Burma Superstar and a review of my review style

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burma-superstar-fresh-coconut

It was 1 AM Wednesday night when I saw the text message from Chris, “hey Mai, do you expect you’ll have another review ready by tomorrow?” “Yeah I think so.” “Oh good. When can you have it in? It’ll have to be sort of early if we want to get it in Friday’s paper.” Chris is the editor of Eating Berkeley, and all of my publications with them so far are online, so it’d be pretty exciting to see my name in print. The problem: it was 1 AM and I had to finish a few scripts for my research the next day. The good thing: I just had dinner at Burma Superstar (the Oakland one) earlier that evening, followed by a LOT of puer, so my eyes were opening as wide as the Pacific Ocean and ready for no sleep. I started typing away about Burma Superstar. This morning I picked up a copy of the Daily Cal at the bus stop. It IS good to see my piece in print, although it’s on a B&W page and I don’t feel like they chose the best […]

Continue reading Burma Superstar and a review of my review style

March 15th, 2013 | 4 comments

Got time? Make vegan curry.

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CAUTION: Don’t make this curry when you’re in a hurry. If you’ve got half a day to kill, then a trip to to the groceries and a couple of hours in the kitchen might be fun. At the groceries: grab 3-4 plump potatoes, 2-3 red yams/sweet potatoes, carrots, mushroom, yellow fried tofu, fresh gluten meat, 1 can of coconut milk. The fresh gluten meat is white, slightly layered, with a wet, bouncy texture, usually sold in packages of 2-4 blocks. Do not get the canned kind, or the kind that looks like bread. If fresh gluten meat is nowhere to be found (as happened to me at 99 Ranch Market), “vegan chicken” might substitute. At the sink: peel all potatoes, sweet potatoes, and carrots. Cut them into big chunks (at least a finger digit thick) so that they won’t just dissolve in the curry later. Cut the fried tofu and gluten meat into similarly thick chunks. At the stove: Continue reading Got time? Make vegan curry.

September 7th, 2010 | 1 comment

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