Expedition Exchange Bulletin Boards  

Go Back   Expedition Exchange Bulletin Boards > General
User Name
Password
FAQ Members List Calendar Mark Forums Read


Reply
 
Thread Tools Display Modes
  #376  
Old February 27th, 2009, 09:25 AM
JSQ JSQ is offline
Jack Quinlan
KI6CTP
 
Join Date: Apr 2004
Location: San Diego
Posts: 3,206
I love the Serpa I have for the G35.
Funny that we were snickering about them not that long ago.

I hope Ho has his G19 in time for FS.
Reply With Quote
  #377  
Old February 27th, 2009, 11:26 AM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,002
i won't get the G19 in time for FS. I can't DROS the G19 until my 30-day period is up from G26's DROS. I will be able to pick it up after FS. It'll be my graduation gift.... IF I graduate.
____________________
Ho Chung

Reply With Quote
  #378  
Old February 27th, 2009, 03:19 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,002
This is the G17 in the baby Serpa:
____________________
Ho Chung

Reply With Quote
  #379  
Old March 1st, 2009, 08:37 PM
mtnrovr mtnrovr is offline
Ryan Tolentino
 
Join Date: Aug 2005
Posts: 174
That baby serpa looks so sleek and compact, I already had one when I bought my G23 years ago, and now it sometimes shares duties with the G35. But for FS I totally had to sport the Galco.

Quote:
Originally Posted by hochung
IF I graduate.
You must mean when you graduate.
____________________
2001 Discovery
2001 F650 GS

Reply With Quote
  #380  
Old March 5th, 2009, 11:54 AM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,002
____________________
Ho Chung

Reply With Quote
  #381  
Old March 5th, 2009, 02:32 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 12,936
Disneyland churro:


Disneyland fried chicken:


I didn't even know Disneyland served fried chicken. I thought that was a Knott's Berry Farm thing.

Close-up of the skin:


That's looking good. I like fried chicken with the bubbly skin.

My favorite fried chicken is Broaster Chicken:


I love Broaster Chicken. The Broaster skin is blistered like crazy and the skin is actually crunchy. The skin sort of looks like chicharones. The meat inside Broaster Chicken is tender and juicy and super tasty. The crunchy skin and tender meat make for a nice contrast.

The various Broaster franchisees serve the chicken in different ways. Some joints combine the chicken with mashed potatoes or vegetables or BBQ ribs or whatever. However, my favorite way to serve Broaster Chicken is with the broasted potato wedges. Nothing else.

I got so pumped up from looking at Broaster pics that I searched for a South Bay Broaster joint. I just scored another gun and wanted to celebrate with some Broaster. Google Maps came up with a few joints, but when I called the numbers were disconnected.

I'm pissed.
Reply With Quote
  #382  
Old March 6th, 2009, 03:51 AM
ronward ronward is offline
KI4WWU
 
Join Date: Oct 2003
Location: Columbus, GA
Posts: 691
So which gun did you add to the collection? Still thinking about a P7 myself, need some motivation though.
____________________
Ron Ward
2004 Discovery
& a couple nice watches

Reply With Quote
  #383  
Old March 23rd, 2009, 08:11 PM
chris snell chris snell is offline
Christopher Snell
NW5W
 
Join Date: Jul 2007
Location: Tacoma
Posts: 1,050
Mike, thank you for the kofta kebab recipe. Rachel and I grilled the kebab tonight over mesquite and they were delicious. I want to try it again with a little homemade tzatziki on the side and perhaps a little cardamom added to the lamb mixture.

Reply With Quote
  #384  
Old March 24th, 2009, 05:15 AM
Mike_Rupp Mike_Rupp is offline
Mike Rupp
WZ7V
 
Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 759
Chris, next time that you make it, substitute allspice for the cinnamon. There are some regional differences in Lebanon, but most versions either use cinnamon or allspice. Also, try some dried mint.

If you really trust your meat supplier, go light on the spices and eat it raw. Just spread it on some arabic pita (the thin stuff, not the thick greek kind) and top with a little cayenne. The trick there is to very quickly process the mixture in a food processor so that you don't mess up the texture.
Reply With Quote
  #385  
Old March 26th, 2009, 08:36 AM
chris snell chris snell is offline
Christopher Snell
NW5W
 
Join Date: Jul 2007
Location: Tacoma
Posts: 1,050
I'll give the allspice a shot. We have a large mint plant in the garden; I'll have to dry some leaves and put them in my spice grinder next time.

Coming from a Lebanese family, I grew up eating kibbeh and would love to try this raw but I don't trust most of the butchers here. My great aunt used to buy steak cuts and do the grinding herself, to make sure that it wasn't contaminated with pork or any other dangerous raw product.

Have you ever made homemade stuffed grape leaves (the Lebanese version)? This may be my next experiment.
Reply With Quote
  #386  
Old March 26th, 2009, 09:10 AM
Mike_Rupp Mike_Rupp is offline
Mike Rupp
WZ7V
 
Join Date: Apr 2004
Location: Mercer Island, WA
Posts: 759
I have made grape leaves. They were just ok. The type of rice really affects the taste and texture. Since I make a lot of different Asian dishes, I have Japanese-style short grain, jasmine, and basmati rice on hand at all times. If I remember correctly, I used Jasmine. It was a bad choice.

