Damn I’ll have to check those out. How does one make pork floss? Is it just dehydrated pork shredded?
I tried bringing some friends to L’Industrie on Saturday, but Action Bronson had a FTD [F*ck that’s delicious] block party that ended up having like a 200+ person line, that’s why we settled on Leo’s 
. I think there’s only currently one spot that I’ve tried that I’d consider in the same tier, if not better than L’industrie, and that’s up in San Francisco
A ton of LA contenders are up there too; Sei was an emotional experience for me, La Morra popup out of Tabula Rasa is up there too, but there’s still a ton of pies in LA I need to try!
Honestly, my jaw dropped when they handed me those 3 slices on the lunch tray. I hadn’t been that excited for pizza in a while!
It seems that everyone truly has a preferred steakhouse and they’re willing to die on that hill LOL. My dining partner will die on the hill that Peter Lugers is the best, but a 3rd friend hated both Peter Luger’s and Smith & Wolensky and swears by Keens. Was super fun to see them go off on it. Meanwhile I’m the outsider with no horse in the race and would be down to go any steakhouse my friends invite me to!
My previous steakhouse experiences have been basically exclusive to SoCal and Vegas
- SoCal Mastros, Capitol Grille, Chi Spacca,
- Las Vegas Transplants CarneVino (now closed), Bavette Chicago, Cut
Surprisingly, my favorite steak was actually at brasserie Monsieur Benjamin’s in SF, cooked in charcoal but then basted in butter for the insanely complex 1-2 punch of smokey grilled and fried.
Keep in mind eating at these steakhouses has been over the course of like 10 years so definitely not objective/side-by-side comparisons:
- Monsieur Benjamin > CarneVino > LV Bavette > Chi Spacca > Mastros = Cut > Capitol Grille = Keens
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Figured I would ask you since you have insane intel on Vietnamese goodies
My grandma used to buy chicken floss w/ lime leaf and i thought it was the most mindblowing snack ever, I would sometimes put the entire floss in a spice grinder and basically use it as a seasoning powder/topping.
https://saffronstreaks.com/recipes/guest-post-vietnamese-spicy-chicken-floss-with-lemon-leaves/
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Now I am interested
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@jc_eats great eating!!! Thanks for the epic reports
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Here is a video about it, Harlem Chopped Cheese Sandwich | Kenji's Cooking Show - YouTube
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Essentially stewed, shredded, then dry fried with seasoning until dry. I think it would take some practice to get it right.
If you want to dip your toe in the water you can pick up a small tub of Kimbo Brand @ 99 ranch for about $4.
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Thanks for the clarification, haven’t had it in years but I’m red label formosa brand for life lol
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Back to my favorite fried chicken place Go Go Bird to try their Japanese Poutine. Great French fries covered in curry gravy with cheese curds.
Then of course ate our usual fare and found a tasty new beer.
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could you taste the bonito flakes in the beer? or was it more of a subtle something extra in the flavor?
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I was quite impressed by their Japanese poutine, although I wish they wouldn’t put the whole thing in the oven with the cheese curds to melt everything. Part of the poutine experience is the texture contrast from partially melted curds with the other components, and ideally the squeak of fresh curds if you’re getting a truly good rendition. Flavors were excellent and so were the fries.
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I wanted to taste a slight hint of Bonito in my beer cause I’m a freak but no, I think maybe added a little sweetness to it. If somebody made an Uni IPA I would buy it.
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Yeah, I think great fries, I’m not a poutine guy so while it was very good, I’d rather get the normal fries
There are some beers brewed with oysters - Flying Dog Pearl Necklace Chesapeake Stout (but didn’t have any significant briny/oyster flavor)
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Ohh I wanted to try Go Go Bird on Wed but noon opening time was too late for me as I was starving at 11am. Opted for Monty’s Good Burger instead. They are doing a collab with Ouai (haircare company) with a happy meal offering that includes a Ouai freebie. I’ll have to make it back to try Go Go Bird
the shredding is the key… classically the shred in bamboo baskets by rubbing the cooked pork in a circular pattern shredding it with the grain to yield thin strands but now they prob use paddle on mixer and then it’s actually typically slow cooked in the home setting in pan. not sure about for manufacturing setting.
Yeah pretty much any food to go places will have it but the place we go to is
Queen Eggrolls Hongloan Food
(714) 775-1330
https://maps.app.goo.gl/fTQFHRKhCMJk1A4b6?g_st=ic
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Went to an impromptu Beat the Heat Eat-a-Thon.
The pre-heatwave plan was for a touch football game at Mission Oaks Park in Camarillo, but as the day drew near and we saw the temps rising to the 100s we decided we didn’t want to die, so we switched the plan to Zuma Beach, but those temps were a mere 90 degrees, so our cousins invited everyone to their place for an air-conditioned potluck in Lafayette Square. Yay! Five minutes from home!
It started out with a normal amount of food - chips, dips, Ralph’s fried chicken, the obligatory salads…
Then came Triple Beam Pizza…
Then thru the door comes Porto’s…
Then Bludso’s!
Stop it! Wait, my favorite banana pudding? Okay maybe I have a little more room…
And of course there’s usually a cake to celebrate someone or something. It’s rude not to have a slice of home baked birthday cake…
I’m getting full just reliving this day! 
Happy Eating!
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That is an absolute thing of beauty.
Wow!!
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Apologies for short-circuiting the Chopped Cheese thread.
The Pork Fu is a completely separate deal.
I could’ve sworn someone had posted about Blossom in Santa Monica, but I don’t find it w/ a forum search.
At any rate, partner was in the mood for Vietnamese, but neither of us were in a mood to drive very far. And so we found ourselves here. The food was really, REALLY good. Mama Hong’s gets good reviews on Yelp (and is much closer to us), but I thought their pho was pretty blah.
This place, though, is pretty sophisticated (the flavors, not the setting, although that wasn’t too bad, either). Spring rolls were ENORMOUS. Pho broth subtle, “clean,” but w/ just enough “soul.” Never thought I’d see ox-tail at a place in Santa Monica. Will def be back.
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