Food, Food, and More Food Thread

Takoyama wrote:

That French Dip sandwich is the joint!

Legendary in L.A. Phillippe's has been aroudn for over a hundred years and the original owner is credited with the invention of the French Dip sandwich. :say_yes:

Takoyama wrote:For dinner Kanazawa style curry at Go!Go! Currry in Akiba.

Last week on NHK "Begin Japanology" the show was all about curry. The host ended up going to this place and from the outside you wouldn't even know it was a restaurant. No sigsn, no nothing just looks like any other building. Their specialty is dry curry and they can only make five servings a day because it takes so long to make it. Sure would like to sample that. :drooling:

gaijinmark wrote:

Last week on NHK "Begin Japanology" the show was all about curry. The host ended up going to this place and from the outside you wouldn't even know it was a restaurant. No sigsn, no nothing just looks like any other building. Their specialty is dry curry and they can only make five servings a day because it takes so long to make it. Sure would like to sample that. :drooling:

Wow, five servings...I wonder how they stay in business! (Although I am sure they serve other dishes). Must be fabulous if it's made so laboriously from scratch.

Tu_triky wrote:

Dayem two katsu fillets in one dish! No wonder there is a gorilla on the signage!

What I got was the "Major Curry". Chicken and tonkatsu, two sausages, ebi, hardboiled egg in the mix. I could not finish the whole thing. :sweat:

Takoyama wrote:What I got was the "Major Curry". Chicken and tonkatsu, two sausages, ebi, hardboiled egg in the mix. I could not finish the whole thing. :sweat:

Sounds more like a "General Curry." :beaten:

No pics? :shocked:

Takoyama wrote:

What I got was the "Major Curry".

Haha. What a name.

Chicken and tonkatsu, two sausages, ebi, hardboiled egg in the mix. I could not finish the whole thing. :sweat:

All five food groups I see. :hehe:

Tu_triky wrote:Popped in for an early lunch at Phillipe's in Downtown. The tried and true French Dip sandwich and a small dose of their ass-kicking mustard which melted my brain.

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They dipped the bread in the au jus rather than have a side bowl. Very traditional.....and delicious.

Kijinnmaru wrote:
They dipped the bread in the au jus rather than have a side bowl. Very traditional.....and delicious.

Yeah the individuals preparing the sandwich ask you whether you want it single-dipped or double-dipped....that being one piece or both pieces of bread dipped in the au jus. The place has been around since 1908, well before WWI.

^ I could use one about now. :drooling:

bmwracer wrote:^ I could use one about now. :drooling:

Me too! :) That place is insanely crowded during lunch time on weekdays and weekends can be just as heinous, especially if there is a Dodger game.


:sweat:

I love places that serve prime rib(real prime rib, not standing rib roast that is called prime because it's common vernacular) and French dip sandwiches. The French dip is a way to have a prime rib dinner at half the cost. :beaten:

Takoyaki truck hits L.A. :woot:

http://takoyakitanota.com/



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We have all sorts of global food served from four wheels, so it was only a matter of time before a truck started rolling with takoyaki, a Japanese street-food and izakaya staple from Osaka.

These golf-ball-size pancake balls are like savory abelskivers (for you Solvang fans), filled with pieces of octopus and usually coated with bonito flakes, seaweed and a creamy mirin-mayo (tonkatsu) sauce.

Takoyaki Tanota--a new mobile cart that sets up in Little Tokyo and around Sawtelle--specializes in the dish. The balls (pictured), made fresh while you wait, are perfectly golden on the outside and molten inside ($3.50 for five). Eat fast or ask for light sauce; you don't want them to get soggy.

If you miss the cart, Little Tokyo has long been a takoyaki hub. At Honda Ya, they're smothered in bonito flakes and slivers of pink ginger ($5.50). Through the Mitsuru Café display window, you can watch cooks make the takoyaki in their special griddles before you get them on skewers ($2 for three).

Our favorite is San Sui Tei: A generous amount of octopus fills the almost melted center of each crisp takoyaki ($5 for six). The little dumplings make a perfect strolling snack.

Honda Ya, 333 S. Alameda St., 213-625-1184; Mitsuru Café, 117 Japanese Village Plaza Mall, 213-613-1028; San Sui Tei, 313 E. 1st St., 213-613-0100 (map/directions)

^ Dayem. :drooling:

How can I get them to come out my way? :bonk:

bmwracer wrote:^ Dayem. :drooling:

How can I get them to come out my way? :bonk:

You should write them at their e-mail account provided on their website and make a plea for them to park outside Mitsuwa or Marukai! :)

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Kyoku Sake Infused Shave Cream

Do you really need another excuse to splash booze on your face? If the answer's yes, check out Kyoku Sake Infused Shave Cream ($35). Apparently, sake "softens and intensely moisturizes the skin" \ which would have only served as more incentive to down a bottle of Wakatake Daiginjo \ and this mixture also includes silicone micro particles to help your blade glide across your burly, wind-hardened skin.

http://www.groominglounge.com/kyokuformensakeinfusedshavecreme.html

I guess you have to say "Kanpai!" before shaving. :hehe:

bmwracer wrote:I guess you have to say "Kanpai!" before shaving. :hehe:

HAHA. Good one, man. :rofl:

Tu_triky wrote:Takoyaki truck hits L.A. :woot:

http://takoyakitanota.com/



[image]

We have all sorts of global food served from four wheels, so it was only a matter of time before a truck started rolling with takoyaki, a Japanese street-food and izakaya staple from Osaka.

These golf-ball-size pancake balls are like savory abelskivers (for you Solvang fans), filled with pieces of octopus and usually coated with bonito flakes, seaweed and a creamy mirin-mayo (tonkatsu) sauce.

Takoyaki Tanota--a new mobile cart that sets up in Little Tokyo and around Sawtelle--specializes in the dish. The balls (pictured), made fresh while you wait, are perfectly golden on the outside and molten inside ($3.50 for five). Eat fast or ask for light sauce; you don't want them to get soggy.

If you miss the cart, Little Tokyo has long been a takoyaki hub. At Honda Ya, they're smothered in bonito flakes and slivers of pink ginger ($5.50). Through the Mitsuru Café display window, you can watch cooks make the takoyaki in their special griddles before you get them on skewers ($2 for three).

Our favorite is San Sui Tei: A generous amount of octopus fills the almost melted center of each crisp takoyaki ($5 for six). The little dumplings make a perfect strolling snack.

Honda Ya, 333 S. Alameda St., 213-625-1184; Mitsuru Café, 117 Japanese Village Plaza Mall, 213-613-1028; San Sui Tei, 313 E. 1st St., 213-613-0100 (map/directions)

Right on! I wonder if it plays a psychedelic tune cruising the neighborhood like those ol skool ice cream trucks?

Takoyama wrote:

Right on! I wonder if it plays a psychedelic tune cruising the neighborhood like those ol skool ice cream trucks?

I dunno but they say that truck slangs bud so you can get faded and then get the munchies and order even more takoyaki than you otherwise would.

Ii desu ne!

:hehe:

Takoyama wrote:Right on! I wonder if it plays a psychedelic tune cruising the neighborhood like those ol skool ice cream trucks?

Nah, it probably plays Enka music as it cruises the 'hood... Jero maybe? :victory: