barryc's Profile

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New to Pacific Plaza Food Court in RH: O'Heavy Noodles, May 35 Food

i can see how it can get confusing very quickly.

the abbrevations i use the most (but not necessarily representative of the board, but probably used by many when it comes to food in the SGV)

CH - chowhound

SGV is course san gabriel valley, pretty used in conjunction with chinese food.

the only commonly abbreviated cities seem to be san gabriel (SG) monterey park (MP, MPK) and in this thread rowland heights (RH)

HK - hong kong

i often abbreviate restaurant names when i reply to something higher up in the same thread.

other commonly abbreviated terms include:

XLB = pin yin (romanization) of xiao long bao (mandarin dialect of chinese) lit. a bun, but semantically, a dumpling filled with soup. shanghai in origin.

places you go for XLB include

DTF - din tai fung
DSW - dean sin world (not so much anymore)
J&J - which is technically not an abbreviation since they identify themselves that way, but they're also known as jin jian

SJB - shen jian bao, also shanghai in origin, refers to a bun that is both fried and and steamed

JTYH - the nickname of a restaurant originally known as dow shaw or heavy noodling that opened some 25 years ago. jonathan gold did a write up of the place in 1991

http://articles.latimes.com/1991-07-0...

they closed up shop and reopened as heavy noodling II in a plaza known as JTYH in rosemead. people insist on referring to the restaurant as JYTH even though the ownership papers and the name above the door say heavy noodling II.

BMMT - BM in general refer to banh mi, in this case banh mi my tho, a place at the corner of valley & 3rd.

BMCC - banh mi che cali - a chain whose primary appeal is price point.

BPH - beijing pie house

when it comes to vietnamese, the only abbreviation i've noticed was BBH for bun bo hue - a noodle soup indigenous to the city if hue in central vietnam.

GD - golden deli

i'm sure there's more, but i'm hungry.

about 14 hours ago
barryc in Los Angeles Area
1

New to Pacific Plaza Food Court in RH: O'Heavy Noodles, May 35 Food

as for liang's, was back there last friday. the most interesting thing we had was something that appeared to be beef poached in spicy oil. two other tables had the same thing, except their version was fish.

about 18 hours ago
barryc in Los Angeles Area

New to Pacific Plaza Food Court in RH: O'Heavy Noodles, May 35 Food

i tried CT last month. tried two of the variants, the wide and the triangle, which were nowhere near the level of HNII, liang's or kam hong IMO.

about 18 hours ago
barryc in Los Angeles Area

Looking for some good restaurant mushroom dishes

just about any cantonese style chinese restaurant will probably make shiitake mushrooms sauteed in chicken fat with oyster sauce even if it's not on the menu. get a bowl of white rice and call it a day.

then there's shiro's mushroom ravioli.

any place that does yakitori probably also offers a mushroom variant.

any chinese vegetarian place probably uses mushroom as the substitute for general tso's chicken.

also, i'm not a fan of the place, but green zone does a mushroom salad.

about 23 hours ago
barryc in Los Angeles Area

Has anyone tried Battambang (Cambodian) in San Gabriel?

but having done a little research on khmer cuisine since then, i'd look for certain khmer dishes like the fish amok, or the noodles (basically a noodle salad, but topped with curry) or maybe their version of BBQ pork over rice.

1 day ago
barryc in Los Angeles Area

Best Cambodian restaurant(s) in Long Beach

they serve fried pig intestine at golden leaf eatery with an orange colored dipping sauce.

1 day ago
barryc in Los Angeles Area

China's Best Is In Alhambra

tacky come from a utilitarian world view that some ethnic chinese seem to embrace. my dad still does; he's got vegetables growing up the side of his driveway in ohio and he hangs discarded CD's on framing salvaged from trash to discourage birds. i hurt his feelings when i told him 'haw non hi' in toisan - "hao nan kan" in mandarin the last time i visited him. it is what it is. some of us won't care if the food is good. and some of us won't bother trying it, i suppose. again, it is what it is.

Jul 25, 2015
barryc in Los Angeles Area

China's Best Is In Alhambra

would that imply that china's worst is on the west side? of course this place is pretty much the west-most possible and still be SGV.

