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Found 4 results

  1. Wanted to try this place since seeing it on Tyler Cowen's current favorites. Tiny dining room (15), small kitchen with three family members, limited menu, and most items were below $8. I was told by a friend that this is typical snack food eaten by schoolchildren in South Korea on their way home. Yelp has photographs of the place and some dishes served. No bbq dishes like what is served across the street at Honey Pig. I would recommend the round (Chinese-style) mandu over the more usual scallion-stuffed mandu, but both have nice thin wrappers. Only a couple banchan (kim chee and danmuji), but
  2. I can't figure out what the suffix "J" means on Thai menus. A recent example is here at Sweet Rice in Falls Church (who, as an aside, has some of the world's friendliest people, both on the phone, and during the delivery handoff). My guess is that this has something to do with tofu, but I'm not sure what because other tofu dishes don't have the "J" in the name; yet, both "J" dishes on this menu (#50 and #58) have tofu in the recipes. Thanks in advance if anyone can help. Just trying to educate myself here. And, oh my goodness, do the Blanky Shrimp ($5.95) go well with a 2002 Vazart-Coqu
  3. I've had many a Ma Po Tofu, including at Hong Kong Palace, that had the perception of overwhelming saltiness. Maybe this is a "cilantro-soap" thing? [Reminder to N00bs - click on the "snapback arrow" (top-right of quoted text) to snap back to the original conversation.]
  4. I'm wondering if there is a local factory (I don't even know what to call it) or a place that makes their own tofu? I'm sick the the package stuff. The fresh stuff is very different and am seeking a source for it. Would appreciate any insight. (I have made tofu at home and don't want to do that again: BTW it didn't turn out that great for all the effort). Soup
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