Commenter

ArkyTrojan

Architecture, art, football, film, and food -- pretty much all I need in life. Oh yeah, and my wife, too, otherwise there will be nobody to enjoy the architecture, art, film, and food with ;) (...she's not so much a fan of the football part... ;P )

  • Location: Los Angeles, CA
  • Favorite foods: Burgers! And all things Chinese and Swiss. Though not necessarily all three mixed together...
  • Last bite on earth: Stir-fried wide rice noodles with beef, soy, scallions, and bean sprouts. Pretty common Chinese dish, but I'm not sure what it's called in English...

Latest Comments

The Best Lobster Rolls in Boston

@Porgy_Sashimi -- I can't tell if you're being serious, but I did try the McDonald's version years ago in Cape Cod :P I'm ashamed to admit that it was very first lobster roll I ever had...! But then again, I'm from CA, so I know absolutely NOTHING about proper lobster rolls. Having said that, however, we have a diner out here that makes decent lobster rolls once in a while, but then started making the cold version with pico de gallo instead of celery/mayo -- even I knew that that was some kind of lobster roll sacrilege! Thankfully they've started going back to the traditional cold preparation since...

A 5-Stop Eating Tour of LA's San Gabriel Valley for Under $40

Having said that, I heartily second wetdog2's recommendation of Emperor Noodle House -- the shen jian bao there are great, and I'd take their XLB over Din Tai Fung's any day.

A 5-Stop Eating Tour of LA's San Gabriel Valley for Under $40

Savoy's Hainan chicken rice is just plain awesome. I've been eating there for years and can't ever muster any desire to order anything other than the Hainan Chicken rice.

I've never tried the shen jian bao at Kang Kang, but probably will at some point. The problem is that it takes 20 minutes to find a parking space in the lot, assuming you hadn't already given up after seeing the line of cars still lurking in wait for people to leave...

Everything You Need to Know to Make Chinese Hot Pot at Home

We use bean thread noodles (glass noodles) -- they cook relatively quickly and retain a nice chew. And the sacha/satay sauce also works really well as a dipping sauce -- just dilute the paste with soy sauce and/or chili oil. The glass noodles are particularly tasty mixed in that sauce. We've also used XO sauce for dipping before, but it didn't really add much flavor-wise, and I feel like it's a waste of XO sauce...

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

Good god, you scared me with that post title...

Is there anything such as rent control for commercial/retail properties in NY? In CA, at least, residential rent is only allowed to rise a certain percentage every year, assuming that the property is rent controlled, but I don't know if it also applies for retail space.

Also, why are there no laws in place preventing owners from withholding employees' last paychecks? Is it a Chapter 11 kind of provision that allows this?

As painful as it undoubtedly is to see one's business fold, I hope that the closing-restaurant owners can at least find some solace in that their equipment is going towards helping someone else try to keep their restaurant afloat -- they, of all people, probably understand the difficulty of doing so.

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

I'm actually kind of surprised that Cheerwine doesn't sell. It's fairly popular even in CA, so I would have thought that those wanting an authentic Carolina barbecue experience (i.e., those complaining about certain items being absent from the menu) would love having Cheerwine on the menu. In any case -- keep up the good work, Uncle Ho -- we're pulling for you, and your series has been a very good read...! (I've recommended it to a friend who's in the process of opening up an ice cream shop; not really the same thing, but he can still relate to the challenges of trying to make a dream a reality)

Also, I second pdonphillips -- hushpuppy waffles sound brilliant...

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Boo. We'll miss you, Robyn -- happy trails on your new adventures!

Tea taste test/brand preferences?

If you have a Cost Plus World Market near you, they are on the more affordable end of loose leaf and higher-quality bagged teas.

I also second the suggestions to find an Asian market, whether it be Chinese, Japanese or Middle Eastern -- they will have loose leaf teas at a very good price point. I also second the Mighty Leaf recommendations -- one of the better bagged teas I've had. I have yet to find a bagged green tea that comes remotely close to loose leaf flavor, but Tazo Green Tea Tips come close in my opinion. So do some of the Asian brands.

And I must defend Lipton, as they are the best tea for making Hong Kong style milk tea and ying yeung :)

Tea taste test/brand preferences?

If you have a Cost Plus World Market near you, they are on the more affordable end of loose leaf and higher-quality bagged teas.

I also second the suggestions to find an Asian market, whether it be Chinese, Japanese or Middle Eastern -- they will have loose leaf teas at a very good price point. I also second the Mighty Leaf recommendations -- one of the better bagged teas I've had. I have yet to find a bagged green tea that comes remotely close to loose leaf flavor, but Tazo Green Tea Tips come close in my opinion. So do some of the Asian brands.

And I must defend Lipton, as they are the best tea for making Hong Kong style milk tea and ying yeung :)

There's a Spanish Chain Called Taste of America and This is What They Sell

We had sandwich spread around the house when I was a kid, too. Not sure if my mom picked up the habit from Hong Kong (i.e., British habit) or Oklahoma (i.e., American habit) though. I haven't seen it lately, but I do know we bought it from Vons/Safeway or Ralph's/Kroger or something like that...

Super Bowl Party Giveaway: Pat LaFrieda Sliders

Watching with a Seattle-native friend, lamenting the fact that they beat my Niners...

AHT needs its own Burger Hall of Fame! Get your picks in!

Is the burger/taco/pastrami/fried everything-stand phenomenon a just a Southern California thing, or does everyone have them in their home cities? Is there perhaps a place in the HOF for the first stand (assuming anyone knows who started doing it first) that popularized the one-stop-shop for local street cuisine?

What's the Weirdest Ice Cream Flavor You've Ever Tried?

Not really weird, per se, but we had some avocado ice cream at last year's Carpinteria Avocado Festival that really tasted like eating a frozen whipped avocado. It was really pleasant until we got halfway into the bowl, when it started tasting like frozen whipped sweet guacamole (we're almost certain there was onion powder in the mix somewhere).

...which is kind of how I would describe the taste of durian, except that the durian has more onion...

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

We sit through a 4-hour live-draft for my fantasy football league every year (even though the auto-drafted teams always seem to do better than the live-drafted ones...) because the draft host spends 2 days prior smoking meat in his Big Green Egg. It might not seem like such a bad thing until we get down to the 16th round in a 12-person league and nobody has any idea who any of the remaining players are. Yeah, First World Problem...

'Time' Names the 17 Most Influential Burgers of All Time

I agree with tankwatkins -- Rite Spot at least claims the first cheeseburger, so there should be at least some mention of it, or whoever else claims to have invented it.

And Krusty Burger...? What did that influence...?

Pantry Essentials: All About Marmite and Other Yeast Extracts

My old roommate loves Vegemite and describes it to the uninitiated as, "feels like peanut butter, tastes like soy sauce..."

The Best and Worst Coffee Beans at Trader Joe's

I like the Tanzanian peaberry as well, even though it brews (I use a press) a little more acidic than I typically like (could be a problem with my grind, since I'm just using a -- gasp! -- flat-blade grinder that doesn't grind particularly evenly). They may have it a little more often here in CA since there are more TJs out here.

This Week at Serious Eats World Headquarters

...aaaaand now I just spent the past couple hours watching people knit...

Poll: Do You Cut Your Burger in Half Before You Eat It?

Depends on whether I'm exercising restraint/portion control...

What did Santa bring you?

We got honey-walnut squaw bread from Schaatz, some homemade blackberry and peach preserves, and assorted chocolate-covered dried fruit from Santa, as well as a long-coveted cast iron skillet and dutch oven, which I might have helped Santa out a little bit with... ;P