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ExploreTraveler Travel Foodies - beBee

ExploreTraveler Travel Foodies

+ 100 buzzes
Exploreing food from around the world.
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  1. Francisco Lopez

    Francisco Lopez

    05/08/2017
    Francisco Lopez
    Mofongo: The beloved Puerto Rican mash with deep ties to Africa
    www.washingtonpost.com ANATOMY OF A DISH | It’s made of fried and mashed plantains, then stuffed and...
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  2. Wayne Yoshida

    Wayne Yoshida

    26/07/2017
    I wish I were here . . . . Wayne Yoshida
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    Comments

    Wayne Yoshida
    26/07/2017 #2 Wayne Yoshida
    #1 Thanks for thinking about me, @Phil Friedman !
    Phil Friedman
    26/07/2017 #1 Phil Friedman
    Yea, well think about where I was yesterday, buddy.

    https://www.bebee.com/content/1686062/1458894

    Wish you had been there. Cheers!
  3. Brian McKenzie

    Brian McKenzie

    25/07/2017
    In the Kitchen with Boria

    ShChi is normally a vegetarian affair.... ham and beef have been known to show up when I get in the kitchen.

    1 lb sliced mushrooms - I like to use shitake ; yes I know sorrels are standard - but it is my kitchen.
    1 lb spinach leaves - just buy the salad bag - in Korea I could not get them fresh any other way
    2 onions, chopped - I like the small red ones - more flavor
    1 carrot, chopped
    1 celery stalk, chopped
    2 potatoes peeled - sliced like in the borscht recipe
    1 tb fresh Dill, chopped
    1/2 cup cream
    1/2 head cabbage

    Add all to the pot, fill with 3 cups water - bachelor Hack Trick - Add two tablespoons of canned mushroom soup to the water - it thickens the pot nicely
    Cook on low for 2 hours - 1 /2 an hour before serving - add the fried cabbage.
    Serve with Sour Cream - Friends and Vodka !
    Brian McKenzie
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  4. ProducerBrian McKenzie

    Brian McKenzie

    25/07/2017
    Summer Plov
    Summer PlovToday's menu creation is Plov, the traditional Central Asia peasant rice dish. The meal is said to originate from Uzbekistan – but there are many regional variations on the theme, and nearly 100 different versions have been printed and celebrated....
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    Comments

    Brian McKenzie
    27/07/2017 #9 Brian McKenzie
    #7 I will hit up a few other Kg dishes & recipes before hopping to the next country.
    Brian McKenzie
    27/07/2017 #8 Brian McKenzie
    #6 the rice is different here - it is not bleached or machine processed like the boxes and bags from the west. It is more of a long grain brown rice. You could skip the soak, but never the rinse and seive - I have found too many rocks to let myself do that.
    Jerry Fletcher
    26/07/2017 #7 Jerry Fletcher
    Brian, Thanks for the recipe. It sounds wonderful.
    Dean Owen
    26/07/2017 #6 Dean Owen
    So often peasant food is the best. This is the second time I've read someone saying soak the rice. Is the rice different over there? I never soak rice. Japanese and Chinese short grain rice I wash thoroughly. When I cook a risotto I never soak or wash Arborio rice. Likewise for Thai rice and Basmati.
    Brian McKenzie
    25/07/2017 #5 Brian McKenzie
    #3 I wish I could get chorizo here - this is not a pork friendly zone. Bacon & Salo are treated like smuggled drugs - and it feels nearly as expensive ! 😱😲
    Pedro 🐝 Casanova
    25/07/2017 #4 Pedro 🐝 Casanova
    @Jorge 🐝 Carballo Pérez
    Pedro 🐝 Casanova
    25/07/2017 #3 Pedro 🐝 Casanova
    Oh...but the original Paella has not seafood...it has chicken...chorizo ( sausage ) and even rabbit meat. plus vegetables and of course the rice. Well in fact they are multiple variations of Paellas.. And believe me. That recipe could pass as a rice dish (paella ) any given Sunday.
    Brian McKenzie
    25/07/2017 #2 Brian McKenzie
    #1 ha ha ha - they don't do seafood here. Which is really odd - the rivers and lakes are full of amazing yummy fish. But shell fish are absolutely absent. Though the rumor is that the Chinese will be bringing crawdads with them when the Belt Road is the zone..... I can't wait.
    Pedro 🐝 Casanova
    25/07/2017 #1 Pedro 🐝 Casanova
    So...where did you get that " strange " paella recipe. ( Just kidding but the dish is very much alike )
  5. ProducerGiovanna De Sangro
    Ghiaccioli al Limone con Frutta
    Ghiaccioli al Limone con FruttaGhiaccioli al Limone con Frutta: bontà a cuor leggero!Freschi, leggeri, dissetanti i Ghiaccioli al Limone con Frutta che vi propongo in questa ricetta sono lo snack ideale per dare ristoro al nostro corpo nelle calde giornate estive. Pochi...
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    Comments

