Starry Kitchen
Guess what kiddos! I actually FINALLY took the time to change the menu to reflect the in-store menu! What a conventional idea, right? :) Just in case you don’t want to read it (but you actually choose to read my blog… which is “mind-boggling”), here are the changes for you lazy clicking netizens (does anyone use that term anymore.. and actually that’s the first time I’ve ever used it, so am I tool now? oh MAN!): listing & well-thought out description (if I do say so myself ^^) for the TAIWANESE FRIED PORK CHOP shout out to Taiwan (watUP!) updated the JAPANESE MEATBALL CURRY to NEBRASKA ANGUS JAPANESE MEATBALL CURRY (to reflect it’s bi-coastal, aka “hapa” heritage) took out the word “YUMMERS” in SK’s “RED-HEADED STEP CHILD” description so it doesn’t outshine other tasty “children” so they can all frolick and play together btw, I’ve self-imposed a moratorium on the word “YUMMERS” so I don’t go overboard in that sugary goodness you’ve grown to love and are SLIGHTLY amused/annoyed by ;p Lastly, PARKING info is listed as a short bullet point! And if ye don’t know: #1 - we VALIDATE ($3/2hrs)! #2 - it’s a HEADACHE to find, but it’s on OLIVE between 2nd & 4th labeled 350 S. Grand. Take the time to find it, you’ll thank me later since meters are like $4/hr! (whew) I think I got through that mild-amusing update and post about our menu pretty swimmingly. How was that for your Thursday AM reading? Better than Facebook stalking that girl (and/or guy) you’re gonna “try” to “hook-up” with this weekend, right? Btw, if you have a prospect or conquest you’re trying to pursue, let Team SK help ya out. You know a good way to nearly guarantee a “good-time” had by all… TAIWANESE FRIED PORK CHOPS and… a BACKSTREET BOYS serenade (of course!): “You ARE… my fiiiire… the ONE.. desiiiiire… BELIEVE… when I say… that I want it THAT way!” I think my readership went from 6 back to 4 again… oh well… “Tell me WHY!? Ain’t nuthin but a heartache… Tell me WHY!? Ain’t nuthin but a misTAKE..” :p Xoxo, TEAM SK

Guess what kiddos! I actually FINALLY took the time to change the menu to reflect the in-store menu! What a conventional idea, right? :)

Just in case you don’t want to read it (but you actually choose to read my blog… which is “mind-boggling”), here are the changes for you lazy clicking netizens (does anyone use that term anymore.. and actually that’s the first time I’ve ever used it, so am I tool now? oh MAN!):

  • listing & well-thought out description (if I do say so myself ^^) for the TAIWANESE FRIED PORK CHOP
  • shout out to Taiwan (watUP!)
  • updated the JAPANESE MEATBALL CURRY to NEBRASKA ANGUS JAPANESE MEATBALL CURRY (to reflect it’s bi-coastal, aka “hapa” heritage)
  • took out the word “YUMMERS” in SK’s “RED-HEADED STEP CHILD” description so it doesn’t outshine other tasty “children” so they can all frolick and play together
    • btw, I’ve self-imposed a moratorium on the word “YUMMERS” so I don’t go overboard in that sugary goodness you’ve grown to love and are SLIGHTLY amused/annoyed by ;p
  • Lastly, PARKING info is listed as a short bullet point! And if ye don’t know:
    • #1 - we VALIDATE ($3/2hrs)!
    • #2 - it’s a HEADACHE to find, but it’s on OLIVE between 2nd & 4th labeled 350 S. Grand. Take the time to find it, you’ll thank me later since meters are like $4/hr!

(whew)

I think I got through that mild-amusing update and post about our menu pretty swimmingly.

How was that for your Thursday AM reading? Better than Facebook stalking that girl (and/or guy) you’re gonna “try” to “hook-up” with this weekend, right? Btw, if you have a prospect or conquest you’re trying to pursue, let Team SK help ya out. You know a good way to nearly guarantee a “good-time” had by all…

TAIWANESE FRIED PORK CHOPS

and…

a BACKSTREET BOYS serenade (of course!):

“You ARE… my fiiiire… the ONE.. desiiiiire… BELIEVE… when I say… that I want it THAT way!”

I think my readership went from 6 back to 4 again… oh well…

“Tell me WHY!? Ain’t nuthin but a heartache… Tell me WHY!? Ain’t nuthin but a misTAKE..”

:p

Xoxo,

TEAM SK

@3 hours ago with 1 note
#update menu #taiwanese fried pork #backstreet boys #best advice ever 

TIDBITS!

TIDBITS!

“TODAY (day.. day.. day) we start (-art… art… art) to serve (-erve.. erve.. uhh, you get the point, right)”

TAIWANESE FRIED PORK CHOPS

Just the thought of these makes me (obviously) think of one of my favorite patriotic songs from one of the most patriotic puppet movies ever made: TEAM AMERICA of course!

