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RED Ramen with ground beef

Tatsu Ramen’s slogan is “Ramen with a Soul”.

Upon entering, you are greeted by three (soulless) iPad’s waiting to take your order.

Hmm, maybe they’re being ironic?

Like rain on your wedding day?

There’s a few real live human waiters milling about. Wiping your table and eventually serving you your order.

But it’s pretty much mostly automated here. You tell the iPad how much garlic you want. You tell it how much spice you want. You could probably even tell it your darkest secret and it would somehow incorporate it into your order.

So, where’s the soul?

Who cares! The ramen is top notch!

The RED Ramen has the perfect amount of spice, noodles and broth. I didn’t run out of any during my chow session.

I probably wouldn’t bother with the Naked Ramen again. The broth is half the point!

And I’m not really a fan of communal seating. Don’t really care much for seeing and smelling my fellow (strange) man.

It kind of cancels out the iPad lack of human contact element. I kind of wish one could eat their ramen in a single, Peepshow style booth in peace. Like a normal person!

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An all American breakfast! (That's not what its technically called)

Here’s The Pantry’s schtick: Open since 1924 (downtown LA), they’ve never closed and they don’t even have keys to the place.

I’m sure both factoids are probably untrue. However, while not ever closing may be the Pantry’s trademark, I’m not sure that’s necessarily a good thing.

Close the place for a few hours, people!

Maybe at 4 a.m. Last call ended two hours ago and breakfast doesn’t start for another two.

Give the place a good spring cleaning! Scrub the walls (perhaps, with hydrochloric acid), maybe the corners under the tables where decades of bacon bits and toast crumbs have fallen and taken root.

I’m sure the bacteria count here is legendary.

But I love it here!

Really solid breakfasts to be had.

Crazy crispy bacon.

But the best part of it all…the reason why I come…and sometimes it’s all I order:

The toast.

The freaking toast.

I’m sure they griddle it in bacon fat. Or at least rub it a few errant bacon pieces.

It’s this amazing sourdough that’s slathered in just the right amount of tasty, tasty grease.

And then I add some butter cuz, why not?

The Pantry. Hardening folk’s arteries since 1924.

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Nutella Rugelach!

I’m not sure if I can technically throw a proper Seder dinner when I’m not Jewish.

But I’ll sure try!

Like most of the regional cuisines I attempt, these aren’t quick and easy recipes. Also, it helps to read the full recipe ahead of time so you know if something has to sit overnight or cool or whatever. Let’s just say this dinner took 40 days and 40 nights to prepare.

I decided to make four things:

Potato Latkes
Matzo Ball Soup
Nutella Rugelach
Cranberry Noodle Kugel

I’ve never made any of this stuff before. Was I ready for the challenge?

I decided to spread these dishes over a few days to lessen the load. My week has included multiple trips to the kosher grocery store and kosher butcher. Lots of Google searches, and letting things sit overnight and more trips to the kosher grocery store.

Latkes and Kugel are super simple to make. Rugelach and Matzo Balls take a bit more work but are worth it!

KOSHER 101:

*Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law).

*Any animal which chews it’s cud and has a cloven hoof can be eaten (as long as it’s killed in a kosher manner – meaning it’s throat properly slit. This is widely known as the most humane way).

*Some forbidden animals: Pig, Rabbit, Reptiles, Camel, Shellfish

*No mixing of meat and dairy.

*No cross contamination of cooking utencils. If you use a pan to boil some milk, consider it your permanent dairy pan.

*Fish is not considered meat, so it can be eaten with dairy (ie: lox and cream cheese)

*All fruits and vegetables are kosher but grape products (wine and juice) fall under stricter guidelines.

*60% of all products on the grocery store’s shelves are kosher.

*You can tell if a product is kosher if it has a symbol of “U” or “K” on it. That tells you which company has inspected it.

*Letters of the alphabet cannot be trademarked so many companies (like Jell-O) deceptively put a “K” on the box even though it’s not kosher (the gelatin contains non-kosher meat by-products)

*Food companies pay organizations like OU Kosher and KOF-K to inspect their facilities, products and practices and give them the go ahead to place their certification on the products.

*Kosher foods have not been blessed. They’ve been inspected. And it’s not like a Rabbi is sitting in the factory watching every jar of Gefilte fish go by.

