Jump to content

deangold

Members
  • Content Count

    3,133
  • Joined

  • Last visited

  • Days Won

    35

About deangold

  • Rank
    Van Lingle Mungo
  • Birthday 08/29/1957

Contact Methods

  • Website URL
    http://www.DinosGrotto.com

Profile Information

  • Gender
    Male
  • Interests
    Opera, Sondheim, wine
  • Location
    Annandale Adjacent

Recent Profile Visitors

1,666 profile views
  1. Tantanmen is the Japanese transliteration of Dan Dan Mein or Dan Dan Noodles. Should not have a thickened sauce while Ma Po tofu does. Both have similar ingredients: bean sauce, chile oil, vinegar, soy, Sichuan peppercorn, and pickled vegetable.
  2. A major part of the enjoyment of fine single malt is nosing the aroma as you swirl the dram ni your glass. Another is the opening of the spirit with a splash of water. But I did say FINE! Glenlivet long ago reinvented itself into commercial swill.
  3. Hay, everyone is entitled to their opinion. No matter how wrong {disagrees with mine} it is.
  4. Last night I wanted to watch the Dodger Game on the TV and I chose Pelicana because they stay open 'til midnight. I had the joy of sharing the space with a couple where the woman was a scream her head off Dodger/Ryu fan. Made from sore ears but a hugely fun watch.
  5. Both are definitely on our bucket list. We tried Pelicana when Choong Man was closed.
  6. ChiMc is small and a little run down, in a small shopping strip with a pizza joint, a happy ending massage place and a bolivian joint. It is also a mile from our new abode. We get a small half and half {spicy & soy}. The coating is much thinner than at Pelicana, the spicy is really spicy. Standard beers. We do the call ahead for the chicken but I would recommend waiting only 25 minutes if they quote you 35. The surprise here is the kimchee fried rice which is a little greasy and very good. Again, a lot of stuff on the menu that we have yet to try. Recommended but we prefer Pellicana. We will be regulars at ChiMc for this nights we don't want loud or when the 3 minute drive is just too tempting compared to the 7 minute drive. And if we are out to get plastered, we can walk.
  7. We have made a few visits for Korean Fired Chicken in Annandale. I will post a running commmentary of our visits but I htink it would be fun to complie a compenduim of places and experiences! Pelicana is next door to The Block. It is small with a bar on one half and tables along a banquette on the other. The music is loud without being obnoxiously so but the hubub from the guests can get quite loud. The bartenders are earnest rather than really skilled. There are a lot of different was to have chicken. Wings come grilled or fried; the former with a choice of three sticky/messy sauces and the latter can be had original, extra crispy or soy. I prefer the crispy while Kay incorrectly prefers the soy. They fried comes with a sauce and all come with a tiny bowl of pickled daikon cubes. We had the fried gizzards which is a huge plate of chopped gizzards fried perfectly but it is way too much gizzard for two. Again, you get a cup of sauce. We have yet to try much of the appetizers and other dishes but they have a have variety on offer. The onion rings look incredible while the fries look just ok. On the drink side, they have a variety of 22 oz beers from Japan & Korea but with noting unexpected. They offer soju cocktails for $20 a decanter and we had the yogurt one and it seemed quite defective as there must have been a hole int he bottom of the decanter as it emptied was sooner than our drinking would indicate. It was so good that I googled a recipe and it is trivially simple to make: one of those little 2 oz frozen yogurt drinks, 4 oz of soju {did you know soju comes in liter bottles at the VABC?} and 2 oz of sprite or club soda. Hard shakle over ice and strain. Highly recommended but you can OD on fried foods easily.
  8. Just because you can do something does not mean you should. I am hard pressed to see how Frank's employment can do actual harm to Mr Ilhan's empire. He very publicly repudiated Frank's cooking by very publicly parting ways with him, tossing out the old concept, etc. I am not a fan of his empire so I will not be able to withdraw my business from it, but I htink a lot of Frank's fans might feel like doing so.
  9. I think we have had the okonomiyaki. In any case, the takoyaki makes me think they could do a good job on the Okonomiyki
  10. TL/DR: good Korean version of Japanese pub food, good value, warm service: Please get your butts and seats into their chairs as we have never seen it with more than 10 people and we don't want it to go out of business. Of course, Korean Hipster places tend to be packed Friday & Saturdays late. We tend to go during the week. You know you are a regular at someplace when you are placing an order and the waiter say: How about your usual Makkoli? And what makkoli! it is listed as draft makkoli which I am not sure if it means off of a tap or if it is just the style but it seems like it is the style whjich includes live yeast in the bottle. In any case, this is the best makkoli in the area: Served iced cold in a brass tea pot with melamine bowls. Lucky Makkoli is 6% alcohol or less since it seems to force you to drink it. Booze with a self destructive mindset! We are definitely not the target demographic at Khan, a tiny Korean style Izayaka in Seoul Plaza which has an address on Markham. Everytie we go, the other {few customers} are either Korean salarymen or Korean Hipsters or couples obviously on a date. While we fit this last demographic, we are old enough to be the grandparents of most of the datenight couples we see. But the warmth with which we are treated plus the slow business conditions make me urge you to go for very fun bar food. Disclaimers: the extremely good makkoli may have influenced some of the following opinions. Isn't that the purpose of going to an Izayaka in the first place? Our new home is within the Door Dash delivery zone. They have a happy hour 'til 9pm Sunday thru Thursday with about 10 items for $5. We have had: Tako Wasabi ~ incredible version w/green seaweed salad, lots of little bits of raw octopus and a dusting of masago, served with a pile of wasabi & a pile of seaweed pieces. You plop some of the slimy mix on the seaweed, sel apply the wasabi, roll and eat. This is our