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AhBbJeh

  • Female
  • 20 years old
  • College- bound Student
  • Miami, Florida
  • Member since 10/25/2007
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    AhBbJeh's details

    About me:
    I am a Le Cordon Bleu student starting July 7th, 2008. Hopefully I'll have a better camera to take pictures of the creations from class :)
    Food I like to eat:
    "WOW....i just want u guys to know that to me, you're not chinese if u dont like fish, seafood, or CILANTRO!" <--towards a particular friend hehe
    Food I do not like to eat:
    Eggplants, bell peppers, and tomatoes.
    Who I'd like to eat with:
    People who broad palate and interest! :)

    AhBbJeh's statistics

    # of food pictures posted: 41
    # of comments posted: 600
    # of licks given out: 1087
    # of places visited: 4
    # of friends invited: 0
    # of licks received: 90
    # of unique lickers: 27
    # of profile views: 2340
    lick-to-post ratio: 2.20
    view all »

    AhBbJeh's food pictures

    showing 3 of 19 food pictures.
    6 licks lick it unlick FREE Jiu Yeem Gwut 6 licks lick it unlick FREE Fresh Ham Fried ... 4 licks lick it unlick   Mother's Day gif...
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    AhBbJeh's to-eat list

    showing 3 of 838 food pictures.
    13 licks lick it unlick   9: Fried Oysters... 7 licks lick it unlick $14.95 Lunch Buffet 17 licks lick it unlick $20   Chocolate cake w...
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    AhBbJeh's ate-it list

    showing 3 of 71 food pictures.
    8 licks lick it unlick Lotus Roots w/ P... 8 licks lick it unlick $5.95 Chicken Chow Fun... 9 licks lick it unlick Egg Rolls

    AhBbJeh's profile comments

    AhBbJeh has 33 profile comments.
    You must be logged in to post AhBbJeh a profile comment.
    By cupcakemonster8 2 years ago
    thanks for all the licks :) happy grubbing :)
    By xDavidxChanx 2 years ago
    Ha-ha I never do anything it's been 24 years soon only celebrate with parents and like 4-5 times with friends xD
    By trizzia710 2 years ago
    ur welcome :)
    By xDavidxChanx 2 years ago
    Oh ha-ha that's good glad your having fun yeah I'm like on and off on BM ke-he got AIM o_O
    By xDavidxChanx 2 years ago
    What's up heh so what cha been up to o_O
    By t-bone 2 years ago
    graduation.... congratulations!
    By xDavidxChanx 2 years ago
    That's great Happy B-Day aunty … I like both soggy or crispy fries heh I remember when I was at school we mostly get soggy fries not until they serve it all out then they bring out the fresh cut crispy ones ha-ha but now I don’t go to school no more it’s all about McDonalds fries LOL xD
    By kevin 2 years ago
    I'd prefer pretty much any other topping than pineapple, except perhaps for anchovies.

    No, I don't think I've had pollo gai before. I'm fine with BBQ chicken though, as the sweetness is generally not as overwhelming.
    By xDavidxChanx 2 years ago
    I guess if you put it that way LOL yum I want some sharing is caring ya know ha-ha =D~
    By xDavidxChanx 2 years ago
    Hahahaha I'm old enough maybe just a bit clumsy ha-ha boo whatever water + ramen will do the trick ROFL xD
    By kevin 2 years ago
    Just get rid of the pineapple and it'll be fine. For me, mixing in the sweet pineapple with savory ingredients doesn't work. I don't like Hawaiian pizza either.
    By xDavidxChanx 2 years ago
    Heh your funny <3 cooking is fun but I stop because every time I try I always get burned and that’s not that fun ha-ha ~_~
    By xDavidxChanx 2 years ago
    Hahaha I feel special <3
    By clemlam 2 years ago
    hi to you too :)
    By xDavidxChanx 2 years ago
    Ke-he okie dokie no prob. take your time no rush *sits & waits while refreshing site* I'm just kidding LOL uma okay I think this is what it looks like I never really uploaded it because it looks kinda soggy ha-ha xD


