Chicken legs with chicken pox?

Ok, so I'm Taiwanese. And I think it's ingrained within my culture to get a good deal. I'm not as bad as my mom. She's like the ultimate bargainer. She has no shame. And I can't bargain at all. But if I see a good deal at the grocery store, I'm gonna stock up. Which is what i did this past week. I bought a bunch of chicken legs, even though my freezer is completely full, cause they were selling at $1/pound. And because my freezer is so full, I had to start cooking these guys, so i went to the trusty Cook's Illustrated and chose the recipe below.

Roast Chicken with Dijon mustard-thyme sauce.
Here's what you need:

1/2 cup Dijon mustard 1 tablespoon fresh thyme leaves , stems removed 4 chicken breast halves or 4 whole chicken legs 2 tablespoons butter 1 1/2 cups chicken stock 1/4 cup heavy cream

So you pour the mustard over the chicken legs, sprinkle on the thyme leaves, and let it marinate overnight. I also sprinkled on some red pepper flakes, cause i thought it'd add a little heat. It also made the legs look like they had a case of the chicken pox. Here it is below.
When you're ready to use the chicken legs, you take them out of the fridge and bring them to room temp. Meanwhile, preheat your over to 350F.

Take the butter and melt it in a skilled and then add your chicken. You wanna brown both sides of the chicken leg. When that's done, place the chicken legs on a sheet pan and stick them in the oven until they're cooked through (about 20 minutes).

Next, you wanna make the sauce for your chicken legs. Using the same skillet that you used to brown the chicken legs, add the chicken stock and incorporate the pan drippings. Cook until it reduces to half the amount. And add your cream. Ok, and this is the part where i ran into some trouble. you're supposed to use an immulstion blender (ie. a handblender) to blend up the sauce with the little brown bits the come off the pan. My first problem was that I put the sauce in a container that was too small, so when i turned on the handblender, sauce went flying. mainly onto me and my floor. After I'd cleaned that up, I resorted to using a large container, but as much as i blended, those little bits just got smaller and never incorporate into the sauce. I finally ended up straining out the big pieces.

ok, so here's the finished dish. It was mighty tasty, especially with the extra sauce and the red pepper flakes. And I liked it cause the mustard wasn't too pungent. Plus i love thyme. I also liked it cause prep was super easy and had i not sprayed myself with sauce, the cooking was pretty simple too. so at least now i have a reliable recipe to use on the rest of my chicken legs. or perhaps i'll just have to keep experimenting with new ones. perhaps chicken teriyaki...

A HALLOWEEN TREAT, CARAMEL APPLES

As you all know, we went apple picking last weekend, and I now have more apples than i know what to do with. I almost had them at a manageable level after making the apple pumpkin bread. But then i visited Arti, who gave me another bagful of apples, cause she didn't know what to do with them. So there I was, stuck with another big bowl of apples, and out of ideas for recipes.

Luckily, I was once again watching Martha a couple of days ago (she's been so helpful of late), and there she was, making candied apples with Rosie O'Donnell. So, that was it, i decided to make caramel apples for my friend Akash's Halloween party. First, caramel is the easiest thing in the world to make and second, I'd use up a ton of apples to do it.

So I guess you could start with a recipe, but when i make caramel, I always eyeball it, as I was taught. (so Katie will probably never make this, since she always needs a recipe.) Here's what you need: sugar and water. (well, that's the base at least. And this will get you to a hard caramel). If you want a creamy caramel sauce, you'll also need a chunk of butter and some heavy cream.

Easy enough. Ok, to start, you need some sugar. Oh, about two cups, depending on how much caramel you want at the end and that goes into a pot. It's important to have a metal pot, where you can actually see to the bottom cause you'll want to be able to see the color of the sugar changing. Then you start adding water. How much? Until it feels like wet sand. Really, that's what my first chef told me and that's how I measure. Then, you wanna wash down the sides of the pot. Meaning you just get your hand (or pastry brush) a little wet and run it along the sides of the pot. (this will help to prevent crystallization)

Ok. Here's a pic. Now that goes on high heat on the stove. You can add in a little squeeze of lemon or a pinch of cream of tartar if you're really scared of crystallization. but really, it's never happened to me. ok, so here it is bubbling away. do not stir it, shake it, etc. because that will promote sugar crystals. just let it go.

