I thought of the concepts for two of the Frysmith dishes because my car stereo broke. I was sitting in bumper-to-bumper on the 101, and I actually had to entertain myself. It was weird.
The first thought that popped up was kimchi. Mmm, fermentation. Stir-fried kimchi and pork is a Koreatown staple. There's a good version served with tofu at the one-of-a-kind
Prince. Kimchi's got sour funkiness, pork has depth and they fit real well with cheese and potatoes. Throw in a little green onion for brightness and that one tasted good in my brain.
Then I thought about the #6 taco at the legendary teal shack
La Super Rica in Santa Barbara. The rajas combo of poblanos, onions and cheese is badass. For Frysmith, I figured it'd be even badassier with steak and caramelized onions.
The first thought that popped up was kimchi. Mmm, fermentation. Stir-fried kimchi and pork is a Koreatown staple. There's a good version served with tofu at the one-of-a-kind Prince. Kimchi's got sour funkiness, pork has depth and they fit real well with cheese and potatoes. Throw in a little green onion for brightness and that one tasted good in my brain.
Then I thought about the #6 taco at the legendary teal shack La Super Rica in Santa Barbara. The rajas combo of poblanos, onions and cheese is badass. For Frysmith, I figured it'd be even badassier with steak and caramelized onions.
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