o

odub's Profile

Title Last Reply

South Pasadena for lunch

As someone who lives in SP,let me be the first to say: I wouldn't recommend much that's actually *in* town unless you feel like overpaying 20-30% for just "ok" food.

That said, as the father of an 8 year old (also in AYSO, as it were), if you really want some place in town, Gus's BBQ has a good kids menu and the food there is decent (beats Canoe House across the street). Senor Fish is fine for Mexican (but nothing to write home about).

Luggage Room (though not in SP) is a good call. Fiore is fine but it's more exciting for parents than kids.

Nov 28, 2013
odub in Los Angeles Area
1

Weirdest Ice Cream I've ever had...

This is from Scoops on York, tonight: http://instagram.com/p/c0PcN0kzWu/

Aug 09, 2013
odub in Los Angeles Area

The new, other Shen Yang (Monterey Park)

Only on CH would a food writer feel it necessary to disclaim as such. :)

May 30, 2013
odub in Los Angeles Area

Jonathan Gold's Top 101 Restaurants in Los Angeles

That's how hounds do!

May 30, 2013
odub in Los Angeles Area

Jonathan Gold's Top 101 Restaurants in Los Angeles

Not to get off topic but the LA Times isn't in a dreadful financial state because of the paper itself. It's because the folks who own the paper (Tribune) are bankrupt and have been relying on the LAT for revenue. The newspaper is actually highly profitable, it always has been. But if you're owners are bleeding it dry as a cash cow, it certainly makes it seem like its in a dreadful state.

If/when the newspaper gets sold (ideally not to the Koch brothers, but who knows?), the odds that it will return to profitability with proper management are quite high.

May 30, 2013
odub in Los Angeles Area

Jonathan Gold's Top 101 Restaurants in Los Angeles

I think getting caught up in the rankings is ultimately a fool's errand. "Why this over that?" is just one of those endlessly subjective arguments with no possible resolution.

I think Kogi is fine at #5. I don't think it's a "desperate stab at 'street cred." At this point, Kogi's no longer a "trend piece". It's just part of the L.A. food scene. Besides, they serve a great dish and more importantly, what Kogi does is uniquely Angelino, which is part of the list's purpose. Whether it's #5 or #55 is besides the point.

May 30, 2013
odub in Los Angeles Area

Best Khao Soi in SoCal?

I've tried khao soi at 4 different places:
Spicy BBQ
Pailin
Top Thai (in the Valley, run by the Spicy BBQ family)
Renu Nakorn

I can't recommend the last but I found the quality of khao soi to be fairly similar b/t the first three. I don't know if one really stands out, heads above, the other two. I do like Spicy BBQ but I've found them to be inconsistent with the dish. Sometimes it's on, other times, not so much.

May 29, 2013
odub in Los Angeles Area

The new, other Shen Yang (Monterey Park)

Tony: what's the other chicken bone dish? I didn't see it on the menu.

And what's the Magic Toilet Cafe? I am now intrigued.

May 29, 2013
odub in Los Angeles Area

The new, other Shen Yang (Monterey Park)

I rolled out to the new Shen Yang on Garvey, just east of Atlantic, with two friends (and one thoroughly bored daughter) after reading TonyC's mention on L.A. Eater. I always liked the Shen Yang on San Gabriel Blvd. (cumin chicken bones!) and given that this one is closer, it was worth peeping.

Before we proceed any further, I need some confirmation on WTF this dish is: http://goo.gl/rZ5Px

It says "race dog meat" and I was told by one friend that it's referring to greyhound meat, at least that's the literal translation. Now...I know things get lost in translation on these menus all the time but is this place actually advertising that they serve greyhound meat?!?!?!

Suffice to say...we didn't order it.

Did get the cumin chicken bone which was decent...less greasy, slightly more meaty than the ones at SY SG though also crazy salty.

The Korean-style cold noodles were on-point. I haven't had any in about two years so I don't feel like I'm capable of rendering a relative opinion about whether it's better or worse than any other place but it tasted good.

We got the braised pork ribs but those were no big deal. Decent but not memorable.