    Giovanna De Sangro
    07/07/2017 #2 Giovanna De Sangro
    #1 Many thanks to you👍😉
    Wayne Yoshida
    06/07/2017 #1 Wayne Yoshida
    Refreshing and cool "ice pop" Thank you, @Giovanna De Sangro
  6. ProducerGiovanna De Sangro
    Insalata Greca - Ricette Estive
    Insalata Greca - Ricette EstiveInsalata Greca: un piatto fresco, leggero e…buonissimo!!Quando arriva l’estate cosa c’è di più buono e rinfrescante di un bel piatto di insalata per pranzo? Esistono tante sfiziose ricette per preparare gustosi piatti di insalata. Dalle più semplici...
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    Comments

    Giovanna De Sangro
    07/06/2017 #4 Giovanna De Sangro
    #1 grazieee mi fa piacere ti sia piaciuta ;-)
    Wayne Yoshida
    07/06/2017 #1 Wayne Yoshida
    Greek salad! Eccellente!
  7. Brian McKenzie

    Brian McKenzie

    01/03/2017
    Nom nom nom Brian McKenzie
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  8. ProducerVenita Crow

    Venita Crow

    26/02/2017
    Inspired by Tradition
    Inspired by Tradition It was Friday morning and I hadn't made my Challah yet. I was standing in my kitchen tapping my fingers on the counter wondering if I should just go buy some, knowing I would be miserable if I did, when my daughter-in-law Britt and 3 year old...
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    Comments

    Venita Crow
    27/02/2017 #5 Venita Crow
    @Paul Walters It is actually the part of the dough or the separated little piece that is offered in memory of the offering to be brought to the holy temple to be given to the pries, and there is way more detail I wont go into. These days it has become a synonym for this Sabbath brioche #3
    Paul Walters
    26/02/2017 #3 Paul Walters
    @Venita Crow I shal give this recipe a go sans the help of Mr Coop. However ......what is Challah ????/ ( I'm too lazy to look it up )
    Venita Crow
    26/02/2017 #2 Venita Crow
    Sesame seeds on top for sure! I'll have to try the raisins. Thanks for the idea @ WayneYoshida #1
    Wayne Yoshida
    26/02/2017 #1 Wayne Yoshida
    Excellent Venita. I like mine with raisins and sesame seeds......
  9. Brian McKenzie

    Brian McKenzie

    20/02/2017
    No matter how thin you make a pancake - it still has two sides. Happy Pancake week ! Brian McKenzie
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    Comments

  10. Brian McKenzie

    Brian McKenzie

    19/02/2017
    Meet Borsok (Борсок) the deep fried doughy cousin to the marshmellow, and nearly as addictive. Drowned and sizzled in full fatty oil / animal lard vat and left in the mix until they are perfectly puffed and golden brown. There are not tater tots here - but these will suffice nicely in plussing up your waistline line as well. Frying and dunking the squares makes them pop into a hollow treat that eats like marshmellow carnival peanut candy but has all the umpf of flavor like a hush puppy. They would be great with cheese in the center. ..and bacon too. Brian McKenzie
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  11. Wayne Yoshida

    Wayne Yoshida

    16/02/2017
    Lunchtime Exploring, Part 2: New York Style Pastrami

    As mentioned in my Buzz about office re-location and finding good places for lunch (Musubi-ya), here is another place, about a 10 minute walk from my office. Tommy Pastrami.

