Nice, my sister-in-law graduated from GW. I'm about a half hour out of the city (if traffic is kind) in VA.
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Asian ERA |OT| We don't AGE
- Thread starter Pet
- Start date
I do Chatime when I'm home, they are kinda a franchise so I can't say they are the best but they make what I like and I go there so often I get perks. There's also a shop up in Berkeley, if you head north from Sproul (away from the gym) that I recommend. It's on the north side, the gril who works there is pretty much the owner (her parents are, but she pretty much is the real owner/worker). I don't remember the name, but I'll catch it next time I'm there. She's the secret best Boba Place in Berkeley.
I don't know if I can trust you about boba if you tell me tapx. Lol.
When you come down to socal I'll take you to a good tea shop. :)
TapX was there for me in college (UCI) whenever my friends and I had a boba craving... seemed like they had a store on every block, so I can't really say anything bad about them.
Nowadays, I drive to Half and Half in Arcadia, their honey boba is so tasty.
It's literally the only one that doesn't shut down in the area, so yeah... Hey, at least it's cheap compared to the other ones here.
I grew up in Irvine :D. Tapx is so sweet and artificial :(. Even their regular milk tea comes from powder, or at least tastes like it.
Half and half isn't that bad.
Tbh, the tea place near the old 99 Ranch--been there forever--while expensive, is much better than most places in Irvine. Their basic milk teas don't come from powder.
Also, if you're in SGV ask Septimus Prime about the good boba places. I'm partial to AU79, even though I feel like their quality has declined as well.
Really? We're talking good boba and also mentioning TapX and Chatime? Really?
At least try Ten Ren.
At least try Ten Ren.
I can't believe TapX is still around. They did have good popcorn chicken though.
I'm happy Norcal is finally starting to get Happy Lemon though. One of the Socal chains that I really like.
As for SF boba places, Super Cue is probably my favorite one. Although Teaspoon is good as well. And Cool Tea Bar for roasted oolong milk tea.
I'm happy Norcal is finally starting to get Happy Lemon though. One of the Socal chains that I really like.
As for SF boba places, Super Cue is probably my favorite one. Although Teaspoon is good as well. And Cool Tea Bar for roasted oolong milk tea.
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*high-five
(All this elitism is in good fun, y'all. I just want everyone to try really good milk tea!!!!! It's the drink of my peoples, after all.)
Was looking for this. Thank you.
paired with Taiwanese popcorn chicken:
I always look for basil in my popcorn chicken. I feel sad when there's none in my order =\. Can anyone recommend good popcorn chicken places? I recently went to Monja Taiker a couple of times and so far, that's my #1.
I mean you're 100 percent correct -- Chattime is like McDonalds' tier when it comes to Boba Tea. But the owner of the shop in Redwood City really likes me, so he basically lets me do what I want in terms of customization.
Just a reminder of where we stand in society:
https://www.usatoday.com/story/spor...nsion-world-series-2018-yu-darvish/810015001/
B.S.
https://www.usatoday.com/story/spor...nsion-world-series-2018-yu-darvish/810015001/
B.S.
Does anybody else have problems with contact lenses? I can't get the blasted things in no matter how hard i try. Mind you last time I made a good effort at it was years ago.
I've always secretly suspected the problem is either I've worn glasses since primary school and I habitually squint so opening my eye sucks, OR the stereotypes are true and my eyes are too damn narrow. But my bro can use them no problem, so probably not that.
/edit bad timing lol
I've always secretly suspected the problem is either I've worn glasses since primary school and I habitually squint so opening my eye sucks, OR the stereotypes are true and my eyes are too damn narrow. But my bro can use them no problem, so probably not that.
/edit bad timing lol
Husband's eyes are too small, lol. It takes him like 5 minutes per eye.
Yeah, I'm the same. I can't wear them -- my parents were so mad when they first got them for me on my like 15th birthday and I abandoned them after 3 weeks. I really wish I could wear them though, I think I look much better without my glasses.
I'm not sure. I know milk tea started in Taiwan, but I have no idea how popular it is in the rest of Asia.
They are literally everywhere in Singapore and Malaysia so I assume the same for the rest of SEA.
Also greetings from SEA
Meph wants to know where you are.
If you are close by we may rob you of your meats.