“America… F’ YEAH!”

Cause in America, one day I can be serving BRAISED COCONUT PORK, and the NEXT I’m servin’ up these cripsy-licious bad boys (CRISPY!)

(ummm, what was that Mom? Oh, I actually can change up the menu in other countries too and that the “right to rotate” isn’t actually a US Constitutional right? Whatever mom, did you see the pics of Ben Franklin? That guy liked to eat, so of course he put that in there. Didn’t I tell you to layoff those poppy seed muffins… sheesh!)

But anyway, come try ‘em out. And as the rules state (but they’re not posted anywhere but a random blog post I think), we’ll keep this for at least two weeks? Cool? COOL!

Gotta go operate a business or something now.. and hope no one gets mad at me today! ^_^

Xoxo,

TEAM SK

PS- I haven’t changed the physical menu link to reflect TAKING OFF the Braised Coconut Pork and replacing it with the Taiwanese Fried Pork Chop yet as of this post… DOH, but I will get to it today for those that may get confused, mad and want to kick me where the sun don’t shine (which doesn’t make complete sense considering I wear clothing most of the time so the sun really don’t shine on a lot of my parts so nearly my entire body is “fair game”… MAN!)

@1 day ago
#taiwanese fried pork #right to rotate 

“He ate my PORK”

Here’s a lil poem I wrote for my my ALL-TIME-FAVORITE dish that we make and will be saying “Adieu” to after this Tuesday (only for a lil bit):

An Ode to Coconut Pork (to the tune of Lady Gaga’s MONSTER):

“He ate my pork /
He ate ate ate my PORK /
He ate my pork /
He ate ate ate MY pork.”

Don’t let it happen that happen to you (and disregard the rest of the lyrics of the song if you know it.. Not relevant here ^_^)

What’s new?

What’s staying?

Lemongrass Chicken + Nebraska Angus Japanese Meatball Curry (try to say that 10 times really fast!)

What’s going away?

Au revoir (Coconut Pork… after Tuesday ^_^),

TEAM SK

@2 days ago
#braised coconut pork #taiwanese fried pork #lady gaga 
.. And THIS is from our staff (from today’s board)! Crazy how they’ve adopted our personality so quickly too (maybe even better than ME LOL). Hafta admit though, we *hearts* our staff!

.. And THIS is from our staff (from today’s board)! Crazy how they’ve adopted our personality so quickly too (maybe even better than ME LOL). Hafta admit though, we *hearts* our staff!

@5 days ago
New SK lesson: “CONSISTENCY IS.. NICE?!?!” What does that mean exactly since it’s one of those weirdly posed half-question/statements, right? (<- that’s one of those too LOL) Well, let’s put it this way before we get into the slumber inducing details, shall we: The BAD (you can casually skip this part and/or get bored enough to click on YouTube now if you would like ^_^): today, and there’s a possibility I could be speaking/posting TOO soon, we WILL NOT be serving the VN BRAISED COCONUT PORK. The GOOD #1: We haven’t been running out of sides this week, and not one threat of someone kicking me in my “sensitive child-making area” has been sighted. (whew) The GOOD #2: Assuming the Kitchen Ninja confirms the pork is NO GOOD today, we will be bringing back (in limited quantity) KOREAN SHORT-RIBS (“K/Galbi”) today to fill the void left by the pork (damn you pork!) (FYI- my “sensitive” area is on guard again!) WHY? (AGAIN!) Like the first time when we took it off the menu for a day, the pork was/is “no bueno!” Or to be specific, we found this last batch to be TOO FRICKIN’ DRY! (why JEEBUS! WHYYYY) So WHAT’S the lesson with all this again? Well, we gotta serve you food as consistent in quality as we can get it (aka don’t be a greedy and cheap-O “D-Bag” and serve CRAP ^_^) And you know what, we can’t serve ya food we wouldn’t eat ourselves. (even though SOME of you push us to anyway, we can’t have that.. FOO’S) The pork is quite tender, but still very dry.  Not to go into too much detail, but we’ve been dealing with different vendors, different and yet similar cuts of pork and also working a non-fire based range (electric induction) which adds a lot of variables (which we think we’ve isolated in a very “qualitative” aka “boring” scientific way… FINALLY) So TEAM SK, watcha gonna do? I’m glad you asked oh mysterious internet reader: for every day we’ve MISSED serving the BRAISED COCONUT PORK, we’re going make up for those days next week! So as of today, the total tally is kinda/sorta/IS: 2 DAYS!  So we’ll serve that for the first 2 days of next week. And since it’s on us (double DOH!), I’ll go ahead and tell you the dish we’re thinking of replacing it with (which we’ll start up RIGHT after the lost Coconut Pork time is made up ^^): TAIWANESE FRIED PORK! (w/ some crispy-tastic pics below… *droooooool*) We just tried these last night, and they’re SO good! Oh man, we can’t wait to serve these up to ya guys. :) Well, I think that kind of sums it up for today kiddos. We ain’t perfect, and we never profess to be (or did I…hmmmmm).  If you have any suggestions, wanna send me not-so-nice messages because you’re not happy, or found my money in that bank in Nigeria I’ve been lookin’ for (it’s about $20,000,000 USD or so if I remember correctly): just e-mail me or post on our Facebook wall. Toodles (and hoping you don’t hate us… yet), TEAM SK

New SK lesson: “CONSISTENCY IS.. NICE?!?!”

