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Rowland Heights - NON-Chinese

thanks klyeoh!

we had our birthday lunch today at banana bay, and everything turned out great. It was big and open with plenty of room, felt nice enough for a low key birthday party but wasn't expensive.

the food was very good. not the best thai i've ever had but solid (not that i'm an expert on thai food).

since not everyone in our party can handle heat, they they adjusted the heat for us but gave us some chillies on the side.

our top dishes were the green chicken curry and fried squid legs, which is apparently a new item on the menu. i've eaten a lot of squid, and this was one of the best fried versions i've ever had. so crispy and not greasy.

satay and papaya salad were solid. seafood salad wasn't bad. the only dish i was disappointed in was the banana bay pad thai. i usually don't order pad thai unlessthe place is known for it, but i wasnt sure what noodle dish to get and the waiter recommended it.

all in all great food, good location - and everyone left happy

thanks chow hound!

Aug 03, 2013
thadj in Los Angeles Area

Rinsing oysters ???

ps - i had oysters once in new orleans and they had a similar bland taste.

also saw this very recently in LA (the city) - and at an upscale restaurant, which was confounding. so I guess it's not just texas. although I feel like it's much more commone down south

Aug 03, 2013
thadj in General Topics

Rinsing oysters ???

how often do you see the oysters being shucked and arranged on the platter?

Captain Tom's Seafood is a pretty popular place where the guys shuck - and then rinse - the oysters right in front of you. most other places i haven't seen them shucked, but they often taste watered down, so I assume they've been rinsed. b/c when I buy them myself they don't taste that way.

Aug 03, 2013
thadj in General Topics

Rinsing oysters ???

i'm still waiting for someone to defend this practice and provide some sort of explanation, since it's so common in Texas ... although maybe i'm posting in the wrong place

Aug 02, 2013
thadj in General Topics

Rinsing oysters ???

Why in the world would you ever rinse an oyster. I've seen it done many times in TX and rarely anywhere else. You rinse an oyster and it tastes like ... NOTHING! Or it tastes like cocktail sauce ...but it doesn't taste like an oyster!

I thought that perhaps Gulf oysters perhaps just don't taste very good and that's why they're rinsed. But then I bought and shucked some myself and discovered otherwise.

So why rinse an oyster?? If you like the taste of cocktail sauce so much, just drink cocktail sauce!

Aug 01, 2013
thadj in General Topics
1

Rowland Heights - NON-Chinese

so we're going to go to banana bay. any recommendations for specific dishes?

none of us are thai or speak the language, and we're going to be asking for most things either non-spicy or mild, medium (by thai standards) at most. I'm hoping we get their "authentic" cooking and not a catered-to-non-thais version (although perhaps asking for less heat is just that).

Aug 01, 2013
thadj in Los Angeles Area

Rowland Heights - NON-Chinese

quick question - why are the yelp reviews for these places so mediocre? ignorant masses?

Jul 30, 2013
thadj in Los Angeles Area

Rowland Heights - NON-Chinese

thanks for the suggestions. our party has some taiwanese folks and a korean kid ... so they can handle some spice but authentic thai is going to be way too spicy. i'm assuming since these places are in rowland heights, you can adjust the spice levels down to "normal" levels?

Jul 24, 2013
thadj in Los Angeles Area

Rowland Heights - NON-Chinese

I'm looking for a restaurant recommendation in Rowland Heights (or an immediately neighboring town) that is NOT Chinese or Taiwanese. I know this immediately rules out like 80% of all restaurants in the area. Korean and Japanese would work well - and open to other cuisines if the food is good.

This is going to be for lunch for a party of ~10 (mostly adults and 2 kids). It's a birthday celebration, but we don't want anything fancy or expensive. Just good food.

Thanks

Jul 23, 2013
thadj in Los Angeles Area
1

Sushi Azabu - The Best Deal for Quality Sushi in Manhattan

My question is, if Sushi Yasuda is better than Azabu, then how is this the best deal? Sushi Yasuda's Matsu set gives you 12 pieces + 1/2 roll for $36. Azabu is 10 pieces (+ soup and tiny appetizer) for $35. Seems like Yasuda is better quality AND the better deal.

btw, i went to sushi azabu based on your rec. the koi course is a good deal - esp bc they threw in an extra piece on the house (my choice - i chose uni) - not sure if this is standard procedure or not. the quality of the fish was very good. but there were at least 3 pieces where he used a heavy hand on the wasabi - it made my eyes smart, and i'm no wasabi wimp. this was my 1 serious complaint, and it caught me by surprise - this never happened to me at yasuda. the other weird thing was that the chef preparing my sushi wasn't in front of me. so i had a nice conversation with the guy in front of me (in the middle) but i couldn't talk to the guy making my sushi, and his pacing was a bit off at times b/c of that.

