mmm-yoso – Page 393

Monday Meatfest: Buga and Tsuruhashi

December 17, 2007 mmm-yoso Japanese Restaurants, Korean Restaurants

Since Typepad's having, ummm, a few "issues" tonight, I thought I'd do a real quick post.

I've been asked more than a few times, which I prefer better Buga Korean BBQ or Tsuruhashi Yakiniku Restaurants. I always answer, "it's like asking me which one of Da' Boyz, Sammy or Frankie I love better. We love them both equally….but differently!"

Buga is of course, Korean BBQ, serves up Coleman Beef, and for my money uses the highest quality meat of any of the Korean BBQ's in San Diego. One of the complaints I've heard is that the meats are under marinated, but why disguise good meat? The marinades are mild, though flavorful…my only wish? Charcoal! Portion sizes are not humongous, but as I mentioned back in 2005 this is a Duk Bossam style restaurant, and the intent is to eat the meat with some greens, wrapped in either a rice paper or daikon radish wrapper. So without further ado, just a bunch of photos:

Another complaint I've heard were that the prices were on the high side…and I had kind of agreed. Until our last visit to Seoul BBQ. The Bulgogi was $18.99…..this order of Bulgogi we had a few nights ago was $18.95! That said, if you enjoy a sweeter marinade Seoul BBQ might be for you.

And of course….there's the Panchan, all those wonderful small dishes….

The Panchan are prepared well, and though the portions are small, we're always asked if we want more. There's usually an interesting variety of items that change from day to day. One of the Servers at Buga, remembers us, and especially remembers Ed from Yuma, she had a fun time showing Ed how to eat Bossam style. She always makes sure to ask us if we want more Panchan….

Buga Korean BBQ Restaurant
5580 Clairemont Mesa Blvd.
San Diego, CA 92117

Open daily 11 to 11

On the other side of the coin is Tsuruhashi, which is a Yakiniku restaurant. Though Yakiniku draws its influence from Korean BBQ, it has become its own unique style. Many of the meats are served unmarinated, and dipping sauces are served. Binchotan is used in addition to the gas for grilling. Meat is served in smaller portions, approximately 4oz or so, and in many cases, the lowest grade of meat available is prime. No Panchan is served, though in most cases you can purchase Kimchee if desired. Among the marinated items, are some interesting things like the Beef Tongue topped with minced onion and garlic:

And Miso Marinated Beef Tongue:

And when an item like the Pork Belly is served:

It is seasoned with a dusting of salt and pepper, and served with a plate of lettuce for wrapping, and some hot bean paste.

When the beef tongue is served, again seasoned with salt and pepper, a little dish of lemon juice(which we never use) is served.

It can be pricey, but we've found that we enjoy some of the more inexpensive cuts, like the prime skirt steak(harami):

You can end up spending a good amount of money, but we've found that the usual tab for the Missus and I is about $40. Still, it's not for everybody. FOY RobW, was kind enough to send me a "review" from Yelp, that had me rolling, you can find it here, how a self proclaimed "fabulous cook", direct quote, can complain that no one explained how to cook the meat……….

Tsuruhashi Japanese BBQ
3904 Convoy St
San Diego, CA 92111

Hours: Thurs-Tues 5pm-Midnight

Closed Wed.

From the aren't you glad you live in San Diego Department:

One thing I find a bit embarrassing is the part of the weather report where they show what we call the "aren't you glad you live in San Diego because every place else sucks…." portion. If you've watched the news, I think you know what I mean. The latest flood, tornado, or other extreme inclement weather clip is shown with a quick cut away to tomorrows forecast of mid 70 degree temperature as if they need to make us feel better at another's expense……..

Earlier today, Cathy sent me a photo, courtesy of Her Brother, that I had to post:

Doesn't "Bob" look like he's serving up a plate of shaved ice? Ok…where's the red beans, lychee, taro, tapioca balls, and condensed milk?????

Quinoa Salad

December 15, 2007 mmm-yoso Cooking, Recipes

Since returning from Peru, the Missus has been a bit obsessed with Quinoa. To the extent that we’ve been making Sopa de Quinoa(Quinoa soup) or Lamb and Quinoa Soup almost every week for the last 2 1/2 months! In fact, during that period we’ve been noticing that the price of quinoa has slowly risen; from 89 cents a pound….to $2.19 a pound. I believe that the Missus is the cause of this increase, her incessant demand has caused world-wide supplies to dwindle, a one woman quinoa consumption machine!

A few days ago, the Missus asked me to make something different. I recalled a quinoa salad we had about 5-6 years ago….yes it is true, I can never remember where I parked my car….but ask me about a quinoa salad I had half a decade ago, and I’m "money".

