Always thought it was very brave of you to use the same username across sites tbh. I’ve kept things very siloed on here and on my twitter/instagram/tiktok/reddit/tennistalk/beeradvocate/foottalkcentral/onlyfans etc.
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The TW forum??? I haven’t been a regular in ages…
(back to the topic)
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How well did the online ordering work? Was the food ready at about the estimated time? I’ve not had good (working) experiences with other restaurants that use Mealkeyway.
Haha yeah! Got back into tennis, went on a little gear discovery journey, occasionally poke around over there now. That site is still insanely active somehow!
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one of those I don’t use Clayfu. You guess which one.
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Using a pseud is brave?
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Yeah, you should definitely use a different username for Reddit.
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Definitely thought the pseudonym would have been on Only Fans.
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ppl pay good money for the clayfu name
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I always get messaged on instagram about my /r/nba takes
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can’t believe i forgot chong qing special noodles. chong qing & chengdu are the two major municipalities in sichuan province with a tokyo/osaka type rivalry with chengdu assuming the more sophisticated tokyo role and chong qing being the country bumpkin osaka counterpart. (those of you who are fans of the original “shall we dance” movie made in japan may not know that the character hattori spoke with an outrageous osaka accent which didn’t translate in the subtitles.)
but xiang la hui’s mouth watering (literally ‘saliva’) cold chicken is superior to chong qing’s (even though chong qing serves theirs for free with a party of 3 or more). it says a lot when a toisan boy would rather pay for xiang la hui’s version vs. getting two friends to join him to get it for free at chong qing special noodles.
i also like northern cafe but their pan-northern chinese offerings have counterparts in the SF and IIRC robert prefers to try cuisines he can’t find up north.
paging down a few posts, most everyone makes a decent beef roll nowadays. 101 noodle express/beef roll = savoy kitchen/hainan chicken rice. i really like the one made by zui xiang yuan (formerly known as flavor garden in english) but shanghai dumpling house makes a pretty refined one as well, but it’s fairly small (the offerings of SDH in general favor quality over quantity).
i dated someone who loved huge tree. i was not a big fan. the main thing i remember was that the girl behind the counter had mozart’s #40 in g minor as the ring tone on her phone that she kept insisting was beethoven.
as for ‘bland’ asian dishes, in general, i personally never assume that there typically is one way to garnish/season them. that assumption contributed mightily to ricker’s failure in LA. most people’s understanding of thai spicing led them to expect over the top seasoning and customers didn’t understand that the condiments were there to allow patrons to season dishes to their own sensibilities. gold wrote about that in his review, but in his usual way, he put it out there tangentially to avoid offending those who were exhibiting their ignorance in their criticisms - and it went over their heads. even something like hainan chicken, i doubt you can find two singaporeans who will agree on how to season/eat it.
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Are all the takes something something clippers championship? 
Maybe…
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