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Sgee's Profile

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Connie and Ted's - pleasantly surprised

Decided on a whim to have lunch this past weekend. Wasn't expecting much however came away pleasantly surprised.

Excellent list of oysters, about 10+ varieties offered from the east and west coast and a few from NZ. Good quality and well shucked.

Steamers were excellent! Best I've ever had. Negligible grit, mid sized plump, fresh; and cooked in a delicious spicy broth.

My wife had a simple grilled halibut, fresh, well seasoned with a pleasant smokiness. Simple and delicious.

The seasonal peach pie was also a hit, homey and well executed. Peach filling was heavy on fruit and not overwhelmed by the usual excessively starchy filling.

Another surprise was the service. Our cups were refilled regularly and table cleaned after each course by the pleasant staff.

Nice to see Chiramusti in the kitchen that afternoon keeping an eye on things. They seem to have worked out the service issues plaguing them early on.

Minor quibbles, you'll be hard pressed to spend less than $50/person. My pet peeve - FOH not thanking and saying goodbye to departing guests. $8 for valet.

Otherwise solid addition with an evident Providence pedigree.

2 days ago
Sgee in Los Angeles Area
1

Overnight at LAX - outbound and inbound

The immediate area around the airport is quite dismal, replete with your usual mid-tier hotels chains.

Perhaps consider staying in Santa Monica, easy to get around and explore by foot around the 3rd street promenade.

Alternatively stay at Miyako Hybrid hotel in Torrance and explore the nearby Japanese food options.

2 days ago
Sgee in Los Angeles Area

Going to make Porchetta. Want to get my pork belly and loin this weekend. Any good spots on the Westside you can recommend?

Martha Stewart had a very promising segment on PBS recently. I think this is the same video
http://www.marthastewart.com/1056999/...

Good luck and let us know how it turns out.

Sep 11, 2014
Sgee in Los Angeles Area

Chung King, San Gabriel... where'd it go??

Yeah like me..

Super intense MSG burn, jeez they must be dumping ladles of it into each dish and I didn't even order anything soupy.

Sep 09, 2014
Sgee in Los Angeles Area

Chung King, San Gabriel... where'd it go??

Grrrr did not realize and just picked up some food. Thought it was suspiciously empty. They haven't changed the sign though, still says Chung King.

Sep 08, 2014
Sgee in Los Angeles Area

mooncakes 2014

Wow crazy selections!!

Feel like I'm in the dark ages moon cake wise stateside. Only salvation here is ol school wing wah imports but for a painful $40ish a box :(

Sep 04, 2014
Sgee in Los Angeles Area

mooncakes 2014

klyeoh

That's a fun looking mooncake. Did you try it and what did you think of it - tastewise?

Sep 02, 2014
Sgee in Los Angeles Area

mooncakes 2014

Picked up some low sugar Wing Wah - not bad still decent. Skin was less baked than normal.

Going to hit up SG superstore for some D24 durian cakes.

Nice article about a moon cake competition in Malaysia. http://www.thestar.com.my/News/Commun...

Sep 01, 2014
Sgee in Los Angeles Area

Retail Natto in the Valley

Try the Korean markets in Northridge - Galleria or Encino(?) - Greenland.

Aug 23, 2014
Sgee in Los Angeles Area

Pasadena City Hall lunch options?

Any recs. for good lunch eating +\- 3-4 block radius around Pasadena city hall?

Where are taco trucks when you need them....

Aug 22, 2014
Sgee in Los Angeles Area

We Provide Meals That are Completely Unaffordable and Unappealing to People Who Actually Live in This Neighborhood.

Haha good piece.

I find myself gravitating and finding more satisfaction in old school nonna, halmoni, auntie tried and true value meals vs. paying $6 for hipster doughnuts or $15 turkey sandwiches.

Aug 22, 2014
Sgee in Los Angeles Area

Dinner Omakase at Mori Sushi: A Pictorial Essay

EPIC MARATHON!!!!!!!!!!!!!!

You da man!

Sushi in LA kicks ass!!!!!

The foodie rags/NYT need to write a piece on 'LA Sushi' featuring J.L

Aug 22, 2014
Sgee in Los Angeles Area
1

We have it good in LA - for sushi

I've found Nozomi to be less friendly to Non-Japanese clientele sitting at the bar. i.e you're not going to get the good stuff.. I've only been twice so it may not be a representative opinion.

