Tu_triky wrote:They should switch to using lard.
They're saving that for soap making and cosmetics.
They're saving that for soap making and cosmetics.
Food, Food, and More Food Thread
Started by bmwracer · 6 Oct 2004 · 25,210 replies
General Discussion
They're saving that for soap making and cosmetics.
bmwracer wrote:
They're saving that for soap making and cosmetics.
Lard Lotion.
Tu_triky wrote:Lard Lotion.
Where do you think they got the term "Butter up a person" from? :mrgreen:
bmwracer wrote:
Where do you think they got the term "Butter up a person" from? :mrgreen:
Hehe. "Grease a pig."
I will avoid jokes about "palm oil" ESPECIALLY involving Girl Scouts. That would be wrong. :wack:
Itazura ichiban wrote:I will avoid jokes about "palm oil" ESPECIALLY involving Girl Scouts. That would be wrong. :wack:
Molester jokes are not welcome. No Hanzo21's allowed.
Tu_triky wrote:Molester jokes are not welcome. No Hanzo21's allowed.
Yeech. :bleh:
Hopefully he's doing time in some rat hole.
bmwracer wrote:
Yeech. :bleh:
Hopefully he's doing time in some rat hole.
The affection is palpable. Like a 'bout of constipation.
:hehe:
Tu_triky wrote:The affection is palpable. Like a 'bout of constipation.
:hehe:
Yes. :rofl:
bmwracer wrote:
Yes. :rofl:
Cheers. Carry on.
bmwracer wrote:
Yeech. :bleh:
Hopefully he's doing time in some rat hole.
One of the Jdorama members we haven't seen lately. :woot: :dancing:
Eve wrote:One of the Jdorama members we haven't seen lately. :woot: :dancing:
To quote Maxwell Smart: "...And loving it!!"
Critic's Choice: Ramen restaurants
Yamadaya, Mottainai, Shin-Sen-Gumi and Ikemen are among the best places for Japanese noodles.
[image]
October 6, 2011
If ever Los Angeles were having a ramen moment, this might be it. Ramen pop-ups and shops are springing up from West L.A. to downtown. Ramen-ya stalwarts are facing competition as Yamadaya and Tsujita have opened on the Westside in Santouka territory and Shin-Sen-Gumi unveiled a new branch a block from Daikokuya downtown. Thick noodles, thin noodles, extra fatty pork broth, dipping sauce, toppings such as fried garlic, purple cauliflower, fried pork skin or slabs of roasted porkc. In other words, have it your way. Here are a few ramen shops to try.
Ramen Yamadaya: It might be at its best when it strays from the classic tonkotsu (pork bone broth) formula. Try the Tokyo-style tonkotsu shoyu ramen: tonkotsu broth cut with soy sauce and flavored with black sesame paste. Owner Jin Yamada is most excited about his tsukemen: thick, chewy noodles served with a side of a concentrated tonkotsu-based dipping sauce. Here the noodles are served cold with a warm dipping sauce, for added contrast. Kakuni ramen is tonkotsu ramen with the addition of a massive slab of steamed pork belly. Go for it. The latest branch of Yamadaya opened in Culver City.
3118 W. 182nd St., Torrance, (310) 380-5555; 11172 Washington Blvd., Culver City, (310) 815-8776; http://www.ramen-yamadaya.com.
Mottainai Ramen: Duck your head through the Japanese curtains that hang in the entryway and you'll be hit by a soothing fog of pork and garlic. Here chefs toast the miso in a flaming wok for Mottainai's Sapporo Lover, a pork-intensive ramen saturated with toasted miso. On top of a Tokyo trend, Mottainai's soups are based on two basic broths: chicken and pork, made separately and mixed in different proportions for each soup. The three ramen options: Tokyo Props (soy), Yokohama Freaker (pork) and Sapporo Lover (miso). Noodle thickness varies for each. An extra feature are "bombs" to be added to your ramen: The "red bomb" is a ball of chile and spice pastes, and the "white bomb" is a golf ball-size lump of pork back fat and crushed garlic.
1630 W. Redondo Beach Blvd., Suite 9, Gardena; (310) 538-3233; http://www.mottainairamen.com.
Shin-Sen-Gumi: Mitsuyasu Shigeta's empire of Shin-Sen-Gumi restaurants has expanded to Little Tokyo. The chain serves Hakata ramen, the style of ramen from northwestern Kyushu known for its thick, pork bone-based tonkotsu soup. Shin-Sen-Gumi says it uses Berkshire pork and filtered water, cooking the soup for more than 15 hours, "with a strong flame from a commercial-grade jet burner." Its cha-shu (roast pork) is prepared with its secret sauce, and the noodles are thinner, Hakata-style noodles. The ramen is sort of make-your-own, in that you select the doneness of the noodles and the thickness and richness of the soup. Extra noodles are an option. So is a spicy miso broth. Move over, Daikokuya?