Now, what you're looking for is for the sugar to start to darken in color. And this is when you really want to pay attention. You're looking for an amber color. Like below. When you get to this point, you wanna remove it from the heat.

now, remember that even though you're taking the pot off the heat, the pot itself is still hot, so the caramel will continue to darken. look at the difference below. it's only been maybe a minute after i've taken it off the heat and the caramel is noticeably darker. give it a few swirls to even out the color. then drop in a large square of butter. (i don't know, like 2 tablespoons). the caramel will start to bubble and you can stir the butter to help it melt in. Now be super carefuly. Sugar is damn hot. it's like the worse burn you can get in a kitchen. even worse than a grease burn. so watch your fingers.

after the bubbles die down, stir in the heavy cream (like a cup to a cup and a half). again, the caramel will bubble up, so beware of that. oh. also, use heavy cream. don't try to substitute with half and half. i did that and had to start all over again. it was just too watery. but at least i learned my lesson and can share my infinite wisdom with all of you.

all right, here's your final product. all ready for the apples.

And here are the apples. Wash, dried and with their sticks in place. I dipped the apple in the caramel, all the way up to the stem (like Martha said, apparently it helps the caramel from not slipping all the way off).

And here are the finished apples. Unfortunately, a lot of the caramel came off, despite my attempts to make sure all the excess had dripped off before setting them down. I think this has a lot to do with the consistency of the caramel. So if you allow the caramel to sit a room temp and stiffen a little, it seems to stay on much better.I kinda wish i had one of those to eat right now.

At any rate, off I went to my friend Akash's party, dressed as Smurfette and accompanied by my large plate of caramel apples. I hope that someone ate one, though i think most were overwhelmed by the offering of food already present at the party. However, at least I got to use up some of the apples, and have once again restored my apple supplies to a manageable level.

A Small Village with a Great Kitchen

I rarely go across the river anymore. Which is funny since I used to live in Cambridge and getting over to Cambridge really only takes 10 minutes for me. Still, I think having that body of water separating Boston and Cambridge is just a mental barrier I can't get past. (and believe me, I'm not the only one. How many of those Harvard students have never even been to Boston?) However, last Wednesday I decided to meet Sue Min for dinner in Huron Village, which is just north of Harvard. It's got a handful of cute shops, which include the Formaggio Kitchen, a lovely gourmet food shop with some great stuff. And since we're both big fans of cheap, casual places that serve decent food, we decided to go to one of Sue Min's favorite places, the Village Kitchen.

Now the Village Kitchen is this tiny little place,with only like 5 small tables. Oddly enough, it's an Italian restaurant, owned by an Armenian family. It's super casual and all their stuff is lovely and all reasonably priced. When i got there, Sue Min had already decided that she was gonna get the Pasta Puttanesca. I perused the menu and settled on the lobster ravioli with pink sauce. (I think it was like $12, so a definite deal). when we went up to order, there was a very tempting display of assorted veggies (like the zucchini which had just come off the grill) so we also decided to share a platter of antipasti.

As we waited for our food, lots of neighborhood people were coming in and out of the place, picking up pizzas or grabbing a casual bite. Unfortunately, I was sitting in the seat closest to the door, so felt a breeze everytime it opened. so if you ever go, avoid this seat. Otherwise, it's a very cozy atmosphere.

So here's our plate of antipasti. As you can see, it's huge. so good thing that we shared it. And to be honest, had I known how good it would be, i think i would've just ordered one plate for myself and just eaten that for dinner. There's caluiflower, tomatoes and mozzarella, zucchini, eggplant, spinach and lots of other stuff. yummy!

By the time we'd finished this and our pasta dishes were ready, i was pretty full. So here's my ravioli. As you can see, the sauce is actually more yellow and not pink, but i enjoyed it anyway. I also like finding little chunks of lobster floating around in the sauce. it added some nice flavor and texture. And i also enjoyed the fresh basil that was in the sauce.

Here's Sue Min's still steaming pasta puttanesca. She also liked it a lot. (but she's regular at this place, so she knew what to order).

So all that plus the drink and tip came to about $20 for me. (it was a bit less for Sue Min). The entrees are all under $15 , and because I 've never had one of the regular meat entrees, I can't really recommend those. But I think they do a great job with the pasta, and it was certainly worth a trip all the way across the river.

Apple Pumpkin Bread for all!