Jul 25, 2015
barryc in Los Angeles Area

A humble primer on Mei Long Village

second floor focus plaza at valley & del mar

Jul 25, 2015
barryc in Los Angeles Area

A humble primer on Mei Long Village

replaced dalian small stone at 7637 garvey right next to the el pollo loco - the only other way to identify it is to find the menu taped inside the window. i reviewed it here:

http://chowhound.chow.com/topics/8832...

they were the original owners of wang jia on san gabriel blvd before they moved back to china.

Jul 23, 2015
barryc in Los Angeles Area

Saturday Lunch

it's really white of you to say so? (wish they had a font to convey the frame of mind that goes with the question)

Jul 23, 2015
barryc in Los Angeles Area

Mori...not the same for everyone

in my experience, observing the cultural nuances and/or developing a relationship with an itamae over time really does make a difference when it comes to really good sushi. frankly, i think it's better to order a la carte when first visiting a new place to allow the chef to discern the level of one's palate. the right kind of knowledgeable comments/questions that are not designed to show how much you know as much show that you know enough to know how and why the itamae is good is more likely to prompt an itamae to show you his A game. (and the best chefs do reserve their A game for their A customers). if you make the right kind of impression, you might be able to ask for suggestions after a few orders and he'll have a better idea of what to suggest/select. of course, YMMV depending on how much credence you place on this perspective. but FWIW i've had the hostess as sushi sushi tell me she'd never seen shigei joke with a first time visitor ever before, and when i've visited other places with friends who are regulars there, my friends have noticed that after a few orders, i often got better cuts of fish than my friends when we ordered the same thing.

Jul 23, 2015
barryc in Los Angeles Area
1

A humble primer on Mei Long Village

if you like shanghai-ese cuisine, i suggest considering:
- old shanghai kitchen
- shanghai dumpling house
- shanghai restaurant

the last two are within walking distance of prospect plaza where MLV & J&J are located. the first is a semi-new place in that the place is new, but the owners used to run another well regarded shanghai-ese place before they went back to shanghai for a while. SDH doesn't have the same breadth of menu, but what they do make is very good and the XLB blow away almost every other XLB in the SGV in terms of soupiness, thinness of skin vs. no leakage. the 3rd place, the chicken with chestnuts is one of my favorite dishes and the pork belly with tofu knots in brown sauce is also very very good.

Jul 23, 2015
barryc in Los Angeles Area

Bread at Banh Mi My Tho changed?

has anyone else tried their pulled pork version?

i had one today; and by the time i got home between the residual heat from the meat and the juice from the pork the bun had been steamed a bit and the texture of the overall sandwich drastically changed to something i'd describe as a cross between the pulled pork sandwich at oinkster's and a french dip from philippe's except with the pickled veggies (a bit fewer than i've come to expect) adding a bit of tartness and acidity to balance the fattiness that i really enjoyed even though i had to wipe a huge greasy stain off my desk where it had soaked through the paper. something less than BMMT's bread would have disintegrated under that assault, but it held together. i'd hesitate to call it a banh mi, but i'll probably get it again the next time i'm there.

also, they added something different to the BBQ pork banh mi, it was somewhat sweet and reminiscently citrus-y but i couldn't identify what it was. it was an interesting surprise but it worked.

Jul 23, 2015
barryc in Los Angeles Area

Birthday Bao?

like i said, i won't say what that picture made me think of.

Jul 22, 2015
barryc in Los Angeles Area

Birthday Bao?

uh... yeah. those, too.

Jul 22, 2015
barryc in Los Angeles Area

Birthday Bao?

i won't say what that picture made me think of.

Jul 21, 2015
barryc in Los Angeles Area

Has anyone tried Battambang (Cambodian) in San Gabriel?

i guess it's rather pointless to mention that i went there once with someone whose parents were from cambodia about 15 months ago. the only thing i remember were the TV's on the wall and the fact that they had a dance floor and had ballroom dancing there on certain nights, which i never bothered to check out.

Jul 21, 2015
barryc in Los Angeles Area

PSA and FYI: JTYH has apparently lost a chef/cook

and Jim T just mentioned the opening of what i'd call HN3 where dow shaw was HN1, JTYH was HN2, though they apparently went irish and call themselves o'heavy noodle in rowland heights.

http://chowhound.chow.com/topics/1019771

Jul 21, 2015
barryc in Los Angeles Area
1

Where can I find authentic chinese chopping blocks in the LA/ Orange county area?

i've picked little things there, a cleaver, dishes, etc. the MP location is near liang's restaurant and whenever i check out a chinese restaurant i like to wander the neighborhood to see what else i might have missed.

i didn't understand that you wanted a round soft wood board. you know, it might be cheaper to find a traditional cabinet maker or somesuch and commission a cutting board.

