Gyoza diet

If you are on a diet, you are going to die. I mean, there's a sign that tells you pretty much. DIE-t. Diet sounds like quit it. So we should all quit diets. Please. Someone. AGREE WITH ME! Why can't I eat chili cheese fries and drop 10 pounds at the same time? WHY? Why must life be so hard! Shutup all you skinny fast metabolism mother f'ers because one day you will get grubby. Or you will have babies with someone with fat genes. (this statement ONLY applies to people who giggles, and say 'I can eat whatever I want and not get fat ho-ho-he-he').

Ok... ok ok ok I'm sorry for being so vulgar. Let me take a step back.. But I'm sure, we've all been, tried, or still on some kind of diet. The diet doesn't necessarily mean weight lost. Some can just be a way of eating habits. Some can be... on a cookie diet. I love cookies... and fries.. and chicken.. fried... and I am DEFINITELY one of those people that goes to a steak house, and look for the largest oz of steak on the menu. I don't believe in 12-16oz steaks... 24oz+ and I'm in HEAVEN!

*sigh* I digress.

GYOZA TIME:

Recipe:

1. ONE BAG OF FROZEN GYOZA.
2. 4 tablespoons of Olive oil (or vegetable).
3. 1/4 cup of water

I've been using a lot of canola oil after seeing Bobby Flay use a ton of it on his show "BBQ addict" shown of Food Network from 6:30AM-7:00AM pst. But, I realized that it had a strong flavor I wasn't too pleasant with. Normally, I can't really taste the difference between oils. But after using the Olive Oil from Costco for a LONG TIME (literally 2 large jugs for like, $24, a STEAL), I've grown to love the flavors it provided to my dishes. With that said, I could really taste the canola oil take over the dishes that I've made. So for this gyoza, I would honestly, use olive oil.

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This is the intense part. No one is allowed to talk to you in this moment of solitude. The sound of the sizzle, the oil splatters, the sounds of your heartbeat as you are scared to your buns that oil is going to pop your eye out. Don't worry, that will all end. I poured the water into the pan maybe about 2 minutes of watching it sizzle on medium high. After the water drops, close the lid for about 5 minutes. Once the lid opens, the gyoza should look translucent. But the real test is when you flip them.

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This is when I die. The crispy bottoms just makes me oh-so-happy. I tilt all of them to their side to get the slightest color on them before turning off the stove. During the process of waiting for the bottoms to color, I needed to add a little more water to make sure the dumpling was cooked throughout. But this really depends on your stove and how much your pan wants to work with you that day.

I ate this with a lot of Sriracha and some Broccoli sauteed in a lot of garlic.

So quick, so comforting, so happy.

Happy dumplings and oil splatters.

Daiisies

Kings Row - Piggy Roast

Kings Row is one of those spots that you've seen, but you were never aware of the name. The conversation always goes "Where is that?", "It's in the alley next to Coffee Bean", "OH THAT place! I walk by it all the time and wondered what it was!".

The FIRST time I came to Kings Row was one of my luckiest. I came exactly on the 3rd Thursday of the month. And if you don't know what that means, now you know, because I'm going to tell you, Right, Now.

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They roast a whole pig in a China Box for 12 hours. The pig is in a beer brine for 2 days before it hits the box. Happy Hour also ends at 7pm, so whatever drink you are having I recommend ordering a double each time you go up. There's no table service, so all orders are to be placed at the bar. A plate of this succulent will cost you $15, but it also comes with delicious Mac&Cheese and a side garden salad. The pig sees the light at 6PM so come early.

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$15 Pig Plate

This was my 3rd time coming to Kings Row. I always ask for the crispy skin, and sometimes, extra crispy (they would fry it). If you don't understand why it's so freaking amazing, just close your eyes and put that sh*t in your mouth. You can't complain about crunchy pig skin. You just can't. I got extremely lucky with my cut this time because it was near the belly. And if you don't understand what that means, then - YOU NEED TO FIND A WAY TO LIVE.

Chipotle Honey Wings

Chipotle Honey Wings

These wings were in a brine for 24 hours, TWICE fried, and drenched in a chipotle honey glaze served with a side of herbaceous ranch. Kings has a pretty fun menu and I would definitely come back just to try out their other items. These wings stay true to the name given. The chipotle was smoky and balances perfectly with the honey. The key is that they were twice fried to make sure that crunch holds up to the drench. Easy to share or hard? I went to order a drink and they were gone when I got back.

This image was from the previous time that I stopped by. Salad seems to change, but it's still tasty. But honestly speaking, no one really cares about the salad. Pig and MacCccheeeese, there's no saving from this.

Enjoy and see you there next month! Or before.

Cheers,

Daiisies