This was very easy, but there a few items of note; I used less water than usual for quinoa, the normal ratio is about 2 to 1, but because I wanted my quinoa to be "dry", I lowered the ratio. Also, when I tasted the "salad", I thought that I needed something with a bit of sweetness to balance out the flavors. Rather than adding sugar, I sliced some jicama that I had on hand which were used as "chips" to scoop up the salad. Also, the Missus wanted some seafood, so I sauteed some shrimp I had, and used that as a topping.

You might find this surprising, but quinoa is quite calorie-dense at 693 calories per cup. Quinoa is also a good source of complete protein 24 grams per cup, and carbs at 109 grams per cup. You can see why quinoa is sometimes called a "super food". What I find most interesting is how quinoa looks when cooked:

As is duly noted in What we’re eating.

Quinoa Salad

1 1/2 cups quinoa, rinsed
2 cups water
1 cucumber, diced
1 small red onion, diced
3 tomatoes, cored, seeded, and diced
1 bunch radishes diced
4 Tb cilantro chopped
mint leaves, chopped
2 cloves garlic finely minced
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
juice from 1 lemon
Salt and Fresh Ground Black Pepper to taste
Slices of Jicama
Arugula

1 – Combine rinsed quinoa and water in a medium pot and bring to a boil. Stir once, lower to a simmer and cover for 8-12 minutes.
2 – When quinoa is cooked remove to a strainer or colander, "fluff and mix" to remove all moisture. Let cool.
3 – When the quinoa has cooled and is "dry", transfer the quinoa to a large mixing bowl and add cucumber, onion, tomato, radish, and cilantro. Mix well.
4 – Add olive oil, lemon juice, red wine vinegar, salt, garlic and pepper. Taste and adjust seasoning.
5 – Chill for at least 20 minutes
6 – Top with a chiffonade of mint, and serve on a bed of arugula, with slices of Jicama.

Midweek Miscellanea

December 12, 2007 mmm-yoso Plate Lunch

Da Kine’s Mira Mesa Closed:

Seesh, first the Pacific Beach location, now the Mira Mesa location. I do know that the Liberty Station location in Point Loma is open, I ate there a few weeks ago, and the National City location is still open as well.

It’ll rot your brains….

A familiar little phrase my Mom used…as in "watching all that television will rot your brains!" Geez, how many times did I hear that growing up. Nowadays, it seems like the Internet is the root cause of degenerative grey matter….."mindless entertainment", "wasted time", "mind numbing", aka – The Internet Will Rot Your Brain….. And in some cases I almost agree. For example just how many silly tests and quizzes can a person take? Stuff like Could You be A Vampire, What Carnival Ride Are You, What is Your Biblical Name, and stuff like that. And truthfully, I’ve been able to resist most of them….until I came across a post on FOY’s, Christine’s blog….it was the What Donut Are You quiz……and I just couldn’t resist. I pretty much had it pegged all the way….I’d be an old fashioned glazed…dependable, consistent, classic. Little did I know, after filling in little dots I was a:

You Are a Powdered Devil’s Food Donut

A total sweetheart on the outside, you love to fool people with your innocent image. On the inside you’re a little darker, richer, and more complex. You’re a hedonist who demands more than one pleasure at a time. Decadent and daring, you test the limits of human indulgence.

What Donut Are You?

Gasp!!! I’m a frou-frou donut…..I’m crushed. A hedonist! Say what!! This’ll teach me to take these silly quizzes. Humph, I’ve never really liked donuts anyway………and what’s that smell….could it be???

From the archives:

I was looking through some older digital photos….and was surprised how many had food in them. Surprised, because these photos, like the one directly to the right were taken in 2002! I guess I’ve been doing this unconsciously for a really long time.

So where was this lovely fish from?

It’s from Lotus of Siam in Las Vegas….I gotta get back soon!

Hope everyone is having a great week!

Maharlika Cafe & Grill

December 11, 2007 mmm-yoso Filipino Restaurants, Sisig

*** Maharlika has closed

Sisig……isn't that a lovely word…say it again…Sisig….. There are very few things that will increase my pulse rate than the phrase, "really good Sisig." And I've received a few emails, and have been told that Maharlika in National City made the best Sisig bar none, in the San Diego area.

My previous experiences with Maharlika had not been very successful, but now with the possibility of Sisig dangling in front of me, I was hooked. Just to be clear, most Sisig in San Diego is not the traditional Sizzling Pig Head dish, but simply leftover Lechon Kawali stir fried with chili peppers, vinegar, onions, and green onions. Motivated by Sisig possibilities, I headed on down to Maharlika. If you've ever taken the 805 freeway south, and have gotten off at the Plaza Boulevard exit, and drove west, Maharlika is hard to miss.