Sax PING PING PING PING PING
Septimus Prime - Ooh sounds delicious. Post pictures of the cup later :D
Septimus Prime - Ooh sounds delicious. Post pictures of the cup later :D
I just ate a big meal and looking at this made me hungry again
lol, I was a dumb, poor college student that didn't know any better. =P my taste buds have changed drastically since then.
I wore contact lenses for 10 years and didn't get used to them until a year in. It's so unfair for asian eyes but you'll eventually get used to the process. Recently got lasik and holy shit, what a godsend.
I wore contact lens for years, but it took me a couple hours to pop them in as a teen. The trick is to hold open your eyes with two fingers and quickly pop them in at a slight angle (from the bottom for me), creating a molding effect. The contact lens should "take" almost immediately to your eye.
Ya, that couple of hours thing is what happened to me, and I gave up as a result. It didn't help that I would be getting up for the bus and didn't have time to fool around with that shit.
I gave up on contact lens because first it took me 5 min per eye getting the damn things on. And I have fairly big eyes! Even when I got the hang of getting them on it still took me at least 10 per eye trying to take them off. Ain't got time for that shit.
Sydney!
Not really, then again I've gotten accustomed to touching my eye due so many freagin' lashes that manage to get in there. However I do have dry eyes so the problem with contacts for me is wearing them for than 5-6 hours on average until they start to blur or become uncomfortable to wear.
Crazy weekend, with all the entertainment options!
Here's some stuff I've made, along with the recipes:
French Apple Tart:
Deceptively easy but tasty. Cooked this for my birthday party last night to big fan fare.
Recipe/Instructions:
Pie Crust: Just use this: http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
Apples:
-3-4 medium sized apples, sliced as thin as possible. Shape doesn't really matter but I cut the apple in half and then slice them into pieces.
- 1/2 cup sugar
- Cinnamon as desired
- Some extra butter
- Apricot Jam (Optional as topping)
- Brown Sugar
Instructions:
0. Preheat the oven to 400 degrees
1. Make that serious eats dough recipe, and then memorize it for any other butter crust desert you want to make (pies etc.) Seriously, it's failproof. I usually combine the ingredients with my hand and don't wait the full 1 hour so that the dough is firm and it's fine.
2. Cut the apples up, and add the sugar and cinnamon to taste.
3. Spread the dough into a pan lined with parchment paper and arrange the apples as you like. There's no real rule of thumb, but ideally you wanna cover every part of the dough up.
4. Take about 1-2 tablespoons of butter and cut them up into little cubes and toss on top of the apples, spreading evenly. Take some brown sugar and do the same.
5. Toss into the oven for 45-50 minutes, checking occasionally. Near the end of the process, I like to toss some extra cinnamon on top for some color/flavour.
6. Take out of the oven, and spread some apricot (or w.e) jam on top. We served it hot with some vanilla ice cream and it was pretty awesome.
Beef Noodle Soup
Note: This is one of my favorite dishes to make, but the complexity can scale depending on what ingredients you have on hand. I'll try to list ingredients that I consider to be optional as such.
Ingredients:
This dish can get really complicated really quickly, but at the very basic you're just stewing some beef with all of the spices and sauces listed above. I don't really do exact ingredients with this one, because a lot of it is going to be off of what you prefer with the broth. For example! I'm a big fan of having the broth be salty but spicy with some herbal flavor. Not as big of fan of spice? Don't as as much doubanjiang etc.
Instructions:
1. Cut up some beef up into chunks
Size and shape depend on your preference. Here's what mine look like:
2. Get your spices ready:
If you put a gun to my head, I would say that the star anise and black pepper are really the only two spices you need.
3. In a big pot, heat up some oil on high and fry up the beef chunks until cooked around. If you want to brown it, make sure the pot is rid of excess moisture. Alternatively, fry it on a frying pan before moving it over to a pan:
If you have beef bones or beef shanks, how you would manage all of these things is to boil the bones/shank in one pot. Fry/brown the beef in another frying pan, and then move all of the ingredients over into the big pot when ready.
4. When beef looks semi-cooked, add in water until the beef is completely covered:
5. Add in your spices and soy sauce/other sauces:
Sauce first:
Spices next:
Some people say to put all of the spices into a tea bag or whatever... but I'm lazy and don't think it's entirely necessary.