What does that mean exactly since it’s one of those weirdly posed half-question/statements, right? (<- that’s one of those too LOL) Well, let’s put it this way before we get into the slumber inducing details, shall we:

The BAD (you can casually skip this part and/or get bored enough to click on YouTube now if you would like ^_^): today, and there’s a possibility I could be speaking/posting TOO soon, we WILL NOT be serving the VN BRAISED COCONUT PORK.

The GOOD #1: We haven’t been running out of sides this week, and not one threat of someone kicking me in my “sensitive child-making area” has been sighted. (whew)

The GOOD #2: Assuming the Kitchen Ninja confirms the pork is NO GOOD today, we will be bringing back (in limited quantity) KOREAN SHORT-RIBS (“K/Galbi”) today to fill the void left by the pork (damn you pork!)

(FYI- my “sensitive” area is on guard again!)

WHY? (AGAIN!)

Like the first time when we took it off the menu for a day, the pork was/is “no bueno!” Or to be specific, we found this last batch to be TOO FRICKIN’ DRY! (why JEEBUS! WHYYYY)

So WHAT’S the lesson with all this again?

Well, we gotta serve you food as consistent in quality as we can get it (aka don’t be a greedy and cheap-O “D-Bag” and serve CRAP ^_^) And you know what, we can’t serve ya food we wouldn’t eat ourselves. (even though SOME of you push us to anyway, we can’t have that.. FOO’S)

The pork is quite tender, but still very dry.  Not to go into too much detail, but we’ve been dealing with different vendors, different and yet similar cuts of pork and also working a non-fire based range (electric induction) which adds a lot of variables (which we think we’ve isolated in a very “qualitative” aka “boring” scientific way… FINALLY)

So TEAM SK, watcha gonna do?

I’m glad you asked oh mysterious internet reader: for every day we’ve MISSED serving the BRAISED COCONUT PORK, we’re going make up for those days next week!

So as of today, the total tally is kinda/sorta/IS: 2 DAYS!  So we’ll serve that for the first 2 days of next week.

And since it’s on us (double DOH!), I’ll go ahead and tell you the dish we’re thinking of replacing it with (which we’ll start up RIGHT after the lost Coconut Pork time is made up ^^):

TAIWANESE FRIED PORK! (w/ some crispy-tastic pics below… *droooooool*)

Taiwanese Fried Pork Chop #1

Taiwanese Fried Pork Chop #2

We just tried these last night, and they’re SO good! Oh man, we can’t wait to serve these up to ya guys. :)

Well, I think that kind of sums it up for today kiddos. We ain’t perfect, and we never profess to be (or did I…hmmmmm).  If you have any suggestions, wanna send me not-so-nice messages because you’re not happy, or found my money in that bank in Nigeria I’ve been lookin’ for (it’s about $20,000,000 USD or so if I remember correctly): just e-mail me or post on our Facebook wall.

Toodles (and hoping you don’t hate us… yet),

TEAM SK

@1 week ago
#thit kho #braised coconut pork #lessons #taiwanese fried pork 
Attention all (5) readers of our blog, please allow me to present you&#8217;z, Iris McCluskey&#8217;s SK Note of the D&#8217;ZAY. Enjoy ;p

Attention all (5) readers of our blog, please allow me to present you’z, Iris McCluskey’s SK Note of the D’ZAY. Enjoy ;p

@22 hours ago

Auf wiedersehen my dear Braised Coconut Pork! Since today is your last day with us (for a lil bit, prolly not too long, maybe… I think), I dedicate this video (of extremely questionable quality) from The Sound Of Music! “Why?” you ask?  Well maybe cause I LOVE that movie, and you should just play the video foo’!

(yeah, I am a straight guy that likes The Sound of Music… btw, did you know… that… “the HILLS are aliiiive, with the sound of MUUUUUUSIC… LaaaaAAAaaAA”… is that so WROOOOOONG!)