On this visit, I found Maharlika to be much cleaner, and free off the abundant amount of Musca domestica encountered on my previous visit. I had arrived at about 1030 in the morning, on the prowl for Sisig. But as I headed for the steam table, no Sisig was to be found. When I inquired, the lady behind the counter clucked in disapproval, "no, no Sisig, until 11." Making me feel like I was the only person in San Diego County who didn't know that Sisig wasn't available until after 11.

Not quite knowing what to order, I decided on a 2 item combo($5.75). And because I had a steaming pot of rice waiting at home, I started with some pancit.

Which I thought were on the dry side and pretty bland.

The two items I selected?

The choices were pretty large and varied, but I settled on Ampalaya(Bitter melon) and Eggs, and Pork Adobo.

The portion sizes were quite generous, each taking up it's own container, which I found to be nice….no sauces overlapping, and less of a mess overall. I'd had Chicken Adobo at Maharlika before, and the pork suffered the same fate……waaaay to greasy, even for me. The Adobo was very mild in flavor, and lacked the sour-salty-peppery points that I enjoy. I could only handle a few pieces. Usually the oil from adobo is great over rice, but this version was too mild even for that.

And though the Ampalaya was also heavy on the oil, I enjoyed the bitter and salty flavor provided.

Not a very successful visit……so knowing how obsessed I get about these things, a few weeks later I found myself on the doorstep of Maharlika once again……looking for that Sisig.

I walked in, and surveyed all the items in the steam table……and no Sisig! But being under the watchful eye of the young lady manning the counter, I knew I had to order something, and went with the Lechon Kawale.

This version of Lechon was also on the "heavy" side, and the skin was not as crisp as I would like. The flavor was also very mild. What was good was the Lechon Sauce, just the right amount of sweet that I enjoy. A combination of guilt, fat induced dizziness, and waxy richness made me unable to eat more than 2-3 pieces.

So that's how the story ends, right?????

Well not so fast, you see, after the young lady had piled the lechon kawale on my styrofoam plate, I spotted a pan out of the corner of my eye (isn't peripheral vision wonderful?). And there it was Sisig. So I ordered Sisig, which caused the young lady to purse her lips and frown, "you want lechon and sisig….together?" Which when I come to think of it, is sort of like ordering French fries with your baked potato, since the Sisig here is made with lechon kawale. Still I did get me Sisig……

In the end, I was a bit disappointed with the sisig, first, the lechon had been cut into large chunks, that didn't go well with the smaller chopped onions and green onions. Though the sisig wasn't as greasy as I thought it might be, the flavor was very mild…not enough vinegar, and not spicy in the least bit. I added my own dose of vinegar at home.

Still, I did finally get my Sisig!

As you probably noticed Maharlika is a Turo-Turo(point-point) steam table joint. Though the place is never full, there is a steady stream of customers, and the portion sizes are rather generous. The Ladies working the front are very nice and accommodating. I still think the food at Maharlika is a bit too greasy for me….in spite of the sign which says, "We use no transfat." Which I found to be a bit ironic……

Maharlika Cafe & Grill
1819 East Plaza Blvd
National City, CA 91950

Caribbean Taste Jamaican Restaurant

December 9, 2007 mmm-yoso Jamaican Restaurants

Man has it been wet and cold(for SoCal) this past weekend….it’s during those times I tend to day dream about crystal blue waters, white sand, and lying on the beach, warmly roasting my internal organs….. So how much is that flight to Jamaica? Egads $900…..well, maybe I’ll just move along to day dream #2, that would be, what else…..food! Granted food is usually number 1, but this weather has moved it to number 2 for a while. Ah yes, a nice "food vacation" would do just fine, and this would usually mean a short jaunt to Island Spice for some good Jamaican grinds. But not this time. About 6 months ago, I received an email from a FOY(friend of Yoso) letting me know that Island Spice doesn’t have a monopoly on Jamaican food in San Diego. The email mentioned a restaurant called Caribbean Taste located in Encanto.

After driving along on Imperial Avenue, I found Caribbean Taste located in, what else, a strip mall, right past the Encanto sign and almost directly across the Encanto Trolley stop.

Though the exterior of the Caribbean Taste appears large, the interior is not very large. The interior is bright and sunny enough to warm me even on a cold and damp winter day.

There’s also a small area in the restaurant with Jamaican food stuffs for sale….I picked up a few bottles of Grace Hot Pepper sauce for only $1.50 each.