The la-pan-mien was great; just the right amount of sour. Could have used a little more noodles in the dish but all said, really good stuff.

Dry green beans with a ton of crumbled pork. This was fine. Not memorable.

A plate of lamb skewers. This was good but it's lamb skewers: hard to mess up.

I'd definitely go back again, tons on the menu left to try. But yeah, "race dog meat." Uhhhhhh.

May 29, 2013
odub in Los Angeles Area
1

Jonathan Gold's Top 101 Restaurants in Los Angeles

What ilnus just said. This part of the thread is pretty hilarious.

May 27, 2013
odub in Los Angeles Area

Jonathan Gold's Top 101 Restaurants in Los Angeles

To be fair, LA Weekly has since gone HEAVY into Top 10 and ranking systems as well. Publications always point to customer demand for ranking systems so blame your fellow neighbors.

May 26, 2013
odub in Los Angeles Area

Jonathan Gold's Top 101 Restaurants in Los Angeles

First of all, thanks for all that work.

Fascinating...so we're talking about a 30% difference in two years which...

Doesn't sound that unreasonable/unusual, especially with turnover.

The only four on the 99 list that I'm very surprised to see get left off the 101 are: Euro Pane, Lazy Ox, Pollos a la Brasa and Tacos Baja Ensenada.

Likewise, I'm surprised to see these make it to the 101 list yet not be on the 99 list:

Urasawa
Kogi
AOC

May 24, 2013
odub in Los Angeles Area

Jonathan Gold's Top 101 Restaurants in Los Angeles

I'm curious to see how this compares with his 99 Essential from last year's LA Weekly and if there's been any shift, if at all.

I'm also surprised this was a RANKED list though I suspect that has more to do (perhaps) with the LA Times's insistence. 99 Essentials was always alphabetical and therefore, didn't spur the whole "how could you rank this over that?!" debates" that get hella tiring.

May 24, 2013
odub in Los Angeles Area

Best Japanese in San Gabriel Valley?

TonyC: Ha, all I saw was "truffle tater tots" and that was enough of a red flag. I find all these "Asian fusion" spots out in the SGV to be interesting but haven't eaten at enough of them (not that I'd want to) to figure out who their core demo is. I don't think it's my parents' generation...I'm not even sure it's MY generation (I'm 40) though I suspect it's more aimed at 2nd gens like myself.

And my wife actually has cousins and aunts/uncles in MPK who've been there for decades. But the Japanese food out here that caters to them is like...Yama. Definitely not some Sawtelle-level grub which is what we like.

May 20, 2013
odub in Los Angeles Area

Best Japanese in San Gabriel Valley?

Let me +3 on SSG. I can't believe I hadn't noticed they had opened their MP outpost until this past week but my wife (JA) and I had long complained that when we moved from the Westside to SGV, we gained in Chinese but lost in Japanese and then we went to SSG in MP and suddenly felt a lot better.

When we lived Westside, SSG's ramen and yakitori spots in Gardena were a frequent destination so to have an expanded izakaya-style SSG out here, literally less than 5 miles from where we live, is awesome.

We had a great meal there this past Tuesday, including with their premium uni, grilled squid, the special chicken wing, as well as their normal offerings, like the bacon-wrapped shiso leaf, which is like crack on a stick.

May 20, 2013
odub in Los Angeles Area

10 Best Eats In Monterey Park

The news room depictions in that season were universally hated by every working journalist I know (myself included). There are ways to dramatize the tensions happening in many newspapers today but that was just insanely over-the-top, stocked with caricatures rather than characters and clearly seemed like Simon was on the vendetta trail. I have several friends at the LA Times - a clusterf--- of a newspaper right now - but their internal problems are a lot more mundane and hardly the stuff that "The Wire" focused on. But seriously, please don't use that sorry excuse for a plotline as any kind of depiction of what a contemporary news room looks like!

As for the LA Weekly, I sympathize with the author. I know enough about the internals there to understand the kinds of compromises that most of the writers there have to undergo, both in terms of pay and editorial pressures.

