Jay Eats Worldwide

I was watching Anthony Bourdain's "The Layover - Taipei" a couple of weeks ago.  I figured that a must stop was at the famous "Din Tai Fung", which he did at the end of his trip. I've had friends who have waited up to two hours in Taiwan to sample Xiao Long Bao (soup dumplings).  So, when I see pictures on Facebook or they tell me about this incredible soup dumplings place in Taiwan, I tell them that Din Tai Fung has two locations in Southern California and the longest I've waited is 35 minutes. Din Tai Fung's mascot When you check in at Din Tai Fung, they give you an order sheet and a number.  If you've never been, there is a picture menu on the window.  Usually the first-timers are in front of the menu trying to figure it out.  Once seated, your orders start coming out of the kitchen. To help you out, here's what Jay Eats and some of my favorites:  Shrimp and Pork Wonton with Spicy Sauce It was a new ite

I love trying new places and love Korean BBQ!  A lthough I've been hearing about Palsaik from various sources, it took me awhile to get there.  Located in a shopping center, the restaurant is hidden behind the BCD Tofu House on Western, lots of free parking. My friend explained the name "Palsaik Samgyupsal" means "8 colors bacon" or 8 different flavors of pork.  PORK? I Can't Wait!   Palsaik Samgyupsal Korean BBQ is a famous pork belly restaurant in Seoul, a second U.S. location opening in Buena Park.   While we waited outside for a table, my friend suggested we order the Palsaik Set Menu ($49.99).  It's comes with the 8 different pork flavors, seafood stew, green salad, mushrooms and vegetables for the grill, and two types of kim chee.  It was more than enough food for at least 3 people, you can also order additional dishes. Once inside, the interior is not your typical Korean BBQ restaurant, it's more on the contemporary style and th

WHAT? Yes,  No Sushi Chef Required! It's been about 7 years since I last looked at sushi robots and I'm sure the technology has improved vastly since then.   I was invited to see some of the latest sushi robots at Suzumo International Corporation, one of the handful of companies producing such equipment.  Suzumo's tagline is "We Love Rice" and after seeing their robots in action, I can see why.   Being trained in sushi, there are many factors that can affect the final sushi piece.  The main factor is the rice, it can be overworked and starchy or the grains smashed together.  The rice in sushi should be individual grains and not packed too tight. Suzumo Sushi Robot Suzumo's Kiyoto san demonstrates the 30 cup sushi rice mixer MCR-SSC He adds in steamed rice, sushi vinegar, the mixing attachment, and hits the button. There are 3 different presets that you can use, based on rice volume and mixing time. Aft