must order dish. Takoyaki ~ One of the best in the area. Crispy on the outside balls with chewy bit of octopus in a moist doughy batter spritzed with kewpie mayo, Korean worcestershire and lots of bonito flakes {high quality flakes with large shaved pieces} Salmon Temaki ~ very tasty, you get two small handrolls for $5 Wings ~ so good they do not need the mayo based dip. The manu says 6 pieces but last night we got more. They cut the wings into drumettes and then the two bones section. Light batter, greaseless, crispy with moist chicken meat. Gyoza ~ definitely a purchased product but very nicely cooked and juicy. The lease favorite and yet still a good dish. The menu has pages of dishes of which we have tried: Assorted yakitori which come with a slightly too sweet for my taste tare but I love yakitori so much I go for it anyways. Shrimp {this is the soy cured} I loved these but Kay did not: sticky, firm texture with a funk flavor from the soy curing, about 10 head on shrimp Onigiri: a bowl of rice, slices of nori. What you are supposed to do is use the gloves given so you can scoop the rice into the nori and enjoy. Outstanding rice. Codfish Soup & Seafood Soup in spicy broth: I've had better elsewhere but very fine renditions. Lots of stuff and less broth. Spicy Chicken Ramen: Just ok, served dry, very spicy dry ramen. I can make this at home with a package from Super H. Stuff I really want to try: Shrimp 6 huge raw shrimp, possibly served nigiri style, fried heads Beef tataki {saw this served and it was a huge plate of good looking seared beef in ponzu w/decorations} Steamed Egg Anything deep tried as they fry with a sure hand. Definitely want to try the Korean Karaage {spicy or non} and the Tonkatsu Baitop Shell salad w/noodle Mackerel plate: appears to be mackerel sashimi slit vertically nad stuffed with stuff, grilled mackerel and maybe more as the online photograph I looked at was pretty hard to judge. Stuffed I'm too old for Pouch cocktails, neon cocktails with popsicles in them Anything with sausage in it as they seem to think that sausage means a mediocre hot dog with a spiral cut so that any hope of juices are cooked out of the rubbery and fake smoke flavoring. Of course I ate the two different examples that we ordered {the second time, it came unsuspectingly on the ramen.} Assorted fries which seems to be a huge plate {enough for 6 normal people or two Hipster Korean guys who ordered two, this all based on specific observation.} However, the small version is on the happy hour menu so I am sure I will try it in a self destructive mood!
  11. I ran out of gas at about 9pm so I didn't say good bye to everyone. I did talk to everyone here last night! Looking forward to seeing you tonight!
  12. After more than 14 years at two locations, it is time to move on. While we have two closing parties left, Last night was our final night of service. I will miss all our fans. Seeing so many couples bring in kids and saying that Dino was where they had heir first date was amazing. Sharing memories and stories the last time made this a real celebration. It's hard to realize how many weddings, engagements and even divorces were celebrated at our restaurants. The number of birthday and anniversaries celebrated at one of the Dinos must be in the 5,000 to 10,000 range. We were even the spot three families of former customers/friends chose to celebrate the lives of recently deceased loved ones. Kay and I look forward to our new life able to spend time together! There will be food-oriented stuff happening, just no more restaurants. To keep up on the curated food adventures, private in-home chef experiences, pop-ups, food trips to Italy and more, please get on our email list or follow us on twitter. I think I am going to sleep for 3 weeks straight! But I wanted to thank all who supported us over the years.
  13. Annangol recently has remodeled and is back to a BBQ menu with a wonderful set of ajummas taking care of you. Think tough love! They make sure you are having a good time but there is no nonsense about their service. The star of the show here is the plate of greens you get with the BBQ. And the Mul Naeng Myun. And the BBQ! When you order BBQ you get a huge plate of greens from leaf lettuce to perilla leaf, to a chicory or dandelion relative and more. There is a Korean long pepper which is mild and sweet at the tip and gets increasingly hot from the halfway mark to the stem. A couple of carrot slices round out the selection. You also get a metal tray with a center portion of doenjang sauce surrounded by sections with pickled veggie {chayote the last time, something else the time before in a tangy vinegar marinade,} seaweed with a gochujang spiked sauce, kimchee, sweet pickled shredded daikon, garlic & jalapenos. The mul nayen mum is a large bowl filled with loads of cold buckwheat noodle in a tangy, icy broth which can be had spicy or not. The bowl is decorated with asian pear, cucumber, daikon and a slice or two of thin sliced brisket. You spike the soup with mustard sauce {tastes like it has wasabi in it} and white vinegar. This is a must have with BBQ both for its cooling effects and because the mix of the rubbery chewy noodle and the bbq meats is sublime. The BBQ is fabulous. Since the remodel and return to BBQ I have only been in by myself for the lunch specials: pork for $13.99 and the beef for 18.99 or so. For one person, they are prepared in the kitchen and brought out sizzling on a metal platter on a bed of onions. The beef is cubed and very tender with loads of flavor. Not sure of the cut. The pork is probably off the shoulder and in thinly sliced small pieces that get a little char around the edge from the spicy marinade. It is available mild as well. On the menu and to be sampled on future visits are pork jowl and duck. Pork neck and jowl are some of the best cuts in Korean BBQ and not widely available, so I can't wait to try.
  14. Our last service is Sunday September 15 We will have two nights of closing parties September 16 and 17. All reasonable offers will be accepted on our wines! Lots of wines by the glass at crazy prices and we will be making lots of cocktails featuring back bar spirits. We will be cooking up everything we have left so the first night is $35 for entrance and all the food you can eat, $24 the second. Deets and Tickets
×
×
  • Create New...