(??)???? I mean, really. Taiwanese or not, if looking at this doesn't induce some watering in the mouth, I'm afraid we don't have anything in common. Just imagine that gelatinous pork belly coated in DARK, CARAMELLY AMBER SAUC
(??)???? OK, I sort of bashed it in my previous post (as if it matters), and stripped its right for photos (as if they care). But maybe I didn't make myself as clear as I should have. What I meant was, the tourist-trappy pre fixe we ordered SUCKED, yes ( "Ma'am, this is Robuchon's signature this
(简体)（繁體） I assume people meant my ethnicity, not the city I currently live in, but even that has no easy answer. Three decades of my life so far are sort of evenly spent in three different locations. The country I was born in but haven't lived in for more than 2 decades. The country I spent all my teens therefore granted me a citizenship of. Then there's the city I feel most at home, where it shaped me into an individual and till this day, still defines me. So which one are they talking about? Oh, and of course this shithole place where I'm currently residing in for the past 3 years, where I don't even want my name to go anywhere near the close proximity of. I think it's safe to say that I'm a product of the environment of a shrinking globe. That I'm suffering from identity crisis. So I guess it's only biologically natural that this illness is inherited down to the offspring of such individual. May I introduce you the very bizarre, very confused Chicken Rice Juuuuunior! Wait
As much as I would like to apply total professionalism to this little webspace of mine, a chain of unfortunate events have delayed this particular story, which I'm very excited about, for days. But now the demon-like jet lag is slowly but surely departing my body, and my dear boy is on his way to hopefully complete recovery, let me get back to the happier things in life. Like my satellite that comes with complete HD Food Network Channel. I wish I could take total credit for this dish, but it came from a little segment featuring a little Italian restaurant in the Lower East Side. I mean of course, why didn't I think of this?! It's the reincarnation of the Cajun dirty rice, reborn as an Italian in pasta form! Of course! It totally makes sense! Their sauce is a combination of liver puree and duck stock that delivers the brownish "dirt-look". But why not make it even richer with this incredibly comforting and aromatic duck ragu that I make ALL the time.Then came the effort the correct it. And then, TOTAL insomnia. As I tried pushing through
So, here it goes. I'm going to start this story by making a confession. I have