The food you posted looks great. I'd be down to try the tako if I head there soon.
I think the tako carpaccio I had at the sushi place near my brother's was a little better: The tako was more tender and had a more definitive Italian flavor to it.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Tue Jul 17, 2012 7:30 am Post subject:
bmwracer wrote:
I think the tako carpaccio I had at the sushi place near my brother's was a little better: The tako was more tender and had a more definitive Italian flavor to it.
Thanks for the feedback. Tako is hard to do right...because it is an inherently tough meat. Preparation is key.
Thanks for the feedback. Tako is hard to do right...because it is an inherently tough meat. Preparation is key.
Yup.
The Carpaccio at Torihei was prepared using olive oil and garlic, while at the other place (New Harima) used olive oil and cracked pepper... Probably the flavor difference.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Tue Jul 17, 2012 7:38 am Post subject:
bmwracer wrote:
Yup.
The Carpaccio at Torihei was prepared using olive oil and garlic, while at the other place (New Harima) used olive oil and cracked pepper... Probably the flavor difference.
Right on, man. Dude, you still have to watch the documentary Jiro Dreams of Sushi...I don't want to give too much away but he has an apprentice there at the restaurant that seriously puts in WORK to prepare the octopus before it's ready to be sliced and presented to patrons as takozushi. The amount of time spent is literally
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Tue Jul 17, 2012 8:02 am Post subject:
bmwracer wrote:
The well at Netflix is drying up: No new No Reservations episodes and I finished off the first two seasons of Man vs. Food...
Hmmm...I am not sure if you are aware, buddy, but there will be no more new eps of No Reservations because Bourdain is going to CNN and staring a new Sunday program as well as doing some cooking reality thingie on ABC.
I'm not saying that there aren't more seasons of the show that Netflix can air but the show after umpteenth seasons is officially going off the air.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Tue Jul 17, 2012 11:50 am Post subject:
bmwracer wrote:
Sad news.
Yeah but that guy had a helluva run. I didn't watch that last couple of seasons as closely but he made a lot of good tv and won at least one Emmy Award that I'm aware of.
He opened the door for those other cats, like Andrew Zimmern and mega pig Adam the toxic waste dump.
Dude is caked up now (i.e. rich!)...he must be have millions with the tv show and all the books he's written since Kitchen Confidential.
Wow! They all look delicious! Need to try that place!
BTW, I saw Bourdain on either Leno or Letterman and he said he would continue doing his regular shows on the Travel channel. Good News!
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Sun Jul 22, 2012 4:33 am Post subject:
Shot over to the Torrance Mituswa for a quick lunch at the Okinawa/Kyushu food fair. There's a shop visiting from Japan called "Tastsunoya Ramen" that was serving up bowls of tonkotsu chashu ramen.
This might be the best tonkotsu I've ever tasted. Definitely the best one I've tasted at any of the Mitsuwa food fairs. The broth was silky, smooth incredibly rich pork goodness. The noodles were good and the chashu was truly melt in your mouth; they might as well call it pork butter!
Definitely a well balanced work of edible art! All the components were great, not just one thing and not the other. The fair ends tomorrow. If you get a chance go grub on a bowl.
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