Exactly.






Here's the Ojos Negro taco:


And here's Sr. Taquito:


There is no difference.





It all means happiness:

as Sinuhe was saying, we had a lazy grilling afternoon last Saturday.

Got some skirt steak:





lime:



squash:
,

and mushrooms:

..

All on the grill:



Only downside was, we couldn't really focus on Sinuhe's winch install. LOL

____________________
Ho Chung

finger lickin' good. nice.

Ho, what's your opinion on the Snow peak "Kitchen?"

This is the Iron Grill Table system. I like it a lot.

Nice to look at, to touch, to setup, to use, to show, etc... and relatively compact when collapsed:



only a 4 inch stash. Of course, this could change depending on your own setup.

Very versatile too:



or



or



My current IGT setup is about 100" long:



The only problem: doesn't fit in a Pelican 1650.

oh, I used it in my backyard too. Everyone loved it.

____________________
Ho Chung

Ho, how much does that kit weigh?

____________________
-Rob
1999 Discovery 1

I don't feel like taking them out of the disco right now, but I estimate about 45 lbs by looking at the snow peak catalog.

____________________
Ho Chung

Daikokuya on First Street:


Being in the old part of J-Town, Daikokuya has the look:


Interior from the street:


Interior:


The counter is right in front of the kitchen:


Menu:


Here's a better view of the same page from the menu:



Uh oh. Why the hell would this caucasoid tidbit even be on the menu unless this the place was where the white people eat?

Also note the lack of Japanese on the menu. Everything's in English. It's not even in Engrish. And nothing is misspelled. That's not a good sign.

Tsukemen:


Daikoku Ramen:


I've never been to Daikokuya. I hear this joint is packed. But from looking at the pics, I get the feeling this is where the white people eat.

that is the most common reason given.

however, the other reason we were told (at least in Tokyo) the noodles taste better when hot, and to eat them when they are extremely hot, you need to slurp to cool them off a bit with air.


Jaime

What is the meat on the vertical rotisserie? I've never seen a Mexican joint make meat this way.

carne al pastor, muy sabrosa...

There is an deep emptiness within me. I've had great gyros in Chicago, and amazing shwarma in Vancouver, BC, but I didn't even know that Mexicans made something like this. I must find some.

That is pretty common here in Southern California, Mike. Sadly, great Mexican food is not that common.

Ryder Cup backyard barbeque:


Just a small gathering in the backyard. Nothing big. But the company and food were great, and the weather was just perfect. A very pleasant Sunday afternoon.

On the menu were pork and beef:


Close-up of the beef:


My parents are fairly health-conscious, so my mother doesn't buy the fatty beef. Also note the limited supply of swine in the first pic.

Green onions:


We used one of those tabletop electric grills:


My younger nephew checks out the food:


Behold, the only thing greater than yourself (a la Roots):


We had the pork first:


Pork hot off the grill:


And the same pork slab ready to eat:


After the pork was depleted we hit the beef:


After the meat was gone, we washed it down with some cold Korean noodles:


My parents really don't drink, so we don't have much alcohol in the house. But my father recently had gall bladder surgery, and his doctor instructed my father to down a beer or two per day. So my father bought a few bulk packs of Coors Light at Costco. I figured no beer was worse than Coors Light, so I had some.

I have to admit that the Coors Light was going down nicely. I hadn't had any since college days, so at first it tasted like water. But it grew on me. I wouldn't mind drinking this on a hot day.

Close-up of the noodles:


The white stuff on top is those Asian Pears that come wrapped in the styro.

The noodles were green:


This style of noodle is vermicelli-like and usually translucent. But my mother bought some noodles that had green tea in them. Hence the green color.

So, I enjoyed a few very late nights of Korean BBQ love at the LRNR.

Between the pork, the spicy pork, the skirt steak, the hot sauce and garlic, I am now searching the Prescott area for a Korean market. If there is not one here, I am going to drive to Phoenix to stock up.

Up until this point, Argentine beef preparation was king. Now... there is a bit of competition. More "research" is in order.

Thanks for the great food Ho!

I am telling you, beef is happiness.

____________________
Ho Chung

We had a chance to test out the IGT system in the field.

first camp, morning coffee:



then lunch while on the way to Moab:




second camp, Won and I prepare for the feast, 2 BBQ boxes:



Some sesame leaves:



sliced garlic in sesame seed oil:



everyone sitting around the table enjoying the meal:



Similar grilling for 2 more nights at the condo in Moab.

It was heaven.

____________________
Ho Chung

Damn, that's like restaurant style. Sweet.

____________________
06 LR3 SE

Question.

With a configuration like this, does the iron table become wobbly?

I like the fact it has "S" hooks on the table(s) as if you set up on uneven ground, that would help the set-up contour the terrain. But it looks wobbly - like it would rock side-to-side.

According to my brother, Philippe's Centennial is 10/06/08. To celebrate, Phillippe's will serve nickel coffee and dime sandwiches.

Imagine the crowd that day.

The Snow Peak stuff is old now. This is the new cooking gear must have. http://gizmodo.com/347921/exhaust-gr...ith-smoke-heat

Santoka Ramen in Torrance:


Santoka is located in the Mitsuwa Market food court:


Santoka is CASH ONLY:


Santoka doesn't do take-out either. You must eat your meal there or forget it.

Cash and no take-out? This place sounds legit.

Santoka rates a B in cleanliness:


That sounds about right. For Chinese joints, my favorite is a C. For Japanese joints, my favorite is an A. Ramen is a Chinese/Japanese swirl, so a B is about right.

Santoka ramen:


I love that curly Q fishcake in there:


Some ramen joints try to go uptown and dispense with the fishcake. I like the fishcake in there.

Close-up of the pork:


And close-up of the noodles:


All gone:


Here's the bill and the contact info for Santoka:


While at Mitsuwa Market, my brother scoped out the meat section. Wagyu Beef:


I'm not sure what the difference is between Wagyu Beef and Kobe Beef. Perhaps the term "Kobe Beef" got played out when there was all kinds of American Kobe Beef. I'm not sure. Even this Wagyu Beef is "American Wagyu Beef", which is bullshit. That's sort of like "California Champagne".

And what looks like toro:


I love that fat in there. Looks like buttah.

Precisely. There's no such thing as take-out.

Any joint that allows that or credit cards is a vulgar one. It's always sad when a good restaurant turns to the "white-side." First its credit, followed by take-out, then, the whites are serving, of which none of them can even pronounce the dish. And finally, the death knell: more than one microwave oven shows up in the kitchen.

From last night's Costco run:


I'll bet this stuff is delicious.

burst out laughing at the "best by" label - 20 years!!!! Too damned funny, John! Can't wait to hear what it tastes like when you finally decide to whip something up!!!