Masters of a Cuisine by Calling, not Roots – NYTimes.com

Masters of a Cuisine by Calling, not Roots - NYTimes.com. I posted this because one day, in the not-so-distant future, I want to travel through Vietnam and all over southeast Asia gathering recipes and stories. Papaya Thief Goes Global?

Transitions

I've been in between a few things, hence the infrequent posts. Lately, food-wise, I've only been eating soft-boiled eggs with avocado toast. Or for dinner the other night, I used Mark's laser clams (razor) for some delicious pasta with bacon and herbs and butter, lemon zest and garlic. I'll try to post more. But short …

tonkotsu

My vacation is coming to an end, but I am full of noodles. This was one of the best meals I've had in a long time. A simple bowl of tonkotsu ramen – a milky pork stock-based bowl of noodles with roast pork, bamboo shoots, green onion, seaweed, and a boiled egg. Find it next …