6. Bring the pot to a boil. When it hits a boil, reduce to low-medium heat and let it simmer for 40+ minutes. Serve with noodles for the quintessential beef noodle soup, or just add to rice or your carb of choice. In a noodle applicatio. you can add some bok choy, tomato slices and cilantro:
Here's some stuff I've made, along with the recipes:
French Apple Tart:
Deceptively easy but tasty. Cooked this for my birthday party last night to big fan fare.
Recipe/Instructions:
Pie Crust: Just use this: http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
Apples:
-3-4 medium sized apples, sliced as thin as possible. Shape doesn't really matter but I cut the apple in half and then slice them into pieces.
- 1/2 cup sugar
- Cinnamon as desired
- Some extra butter
- Apricot Jam (Optional as topping)
- Brown Sugar
Instructions:
0. Preheat the oven to 400 degrees
1. Make that serious eats dough recipe, and then memorize it for any other butter crust desert you want to make (pies etc.) Seriously, it's failproof. I usually combine the ingredients with my hand and don't wait the full 1 hour so that the dough is firm and it's fine.
2. Cut the apples up, and add the sugar and cinnamon to taste.
3. Spread the dough into a pan lined with parchment paper and arrange the apples as you like. There's no real rule of thumb, but ideally you wanna cover every part of the dough up.
4. Take about 1-2 tablespoons of butter and cut them up into little cubes and toss on top of the apples, spreading evenly. Take some brown sugar and do the same.
5. Toss into the oven for 45-50 minutes, checking occasionally. Near the end of the process, I like to toss some extra cinnamon on top for some color/flavour.
6. Take out of the oven, and spread some apricot (or w.e) jam on top. We served it hot with some vanilla ice cream and it was pretty awesome.
Beef Noodle Soup
Note: This is one of my favorite dishes to make, but the complexity can scale depending on what ingredients you have on hand. I'll try to list ingredients that I consider to be optional as such.
Ingredients:
- ~2 pounds of beef chuck roast/shank etc. Honestly cut doesn't matter all too much as you're gonna be slow cooking it for a bit.
- (Optional) Some beef bones for broth
- ~ 4-5 cloves of garlic, slightly crushed
- Few slices of ginger
- (Optional) Dried orange peels
- Dried chili peppers
- ~ 1 tsp Fennel
- ~ 2 tbsp star anise (pieces)
- (Optional) 1 Bay Leaf
- 2 tbsp (or more) Doubanjiang
- Soy sauce
- Black Pepper
- (Optional) Soy Paste
- (Optional) Cooking wine
- (Optional) Garlic Powder
- (Optional) Tomato paste (if you want a richer, semi tomato-y broth)
This dish can get really complicated really quickly, but at the very basic you're just stewing some beef with all of the spices and sauces listed above. I don't really do exact ingredients with this one, because a lot of it is going to be off of what you prefer with the broth. For example! I'm a big fan of having the broth be salty but spicy with some herbal flavor. Not as big of fan of spice? Don't as as much doubanjiang etc.
Instructions:
1. Cut up some beef up into chunks
Size and shape depend on your preference. Here's what mine look like:
2. Get your spices ready:
If you put a gun to my head, I would say that the star anise and black pepper are really the only two spices you need.
3. In a big pot, heat up some oil on high and fry up the beef chunks until cooked around. If you want to brown it, make sure the pot is rid of excess moisture. Alternatively, fry it on a frying pan before moving it over to a pan:
If you have beef bones or beef shanks, how you would manage all of these things is to boil the bones/shank in one pot. Fry/brown the beef in another frying pan, and then move all of the ingredients over into the big pot when ready.
4. When beef looks semi-cooked, add in water until the beef is completely covered:
5. Add in your spices and soy sauce/other sauces:
Sauce first:
Spices next:
Some people say to put all of the spices into a tea bag or whatever... but I'm lazy and don't think it's entirely necessary.
6. Bring the pot to a boil. When it hits a boil, reduce to low-medium heat and let it simmer for 40+ minutes. Serve with noodles for the quintessential beef noodle soup, or just add to rice or your carb of choice. In a noodle applicatio. you can add some bok choy, tomato slices and cilantro: