WHERE: Los Angeles (DTLA) / What happened to NoHo??

THE MENU: (7/26 - 7/31)

HOW+WHY: aka "The Story"

ARCHIVES / RANDOM / GQ

Contact us (anytime!): info@starrykitchen.com

Alrighty… enough of yesterday’s bad joke tomfoolery (unless you liked ‘em, awww don’t tell me you didn’t like it mom… darn it!)

So, a couple of quick things:

1. I’m addicted to Animoto
2. If you like the food, we made it.  If you don’t, some magical elves in the back are pulling all the strings and we’re just merely their puppets (but only if you don’t like it ;D)
3. The previous two posts (i.e. “FRYING EVERYTHING” + “JOURNEY + AIR SUPPLY DOUBLE HEADER) are jokes and incredibly sarcastic (just in CASE!!!) … unless you want them to be true that is ;)
4. Today is the LAST DAY for the TAIWANESE FRIED PORK CHOP!

And there you have it. Watch the video, come back one last time for one of the new fan faves, and then say farewell for at least a month before it comes back… “my tasty friend!”

Toodles,

TEAM SK

What is Team SK’s decision for this age old (aka 1 week) feud of PORK VS TOFU???

Before we answer that, I’m sure some of you might be thinking that this will go down in the annals of SK history as one of the most fun weeks we’ve had watching people comment, discuss and debate over this on our Facebook Fan Page (and the other debate of Diet Coke vs. Coke Zero… which still hasn’t been decided), and I’m RIGHT there with ya! *hi-5* Not because of anything manipulative or pulling puppet-strings (I’m not THAT smart… HEY wait a minute!!!), it’s because I really like to think that we’re starting to grow our… COMMUNITY (sniff sniff) *holding back tears of joy*

… and that’s kinda cool.

But anyway, you want the answer right? Well for THIS answer you’ll need to actually read (but please don’t scroll down and skip all my seemingly witty jibba-jabba… DOH… TOO LATE!)

WHY ALL THIS STRESS & MYSTERY???

Because we’ve been trying to figure out possibly ROTATING-IN a dish that could co-exist with everything else we’re making.  And if it didn’t work, well we would have to boot one of the dishes!

“BLAH BLAH BLAH” SO DID IT WORK?

WHOA Mom! SIMMER DOWN.. simmer down.  I know you’re the only one reading my blog, but there’s no need for ‘ttude ‘cause I got this under (*smack*)…

Yes Mom.. I’ll get to the answer now

ANSWER = BOTH the TAIWANESE FRIED PORK CHOP and LEMONGRASS TOFU are staying! Yup, they’re STAYING…. HOORAY (at least for another week)

That’s a relief, huh?  (except that you REALLY only have one more additional week before one of ‘em goes away :D).  So instead of rotating a dish OUT, this time we’re going to be rotating a dish IN! (hey, we’re still technically rotating!)

SO WHAT IS THIS DISH THAT COULD HAVE CAUSED AN IRREPARABLE RIFT BETWEEN THESE STAR CROSSED “LOVERS?”

We’re gonna serve this starting on Monday.  I’m gonna call it (and it could change by Monday) the SK SPICY SPECIAL CRAB CAKE (made w/ imitation crab meat… but that’s just a minor detail ‘cause this sucka is DELICIOUS) served w/ a wasabi mayo sauce… yuuuuum! I’m telling you RIGHT now, this is FRICKIN’ AMAZING (and a lil spicy too for those that can’t hang).

Alrighty, there you have it!  Oh yeah, if you’re bored (by now I’m sure I’ve lost all my readers… except me re-reading this for fun ^^), here’s the reject/explosion version of the image above (ka-BOOM!):

Next up: one more debate we’ll need to answer: DIET COKE VS COKE ZERO (which I didn’t even KNOW was a huge debate until it came up this week… WHOA!)

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

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

Salutations friend(s),

HOLY CRAP… 7 weeks… 7 WEEKS!  I don’t know when I’m supposed to stop counting, but I’m not stopping yet.  And it looks like a lot of you are getting used to the rotating menu now too.  I know, I know.. sounds different, absurd and ludicrous even… but you aren’t bored, and neither are we?!?! (YIPPEE!)

(fyi- the pic above only serves to try to whet your appetite… did it work??)

If you weren’t with us at the end of last week, to recap the torrid and “intense” (intense in the sense of people begging me not to take either item off the menu yet!) PORK vs TOFU battle, BOTH won because we’ve decided to keep both for (at least) one more week.  But alas, we must keep to our commitment to rotate (i.e. we still feel like it), but let’s start with what many (all 7 readers = 1 reader for every week) know already:

NEW/ROTATING IN:

• SK SPICY CRAB CAKE
  • We’ve gotten a LOT of requests at SK for something spicy, so here ya go… SUCKAS! :)  Instead of using the normal celery that many use to add a lil *crunch* to these “tasty” cakes, we’ve added in jalapenos AND left the seeds in ‘em too.  This is NOT for the faint of heart.  It’s NOT the spiciest creation ever, but it’s definitely a couple of notches out of a spice-averse (aka “wussy”) tolerance. You’ve been warned (and watch, I know I’m going to get comments to make it spicier too LOL)
  • Last note on these (cause I couldn’t fit them in the menu above): we’ve used imitation crab meat, but THIS imitation is unlike any other I’ve personally had.  It’s actually FLAKY and not the normal tube of imitation-ness that we’re accustomed to.  In other words, “It’s pretty darn good pardner! GIDDYUP!”

SO LONG/FAREWELL/IT’S TIME TO SAY GOOD BYE/…ROTATING OUT!

• TAIWANESE FRIED PORK CHOP
  • I’ll admit, I didn’t know these would catch the momentum that it did so quickly, but we’re glad (cause they ARE tasty). We’ve only tested this ONCE out of our “apartment” and even then it went so fast we couldn’t even try them ourselves!
  • Will these come back? DARN TOOTIN’ they will.  As we go along, we’ll probably start rotating things back-in in the near future… but I’d like to think the CHINESE HOISIN HAMBURGER is startin’ to pick up steam now too and can fill that savory + comforting void that will be left by our favorite Taiwanese friend! (but you still have one more week)

WHAT ABOUT THE SIDES?

• No worries on that front, they’re all staying the same.  The KN’s been a lil sick (she’s ducking out today too), so we can’t confidently change anything without our Cap’n driving the ship.  So JAPCHAE and COCONUT RICE are staying for another week! :)

And on that note, I gotta get ready to work (hope people show up today!)  For some reason, the power of AIR SUPPLY compels me to… “supply” you with some saccharine guilty-pleasure soft-rock goodness! And actually my favorite AIR SUPPLY song… what? YES, I like AIR SUPPLY… me and the KN even saw them in concert one time for fun… oh man, get over it and… man, I lost another reader… oh well.  I’d like to think EVEN THE NIGHTS ARE BETTER w/o you Mr. Runaway Reader (even though I actually miss you already ;p):

Can’t you feel the love?!?!

Xoxo,

TEAM SK

After taking a one day hiatus and living in the brief shadow of it’s vegetarian and green cousin, the diabolical Crispy Tofu Ball, the TAIWANESE FRIED PORK CHOP is BACK!

…

That is all.

…

Oh yeah, and the NEBRASKA ANGUS JAPANESE MEATBALL CURRY is leaving after tomorrow. ;)

Please carry on with your lives again.

Oh yeah, and I LOVE YOU (ALL).

Xoxo,

TEAM SK

“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!)

“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!

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