Serious Eats - seriouseats.com

Growing up with many Asian donut places, take out dim sum joints, and Asian bakeries, I've associated pink boxes with pineapple buns, char siu bao, etc.

I didn't realize until college that others associated the pink box with donuts.

You do what you need to do when you have a craving and your jaws are wired shut. I've felt the pain!

I love lop cherng in fried rice, sticky rice, and inside zongzi or loh mai gai (lotus leaf chicken with sticky rice). I tend to like Chinese sausage with dried shrimp with some sort of carb.

One of the local taco trucks by my workplace has good lengua tacos with salsa verde. They sizzle cubes of simmered, tender tongue on the griddle for a little char, then top with salsa verde. Your taco pretty much looks like that taco!

I also love the marinated lo sui tongue at Chinese delis.

Swedish princess cake!

I made butter in 2nd and 4th grade as well! We passed around cream in baby food jars like mhurst's class did and shook til our little arms practically fell off. I remember the butter was so sweet and creamy, so unlike the stuff we bought at the supermarket.

I swear, I remember eating the butter on zucchini bread in the 4th grade as well! None of my classmates really liked it so more for me!

The best project yet was the lollipop making. =D

Juicy al pastor cut from a pineapple topped spit with a sprinkle of chopped onions and cilantro placed upon a pliant, gently griddled tortillas.

One of the taco trucks near work makes an excellent lengua taco - they heat the boiled tongue on the well-seasoned griddle and top it with a salsa verde with a kick. All for $1.

San Francisco, CA

I believe Creations is one of the first Hui Lau Shan outposts outside HK. The owner apparently jumped through hoops with the family who runs the Hui Lau Shan empire in order to use their name and menu in the US.

They have freshly made mango mochi!

I'm at Hui Lau Shan almost daily when in Hong Kong. =D

My grandma used to stuff sardines in a potato roll or pan de sal as a snack for me. I still love them to this day.

Now that I'm older, I don't find a lot of the foods posted weird or anything. In fact, I've gotta try some of these combos!

LOVED canned fish, especially sardines in tomato sauce or Chinese dace with the black beans (fermented soybeans?). I used to eat all the beans out of the can - I thought I was sneaky and swiped a few beans...until they were all gone.

I grew up eating liver, pork blood, offal, duck feet, chicken feet, fish cheeks, etc - and I loved it all. I still love perfectly prepared tripe and offal. I pretty much tried everything a few times.

My grandma would make soup and give me to carcass to snack on. Boiled chicken or other poultry dipped in soy sauce. Grandma would also give me a boiled potato and I'd dip slices of that into salt. When I cooked ramen and hot dogs, I'd pierce my hot dogs with shards of ramen so the noodles would be floppy after cooking. Also loved ketchup sandwiches.

Classmates always thought I had weird food. Processed ham and cheese sandwiches still makes me sick to this day.

@wookie - I knew I should have documented the process!

Basically, she takes leftover bits and pieces of turkey meat (dark, white - it's all good) and stir-fries it with mung bean threads, sliced fresh or rehydrated shiitake mushrooms, julienned carrots and bamboo shoots, and slivered wood ear mushroom with a bit of soy sauce, oyster sauce, and fresh black pepper.

She cuts bean curd sheets/tofu skins into squares and rolls some of the stuffing egg roll style. (The little leftover pieces of skin go into the pressure cooker for an extra smooth jook.) Instead of deep-frying the rolls as dim sum restaurants do, she lightly pan fries the edges to seal and brown. These rolls are braised in some turkey stock or chicken stock mixed with a bit of cornstarch, oyster sauce, and soy sauce. Delicious served over rice and far less greasy than dim sum restaurants. The rolls are a bit loose than meat ones found in restos but on par with veggie ones.

http://en.wikipedia.org/wiki/Tofu_skin