Shin-Sen-Gumi Little Tokyo, 132 S. Central Ave., Los Angeles, http://www.shinsengumigroup.com. See website for other locations.
Ikemen: "Dip ramen," as the few-weeks-old Hollywood ramen spot Ikemen calls it, is its own breed of ramen \ in Japanese, tsukemen. The noodles are served separately from the broth, and the broth is concentrated and dense, the better to adhere to the noodles when you dip them into the bowl. General Manager Takashi Adachi, who wields a refractometer to gauge the density of the broth, imports dried bonito from his father's katsuobushi company in Japan. Powdered katsuobushi flavors the broth for the signature dip ramen, and it is heady stuff. When you're finished with your noodles and if there's broth left over, your server will ask if you want to "break" the broth. They'll add a little hot water so that you can sip the rest of it, mellowed but still as tasty.
1655 N. La Brea Ave., Hollywood, (323) 800-7669, http://www.ikemenhollywood.com.
Ramen California: Its soups are peculiar creations crowded with a garden's worth of unconventional ingredients. Bobbing in a bowl might be florets of purple cauliflower, earthy chunks of celery root or broth-staining bits of beet. The restaurant's produce-packed style marks a different direction for the noodle soup. The signature bowl is the California ramen. Filled with about 30 kinds of vegetables, the dish is as much a salad as it is a soup. It comes in three sizes (15, 20 and 40 ounces). The Reggiano cheese tofu ramen, in which fresh-made tofu (studded with bites of Parmesan) melts right into the broth, can sell out.
24231 Crenshaw Blvd., Unit C, Torrance, (310) 530-2749.
Yamadaya, Mottainai, Shin-Sen-Gumi and Ikemen are among the best places for Japanese noodles.
[image]
![[image]](http://www.latimes.com/media/photo/2011-10/65211017.jpg){kind=link}
October 6, 2011
If ever Los Angeles were having a ramen moment, this might be it. Ramen pop-ups and shops are springing up from West L.A. to downtown. Ramen-ya stalwarts are facing competition as Yamadaya and Tsujita have opened on the Westside in Santouka territory and Shin-Sen-Gumi unveiled a new branch a block from Daikokuya downtown. Thick noodles, thin noodles, extra fatty pork broth, dipping sauce, toppings such as fried garlic, purple cauliflower, fried pork skin or slabs of roasted porkc. In other words, have it your way. Here are a few ramen shops to try.
Ramen Yamadaya: It might be at its best when it strays from the classic tonkotsu (pork bone broth) formula. Try the Tokyo-style tonkotsu shoyu ramen: tonkotsu broth cut with soy sauce and flavored with black sesame paste. Owner Jin Yamada is most excited about his tsukemen: thick, chewy noodles served with a side of a concentrated tonkotsu-based dipping sauce. Here the noodles are served cold with a warm dipping sauce, for added contrast. Kakuni ramen is tonkotsu ramen with the addition of a massive slab of steamed pork belly. Go for it. The latest branch of Yamadaya opened in Culver City.
3118 W. 182nd St., Torrance, (310) 380-5555; 11172 Washington Blvd., Culver City, (310) 815-8776; http://www.ramen-yamadaya.com.
Mottainai Ramen: Duck your head through the Japanese curtains that hang in the entryway and you'll be hit by a soothing fog of pork and garlic. Here chefs toast the miso in a flaming wok for Mottainai's Sapporo Lover, a pork-intensive ramen saturated with toasted miso. On top of a Tokyo trend, Mottainai's soups are based on two basic broths: chicken and pork, made separately and mixed in different proportions for each soup. The three ramen options: Tokyo Props (soy), Yokohama Freaker (pork) and Sapporo Lover (miso). Noodle thickness varies for each. An extra feature are "bombs" to be added to your ramen: The "red bomb" is a ball of chile and spice pastes, and the "white bomb" is a golf ball-size lump of pork back fat and crushed garlic.
