ramblings of a Seattle travel, food and photography hound
Bamboodles makes its own bamboo stick noodles from a technique developed in China by a master named Hu Min in the early twentieth century. The chef here learned his trade from one of Min's disciples. The kneading of bamboo stick noodle dough is done by the master who straddles (actually, it looks more like a... Continue Reading →
On this visit to Southern California, we read a review in the Los Angeles Times of Kam Hong Garden, a Chinese restaurant in Monterey Park that specialized in making its own noodles. Here, they offer four kinds of pasta: hand-pulled (la mian), knife-cut (bai mian), hand-shaven (dao xiao mian), and flat noodles that are wider... Continue Reading →
The best hot pastrami sandwiches are piled high with sliced fatty meat, moist and succulent in its own seasoned, beefy juices. What passes for pastrami nowadays in more health-conscious restaurants is revisionist, an abomination to the sandwich, an insult to taste and texture, usually served with lean and chewy slices of meat that bear little... Continue Reading →
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