Jul 20, 2015
barryc in Los Angeles Area

Where can I find authentic chinese chopping blocks in the LA/ Orange county area?

i would suggest a restaurant supply store that handles asian restaurant supplies. i know of one that has a website & two locations: monterey park & industry. more significantly, their website shows a maple board 20" x 15" x 3"

http://www.actionsales.com/view-item....

which includes a 800 number.

Jul 20, 2015
barryc in Los Angeles Area

looking for fresh sardines

more precisely, any other *oily* fish, in which case apparent spoilage is tied to the oil becoming rancid due to oxygenation.

FWIW, spoilage due to bacterial action is inhabited by freezing, but oxygenation of oil is not. and of course you also have the impact of enzyme reactions, some good (such as what happens in rigor mortis), some not so good.

Jul 18, 2015
barryc in Los Angeles Area

Grand Central Market - hours warning

or ungry

Jul 17, 2015
barryc in Los Angeles Area

Beautiful and Spacious Chinese Buffet Opens Up--Near MacArthur Park

cheaper than eating at most places in k-town, that's for sure.

Jul 15, 2015
barryc in Los Angeles Area

New to Rosemead: Dalian Small Stone Restaurant

you're probably right, but a search on the name does bring up the thread. but if someone else asks about it (eventually) by starting a new thread, i can cut & paste my post or summarize it if i'm so inclined.

i despair that the typical american aesthetic seems to be: the closer to over the top, the better.

Jul 15, 2015
barryc in Los Angeles Area

New York Times Chinese Food Video

it's op-ed piece. no facts are required to have an opinion, especially at the new york times. move on.

Jul 15, 2015
barryc in Los Angeles Area

Restaurants with tarragon dishes

FWIW, there's an armenian carbonated beverage that's tarragon flavored. rollyer or something like that.

IIRC ferran adria when he was still running el bulli had a stage that included a sprig of tarragon that you sniffed before eating a prawn. tarragon would have otherwise overpowered the prawn.

Jul 14, 2015
barryc in Los Angeles Area

The Posse Eats at Chuan's – Belated Report

tonyc gushed about chuan's on his sinosoul blog last year in october. it's his last post on that site, actually.

Jul 13, 2015
barryc in Los Angeles Area

Sorry, but another inquiry about Korean BBQ

personally, the eater list is.... just another list. you may be in their target demographic or not.

what do you want out of the experience? if you can clarify that, you can probably figure out the answer for yourself. for example beef, or pork? hands on DIY, pseudo DIY with a hovering waitress, or grilled in back?

for example, ham ji park's (pork) ribs are some of the best in K-town but they are cooked in the kitchen and brought out to your table. but they also make the best gamjatang (pork neck bone soup) in K-town as well. i personally find it very satisfying. but if you want the experience of cooking the meat at the table, ham ji park is out. same thing for baek ha chong, tied with ham ji park (or a close second) for pork ribs, but they're cooked in back and brought out on a platter. but they also do serious bo ssam.

eaters adventurous or non?

if you want something more unique, go for the duck at sun ha jang. the fried rice they make afterwards with all that duck fat might be the best part of the meal.

offal or not? most AYCE offers offal as a choice depending on the pricing.

soot bull jeep is a solid old school choice. real charcoal. but not AYCE. just don't wear clothes you don't mind smelling like KBBQ for a while, if not permanently. and it's NOT cheap.

if parks (which is more about beef than pork, BTW) is too expensive kogiking is also run by the same folks and they do a very affordable AYCE. i think it's still $18. $27 for the premium. the staff is fairly helpful.

i don't know too much about the other places on the list, but personally i wouldn't limit my choices to those.

Jul 13, 2015
barryc in Los Angeles Area
1

Clarissa Wei's Revelatory Article On El Monte Dim Sum Factory

for the stuff that's pre-assembled and then cooked, mainly you need a certain amount of digital dexterity, but with some things you still need a certain amount of experience beyond minimum training when it comes to making certain things by feel/look rather than by measurement, especially when it comes to dishes that involve mixing dough in some way. they get around that with XLB by putting them in those little tins, but i've seen lower quality ha gow shred because the dough composition was off.

Jul 13, 2015
barryc in Los Angeles Area