In n Out Burger with Avocado and Egg, Yolk Porn
Once I had this fantasy…

And guess what? Dreams can come true! You just have to believe…

How to Make In-N-Out Breakfast Burger with Avocado and Egg

In-n-Out Burger, to go bag
1. Go to In-N-Out.
In-n-Out Burger, Cheeseburger Fries
2a. Order a cheeseburger with cold cheese, which sounds disgusting, but is necessary so that the cheese doesn’t liquefy during the drive home plus “at home assembly” time. You can melt the cheese yourself on your stovetop or under your broiler at home.
In n Out Burger, Grilled Whole Onion, Fries
2b. Note: Animal-style —with mustard-grilled patty, grilled onions, pickles, and extra sauce — will make it more painstaking to cleanly disassemble the cheeseburger and re-assemble it. But this is In-N-Out; you can — with the exception of avocado and egg which is the whole point of this post — have whatever you want. I just learned about the grilled whole onion, as opposed to regular “grilled onions,” which are chopped. I will never look back.
In n Out Burger with Avocado
3. Remove all paper wrappings from the cheeseburger taking care to keep the paper intact as much as possible. Place the burger on a cutting board. Remove the top bun. Slice half a ripe avocado length-wise into slices. Wonder how previous redundant sentence could be edited. Place avocado slices on cheeseburger.
In n Out Burger with Avocado and Egg , recipe
4. Fry an egg. Place egg, yolk side up, on avocado. Gently replace top bun, making sure not to break egg yolk. Yet. Breaking the yolk into a runny, dripping, oozing, puddling mess is for instagram later.
In n Out Burger with Avocado and Egg, Fries
5. Re-wrap burger in inner brown paper liner. Shimmy liner-wrapped burger back into outer paper bag. The cheeseburger is much bigger now. The bag may tear a little, but it’ll only hurt for like a minute.
In n Out Burger with Avocado and Egg
6. Place your In-n-Out Avocado Egg Breakfast Burger on plate for serving.
In n Out Burger with Avocado and Egg, Yolk Porn
7. Serve your In-n-Out Avocado Egg Breakfast Burger with now cold, but not any worse, French fries.

Next time, fuck In-n-Out’s fries, and make a quick stop at McDonald’s on the way home.

p.s. You can also do this with a Double Double.

p.p.s. You can also do this with a 3×3.

p.p.p.s. You can also do this with a 4×4, but that might be taking it a little too far, don’t you think?

10707210_698962433515606_1261481485_n{National Cheeseburger Day was this past Thursday…In-N-Out or Fatburger?}

Should I or shouldn’t I: money, eggs (the chicken kind), men, kids (eggs of the human kind…?), and most importantly, iPhone?!

  1. We could have been RICH! Not sure you can trust the accuracy of calculation done by aging frat boys obsessed with mostly burgers, burritos and beer — but they’ve calculated how much a $1000 investment in in various food stocks in 2004 would be worth now — Chipotle, Starbucks, and…Popeyes? Hm, maybe there IS something to burritos after all. {thrillist}
  2. Maybe invest in Pop-Tarts? Sales of other “bad” packaged foods are down, but Pop-Tarts’ popularity increases with the ranks of kale, quinoa, and gluten-free bread {wall street journal}
  3. Where to get farm fresh eggs in southern California {Clarissa Wei for LA Weekly}
  4. To Re, or Not to Re… frigerate eggs (that is). The question still remains the same {npr}
  5. If you’re questioning your love relationship, if the answer isn’t “Fuck Yes, ” then the answer is “No.” I also think this applies to decisions in other parts of life. {mark mason}
  6. Same “choose amazing love” message, more compelling because it’s posted after the author passed away this past week. {HuffPo}
  7. But when it comes to the decision of having kids, maybe there is an in-between “I don’t know.” Finally, someone just comes out and articulates what I didn’t know I felt. {NYMag}
  8. This helps : DILFs of Disneyland. {instagram}
  9. If you’re thinking about whether to get the new iPhone but don’t want to pore over reviews, here is a 6-sentence review {the atlantic}
  10. How the wording on menus, restaurant reviews, anything is very important and interesting {new york times}
  11. What we think we taste and what we really taste when we drink wine. This is fascinating. {new yorker}
  12. Korean culture really IS taking over the world! K-drama My Love from Another Star to be made into an ABC series, so obviously I have to watch the original. So far, terribly awesome. {Hollywood Reporter}