If you haven't noticed, I've been trying to figure out creative ways to use up the apples that we picked this past weekend. (you can only eat so many apples a day). So i decided to make an apple bread. After searching on my usual websites for a decent recipe, I figured out that i wasn't happy with anything that i'd seen. most required ingredients i didn't have and didn't want to buy for just one recipe. luckily, the amateur gourmet,my favorite food blogger, you can find his link to the right, had just made an apple pumpkin bread recipe, and leah was kind enough to send it to me. after taking a look at the recipe, i realized that the only thing i needed to buy for this recipe was pumpkin, since i had all the other ingredients at home, so i set to work.

now as you all know, i like to setup my ingredients the day before, so when i come home, i have less work to do. i'm not gonna reprint the recipe here, since you can find it on the amateur gourmet's website. so here are the ingredients i set up the night before, the bowl of dry ingredients with spices. plus i measure out all the sugar and made my crumble topping.

now all i needed to do was chop up the apples:

and put together the wet ingredients: sugar, pumpkin, eggs and oil.

add the apples to the wet ingredients:

and mix in the dry. oh here's a tip. whenever you're adding one ingredient to another (like dry to wet) you want to use the rule of thirds. meaning add your ingredients in one third, mix. then add the next third, mix and... you get the idea. you never want to add it all the once cause it just makes a mess and is impossible to mix.

now, you can see that this makes a giant bowl of stuff. and mine is even more giant cause i double my recipe since i wanted to make mini loaves for all my friends. here are the mini loaves ready to go in the oven after i've spinkled on the spice crumble topping stuff.

here they are when they come out.

when you slice the bread, you can actually see the apple chunks. now, if you happen to not enjoy chunks in your bread, you might want to grate your apples and then add them to the batter. that way, your batter will be completely smooth. also, if you're a nut fan, i think walnuts would've been a nice addition to the recipe. what i liked most about the recipe that it made my apartment smell all fall like. the spices and pumpkin and stuff. very yummy. and after they cooled, i wrapped the loaves in plastic wrap and tied with pretty ribbon. i hope all my friends will enjoy them.

MY VERY FIRST APPLE TARTE TATIN!

If any of you keep up with this blog, you'll know that my all time favorite dessert is apple tarte tatin. (i talked about the one at the petit robert that i had a while back and didn't like). so, as i said in my previous post, i took the day off to go apple pickin' with my friends leah and arti. i just don't feel like it's fall without apple picking. so even though it was rainy, cold and overcast, off we went to harvard, ma to go apple picking.

the place we went (i forget the name at this point) was a little different from the apple picking places i normally go to. i think they're more geared to making apple cider for wholesale. i'm sure i picked up a bottle of it from whole foods or some supermarket. so they didn't have the usual pumpkin patch (though there were pumpkins), or cool farm store (i sorely missed the cider donuts), candied apples or the petting zoo and real bathrooms and many places that are geared more to the general apple picking public. however, what they did had was a lot of apples, and a huge variety of them, more than i'm used to picking. and by wandering towards the back of the orchard, we were able to find trees loaded with apples.

here's a pic of the trees loaded with apples. we ended up pick several varieties. like macoun (my favorites), mcintosh, cortlands, empire and golden delicious (which were huge. man apples as leah would like to call them).

and here's a pic of our bag with the apples.

now. if you've ever been apple picking, you know that after you pick your apples, you gotta cook them! so we hauled the apples back to my house to make apple pie and apple tarte tatin. (i've had this planned for a while). for my tarte tatin, i used the recipe in my cook's illustrated cook book. it was pretty straight forward and easy. plus, i bought the puff pastry pre made, cause really, you can't make that stuff at home. even when i worked in a kitchen we always used premade puff. otherwise, it's just too time consuming and will turn out like crap.

ok, so here's me peeling the apples. which i then cored and cut in half.

next. you melt one stick of butter in a skillet. (make sure you pick a skillet that can go in the oven. luckily, my sister left this cool cast iron one when she moved out)

take the butter off the heat and sprinkle in the sugar evenly. (3/4 cup plus one tablespoon)
then arrange your cut apples. (didn't i do a nice arranging job? i think so too)

then the pan goes back on high heat for 10-12 minutes, so the sugar and butter will caramelize. you're look for a deep brown color. the first time i made my failed tarte tatin, i didn't caramelize the sugar enough. so, it didn't have the pretty caramel color that it should have).