Even though the menu is just a single sheet, very concise, and all plates come in two sizes, small and large, I had a difficult time deciding what to get. So many tempting entrees…should I get the Curry Chicken, or maybe one of my favorite items; Oxtails, perhaps Brown Stew Fish? I finally settled on the Curry Goat (small – $8.00):

All plates come with Jamaican beans and rice, steamed vegetables, and fried plantains. The curry goat was excellent, with a light spiciness, mild creaminess….the goat had been cooked perfectly, fork tender, and moist. Good stuff. I was not a big fan of the bland rice and beans, and I thought the vegetables were also bland.

The curry goat was enough to get me to return, this time I got a variety of dishes, starting with the Jerk Chicken (small-$8).

As Jerk Chicken is concerned, I really enjoyed this. There was a sneaky amount of mild heat, and the chicken was very moist, even the piece of breast. A good mixture of spices, a very mild sweetness, and a decent salty component. The best piece by far was the wing piece. Like my previous experiences with Jerk Chicken, it was not as spicy as I would expect, but I enjoyed the nice roasted skin.

At last, Oxtails (large – $12):

The portion size for the "large" size…was just that, pretty large and generous. Like the other dishes, this was well seasoned, fairly tender, and moist. I prefer my Oxtails to have a good amount of gelatinous bits, these fell short a bit in that aspect.

As I mentioned before, I find the steamed vegetables, a combination of cabbage, corn, beans, and a bit of greens to be on the bland side in comparison to the main course.

I guess that this is where the Grace Hot Pepper sauce comes in. The hot sauce has a initial flavor similar to Tabasco, but it is sneaky hot, and the heat increases with time and quantity.

If I had to compare this to the version at Island Spice, I’d say this was more meaty, salty, and well seasoned than the version at Island Spice, but I enjoy the depth of flavor and velvety smooth textures of Island Spice’s "gravy" better. This doesn’t mean I won’t have this again…….

This is the large size Curry Goat($11.00) – a generous serving, which made us happy, since leftovers are much appreciated in our household. On this day, the goat had a good amount of gamey flavor, and the generous amount of meat was soft and tender. As I mentioned before, if you’re not familiar with Jamaican Curry, you may find yourself surprised at the mild flavor, but it is still good stuff.

I guess one can’t help but compare Island Spice and Caribbean Taste….so if I were forced to, I’d say that in most cases Caribbean Taste’s food (except for the sides) are much more aggresively seasoned. The atmosphere is also quite different; while Island Spice is much more of a raucous, lively, place. Caribbean Taste, is much more mellow, like a nice, sunny day on the beach, nice folks at both places……. I’m just happy that we have not one, but two Jamaican Restaurants putting out good eats in San Diego.

Caribbean Taste Jamaican Restaurant
6171 Imperial Ave
San Diego, CA 92114

(619)795-1772

Hours Mon-Sat 9am-8pm
Sunday 9am-6pm

A quick word from our “Eastern Bureau”…..

December 7, 2007 mmm-yoso Festivals & Events, What Ed Eats -You too can be like Ed!, Yuma

That would be Ed from Yuma:

"Guess where I will be on Dec 15."

"You also might want to announce the festivities at the
blog. After all, now’s the time to come to the Yuma
area. Plus the chance to taste 20 different vendor’s
tamales is unprecedented, at least in my experience.
Also what could be a more traditional food for Xmas? I can’t tell you how much I am looking forward.

Somerton is between Yuma and the border."

Somerton’s First Ever Tamale Festival

WHEN: Saturday, Dec. 15th-2007

TIME: 11am-10pm

WHERE: City of Somerton-Main Street (Highway 95). Traffic will be detoured through local traffic.

BENEFIT: Proceeds will benefit scholarships to first generation college students attending Arizona State University.

Click on the poster to enlarge.

And just in case you haven’t had enough turkey yet….

This is something called "The Gobbler"($5.99) from Sandwich Emporium. Turkey, cranberry sauce, and potato salad(!), on "stuffing bread". All you need is some gravy! It actually tastes pretty good. I’ve been told it’ll be available through Xmas.

Have a great weekend!