Aug 17, 2014
Sgee in Los Angeles Area

Sushi Tsujita Creates Its Niche in Little Osaka [REVIEW with photos]

Thanks for the expeditious review. Looks very nice.

How does this stack up vs the other big hitters in town?

Aug 16, 2014
Sgee in Los Angeles Area

"Jen Rou Fen" (prepared rice powder for steaming meats)??

Thanks for the quick reply VTB and chefJ.

I used a glutinous rice that I had on-hand instead and added some five spice powder after grinding.

It's for a steamed pork rib and sweet potato dish I found in a wei chuan cookbook.

Aug 15, 2014
Sgee in General Topics

"Jen Rou Fen" (prepared rice powder for steaming meats)??

Does anyone know what this ingredient is composed of?

"Jen Rou Fen" (prepared rice powder for steaming meats) - per Wei Chuan cookbook.

Aug 15, 2014
Sgee in General Topics

Dinner Omakase at Shunji Japanese Cuisine: A Pictorial Essay

Wow sea squirt, first time I've seen it served at a sushi bar in LA. Love the stuff.

Grrrrr, had to cancel my reservation last week due to a last minute conflict

Aug 15, 2014
Sgee in Los Angeles Area

Sushi Sake in Richardson - Decent fish, Atrocious prep skills.

Her cousin :P

I read about the recent controversy

Aug 15, 2014
Sgee in Dallas - Fort Worth

Sushi Sake in Richardson - Decent fish, Atrocious prep skills.

My experience was akin to a vegetarian Yankee taking a piece of berkshire/iberico pig shoulder (or Prime Angus / A5 purebred Wagyu brisket) boiling it for a few hours and then baking it on high heat in an electric oven trying to pass it off as BBQ pulled pork in the Carolinas or BBQ brisket in Lockhart/Austin/Dallas. Good ingredients, horrible execution.

The use of a proper knife was not based on my personal preference, it's a practical requirement to slice a pristine piece off with one fell swoop ....

Frankly I don't it would have made any difference if I told anyone... I didn't have any faith in management if someone with that little /no training was allowed to work the floor. I recognized the cook in a yelp pic posted circa 2013. He's no new kid on the block...

Aug 15, 2014
Sgee in Dallas - Fort Worth

Local commercial salumi (lardo specifically) curers?

Solid blocks of unprocessed (cured only) fat

Aug 15, 2014
Sgee in Los Angeles Area

Local commercial salumi (lardo specifically) curers?

Does anyone know of any local commercial lardo curers?

Aug 15, 2014
Sgee in Los Angeles Area

We have it good in LA - for sushi

"Why didn't you ask to switch itamae?"

Really had no interest in dining at the place at that point. My focus was how to cut my losses and vamoose to some taco stand instead. I should have just excused myself, left a couple bucks for tea and ran to my car.

Aug 15, 2014
Sgee in Los Angeles Area

We have it good in LA - for sushi

Passionate hounds...

Aug 15, 2014
Sgee in Los Angeles Area
1

We have it good in LA - for sushi

Thanks ApplePorgy. I don't normally write lengthy reviews but the experience was so horrible that I thought it warranted the rant.

Also made me better appreciate what we have locally.

Aug 15, 2014
Sgee in Los Angeles Area

We have it good in LA - for sushi

I'm partial to Mori, Shunji and Go's Mart for my top 3. Also fond of Q (sushi) but it doesn't get much love on the board.

Aug 15, 2014
Sgee in Los Angeles Area

We have it good in LA - for sushi

Yeah, it was a really stupid on my part to veer off BBQ...

Aug 15, 2014
Sgee in Los Angeles Area

We have it good in LA - for sushi

I repent. We do have a wide variety of cuisines that are executed very well in LA.

Aug 15, 2014
Sgee in Los Angeles Area

We have it good in LA - for sushi

Sigh, so easy to take for granted what a strong sushi scene we have here in LA.

http://chowhound.chow.com/topics/985942

Texan tourists take note.

Aug 14, 2014
Sgee in Los Angeles Area

Sushi Sake in Richardson - Decent fish, Atrocious prep skills.

After several days of meat heavy meals, I decided to take a break and opt for some lighter fare during a recent business trip to Dallas.

