what are you eating today?

[the_state]

the state - that cold smoked duck with cinnamon sour cream sounds amazing.

garnished with a fat dollop of whole mustard seeds too. fuck the naysayers, chang is that nigga.

[tterb]

that is the worst cheese spreading ive ever seen on nachos.

[mojinho]

nice move on the Coors Light.

the state, that duck sounds next-level. sometimes i think people get too caught up in labeling and comparing food when really you just need to enjoy it without worrying about its authenticity. especially in fucking America, where our food culture is so mixed that authenticity doesn't really mean anything (this is a good thing!).

went to a crepe place tonight:

buckwheat crepe with powdered pine nuts, prosciutto and reblochon cheese

and for the first time ever had flambeed crepes for dessert. it wasn't the famous "crepes suzette," it was filled with apples and calvados. YUM.

[I<3Bacon]

late night snack at home... columbus salami (obviously have a thing for cured meats):

[mojinho]

WTF is this mysterious "Columbus salami" you speak of, I<3Bacon? is it from some exotic land, like "Columbus, Ohio"?

[Jamolos Orm]

Just finished cuttin' this one up...

[Matay]

[I<3Bacon]

WTF is this mysterious "Columbus salami" you speak of, I<3Bacon? is it from some exotic land, like "Columbus, Ohio"?

lol i think the company is actually from San Francisco

[soepom]

^damn!

gosh this looks so so good.

masuerte that home cooked meal looks pretty decent!

[soepom]

lunch at home:

picture-perfect fried rice

after the success of the first picnic, we decided to invite more friends, and take it right to the astro turf next to their office on a work day. i think i'm going to start a picnic-during-lunch hour movement. (wine at lunch has got to be good for you)

soepomsandwichesâ„¢, yakult, seedless grapes, korean strawberries, brie, pepper chedder, carrs, wheat biscuits, wine (not pictured)

whizkit we will hit your joint soon!

later that day...

sea asparagus chowder - i've heard of sea cucumber, but sea asparagus was new. it also tastes just like... nothing. soup was pretty tasty, but overwhelmed any subtlety in taste the shellfish might have had to begin with. or maybe thats the point...

mum made light lunch the next day:

juicy thin yakiniku-esque slices of beef with veg and tofu, and pumpkin soup

breakfast today:

simple luxuries. so often we don't want what's good, we just want... what we want...

the way we want it...

soft boiled eggs ftw!

love this!

mum and i were hungry so i made us supper (for a change):

soepom only knows how to make pasta, sandwiches, and random concoctions she didn't knew she could make till she made them... spaghetti with sundried tomatoes, beef pastrama, ham, long beans, shitake, stir-through sauce (ok i cheated! but my mum said it was good)

[mojinho]

tg76, you have the best fucking breakfasts. goddamn!

[azn8oi]

im browsing sufu on my tv.

soepom and tg's eggs on this 40'' screen, blown up and zoomed on full screen mind you, is destroying me. oh god.

[thorough]

^i need to cop for a quick breakfast.

more training today and i got to sample quite a bit more than i could find pics for.

angus beef carpaccio with shaved celery and parmigiano-reggiano.

profiteroles. vanilla gelato, chocolate sauce, and toasted almonds.

[Matay]

[mojinho]

thorough, what are you training for? are you a chef?

sorry but the idea of celery on beef carpaccio just ruins it for me. then again i'm a celery-hater.

[kenthenoob]

2 sourdough jacks

[thorough]

thorough, what are you training for? are you a chef?

sorry but the idea of celery on beef carpaccio just ruins it for me. then again i'm a celery-hater.

naw im just training to be a server. we get to try over half the stuff on the gigantic menu.we also have a grappa cured samon carpaccio thats way better but i dont have pics.

[Guest sousvide]

lamb neck consomme with poached summer truffle and sousvide lamb neck and toasted brioche. all part of a 7 course milk fed baby lamb dinner we did at work.

[madeinkorea23]

^damn, resize pic please. shits huge.

[soepom]

lunch at home yesterday:

fish was fresshhhh (check out my mum's kick-ass fish deboning skill! not a single tiny bone except the spine - perhaps it might hard for people who grew up eating only fish fillets to appreciate this, but man... i love steamed fish, but the bones and occasional scale can be such a bitch)

lunch today:

premium rice dumpling + lotus soup

my grandma makes the dumplings for us every year to celebrate the duan wu festival. the old lady sure can cook, and she sure knows how to keep you wanting more. we only get one precious dumpling each! glutinous rice with salted egg yolk, dried scallop, roast pork, roast duck, gingko nuts, lotus seeds, chestnut, mushroom, dried shrimp... wrapped in bamboo leaves.

there's one left for tweedles - but i'm really tempted to devour it before he drops by...

dinner at work:

duck leg confit (they changed the sauce to something called "fruit infused jus", and i like it better now)

grilled portabello salad

[jpgm]

photos making me envious as per usual jo!

who was the lucky one that got to eat the fish cheeks...?

those dumplings look amazing. i think i might have to go and grab some tomorrow, theres a store i go to in northbridge that does killer lo mai gai, and zongzi with lap cheong....$2.50 each! perfect comfort food, and dirt cheap.

[azn8oi]

fish = DEBONED.

that is some 大功夫

[alexryb]

So far..

1 glass of generic cola + 1 pickle.

Pry an apple in a bit.

[soepom]

photos making me envious as per usual jo!

who was the lucky one that got to eat the fish cheeks...?

those dumplings look amazing. i think i might have to go and grab some tomorrow, theres a store i go to in northbridge that does killer lo mai gai, and zongzi with lap cheong....$2.50 each! perfect comfort food, and dirt cheap.

i know it's a desecration of good fish - but neither my mum nor i are particularly fond of fish cheeks. we both like the tail bits...

what i meant to ask you the last time you were here is - you seem to really know your asian food. is it because of family or is it because it's popular in perth? i mean, even some singaporean chinese wouldnt know to say "zongzi with lap cheong"

and yes azn8oi. it is next level knifework indeed. apparently in chinese cooking, it is the one surest way of knowing the chef's standard. how fine the ginger is shredded is already an indicator of how good your food will be.

[jakem741]

So far, Diet Peach Snapple, and a pastrami sandwhich

[C0C0]

rice & beans & platanos & steak

[whitney]

charbroiled chicken breast w/lettuce, tomato, onion and avocado between sourdough sliced w/fries..

vegan chocolate cheesecake bite..

vegan vanilla cupcake bite

w/decaffeinated green tea :|

[tofunino]

i made steak and mashpotatoes =/

ran outta A1 sauce(ZOMG)

gravey had to be substituted

[herbology]

during lunch I had a FISH FILET at McDonalds! Shits bring me back. For dinner I had some leftover second ave deli pastrami on rye

[prima]

i got some neg rep for professing my dislike for in n out. but some animal style fries does hit the spot every once in awhile.

okonomiyaki a few days ago

nice stuff soepom. home made zongzi on a small scale is the ONLY way to go. eat the extra instead of giving it away early bird gets the worm.

whitney don't let your cupcake fall over!