JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.



The soup dumpling assembly line at Din Tai Fung in Bellevue, WA. The rate at which these guys make soup dumplings is pretty impressive given how good they are. I am nowhere near enough of a connoisseur to rate these things, but I definitely enjoyed them. In fact, they reminded me that I need to visit my favorite NYC dumpling spot—Joe’s Shanghai.
Side note: a soup dumpling starts out as a ball of meat wrapped in congealed, fatty stock. As the dumpling cooks, the congealed mess melts and turns into the soup. If you find that disgusting, don’t watch them being made before eating!

The soup dumpling assembly line at Din Tai Fung in Bellevue, WA. The rate at which these guys make soup dumplings is pretty impressive given how good they are. I am nowhere near enough of a connoisseur to rate these things, but I definitely enjoyed them. In fact, they reminded me that I need to visit my favorite NYC dumpling spot—Joe’s Shanghai.

Side note: a soup dumpling starts out as a ball of meat wrapped in congealed, fatty stock. As the dumpling cooks, the congealed mess melts and turns into the soup. If you find that disgusting, don’t watch them being made before eating!

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Posted Friday September 23, 2011

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