- Jan 19, 2017
- 5,516
- 7,971
Be less passive bro
- Jul 31, 2004
- 2,220
- 3,825
That final was wild, dessert was some kind of ice she made from liquid nitrogen shawty was blowing all kinds of smoke.
- Apr 15, 2004
- 44,373
- 74,071
Made a German "goulash"
Kinda like a stew.
Added carrots and peas.
Pressure cooked the beef.
Turned out nice.
Kinda like a stew.
Added carrots and peas.
Pressure cooked the beef.
Turned out nice.
- Oct 13, 2001
- 160,961
- 142,898
What makes it kinda like a stew? It is a stew 
Looks good.
Did you add any spice?
I am assuming those are potatoes?
But they kinda look like PEARS
Looks good.
Did you add any spice?
I am assuming those are potatoes?
But they kinda look like PEARS
- Apr 15, 2004
- 44,373
- 74,071
Yea there was a bunch of spices.
I used an online recipe and tweaked it.
I used an online recipe and tweaked it.
- May 23, 2005
- 63,609
- 50,740
Looks kinda goodMade a German "goulash"
Kinda like a stew.
Added carrots and peas.
Pressure cooked the beef.
Turned out nice.
- Dec 17, 2012
- 8,888
- 13,653
Made a German "goulash"
Kinda like a stew.
Added carrots and peas.
Pressure cooked the beef.
Turned out nice.
"goulash"
That's caldereta fam.
- Dec 2, 2011
- 9,407
- 8,127
Cooked Bolognese today. Whole crib smells delicious now.
- May 23, 2005
- 63,609
- 50,740
how long u cook the sauceCooked Bolognese today. Whole crib smells delicious now.
bolognese suppose to simmer a long time
but looks a lil dry
looks good though
- Dec 2, 2011
- 9,407
- 8,127
Cooked it for about 3.5 hours. I just finished it with pasta water and pecorino so the sauce came together rather than leaking out
- May 23, 2005
- 63,609
- 50,740
used ground beef??? or turkey???
- Dec 2, 2011
- 9,407
- 8,127
Half beef and half pork
- May 23, 2005
- 63,609
- 50,740
- Oct 13, 2001
- 160,961
- 142,898
What did you glaze your plantains with?Chicken skewers and platanos.
They look shiny
- Feb 24, 2016
- 12,114
- 12,759
Jade tomatoes
Hokkaido scallops
More to come
- Mar 6, 2004
- 8,818
- 4,296
I don't see a single thing on that menu I would want.
I come in peace. Different strokes for different folks. I hope you fully enjoy your dining experience.
I come in peace. Different strokes for different folks. I hope you fully enjoy your dining experience.
- Feb 24, 2016
- 12,114
- 12,759
LA has a very unique food scene
- May 23, 2005
- 63,609
- 50,740
dont post it
Jade tomatoes
More to come
looks trash already
- May 23, 2005
- 63,609
- 50,740
yeah but that place aint it
lawdog1
Supporter
- Sep 14, 2000
- 60,203
- 72,739
^^^ That menu definitely looks like a chef trying to be very chef-y - the emulsions, “egg yolk jam”, “strawberry mole”, “pork floss” — but some of the stuff looks interesting and the prices aren’t crazy. I’d give it a shot. Tom-yum onion, coconut dip and shrimp toast, Cantonese curry probably what I’d go with.
- May 23, 2005
- 63,609
- 50,740
and im cool with a chef being chef-y
but u aint bout to scramble egg yolks in a bowl
and tell me its egg yolk jam
- Aug 6, 2012
- 57,890
- 61,637
Shrimp toast
- Aug 6, 2012
- 57,890
- 61,637
A slice of lasagna for $25 is a lil crazy
- May 25, 2004
- 30,353
- 40,927
Shrimp toast is fire.
I’d get the congee. Ain’t nothin like some over cooked rice. 
Menu looks good to me.
I don’t like how he/she put a petal on every tomato though. Should have just tossed them on there and let them land.
I’d get the congee. Ain’t nothin like some over cooked rice.
Menu looks good to me.
I don’t like how he/she put a petal on every tomato though. Should have just tossed them on there and let them land.
- May 23, 2005
- 63,609
- 50,740
thats actually a thing thoughShrimp toast
thang long and crustaceans both have it
