Blog powered by Typepad
Member since 05/2005

September 2022

Sun Mon Tue Wed Thu Fri Sat
        1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30  


What's Cooking?

« Chengdu: Long Chao Shou (龙抄手) and what seems to be the favorite pastime in Chengdu | Main | Valley Foods Mediterranean Market- lunch in the store »

Sunday, 20 November 2011



stay warm Kirk!


Thanks Kat!


So what's the strategy for Sab E Lee? Who's in the kitchen and when? :-)


Hi Jenne - It's got to be the original cook, for the life of me I can't remember her name. She's usually there during most lunches and dinners, but I haven't been able to pin down a pattern.


Is it that hard to make sisig? I'm sad=(


Hey TFD - Not this type, but I really don't want to make a large amount.


The last few times we've been to the original SEL has been a hit or miss on some dishes too. Nothing bad, just not as good as it could be.


Hi Carol - Yes, we've had that happen to us as well.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

LA/OC Based Food Blogs