I am a food tourist, and I'll soon be in Seoul to bring my adoptive daughter home from Korea. I will have 1-3 days to kill and try not to be too nervous before I meet her, so I need immersive, fun, food-related things to take my mind off the upcoming excitement and give my nervous energy something to focus on. [more inside]
Can anyone confirm or deny the current existence of that Chinese food stall that used to be parked outside the Downtown Berkeley BART station - it was green and red/pink at one point, earlier than that pink and red - which serves these amazing, incredible dumplings (pork, shrimp or chicken)? Is it still there?
A caveat: I prefer New Green Bo to all of these. However, with a group of 10 friends from out of town, do you recommend Jing Fong, Golden Unicorn or another one of Manhattan's giant dim sum emporiums? I'm looking for quality and range. I haven't been back in Jing Fong since it was remodeled but I assume it's still pretty nice.
Does the US Department of Agriculture prohibit the use of growth hormones on meat raised for consumption? What other chemicals / additives are prohibited?
I'm trying to put together a restaurant guide for an academic meeting being held in Los Angeles' Universal City. Aside from the (mediocre) places along the nearby Citywalk, can folks recommend interesting / funky / neat / fancy and other types of worthwhile places to eat within a short taxi ride, drive or public transportation trip (from the Universal City metro station)?
Dear international travelers: what, where and when are your favorite food-based cultural festivals? I'm not only asking about agricultural festivals, although I appreciate recommendations for those, too; I'm also interested in religious and cultural festivals where a specific food or ingredient plays a central role.
What has happened to my love of food? [more inside]
TurkeyFilter: Last night I tested this year's turkey recipe, and it was a failure. I usually make a maple syrup/butter/broth reduction and use that and cheesecloth to make a wonderful bird - 4 years running. This year, though, I have to make a kosher bird as the meal will be held at a kosher family member's residence. The olive oil-based recipe I tried left the skin dry and soggy at the same time - not an easy feat - and the bird was OK but not special. We've deep-fried before to great results, and I assume peanut oil is kosher; should I adjust for another type of non-butter fat (would margarine work? olive oil certainly didn't) or just bite the bullet and deep-fry?