ok, after it caramelizes, again remove from heat. now here's the step that i'd only seen in cook's illustrated, but it worked out well. you gotta pierce the apples with a fork and flip them over. so the apples will cook on both sides. be careful when you're doing this, cause you don't wanna burn yourself with the caramel sauce. then it's back on the high heat for another 5 minutes.

in the meantime, i've thawed my puff overnight in the fridge, so it's all ready to go. after i remove my pan from the burner, i spread the puff over the skilled and tuck in the edges. and into the over it goes for 15 minutes while the puff browns.

ok, here it is after it's out from the oven. the puff is quite puffy at this point, but it'll shrink down.

you gotta let the thing rest for a few minutes. i let it go for 30, before you can flip it over. when flipping, first loosen the edges of the tarte from the skillet. then put a large plate on top and flip! i was lucky that none of my apples stuck. and look at that huge puddle of pretty caramel sauce in the middle!

i served it with caramel ice cream and everyone enjoyed it. i just love puff pastry. and was thrilled to make my first successful tarte tatin. now i have an extra sheet of puff left. i'm not sure if i'll make another tarte tatin or some apple turnovers. but now that i've had a successful apple tarte tatin making experience, i'll be sure to do it again at some point, and perhaps even experiment with some other fruits...

Perhaps this is Shangri-la. Taiwanese dim sum in Watertown.

i haven't had a sunday off since before i opened this store. which means no sunday brunches and no taiwanese dim sum. so yesterday, in honor of fall and apple picking season, i took the day off. and of course, i took advantage of this rare opportunity to finally go to the other taiwanese dim sum place in belmont.

now everyone knows about the taiwanese dim sum place in watertown. (no one really knows what it's called, it's just the taiwanese dim sum place) it's located on the corner of california and los angeles, so it's easy for me to remember. haha. it's always hard to get a table, so if you miss the first seating, you're screwed and end up waiting 45 minutes for a table. i'd heard about the taiwanese dim sum place, it's actually called shangri-la, in belmont from trusted sources and heard that it was even better than the watertown one. so off we went. me and arti.

we arrived about 11:15, and promptly found out that the place didn't open until 11:30. so we decided to wait in the car since it was a chilly morning. unfortunately, a line started to form. so i made arti get out of the car and we waited with everyone else outside. i was not going to miss the first seating. at 11:30, as everyone waited outside impatiently, the doors were opened and a big rush ensued to grab tables. arti and i got a 2 top in the back. and we were happy to have lined up, cause those tables filled up quickly. oh also, your whole party needs to be there before you get to sit. (when we left, there was a large group of ppl waiting at the front of the restaurant)

since this was arti's first trip to taiwanese dim sum, i did most of the ordering. but she did a great job in ordering this tofu roll up thing which was very yummy. here it is:

and then i ordered a bunch of stuff for us to share. here's my bowl of sweetened soy bean milk and fried dough. in taiwan, you get this stuff from vendors on the street. and it's fun watching them make it. i have great pics from my trip last year.

then there's the chive pocket

and the scallion pancake

do you notice a pattern of fried foods? i also ordered arti an order of little dragon dumplings aka soup dumplings. i didn't know that it'd be her first time eating pork. but i think she liked them ok. those are one of the foods i miss most after giving up pork myself.

i also ordered arti beef in a sesame bun pocket thingy. big ed loves those. but since arti just started eating beef recently, i think it was too much for her and she didn't like it very much. however, she did enjoy everything else.

and after all this food, we had plenty to take home. and it all came out to $24 (not including the tip). so another great thing about taiwanese dim sum is that it's super cheap and of course. super tasty. at the end of the day, i don't know if i can say for certain that the belmont place is better than the watertown place. but the service was marginally better and i liked the fact that it was a little closer with more parking than the watertown one. if i ever give myself a sunday off again, i'll have to check out the taiwanese dim sum at wisteria house first. but i think i'll one day be back to shangri-la.

If you give a mouse a cookie...

