Had a delicious starchy lunch at a Korean noodle shop today. Steamed dumplings with as much soy sauce as they could soak up, and ja jang myun, a noodle dish with a sticky, salty pork sauce on top. I know almost nothing about Korean food, so I can’t really place this in context, but it was good, fresh and inexpensive. Oh, yeah, and some vinegar-y pickled daikon on the side.
Feeling well-fed this afternoon.
Oh, and had a ginger-molasses cookie for dessert.
Seriously, most of the world’s great cuisines rely upon starch. What are the paleons thinking?