May 20, 2013
odub in Los Angeles Area

Coffee - real coffee - in the SGV.

Also, have you tried Fresh Roast? http://www.yelp.com/biz/fresh-roast-s...

And just to point out, there is an Intelligentsia in Pasadena, albeit up by Old Town (parking issues) but technically speaking, that's still SGV.

May 19, 2013
odub in Los Angeles Area

Coffee - real coffee - in the SGV.

FYI: You're talking about the "Atlantic Times Square" development in case people need another reference.

May 19, 2013
odub in Los Angeles Area

Estimated timing to slow roast a 4lb pork butt?

I'm about the try out David Chang's bo ssam recipe, which suggests a 300 degree, 6 hour roast for a 8-10 lb, bone-in pork butt.

My bone-in pork butt is half that (4 lbs) and I'm wondering how that difference in mass would impact cooking time? I know what kind of internal temp. I should be aiming for but my goal here is to have it done within at least a one hour window or better.

Any educated guesses?

(For example, I've seen the formula as 2 hrs per lb at 225 degrees or 1.5 hrs per lb at 275. That same formula would, mathematically, hold for Chang's ration, which is 1.3 hrs per lb at 300.)

Nov 25, 2012
odub in Home Cooking

Houston, we have a problem: indirect grilling a turkey if gas grill is small

Looks like I found the right forum.

I've been doing a brick chicken recipe for a while now, always with excellent results. This year, I was thinking of trying to the same approach with TG turkey though I can't find a "brick turkey" recipe and perhaps that's meant to tell me something.

Anyways, what I'm working with is a 3-burner Weber Spirit (the burners go front to back, not horizontally along the grill). We haven't bought our turkey yet but it will be on the smaller side since we're only feeding about 4 adults and 2 kids. (Frankly, I just wanted to grill a chicken but my daughter insisted on turkey. "It's tradition.")

So...questions:

1) I was going to spatchcock this, brick chicken style. I take it the "brick" part won't work?

2) I normally don't use a drip pan with a spatchcock chicken; should I use one with a turkey to prevent flares?

3) How would I set this up for indirect grilling? Normally, with a smaller chicken, I turn on the front and back burners and leave the middle off but the turkey will be too big for that to work.

Your advice most welcome! Thanks.

Nov 16, 2012
odub in Home Cooking

Shanghai No. 1 Seafood Village

I find it interesting that many of the Shanghainese restaurants don't even attempt it. I could be wrong, but I never saw these on the menu at places that are ostensibly Shanghainese like Mei Long Village and Giang Nan. Kang Kang was the first place I saw that carried them and then gradually, I saw more places attempt them...but usually poorly.

Sep 29, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

I think I got burned out on Northern cuisine this past year and I'm rebounding by going Southern so Green Island is right up my lane right now.

Sep 28, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

Tony: SN1 > Kang Kang. I'd put KK at around a 6 and SN1 around a 9.

Kang Kang has the flavor down better than many but two problems: filling is too sweet and the skin is a tad too thick. But it's not a bad plate. Just not great.

Sep 28, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

That's the thing: every time I see a plate of SJB, I think - Pavlovian-like -"mmmm, that looks good."

Then I order it and try it and think, "man, I got suckered."

(JTYH, I'm looking at you)

All I'm saying is that - for me - even at their very best, SJB isn't a dish scratches at the corners of my consciousness, constantly reminding me that it's out thre. It's a dish I order when I'm somewhere that happens to have it and I hope they do a decent job with it.

Sep 27, 2012
odub in Los Angeles Area

Los Angeles Gluten Free Restaurants

The La Grande Orange Cafe that's mentioned is in Pasadena, next to the Del Mar Metro station. It was very much still open.

It's pizza outfit, next door, is called The Luggage Room, and while not a GF environment (it is a pizzeria after all) does have a *decent* GF pizza crust that my wife and I order since she's gluten sensitive.

I'm guessing it's a rice flour-based crust based on texture and while it's definitely not as good as their conventional wheat flour crust, I thought the GF crust there was pretty solid and I didn't feel cheated by having to order it.

