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Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.

Overheard on the Los Angeles Board

"R & R Soul Food across from Home Depot Center in Carson has a great chicken and dumplings for their Thursday menu special." - velozo155

"One of the things I found somewhat remarkable was the quality of the beef they use in the gyro. Too many times that is the Achilles heel of the beef gyro. This was excellent beef. So very tender." - Servorg on the only good thing at Sunny Grill

"The whole menu has changed and they also had some specials that night that my whole family tried. The new chef seems totally committed to using only top quality seasonal ingredients ... I haven’t been this impressed with an Orange County restaurant in quite a while." - cdmedici on the new chef at Kimera

The Art of Shabu Shabu

jacqueline f has something to confess: She probably uses way too much sauce at Shabu Shabu House. The place surely has good meat—well-marbled beef, with lots of good beefy flavor. But the sauces are amazing.

"It's embarrassing the way I dunk the beef in the sesame sauce," says jacqueline f. "I know I'm over-doing it. I know people are looking askance. I can't help it. There is no polite dip with me. I completely submerge the meat, swirl it around, and then drop it on the mound of rice, hoping that enough sauce falls off the meat to drench the rice, but that enough still remains on the meat, for the perfect bite."

There are also beautiful veggies, especially the bright chrysanthemum leaves. There's udon, but you have to be careful when you cook it. "They are almost as hot as molten sugar and for me, rather unwieldy, flying through the air. Once a noodle flung back at my hand and I suffered a huge blister on my index finger. This is dangerous food!"

She throws all the seasonings into the boiling water and drinks the glorious broth at the end—but she admits she has no idea what she's doing. Most Japanese folk seem to be adding the sliced green onions, daikon, and garlic to the sauces. They're also dipping the beef in the sesame sauce, and the vegetables in the ponzu, observes mrhooks. "You can, and should eat it however you like it, but it would seem very odd to a Japanese person to put any seasoning in the water," says la2tokyo.

Shabu Shabu House [Downtown]
127 Japanese Village Plaza Mall, Los Angeles

Discuss: How to Shabu Shabu? -- Shabu Shabu House

The Mission Burrito, Dissected

Not to be too gross, but if you dissected the stomachs of San Francisco’s population at any time, roughly a third would have the remnants of a Mission burrito inside of them. Cheap, filling, salty, and satisfying, the city's staple is like bagels outside New York: Other cities try to imitate Mission burritos, but they never quite taste right. Roxanne and I are not going to write about sourdough bread, the martini, cioppino, Irish coffee, or all the other things that were supposedly, with varying degrees of truth, invented in San Francisco. But a dip into Mission burrito territory seems necessary when discussing innovation. READ MORE

Chinese Burrito = Chinito

Monday was the opening of Mission Chinese Food, the latest bizarre yet tasty concept from laconic young San Francisco chef Anthony Myint. A favorite among the food blogger set, Myint leaped onto the scene a few years ago when he started a gourmet taco truck called Mission Street Food. After ditching the truck, Mission Street Food moved inside a divey Chinese restaurant on Mission Street, where it morphed into an experimental fancy street food–inspired pop-up restaurant that donated part of its proceeds to a local food bank. Another pop-up called Mission Burger followed, operating out of an Asian market a few doors down. Now Mission Street Food and Mission Burger have bit the dust and Myint is in the process of opening a stand-alone restaurant next door to Lung Shan. Now operating out of Lung Shan: Mission Chinese Food. Yes, that’s right, a Chinese restaurant inside a pre-existing still existing Chinese restaurant. READ MORE

The Swedish Chef Makes Popcorn

The Swedish Chef, of Muppets fame, is back with an incredibly unhelpful instructional video focused on the making of both microwave popcorn and popcorn shrimp. Featuring bad subtitles, total kitchen chaos, and "Popcorn," the song.

A Multiculti B Star Brunch

The back patio at San Francisco's B Star is a little bare bones, and it still feels a little hidden and undiscovered. The fact that the staff doesn't usually mention that they have a patio when they seat people just adds to the feeling of discovery, once you know. It's a nice place to be if it's actually sunny in the Richmond District. READ MORE

Politically Correct Mexican Food

Being a vegetarian, or God forbid, a vegan, and a lover of Mexican food can really suck. In San Francisco you’ll be hard-pressed to find a taqueria where you can dine without your hair and clothing becoming saturated with aromatic meat grease from sizzling carne asada. And though a lot of places say they don’t use lard in their refried beans, can you really trust them? READ MORE

Guts, Fame, and Exciting Tripe

While Lessley was off investigating vegan Mexican food in the Mission, I was on the polar opposite journey, going to Chris Cosentino's manly meat temple Incanto. Now, it would be easy to get all cynical and dismissive about the restaurant since the chef (and Food Network star) was in the dining room signing autographs and taking photos with some fans while I was eating, but why get all petty when the food can speak for itself, and it's saying loud and clear: AWESOME. READ MORE

Salami & Aperitivi Heaven

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Adesso's abundance of cured meats. ... WATCH THE VIDEO

Confirmed Fans of Phan’s Breakfast

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There aren't many places like Out the Door, where you can get a coconut-caramel brioche, hot Vietnamese coffee, chicken porridge, and semolina pancakes with cherry compote. ... WATCH THE VIDEO