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soepom

what are you eating today?

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cross post from world tour thread again.

Food from the food court right off the MaoKong gondola. Which is pretty great. It only cost like 1.67$ to go up the whole way, was like a 15 minute ride. At palm springs it was like 30-50$ I think.

Anyway, food.

Mala chou dou fu. Spicy smelly tofu.

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I am not going to lie I cannot remember what this was, but I didn't get any of it. I think it's winter melon jelly.

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Two kinds of chou dou fu side by side. I really like stinky tofu. Fried, with pickled vegetables. And ma la which is like in spicy soup base with duck blood(optional, but I love that shit).

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Here from left to right is...

You fan. Oily rice. Like that stuff you can get at dim sum. Was made with special tea oil instead of lard.

Rou...gen I think. It's like meat soup/broth.

Last one is lu rou fan. Which is like Taiwanese braised beef, or beef pieces, over rice. It's bomb.

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CLOSEUPS.

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^ was this good? i'm always on the lookout for pasadena spots

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my first attempt at some baguettes. they turned out really small and next time i have to make em thicker, but they taste incredibly good

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and this pizza, first time the dough came out really good. the toppings need improvement next. shouldn't be too hard though

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how was the cross-section on your baguettes? enough aeration? pizza looks good, though I think you could stretch the dough thinner and bake hotter and faster.

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You should try a higher oven temp on your pizza. Like 500F

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yeah my shitty oven won't go any higher than ~475 F, plus i don't think it can even reach the temp that i set. i need a thermometer to properly check that. the pizza looks a lot thicker than it actually was

the baguettes crust was a bit too hard, i'm not gonna judge on the inside though because these were really thin. i have to do the whole recipie again and make them thicker. but the taste and texture was really good for a first attempt

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get a cheap oven thermometer, oxo makes a decent one. Preheat your oven for an hour.

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Bodega, Surry Hills, Sydney

Modern Spanish/AUstralian Tappas

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nice decor

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Squid with aioli

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Pork Belly:

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and various other tapas that i couldn't be bothered taking photos of and just ate them asap.

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^ was this good? i'm always on the lookout for pasadena spots

i always enjoy it, but it's pretty pricey. our friends used to work there, so we always get hooked up with happy hour prices...shhhhh, don't tell nobody....

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went a few weeks without a camera so my food shots have been lacking

burrito filled with chicken, cheese, guacamole, etc

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spagetti with some sautéed onions/sausage mixed in

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buffalo chicken, pepperjack cheese, lettuce, tomato, ranch, sundried tomato wrap

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salmon roll and shrimp tempura roll

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been making rice and beans way too often

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made these the other night.. was entirely too lazy to make salsa so i opted to go with some pace salsa and sour cream.

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Jimmy John's craving :(

#5 with everything and vinaigrette, or a plain slim 5, and a beer. Ate that at least twice a week in college.

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First time using the waffle-maker! They turned out tasty, but a bit softer than I wanted.

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you can always afford migoreng instant noodles. money for tats but not for food?

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maialino

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Public

"Australiasian" They have some items on the menu that I haven't seen before in nyc, like kangaroo, venison and wild boar.

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Marinated white anchovies on quinoa croquettes with spicy saffron aioli

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Mushroom ceviche with miso aubergines and ginger ponzu sauce

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Confit belly and roasted tenderloin of Berkshire pork with salsify, apple puree, sage shortbread and watercress

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New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde

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nice, but there needs to be a meat component. like schäufele

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quinoa and sardine dish looks really interesting (in a good way).

I like the idea of quinoa croquettes.

Should have gotten some pictures of my dinner last night...Stephen Pyles (big name here in Texas) has this restaurant called Samar that is tapas style, but has menu offerings inspired by Spain, the Eastern Mediterranean, and India.

Went for a friends birthday and had a very nice meal.

Menu here, if anyone's really interested: http://www.samarrestaurant.com/Samar_by_Stephan_Pyles_Menu.pdf

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Agree on the quinoa croquette. Been fascinated with the seed recently, it does interesting taste/visual things when used in different contexts. Quinoa in place of arborio rice to add starch to minestrone, for example.

Have some gonpoy and saffron, maybe will mess with the seafood/quinoa/saffron combination at home

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Quinoa in place of arborio rice to add starch to minestrone, for example.

I throw a handful of quinoa and lentils into pretty much every soup I make lately.

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One of my favorite 'Mexican' sit-down places in SoCal.

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Assortment of other random party food

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Five Guys. Still don't get how this place is rated no. 1 on Zagat for best fast food burger, considering it isn't "fast food" joint by any stretch. Burgers are pretty good tho. I'll try asking them to toast the bun and add extra lettuce for more texture next time.

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