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have never had steak and shake.
Interesting meal at Beijing McDonald's
Boba Milk Tea (Of Course)
BLT Double Beef Burger
Crispy Spicy Chicken Bowl
Spicy Fried Chicken Wings (This **** was good)
Green Tea Macaroon
I treat myself to a boba a few times a year. While not similar, it's like liquid tapioca pudding, a dessert I enjoy a lot.
Interesting. I'll have to try it out next time we're out for Japanese. Is the purple/red spicier or bitter or tannic?
my daughter loves boba. so much that i just buy it and make it at for her. much cheaper than the $5 or $6 a glass that they charge.
the purple just have a stronger taste of the same flavor. it's also not as tender. if you to a sushi joint, they should have it for sure.
That's not a bad place! There's a few boba places I enjoy going to. One is owned by a Thai family and they make about 10 preset kinds but also do customs. I'm honestly surprised the trend hasn't taken yet. You don't need to do strictly tea. Well, unless you're aiming for traditional. There used to be a nice Vietnamese place near SD that did espresso jelly in a frappe that was to die for. Especially if you had a dicky ticker.
It's relatively prevalent with many variants, but they can command premium prices out here. There's a place in the Mitsuwa marketplace in West LA that does a coffee jelly milk that is ridiculous. Not boba, but if you're familiar with coffee jelly from Japan, awesome as a drink.
I'm familiar with it. I tried my own a year ago after seeing it in a YouTube video. Though I opted for a vegetarian gelatin like agar agar to have something firmer. You could use extra fluid and let it be more like animal based gelatin, but without it easily melting. I find the agar agar to be more versatile when making a gelatin dessert. Panne cotta is sublime made with the stuff versus traditional knox gelatin.
It has a cleaner, more pure flavor. There is no animal based gelatin scent when it 'sweats' on display. Firmer texture allows you do practically anything with it. It's also not problematic with certain fruit and fruit juices that prevent regular gelatin from setting correctly.
During our 4th of July party, I used it to make mojito shots for the adults as an... adult candy. It worked wonderfully. Because of how versatile it is and how well it melds with other ingredients, you can do pretty much anything with it. Including making some silky smooth fudge that uses very little of the stuff but everyone thinks you're a magician for having made the smoothest, creamiest fudge they've ever had.
Making your own chia drink a la Mamma Chia is cheaper and better, too. The store bought stuff is alright, but it's cooked and it tastes bland. I buy a few big bags of the organic chia seeds at Costco every other month. It's great stuff, especially for us older guys who don't get enough fiber in. Though I'm not sure if you're supposed to chew the seeds to gain the nutrients or just drink up. There's no real commentary on the subject. Technically, the mucus on the outside would prevent total digestion.
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Was at Great Maple yesterday. I think they used opened a week ago in Pasadena. Pretty good!
last of Beijing including some OG Peking duck.
Some sort of pork sandwich thing.
Spicy Noodle Soup
Pork Tofu Noodle Soup
Peking Duck
Duck Siu Mai
Duck Soup
Cold Ginger Chicken
Braised Pork Belly
Some sort of pork sandwich thing.
Spicy Noodle Soup
Pork Tofu Noodle Soup
Peking Duck
Duck Siu Mai
Duck Soup
Cold Ginger Chicken
Braised Pork Belly
last of Beijing including some OG Peking duck.
Some sort of pork sandwich thing.
Spicy Noodle Soup
Pork Tofu Noodle Soup
Peking Duck
Duck Siu Mai
Duck Soup
Cold Ginger Chicken
Braised Pork Belly
Fantastic - nay, mouth-watering - images.
As someone who has yet to meet an Asian cuisine I dislike, these images have me salivating openly.
I hope you enjoyed them.
Nice!! A macaroon from McDonalds. It looks really good.have never had steak and shake.
Interesting meal at Beijing McDonald's
Boba Milk Tea (Of Course)
BLT Double Beef Burger
Crispy Spicy Chicken Bowl
Spicy Fried Chicken Wings (This **** was good)
Green Tea Macaroon
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But, did it tickle your taste-buds, meet with the approval of your palate?
On a food thread, I have no quarrel with no pictures, but I would respectfully submit that the taste test must be passed.
Yes, the food did meet the approval of my palate and the green beans andbroccoli was fresh too.
