HOLY CRAP I am going to Istanbul in a month and I can't believe I found this.
Good lord. It's been around a year and the cheeseburger went from $6.50 to $11? Do they not "love a cheap burger" anymore? Ack!
Hey! I've missed your Korean posts! Glad you are back.
(Can you get the scoop on when BCD Tofu House is opening back up in Ktown, btw?)
I'm not familiar with the fermented quality of soondubu, unless it's specifically kimchi soondubu.
But more importantly: THEY'RE COMING BACK TO MANHATTAN! Have missed it to death. Do you know where? And by this month, do you mean November or December? And is this for real? They've promised to reopen in the past but the dates have come and gone...
Crybaby Tearjerker sour gum! That's the one!
Sour straws, yes...AND I LOVE CRY BABIES! Does anyone remember those? With the insane sour, sandy coating, and the sweet sweet gum that turned to cement in 30 seconds?
Can't wait. Any sense as to which borough/s he's looking for his restaurant?
Tragically overpriced. Not just the sandwich. Everything.
David Chang, Alice Waters: pork and veggies, from East to West
This is pretty awesome. So...I thought the secret behind Korean fried chicken was the double-fry, where the first one cooks the meat partway, and then you shake off the extra crust with a wire strainer? Does this vodka-based batter make that unnecessary?
Sooo, be honest: did this sundae cost like, $25? Their ice cream is so expensive that I can't bring myself to buy any, even though their Brooklyn store is adorable and only 4 blocks from my house.
Though I have always been more of a savory girl, myself. (Yay, ChiChi!)
A couple of 1/2 price bottles every Monday, Tues, and Weds at Al Di La Vino!
The restaurant is a fairly leisurely 12-minute walk from the Bergen F/G station, so not quite 20 minutes. Though it can feel that way in summer heat.
This looks awesome. I'm going to try it with the same tofu that's used in soondubu -- comes in a tube.
Any idea what additional stuff they might put in the soft tofu at Xi'an Famous Foods?
Says a lot about Malcolm that he's the most delicious little thing in the Serious Eats office!
Also: How in the world does Chichi stay so thin?! She cooks/eats so much awesome stuff, the least she can do is get fat.
(But don't let Kenji see that you didn't cut against the grain! :)
Don't overthink it: get a bunch of Popeyes and mumble something about "that new fried chicken place in Bushwick." Everyone will love you.
"pork, eggs, and fried" = brilliant
I don't like deep-frying, because of all the oil it takes -- the photo makes it look as though it's something halfway between shallow- and deep-frying anyway. Can we do that in a pan, using much less than two quarts of oil?
@angrywane: Fortunately, I can keep my drinking at an acceptable level without the assistance of AA. But thanks for your input.
Thanks for your help, everyone!
I love SeriousEats.
Sriracha isn't Korean, many Koreans can't stand the flavor of cilantro, I'm pretty sure citrus and basil don't play a role in Korean cuisine, and jasmine rice is not Korean.
There's nothing Korean about this except the name!
Love the Neoguri:
So so yummy and good spice. The noodles themselves are fatter and chewier than Shin Ramen.