    Having some real New York City deli pastrami (with mustard) and cream soda, I have to say this is close.

    http://www.tommypastraminydeli.com/

    But I still prefer the West Los Angeles pastrami place called Jonnies.

    https://www.yelp.com/biz/johnnies-pastrami-restaurant-culver-city
    Wayne Yoshida
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  12. Wayne Yoshida

    Wayne Yoshida

    14/02/2017
    Krispy Kreme
    Krispy Kreme Doughnuts...
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    Comments

    Wayne Yoshida
    14/02/2017 #1 Wayne Yoshida
    My favorite part of the making process is the Kreme being applied . . .
  13. ProducerVenita Crow

    Venita Crow

    09/02/2017
    To Cobbler or Not To Cobbler...That Is the Question
    To Cobbler or Not To Cobbler...That Is the QuestionI'm torn between making a pineapple upside down cake and a peach...
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    Comments

    Venita Crow
    26/02/2017 #2 Venita Crow
    That's exactly what happened @Wayne Yoshida. The Cobbler won the challenge but I ended up making the cake
    Wayne Yoshida
    26/02/2017 #1 Wayne Yoshida
    Ah. If it was me, I'd go with what I have in the pantry and avoid the trip to the grocery store. Of course, if you have all the stuff for either - you're back to square one . . .
  14. Wayne Yoshida

    Wayne Yoshida

    29/01/2017
    Farmers Market Sunday Take 2
    Farmers Market Sunday Take 2 I need more video practice. Here is take...
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  15. Wayne Yoshida

    Wayne Yoshida

    29/01/2017
    Farmers' Market Sunday Take 2
    Farmers' Market Sunday Take 2 I need more video practice. Here is take...
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    Comments

    Wayne Yoshida
    29/01/2017 #1 Wayne Yoshida
    Not sure what happened here, the connection dropped and the camera failed.

    Anyway, nice and sunny Sunday morning in So. Calif. USA.
  16. Wayne Yoshida

    Wayne Yoshida

    29/01/2017
    Farmers' Market Sunday
    Farmers' Market Sunday Farm fresh fruits, vegetables and honey from local growers in my hometown of Laguna Niguel Calif...
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  17. Wayne Yoshida

    Wayne Yoshida

    27/01/2017
    Get Ready for The Game - with Pastrami and Swiss
    Wayne Yoshida
    Pastrami and Swiss Football Sandwiches - Cook's Country
    www.cookscountry.com Brushed with a butter sauce and baked, these hot sandwiches are a game-day...
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    Comments

    Wayne Yoshida
    27/01/2017 #1 Wayne Yoshida
    Possible item to add on the grill!
  18. Cristina 🐝 Valmaseda de Leiva
    As every day I love more and more thai food, I'm sharing this recipe from I made yesterday from http://jessicainthekitchen.com/. Mmm so yummy!

    http://jessicainthekitchen.com/coconut-chickpea-curry-recipe/
    Cristina 🐝 Valmaseda de Leiva
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    Comments

    José Ramón 🐝 López
    24/01/2017 #1 José Ramón 🐝 López
    I love thai food so much!!
  19. Wayne Yoshida

    Wayne Yoshida

    10/01/2017
    BBQ Dessert?

    Why not? Apple Puffs on the Big Green Egg!
    Wayne Yoshida
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    Comments

    Wayne Yoshida
    10/01/2017 #5 Wayne Yoshida
    #4 #2 -- Thanks for the comments... how to coming soon. Stay tuned.

    Visit? Yeah, sounds like a great idea! Someday . . . .
    Jackie M.
    10/01/2017 #4 Jackie M.
    This looks intriguing :)
    Bill Stankiewicz, 🐝 Brand Ambassador
    10/01/2017 #3 Bill Stankiewicz, 🐝 Brand Ambassador
    We need to call these the Food Posts
    Bill Stankiewicz, 🐝 Brand Ambassador
    10/01/2017 #2 Bill Stankiewicz, 🐝 Brand Ambassador
    WOW, looks great @Wayne Yoshida, we need you to come visit from California to Savannah, Georgia, I will supply the food, may need you as the Chef :) , I know you may be seeing a lot of rain in LAX, its going to be 70 degrees here in Savannah tomorrow, best regards, Bill Stankiewicz
  20. Randy Keho

    Randy Keho

    09/01/2017
    Randy Keho
    barjammers
    www.barjammers.com
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    Comments

    Pamela 🐝 Williams
    10/01/2017 #2 Pamela 🐝 Williams
    #1 That's pretty awesome Randy! Congrats
    Randy Keho
    09/01/2017 #1 Randy Keho
    This is the launch of my new website barjammers.com.
    It's a localized source for finding the most up-to-date live music in my geographical area, which includes Chicago.
    I've incorporated my beBee blog "Give it a Spin," noting that it's in conjunction with beBee.
    Within it is barsnearby.com, which is another site my partner and I developed using Google Maps to identify bars and restaurants throughout the United States.
    barsnearby.com has already been monitized, using Paypal. It's already had more than 30,000 hits.
  21. Jackie M.