I didn't do much research before my trip but happened on several previous threads on the Dallas board recommending Sushi Sake as one of the top contenders in town for authentic sushi. This decision was supported by a strong Yelp rating and hey even a 27 for food with Zagat (not that I cared). Coming from LA, I tempered my expectations, but felt confident it would at least be a decent meal if not great.

The interior was tastefully decorated and almost full around 6:30pm on a midweek. I scanned the specials board, nothing unique other than the sea snail/conch for the day. At this point I was still generally feeling good about my decision.

Unfortunately things began going downhill after being seated at the sushi bar. Not all the chefs were Japanese, generally not a good sign. About half of them had plastic gloves on, another concerning sign. Just some background, LA sushi bars successfully repealed a law to mandate gloves for sushi chefs recently.

My cook (unfortunately he does not merit the title of a 'chef'
for reasons you will begin to appreciate shortly) did not acknowledge me upon my arrival. Waited for a bit for him to take my order but eventually a waitress came by to take my order - more of an Americanized oriented style of operation. Still not a deal killer by any measure.

The cook soon begins preparing my neighbor's food, he starts off by steeling a 6" Santoku against a ribbed steel. It looked like one of those really cheap, nasty, wood handled stainless steel Santokus one might find in the cooking equipment section at an Asian supermarket retailing for $10. I initially assumed that it would only be used as a deba to prep shellfish or a usuba for vegetables ... To my horror this will be his primary slicing knife (in lieu a traditional yanagiba). Felt a big knot form in my stomach; and knew I was now rolling quickly downhill and headed off a cliff.

As expected, the short knife did not have enough runway to cut a decent slice off a fish fillet for the sushi neta. For the rest of my time there I cringed and painfully watched his haphazard knife skills; sawing instead of slicing through everything (seafood, rolls etc) he prepared. Things did not improve when he formed the rice/shari. He basically rolled the rice in one hand and slapped on the neta unceremoniously on the rice. There was no usual 5-6 more swift hand movements to gently mold the rice and the neta if it had been executed by a properly trained chef.

It was obvious this guy had ZERO training or had any desire to learn his craft. Utterly shameful. Jeez even a 12yr old kid with any interest in preparing sushi could have cranked out a better product watching "Dreams of Jiro" than this moron.

Part of the joy of sitting at the few coveted counter seats at a sushi bar is to watch the artistry and killer knife skills of a master chef; this felt more like being bombarded visually with the goriest bits of the bedroom scene in the Exorcist repeated over and over again on an 3D IMAX screen sitting in the front row ... I could not wait for this nightmare to end, my half hour felt like an eternity in hell.

Ironically at the end of the meal the cook proceeds to whip out an 8" or 10" yanagiba which he subsequently uses to slice an orange for dessert.
SERIOUSLY ????????????? WTF ?!!!???!!?!??!??!!???!!!!!!!!!!!!!!! W.... T..... F...... ?????!?!?!?!?!?!?!?!?????!!!!

In all fairness the quality of the fish was decent and the chef next to my cook seemed to know what he was doing. Unfortunately I got stuck with the worst cook working the bar that nite.

This ranks as my worst and most atrocious sushi experience EVER !!!!!!!!

I'll stick to Tex-Mex, Mexican or BBQ for my future visits.

Toyota folks relocating to Plano, you have been forewarned !!!!

Sorry for the long delirious rant.

Aug 14, 2014
Sgee in Dallas - Fort Worth

LA "Musts" Tailored to a Strategic New Yorker

Great variety planned.

I suggest skipping Chego, you'll be dissapointed. Divey location without good food to compensate. Consider Mariscos Jalisco, Mariscos 4 Chente or Taco Baja Ensenada or even Birrieria De Don Boni instead. I agree with previous posters, LA is a great city to hit Mexican spots. If must do Choi, A-Frame or Kogi over Chego. Just fugeddabout Chego.

For a splurge, perhaps consider N/Naka in place of Nobu/Lucques. But I think if you want a wonderful view but ok with overpriced food, Nobu is still a good bet.

You mentioned SE Asian as a favorite cuisine. I think Night+Market is great recommendation for Thai. How about Vietnamese? IMO this is where LA shines the brightest for SE Asian.

Aug 14, 2014
Sgee in Los Angeles Area