*Pareve means the item contains neither meat nor dairy.

*Glatt refers to meat that has been inspected post mortem to make sure there are no lung impurities. Extra kosher, if you will.

*Only 21% of American Jews keep kosher in the home.

*During Passover, the foods that can be eaten fall under even more strict guidelines. No leavened bread. In some cases, no rice or beans. It’s basically an Atkins diet.

*Manischewitz, the best known Kosher food company was founded in 1888. Famous for their sweet wines with a super high sugar content, even corn syrup!

*If you’re a Jew, you’re probably a Sephardic or an Ashkenazi, the two largest subcultures.

*Sephardics originate from Spain, North Africa or the Middle East.

*Ashkenazis originate from France, Germany and Eastern Europe.

*During Passover, Ashkenazis cannot eat rice, corn, peanuts or beans but Sephardic Jews can.

*Kosher beer is really delicious.

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POTATO LATKES:

Ingredients:

1 pound potatoes
1/2 cup finely chopped onion
1 large 1gg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.

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Latkes with the usual accompaniments, sour cream and applesauce

MATZO BALL SOUP:

If you don’t want to buy schmaltz (rendered chicken fat) you can always use the fat from making the stock, there’s plenty of it available after the cooling process.

Time: For broth, 2 hours plus chilling; for matzo balls, 2 hours

FOR THE BROTH:
1 3-to-4-pound chicken
Kosher salt
4 stalks celery with leaves, chopped
2 carrots, chopped
1 onion, chopped
2 leeks, chopped and thoroughly rinsed
3 cloves garlic, peeled
4 sprigs flat-leaf parsley
3 sprigs dill
½ teaspoon black peppercorns
2 bay leaves
Salt and freshly ground black pepper

FOR THE MATZO BALLS:
1 cup matzo meal
4 large eggs
2 tablespoons schmaltz (rendered seasoned chicken fat, sold at butcher shops) at room temperature
1 tablespoon kosher salt
½ teaspoon baking powder
¼ cup seltzer

FOR GARNISH:
1 carrot, peeled, thinly sliced and blanched until soft
2 tablespoons chopped dill.

1. For broth: Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.

2. Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.

3. For matzo balls: In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.

4. Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.

5. To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.

6. I added some kosher noodles as well

Yield: 10 to 12 servings (or 4 Giant Balls)

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CRANBERRY NOODLE KUGEL:

Ingredients

â– 1 cup dried cranberries
â– 12 oz wide egg noodles
â– 6 large eggs
â– 1 lb sour cream (2 cups)
â– 8 oz cottage cheese (1 cup)
â– 8 oz cream cheese, softened (1 cup)
â– 1 cup sugar
â– 1/4 cup unsalted butter, melted
â– 1/4 tsp salt
â– Cinnamon and sugar for dusting
â– Nonstick cooking oil spray
Two Cups Cornflakes – for topping

Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the dried cranberries with hot water and let them soak to plump while you prepare the other ingredients.

Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook till tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.

In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.

Pour the egg mixture over the cooked noodles in the pot and stir till well combined.

Drain the cranberries and pat dry. Stir them into the noodles.

Spray a 9×13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.

Top the kugel by sprinkling generously with the cornflakes rolled in melted butter. Then dust with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).

Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.

Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

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NUTELLA RUGELACH:

Ingredients

•2 sticks cold unsalted butter, cut into chunks
•8 oz cream cheese, cut into chunks
•⅓ cup Greek yogurt
•½ cup of sugar, plus more for sprinkling
•2 cups all-purpose flour
•2 tsps vanilla
•½ cup hazelnuts
•1 can Nutella

1.Cream together butter, cream cheese and yogurt.
2.Add in sugar, flour and vanilla. Mix it up again to form a sticky dough and all ingredients are combined.
3.Divide the dough into four balls. Wrap in saran wrap and chill for two hours or overnight.
4.Pre heat oven to 350.
5.Roll out each ball on a floured surface into a circle, keeping the other balls in the fridge until you are ready for them.
6.Eat a spoonful of Nutella.
7.Spread a thin layer of Nutella on the circle, sprinkle with sugar and hazelnuts.
8.Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a sheet, sprinkle with more sugar and bake for 25 minutes or until golden

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We had the place to ourselves! Well, we had to scare off a few folks first.