Van Hoa Vietnamese Restaurant Part 2

December 6, 2007 mmm-yoso Banh Mi, Pho, Sandwiches, Vietnamese Restaurants

**** Van Hoa has closed

I hadn't had much more than the breakfast Banh Mi at Van Hoa for the longest time, but recently, I was able to grab a couple more sandwiches from Van Hoa. And what's more fun is I now have a fellow Banh Mi lover in the office. Mr 'B', originally from Jersey, first had Banh Mi a few months ago when I made a short drive to Saigon Sandwiches & Deli. Since that time Mr B has become quite the connoisseur…with observations like, "man, it's about the ratio of bread to fillings, right?" and "it needs to be nice and toasted, it ain't nothin' without the bread done right…" Though he is often the unwitting victim of hot pepper roulette, he remains undeterred…. I gotta give him some props. Mr B has also allowed me to purchase 3 Banh Mi at a time, which I split between us, so now I get to sample a wider range of sandwiches. Lucky me…….

So here are a few more sandwiches from Van Hoa, starting with the BBQ Pork($2.75):

The pork was nicely marinated with good flavor, though on the tough side. The bread was nicely toasted, and crusty. There was a nice amount of pickles, which a bit on the mild side. I don't care for overly stringy cilantro stems….it's just a pet peeve of mine, I'd rather use dental floss, thank you very much….. Not a bad sandwich…even with the recent price increase from $2.25 to the now unheard of price of (gasp!)$2.75.

The Banh Mi Xiu Mai(Meatball – $2.75):

This was the standard issue meatball Banh Mi. And it was fine, except for one thing, the fishy tomato sauce that is used for the meatball really doesn't do anything for this sandwich. When I recently mentioned the addition of tomato sauce to the Miu Mai Banh Mi to FOY Beach, he wrinkled up his face in disapproval. I wrinkled up my face too, the flavor was like a tomato fish sauce, with sour tones from the pickles thrown in.

As is my general rule, I'll usually try the Dac Biet(special – $3.50) whenever I have a chance. Just to see what a particular restaurant has to offer.

As with most versions of Banh Mi Dac Biet, this one had Cha Lua(lean pork sausage), which in this case had some flavor, and the Thit Nguoi in this case was more like BBQ pork belly, and had a nice porky-sweet flavor. Mr B didn't even mind the smear of pate, which was rich, but mild. And even though I saw mayo being smeared on the sandwich, it was done with a light touch, and didn't over power all the other ingredients. While eating, I heard Mr B exclaim, "Holy…….." (fill in the blanks), sounds like he's discovered another hot pepper land mine! he-he-he…..

Recently, we've been having Pho weather…..cool , with some precipitation. So I dropped by Van Hoa with Pho on my mind. As I was seated in the rear dining area, I realized I had never seen this part of the restaurant. It is pretty clean, compared to the rest of the strip mall.

Can you guess what I ordered? I'm sure I'm really predictable…..if I've never had the Pho at a particular restaurant before, I'll get the Dac Biet(special), just to see which cuts of meat they do best. In this case it was the Extra Large Bowl($5.25)

This was indeed an extra large bowl….probably the most broth I've ever had. The broth itself was low oil, and on the salty side, pretty generic as a whole. The herbs provided were very fresh, and sufficient in quantity. The Ngo Gai(saw leaf herb) was really fresh, and added a nice peppery flavor to the Pho. The noodles was the usual clump in the bottom of the bowl.

As for the meats, the rare steak was tough and dry, even when served on the side. The tripe had a soapy flavor, and the tendon was hard and crunchy. The winner here was the brisket, soft and moist, with a mild beefy punch.

The folks at Van Hoa are very low-key, and once they recognize you, very nice. The menu is comprised of the standard Com Tam, Bun, and such. The parking lot can be an adventure….

I'm kinda craving an scrambled egg banh mi right now…….

Van Hoa Vietnamese Restaurant
4016 54th Street
San Diego, CA

Road Trip: Sakura Saku – Huntington Beach(OC)

December 5, 2007 mmm-yoso Japanese Restaurants, Orange County, Road Trip

**** Sakura Saku has closed

On a recent trip to Orange County, I was beset by hunger. Not really quite sure if I should make the trip over the 405 freeway to Westminster, or just keep driving in what seemed to be fast food and chain restaurant hell. When out of the corner of my eye, I spied a little restaurant next to a Michael's.

My curiosity piqued, I decided to pull over into a parking space in this vast strip mall parking lot, and check the place out. I was still wondering what drew me into this little restaurant….it sure wasn't the Hello Kitty motif, but there was a kind of charm and a quaint kind of vibe to the place. Looking over the large menu, it became clear that this was a little mom-and-pop Japanese Fast Food joint, with items like Salmon Onigiri, Vegetable Curry rice, and Oyako Donburi on the menu.

The really nice older Gentleman, took my order, and I had a seat. Meanwhile two groups of young people entered, they ordered quickly….they had obviously been here before and knew what they wanted.

