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Food Blogger - Adventures in Beijing, New York, Brooklyn and moreMon, 12 Dec 2016 09:16:36 +0000hourly1https://wordpress.org/?v=4.7.7By: Mone
Fri, 06 Jul 2007 11:31:18 +0000http://www.plateoftheday.com/322/#comment-898Kimchee is time consuming to make. It requires salting the cabbages and careful watch during fermentation. Also the defining igredient is seeded pepper powder (my mom hoards her by vintage) which is not inexpensive. C’mon give ’em a break—why don’t you toss ’em an extra quarter or two and suggest that they iclude more kimchee 🙂
Wed, 11 Apr 2007 13:56:59 +0000http://www.plateoftheday.com/322/#comment-897Thanks for the tip! This looks like a good addition to the nabe. The dosai cart that’s best well known is the one on Washington Square south, run by a Sri Lankan guy named Thiru. He also has vada on Tuesdays, I think. Let us know if you find another.
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Fri, 06 Apr 2007 14:03:30 +0000http://www.plateoftheday.com/322/#comment-896[…] Another blog catches on to the mediocre Bulgogi Cart outside my building [Plate of the Day] […]