    Spicy Fried Pork from Chinese Restruant in Alhambra / San Gabriel, CA uploaded by xDavidxChanx
    By xDavidxChanx 2 years ago
    Heh okie dokie take your time no rush *sits and waits refreshing the page* LOL I'm just kidding ke-he ^_^
    By xDavidxChanx 2 years ago
    Hahaha your funny yeah it’s either 1-3 meals a day for me depends on what I’m doing or my mood blah … mmm I should try the curry with steak next time sounds yummy … um no I didn’t try the new Indiana Jones Burger at BK I just order some items on the $1 menu I didn’t had much cash on me LOL boo maybe next time =D
    By xDavidxChanx 2 years ago
    Oh heh it's okie um is it something like this but pork


    Deep Fried Spicy Squids from Monterey Palace Restaurant in Monterey Park, CA uploaded by xDavidxChanx
    By xDavidxChanx 2 years ago
    I had Burger King yesterday ke-he oh I know what that is I love those it’s like a little salty with some pepper deep fried with some jalapeño either with pork, shrimp, or whatever he-he skipping dinner huh I sometimes skip my meals too ha-ha um I haven’t really tried Curry with Steak before how was it o_O
    By xDavidxChanx 2 years ago
    Dinner was okay it's either eat at home or eat out like everyone else ke-he yesterday was Pizza for Dinner at the Casino and how was your dinner o_O
    By KeTina 2 years ago
    Isn't she adorable?! I dont want to scare u or others. So, I decided to put my cat's adorable pic on this site. LOL
    By kevin 2 years ago
    Nope. This is only my second time there. It was for school actually.
    By kevin 2 years ago
    Pinot Noir is a red varietal, but maybe another red such as Merlot would work. I think a white might get overpowered by the dish, since port tends to impart a strong taste on food.
    By kevin 2 years ago
    I think port goes very nicely with a chocolate-based dessert, and it's not bad with cheese either.

    For your chicken though, I think the port might be a bit too intense. I'd probably go with a pinot noir.
    By kevin 2 years ago
    Well for me, I'd say it depends on what you're cooking. What is it?
    By azrael 2 years ago
    happy belated biRFday!!! damn i feel old... =P
    By henrychan 3 years ago
    yes, beef tendon is ngow lam in cantonese...it's my fav! "ga lei ngow lam" :)
    By henrychan 3 years ago
    haha...yes, spicy beef tendon noodle soup is an all time favorite. I could eat it everyday :)

    By mizzdorkette 3 years ago
    The place was def. different and interesting. However, it was pretty expensive =X Next time I'll request my own choices for the dip in the fondue. =)
    By mizzdorkette 3 years ago
    Welcome to BM! I can't wait to see more of your pictures of your tasty food! :) Feel free to post up picttures from your parents restaurant! T.C. :)
    By henrychan 3 years ago
    hi AhBbJeh, thanks for your message! and, Thanks for sharing all your good comments with the community!

    yeah, we're not really foodies, either. UnHipLa calls us "choodies," because many of us like to find good, cheap food around town :) Biggestmenu consists of all varieties from "street-dogs" to the exquisite "french laundry."

    feel free to upload your home-cooking...many people do that as well. I look forward to you sharin' your taste. once you upload, I know you'll get many "licks" and comments :)

    also, your parents restaurant can benefit from adding all their food pics as well. then, your customers can actually **see** all your food online :)

    By henrychan 3 years ago
    welcome to the BiggestMenu community, AhBbJeh!

    On BiggestMenu, feel free to upload restaurant food pics, "lick" as many foods you as you like, comment on any foods, and make many friends :)

    Also, if you see foods that you want to eat, add it to your "to-eat" list!