Tom Bergin’s recent remodel has me a bit baffled.

It kind of looks exactly the same.

Maybe they just took everything down, gave it a good scrubbing and then put everything back?

Either way, I was thankful for that familiarity when I stepped foot into the place that still felt like an old friend.

An old, drunk (slightly stale smelling) friend that is.

I came here to blog about the food (and I’m doing just that) but it also became a fun place to day drink at.

Clearly, we were the only ones with that on their minds.

Maybe a dark, old Irish pub is not where the average Angelino spends their sunny afternoons? Screw that, some of us have to work the next morning and still need a (sorta) good night’s sleep.

Day drinking it is!

But first, to fill the bellys.

I was shocked how good the corned beef was. Crazy tender, huge portions, really flavorful.

The mashed potatoes which topped the Cottage Pie were insanely buttery.

I enjoyed the Reuben balls but could have used 1 or 2 more of them.

I was flat out disappointed with the pretzel. Dry as a bone. But the super horseradishy sauce was fun…to flick in Chesty Morgan’s eye!

We widdled away the afternoon, taking tastes of the foreign booze on the shelf and doing Irish Car Bombs.

Try to come at night and all bets are off. That’s when they break out the valet and the vibe completely changes. At least, it was like that 10 years ago when I used to come here.

Now, I’m just a day drinking old timer trying not to fall off my stool.

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Pasta Carbonara - Spaghetti with pancetta, reggiano, egg yolk and parsley

I firmly believe that, with a few exceptions, all Italian restaurants are the same.

Which is why we love them.

It’s nice to know that when we have a craving for pasta or pizza, we’re gonna get what we expect.

We don’t need the Italian wheel reinvented.

The problem lies with us bloggers. What the hell can we say about these places? There’s just nothing to write about. Unless the place is dreadful. Usually it’s not.

I blogged about Della Terra two years ago. I’ve noticed I’ve been doing that a lot lately.

Repeating restaurants.

That’s how I know I’ve lived in LA too long. Maybe it’s time to move on to bigger and better cities jam packed with new foodie treasures to explore.

HERE’S THE FACTS:

Always get a pizza and the pasta servings are very generous!

The salmon was a bit fishy, I wouldn’t order again.

Lamb chops were excellent, recomended for a meat course.

Service is friendly and the place never seems to be too crowded.

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Just a plain, ordinary Cheeseburger

Cheeseburger Week….Sounds like a blast, right? A hoot? Or maybe a word that’s still actually being used today. Like nifty.

Pasadena Cheeseburger Week on the other hand…oh god, do we have to??

Driving to Pasadena from Hollywood on a skewl night in rush hour traffic is not exactly an enticing road trip.

Is our precious time really worth a few lousy cheeseburgers?

Thankfully, it was.

Some history for ya: the cheeseburger was invented in Pasadena in 1926. Just Google it or click the link below if you don’t believe me.

Not sure why no one thought to plop a slice of cheese on a burger before that, but Pasadena has proudly claimed this daring feat.

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Chesty Morgan and I wanted to try two of the best rated old timey burger joints still in business so we chose Pie N Burger and The Original “Tops”.

Pie N Burger, opened in 1963, has been on Top Ten Burgers in American lists for ages!

I get some of the appeal. That crusty old diner hasn’t been remodeled since Nixon was President. The waitresses are a bit slow but nice enough. If you enjoy being hushed when you interrupt their sentence.

Wait, maybe I don’t get the appeal.

The burger is really old school too. Just burger, cheese, bun, lettuce and a crapload of thousand island. Don’t get me wrong, It was good. But not amazing. In and Out has that formula down. And Pie n Burger doesn’t have “Animal Style” capabilities.

Fatal flaw.

This was made up for with an incredible Boysenberry pie. Perfect, flakey crust. Filing wasn’t too sickly sweet.

Boysenberries are an elusive fruit. Harvested only three weeks out of the year, they’re pretty much impossible to find.

So, when you see them in pie form, do not hesitate!

Tops opened in 1952 and is clearly the winner. It’s got a more fast food feel than PnB. It’s very clean, fast service and features an amazing Pastrami burger.

Seeming like an odd combination, pastrami and burger go so well together!

Kind of like high cholesterol and diabetes.

Share it with a friend to avoid any guilt. Then order a side of zuchini fries because you’re a masochist.

