bmwracer wrote:

Bourdain on the Jon Stewart show: http://www.huffingtonpost.com/2012/04/06/anthony-bourdain-daily-show_n_1407906.html?ref=food#comments

Pretty funny, as usual.

Tu_triky wrote:

Pretty funny, as usual.

I hope Netflix puts up some more seasons to watch.

bmwracer wrote:

I hope Netflix puts up some more seasons to watch.

Yeah, I feel you. It's a pretty entertaining show. I have cable so it's cool but for those who don't Netflix streaming is great to stay on top of that show. I believe the eight season, as Jon Stewart said, is starting pretty soon.

Checked out this new pizza joint in Silver Lake. Pizza Lago D'Argento.

Caprese Salad - Oven roasted tomatoes, local burrata, pesto, balsamic.

Charred Carrots - Burrata, toasted almonds, brown butter honey, toasted fennel, mint

Bianca Pizza - Fontina cheese, mozzarella, smoked gouda, parmesan, crispy sage

Truffle Pizza - Fontina, gruyere cheese, mix mushrooms, fresh herbs, truffle oil, arugula

^ That's more like it... No more flower pics.

bmwracer wrote:

^ That's more like it... No more flower pics.

"Know your place, triky" -- Sincerely, The Management.

Tu_triky wrote:

"Know your place, triky" -- Sincerely, The Management.

bmwracer wrote:

Gotta have a sense of humor, man.

Fulfilling my appointed duty here.

Wild Mushroom Frittata with goat cheese & spinach, roasted fingerling potatoes, and whole wheat toast @ BLD Restaurant

^ Dayem, you are giving Bourdain a run for his dining money.

bmwracer wrote:

^ Dayem, you are giving Bourdain a run for his dining money.

Haha. If only that were true, but you gotta shoot for the moon, right?

Worked out before breakfast...probably try to sneak in another one sometime later this evening.

Hannosuke Importing Tokyo's Tendon Tempura Bowls to Mitsuwa

The future home of Hannosuke

The East continues its march on the Westside, in what must be encouraging news for regulars of Mar Vista's Mitsuwa food court, where Santouka is still the only stand-out (excepting those three days when Tsujita held a test-run). The space previously occupied by Italian-Japanese Bell Pasta, and more recently by lackluster donburi joint Tamaya, is soon to become the first U.S. outpost of tempura specialist Kaneko Hannosuke.

The outfit finds its recent origins in Chūō, Tokyo, where a grandson of Hannosuke Kaneko, a former chairman of Japan's chef association, opened a small, now perpetually packed, place and named it for his tempura-boosting ancestor. Hannosuke is dedicated to a single item, tendon, bowls of golden seafood tempura over steamed rice, that will be fried to order. Referring to tempura as "the soul food of Japan," along with sushi, the restaurant is partnering with Mitsuwa and claims, "They may have tasted good sushi in the United States of America, but chances are they have never encountered authentic superb tempura." The business is currently under construction and could being operations by May.

Hannosuke, 3760 South Centinela Ave. Mar Vista.

^ Should've opened in the Torrance store.

bmwracer wrote:

^ Should've opened in the Torrance store.

I'm sure they would have made more money because it's probably got a bigger lunch crowd. Maybe there was no room to set up shop there, unlike the Mar Vista Mitsuwa.

Galbi Jjim (braised short ribs) @ Seongbukdong, Koreatown L.A.

Oh yeah I had brunch at Short Order at the Farmers' Market

Breakfast Sando

Herb seasoned tater tots

First piece of bacon I ate in about a month & a half!

Tu_triky!! You're killing me with all the great food pics!!
That tendon place in Mitsuwa looks promising! Another place to try with my friend!

Sengo wrote:

Tu_triky!! You're killing me with all the great food pics!!

Haha. Moushiwake arimasen deshita. In short, my apologies. In truth I'm just warming up! Better pics to come, if all goes well.

Quote:

That tendon place in Mitsuwa looks promising! Another place to try with my friend!

Yes, I agree wholeheartedly. The only tempura place that I could recommend out of personal experience in L.A. is Komatsu near the corner of Carson & Western just shy of the Torrance Mitsuwa. Honestly, I'm not sure if it's still open anymore.

In any event, it's good to hear from you, Sengo. ^_^

Suzumo SushiBot pumps out 300 Kwik-E-Mart rolls per hour

We tend to avoid scooping up sushi whenever there's no chef in sight -- at, say, a grocery store, or a gas station -- but we've always assumed there was a human cranking out maki somewhere behind the scenes. If Suzumo's SushiBot makes it to the production line, that may no longer be the case. The compact machine doesn't exude beauty in the traditional sense, but what it lacks in elegance it easily makes up with efficiency. The contraption can plop down rice clumps for nigiri at a rate of 3,600 per hour, and -- perhaps even more impressively -- it can construct one complete sushi roll every 12 seconds, with some human assistance to place fish on the rice. We tend to like the imperfect handmade feel of the traditional Japanese delight, and we're surely not alone, so don't expect to see one these pop up in your neighborhood Asian eatery. Supermarkets, hospitals and airline caterers may be more likely to pick up a SushiBot, however.

bmwracer wrote:

Suzumo SushiBot pumps out 300 Kwik-E-Mart rolls per hour We tend to avoid scooping up sushi whenever there's no chef in sight -- at, say, a grocery store, or a gas station -- but we've always assumed there was a human cranking out maki somewhere behind the scenes. If Suzumo's SushiBot makes it to the production line, that may no longer be the case. The compact machine doesn't exude beauty in the traditional sense, but what it lacks in elegance it easily makes up with efficiency. The contraption can plop down rice clumps for nigiri at a rate of 3,600 per hour, and -- perhaps even more impressively -- it can construct one complete sushi roll every 12 seconds, with some human assistance to place fish on the rice. We tend to like the imperfect handmade feel of the traditional Japanese delight, and we're surely not alone, so don't expect to see one these pop up in your neighborhood Asian eatery. Supermarkets, hospitals and airline caterers may be more likely to pick up a SushiBot, however.

I read about this a couple of days ago using Google Reader. There's a video too. It's pretty crazy. The mechanical engineering know how to make something like this is impressive!