I think basmati would be better to use in the grape leaves, so I'll give it a try again. What ends up happening is that when I want to dedicate that amount of time to something, I'd rather make sfiha (meat pies). IMHO, its a much bigger bang for the buck.

Damn, I'm hungry now.
Reply With Quote
  #387  
Old March 26th, 2009, 11:32 AM
chris snell chris snell is offline
Christopher Snell
NW5W
 
Join Date: Jul 2007
Location: Tacoma
Posts: 1,050
A little digestif from dinner last night.

Reply With Quote
  #388  
Old March 27th, 2009, 03:52 PM
hanchung hanchung is offline
wsixhan
W6HAN
 
Join Date: Sep 2003
Location: South Pasadena, CA
Posts: 1,169


wish i was picking up my P7M8 today... LOL
Reply With Quote
  #389  
Old March 27th, 2009, 08:00 PM
dchapman dchapman is offline
Daniel Chapman
KJ4BXR
 
Join Date: Dec 2005
Location: VA
Posts: 1,000
Baked Honey Dijon sockeye salmon.
Attached Images
File Type: jpg Salmon 001 (Medium).jpg (78.5 KB, 17 views)
File Type: jpg Salmon 006 (Medium).jpg (75.4 KB, 14 views)
Reply With Quote
  #390  
Old March 30th, 2009, 04:13 PM
nosivad_bor nosivad_bor is offline
Rob Davison
 
Join Date: Sep 2003
Location: Pittsburgh, PA
Posts: 1,026
Jello

____________________
-Rob
1999 Discovery 1

Reply With Quote
  #391  
Old March 30th, 2009, 05:45 PM
Bruno Bruno is offline
Bruno Tome
N8YQ
 
Join Date: Dec 2004
Posts: 881
Quote:
Originally Posted by chris snell
A little digestif from dinner last night.

Nice.

I had one as well ;

Reply With Quote
  #392  
Old March 30th, 2009, 07:19 PM
parantaeyang parantaeyang is offline
Won Park
 
Join Date: Jan 2005
Location: Ventura, California
Posts: 506
I prefer Barolo.

207
Reply With Quote
  #393  
Old April 1st, 2009, 09:00 AM
parantaeyang parantaeyang is offline
Won Park
 
Join Date: Jan 2005
Location: Ventura, California
Posts: 506
Quote:
Originally Posted by Bruno
To my knowledge, the RS 200 is the only Ford ever allowed to bear a non blue badge. This one has 60 miles on it;


Check this one out!

1086 Ford RS 200 - $125000 (Seattle)

Bruno?
Reply With Quote
  #394  
Old April 3rd, 2009, 06:29 AM
Bruno Bruno is offline
Bruno Tome
N8YQ
 
Join Date: Dec 2004
Posts: 881
Very cool find, Won.

I think rosso would look better with my yellow tool box though.
Reply With Quote
  #395  
Old April 3rd, 2009, 08:35 PM
montanablur montanablur is offline
Sinuhe Xavier
yes
 
Join Date: May 2006
Location: Neither here, nor there...
Posts: 595





Lamb and Blue Cheese French Dip Sandwich.... Coles used to be a sub par joint on 6th and Main in Downtown Los Angeles. Someoen recently remodeled it to it's 1920's glory and is pumping out French Dips that put all others in the city to shame.
Reply With Quote
  #396  
Old April 4th, 2009, 10:20 AM
Nadir_E Nadir_E is offline
Nadir Elfarra
KN6ELF
 
Join Date: Sep 2005
Location: Southern Calilfornia
Posts: 330
Tried this place out right when it re-opened. Tasty retro-drinks and fun sandwiches. They just won an award from the LA Conservancy for the historically sensitive retrofit. One of the older continuously operated food joints in LA.
Reply With Quote
  #397  
Old April 4th, 2009, 02:16 PM
johnlee johnlee is offline
John Lee
K6YJ
 
Join Date: Sep 2003
Location: Torrance, CA
Posts: 12,936
I've got to try Cole's again. We hit that place a few months ago and I wasn't feeling it. Perhaps it was an off night.
Reply With Quote
  #398  
Old April 4th, 2009, 02:44 PM
hochung hochung is offline
Ho Chung
W6HC
 
Join Date: Sep 2003
Location: Rancho Palos Verdes, CA
Posts: 2,002
Off nights are not acceptable.

Philippe's is still the place to be.
____________________
Ho Chung

Reply With Quote
  #399  
Old April 4th, 2009, 02:59 PM
rmccoy rmccoy is offline
Ryan McCoy
KI6NOK
 
Join Date: Jun 2008
Location: Los Angeles
Posts: 87
Philippe's has its off days as well - last time I was there in fact. Cole's is as good as Philippe's and for me, within walking distance from work. Plus, they have a full bar to ensure that I get absolutely nothing done in the afternoon.

Try Coles again...
Reply With Quote
  #400  
Old April 4th, 2009, 06:55 PM
montanablur montanablur is offline
Sinuhe Xavier
yes
 
Join Date: May 2006
Location: Neither here, nor there...
Posts: 595
Quote:
Originally Posted by hochung
Off nights are not acceptable.

Philippe's is still the place to be.



Philippe's has it's place, no doubt it's legendary... But Coles is owning the French Dip right now...
Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is On
Forum Jump


All times are GMT -8. The time now is 04:43 AM.




Copyright 2001-2012 Expedition Exchange Incorporated. All rights reserved.
Powered by vBulletin Version 3.5.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.