bmwracer wrote:

LA Times story: http://www.latimes.com/features/food/la-fo-miso-20101104,0,3859540.story The soul of miso Japanese koji-ya Kenji Tsukamoto is one of the few traditional artisans who grow the mold that is an ingredient in the seasoning staple.

Very interesting read. I felt like I was watching an episode of Dotch while they're introducing the tokusen zosai...the special ingredient.

concept food

^ More like spoontortilla chips.

bmwracer wrote:

^ More like spoontortilla chips.

That's true! Bring on the cheese sauce!

From my tapas crawl in San Sebastian

foie gras la plancha

Plancha grilled foie gras half the size of an ipod sprinkled with Mediterranean sea salt and fresh cracked black pepper on a slice of bread (not crostini)

Iberico pintxos

In the center three slices of prime Jamon Iberico de Bellota over a smear of foie gras pate on a slice of spanish bread.

krim wrote:

From my tapas crawl in San Sebastian foie gras la plancha Plancha grilled foie gras almost the size of an ipod sprinkled with Mediterranean sea salt and fresh cracked black pepper on a slice of bread (not crostini) Iberico pintxos In the center three slices of prime Jamon Iberico de Bellota over a smear of foie gras pate on a slice of spanish bread.

Dayem that looks amazing! I might have taken one of those serving platters and run off with it.

the foie gras was a daily special, 7 euro ($10)! We ordered a smaller sized foie gras w/ mash potato at Animal for $30 i think.

krim wrote:

the foie gras was a daily special, 7 euro ($10)! We ordered a smaller sized foie gras w/ mash potato at Animal for $30 i think.

Wow that's really cheap for something usually thought of as a delicacy.

we had another foie gras pintxos at another bar that night. it was about 2/3rds that size and it was only 2.50 euro. the prices are amazing for us, but when the regular pintxos was 1.00-1.50 euro on average, it's a lot.

krim wrote:

we had another foie gras pintxos at another bar that night. it was about 2/3rds that size and it was only 2.50 euro. the prices are amazing for us, but when the regular pintxos was 1.00-1.50 euro on average, it's a lot.

I see. It's only a lot because you went there to eat, not nibble

Went to Shisen Ramen in Cerritos with my brother and sis-in-law for lunch.

Had the spicy negi ramen... It was okay, but not really noteworthy... Next time, I'll try the tonkotsu ramen to see if it's any better.

I think Ramen California spoiled me with their thicker al dente noodles.

Didn't realize that there was a Shisen Ramen in Torrance.

Didn't have sushi for dinner this time.... Had una-ju instead.

bmwracer wrote:

Went to Shisen Ramen in Cerritos with my brother and sis-in-law for lunch. Had the spicy negi ramen... It was okay, but not really noteworthy... Next time, I'll try the tonkotsu ramen to see if it's any better. I think Ramen California spoiled me with their thicker al dente noodles. Didn't realize that there was a Shisen Ramen in Torrance.

Cool beans. That's why one has to try different spots in order to divine the good from the ordinary, from the bad.

bmwracer wrote:

Didn't have sushi for dinner this time.... Had una-ju instead.

Eel, please slither my way.

You gotta mix it up sometimes.

I had the una-ju at Sanuki no Sato in Gardena once for lunch. It was pretty darn good, despite the fact the restaurants speciality is udon.

krim wrote:

From my tapas crawl in San Sebastian foie gras la plancha Plancha grilled foie gras half the size of an ipod sprinkled with Mediterranean sea salt and fresh cracked black pepper on a slice of bread (not crostini) Iberico pintxos In the center three slices of prime Jamon Iberico de Bellota over a smear of foie gras pate on a slice of spanish bread.

I want to move back to Spain ... (the job market is horrid)
Krim, did you like Spain, I hope you had a great time!

Momofuku Milk Bar: http://momofukustore.com/cookies.html

bmwracer wrote:

Momofuku Milk Bar: http://momofukustore.com/cookies.html

Looks mighty decadent. Now if the guy who opened Momofuku could only send us a bowl of ramen from his NY restaurant that'd be the cat's meow...your neighbor's cat.

Tu_triky wrote:

Looks mighty decadent. Now if the guy who opened Momofuku could only send us a bowl of ramen from his NY restaurant that'd be the cat's meow...your neighbor's cat.

Haha.

Yeah, David Chang needs to expand out to SoCal.

bmwracer wrote:

Haha. Yeah, David Chang needs to expand out to SoCal.

We're holding our own out here, but, yeah, that'd be great. A buddy of mine who used to live in NY actually went to Momofuku for ramen and said it's pretty good.

Tu_triky wrote:

We're holding our own out here, but, yeah, that'd be great. A buddy of mine who used to live in NY actually went to Momofuku for ramen and said it's pretty good.

Did he say it compared to the ramen in SoCal?

EDIT: Rameniac comparison: http://www.rameniac.com/reviews/comments/momofuku_nyc/

A average score of 15... And overpriced.