I started(yes, started….I was starving) with Pork Cutlet Combo(Tonkatsu Combo $7.00). When the food arrived I was a bit disappointed with the portion size, which seemed on the small side(except for the rice).

The small pork cutlet was nicely breaded though on the tough side. It was covered with a good amount of katsu sauce. The "salad" was shredded iceberg lettuce, with a mild mayo based dressing…I've had this salad many times, mainly from Bento-ya's back home in Hawaii. The yakisoba was a stroll down memory lane…..it tasted almost like my Mom's! Mildy salty, with just a touch of sweetness, not the most amazing Yakisoba, but it brought back nice memories.

I had also placed an order for a side of Chicken Karaage($3.50). Compared to the Tonkatsu, this was quite a bit of food for a side order….three large pieces of chicken thigh, marinated, dusted with a corn starch-flour coat, and deep fried.

This really tasted home made…like it came from the kitchen of someone's Mom. The flavor was sweeter than most versions of chicken karaage, but it was still pretty good. In fact, I would have done well with a couple of onigiri and a side order of this….or even a Chicken Karaage Combo($6.00).

Meanwhile one of the young men on a nearby table was eating the strangest bowl…..it smelled like taco meat…..and when I inquired, I was told, it was something called "Taco Rice", which was taco meat topped with cheese, tomato, and lettuce on a bowl of rice! I was told that the "young people like it." Now why didn't I think of that??? The menu also features versions of shaved ice, Udon, Curry Rice, and other items……all created with a home made touch.

The food at Sakura Saku won't set the culinary world on fire, in fact based on the tonkatsu I'd say YMMV(Your mileage may vary), but in the vein of fast food, it is a more than worthy alternative to all those chain fast food places. Nice folks as well. Heck, I wish we had a Sakura Saku in our neighborhood….I know I'd be eating there often.

Sakura Saku
7572 Edinger Ave
Huntington Beach, CA 92647

Hours: Mon-Sat 11am-9pm

Postscript: Food blogger extraordinaire Elmo of Monster Munching, went ahead and had the Taco Rice. You can read his post here.

Little Sheep Mongolian Hot Pot & Grill Part 2

December 3, 2007 mmm-yoso Chinese Restaurants

In part 1 of this post, I went over some of the lunch specials available at Little Sheep, so it’s about time to post on the hot pot. Just the subject of Huo Guo can be a vast universe of choices and personal preferences, so I’ll divide this post into little chunks…..all the better for digestion!

What is this sheet?

Yes, the menu at Little Sheep is a sheet……actually more of a checklist, makes things pretty easy, you just start checking things off.

The list is divided into sections for meat, vegetables, seafood, various "grilled" dishes(not for the hot pot), tofu, and other items, along with the prices. If you’re having Hot Pot you check off what type of broth you desire($3.75 per person), be it only the "Original" (non-spicy), "Spicy" (Ma-La Guo), Vegetarian, or "Half and Half" (Yuan Yang Guo), which gives you the best of both worlds……

Is it soup yet?

Soon after taking your order the pot of "broth" arrives at your table, and the heat is turned on. This pot soon becomes a boiling cauldron, with all sorts of "bits" floating around…..

Something like a total of 32 different flavorings is used for the two broths, probably to make the Colonel feel insignificant for using only 11 herbs and spices…… You’ll find everything from whole garlic cloves, ginger, to longan floating in the broth. Flavor wise, I much prefer the milky, rich, and tasty mild broth, I think the spicy broth, though nice and spicy, to be a bit "flat". It also depends on what various items you’ve ordered for your hot pot, some ingredients tend to go better with the spicy broth. One other note, having visited several times, we noticed that the flavor and oil content of the broth varied from visit to visit. So it is probably a good idea to get the combination. The hot pot also has 2 different eating/serving utensils for each person, one is simply a spoon, the other is a strainer, for fishing out all the good bits.

Where’s the Beef?

Now comes the fun part, all the "stuff". You should be served meat first, because meat will add flavor to the broth, and to everything else that comes after. Once we were served all our vegetables and noodles first, which is a faux pas. Our favorite items are…well since this is Little Sheep, not Little Pig, or Small Cow…..Lamb of course.

There are two different cuts of Lamb available; the fatty "Supreme Lamb" Shoulder Cut(above – $6.50), and the "Premium Lamb Leg"(right – $5.95). The premium cut is a bit leaner, and does well with the spicy broth. Our favorite is the fatty lamb, which is divine after a light dunk in the original broth. As you notice all meats are cut thin…and when the quality of the Supreme Lamb is good, it almost melts in your mouth(if you don’t over cook it).

