You are currently browsing the tag archive for the ‘korean’ tag.

Someone asked me today, “How do you know you’re at a hardcore Korean restaurant?”

I showed them this picture.

Bi Bim Bapp service prep at Choi’s

I also educated them in looking for these tell-tale identifiers too:

1. When the FOB waitress mixes your dol sot bi bim bapp right in front of you in the heaviest bowls on the most flimsy tray….

2. Typical stainless steel vat of ko chu jeun ready for use….

3. When the waitress doesn’t speak any English and pretty much yells at you in Korean…

Ahhh yes, I will be needing some Bi Bim Bapp very soon.

Who knows–Maybe this year, I’ll actually make more than just cucumber kim chee!

Good girls don’t eat Kim Chee

Annyeong haseyo bitches!

Reporting live from QuarryLaneFarms…

Sorry we haven’t posted all week – we were a little star struck since meeting Chef Jonathan Waxman

Back to Hot Dog reviews aka #HD2010 !!! 

We mosey our way down to Happy Dog (Thanks for the recommendation @lzone) and found ourselves perplex with virtually thousands of choices. Being inundated with everything AND the kitchen sink, we opted for a few of their barkeep and menu “choice” standards. 

Menu item recommend? Sure thing barkeep!

 

BTW– the numbers are to help them itemize their toppings. It does NOT denote how many pieces per come on your hot dog. 

On arrival, we were amazed to see cucumbers, kim chee, bok choy and scant remains garlic on the fat hot dog (which they claim to be a quarter pound all beef hot dog). 

Um, is that a hot dog?

 

Good (probably) quarter pound hot dog with the fixins. Beef? Skin? Couldn’t tell thanks to the toppings. 

And even with all that hulla-ba-lu-bub, I see no chilis…Thai, Vietnamese, Zimbabawanise, or any other ethinic chilis. NA-TING! 

Poppy-seed bun? Yep-thanks, but perhaps not so wet. Maybe consider less steam/more warm (Taste great-Less filling). 

Wet buns = not fun

 

We’d like to have more crunch in our bok choy so stir fry the cabbage less. It should be semi firm (al dente) to the bite not wilted and soggy. No Asian I know ever serves their bok choy wilted and soggy. 

Freshness? Who doesn’t love cucumbers on a hot dog? Nice job. 

And now the Captain Obvious point: “Korean kim chee”?!?!?!?!? What?!?!??!?? Of course its Korean kim chee! Who else would claim kim chee? Ethiopians? Hawaiians? Norwegians? C’mon! It’s like telling me “Chinese Fried Rice” or “Jewish Matzo Ball Soup” or “An American Cheeseburger”. Did a Yobo Korean really make it? 

Annyeonghaseyo! I made kim chee

 

Also, I am kinda weirded out by warm kim chee. Maybe this could be added right before service – you know hot/cold contrast. 

And…A wise old man once said to me, “Good girls don’t eat kim chee…” 

Here’s the running tally so you can compare/contrast on this extraordinary journey of hot dog redonklousness…aka “HD2010″:     

Steve’s Hot Dog Lunch Cheddar hot dog = 5/10     

Steve’s Hot Dog Lunch Mustard onion hot dog = 6/10     

Steve’s Hot Dog Lunch Chili onion hot dog = 5/10     

Costco’s Hot Dog combo = 7/10    

Tucky’s Chicago = 4/10   

Tucky’s Cleveland = 3/10   

Tucky’s Kansas City = 7/10   

Tucky’s Detroit Coney Island = 8/10   

Happy dog Thai Chile garlic stirfry bok choy kim chee cucumbers = 5 / 10 

Note: The running list will be published to accompany all dogs posts to help you embrace the full effect of “HD2010″.     

Of course more hot dog reviews to come…just check back tomorrow.      

Reporting live from QuarryLaneFarms

Ariyoshi-you are dead to me.  

Ariyoshi in Cleveland Heights

In the past, Ariyoshi was run by a bunch of Japanese folks. Awesome. Now it seems that the new ownership will lead this place to failure.  

To preface this post, we loved the previous owners of Ariyoshi. But a few months ago, Ariyoshi changed ownership. Our staff has been back several times to track the new owners and their progress. Yep–perhaps this is our dumb way of “we wish it was back like how it used to be” kinda thing.  

Lets begin in fine pictorial fashion, the demise of this restaurant in quality and service.  