1630 W. Redondo Beach Blvd., Suite 9, Gardena; (310) 538-3233; http://www.mottainairamen.com.
Shin-Sen-Gumi: Mitsuyasu Shigeta's empire of Shin-Sen-Gumi restaurants has expanded to Little Tokyo. The chain serves Hakata ramen, the style of ramen from northwestern Kyushu known for its thick, pork bone-based tonkotsu soup. Shin-Sen-Gumi says it uses Berkshire pork and filtered water, cooking the soup for more than 15 hours, "with a strong flame from a commercial-grade jet burner." Its cha-shu (roast pork) is prepared with its secret sauce, and the noodles are thinner, Hakata-style noodles. The ramen is sort of make-your-own, in that you select the doneness of the noodles and the thickness and richness of the soup. Extra noodles are an option. So is a spicy miso broth. Move over, Daikokuya?
Shin-Sen-Gumi Little Tokyo, 132 S. Central Ave., Los Angeles, http://www.shinsengumigroup.com. See website for other locations.
Ikemen: "Dip ramen," as the few-weeks-old Hollywood ramen spot Ikemen calls it, is its own breed of ramen \ in Japanese, tsukemen. The noodles are served separately from the broth, and the broth is concentrated and dense, the better to adhere to the noodles when you dip them into the bowl. General Manager Takashi Adachi, who wields a refractometer to gauge the density of the broth, imports dried bonito from his father's katsuobushi company in Japan. Powdered katsuobushi flavors the broth for the signature dip ramen, and it is heady stuff. When you're finished with your noodles and if there's broth left over, your server will ask if you want to "break" the broth. They'll add a little hot water so that you can sip the rest of it, mellowed but still as tasty.
1655 N. La Brea Ave., Hollywood, (323) 800-7669, http://www.ikemenhollywood.com.
Ramen California: Its soups are peculiar creations crowded with a garden's worth of unconventional ingredients. Bobbing in a bowl might be florets of purple cauliflower, earthy chunks of celery root or broth-staining bits of beet. The restaurant's produce-packed style marks a different direction for the noodle soup. The signature bowl is the California ramen. Filled with about 30 kinds of vegetables, the dish is as much a salad as it is a soup. It comes in three sizes (15, 20 and 40 ounces). The Reggiano cheese tofu ramen, in which fresh-made tofu (studded with bites of Parmesan) melts right into the broth, can sell out.
24231 Crenshaw Blvd., Unit C, Torrance, (310) 530-2749.
bmwracer wrote:Critic's Choice: Ramen restaurants
Yamadaya, Mottainai, Shin-Sen-Gumi and Ikemen are among the best places for Japanese noodles.
Nice survey of the noodley goodness. I've been to all those places in fact :bonk:
Tu_triky wrote:Nice survey of the noodley goodness. I've been to all those places in fact :bonk:
Not surprised.
I am surprised that Daikokuya isn't on that list... How the mighty have fallen. :beaten:
bmwracer wrote:
Not surprised.
I am surprised that Daikokuya isn't on that list... How the mighty have fallen. :beaten:
Haha. Perhaps because it's not anything new these days...in fact I think the praise heaped on it by the LA WEEKLY's Johnathan Gold many moons ago is what helped propel the ramen revolution we've experienced this decade.
It's stiill a dayem good bowl of noodles when done right...their chashu still sets the benchmark for ramen, and their gyoza is apart from what virtually every place offers (with the exception of Mottainai IMHO).
Even the old dog in this fight, Daikokuya, has had a few pups represented by the branches that have opened in other parts of SoCal in recent years.
I'll say this...as a subjective barometer, if I happen to pass by Daikokuya around lunch time there is always a mob of people waiting on the sidewalk waiting to stuff some tasty noodles in their faces.
Weekends aren't much better.
Still waiting for Tsujita to serve up some dayem noodles... :say_argh:
![[image]](http://mitsuwa.com/image/event/000053.jpg){kind=link}
Tu_triky wrote:[image]
Looks like Mitsuwa is set to have their Fall Food Fair at the end of the month.
10/27(Thu) - 30(Sun) Torrance, Costa Mesa, San Diego
11/ 3(Thu) - 6(Sun) San Jose, Chicago, New Jersey
Details forthcoming.
http://mitsuwa.com/event/eevent.php?e=53
Cool. :victory:
bmwracer wrote:
Cool. :victory:
I'm eager to find out which restaurants will be in attendance. A new ramen joint is always welcome. I think I'm going to be out of town that weekend so I'll try to go early like on Thursday before the throngs of humanity hit the market.
Tu_triky wrote:I'm eager to find out which restaurants will be in attendance. A new ramen joint is always welcome. I think I'm going to be out of town that weekend so I'll try to go early like on Thursday before the throngs of humanity hit the market.
Good strategy. :victory:
Replying needs an account. Registration opens soon.