Overall, we have the found the quality of the meat to usually be pretty good, from the Premium Beef(right – $5.95), to the Pork Belly, to the Beef Tendon (below – $4.95), which I thought was going to be really tough, but ended up being pretty good. While I’m on the tendon(no pun intended) one quick note; at Little Sheep you aren’t served the usual array of sauces, like the leek sauce or fermented tofu. The belief is that the broth has so much flavor you won’t need it. If you want sauces, you’ll be charged for them. There were a few items like the tendon that would be much better with the addition of some leek sauce.

One item we didn’t enjoy were the Lamb Meat Balls($6.95).

Rubbery and bland, I’ll pass on these in the future.

To Dunk or not to Dunk, is that a question?

Among the cornucopia of items available are glass noodles($2.95):

As much as the Missus loves these, they have to cook for a short while, which means they have to be "dunked" in the broth. Fishing these out can be problematic, the noodles become a net for all the herbs, and other detritus. So if you don’t mind eating a bunch of herbs stuck in your noodles…..Otherwise, stick with something a bit thicker in girth. Also, glass noodles get mushy when overcooked, which I don’t care for, but if it floats your boat……

Frozen tofu acts like a flavor sponge, and left to it’s own devices will absorb wonderful flavors from the broth. Which leads to the question, do I dip, or do I dunk? Well there are items that have to be dunked and cook, or like the frozen tofu benefit from a leisurely bath. One of my favorite items is the Lamb Wontons($4.95):

These taste better in the spicy broth. The nice wildness of the lamb stands up well to the heat. And of course these babies should be left to simmer until they start back-floating across the steamboat…..

Personally, I think high quality, thinly sliced meats should not be left to their own devices, but need adult supervision. Once cooked to just below your desired doneness they should be removed from the heat and consumed. If left to become stew meat they get tough, or break-up into little pieces in the broth….well maybe your Glass Noodle net will be able to catch a few pieces….. Like I said, everyone has their own technique and strategy.

Most of the veggies on the list, like our favorite Watercress($3.95), will do okay if dunked:

Is it just me or is it getting hot in here?

Ah yes, the social aspect of Huo Guo. Much like the dishes that Hot Pot is often associated with, Fondue and Shabu Shabu, Huo Guo is a social event of sorts. Groups of people gathering over a communal cauldron of of boiling liquid adding flavorful ingredients, while chatting and laughing, is a fun time.

Whenever we’re eating at Little Sheep, I always make several trips to the washroom, not because I need to go, but just to check out what’s going on at the other tables…..one table of three young guys, with 6 plates of meat, and the only green item on the table are the beer bottles. Another table of a older Gentleman and a Young Man, having dinner with a Young Lady. The older Guy and the young lady are having a nice conversation, while the Young Man(obviously the guy’s son) staring into the bubbling stock, looking very uncomfortable, is just stuffing himself silly so as not have to talk. Looks like some matchmaking going on here… A group of middle aged women having a raucous time at one of the larger tables in the back, while piling handfuls of Napa Cabbage into the pot…..

A young couple, who, you can tell by the mannerisms(there ain’t no slurping going on here), and very controlled movements, have probably been dating for a very short while, or maybe for the first time. People watching can be half the fun……..

Just remember to have some broth at the end of your meal…after all, you had a hand in creating it.

Ah yes, the prices…those familiar with Hot Pot in Los Angeles are in for a bit of sticker shock, all items reflect the "San Diego premium", which in most cases is about $1(or more) per item. That said, the quality and portions are about the same as we’ve gotten in LA. Service is generally good (except for the time we were brought our veggies first), and there is one hard working Woman(who seems to be there all the time), who doesn’t say much, but now recognizes us, and always gives us a smile.Which is what I’m usually doing after a nice meal at Little (Fat) Sheep……smiling, that is.

Little Sheep Mongolian Hot Pot & Grill
4718 Clairemont Mesa Blvd
San Diego, CA 92117

Mon-Sun 11:30am -3:00 5:30pm – 9:00pm
Fri-Sat 11:30am -3:00 5:30pm – 10:00pm
Sun 11:30am -3:00 5:30pm – 9:30pm

Here’s Candice Woo’s article from CityBeat.

And Professor Salt did a nice post here.

Tori Tori Japanese Restaurant

November 29, 2007 mmm-yoso Japanese Restaurants

*** Tori Tori has closed……

"I miss you like the space where my tooth used to be……."