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heirloom pumpkin, Sichuan pepper crust, pomegranate, brown butter, ricotta salata, crispy shallot.

Oh Superba….how you teased me for so long…

All the accolades and top restaurant lists.

As I don’t live anywhere near Venice, I had to pick an opportune time to sneak away for an extended lunch.

Road Trip!

Everything sounded so good….everything looked so good….

But in all honesty, it just didn’t do anything for me.

Sadface.

The few bites of heirloom pumpkin (above) were tasty and perfectly cooked but not really worth $13.

The chicken sandwich was fine but the chicken didn’t really have much of the “fried” elements I was hoping for. I could see the breading but could not taste it, nor was there any crunch. The slaw and bread were a nice accompaniment, however.

And I’m sorry to say but the mohawk macaroni was just weird tasting and I’m not sure exactly why. I loved all the ingredients! Something about it was just off…a little sour. Maybe too much blue cheese? Is there such a thing??

The outdoor seating was crazy uncomfortable, too. Papa’s got a bad back, son!

Super friendly service, though! Our waiter was awesome!

Also, loved the useage of fried herbs!

I suggest coming here for after work drinks and snacks and you’ll be all right.

Bun Boy has spoken….and no one cares.

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Spicy Salmon Tempura Roll

According to word of hungry mouth, Crazy Fish is pretty hoppin’ during peak hours.

Luckily, we arrived before all that. Around 12 noon, it was quiet and peaceful.

My friend, Clyde, says this is one of his favorite sushi places.

While everything we ordered was tasty, the best part was the big box of pickled ginger they leave at your table if you request it.

I’m not sure if ginger was something introduced to us Westerners to help us choke down the idea of raw fish back in the early 80’s but I don’t mind one bit!

The best item ordered was the Kinta roll. The spicy raw tuna combined with the tempura seaweed and eel sauce was delectable.

The cajun yellowtail sashimi was unique and flavorful but you didn’t get much fish for the cost.

To make up for this, bring a ziplock bag and steal a bunch of that pickled ginger!

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Angus Beef Okonomiyaki

I ended up coming to Gottsui when I was scared off by the line coming out of the ramen place down the block.

Gottsui specializes in Okonomiyaki.

Japanese savory pancakes topped with stuff.

A lot of stuff.

While the menu only listed three ingredients, it was also covered in dried Bonito shavings.

Sounded innocuous to me, I had totally forgotten what “Bonito” even was.

When the sizzling, round platter was placed in front of me, these shavings began to writhe eerily. Like possessed skin flakes!

It was a little off-putting. They literally never stopped.

Then I suddenly realized that “Bonito” was fish.

I’m not really into mixing seafood and beef flavors to be honest. Plus, the skin flakes were creeping me out.

As much as I adore every Asian cuisine, I realize fully that I have not been exposed to a multitude of popular dishes. Especially ones featuring shellfish, which I cannot eat.

I started to dig right into the molten madness with my chopsticks (much to my burning tongue’s protests) when the waiter showed me the mini shovels which you take portions of food from the hot plate to another, colder plate.

Like a civilized human being.

Now to contradict myself after all that:

This was delicious!! So unique and so flavorful!

I ate every drop. And begrudingly learned something in the process.

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MESS BURGER slow onions, Vermont cheddar, b&b pickles, smokey sauce, brioche, fries

Not every restaurant is supposed to be amazing. Some are just good and since when did “good” become a four letter word?

I think the LA restaurant scene has become spoiled and inundated. Places are opening up daily, popping up like delicious STD’s. Except more expensive to treat.

We want our minds blown with each bite.

We want to consume undiscovered sea life and rare, poisonous greens and parts of animals one was not meant to eat.

We want trends.

We wanted pork belly and quinoa and kale. We got it.

Remember when we wanted foam? We got it.

And it was gross.

There is absolutely nothing wrong with good food and a good time.

That’s exactly what Mess Hall was for me. Everything was good. No mouthgasms. No “this is the best thing I’ve ever had”.

Just solid, tasty meals.

But that’s boring, right?

HERE’S THE FACTS:

Mess Hall is a very popular joint right now, plan your visit accordingly.

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All of the entrees were quite tasty, no bad apples in the bunch.

Cocktails were really great, remember to order a few!

Service is attentive, you will not be ignored.

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