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porkchampnc's Profile

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Looking for a Tokyo food guide

Also try shinji@tokyofixer.com

Mar 11, 2012
porkchampnc in Japan

Looking for a Tokyo food guide

Hire Shinji Nohara - the tokyo fixer - remarkable, brillinat - knows all about Tokyo (as well as Kyoto ) food scene - you wont go wrong - Shinji Nohara <shinji_247@yahoo.com>- wwww.tokyofixer.com - good luck -

Mar 11, 2012
porkchampnc in Japan

Looking for a Tokyo food guide

Of course I am - and with Shinji - he is making your trip infintiely more interestingly and compelling - it's not like tipping someone in a sushi bar - moreover Shinji is the best at what he does and he deserves to be recognized for

Jul 17, 2011
porkchampnc in Japan

Top Japanese restaurants in Tokyo

Hire Shinji Nohara - he is the best to get you into the kinds of palces you desire in Tokyo and Kyoto

Jul 16, 2011
porkchampnc in Japan

Looking for a Tokyo food guide

I just used Shinji as few months ago - I am really gald you are considering using him because food tours have been slowed becasue of the earthquake - I agree with Margieco - his charge is 50K but you are also expected to pay for all the meals including his plus a tip- and don't limit yourself just to restaurants - have him take you to some markets etc- he took me to a very cool store that specialized in charcoal for hibatchis! good luck!

Jul 16, 2011
porkchampnc in Japan

Cleaning residential stove hoods

I have a Five Star range hood and want to get it thoroughlu cleaned - does anyone know any business in PDX that does such cleaning - I called several commerical hood cleaning services but they don't do this work. Thanks

Mar 24, 2011
porkchampnc in Metro Portland

Looking for a Tokyo food guide

Thank you Silverjay for this informative reply.

Oct 26, 2010
porkchampnc in Japan

Looking for a Tokyo food guide

Not a very productive reply Yabai - so let me get this straight - are you saying all the great places have are only on websites - really? Believe it or I have been to a # of places in tokyo and kyoto that are off the foodie radar that are terrific - I was just looking for a local who might have more first hand knowledge about them -

Oct 21, 2010
porkchampnc in Japan

Looking for a Tokyo food guide

What I mean is I don't want to go to Michelin restaurants or go to those that regualrly come up on the chow hound site as place to go in Tokyo. I am also interested in going to markets aside from tskiji.
thanks

Oct 18, 2010
porkchampnc in Japan

Looking for a Tokyo food guide

I am going to Tokyo in early December and want to hire a food tour guide (if such a thing exists) to take me to restaurants and markets that are off the beaten path - - I am thoroughly familiar with Japanese food and want to avoid the foodie tourist spots that I can find on the web - anyone have any ideas ?

Thanks so much

Paul

Oct 18, 2010
porkchampnc in Japan

Who Trains Waiters? [Moved from the Boston board]

I think this post is one of the most incisive and erudite of any that i have recentluy read here - not just a foodie but a foodie with a brain - most wait staff at fancy pants places act as if it is a privilege to let you plunk down 125 per head to pay to eat. Weird as it is the more you pay the more they control you - if you pay the bucks you should be able to have a bit more control over the dining experience except the opposite tends to be true - staff at roadside diners I(whether in nebraska or nyc) I find to be infinitely more solicitous and kind then at thos e joints charging a buck a head. where you really get this 'youa re privilged to let me serve you attitude' is from the average sommelier who as a class, let's face it, tend to speak in tongues - this is not to say that some high end places don't have great respectful staff - like the folks at the dearly departed chanterelle in nyc.

Dec 24, 2009
porkchampnc in Not About Food

Best Omakase in City?

I think you will be hard pressed to find it for under a 100 in manhattan but a palce that can get you close and is a sleeper of a great joint is Inase on 2nd around 84 on east side of street

Oct 07, 2009
porkchampnc in Manhattan

Momofuku Ko - where does it go from here?

