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I eat out maybe once a week. And it’s always something I look forward to, whether it’s a new-to-me dining establishment or one I’ve already visited dozens of times. Because, hello!, I don’t have to eat my own cooking. So yeah, I get a little excited about dining at restaurants. Or sometimes a lot excited, like when I go to Korean eateries.
The reason? The complimentary small dishes they give you before your entrée.
They make me wanna bounce in my seat.
I like eggs. Chicken eggs, specifically. And the thought of other types of eggs—like these quail ones, as well as duck and ostrich—kind of weirds me out. I haven’t been able to take nearly as many photos in the past several weeks as I normally have, because of poor lighting during the day and evening. So please indulge me as I supplement my usual mostly Asian-groceries posts with Asian meals-out ones. Because I’d rather give you some posts than no posts. Like a post with photos taken at a Japanese buffet restaurant to celebrate a friend’s birthday. There are few better ways to mark such an occasion than by eating lots and lots of food, right?
Korean Pancakes with julienned vegetables.
I thought they needed a few streaks of Sriracha, but sadly, the restaurant didn’t have any bottles of the red-hot goodness.
Don’t you appreciate it when you get talked into giving something another chance, and that second time around turns out great?
Such was the case with reader Slammie and Hachiya persimmons. In a response to my Fuyu Persimmons post, Slammie had said she liked Hachiya persimmons more than Fuyu ones. I had eaten the former once before, not knowing that Hachiyas should be consumed when they’re very soft, and so got a mouthful of bitterness. But I decided to try them again, wondering how they compare to Fuyus. |
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