posting a few weeks back and just can't get myself to appreciate baking because of the necessary precision and limita...

On Sunday night, I invited my friends HL , Yoony of Immaeatchu and her beer-guzzling man over for for dinner. The irritating heatwave that had struck upon us a few weeks ago was finally, long gone. When it's cold, I immediately think of beef noodle soup because I am a noodle whore. Beef noodle soup calls for the usage of beef shank, the leg portion of the cow, and because it is tough and sinewy, it requires many hours of braising. Usually when I make this, I'm left with way too much beef. I had run out of soup and didn't know what to do with the remaining meat. Then, I remembered a delicious item I had eaten at Temple City's Mandarin Noodle Deli ... scallion beef pancake. Such a good and easy snack to make. Much like Koreans with their side dishes, known as 'baan chan', Chinese also have their own set of delicious snacks. We have something we call 'lu wei' (滷 味), which literally means 'simmered flavor' and requires hours of braising/sim...