I agree with others that the wait staff needs some work - I saw at least 4 miscues just while I was there. but it's not a big deal to me. probably really annoying to the chefs.

Jan 24, 2012
thadj in Manhattan

different types of mackerel

thanks!

May 13, 2011
thadj in Home Cooking

different types of mackerel

my local hmart has a sale going for norwegian mackerel, spanish mackerel and pike mackerel. what are the differences and what are each best suited to?

May 12, 2011
thadj in Home Cooking

Japanese/Korean pantry essentials

where are you going? are you going someplace with no asian grocery stores at all, or just no korean/japanese stores? chinese and vietnamese grocery stores will often carry a lot of this stuff. also - nowadays, even the mainstream, non-asian supermarkets will carry some of these ingredients. korean ingredients tend to be harder to find than japanese. i went to a Tom Thumb in Fort Worth, TX of all places and was actually shocked at some of the japanese ingredients they carried, albei less selection and higher prices - but they still had things I'd never expect them to have. worth looking into.

Apr 25, 2011
thadj in General Topics

best traditional omakase for $80-90?

Thanks for all the responses. This is very helpful. After reading all these threads about the high end places where people say things like "I dropped $200 without even trying" or "I love going to ____ but it's so expensive", I felt like some of these places were out of the price range. I had also heard conflicting reports about kanoyama's price range - sounds like it's more mid-range unless you go for omakase or the fish specials - all good things to know.

so besides kuruma (or masa), all these places should be able to accomodate. azabu or cotan sound like front runners... or I go on a day other than Sunday and try yasuda, 15 east or ushiwaka maru (if i'm feeling hungrier). i'll let you guys know what happens in a few weeks.

Apr 21, 2011
thadj in Manhattan

best traditional omakase for $80-90?

I'm looking for a traditional sushi omakase experience, where I sit at the bar, tell the chef some general preferences and the chef paces the meal, piece-by-piece. I'm looking to spend in the neighborhood of ~$80 per person, so obviously I need to be able to specify a price range. We won't be drinking alcohol (grean tea or water only). i'm looking for sushi (and sashimi), not so much cooked foods. Some obvious things - looking for quality and variety of fish, quality of rice. We're not looking to get stuffed but also don't want to leave the restaurant hungry. ideally the restaurant would take reservations for sunday.

recommendations?

based on what i've read, it sounds like if I tried to do this as yasuda, 15 east or kuruma zushi, they would laugh at me. ushiwakamaru and kanoyama seem to come up as less pricey, although i've also heard kanoyama can be very expensive too and doesn't take weekend reservations. and i feel like every restaurant does things a little bit differently, so i'm kinda confused.

thanks in advance for your help!

Apr 20, 2011
thadj in Manhattan

unspoken rules/etiquette at high end sushi restaurants

I'm thinking of going to a high end sushi place in Manhattan, places like yasuda, 15 east, kuruma zushi, etc. I'd like to sit at the bar, where I can interact with the chef and he can pace the meal, etc.

what are the rules/etiquette about what you can order at the bar? I hear stories of people dropping hundreds of dollars, which I assume means they told the chef omakase. but I also see things like "sushi omakase" on the 15 east menu for only $55 or "sashimi plate" at kuruma zushi for only $70. is the bar reserved only for the "no price limit" kind of dinners? is there a minimum spend expected at the bar? what are all the unspoken assumptions/rules about this kind of thing?

is it worth it to order these cheaper menu items from these restaurants? it seems like the only threads I've read about these restaurants all imply the no limit omakase type experience. i'd like to have a great meal at a serious sushi restaurant - is it possible to do so for under $100 a person, and what tips should I follow to get the most out of the experience without stepping on anyone's toes?

Apr 19, 2011
thadj in General Topics

Where can I get isobe maki mochi?

It's grilled mochi (yakimochi) with soy sauce. Where can I get this in new york ??

http://en.wikipedia.org/wiki/Yakimochi
http://japanesefood.about.com/library...

Dec 16, 2007
thadj in Manhattan

Your opinions on water tanks for oysters in restaurants??

I've just recently had this very same question. In Seattle, there is a japanese supermarket called "Uwajimaya" where they sell a variety of live oysters in water tanks.

Apart from flavor - do you think these are safe to shuck and eat raw?

I'd assume so since they sell them raw (...unless everyone else buys them raw and then cooks them b/c they know it's not safe to eat from a tank!) Anyone know about the safety factors?

I actually couldn't resist buying some and eating them raw anyways. They tasted/smelled fresh and I was fine afterwards. But I'm wondering if this is something I could do every day or should generally avoid. In favor of water tanks, there are a few topics on chowhound where they mention a market in LA where they sell them in water tanks and they are supposed to be good:
http://www.chowhound.com/topics/67602
http://www.chowhound.com/topics/53919

Thoughts?

May 18, 2007
thadj in General Topics