Dude can cook.

 Little Shin Shin restaurant. https://www.youtube.com/watch?v=HaWnx-KT8Eo Little Shin Shin Restaurant has been in Operation for 31 years in Oakland  Mandarin and Cantonese style food It was chosen as the Best Chinese Cuisine restaurant in Oakland in the tearv2006-2010 and 2012 It is a vary clean restaurant with uniforms- waiters wearing vest and bow ties. It’s more of a neighbor restaurant.  Customer being happy is the priority according the owner of the restaurant. The video was a local review of the restaurant. Joan Rosenberg  Goes to Little Shin Shin for over 20 years. She always asks for hot sour soup. The first thing she asked after a major back surgery. They even made a vegetarian version for her.  Scott Shafer had hot wanton soup on his initial visit there.  He loved the sweet and sour pawn. In the end he was even scraping of  the dish to finish it.  He doesn’t have much emotion attached to this restaurant, but he said despite he doesn’t re...

 The Domestic Man https://thedomesticman.com/ I have analyzed an award winning food bog "The Domestic Man". The food blog posts only gluten-free and paleo friendly dishes cooked by him. The blog was initially started for the author of the blog, Russ Crandall had changes in his diet after discovering severe heath issues related to his diet.  There are advertisements on his food blog, all cookbooks written by Russ Crandall himself. The blog as a whole is very sophisticated, explaining the history of each dish cooked, and also its tradition. It features a variety of food from Egypt to Asian dishes. However, as mentioned above, this blog is most probably a way to enforce his sales on his cookbooks and does not specifically present any recipes. Despite being a sophisticated, friendly and easy-to read blog, I would not recommend if you are trying to look for free recipes. Unless you are willing to purchase his cookbooks. 

 Hi！　I’m THE DUDE who created this blog.  I a very picky eater. I don't any fruits or anything relating to fruit in the texture, scent and sweetness. I also am not hesitant throwing away food that quite didn't satisfy me. I don't quite have the tongue to discern whether a food is good but I know when it's bad.  The philosophy of my cooking is never waste food. You may think it contradicts with my throwing away. But that is exactly why I do not want anything disposed being a mere waste. So that I don't throw away food, I cook strictly abiding by recipes so I never need to waste. I also forbid myself from having any leftovers. What I loathe is when I encounter restaurants introducing me to horrible and unsavory food. No resources should ever be wasted and cooking horrible food is a blaspheme to earth and to the lives of animals. 

Martin Espada Coca-Cola and Coco Frio  On his first visit to Puerto Rico, island of family folklore, the fat boy wandered from table to t able with his mouth open. At every table, some great-aunt would steer him with cool spotted hands to a glass of Coca-Cola. One even sang to him, in all the English she could remember, a Coca-Cola jingle from the forties. He drank obediently, though he was bored with this potion, familiar from soda fountains in Brooklyn.  Then, at a roadside stand off the beach, the fat boy opened his mouth to coco frío, a coconut chilled, then scalped by a machete so that a straw could inhale the clear milk. The boy tilted the green shell overhead and drooled coconut milk down his chin; suddenly, Puerto Rico was not Coca-Cola or Brooklyn, and neither was he.  For years afterward, the boy marveled at an island where the people drank Coca-Cola and sang jingles from World War II in a language they did not speak, while so many coconuts in the trees sagge...

       Notes from a Young Black Chef by Kwame Onwuachi is the book I have chosen to read for the food seminar course this fall semester.      Although now, he is an executive chef at this own restaurants, there were a lot of hurdles he confronted until he became the man he is today. Having a alcoholic father and a low-income family, he found a way to make easy money, selling drugs at his dormitory, in a sense a lucrative business allowing him to make over $3000 US per week.     Little did I know about the culture of the chefs at culinary dining and the toxic workplace environment of chefs in the United States initially before reading this book. What I found out was the relationships between chefs are quite similar to those of the senpai-kouhai culture we have in Japan and Korea. The only answers you are allowed is "yes" or any kind of affirmation that you'll get the job done. Regardless of how much culinary experience chefs may have, if they ...

           Notes from a Young Black Chef is a non-fiction novel, or a autobiography of the protagonist himself, Kwame Onwuachi, which is the book I have chosen to read for the Food Seminar course.      I have always been intrigued in the culture of Nigeria thanks to Chimamanda Ngozi Adichie, one of my favorite writers introducing me, giving an insight of the backgrounds of Nigerian-Americans from the book "Americanah" and the civil Biafran war from "Half of a Yellow Sun".      For I will restrain myself from providing spoilers, for this is a book I personally recommend to all my enthusiastic fans reading my blog, I will give you a brief insight of the author himself.      Kwame Onwuachi is an executive chef at his own restaurant Kith and Kin, who rose to fame from his victory in a competitive show "Top Chef". He is yet 30 but proves that his life has already been a series of struggle sufficing him to write his me...