Bonus Track: Web Editor is a dream job — if I actually had to go back to a real job job and lived in NY I would apply (and probably get it) — working on the internet, and obsessing over food in the usual home cooking and restaurant sense, but more importantly “as a relentlessly expanding culture that encompasses fashion, music, travel…” {bon appetit}

mul naeng myun

It is hot.

Hot hot hot hot hot.

H o o o o o t.

Like 90 degrees at 9 AM hot. Like 100+ degrees the entire day hot. Like $300 electricity bill this month for running A. C. All. Day. Hot.

Which wouldn’t be all that bad − make no mistake, 100 degrees is still bad − but it wouldn’t be all that bad if it were the height of summer. In Death Valley.

But it’s September. On the coast. Isn’t it supposed to be all love songs and always 70 degrees on the kost?

Where was all this hotness in June, known for “gloom,” mostly for the gray misty skies, partly for my birthday?! Where was all this hotness in July when hotness is like, normal? Where was all this hotness in August, when, oh right, it was pretty hot in August.

It’s going to be in the upper 90s all week, over 100 degrees in some parts of LA (sorry, Valley!)

I hate doing this, bringing up the weather, because I have this thing — a psychotic, contradicting contradictory philosophy — when it comes to talking about the weather. I’m not talking about TheWeather, about which I have a very clear sense, and for which I permanently suffer residence in LA. TheWeather is and always should be: clear skies, full sunshine, 74 degrees, gentle breeze. Little, fluffy, clouds optional.

I am talking about Talking About the Weather (“the act of”), because talking about the weather in LA is like remarking that the sky is blue.

(Wow, that metaphor simile worked out better than expected!)

It’s obvious. It’s cliche. It’s predictable − and if the weather in LA is predictable, talking about the weather is even more so because weather, though “predictable,” can still vary unpredictably from 65 degrees to 85 degrees, but talking about the weather is something you do no matter what the temperature.

Weather is, uh, the weather equivalent of traffic.

Or parking.

Or detoxing.

The thing is, I also don’t want to talk about the weather because it’s exactly what my Dad trainwashed my sisters and me to do when we were little kids. Dad warned us that we should never, never, no not ever, engage in conversations about sex, religion, and politics and that we should only ever talk about weather because it is the only truly neutral topic that won’t get you fired. Or arrested. Or, you know, to make it relevant to me as a 4-year-old, kicked out of kindergarten. And while on the outside I am the ever-obedient first-born daughter frightened into smiling silence, on the inside, I want to be fearlessly rebelliously George Michael and talk about sex! Religion! Gossip and any number of other traditionally taboo topics.

So this is a contradictory contradiction, i.e. frustratingly consistent, thing. I don’t want to talk about the weather and…Yup, I don’t want to talk about the weather.

(I also don’t want to talk politics, but that’s because that shit bores me to tears, Daddy issues or not.)

But I am obligated to talk about the weather because the only substantial blog post I wrote this entire summer is a To-Do List of 94 Summery Things to Eat, Drink and Wear on it, with only ONE semi-substantial follow-up “check off the list” post, and this weather? I’m taking the heat as Mother Nature’s very dramatic last call to check off a few more before official Fall.

So here is #32 of the 94 Things to Eat, Drink, and Wear This Summer, naeng-myun, specifically mul naeng-myun, a chilled/cold Korean dish of buckwheat noodles, sliced fresh Korean pear, cucumber, pickled daikon radish, sometimes kimchi, and sometimes thinly-sliced beef brisket, in a vinegary, though subtly sweet broth that has been cooled down with ice cubes.

