This blog hasn’t been updated in a long long time 🙂  This is a famous wonton shoyu ramen in Tokyo, there was regular shoyu and also white shoyu, in Japan.  Not bad.  Cantonese are still king of wonton, by a long shot. Just testing to see if this blog will still accept me for neglecting[…]

I forgot how much I love diving, having lived in Norcal where the diving is cold and far in distance from my house. Mexico, 2018. I’m back     Wahoo colors Day 1 me with the capitan  

cold noodle w/ cold spicy tendons and hot chili oil two types of chicken broth, 5 types of fermented bean paste,

3 star michelin restaurants… Price to value ratio and taste, Brooklyn Fare tops them all in the US. Along with food execution, you get Truffles Foie a lot of Sashimi Uni Lobster and no stupid fucking supplements!   and the pace of the meal is superb.

In April of 1958, a 22 year-old Hunter S. Thompson wrote a letter on the meaning of life when asked by a friend for advice. What makes his response all the more profound is the fact that at the time, the world had no idea that he would become one of the most important writers of the 20th[…]

NO JOKE…I am going to make a turducken Ramen. chicken as the base, a little bit of turkey drumstick cut into it and some roast duck. The art (YES ART) of making good soup is very much like making wine. it’s all about proportions of flavors and hitting high and low notes, rounding out the[…]

BIG! FUN! Got two big ass Catfish, but they are only medium sized for how gigantic the Mekong Catfish get. bunch of bread, some fish attractant, rolled up in a ball with dirty water, sounds like an appetizing recipe to me #carbs   2nd mekong catfish and a big ass smile from my first! both about[…]

      Rene, this is how I’ll remember you.  happy. humble. beloved in our community a true icon in spearfishing. We miss you already and our hearts ache you are no longer here to share your endless wisdom, humility, and gentle spirit. It was a true blessing to know you, What a beautiful human[…]

For lobster, Sea urchin, and Abalone, i’ve never had anything in a sushi restaurant (japan, US, elsewhere) that is anywhere nearly in the stratosphere of what was hand-caught. There are secondary and tertiary levels that you would never taste if you bought it from a market. the lobster in a tank starts eating its own[…]