Is this a good ad for the gummy Swedish Fish candy we ate as children or something else? Scary thing is that there are actually people out there who would prefer the left. Anthony Bourdain? Eddie Lin? Me? haha.
Here at the eatdrinknbmerry laboratories, we strive for accuracy in gastronomical studies and never stop searching for the tastiest, palate-pleasing food. While most people are too quick to voice opinions on food without really trying any other place with the same type of food, we find it important to provide our take on as many places as possible. Saying bold things like "hands down", "the best in (insert geographical area)" and mean things like "you've got no f_____ tastebuds" can often lead to some pretty heated discussions that could trigger off another LA riot – those are simply unnecessary. People have the right to like what they like right? At eatdrinknbmerry laboratories, we try to break down food to its simple components. Well not too much, otherwise we wouldn't have anything to eat. We are human, too, and enjoy stuffing our faces. And if necessary, we will dig deep... really deep, and get into it. In this latest experiment, Case Study #...
You know that cliche scene of a small-town white man and his baseball-cap wearing son practicing a curveball through a hanging tire in the front yard? That was what it was like when my dad took me under his wing and showed me the ropes – of noodles. When my father first introduced me to Thai Town, it was really a cuisine I really didn't know much about. He knew that I enjoyed noodles like him and really got me to open my eyes. After eating at places like Sapp, Sanamluang, Ruen Pair, Rodded, Torung and Thaitown Noodles, we found we liked Ord's bloody, but balanced beef noodle soup and sweet & sour tom yum noodles (hoy kha). But soon after, I went back with Jeni and although it was good, there was a slight change in the recipe as well as the disappearance of Ord's original chef/owner Lawan Bhanduram, also known simply as Ord. The photos of Bhanduram and Thai street food still adorn the mustard yellow walls but there was just something missing. Regardless, we never s...
I think my appreciation for ramen came after my friends and I went to Japan for the first time . We weren't particularly hunting for ramen, but more so, let the smells and signage of a ramen shop attract us. And we fell in love. Japan made it really easy for us to find food through one simple principle: cook nothing but delicious food . Every shop we went to was simply solid. From light, salt-based and soy sauce-based soups ( shio and shoyu ) to thicker-stock soups ( tonkotsu ), they were all good. For a while, the ramen shops on Sawtelle row represented the ramen capital. And it wasn't until coming back from Japan, that we realized that those noodle shops just didn't cut it. We reminisced and lamented for a while. We tried to find a place that offered a more rich-style broth other than salt and miso paste. Then came Shin Sen Gumi (Gardena, Costa Mesa & Rosemead) and Daikokuya (Little Tokyo) opened, creating this pork-bone soup craze that changed the Los Angel...
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