Starry Kitchen
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

@4 months ago
#thit kho #braised coconut pork #lessons #taiwanese fried pork 
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