Posts in Asian Inspired
The Holy Trinity - A Mission (nearly) Complete

As I "pen" this post, I'm munching on a cold carne asada burrito that I keep jabbing into a small, plastic condiment container filled with a fluorescent red/orange fermented chili sauce I picked up over two weeks ago at  Mission Chinese Food in San Francisco. (Do not panic - it rode home from CA to AZ in a cooler filled with ice, it's currently harboring quietly in the fridge, and it's fermented, so ...) I try to dab delicately, as I only have one more of these little containers left, but it's so incredibly tasty and willpower and I don't get along well when I've got tasty chili sauce in front of me.

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Momofuku CCDC and the need for food models

Yesterday I hit up David Chang's Momofuku DC outpost - a place I've been longing to visit for as long as I've owned the Momofuku cookbook (long time). Yes, I had the pork belly buns. Yes I had the ginger-scallion noodles. Yes, I had the holy grail ... Momofuku Ramen.

That's a lot of food but luckily, I had reinforcements - I'm in DC visiting my good friends Pete and Hanna Robbins, and we met up with Pete's brother's family as well as his parents. I always look forward to meeting new people (and they were all delightful), but  honestly I was truly hoping to capitalize on making them my food models.

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Bánh Xèo - Crispy Vietnamese Crêpe

I'm of the opinion that folks who don't like to try anything new might also have a slight kitchen phobia. Pots, pans and and cooking utensils are eyeballed suspiciously and rarely to be trusted. It's merely a theory that rolls around in my head. I have no way of proving it.

I have a lot of cookbooks (a LOT) and while I adore them all, there are truthfully very few I'm able to pick up and cook a recipe from flawlessly. At least the first time. This has little to do with the credibility of the cookbook author/chef or my abilities as a home cook (though let's be honest, the more we do, the better we become), and more to do with uncontrollable variables like ingredients, whether or not I have the recommended cooking equipment, and the fact that cooking times vary from one kitchen stove to the next.

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