MUHAHAHAHA!

So lately I've been stuck in a pho rut. The stuff is damn good, but I needed something different for a change. While searching for something different, I found this place:



It's a typical Chinatown dump. It has a clean, but spartan interior. There was a small handwritten sign stating that they don't take credit or debit cards, always a good sign.

The menu:



Szechuan Beef Noodle with Soup:



To me, the most important thing about any kind of noodle soup is the broth, followed closely by the noodles. The broth was spectacular. It was really rich and savory and had enough chili to make it hot without overpowering other flavors. The noodles are sort of like an udon noodle, but a little different. The bok choy was a weird addition, I thought, until I tasted it. The bitterness of the bok choy is a nice contrast to the rich broth.

This place will be a new addition to my restaurant rotation.

That looks tasty.

Everybody is getting in on the action:

Good call on the Szechuan Noodle Bowl! If you feel the need for bbq down the the ID try Kau Kau on King St. I love the roasted duck and bbq pork.

I hit Gumi last night with Sheki and found that Gumi is back to the individual wrap on the asparagus:


I'm glad Gumi went back.

Thanks for the heads up.

Those birds on the right. Is that some kind of mystery roast chino chicken? I've never seen that before and it intrigues me.

I'm so overdue for Gumi.

I think that is just their straight up whole roasted chicken, could be their Soy Sauce Chicken.

You know how most Mongoloid places have the long chopsticks like this?:


I hit a Mongoloid place tonight after shooting with a friend and the cook there uses a machete:


It was pretty awesome. You can't really see it in the pic because of the steam and smoke, but it was a real machete. It wasn't all peanut buttered out at the tip or anything. It was legit.

5 Brothers Grocery and Sandwich Shop in Key West, FL:


The Cuban Mix Sandwich:


It seems that whenever I take a trip, the meal that I remember most fondly is the cheapest. We had a bunch of damn good food in Key West over the week, but this is the one that I'll dream about. The Cuban Mix sandwich is ham, roast pork, salami, swiss cheese, dill pickles, lettuce, mustard and mayo on Cuban bread. It's put in a press to heat up and give a little crisp edge on the bread. Man this sandwich was divine. It's all about the bread. In the same way that Mexican food will never reach its potential unless the tortilla is handmade and done really well, the Cuban sandwich is totally dependent on fresh Cuban bread. Apparently, it's made with lard, which gives it a really light & airy texture.

Anyone watch Anthony Bourdain's new show on CNN and his visit to Korea town? Dumplings....



http://www.cnn.com/video/shows/antho...known/episode2

I remember watching a commercial with Bourdain pimping his new show. His point was that CNN would be able to get him into places that the Travel Channel couldn't. Then where does he go on one of his first shows? Los Angeles. I used to love watching his show, but I think he's jumped the shark.

These are cool pics from VeloNews' "Food of the Classics" gallery.

That was great.

Look at this asshole:


The beautiful thing about it is that it's boned out and when it's cooked it's going to be a rectangle? Really? Call me crazy, but I want my chicken wings to look like chicken wings.

Flavor profile? What exactly is a flavor profile? Is that like a beta expedition?

The presentation of those wings sucks too. They look like knife-and-fork wings for people who refuse to eat fried chicken, sandwiches, or pizza with their hands.

Here's the Gumi chicken wing center and left:


They look like chicken wings. They taste like chicken wings. The one on the right is chicken skin. Yes, just the skin. You know all of those assholes who don't eat chicken skin and buy skinless and boneless chicken breast at the market? Gumi buys up the unused skin and grills it up.

Also contrast the way that guy talks with the way the Gumi guys talk:

The memories were thick watching that Gumi video.

And finally reading a translation of the unity cheer kind of blew my mind.

You hit the nail on the head. It's the new most over used word in novice cooking and drink mixing these days. Now everyone talks about their flavor profiles because calling it a recipe sounds so boring.

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I’m not sure you can call that roughing it… Well, for one, there was a fucking minivan parked forty feet from your sleeping bags

A flavor profile is a recipe?

LOL.

john,

you better close up for the morning of june 11th from 11 - 3pm Lawry's is offering up $1.25 prime rib to the first 1,000 guests in honor of their diamond jubilee.

where to chow down on prime rib for $1.25

Lawry's 75thAnniversary

$1.25 is a smoking price, but I refuse to wait in line for food.

1,000 people are going to score though.