    Jackie M.

    09/01/2017
    It'd be remiss of me not to share food posts right out of the gate, so here's a recipe for Beef Rendang from a Live broadcast I did on both Facebook Live and YouTube in the lead-up to Christmas -
    Jackie M.
    How to Cook Beef Rendang from My Malaysian Home State (Negeri Sembilan) - Jackie M
    jackiem.com.au This is my stepmom’s recipe which is influenced by the beef rendang style of my home state of Negeri Sembilan with her own...
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    Comments

    Aleta Curry
    10/01/2017 #8 Aleta Curry
    I was going to tag @Dean Owen, but I see you're already Johnny-on-the-spot. I might've guessed!
    Okay, I see I need to buy some ingredients and try this!
    Jackie M.
    09/01/2017 #7 Jackie M.
    #6 Thanks for the share :)
    Wayne Yoshida
    09/01/2017 #6 Wayne Yoshida
    I need to try this on the Big Green Egg/kamado
    Jackie M.
    09/01/2017 #5 Jackie M.
    #1 Oh and thanks for sharing :)
    Jackie M.
    09/01/2017 #4 Jackie M.
    #1 Hah cool; strangely the soy sauce works really well, though it's not an ingredient I use in my own beef rendang that I make for my business. Beef rendang is most commonly served with jasmine rice, though you may find it with Basmati (long grain) rice as well :)
    José Ramón 🐝 López
    09/01/2017 #3 José Ramón 🐝 López
    Wow! I love so much asian recipes!!!

    :-)
    Ken Boddie
    09/01/2017 #2 Ken Boddie
    @Jackie M. please don't mistake my clumsiness in the kitchen and pride in the culinary capabilities of my better half as feigned futility and male chauvinism (not necessarily in that corresponding order) but, if it tastes like my Indonesian wife's rendang (particularly on the second day) and smells like my wife's rendang, then either the recipe is spot on, or it is indeed my wife's rendang. 😋
    The other test is, of course, the 'next morning test', whereby if it's hot on the way in and it's hot on the ...... perhaps I'd better stop there, as it's a family show. 😂
    Dean Owen
    09/01/2017 #1 Dean Owen
    I cheated. I actually checked this recipe out when I visited your website this morning! Soy sauce aye? Wonder how that'll change the dynamic. Can only try. Do you eat Beef Rendang with a short or long grain rice?
  22. ProducerWayne Yoshida

    Wayne Yoshida

    09/01/2017
    It’s a Grill, an Oven, a Smoker – The Big Green Egg
    It’s a Grill, an Oven, a Smoker – The Big Green EggI was looking for something different to make on my Big Green Egg this past weekend since we had a break in the rain. I randomly found this recipe by Judy Cowan for Simple Stromboli.Stromboli triggered a nice memory from many years ago, when I lived...
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    Comments

    Lisa 🐝 Gallagher
    05/03/2017 #14 Lisa 🐝 Gallagher
    #13 I've never tried to cook short ribs, so I may have done the same Wayne :))
    Wayne Yoshida
    04/03/2017 #13 Wayne Yoshida
    #10 Lisa - no worries about the laughing. So far, on the BBQ, even the mis-steaks (sorry) are tasty. I think I threw away something only once, and it was because I used a crappy cut of meat. (Short ribs -- too much bone, no meat, too much fat).
    Wayne Yoshida
    04/03/2017 #12 Wayne Yoshida
    #9 Paul - The Big Green Egg is pretty impressive. The ceramic cooker keeps temperatures stable for many hours. I once made a big pork shoulder and did not have to re-fuel. This was a low and slow smoke for over - 7 hours, or something like that.

    But typical of me and my decision process - I compared the large BGE with the high-end gas BBQs out there. I went with non-gas BBQ-ing for the taste. Gas is convenient, but my experience with gas BBQs is that high searing temperatures (500F-plus) and stability are difficult to achieve.

    There are other ceramic cookers out there, but the BGE is the most popular, and has a big cult-like following of fanatics....
    Wayne Yoshida
    04/03/2017 #11 Wayne Yoshida
    #1 #2 #3 #6 #7 #9 - Thanks everyone for the views and comments. Oddly, I did not get a message or update of these comments. Some kind of meeting would be amazing and fun! We can have a BBQ Networking Event!