    ~happy eating

    henry
    By happi6url 3 years ago
    Welcome to BM AhBbJeh! I can't wait to lick your food fotos. <3

    news feed

    • AhBbJeh wrote a comment on 18: BURGER with ketchup 9 months ago
      did they use a French Macaron as the "bread"?
    • AhBbJeh wrote a comment on Crystal buns 9 months ago
      what is this exactly? is it like mochi but with some sort of gelantin over it?
    • AhBbJeh wrote a comment on Deep Fried Toro with Soy Sauce 1 year ago
      I agree with cupcakemosnter!

      I was hoping the fat would ooze too T_T
    • AhBbJeh wrote a comment on Untitled 1 year ago
      its on facebook :P
    • AhBbJeh wrote a comment on Pastries 1 year ago
      oh wow they're so beautiful :)
    • AhBbJeh wrote a comment on AB2: Salmon Coronets 1 year ago
      was this w/ lamb?
    • AhBbJeh wrote a comment on AB1: Gruyère Gougères 1 year ago
      those have got to be the best damn gruyere puffs if they decided to use it as their AB xD
    • AhBbJeh wrote a comment on AB2: Salmon Coronets 1 year ago
      yes, that would save on foodcost since u're already paying for it with the AB :P however depending the process of how they obtained the flavor the sweetbread may be of no good use anymore :<

      we can only wonder O:-)
    • AhBbJeh wrote a comment on AB2: Salmon Coronets 1 year ago
      of course they could use the sweetbread for something else, just like they can use salmon for something else :) but the fact that they used it for thats like ooooooo haha xD

      dont mind me! T_T i'm beyond tipsy :<
    • AhBbJeh wrote a comment on AB1: Gruyère Gougères 1 year ago
      ohhh u didnt say it was a chefs amuse!!!! i thought it was dessert...but then again gruyere is savory...dont mind me >.>
    • AhBbJeh wrote a comment on AB2: Salmon Coronets 1 year ago
      but thats kind of a waste....but then again i think that adding iberico ham to make a sauce was a waste given how much iberico ham costs as well (like sweetbread)...but then again its the execution, creativity, and ingredients that make restaurants like Per Se be a 4 star right? :)
    • AhBbJeh wrote a comment on AB1: Gruyère Gougères 1 year ago
      thats why i was like what? XD

      but if its a metal bowl then thats a really small portion :<
    • AhBbJeh wrote a comment on 3b: Fillet of Mackerel "Cuit à l'Huile d'Olive" 1 year ago
      did u see any strands of saffron on your potato? :)
    • AhBbJeh wrote a comment on AB2: Salmon Coronets 1 year ago
      i wonder how u would incorporate the sweetbread into the creme fraiche...
    • AhBbJeh wrote a comment on AB1: Gruyère Gougères 1 year ago
      is that your spoon!? those cheese choux balls are so tiny! O.O
    • AhBbJeh wrote a comment on Tom Kha Kai 1 year ago
      hmm, how come they used that vessel to hold the soup? i've never seen it here in miami
    • AhBbJeh wrote a comment on Chicken & Pork Adobo Classic 1 year ago
      do u like ur adobo salty or sour :)
    • AhBbJeh wrote a comment on Fruit Salad 1 year ago
      i always wondered what kind of dressing was used in those....if you're Cantonese my mom calls it "salad jerng" :S salad dressing :S
    • AhBbJeh wrote a comment on 1a: Salmon-Caviar 1 year ago
      Never noticed until you mentioned what your dining companion mentioned; I am glad you took the picture in this angle as Tangbro1's had me a big confused on how they made the slit to hold the caviar XD

      Thank you :]
    • AhBbJeh wrote a comment on Le Bernardin Tasting Menu 06: Panna Cotta 1 year ago
      I read your review on this and I wanted to know if perhaps there were pomegranate pearls inside the panna cotta as well since you mentioned that "small jammy bursts of flavor periodically enriched the panna cotta." I notice there are no seeds, did they perhaps solidify the juice into drops of pearl form?

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