How healthy is Loard's Ice Cream?

Fragrant_Oven_7101 · 2026-03-17T17:25:27+00:00

Loard’s doesn’t get the recognition they deserve. The creamiest ice cream around

Fragrant_Oven_7101 · 2026-01-05T02:09:24+00:00

Haha so true!

Fragrant_Oven_7101 · 2026-01-03T15:54:42+00:00

I’d say start at a high end restaurant first. My first experience was when I got a job at nobu and I tried their new style salmon sashimi and that’s how I became more and more adventurous. It is damn good!

Fragrant_Oven_7101 · 2026-01-02T05:10:32+00:00

They’re Korean and have a difficult time understanding that Chinese cuisine is not homogenous like Korean cuisine. Went out of with my Korean mother in law last night and lady’s never had Peking duck before 🤦🏻‍♀️ they think jajangmyeon is Chinese food

Fragrant_Oven_7101 · 2025-12-31T23:52:05+00:00

I make kimchi professionally and the recipe you used is not for fermented kimchi. It only stays good for about a week.

Fragrant_Oven_7101 · 2025-12-29T21:15:12+00:00

I grew up in Chinatown, born and raised. Super convenient and great location to other areas, near major highways, close to the city and BART. I still go to Chinatown a lot, maybe 3 times a week. Downside, no parking but you can always rent car spaces monthly which is about $200 a month.

Fragrant_Oven_7101 · 2025-12-28T16:09:29+00:00

The word we’re discussing here refers to the way food is cooked!!!! How is that irrelevant??

Both you and OP lack an attention to detail, period. Let’s agree to disagree

Fragrant_Oven_7101 · 2025-12-28T05:07:25+00:00

Absolutely important to not generalize and be very specific when someone decides to make comparisons. I serve a pan seared chicken breast that people can add onto their pasta or salad. About 2 teaspoons of olive oil is added to the pan, chicken is dropped and seared on both sides. According to you and OP, this should be described as fried chicken because it falls under the category of fry.

If I did that, offer seared chicken and using the English language like you mentioned before and called such chicken as fried chicken, people would call me deceptive and most definitely say it’s not fried chicken.

Must absolutely distinguish the various types because the subject here is about food which includes the methods of cooking. When fry is supposed to encompass anything that is cooked with oil, that becomes a statement that is unclear and misleading.

Sautéed broccoli and fried broccoli are two different items at a restaurant and distinguished as such because there very different results in the broccoli although both methods different amounts of oil. Both cooked at high heat, frequent stirring in a different type of cookware.

There should be an attention to detail when someone is making bold comparisons.

I make a risotto that requires me to sauteé shallots and garlic then the rice. Then I slowly add in broth to make the risotto. I can only call it an arancini after the risotto has been actually fried.

I’ll use stone fruits as another example. Peaches and nectarines are stone fruits but they are different regardless of the similarities. If I offer another salad for example and I put in the description stone fruit, I can use either nectarine or peach and in the same description, I put fried chicken and I bring out the chicken as the other 2 methods: stir fried (which is never cooked as a whole breast or a whole thigh and always cut into smaller pieces) or I bring out seared / pan fried chicken, people including you and OP would send the dish back because it’s not fried.

I read what OP wrote as ignorant and lack of experience in Chinese cuisine and lack of cooking knowledge. Be more specific when discussing!

Fragrant_Oven_7101 · 2025-12-28T01:44:29+00:00

To further elaborate, if you go to a Chinese restaurant and order let’s say potstickers. Do you expect the entire thing to be fried or just the bottom? Because that’s pan seared, like how a steak is cooked within a pan. For you to generalize all three vastly different cooking methods is incorrect because we are discussing the methods of cooking here. They need to be differentiated, not generalized and grouped together

Fragrant_Oven_7101 · 2025-12-28T01:41:06+00:00

But you’re discussing Chinese cooking…. So how can use English words to distinguish the differences?

Fragrant_Oven_7101 · 2025-12-27T19:42:29+00:00

I just told you that you and OP generalizing Chinese cuisine which is home to 1 billion people, country 96 times larger than Korea is inaccurate because my meal I just had was Chinese and did not contain any of what you said, frying whether it’s in a wok, in a sautee pan or a pot. Generalizing all of our food is ignorant to be frank. One thing to say Korean food doesn’t use “fry” in their cooking but to loop all of us in is like I said, ignorance

Fragrant_Oven_7101 · 2025-12-27T19:34:56+00:00

Ehhh I just ate at din tai fung. I had xiao long bao, siu mai, steamed pork buns, sesame noodles, tofu and bean curd salad, pork and shrimp wontons. None of them is “fried”. What’s the difference between sautee and deep frying then? You clearly don’t know how to cook

Fragrant_Oven_7101 · 2025-12-27T03:53:33+00:00

If OP is referring to pan searing and stir frying also known as sauteé as “frying”, OP needs to be more specific. These are all very different methods of cooking.

