Giant Robot Store and GR2 News
I've been stockpiling some food photos, so I'm going to let a few loose. This is home made "nabe". It's been hot in Socal, so I'm not sure if this is the right call... but it tastes great. It's fairly easy and goes a long way. The key is to get the right ingredients. The chicken meat ball (tsukune) is the key. If you don't have something like that, you're doomed. This is the standard type, there's...
I’ve been stockpiling some food photos, so I’m going to let a few loose. This is home made “nabe”. It’s been hot in Socal, so I’m not sure if this is the right call… but it tastes great. It’s fairly easy and goes a long way. The key is to get the right ingredients. The chicken meat ball (tsukune) is the key. If you don’t have something like that, you’re doomed. This is the standard type, there’s no curry, kimchee, or anything like that. Below you can see that I use magazines as the cushion and splash guard. Flame on! Tokyo 7-7 in Culver City. Simple breakfast that’s so good. This was a weird call. Kay and Dave’s in Brentwood. These are lamb tacos.
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Jim Nakano is the Donutman. I drove up at 8:30am on a saturday, and he sees me and I get a heroes welcome. "Come on in back," he says waving his arm, leading me to the right side of the building where I enter. Jim in back and all smiles like an uncle who you haven't seen in a year. He's busy since they're actually closing early since it's a day before Easter. A few people are lined up to buy his...
Jim Nakano is the Donutman. I drove up at 8:30am on a saturday, and he sees me and I get a heroes welcome. “Come on in back,” he says waving his arm, leading me to the right side of the building where I enter. Jim in back and all smiles like an uncle who you haven’t seen in a year. He’s busy since they’re actually closing early since it’s a day before Easter. A few people are lined up to buy his special brand of donuts, perhaps as a special holiday treat. I telephone ordered a fat 20 strawberry donuts, and they’re just about complete when I get there. It gives us a chance to talk a bit, and he’s a food guy, and drives all over to eat a meal. An older couple say hello from the outside front window, while I stand and talk. He waves them in, around the side and through the door, which signals that it’s my turn to leave. It’s a short visit, but I’m happy to say, I achieved the “pass” to be part of the inner circle (no donut pun intended). Donutman That’s artist Ana Serrano. As you can see, strawberry donuts made it to the Scion space early in the day. The artists and friends from all over enjoyed the sweet treat.
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Ozumo in San Francisco. It's a restaurant in the Embarcadero area. Running around with the GRSF manager, Luke, this is a spot that he knows about. This was fish with a thin bacon covering. I forgot what kind of fish, but perhaps a halibut. The flavoring was strong from the bacon. The mushrooms buttery. Ozumo.com
This was a medley. There's crab on the left, but on top nearly covered is a tiny squid...