I vote for “really thick bloody Marys.”
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Julienned pickled daikon and carrots.
I treated everything else as inedible garnish. Like #FakeParsley
Doesn’t look too hellish to me!
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Just a little. The shrimps cost 5 bucks more for the same amount. But maybe soon they are harder to come by (smaller catch, higher price, sell/buy less etc).
Where was this? I love dim sum!
Centre County, PA 
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Thanks. Not near my neighborhood - northern California coast!
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I’ve been having beef pasties topped with sumac and icing sugar and served it with a mildly spicy red cabbage slaw. I know it sounds really weird to put sugar on a pasty but with the sumac it makes such a nice and more interesting combination that I would actually recommend people try it.
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Sounds delicious! The Moroccan b’stilla pie is also dusted with confectionery sugar and cinnamon , the filling is poultry and eggs, also delicious. Would love to try the beef /sugar/sumac pasty!
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I had the Empanadas de Carnes as an appetizer at a Peruvian restaurant half a dozen years ago -
I was a bit surprised when it arrived 
The filling includes ground beef and raisins and they were very good.
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I had no idea so many cultures had variations of that! This one is a Caucasus region type of pasty and similar to what my grandmother would make but without the topping.
And that is a very generous amount of sugar, I never knew they do that with empanadas @brucesw
You learn something new every day 
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The “before” picture looks like a blintz.
“I used the rolling pin I bought my wife”. Yeah, right. 'Fess up now, amount of times you’ve used it versus amount of times she has!
Do you par-boil/pre-cook your potatoes?
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Sometimes I steam them in the instantpot and then fry, but that was a direct fry after being soaked in cold water and dried well.