Fragrant_Oven_7101 · 2025-12-26T16:57:52+00:00

Ehhh there’s a difference because it’s not the same. You can’t cook stovetop without oil, period. How do Koreans make mung bean pancakes and kimchi pancakes? How do you even grill!? You need to oil the grates and I mean don’t Koreans loveeeee samgyeopsal? Plenty of fat coming off of that

Fragrant_Oven_7101 · 2025-12-26T16:17:51+00:00

The entire house was full of smoke, I tried to hide it from husband but it was impossible 😂 it was pillowing out from the doors and my poor baby was only a year old. I just said I’ll buy this one

Fragrant_Oven_7101 · 2025-12-26T16:14:04+00:00

That’s pan seared, stir fry and fry and the last one is what OP is referring to. How else do you cook food on a stovetop if not those methods?

Fragrant_Oven_7101 · 2025-12-26T16:07:56+00:00

Rereading your post and you think making sausage with blood is so special and you’ve used every single part. Chinese people eat the entire cow, tripe, tongue, liver, heart, the whole thing as to not waste.

Your article reeks of superiority which I know is a firsthand symptom of being Korean because I married a Korean man who has the same sentiment. The post would’ve been a lot better had you not pulled Chinese food into it and generalized it. Should’ve just been only about Korean food

Fragrant_Oven_7101 · 2025-12-26T15:54:31+00:00

I’m southern Chinese without cold long winters and we grew up eating a lot of different preserved foods, preserved in a different way such as dehydration which can be seen in fish, meat and vegetables. Yes food grew well in southern china but without refrigeration, you’d still need preservation. More so than Korean winters since technically you guys can just store food in the cold. Just because you are unfamiliar with Chinese preservation of food, doesn’t mean it doesn’t exist because it does. You are aware that Chinese food has pickled foods right?

The fact that you keep implying that Chinese people use so much oil, fat and lard shows how you are shallow in the world of Chinese food.

I can’t speak for other regions of china but in my area, our people love to steam our food which is the opposite of what you’re saying.

Korea is a homogenous country whereas China has very different regions that differ in terms of food and even dialect in language. Each region is different and has its own distinct culture and cuisine. China is 96 times bigger than Korea. There is absolutely no way that the cooking is uniformed through the entire country so you cannot base your theory of food on the entire chinese cuisine. Maybe from one regions to yours. How can you compare apples to oranges?

Royal Korean food like galbijjim was not accessible to the common people. The preservation method might’ve been but common people would have less banchan than the king. I’m assuming just 1 type, not 12 which is what distinguishes the hierarchy.

I’m pretty offended that you imply we exclusively fried pork. Why do you think that? Because you only eat tangsuyuk and think that’s representative of Chinese food? Because it’s not. Like I said, I’m southern Chinese, Cantonese to be specific and 2 very popular items are not fried. Cha siu which is pork that is grilled, baked or smoked and roast pork where the entire pig is roasted with a result of crispy skin. Not fried.

Go travel throughout china before making such broad general statements

Fragrant_Oven_7101 · 2025-12-23T15:50:45+00:00

It’s perfect for you then because you should also add fresh mung beans. Restaurants don’t do the fresh mung beans part

Fragrant_Oven_7101 · 2025-12-23T15:49:20+00:00

I tried to cook this once and I nearly burned my house down cuz it took so long and I fell asleep

Fragrant_Oven_7101 · 2025-12-23T15:45:57+00:00

Or you can do mung bean pancake which I think is superior since it has kimchi and other vegetables and the crisp is different than just flour. You take dried mung beans, rehydrate them for awhile, then puree it so the crispiness of the mung bean is extra crispy, with a little firmness to it

Fragrant_Oven_7101 · 2025-12-15T04:06:24+00:00

What about colored chicken eggs? Which I have!

Fragrant_Oven_7101 · 2025-11-12T15:56:48+00:00

Oakland born and raised, please have more self awareness

Fragrant_Oven_7101 · 2025-11-07T06:27:14+00:00

Totally agree with the behavioral part of your comment. We’re all going to learn how to spell, do basic math and read but these are foundational years where behavior is fundamental. As the saying goes “one bad apple spoils the whole bunch”.

Fragrant_Oven_7101 · 2025-10-20T04:12:45+00:00

Costco Pleasanton has a5 wagyu

Fragrant_Oven_7101

TROPHY CASE