    Thank you @Paul "Pablo" Croubalian View more
    #1 #2 #3 #6 #7 #9 - Thanks everyone for the views and comments. Oddly, I did not get a message or update of these comments. Some kind of meeting would be amazing and fun! We can have a BBQ Networking Event!

    Thank you @Paul "Pablo" Croubalian especially for the dough recipe. I will give that a try.

    Baking for me remains a mystery, I think baking is too "specific" for me, the order of things is important. And probably most important, I am very lucky to have have three sisters who are great bakers.I always look forward to getting batches of cookies from them. Close
    Lisa 🐝 Gallagher
    04/03/2017 #10 Lisa 🐝 Gallagher
    ok, don't get mad at me @Wayne Yoshida but for some reason when I looked at this again tonight, I saw the bread which was pretty thick after you placed the the ingredients on top, and began to laugh before I looked at the final product again and I laughed more. Not laughing at you, just typical stuff that can happen to all of us. I agree, if you don't like to make dough... try pizza dough in a can by Pillsbury. I use the thin crust because I don't like my stromboli too crusty. @Paul "Pablo" Croubalian is probably wincing already but wait... it gets better- we used to go to this Pizza place and they had the best stromboli EVER. Their crust was out of this world, thin, crispy but flaky. So, the only way I've been able to duplicate it to the best of my ability, I buy Chef BoyRdee (sp?) and my crust tastes very similar when done. I agree though, great nice try and I'm very impressed with BGE. Next time I will try Paul's recipe for Pizza dough!
    Paul "Pablo" Croubalian
    19/01/2017 #9 Paul "Pablo" Croubalian
    Nice first try, Wayne. I'm getting impressed with the BGE.

    On the subject of washes: In order of what darkens most: Egg yolks, Simple syrup (50/50 by weight of water and sugar), 35% cream, Whole Egg, Milk, Egg white, plain water

    Try this EZ pizza dough, enough for two good strombolis or one 14" pizza (you'll need a scale. Weights in grams) Instant yeast: 5g, All-Purpose flour: 255g, Lukewarm Water: 175g, Salt 4g, Oil: 15g

    If you have a stand mixer: Dump everything in the bowl. Mix at lowest speed until combined. Mix another 5-8 minutes until less "shaggy" at next to lowest speed.

    By hand: Dump everything in a bowl and mix thoroughly. Transfer to a large floured surface and get your hands dirty. Knead until smoother.

    Let sit covered for 30 minutes. Punch it down. Let sit covered for another hour. Portion and use
    Paul "Pablo" Croubalian
    19/01/2017 #8 Paul "Pablo" Croubalian
    Nice first try, Wayne. I'm getting impressed with the BGE.

    On the subject of washes: In order of what darkens most: Egg yolks, Simple syrup (50/50 by weight of water and sugar), 35% cream, Milk, Egg white, plain water

    Try this EZ pizza dough, enough for two good strombolis or one 14" pizza (you'll need a scale. Weights in grams) Instant yeast: 5g, All-Purpose flour: 255g, Lukewarm Water: 175g, Salt 4g, Oil: 15g

    If you have a stand mixer: Dump everything in the bowl. Mix at lowest speed until combined. Mix another 5-8 minutes until less "shaggy" at next to lowest speed.

    By hand: Dump everything in a bowl and mix thoroughly. Transfer to a large floured surface and get your hands dirty. Knead until smoother.

    Let sit covered for 30 minutes. Punch it down. Let sit covered for another hour. Portion and use
    Lisa 🐝 Gallagher
    19/01/2017 #7 Lisa 🐝 Gallagher
    #6 i like that idea @🐝 Fatima G. Williams 🌽🍔🍕🍨
    🐝 Fatima G. Williams
    19/01/2017 #6 🐝 Fatima G. Williams
    Yummy for the tummy ! When life makes us meet if ever @Wayne Yoshida , @Lisa 🐝 Gallagher and @Donna-Luisa Eversley please can you repeat this mistake I would love it :) :)
    Lisa 🐝 Gallagher
    19/01/2017 #3 Lisa 🐝 Gallagher
    This made me so hungry and I'm cooking LOL. @Wayne Yoshida, when I make stromboli I add, cheddar, ham, pepperoni, hot pepper cheese, green peppers and mushrooms. I think I need the green egg, I already have the stone!! I love your food/egg posts :))
    John White, MBA
    18/01/2017 #2 John White, MBA
    OMG!! Yum, yum!!
  23. ProducerCepee Tabibian

