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Yams with marshmallow topping!

When I'm at my parents' house, we get a griddle out on the tabletop and cook up thinly sliced meat and veggies. Then to finish, we do a kimchi fried rice and call it a night!

A Spanish chef on an American vacation was a friend of a friend's and made us a great tapas dinner at home. Really made me want to roadtrip around Spain. One day!

Thai.

Did I read this correctly? You will be going to Seoul?!

Love the traditional version of kimchi soup (made with pork or sometimes beef), so would be curious to see how the vegetarian version would be.

@yankeesgal My parents like to add canned tuna occasionally, but I have never warmed up to it much. I haven't tried it in years though, so maybe next time I'm home!

Hmm, I've never had pork floss. But, it might work on vermicelli or perhaps chopped up to top a salad? Pretty interested to try the stuff now!

I do the natural break and don't bother peeling. Like others, I don't think of not using the tougher parts as wasting.

I heard about this from a Spanish acquaintance and was also bowled over. But like most things, I guess I'd try it once.

Pasta puttanesca.

I'm a regular reader of The Tasty Island, but I've had to skim over the Spam Spread posts out of self-preservation. I will eat Spam occasionally, but for some reason, a "spread" is just not something I want to think about.

Ah, memories. I ate there a lot during college and always liked the low-key vibe.