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糊塗麵 (Hutu Mian) (my dad calls it Foolish Noodle)
With rice, sweet potato leaves, shredded tofu, dried spicy fish (DIY sauce)
NT$110
I love this kind of beef.
I'm at 羽田空港 国際線旅客ターミナル / Tokyo-Haneda International Airport - Int'l Terminal (HND / RJTT)! 4sq.com/c8VFlU
photo by Scott Beale / Laughing Squid
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One of the last BrisketLab events of the summer was held at the Foursquare Headquarters, on the 10th floor of 110 Crosby Street, on September 14. Street jazz band, Baby Soda, entertained the crowd with an eclectic set.
BrisketLab was a BBQ recipe development series created by Vendr TV's Daniel Delaney that took place at various pop-up locations throughout New York City during the summer of 2012. Delaney opened up online registration for "shares" of brisket for $25 per pound and sold out of 2,500 pounds in 48 hours. He spent the summer tweaking his technique using an 18-foot-long, 200-pound capacity smoker and piles of post oak wood he drove up from Texas.