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  #251  
Old September 9th, 2008, 10:13 AM
JSQ JSQ is offline
Jack Quinlan
KI6CTP
 
Join Date: Apr 2004
Location: San Diego
Posts: 3,212
Quote:
Originally Posted by greghirst
Dammit, I miss Ojos Negros.

Exactly.










Here's the Ojos Negro taco:


And here's Sr. Taquito:


There is no difference.





It all means happiness:

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  #252  
Old September 10th, 2008, 01:35 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,005
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
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Ho Chung

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  #253  
Old September 10th, 2008, 01:50 PM
hanchung hanchung is offline
wsixhan
W6HAN
 
Join Date: Sep 2003
Location: South Pasadena, CA
Posts: 1,181
finger lickin' good. nice.
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  #254  
Old September 10th, 2008, 02:53 PM
DJ Menasco DJ Menasco is offline
DJ Menasco
 
Join Date: May 2004
Location: Portland, OR
Posts: 158
Ho, what's your opinion on the Snow peak "Kitchen?"
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  #255  
Old September 10th, 2008, 03:07 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,005
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.
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Ho Chung

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  #256  
Old September 10th, 2008, 04:07 PM
nosivad_bor nosivad_bor is online now
Rob Davison
 
Join Date: Sep 2003
Location: Pittsburgh, PA
Posts: 1,027
Ho, how much does that kit weigh?
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-Rob
1999 Discovery 1

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  #257  
Old September 10th, 2008, 08:22 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,005
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.
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Ho Chung

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  #258  
Old September 13th, 2008, 11:47 AM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 13,078
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:


Quote:
in japan, loud slurping isn't rude, but a reflection of how much you are enjoying the meal.

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.
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  #259  
Old September 15th, 2008, 06:27 AM
Blueboy Blueboy is offline
Jaime Thompson
 
Join Date: Apr 2004
Posts: 23
Quote:
in japan, loud slurping isn't rude, but a reflection of how much you are enjoying the meal

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
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  #260  
Old September 15th, 2008, 08:58 AM
Mike_Rupp Mike_Rupp is online now
Mike Rupp
WZ7V
 
Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 763


What is the meat on the vertical rotisserie? I've never seen a Mexican joint make meat this way.
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  #261  
Old September 15th, 2008, 09:30 AM
hanchung hanchung is offline
wsixhan
W6HAN
 
Join Date: Sep 2003
Location: South Pasadena, CA
Posts: 1,181
carne al pastor, muy sabrosa...

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  #262  
Old September 15th, 2008, 11:18 AM
Mike_Rupp Mike_Rupp is online now
Mike Rupp
WZ7V
 
Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 763
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.
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  #263  
Old September 15th, 2008, 05:31 PM
greghirst greghirst is offline
Greg Hirst
KI6CQL
 
Join Date: Sep 2003
Posts: 2,095
That is pretty common here in Southern California, Mike. Sadly, great Mexican food is not that common.
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  #264  
Old September 22nd, 2008, 05:18 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 13,078
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.
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  #265  
Old September 23rd, 2008, 05:17 PM
expeditionswest expeditionswest is offline
Scott Brady
KE7PNP
 
Join Date: Jan 2007
Location: Prescott, AZ
Posts: 247
Ho's BBQ skills...

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!
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  #266  
Old September 24th, 2008, 08:47 AM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,005
I am telling you, beef is happiness.
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Ho Chung

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  #267  
Old September 25th, 2008, 08:32 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,005
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.
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Ho Chung

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  #268  
Old September 26th, 2008, 03:17 AM
benlittle benlittle is offline
Ben Little
KF7FVH
 
Join Date: Jul 2007
Location: Salt Lake City
Posts: 356
Damn, that's like restaurant style. Sweet.
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  #269  
Old September 26th, 2008, 01:13 PM
dchapman dchapman is offline
Daniel Chapman
KJ4BXR
 
Join Date: Dec 2005
Location: VA
Posts: 1,004
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.

Quote:
Originally Posted by hochung


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  #270  
Old September 26th, 2008, 03:13 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 13,078
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.
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  #271  
Old September 29th, 2008, 08:35 PM
dchapman dchapman is offline
Daniel Chapman
KJ4BXR
 
Join Date: Dec 2005
Location: VA
Posts: 1,004
The Snow Peak stuff is old now. This is the new cooking gear must have. http://gizmodo.com/347921/exhaust-gr...ith-smoke-heat
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  #272  
Old October 7th, 2008, 12:30 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 13,078
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.
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  #273  
Old October 7th, 2008, 03:07 PM
DJ Menasco DJ Menasco is offline
DJ Menasco
 
Join Date: May 2004
Location: Portland, OR
Posts: 158
Quote:
Originally Posted by johnlee

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

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.
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  #274  
Old October 8th, 2008, 12:11 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 13,078
From last night's Costco run:










I'll bet this stuff is delicious.
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  #275  
Old October 8th, 2008, 03:43 PM
Nadir_E Nadir_E is offline
Nadir Elfarra
KN6ELF
 
Join Date: Sep 2005
Location: Southern Calilfornia
Posts: 330
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!!!
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