Oh, and the kale salad at Luggage Room is really good, FYI.

Sep 27, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

I hear you. Like I said, my first experience there was just "ok" but I only live 10-15 minutes away so going back again didn't seem onerous and I was pleasantly surprised at how much better I liked it the second time.

My equivalent (I'm guessing) to your situation would be me driving to Santa Monica and having a crappy meal somewhere there. I'd be HIGHLY unlikely to want to roll back there and give it another shot.

You ever try Green Island in Temple City? My parents and relatives have been hitting that spot up on the regular of late and though I've only been there once, I dug it. Fairly extensive menu, the price point is decent.

Sep 27, 2012
odub in Los Angeles Area

Emperor Noodles Finally Opens

So me and my dad rolled through today for lunch. We ordered:

*SJB (natch)
*Pork kidney noodle soup
*Shanghai fried rice cake

The SJB was well-cooked - it looked "right" and the skin, I thought, was quite good in terms of being strong enough to hold the dumpling together but not a pain to bite through (see Kang Kang's version of this dish to see what i mean). The problem was that the meat inside was kind of bland. I know there's a tendency for SJB's to be sugared up so I'm glad they didn't go overboard there but man, it needed some more savory seasoning or something. Just was kind of 'meh' in my mouth, you know?

Pork kidney noodle soup was actually pretty good. I'm not a big fan of pork kidney but my dad likes it so I just let him order whatever he wanted. The broth was nicely balanced on the salt/spicy tip and the noodles looked and felt freshly made and were cooked right. I'd be curious to try a different noodle soup on their menu (they have quite a lot) and see how much better the bowl would be with meat I actually liked.

The fried rice cake = generic. Honestly, the only reason we ordered it is because I'm trying to avoid wheat but rice is fine so this was a stop-gap measure of sorts. That said, I wouldn't order it again.

Business for lunch on a Thursday was pretty chill. Maybe 4 tables full, including ours?

Sep 27, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

The SJB there is pretty good, it is better than any other restaurant serving the dish in L.A. that i know of...but having just gone to Emperor Noodle today w/ my dad and having ordered the SJB, I think I'm realizing: it's just not that awesome a dish even in its best form.

I think I originally liked SJB because it was novel. I was in Shanghai, Yang's was literally around the corner from where my folks lived, and I had never had it before. It was great in that "oh my god, I've never had this before and I like it!" way. But while I'm always kind of excited to find a place in L.A. that tries to serve it up, I realize that even when well-executed, it's just not as satisfying as other great dumplings.

I think the size has a lot to do with it. The beauty with XLB is that perfect bite-size. A proper SJB is just too big to finish in a bite; you try and you'll likely scald your mouth or choke on the damn thing. And therefore, eating one always involves this careful negotiation of making sure the juices don't run out, but still getting the proper skin/meat ratio in each bite, and then trying to dip it in some vinegar while not letting things fall out, blah blah blah.

It's a lot of work for insufficient reward. Emperor Noodle totally brought that home insofar as they make a good, solid SJB (not as tasty as Shanghai No. 1) but well-executed nonetheless. And as my dad and I were noshing on them, I kept thinking, "man, we should have ordered the XLB instead. This is a pain."

Now, this said though...if I'm at Shanghai No. 1 again, I'm definitely ordering it. Because I like it enough and I know they do it up well. However, I'm never going to be sitting at home thinking, "damn, I wish I had a plate of SJB right now."

Sep 27, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

MarkC: Here was the run down from my last meal there, in case you wanted other dish recommendations. Like I wrote elsewhere, if you disliked the meal so much, you may not want to give it a second shot. C'est la vie.

http://chowhound.chow.com/topics/8252...

Sep 27, 2012
odub in Los Angeles Area

Shanghai No. 1 Seafood Village

"The decor reminds me of enough places I've eaten in China that it doesn't bother me."

Right. It's kind of modest compared to some of the places I've been to in Shanghai. But that's why I like Shanghai No. 1: it's gaudy in an "authentic" way ;)

Sep 27, 2012
odub in Los Angeles Area