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Showing results for tags 'Tofu'.
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 the kim chee seemed to be crisper than what is usually served. The soup served as a starter was a flavorful broth. Also recommended are the jjolmyenb (chewy noodles) and I suspect most of the noodle dishes would be good (the udon and ramen, however, are only okay). I preferred the spicy tofu stew here to what I had at Lighthouse Tofu, although the latter had more variety in the other ingredients added to the stew, because the flavor of the broth shone though its spiciness and heat. The donkatsu was also pretty good and very reasonably priced. I did not try any dishes with rice cake, kimbap (hot dog and cheese variants are listed!), or bing soo. Probably go with at least one Korean because the menu translations are not very descriptive. They recommended the specials posted on the wall and those are probably dishes to try if you don't read/speak Korean. One of them is a bibimbap made with fermented soybeans that tasted good.
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-Coquart & Fils "Chouilly" Blanc de Blancs (a Grand Cru village). This is absolutely not a recommendation of the dish; just that if you happen to order it, and have this Champagne on hand, you can rest comfortably that the two will pair well together, almost like popcorn (not popcorn shrimp; actual popcorn) and Salon Le Mesnil. Incidentally, jí¬ngkÄngxiÄngsí¹zí¡jí¬ can be aggregated, loosely, to the word "Bing." How? I don't quite know. But I do know that Dave Bing went to Spingarn High School, was a seven-time NBA All-Star, had his jersey (#21) retired by the Detroit Pistons, and was named one of the "50 Greatest Players of All-Time" in 1996. He was even the Mayor of Detroit (which I suppose is like being Captain of the Titanic). Okay, maybe this is coincidental, but, you're never quite sure until all the facts have been fully explored. Furthermore, I think something really suspicious is happening on this website. Look! OnlineUsers.pdf 1) Can you tell I've been drinking? 2) Can you tell I write better after I've been drinking?
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.]
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