I was lucky enough to snag a res at Ko yesterday because someone had cancelled - I appreciate the advice from fellow chowheads to check for cancellations. After reading all the laudatory reviews it was heartening not to be disappointed - the smoked egg with american caviar on the bed of onion done souvide style with a mere dash of sweet potato vinegar was sublime - the smokiness of the oozing egg flowing into the salty black fish eggs were the perfect foils. I think the crackling served as a starter was fine but I think the rose colored glasses need to be taken off on that one - it was just ok; as for the sashimi course no fluke but several slices of aji (spanish mackeral) which is in season now , appropriately doused with some kind of meyer lemon reduction and ginger pickled shallots -- a great substitute for gari. The biscuit glazed with mirin and bacon fat was fine - slightly unctous but not so much so -- a real stand out however were matsutake mushroom cream raviolis and a companion broth of matsutake tea - I knew they were really fresh because their faint cinamon scent arrived before they did ---these great shrooms are in season now in Oregon and for those of you lucky enough to try them -run don't walk - the tea made from simmering them ws very tradional japanese style - something japanese mushroom gatherers make for themselves when they are out picking and what you will find in haute joints in Kyoto. The ravioli were very good but the fresh slivers on top were something I would reconsider serving - these shrooms really want a little heat to bring out their flavor ---while on the topic of ravioli one of the first courses had daikon skin ravioli, some filled with braised short ribs and the other some kind of onion confit - the skins were a true artisitic achievement - obviously the daikin was sliced paper thin and then brined to make it supple and then expertly filled - the only problem was that the shortrib was way too salty and that salt didn't do well with the dashi broth that was poured over them; the venison was juicy but the stand out star on the plate was the celery root cream - not a pureee as I have read in some postings - the chef said that it was included as a foil for the very lean vension - brilliant idea - and while he didnt give the recipe it seems clear that it was probably made by steeping celery root in cream and simmering ever so slowly then straining out the celery root - i think they may have even used something like a coffee filter to do this and then the cream is obnviously chilled and whipped and thickened - hats off to whoever made that one up and btw the cream was made even tastier by the shaved brussels sprouts sauteed in butter (in retrospect the venison to me was the side - theother two ingredients the stars of the plate) - just as a footnote to this screed - I was really surprised at the lareg amount of butter and salt used in the meal - it seemed every few minutes one of the chefs was dipping into the cannister and taking out a thick scoop of butter and throwing it in some pot or pan - not very japanese or korean and defintiely not chinese - but then again butter and salt are the key to most western diners' hearts -- the shaved fois gras over litchee and a riesling gele was very interesting but not as terrific as I had hoped. As an aside I had a slightly negative co-dining experience - while I expected hush tones given the reviews and the minimalist decor - it was loud - really loud and not made any better by the boys down at the other end of the bar who were boasting among themselves how many times they had been to Masa and Per Se and then there was the diner down the road from me who asked the chef as he was microplaning the frozen liver - is that a truffle --- which proved to me that not just foodies come to Ko but anyone with money - which is good becasue the place would never survive if it just catered to chowheads) - All in all a very good experience - but when I look really closely at the meal, while it was very good it was not over the top great at every level - there is a bit of the emperor's new clothes going on here and while that is normal for any restaurant that presents a real alternative to mainstream high end dining, i think the folks at Ko could do more - they are relying on a core of the same dishes that they had on the menu when they first opened, e.g., fois gras, egg etc, can't wait to see what the future will hold for them - one great thing is that they are inspiring other chefs to think more expansively - now they should do so as well.

Oct 07, 2009
porkchampnc in Manhattan

Momofuku Ko - reservation road detour

I am a born and bred nyer but now am an out of towner - but i will give it a try tonight --- the vagaries of life sometime can even cause a sophisticated and much hallowed res system to breakdown once in awhile - maybe thew stars will line up - call me crazy -- but do you know how many sittings or is it just 1
thanks !

Oct 06, 2009
porkchampnc in Manhattan

Momofuku Ko - reservation road detour

Have any of you hounds had any luck or heard of anyone just showing up at Momofuku Ko without a res and snagging a seat?
Thanks
porkchampnc

Oct 06, 2009
porkchampnc in Manhattan

Where can I buy duck prosciutto in LA

I would like to buy some duck breast prosciutto - anyone know of a store that sells it in LA?
PM

Sep 19, 2009
porkchampnc in Los Angeles Area

Where to buy whole pork shoulders on West side in LA

Sorry for not being clear -- guess I am using southern terminology - but whole means the the whole bone in shoulder using weighing about 7-9 pounds with bone and is cut off right at or near shank - and thansk for all the great advice

Aug 17, 2009
porkchampnc in Los Angeles Area

SGV Chinese Seafood for beginners, experts please advise

Changs Garden is not stricly seafood but hands down serves some of the best shanghai- style seafood in the city -

Aug 17, 2009
porkchampnc in Los Angeles Area

Where to buy whole pork shoulders on West side in LA

I need to buy 3 or 4 whole pork shoulders for a westside bbcue? Any suggestions where I should go?

Aug 17, 2009
porkchampnc in Los Angeles Area

Barbecues

Where is the best place or rent a barbecue smoker in LA ?

Aug 16, 2009
porkchampnc in Los Angeles Area