As you all know (if you actually read all my posts), 2 nights ago i had dinner at Katie's house and we made chocolate chip cookies. Inspired by our cookie making and remembering that I had all the exact same ingredients at home, i decided to make my own batch of cookies for some friends. So below i'll detail my cooking making, along with some helpful tips when making your own cookies.

the recipe I followed was the one on the back of the toll house cookie bag. I figured that they turned out well at katie's, so might as well repeat the success. The first thing I did in the morning was measure out all my ingredients and put them aside. When you're in a kitchen, this is a step called mis en place (meaning everything in its place, it's also a way to describe the organization of a kitchen and it's one of the first things you learn working in a pro kitchen). by measuring before hand, it makes the actual cooking part a whole lot easier, cause like in cooking shows, you just dump everything together and you don't have to stop at some point and measure whatever ingredient out. it also helps you keep track of what you've already measured, so at some point you're not standing there wondering if that was the second or third cup of flour you just poured into your batter (believe me, i've done this before), it lets you keep your hands clean, rather than getting batter all over your kitchen as you tried to figure out where you put the vanilla extract after the last time you used it and it forces you to actually read the recipe before attempting to make anything (also an important tip). I also left the butter out so it could soften at room temp.

when i got home that night, i got down to my cookie making. here is the butter after i creamed it with the sugar. it's important that the butter be at room temp, so it's nice and soft and will cream nicely.

next, i added in the eggs. as a general rule, when you're making cookies or cakes and you forget what order stuff is supposed to go in, just remembered that fats (butter, eggs, etc.) always go together first. then you add the dry ingredients (flour, baking soda, salt, cocoa powder, etc.). oh also, always scrape your bowl between adding ingredients. one of my firsts chefs always said that the sign of a good baker is if they scrape between adding ingredients. it just ensures that everything is properly incorporated and that you won't have a lump of butter or flour sittting at the bottom of your bowl.

speaking of which, here are the dry ingredients going in. see how much easier it is when you measure everything first?

and lastly, the choco chips and walnuts.

i spooned them all onto my pretty baking sheets, which i've had for months and never used. so i'm happy i got to use them this time around. and just to make sure they bake evenly, it's nice to flatten the mounds slightly with your fingers or the back of a spoon. then you'll get those perfect round cookies that you see on the package, rather than the lumpy (but still tasty ones). unfortunately, i forget to do this until the last pan, but oh well. they will tasted good.

here's the finished product. (the lumpy ones, i saved most of the pretty ones for my friends, which i put in plastic bags and tied with pretty little bows)
so in answer to the title of my post, if you give a mouse a cookie, then she'll end up eating three of them and lie there with a full tummy cursing herself for eating so many cookies. but hey, at least they were yummy cookies which i made all by myself.

Fried Burritos and Cute Kitties. What else do you need for a lovely evening?

Ok, before i talk about food, my friend Katie asked that I put up pictures of her two cats, Oscar and Molly. And since i'm their auntie, and i had dinner at Katie and Dustin's house last night and I've known the kitties since they could fit into my palm, here they are:

Happy Katie? Ok, moving on. As I said, last night I had dinner at Katie and Dustin's house. Two friends that I've known forever. Now normally, Katie and I are the two cooks, but Katie managed to get Dustin to cook dinner for us and his specialty is the fried burrito.

So I helped chop some veggies and do prep. Here on the cutting board you can see the chopped lettuce (which Katie wouldn't let me chop cause she likes it done a special way when it goes into the burrito), the mushrooms are in the background, and there was also refried beans and grated cheese.
Meanwhile, Dustin made the broccoli cheddar rice and browned the turkey meat and threw in a seasoning packet.

At this point, we were kicked out of the kitchen. Or rather forced out. So katie and i played a few games of boggle (she kicked my butt) while Dustin made our dinner. I think that's the best deal ever. I gotta look into getting a bf that will cook me dinner. Anyway, I think the basic concept is that you fill the tortilla with all the above ingredients, roll it up and fry them in a pan until they're nice and crispy and the cheese is all melty.

Here's the finished product, with the side of broccoli cheddar rice.

Totally tasty. Good job Dust-buster. And also very filling. At the beginning, I thought I could eat more than one, but soon gave up that idea. And i liked the idea of pan frying the burrito. I never would've thought of it and i enjoyed the crispiness of the tortilla. After dinner, Katie and I made chocolate chip cookies with her mom's special recipe (the one on the back of the toll house chocolate chip bag) and then we settled in to watch the apprentice with the donald. can someone please explain to me why Jennifer wasn't fired after royally screwing up the presentation? The final conclusion, good friends, cute kitties and fried burritos will always make for a lovely and relaxed fall evening. now i'm off to look for a bf who will cook me dinner.

