So, here's a collection of takeout revisits on places I've posted on a bajillion times.
De Cabeza/El Único:
I was off on a Wednesday and wanted something rich, beefy, and hefty for lunch, so De Cabeza was a natural pick. We hadn't been in a while and Cabeza en su Jugo is so nice during colder weather.
I forgot that Wednesday is Jesus's day off. He really knows how to put things together the way we like.
Still, this was quite savory, warming, and rich…..beefy goodness, with a good amount of spice as well.
Even though we get two orders; we usually have leftovers…..
I need to remember to ask them to put the onions and cilantro on the side……
De Cabeza/El Único
1043 Broadway
Chula Vista, CA 91911
Zgara Greek Grill:
I think it's rather surprising that I don't get stuff from Zgara every week, since it's not too far from home. Still, I do visit quite often and always get the same thing, the pork gyro.
The place seems to be doing some great business. Good for Eric and his Family! He opened during the middle of all the Covid restrictions and has done well!
Seasoned porky goodness, with nice crisp bits, pungent onions, refreshing milky goodness of the tzadziki……..enrobed in a pillowy pita.
Zgara Greek Grill
1229 Morena Blvd.
San Diego, CA 92110
Sue's Korean Kitchen:
Speaking of businesses that opened during the times of Covid. Think we were still in "red-tier" when Sue's opened in April of 2021.
The main dish I get here is the Kimchi Fried Rice with Spam (of course). It's still makes my preferred "under $14 for lunch" mark priced at $11.99. Though back in March it was $10.99.
Still, Sue's opens early at 10am, so I can get there before any lunch rush. For some reason, the woman there always remembers me?
I will say, that on my last visit, the portion size seemed to have shrunk a bit.
Still, this is enough food for me…… I like the fermented spice of the house made kimchi and of course the Spam. You know, the salty-savory-fermented kinda thing.
Sue’s Korean Kitchen
6755 Mira Mesa Blvd.
Suite 109
San Diego, CA 92121
Speaking of fermenting….here's a photo of a take out meal that has been relegated to one of my folders for so long that it would be the photo equivalent of Suan Cai. So, while I'll delete all the detail photos, here's one of the entire meal. Can you figure out where it's from?
And on that note, I'd like to know, what's in your current "rotation"?
When all the planets align this is a good dish….of course no one wants to only have a dish be good once every 30 years, right? This was actually better than 
My order was waiting when I returned. Overall, for eleven bucks this wasn't bad at all. The rice wasn't of the best quality, but was cooked decently. There was a standard green salad which was on the verge of heading south.
This was not bad at all. A humble dish, decently flavored, and nicely priced for this day and age. Nice folks working here too! There was a steady flow of folks eating in and picking up takeout. I'm happy that business, at least to me seems to be doing well.
I ordered this at a heat level 4 (on the scale of 1-5) and it was adequately spicy. Though I'd return with friends a week later and we ordered heat level 5 and it wasn't as spicy as this. Of course you can instantly see this is missing the salted crab and the tomatoes are just wedges that haven't been poroperly "briused" in the "kruk". This was slightly funky, not a savory as we enjoy and the liquid was kind of watery.
This was a shade better than the larb, at least it had a bit more heat to it. The gailan was crisp and nicely stir fried. The pork belly suffered the same fate as the previous dish; it was hard. We were left wondering what was going on with the usually crisp and tasty pork belly.
Well, the first thing the Missus said when I opened this was "where's the fried egg"? We had ordered and paid for the "fried egg option" but they forgot to put it in this dish. Bummer. And I wasn't about to drive all the way back to 30th street for a $1.75 egg. This dish needed more basil and the overall texture was on the greasy side. At least the chicken wasn't hard and dry as we'd experienced before.
The eggs were decently cooked, much better than the over-cooked boiled eggs I'd had last time. The sauce was nicely flavored, not overly sweet, good anise-soy sauce tones.
much fat for my taste, it wasn't bad at all. At least I didn't go hungry. Overall, it was better than what I'd had the last time, the price wasn't too bad, and I'll take that.
The interior had undergone changes.
The menu is pretty extensive and has many ‘authentic’ choices- not “dumbed down”. 
There is a Lunch Special menu available Tues-Friday. Specials include 'vegetarian soup' -yes, miso- as well as 'salad', vegetarian egg roll and fried wonton.
On this day, yellow curry with chicken ($11.95) was The Mister's choice. The curries here are very good- there are eight types. Yellow curry is made with potatoes, carrot and onion and coconut milk. A filling, flavorful meal. 
During the pandemic, I would order 'to go' from the appetizer menu. #13, "Crispy Rice Salad" (Nam Kat Tod) has become a favorite. The spicy lime sauce compliments the red and green onion, dry chili flakes, fresh ginger, mint, cilantro and cashews.
All of that is mixed with sour fermented pork (and thinly sliced cartilage) mixed with the crispy rice and toasted rice flour. Very satisfying, especially during our heat wave.
Here is the sushi bar, in its new location. The menu is only sushi; no other Japanese choices. 
Yikes. Well, the chicken was nice and moist, but the skin lacked color, was really rubbery, and worst of all the whole thing lacked flavor. I mean it really lacked flavor. Like I've said before, I really can't call this Kai Yaang. Strange thing is, I've made recipes from Su-Mei Yu's cookbook and things have turned out well. In fact, there's a "Gai Yang" recipe in 