3660 on the Rise - Honolulu
short rib and foie tottellini with truffle jus
oysters, ginger scallion puree, tobiko and ponzu
baked oysters, bacon and creamed spinach, yuzu hollandaise
clam and corn chowder, roasted red pepper creme fraiche
rougie foie gras torchon with strawberry gelee and strawberry balsamic reduction. pan seared foie, camelized vanilla scented pineapple
long island duck breast with confit of leg, burgundy honey reduction, bacon, corn and potato cake
lilikoi creamsicle tart, vanilla bean semi freddo, lilikoi sorbet, macadamia brittle, macadamia meringue
dessert symphony, creme brûlée, coconut ice cream, chocolate mousse cake
short rib and foie tottellini with truffle jus
oysters, ginger scallion puree, tobiko and ponzu
baked oysters, bacon and creamed spinach, yuzu hollandaise
clam and corn chowder, roasted red pepper creme fraiche
rougie foie gras torchon with strawberry gelee and strawberry balsamic reduction. pan seared foie, camelized vanilla scented pineapple
long island duck breast with confit of leg, burgundy honey reduction, bacon, corn and potato cake
lilikoi creamsicle tart, vanilla bean semi freddo, lilikoi sorbet, macadamia brittle, macadamia meringue
dessert symphony, creme brûlée, coconut ice cream, chocolate mousse cake
3660 on the Rise - Honolulu
short rib and foie tottellini with truffle jus
oysters, ginger scallion puree, tobiko and ponzu
baked oysters, bacon and creamed spinach, yuzu hollandaise
clam and corn chowder, roasted red pepper creme fraiche
rougie foie gras torchon with strawberry gelee and strawberry balsamic reduction. pan seared foie, camelized vanilla scented pineapple
long island duck breast with confit of leg, burgundy honey reduction, bacon, corn and potato cake
lilikoi creamsicle tart, vanilla bean semi freddo, lilikoi sorbet, macadamia brittle, macadamia meringue
dessert symphony, creme brûlée, coconut ice cream, chocolate mousse cake
As usual, stunning and mouth-watering.
^^^ nice burger
Dooky Chase's - New Orleans
Shrimp Cocktail with Fried Green Tomato
Creole Gumbo
Veal Cutlet with Creole Sauce, Greens
Chicken Creole
Fried Chicken, Mac and Cheese
Dooky Chase's - New Orleans
Shrimp Cocktail with Fried Green Tomato
Creole Gumbo
Veal Cutlet with Creole Sauce, Greens
Chicken Creole
Fried Chicken, Mac and Cheese
Cochon - New Orleans
Chicken and Andouille Gumbo
Fried Alligator with Chili Garlic Mayo
Wood Fired Pork Cheek with Corn, Chili, Tomato and Dill Vinaigrette
Boucherie Plate
Rabbit and Dumplings
Spicy Chocolate Pudding Pie
Bourbon Tasting
Got to meet Chef Stephen.
Chicken and Andouille Gumbo
Fried Alligator with Chili Garlic Mayo
Wood Fired Pork Cheek with Corn, Chili, Tomato and Dill Vinaigrette
Boucherie Plate
Rabbit and Dumplings
Spicy Chocolate Pudding Pie
Bourbon Tasting
Got to meet Chef Stephen.
^^^ nice burger
Dooky Chase's - New Orleans
Shrimp Cocktail with Fried Green Tomato
Creole Gumbo
Veal Cutlet with Creole Sauce, Greens
Chicken Creole
Fried Chicken, Mac and Cheese
Cochon - New Orleans
Chicken and Andouille Gumbo
Fried Alligator with Chili Garlic Mayo
Wood Fired Pork Cheek with Corn, Chili, Tomato and Dill Vinaigrette
Boucherie Plate
Rabbit and Dumplings
Spicy Chocolate Pudding Pie
Bourbon Tasting
Got to meet Chef Stephen.
They look stunning, mouth-watering and exquisitely delicious as usual.
I have read that New Orleans has an amazing cuisine, and you have also satisfied my curiosity on one thing: I had never seen (although I have, of course, heard of, and long to taste it someday) what a gumbo looked like, and I must admit that I am intrigued and look forward to making its acquaintance if ever I do get to visit the US.