Restaurants

[LogGrad98]

A few months ago I found a great new Mexican place. La Casa Del Tamal is on 56th West and 2843 S. It isn't trying to be upscale but it doesn't have a cheap divey decor, either. The prices are pretty reasonable. I don't like tamales much so can't say anything about that but their Barria is some of the best I've had in the valley. The go-to for me seems like a boring option, I get the Chicken Enchiladas with Salsa Verde. You can get red salsa or mole, but I've only had the Salsa Verde. I actually get extra Salsa Verde because it is the most amazing sauce I think I've ever eaten. It's got some spice to it, but it's not super spicy. I don't know what the recipe is but it's absolutely amazing. I've also gotten the Camarones a la Diabla a few times and it's really good and spicy compared to most places I've been, I just hate making a mess of my hands pulling off the tails.

These are all pics I took.

Tails on shrimp in saucy food is a big pet peeve of mine. It would take the guy doing prep work 5 seconds to pop those tails. But it's enough for me that I just won't order it.

 

[Scat]

A few months ago I found a great new Mexican place. La Casa Del Tamal is on 56th West and 2843 S. It isn't trying to be upscale but it doesn't have a cheap divey decor, either. The prices are pretty reasonable. I don't like tamales much so can't say anything about that but their Barria is some of the best I've had in the valley. The go-to for me seems like a boring option, I get the Chicken Enchiladas with Salsa Verde. You can get red salsa or mole, but I've only had the Salsa Verde. I actually get extra Salsa Verde because it is the most amazing sauce I think I've ever eaten. It's got some spice to it, but it's not super spicy. I don't know what the recipe is but it's absolutely amazing. I've also gotten the Camarones a la Diabla a few times and it's really good and spicy compared to most places I've been, I just hate making a mess of my hands pulling off the tails.

These are all pics I took.

Thanks for this review. I have driven by a few times and wondered if it was any good. I'll have to give it a go.

 

[Scat]

This is another place that I have driven by and wondered about. Chopfuku It always seems busy. Finally got on line and looked at their menu and it isn't your typical Japanese/sushi restaurant.

 

[Scat]

Tails on shrimp in saucy food is a big pet peeve of mine. It would take the guy doing prep work 5 seconds to pop those tails. But it's enough for me that I just won't order it.

Take this crap to the Pet Peeve thread! This is about restaurants, not pet peeves.

 

[LogGrad98]

Take this crap to the Pet Peeve thread! This is about restaurants, not pet peeves.

I'm not talking about saucy food at home ************.

 

[LogGrad98]

This is another place that I have driven by and wondered about. Chopfuku It always seems busy. Finally got on line and looked at their menu and it isn't your typical Japanese/sushi restaurant.

Is this like what you might say to a guy named Chop who is an *******?

 

[Scat]

I'm not talking about saucy food at home ************.

Why did you call me beautiful? It's rather disturbing.

 

[Scat]

Is this like what you might say to a guy named Chop who is an *******?

lol That is the image that I use to remember the name.

 

[Gameface]

Tails on shrimp in saucy food is a big pet peeve of mine. It would take the guy doing prep work 5 seconds to pop those tails. But it's enough for me that I just won't order it.

I think it's supposed to be some kind of authentic thing or some kind of indication of quality or something. I absolutely hate it and like you it generally just leads me to picking something else, even though I absolutely LOVE shrimp and many of the dishes that are frequently served tail on.

Fun fact, I was a prep cook at Outback Steakhouse when I was 22 years old and as the newest person on the prep cook team my duties included turning about 150lbs of potatoes into fries by using a wall mounted fry press to cut the potatoes into fries, then soak them once to remove starch, then a second time to rinse, then do an initial fry on them (super al dente) , They would be fried again before serving. That was the first thing I did. Once the sinks were cleared from the potatoes I would start thawing shrimp. I then cleaned and peeled between 50 and 75 lbs of jumbo shrimp once they were thawed. Then portioned them out onto skewers and put the shrimp seasoning on them. That's how I ended my day. Between the potatoes and the shrimp thawing I grated cheese, measured out veggie sides, removed the membrane from about 12 racks of ribs, rubbed them with seasoning and then pressure cooked them (they were also finished before serving that night), I've got to say, Whatever you might think of outback steakhouse, I'd eat there. The food we prepped that day got served that day or discarded. There was no stockpile of week old fries or ribs or shrimp. It was a prep in the morning, serve it that night situation. Start fresh the next day.