A Taste of Home, Dinner at Wisteria House

On Wednesday night, a bunch of ladies and I attended a party at the Armani Cafe thrown by my pubicist. Afterwards, my friend Sue Min and I decided to grab a quick and casual dinner at the Wisteria House since we were already on Newbury Street.

Wisteria House is one of those restaurants that has a basement level entrance. It's actually located right next door to Tapeo, a very popular restaurant on Newbury, but you might never have noticed it. At any rate, it's a small, cute restaurant with wooden benches and tables and best of all, it serves some traditional taiwanese food, that's also super cheap. When we went in, only a couple of tables were occupied, but that was fine with us. I do wonder how this place has managed to stay open with the prices they've got (where else on Newbury can you get a dinner for less than $10 and don't say Pho Pasteur, cause they've already closed), but i'm not gonna question it. I'll just enjoy it while it's still around.

So Sue Min and I both ordered very traditional noodle soups. i got the fried chicken noodle soup and Sue Min got a noodle soup with stir fried pork and pickled veggies.

Here's Sue Min's dinner:

And here's mine.accompanied by fried chicken legs:

As you can see, they're too big bowls of soup with noodles and my chicken legs came on the side. The portions are super generous. Unfortunately, that is pork you see in the middle of my soup, but i just picked it out. The chicken legs were huge, crispy and when you bit into them, you got the immediate flavor of MSG. yum. It kinda reminds me of when I was growing up. My mom would make the same dish with fried pork chops (back when i ate pork) and also serve it on top of a big bowl of noodles. Sue Min actually finished her bowl of soup and said she like it a lot. I didn't finish all my stuff and so, took half of it home.

I overheard a conversation that one customer was having with a server and she mentioned that Wisteria House has also started serving traditional Taiwanese breakfast on the weekends. I haven't been there yet. I normally hit up the place in watertown that's well known as the Taiwanese dim sum place and I'm venturing out to the place in Belmont this weekend, but one day, I think i'll drop by Wisteria House to try it out. In the meantime, if you happen to be on Newbury Street and it's a cold fall evening, drop on into Wisteria House for a nice bowl of hot noodle soup. It'll make you all warm and happy, and you won't break the bank for dinner on Newbury Street.

Big Ed's Birthday Dinner at Khao Sarn

For big ed's bday last sunday, he decided that he wanted to have dinner at khao sarn, which is super convenient because our friend, am's, family owns the place. we often go here if we have a huge group of ppl cause am takes care of us, so it's almost like being at your friend's house for dinner.

On this night, Am did all the ordering, as usual. And she ordered a ton of dishes (which was good since we had like 20 ppl at dinner, big ed's a popular guy) so for this post, I'm just gonna stick up all the pics I have and describe what we got, even though i didn't photograph everything. Here it goes.

Many people started with drinks. Here's pretty one. It's lychee juice. And tasted like lychees. Sweet and refreshing. yummy.

Then we started with two appetizters. The one below is a spinach leaf(i think) and it's topped with toasted coconut, dried shrimp, peanuts, lime and i don't know what else. you top it with with sweet syrupy brown stuff. also very tasty.


This was the second appetizer. i think am called it a khao sarn platter. or i could just be making it up. but there are skewer of beef and chicken satay (i love peanut sauce, it's my favorite), spring rolls, fried shrimp and crab rangoon type things all served with different dipping sauces.

Here's the pad thai:

A steamed fish:
This is the salmon mousse. it's one of my favorite things at khao sarn. It's like salmon with coconut milk and red curry and i don't know what else. I think it's steamed in a bamboo leaf. at any rate, it comes out sweet, spicy and really good on rice.
This is a ground chicken dish. I don't know what goes into it, but i did eat it.
And here's one of the coolest dish presentations of the night, a seafood curry served in a coconut shell. It's got lots of scallop and squid too.

All great dishes with beautiful presentation. We all ate a ton and i got so distracted by the desserts of mango and sticky rice that i forgot to photograph them. ah well. This place is especially great if you have a big group cause you can do like we did, order a ton of dishes and share them. Then you get to try a little bit of everything. Or just make friends with an owner and have them order for you. I found that this is one of the best ways to eat. Get working on it.