All Korean people know naeng-myun and eat the cold, refreshing dish as a summer food, but the dish originates from Pyongyang, the capital city of North Korea. There, naeng-myun was more of a winter “delicacy.”

And like I said, I never talk about politics, so I’ll just stop right there.
mul naeng myun

(Mul) Naeng-Myun / Korean Chilled Buckwheat Noodles in Broth {recipe}

At the Korean market, you will find naeng-myun in the Asian noodle aisle or with Asian noodles in the refrigerated section. Many of the brands sell the noodles in packages along with powdered soup base and serving seasonings (kind of like packaged ramen). I throw these packets out and make the broth from scratch. There will be times when you are tempted to rely on the packaged seasonings. It won’t taste as good, but go ahead. It’s not like I’ll find out and hate.

Naeng-myun noodles consist primarily of buckwheat, but can also include arrowroot, corn, and sweet potato starches, as well as regular wheat flour. The different combinations will all differ ever-so-slightly in color, taste, and texture from one another, but for the most part, it doesn’t matter. The only noodles from which you want to differentiate for sure are dang-myun, which is used for jap-chae and other soups and stews (thicker, more transparent like “cellophane,” and more slippery), and buckwheat soba (“squared off” and not bouncy/chewy).

My version of the naeng-myun soup, the “mul” (which means “water”) part of Mul Naeng-myun, is clear, light, and tangy, making it refreshing to me. Other recipes, particularly well-known restaurants, use very rick stocks as the soup base, often resulting in a somewhat frozen-but-gelatinous texture, since the soup is supposed to be cold. This is too weird for me.

Recipe Timing Recommendation: Start cooking the beef first to make the soup base. You can wash/peel/slice/prep all the vegetables and make hard boiled eggs while the soup is cooking, and then chilling (could be a few hours!). Naeng-myun noodles take about 5 minutes to cook; cook them just before serving.

Serves 4-6


1 lb beef brisket
1 quart chicken stock + 1 quart filtered water (you can also used prepared beef stock in place of water if you have it for a much richer soup taste)
4 to 5 cloves garlic, peeled and smashed
1-inch piece fresh ginger, peeled and smashed
1 medium onion, peeled and quartered length-wise through the root
3-inch section of daikon radish cut into ½-inch rounds
1 teaspoon salt
5-7 whole black peppercorns
¼ cup rice vinegar
1-3 teaspoons sugar, or to taste (optional)
1½-lb package Korean naeng-myun noodles
1 teaspoon sesame oil
1 small Asian pear, quartered and thinly sliced
1-2 Persian cucumbers, thinly sliced
vinegar-pickled daikon radish slices (thinly slice daikon radish, pickle using Momofuku brine, recipe here)
cabbage kimchi, red pepper rinsed off under cold water
hard boiled eggs, half egg for each serving (how to make PERFECT Hard Boiled Eggs, recipe here)
to serve: toasted sesame seeds garnish, hot mustard


Make Soup/Cook Beef: Rinse beef brisket, then place in a large pot, and cover with water by 1 inch. Bring to a rolling boil and allow it to boil out for about five minutes. Turn off the heat, carefully pour out the water with all the foam and fat, rinse off the beef and the pot (wipe out any foam/scum that sticks to the side), and add chicken stock, filtered water, garlic, ginger, onion, daikon radish, salt and peppercorns. Bring to a boil, the reduce heat and simmer for about an hour, covered, with just a little bit of space to let some steam out. The soup will reduce to about ¾ the original.

Once the beef is cooked, remove it to a plate and put in the refrigerator to chill and “set.” When the beef brisket is cool enough to handle and more “solid,” slice it against the grain as thinly as possible.

Strain the soup through a fine mesh sieve into a heat proof container. Chill the soup for a couple of hours in the refrigerator, you can also let it chill overnight.

Once the soup is chilled, stir in additional salt and pepper to taste, vinegar, and sugar.

