faulker056

About 8 months ago, Roy Choi was situated in a restaurant he had helped built in Santa Monica. He was at a standstill and pondering his next move in life, like a chess player. He had always had ambitions in opening a restaurant that would serve Korean-fusion food, but that would take years to achieve. It wasn't until one day when his old friend Mark Maguera called him with a proposition he couldn't refuse. One that would make him the executive chef, serving Korean-style tacos – a Korean homage to one of Los Angeles' favorite foods. At first it seemed like a daydream, but after a few days, Choi knew that Maguera was serious about this. On the day of his departure, Roy found himself leaving the doors of a restaurant and right into another one that had four wheels. They were offered a chance to test-drive their concept in a vending truck for two free months. With recipes tested, cooks hired and the financiers behind them with full support, Choi literally got behind the w...

A great advertising spot done by Arby's, advertising their new 'Roast Burgers'.  I still wouldn't try it.  Remember that great line from an episode of The Simpsons?  "I'm so hungry I could eat at Arby's." - Sherry or Terry Check out www.burgergreaseart.com

Sometimes, words are simply unnecessary. And sometimes, I wish these images were scratch n' sniff. Google and Apple, I'm waiting. There are three things that define Honey Pig: fire, shield-size grill and pig. Lots of pig. Go. Enjoy. Honey Pig 3400 W. 8th Street Los Angeles, CA 90005 (213) 380-0256

On Sunday night, my new family and I sat back in our seats in relief and satisfaction. We were at Boiling Crab, and examined the aftermath of our seafood genocide. Our hands sticky with sauce and spices; the outer edges of our lips slightly burnt from the slight heat. On a large piece of white butcher paper lay the remains of the insects of the sea. Shrimp completely stripped of its natural clothing, crab shell pieces smashed like a car in an accident and tiny crawfish severed at the midpoint. It was in fact, a battle scene the insects of the sea had no chance of winning. But they were doomed to begin with the second they entered The Boiling Crab in Alhambra. These guys are either boiled, steamed or deep fried. From there, they are lathered in your choice of sauce – the whole garlicky, lemony, spiceful, buttery sha-bang in our case. And finally, tossed into a plastic bag and shaken up till they are painted a new color. Oysters , catfish, gumbo – are also on the menu but not ...

I love the site Engrish.com and I thank them for the many laughs it has provided. Japan is full of quirkiness and many times, the signage is intentionally created for god knows what reason. But what about my Chinese people, I don't think their intentions are to make you laugh. They just want you to get in to their restaurant, sit down, shut the hell up and eat. And they don't care if any of that English really makes sense. To the printing presses, who is proofreading??? What is the rush to print these menus/signage out, that you can't even look over it once??? Send it to me, I'd do it for FREE so that we don't add more fuel to the already mile-high fire. Here are the latest ones I've found in Chinatown. Is it really that SPECLAI? How is that you spell it correctly first, then completely re-order the last 3 letters of the word? This ad does not boost the self esteem of this already-doomed $10 lobster. I would be sore too if I saw how my life was fated a...

It was a Saturday afternoon and I sat patiently hunched forward with hands crossed on a table with a lazy susan. Jeni was by my side and so was Eddie , Rickmond and Javier . Eddie, also known as the ultimate predator and every animal's/insect's worst nightmare had invited us to a day of adventurous eating. Just before, we had stomached a Filipino duck egg in its nascency – eyes sheathed with very thin veiny skin, claws just firm enough to give you a nice prick in the throat and enough feathers to remind you that you were in fact, consuming a dormant mammal. We had also just finished live spot prawns that jumped out of the pot brought out by the server. About 10 minutes before, they had added a Chinese rice wine and covered the shrimp with a lid, intoxicating them to a lethal state. We picked up the shrimp with our hands the second we their antennaes became limp. We took off their heads, exposing their brain and pulled off its shell. The shrimp was so sweet and fresh, ...