Is that one weird term of endearment or what? That short phrase is one that the Missus and I use when one of us is gone for a few days. The message pertains to how we don't miss something until it's gone. Remember when you were a little kid…..and were about to lose a tooth, or have one taken out? Now most of the time you couldn't wait to get rid of the darn tooth, because in the end there was some benefit, either monetary(the good 'ol tooth fairy), or pain relief as a reward. But dangnabit, as soon as that tooth was gone, there was some strange force that would inevitably draw your tongue into the space where your tooth used to reside! On some level it seemed like you really missed that tooth. And so it seems when couples have been together for a long time, you get used to having each other around…the little habits, quirks(and there are many!), and other "stuff". But once that individual has to go on a business trip, or maybe a vacation with the girls(or guys), man do you miss them. And you find yourself doing things automatically, just because it has become a routine……just like the magnetic pull that space where your tooth used to occupy has on your tongue…….

So how does this apply to this little Mom and Pop Japanese Restaurant on El Cajon Boulevard? When we first moved to San Diego, Tori Tori had only recently opened. The Missus and I thought the food was good, not great, but good and worth the price. And though the fish was "buffet grade", Tori Tori was just about the only place where I'd actually order a California Roll…..why? Well, the California Roll was made with real crab, was light on the mayo, and was perhaps the best Califonia Roll I'd ever had. The Missus loved the Katsu Don, the sauce was light, yet full of flavor, the texture of the chicken was to Her liking, and it was prepared well. But as things happen so often, whether because of economics or other factors, things changed, the California Roll was replaced with the usual blah, the price of the Katsu Don, at first $5.95, was raised to $6.95, than $7.95, and in the end well over 8 bucks, all in what seemed like the space of 18 months! At which time Tori Tori was excised, just as that tooth….. Though we'd pass Tori Tori, and that magnetic "pull" would start drawing us in, we'd resist. But recently, I decided to drive into that strip mall, and see what happened to Tori Tori.

I'm not sure how many owners Tori Tori has gone through since I've last visited, but the interior looks the same, though perhaps a bit more worn around the edges.

With the addition of Bulgogi and Kalbi on the menu, and over hearing conversations, I assume the current Owner(s) are Korean.

Since I was here, I thought for "old times sake", I'd order the Katsu Don(Chicken Cutlet Rice Bowl – $7.45). This came with a choice of Miso Soup or Salad, and I selected the Miso Soup, which was on the salty side.

The fairly large, but very deep bowl arrived steaming hot.

First off, what to do with the zucchini and mushroom? I enjoy my Katsu Don with just onions, green onions, and beni shoga(pickled ginger). Second, the sauce didn't have much flavor, no soy, not sweet, just maybe the barest hint of dashi. Third, the chicken katsu had been over saturated in the flavorless sauce depriving me of at the least some textural enjoyment. The piece of chicken, though moist, was on the smallish side, though the egg was fine. What there was is a great abundance of rice, I mean a ton of rice…….that even the carb lover that I am could not finish.

"I missed it like the space where my tooth used to be……."

That being the case, I decided to give Tori Tori another try, and for some reason decided to order the Bulgogi Lunch Special($7.95).

I'm sure that just on portion size alone you're pretty much getting your money's worth by San Diego standards. Again the Miso Soup was on the salty side, the huge hunks of iceberg lettuce was a ponderous thing to eat with chopsticks, and the dressing for the salad didn't have much flavor. Frozen mass produced Gyoza…..and two slices of bleh California Roll…'nuff said. The four pieces of vegetable tempura was a mixed bag, the onion slice was perfectly fried, and the sweet potato excellent! The Kabocha skin was too thick and hard, and should have been peeled, and the very large broccoli floret was burnt on the outside, and cold on the inside.

The Bulgogi was pretty good, though the quality of the meat was low, which meant tough pieces of "sugi", a slang we use back home in Hawaii, relating the texture of connective tissue to nylon fishing line. The meat was well marinated, even though the flavor was closer to Hawaiian BBQ than Bulgogi……. What made me laugh, was how Bulgogi was described as "Roast Beef" on the menu!!!

There are a bunch of lunch specials ranging from $5.95(your basic teriyaki chicken) to $9.95(kalbi), and it looks like at least portion-wise you'll get what you pay for. Sushi is also served. The service is basic, I saw my Server 4 times, once when I arrived for the menu and drinks, drink delivery, food delivery, and when the check was dropped off.

I don't know if I'll be back, because frankly, knowing how much we used to enjoy our meals at Tori Tori, this was kinda depressing. God knows, "I miss it like the space where my tooth used to be……."

Tori Tori
1905 El Cajon Blvd
San Diego, CA 92104

Mon-Thurs – 1130am-2pm 5pm-9pm
Friday - 1130am-2pm 5pm-930pm
Saturday - 5pm-930pm
Closed on Sunday