Food, Food, and More Food Thread

Tu_triky wrote:

Good luck! :)

Oh yeah they have a restaurant preparing gyu-tan (beef tongue) from Sendai, which is famous for gyu-tan. After eating the ramen at the food court I bought a gyu-tan bento so I could eat it later on for dinner.

The beef tongue was so tender. Really good stuff.

Tu_triky wrote:Oh yeah they have a restaurant preparing gyu-tan (beef tongue) from Sendai, which is famous for gyu-tan. After eating the ramen at the food court I bought a gyu-tan bento so I could eat it later on for dinner.

The beef tongue was so tender. Really good stuff.

Oooh. :drooling:

As promised.

A pic of the delicious goat milk cheese cake with a raspberry/red wine reduction sauce. Two thumbs up for my neighbors culinary efforts!

:thumbsup:

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^ Can you ship me one in trade for a drama or two? :mrgreen:

bmwracer wrote:^ Can you ship me one in trade for a drama or two? :mrgreen:

Cheese cake was worth a Keats a couple of goos dramas. :victory:

Today's offering was feta but I'm not big on the olive marinade. Too strong a taste.
But I'm not a huge olive fan.

Eve wrote:Today's offering was feta but I'm not big on the olive marinade. Too strong a taste.
But I'm not a huge olive fan.

Yeah, I'm not a fan of olives (or olive oil) either... My brother, on the other hand, eats 'em like grapes. :bleh:

Insect Snacks Around the World

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Are you into entomophagy? Not sure? It's the practice of eating insects, and a large percentage of the world's population does this every day without thinking "Eew, gross -- I just ate a bug."

In fact the number one reason that people eat bugs in North Thailand is simple: insects are tasty.

And it turns out they're not just delicious but nutritious as well. Hungry on the road? Don't pass up a cricket.

By the way, Tsujita Ramen on Sawtelle in West L.A. is FINALLY open for lunch service where they actually serve tsukemen & ramen. Cash only apparently. I have to check it out.

Tu_triky wrote:By the way, Tsujita Ramen on Sawtelle in West L.A. is FINALLY open for lunch service where they actually serve tsukemen & ramen. Cash only apparently. I have to check it out.

Cash only. :sweat:

That's like a lot of Chinese restaurants in Chinatown... Money laundering, I think. :beaten:

bmwracer wrote:
Cash only. :sweat:

That's like a lot of Chinese restaurants in Chinatown... Money laundering, I think. :beaten:

It's a front for the yakuza :P

Tu_triky wrote:It's a front for the yakuza :P

Never underestimate. :mrgreen:

Speaking of Tsujita...I called a friend out and we went there for lunch.

Goodness. :omg:

Their tsukemen is friekin' awesome! We waited for about 20 minutes but it was well worth it. The broth, the noodles, and the chashu are all among the best I've had in L.A. This place immediately vaulted to my top 3, if not top 2. We ordered the chashu tsukemen.

I highly, highly recommend this place for any and all noodle lovers or Japanese food lovers for that matter. Heck, everyone should try it!

The broth which is served separately is an intensely flavored, concentrated stock of porky goodness. It's so full of flavor each dip of the cold noodles is an explosion of flavor in your mouth. Traditionally the noodles for tsukemen are much thicker than traditional ramen noodles because the thicker noodle has an increased surface area which allows the more concentrated broth to stick to the noodles more readily. The broth itself has a hanjuku tamago and pieces of pork and vegetables in addition to the chashu that came with the cold noodles. Utterly delicious. The chashu itself blows away all the other chashu I've eaten at any ramen shop in L.A, with the exception of Daikokuya which can hold its own given their superior kurobuta ingredient.

After you finish your noodles you can request hot water be added to the broth so you can finish consuming it as soup, as is the case when you eat cold soba noodles dipped in sauce. Even after the addition of the water, the flavor was incredible...so much so I felt as if the waitress hadn't added any water because it did not seemed diluted at all!

I guess when an actual heavy hitter comes from Tokyo to L.A. we should all feel lucky, because its reputation is well worth it.



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Eve wrote:As promised.

A pic of the delicious goat milk cheese cake with a raspberry/red wine reduction sauce. Two thumbs up for my neighbors culinary efforts!

:thumbsup:

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How does the goat feel about it? :beaten: Looks good, Eve! :thumbsup:

Tu_triky wrote:[image]

Wow, the chashu looks awesome... :drooling:

bmwracer wrote:
Yeah, I'm not a fan of olives (or olive oil) either... My brother, on the other hand, eats 'em like grapes. :bleh:

I'd rather eat crickets.
:beaten:

Eve wrote:I'd rather eat crickets.
:beaten:

I hear ya, Evie. :victory:

Tu_triky wrote:Speaking of Tsujita...I called a friend out and we went there for lunch.

Goodness. :omg:

Their tsukemen is friekin' awesome! We waited for about 20 minutes but it was well worth it. The broth, the noodles, and the chashu are all among the best I've had in L.A. This place immediately vaulted to my top 3, if not top 2. We ordered the chashu tsukemen.

I highly, highly recommend this place for any and all noodle lovers or Japanese food lovers for that matter. Heck, everyone should try it!

The broth which is served separately is an intensely flavored, concentrated stock of porky goodness. It's so full of flavor each dip of the cold noodles is an explosion of flavor in your mouth. Traditionally the noodles for tsukemen are much thicker than traditional ramen noodles because the thicker noodle has an increased surface area which allows the more concentrated broth to stick to the noodles more readily. The broth itself has a hanjuku tamago and pieces of pork and vegetables in addition to the chashu that came with the cold noodles. Utterly delicious. The chashu itself blows away all the other chashu I've eaten at any ramen shop in L.A, with the exception of Daikokuya which can hold its own given their superior kurobuta ingredient.

After you finish your noodles you can request hot water be added to the broth so you can finish consuming it as soup, as is the case when you eat cold soba noodles dipped in sauce. Even after the addition of the water, the flavor was incredible...so much so I felt as if the waitress hadn't added any water because it did not seemed diluted at all!

I guess when an actual heavy hitter comes from Tokyo to L.A. we should all feel lucky, because its reputation is well worth it.




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Thanks for the review with pics!! I'll definitely go there when I'm out on the westside!! That chasshu looks mouth-watering good!! For me the broth is the key then the noodles. Sounds like a winner to me!! :jumpie: :jumpie:

bmwracer wrote:
Wow, the chashu looks awesome... :drooling:

It's the real deal. The best in L.A. IMHO.

Sengo wrote:

Thanks for the review with pics!! I'll definitely go there when I'm out on the westside!! That chasshu looks mouth-watering good!! For me the broth is the key then the noodles. Sounds like a winner to me!! :jumpie: :jumpie:

I'm certain you'll like it. By the way the shop does serve traditional ramen as well but, again, its fame in Japan is predicated on their tsukemen.

Yeah, I agree with you, the broth is the key...that's why there are other ramen shops that might have mediocre elements to their offerings such as as the noodles, chashu, or other toppings that I might still recommend to some degree if the broth is really good.

Tu_triky wrote:

I'm certain you'll like it. By the way the shop does serve traditional ramen as well but, again, its fame in Japan is predicated on their tsukemen.

Yeah, I agree with you, the broth is the key...that's why there are other ramen shops that might have mediocre elements to their offerings such as as the noodles, chashu, or other toppings that I might still recommend to some degree if the broth is really good.

So true!! They could use the very best noodle but if the broth is lousy.... you can't eat it. I've only had tsukemen once at Daikokuya and it was pretty good. I really want to try it at a place that specializes in it.