    Cepee Tabibian

    17/10/2016
    Asian Food Fix - Barrio Malasaña
    Asian Food Fix - Barrio MalasañaToday we're hanging around Malasaña, a trendy barrio of Madrid and my old living quarters. For those of you who aren't familiar with Malasaña it's the hipster hangout of this capital city -coffee shops, hairdressers, mustaches, bicycles...
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    Comments

    ricardo blanco galeán
    25/01/2017 #17 ricardo blanco galeán
    recetas muy apetitosas
    Lisa 🐝 Gallagher
    03/01/2017 #16 Lisa 🐝 Gallagher
    I'm very hungry now! Nice showcasing of the food @Cepee Tabibian! I eat a dish similar to the rice noodles about and our Chinese Restaurant calls the dish, Chicken Chow fun. It's rice noodles with veggies, soy and not sure what other spices. The sandwich looks very tasty!! Sounds like a fun area to visit/hang out for the afternoon-evening! Thanks for sharing.
    Wayne Yoshida
    03/01/2017 #15 Wayne Yoshida
    Awesome food tour @Cepee Tabibian! Thank you!
    Jan 🐝 Barbosa
    03/01/2017 #14 Jan 🐝 Barbosa
    Getting Hungry Already !!!!
    Matt 🐝 Sweetwood
    02/01/2017 #13 Matt 🐝 Sweetwood
    Next time I am in Madrid, I am using this a a guide.
    Bill Stankiewicz, 🐝 Brand Ambassador
    02/01/2017 #12 Bill Stankiewicz, 🐝 Brand Ambassador
    COOL: I enjoy Asian foods, great post by @Cepee Tabibian
    Bill Stankiewicz, 🐝 Brand Ambassador
    02/01/2017 #11 Bill Stankiewicz, 🐝 Brand Ambassador
    WOW, I enjoy Asian foods, great post by @Cepee Tabibian
    Bill Stankiewicz, 🐝 Brand Ambassador
    02/01/2017 #10 Bill Stankiewicz, 🐝 Brand Ambassador
    I enjoy Asian foods, great post by @Cepee Tabibian
    Teresa Gezze
    18/10/2016 #8 Anonymous
    Great buzz, Cepee!!! Thanks for the info! =)
    Cepee Tabibian
    18/10/2016 #7 Cepee Tabibian
    #6 @Froilán Pérez, thanks! Adding it to my to try list.
    Froilán Pérez
    18/10/2016 #6 Froilán Pérez
    not Malasaña but pretty close, I can HIGHLY recommend Janatomo (Calle Reina)
    Cepee Tabibian
    18/10/2016 #5 Cepee Tabibian
    #3 Haha, thanks @Sara Mateos-Aparicio Orozco! And so many places yet for me to discover. I love your city.
    Sara Mateos-Aparicio Orozco
    18/10/2016 #3 Sara Mateos-Aparicio Orozco
    I've been living in Madrid for 32 years (that's it, my entire life except for some months when I was living abroad) and can you believe that there are some places that I didn't know about? I wanna try e-ve-ry-thing. Thank you, @Cepee Tabibian View more
    I've been living in Madrid for 32 years (that's it, my entire life except for some months when I was living abroad) and can you believe that there are some places that I didn't know about? I wanna try e-ve-ry-thing. Thank you, @Cepee Tabibian! Close
    Cepee Tabibian
    17/10/2016 #2 Cepee Tabibian
    Thanks so much @David B. Grinberg! Mmmmm, I love it too!
    David B. Grinberg
    17/10/2016 #1 David B. Grinberg
    Wow, that all looks and sounds yummy, Cepee. I love Asian food! I've shared this is three hives. Buzz on...
  24. Wayne Yoshida

    Wayne Yoshida

    29/12/2016
    Christmas Sushi 2. There is some distortion in the picture, they are covered with plastic wrap . . . Wayne Yoshida
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  25. Wayne Yoshida

    Wayne Yoshida

    29/12/2016
    Christmas Sushi Wayne Yoshida
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    Comments

    Don 🐝 Kerr
    30/12/2016 #2 Don 🐝 Kerr
    Mmmmmmmmmmmmm
    José Ramón 🐝 López
    29/12/2016 #1 José Ramón 🐝 López
    I love Sushi so much!!!
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