So we bid Adieu (like how I’m saying “goodbye” in all these European languages, it makes me sound so worldly and wise! ^^) to my favorite dish, and today… we’ve made a whole SH-T LOAD of it too. (A “SH-T LOAD” IS a quantitative measurement in certain countries and districts of LA County if I’m not mistaken LOL)

So pack your bags, bring your appetites and get ready to be very confused by our parking structure (if you’re driving, it’s on Olive between 2nd and 4th labeled 350 S. Grand ^_^)

If you can make it, don’t be too shy to say “Hi!”

Au revoir (Coconut Pork!)

Team SK

@2 days ago
#braised coconut pork #the sound of music 
&#8220;Check check.. is this blog working?&#8221; (clearing throat) HELLOOOOOOoooooOOOooOOOooo&#8230; DTLA, It&#8217;s week 4, and we&#8217;re still here.  I know, right? HOLY CRAP WE CAN&#8217;T BELIEVE IT OURSELVES EITHER! We&#8217;ve survived, grown and learned for almost a month now, and we&#8217;re still gonna keep the hope alive (or something like that)! =) What&#8217;s the subtitle for week 4, I dunno = &#8220;Why the hell not? Let&#8217;s just keep this train a chuggin&#8217; along!&#8221; That&#8217;s kinda cheesy and doesn&#8217;t describe anything? Oh well, that&#8217;s what you get when you type up the blog before your daily baguette run, okay? sheesh! ^_^ SO, as promised, the VIETNAMESE BRAISED COCONUT PORK rain-check offer still stands.  For the next TWO days, we will NOT rotate it out and will offer it today and tomorrow.  Here&#8217;s a fun sign for the FIRST day we operated outta our&#8230; ummm&#8230; yeah, APARTMENT! Starting Weds (that&#8217;s March 10th for those that want to try to pick a fight w/ me just to confuse me on what day we &#8220;said&#8221; we promised), we will start serving THIS (aka TAIWANESE FRIED PORK): (*drool*) Ooooh man, so much to say, but not enough time&#8230; I&#8217;ll update this post with all the changes in a bit&#8230; until then, enjoy this AWESOME OK GO video that was posted recently.  I mean, SERIOUSLY, this video is EFFIN&#8217; INCREDIBLE! ^_^ Xoxo, TEAM SK

“Check check.. is this blog working?”

(clearing throat)

HELLOOOOOOoooooOOOooOOOooo… DTLA,

It’s week 4, and we’re still here.  I know, right? HOLY CRAP WE CAN’T BELIEVE IT OURSELVES EITHER!

We’ve survived, grown and learned for almost a month now, and we’re still gonna keep the hope alive (or something like that)! =)

What’s the subtitle for week 4, I dunno = “Why the hell not? Let’s just keep this train a chuggin’ along!”

That’s kinda cheesy and doesn’t describe anything? Oh well, that’s what you get when you type up the blog before your daily baguette run, okay? sheesh! ^_^

SO, as promised, the VIETNAMESE BRAISED COCONUT PORK rain-check offer still stands.  For the next TWO days, we will NOT rotate it out and will offer it today and tomorrow.  Here’s a fun sign for the FIRST day we operated outta our… ummm… yeah, APARTMENT!

Old Thit Kho Sign!

Starting Weds (that’s March 10th for those that want to try to pick a fight w/ me just to confuse me on what day we “said” we promised), we will start serving THIS (aka TAIWANESE FRIED PORK):

(*drool*)

Ooooh man, so much to say, but not enough time… I’ll update this post with all the changes in a bit… until then, enjoy this AWESOME OK GO video that was posted recently.  I mean, SERIOUSLY, this video is EFFIN’ INCREDIBLE! ^_^

Xoxo,

TEAM SK

@3 days ago
#braised coconut pork #taiwanese fried pork #ok go #week 4 
&#8220;Houston.. we have PORK!&#8221; And today, for those foodie connoisseurs, we servin&#8217; it up extra special and juicy (JUST) today too: Braised Coconut Pork BELLY! You no likey, s&#8217;alright, we do and less for you. (But we still *heart* you) Toodles, Team SK!

“Houston.. we have PORK!” And today, for those foodie connoisseurs, we servin’ it up extra special and juicy (JUST) today too: Braised Coconut Pork BELLY! You no likey, s’alright, we do and less for you. (But we still *heart* you) Toodles, Team SK!

@6 days ago
I feel like I gotta keep up these daily posts again (which I do thoroughly enjoy ^_^), but I&#8217;m so busy I can&#8217;t say much.. So, Cal Plaza.. HAPPY HUMP DAY from TEAM SKDT! (muah) .. Oh yeah, and only two more days of Braised Coconut Pork deliciousness too ;)

I feel like I gotta keep up these daily posts again (which I do thoroughly enjoy ^_^), but I’m so busy I can’t say much.. So, Cal Plaza.. HAPPY HUMP DAY from TEAM SKDT! (muah) .. Oh yeah, and only two more days of Braised Coconut Pork deliciousness too ;)

@1 week ago