Serious Eats - seriouseats.com

@tatinak - agreed. I would take it nice and slow. Gotta give time for the stomach to digest.

But my trip would include occasional stop-overs for some liposuction, tummy tuck, body cleanse that I will certainly need.

Mom would treat my brother and I to a Wendy's meal once in a while. The Wendy's had the "old-fashioned" decor with the newsprint tables and faux tiffany hanging lamps. She would split the fries between my brother and I (to keep us from fighting) and I would proceed to arrange them in size order before eating. Fun times.

Beautifully done without being overly intrusive. Quite a different way of seeing things. A glimpse from the sushi's p.o.v.

The Sunburnt Cow serves their cocktails in baby bottles as well. So unless La Cave provides burping service or the like, once was enough for me.

I had my first beet-on-a-burger in Sydney too. Just a few thin slices like tomatoes. It gave the burger a sweet, earthy flavor. I don't add it to my burger often because I usually don't have beets on hand.

But the fried egg on a burger? Oh heck yes. I do that too often. Ask my arteries.

I'm drooling...

http://www.badtothebone-bbq.com/

My attempt at this limerick may be hokey
I'd do anything to get pork that's smokey
'Que sauce that's sublime
Although dry rub is fine
So send me that pass, okie dokie?

I agree with the many comments about dismissing an entire culture's cuisine. There are many foods that don't translate well outside of its hometurf. Additionally, cuisine can change (such as Americanized chinese food) to adapt to available produce or palates of the market being catered to.

Personally, I see food...I eat food. I'll give anything a shot. I don't believe I've encountered a cuisine which I didn't like.....

Gas. No contest. If I could, I would have restaurant levels of BTU's going. And since I cook a majority of my dishes with wok, I find an electric stove can't heat and sustain the wok properly. The gas just hits the middle and rides up the sides. Beautiful sight.

@ Lou. Ooooooohhhhhh. Can I play with your stove?

Plain buns (man tao) stuffed with roasted duck, a smear of hoision sauce and some spring onions.

Pork chops stuffed with an apple & raisin stuffing.

Jumbo shrimp, stuffed with lump crabmeat mixture (crabmeat, breadcrumbs, egg, celery salt, etc) and finished with a garlic cream sauce.

Fried tofu (that's been stuffed with a pork and shrimp mixture).

Vanilla. Why bother making a dish if you're going to use extract??

At first glance, you think you're looking at a cotton ball. But upon closer inspection, you'll see the tiny strands of sugary thread. The "beard" is smooth and sweet but not overpowering. It's texture is like biting into a frosted mini-wheat...but certainly more delicate. The real goldmine is the filling and that's where the flavor lies. I believe I had one with coconut and sesame seeds. Heavenly. Don't hold the candy too long. The heat of your fingers/hand will begin to melt the strands together. Not that it doesn't taste good but it loses a bit of that delicate texture since the strands begin to gum up.

I had it (and purchased boxes of it) at the airport on my return trip back to the U.S. Except...I can't remember if it was a return trip from Japan or Korea.

Watching them make the threads, roll up my candies and box them was awesome.