PUBLIC MARKS with search meat

By the time we were done, two more parties of two had come in, and both had ordered the "pork ribs", which the waitress explained was "really not ribs, but just various bones with some meat". Four people all making slurpy, yummy noises was enough to convince us to order that next time.

What I love about these sculptures is the idea of a secret life.

But, I’m guessing since food prices have shot through the roof [...] they have been cutting back on the quality of their, well, everything: the flour they are using in the skins—the skins are now thick and doughy rather than sleek and shiny; the pork they are grinding for the filling—the meat is not as tender or as xiang as it once was

Mais que vais-je manger au dîner la semaine prochaine au bureau ?

how to make gyoza (sometimes spelled 'gyouza'), often called 'potstickers' in English. They are essentially a vegetable mix, with meat optional, encased in a small dough wrapping and steamed or fried before serving.

Gyoza is kind of ravioli... meat and vegetables are filled in a skin, which is made from flour. After filling, you can fry it, boil it or steam it. Gyoza is not a traditional dish in Japan -- it was derived from China 50 years ago (during/after the WW2). Although many Japanese people think it is Chinese dishes, there are some differences now. The biggest difference between Chinese gyoza and Japanese one is the skin and the way to cook. A Chinese gyoza has thicker skin, and usually they boil it. In Japan, the skin is thinner and most popular way is steaming after/before frying the bottom.

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