LA Times ramen picks:

http://www.latimes.com/la-fo-critics...k=latiphoneapp

I don't know what this list is worth, because the guy includes Shin-Sen-Gumi Hakata ramen, which I thought sucked. But most of the joints are located in the South Bay area, so I've got to try them.

pics from dinner last night. I tried showing some valentine's day love by preparing dinner for the women in the house:

I am terrible with salads. I just got whatever vegetables that were in the fridge and mixed it up with some dressing:


some tiger shrimp and scallop wrapped in bacon:


Kobe beef action:


pork belly in my secret sauce:


BBQ boxes are nice and hot. ready for action:










my wife and daughters loved the meal. I am a blessed man.

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Ho Chung

Sheki is in town so we hit Man Soo:


Won says this joint specializes in ribeyes:


After Man Soo it was Boba Time:

After gorging myself across the big island and Oahu, this is what I remember most vividly:




The north shore of Oahu is loaded with shrimp trucks. You can't help but get curious after seeing truck after truck. For a snack one day, we found a little place called Tita's Grill. I ordered the garlic shrimp. I was completely blown away. You take the unpeeled shrimp and suck the garlic sauce off and then peel and eat the shrimp itself.

The next day, we drove back to the same area and went to Giovanni's. It was recommended by a few locals as being the best place for garlic shrimp. It was damn good, but not the quite as good as Tita's Grill.

I've been scouring the internet for recipes and it is now my mission to recreate these at home.

Is the rice also covered in garlic? That looks good.

I think I'd eat the shrimp without peeling.

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Ho Chung

The rice is covered with the garlic sauce as well.

Tita's Grill also served the shrimp with a scoop of the macaroni salad. That stuff is fantastic.

well, just try some olive oil, garlic, salt, and rum?



in a very hot wok?

edit:

well, i envisioned this:


quite different from what you had in Oahu. LOL

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Ho Chung

Sitting here in land-locked Colorado, that shrimp truck photo is hard to look at. Maybe someday I'll get back to San Antonio and my good shrimp guy. If you guys work out the recipe, please post it up.

The Last Word

1 oz. Plymouth gin
1 oz. Chartreuse, green
1 oz. Luxardo Maraschino liqueur
1 oz. fresh lime juice

The green Chartreuse is a bitch to find but so much better than the yellow variety. I really want to score one of these baby 100mL bottles of Elixir Végétal de la Grande-Chartreuse.

Took a trip to India and China.

The Indian food was delicious with rice with flavorful sauces, but nothing worth photographing. I did have some interesting drinks like fresh squeezed sugar cane at a highway rest stop:







Later we got fresh coconut on the roadside:




I was all jacked up on sugar and started hitting on the local girls, they didn't take kindly to my advances:


Off to China. It is to the point that when I visit I now bring power bars to sustain myself because I just can't handle all the gross food with scales, bones, blood and piss.

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-Rob
1999 Discovery 1

Niiice.

I like it, Rob.

I was reading my hometown newspaper and came across this article. The "journalism" was a thinly-veiled marketing effort, of course, but I was intrigued. It looked tasty.



We decided to eat a light dinner and go out for a late-night snack.

It's been a long time since I've eaten fast food and the first thing I noticed is how totally covered in advertising this food is.



I was a little bummed that it didn't come in a Doritos bag like the advertisement showed. What a rip.

Once you unwrap the outer layer, you're suppose to "celebrate awesomeness" and scan this barcode with your smartphone.



I don't know what happens when you scan the code. I'm guessing that it posts a celebratory message on your blog and writes on all of your friends' Facebook walls. I guess that you're supposed to look at Facebook and send some tweets while you're eating it.



The shell looks--unsurprisingly--like a Dorito. It even had that dusting of funky Dorito powder on the outside.



This was supposed to be a "Double Decker (tm)" but it was pretty small. I ate mine in a few bites. How quickly 320 calories goes.



On our way out, the manager asked us how we liked it. I told her that it was alright and that I hadn't eaten here in fifteen years before I saw that ad. She was kind of shocked.

I might come back, who knows. The restaurant was clean and the staff was friendly and it was cheap.

Only after we left did I realize that I forgot to put the Taco Bell sauce on my taco. That's the best part. Did you ever try the trick where you pour their hot sauce on a penny? Try it sometime.

I was walking around my local Japanese grocery store yesterday browsing the shelves looking for new things. Do you ever look really quickly over a bunch of different things and then you think: 'did I really see that'? Then you look back and you realize that you really did.



WTF? I'll admit that I don't know much Japanese except a few food names, but something tells me that it has a different meaning in Japan compared to here.

I don't know Mike, I think "bukkake" means the same thing here. the natto bukkake is pretty slimy.

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Ho Chung

"Bukkake" is a culinary white sauce in Japan. In videos, it is something else.

Same slimey stuff.

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Ho Chung

Lunch at the Masters:

I'm coming to LA next week. Anybody tried one of these?

http://www.greattacohunt.com/p/top-t...n-west-la.html

yes. i've eaten at the first three. they should be on your list.

I've never tried any of them. I haven't had a good taco in a while, maybe you can bring some to the shop?

I usually go to King Taco because I like their red sauce.

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Ho Chung

You bet. Are any of them close by?

Nah. They are all far away. Seems like the closest one is in inglewood.... Maybe 30 min drive.

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Ho Chung

King Taco, then.

King taco is also a good drive away. Oh well. Just come by the shop after your taco run. John and I will just have our usual stuff at the shop.

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Ho Chung