the kwok talk forums

So, I had some cupcakes made for some coworkers at church, but ended up ordering wayyyy to many, so we took like 20 of them home. I've been eating them like crazy this weekend. Now on day 4 of having them, I'm up to having eaten 14. So good, yet so not.

You are not thinking clearly- you are in sugar and carb shock- and shouldn't be trusted to make correct decisions. Unfortunately this means that includes the decision to eat cupcakes. You should bring the rest into work and call it a day. Or at least let Jenny make all decisions until you have eaten them all and then have detoxed.

During my recent trips to Nashville (which has a huge growing Mexican population it seems), I was introduced to the taco trucks which had some of the best Mexican food I’ve ever had. My brother then just got introduced to one that we apparently have in some random ghetto area here in STL that is just as good as them. I’m super excited to go try it out sometime. It’s definitely different, using meats like cow tongue and tripe, but being Asian I’m already used to those meats.

Also, there’s a local pizza place here called Pi, which got in the news a while back when Obama came here to speak and then tried the place and thought it was the best pizza he’s had (much to the disdain of Chicagoans). He loved it so much that he flew the owner up to make pizzas at the White House. Well, ever since then, the place has gone gangbusters and is always packed. I finally made it over there and have to say that (while pricey) it was some pretty awesome pizza (both deep dish and thin crust). It’s a very nu-hippie/hipster place with them using organic stuff and being very green.

That's cool. I love those trucks. We had a whole lot of like Jamaican, Cuban, and Puerto Rican places in FLA. Which isn't really a surprise, given the closest to the pin factor. I used to love some mofongo from this one truck in a gas station parking lot called Manny's Mofongo. Truck food is awesome. Just don't think about sanitization or the temp danger zone.

A few months ago I was driving around the mountains and I was wayyy up there, miles and miles from civilization, and there was a food trailer on the side of the road. We stopped there and had the best bison burgers ever.

Can I just say that getting my pizza dough to rise in the CO winter in a drafty old house has me resorting to putting the dough in a bowl in front of the heater. Even then it really doesn't work too well. It is like I might as well not even let it rise. I could maybe put it in a really low temp oven, but that is defying the concept of letting it rise naturally. Anyone else have some weather or geography related food snafus?

Nothing weather-related, but I once worked with hot pepper powder making Korean spicy tofu soup (soondoboo) and must have gotten it on my fingers, which nicely absorbed into my contact lens when I tooke them out. The next morning, when I put them in, I imagine I basically experienced what it is to be pepper sprayed.

That's pretty awesome that you can make your own pizza dough.

I want a bread maker (that's totally unrelated, but I just thought of that.)