Cook Noodles: Cook the naeng-myun noodles according to the package: bring water in a large pot to a boil (you can probably use the pot you used to cooke the beef/make the soup). Turn down the heat to medium and let cook for about 5 minutes. Drain into colander and rinse with cold running water several times while gently “massaging” the noodles. Drizzle the rinsed and drained noodles with sesame oil and gently massage the noodles to distribute the oil. Divide the cooked naeng-myun noodles among serving bowls right away because the noodles are somewhat “sticky” and start to clump together fairly soon (if they are left without liquid/broth).

Prep Naeng-Myun Bowls/Serve: Top the noodles in each bowl with a few slices each of Asian pear, cucumber, rinsed cabbage kimchi, beef brisket, and half a hard boiled egg. Carefully ladle soup into bowl around noodles. Add ice cubes to the soup in the bowls. Garnish with toasted sesame seeds and serve with additional vinegar (using the pickling brine from the radish works well), hot mustard, and kimchi.

Naeng-myun, prepped in bowl for serving:
mul naeng myun
Naeng-myun in bowls:
mul naeng myun
Components for naeng-myun, clockwise from top: fresh kimchi (un-rinsed), hard boiled eggs, Asian pear and cucumber, pickled daikon with jalapenos, sliced cooked beef brisket:
mul naeng myun, ingredients and garnishes
Naeng-myun noodles, package and noodles:
naeng myun noodle package
Beef brisket for soup base and eating:
beef brisket, raw

Recipe Resources

~ beef brisket: I usually try to get my meat from Marconda’s Meat in Los Angeles, but this time, Whole Foods Market
~ chicken stock: homemade, though I keep Imagine brand Organic Free-Range Chicken Broth in my pantry
~ naeng-myun noodles: Wang brand, Galleria Market in Koreatown, Los Angeles (see photo above)
~ kimchi: Ha Sun Jung brand at Galleria Market
~ any and all groceries from Bristol Farms or Whole Foods Market

Where to Try Naeng Myun in a Restaurant

If you’ve never eaten naeng-myun, try it in a restaurant first because the taste, temperature, and texture together is something to get used to. In LA, there are a few restaurants that specialize in naeng-myun, though many Korean restaurants that specialize in BBQ or serve a variety of traditional foods will probably have it.
~ Yu Chun Chic Naeng-Myun seems to get the most, and highest, raves {LA Weekly rec}
~ Ham Heung Naeng-Myun {yelp}
~ Chilbomyunok is a BBQ restaurant, but is also known for their naeng-myun. {midtown lunch review}
~ I’ve tried the spicy, soup-less version (bibim naeng-myun) at Dong Il Jang,

veuev clicquot bottle as rolling pin{what the world needs now is veuve, sweet veuve}

A dozen delicious links to things that caught my ever-shortening attention this past week: [click to continue…]

huckleberry cafe cookbook brunch

Pulitzer Prize-winning food critic Jonathan Gold reveals just how subjective (or not) he is when he reviews a restaurant {kinfolk} [click to continue…]

{above: Garlic Spicy Cold Noodles}

Spicy Pickled Cucumbers

szechuan impression - spicy pickled cucumbers

Garlic Shredded Pork

szechuan impression - shredded pork

Toothpick Lamb

szechuan impression - toothpick lamb

Sticky Fried Rice Cakes with Black Sugar

szechuan impression - rice cakes

The Damage

szechuan impression, tabletop

Szechuan Impression
1900 West Valley Blvd.
Alhambra, CA 91803


Eater LA 08.06.2014: Szechuan Impression Brings Sichuan Nostalgia to LA
Los Angeles Times 08.11.2014: First Look: Szechuan Impression, for Another Long Line
Los Angeles Magazine, 08.19.2014: New SGV Hotness: What to Order at Szechuan Impression
LA Weekly 08.21.2014: Szechuan Impression Impresses in Alhambra

{lunch at Szechwan Impression with B, S, and D, Saturday August 16, 2014}

Just some things I liked this past week and want to share with you… [click to continue…]