Konichi wa! Miso soup is more like salt water.  

Sea water mislabeled as Miso Soup

And yes, FYI-there should be more than two micro cubes of tofu in your miso soup.  

As you can see, when our staff goes out, we eat like kings. Sadly, the types of sushi has changed under the new Korean management. As you can see, our initial plate looked good.  

Details are everything in sushi

*Hand roll california roll has no cucumber in it…As you know, a crucial part of a california roll. But sliced daikon is a great addition. Not.  

*The maguro at your 4 o’clock position was looking a rather flu like pink…far from the deep rich red that is supposed to be maguro.  

*Eel was brushed with sauce after the nori was added. Seriously, take a sushi class will ya?  

Aaaaarrrrrruuuuuugggggghhhhh!!!!!!!!!!!  

So if you have been out with our entire staff before, you will know that we always get an order of chirashi. This simple dish is a sushi chef’s dream cause he doesn’t really have to do anything except fill it with good stuff. And now thanks to our brother Mac-Mac, we now have a standard dish to rate all sushi places we visit.  

Chirashizushi or Chirashi is a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan. The ingredients are often chef’s choice. Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl.  

Simple right? So lets ponder this one for a minute.  

Chirashi: take-1

*Imitation crab should be together. All other stuff shown are in pairs. Why are the two crabs separated? Were they fighting?  

*Yellow tail should have been cleaned better. As you can see, there are parts of skin still on the outside of their cuts. Not so atamagaii.  

*The tiny pieces of maguro should be the largest. It is the highlight of this dish…now reduced, sadly cowering behind the crab.   

*The garnish of ginger, lettuce , lemon wedges should not outshine the maguro.  

*And now for the piece de resistance…WHO THE HELL PUTS TERIYAKI SAUCE ON SUSHI RICE?  

Teriyaki sauce has no place in chirashi

Again, Chirashi has sushi rice. This teriyaki has invaded the rice like Uncle Lowry’s mysterious man-friend Stephen. Cue the uncomfortable hug at Easter.  

#Fail. #Sucks. #Miserable.  

***3 weeks go by***  

At this point, we figured they have gotten rid of their problem sushi chefs and have streamlined their business.  

Our staff arrives and orders a bunch of food (note: we don’t even bother with miso soup as we can make our own salt water).  

Our initial platter comes out.  

Terrible knife work

*Who the hell cut the yellow tail? Were they drunk? Looks like a wang!  

*At the 6 o’clock position, appears that a few tobiko volunteers attempted to roll with the reverse california roll. Not California roll like. 

*Your sesame seeds are not evenly spread across the sushi. That’s just half-assery. 

Achoo-tobiko everywhere

*Did the sushi chef sneeze and the tobiko eggs spew out all over? Sloppy.  

 *Sharpen your knife when cutting nori. The cut on the forefront tobiko sushi is sloppy. Ashamed. 

*Maguro cutting is not precise. I would be embarrassed if I had to hacksaw my maguro.  

*Different kinds of sushi should not touch each other (eel and yellow tail). Very different tastes.  

Remember, Japanese food is an art as well as food. That’s why its more expensive.  

So maybe they could redeem themselves with their Chirashi.  

Another failed Chirashi

 *Not enough rice. You are an Asian restaurant – That’s just embarrassing.  

*The 12 o’clock position, the Red snapper is not cut correctly. Should be more red. 

*Again with the miniscule maguro cuts. Recession or not, this is the hallmark of sushi. Embrace your maguro. 

*Gigantor pieces of misshapen octagon enhanced hamachi that was frozen. I repeat – FROZEN. FROZEN! 

*And the odd number of White fish. Like one. 

Again #Fail #miserable #pissed 

The staff at Ariyoshi mis-marked our bill and claimed that the $30 extra was correct. 

Hilarities ensued as they argued IN KOREAN in front of us…and finally muttered an incomprehensible “No, you pay”.  

At that point, you should have heard what came out of our mouths in Korean… 

To help aid you in what Chirashi is SUPPOSED to look like-Chirashi for pros

We’re not happy about these episodes of poor service and food. 

Just reminds us to find a new go to place for all our Chirashi needs in the Cleveland area. 

Reporting live from QuarryLaneFarms… 

FoodBuzz Featured Publisher

Foodbuzz

Twitter with us!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 594 other followers