 

[Ron Mexico]

Tails on shrimp in saucy food is a big pet peeve of mine. It would take the guy doing prep work 5 seconds to pop those tails. But it's enough for me that I just won't order it.

You would hate China food then. They believe all seafood needs to be killed live to be good and you need to leave the shells or whatever on to prove it's fresh. You almost never get served crawfish, lobster, shrimp, or whatever without the shell. Even in a soup. I'm eating for the holiday at my in laws and they are getting the most fancy food for me which is a lot of seafood. Shrimps most Chinese near the ocean can put in their mouth and take the shell off with their teeth/tongue and spit out. I can't and it's a huge mess. Let's not even talk about the lake crabs and the eggs and seamen mess while drinking 3 dick alcohol.

 

[bigb]

Let's not even talk about the seamen mess while drinking 3 dick alcohol.

I don’t want to know.


Sent from my iPhone using JazzFanz

 

[Scat]

You would hate China food then. They believe all seafood needs to be killed live to be good and you need to leave the shells or whatever on to prove it's fresh. You almost never get served crawfish, lobster, shrimp, or whatever without the shell. Even in a soup. I'm eating for the holiday at my in laws and they are getting the most fancy food for me which is a lot of seafood. Shrimps most Chinese near the ocean can put in their mouth and take the shell off with their teeth/tongue and spit out. I can't and it's a huge mess. Let's not even talk about the lake crabs and the eggs and seamen mess while drinking 3 dick alcohol.

I vow to never eat seafood with @Ron Mexico

 

[Gameface]

Three penis liquor
It is made by brewing seal penis, deer penis and Cantonese dog penis to produce a Chinese rice wine which is also a traditional medicine believed to impart male potency and virility to the drinker. Bottles of Tezhi Sanbian Jiu can apparently be found in supermarkets across Shanghai.

I think I'll pass

 

[LogGrad98]

I think I'll pass

Yeah, I fathered 4 kids, I am virile enough. I will stick with rocky mountain oysters, tyvfm.

 

[LogGrad98]

I think it's supposed to be some kind of authentic thing or some kind of indication of quality or something. I absolutely hate it and like you it generally just leads me to picking something else, even though I absolutely LOVE shrimp and many of the dishes that are frequently served tail on.

Fun fact, I was a prep cook at Outback Steakhouse when I was 22 years old and as the newest person on the prep cook team my duties included turning about 150lbs of potatoes into fries by using a wall mounted fry press to cut the potatoes into fries, then soak them once to remove starch, then a second time to rinse, then do an initial fry on them (super al dente) , They would be fried again before serving. That was the first thing I did. Once the sinks were cleared from the potatoes I would start thawing shrimp. I then cleaned and peeled between 50 and 75 lbs of jumbo shrimp once they were thawed. Then portioned them out onto skewers and put the shrimp seasoning on them. That's how I ended my day. Between the potatoes and the shrimp thawing I grated cheese, measured out veggie sides, removed the membrane from about 12 racks of ribs, rubbed them with seasoning and then pressure cooked them (they were also finished before serving that night), I've got to say, Whatever you might think of outback steakhouse, I'd eat there. The food we prepped that day got served that day or discarded. There was no stockpile of week old fries or ribs or shrimp. It was a prep in the morning, serve it that night situation. Start fresh the next day.

My son was a prep cook there as well for a couple of years. He said the same thing. He was pretty impressed with the effort they put into bringing in fresh food every day, and their cleanliness. I am sure a lot of the cleanliness thing is more location-specific but I know here in Cali they always get top grades from the health dept. It was always one of my favorite chain places but knowing that made it even better.

 

[fishonjazz]

You would hate China food then. They believe all seafood needs to be killed live to be good and you need to leave the shells or whatever on to prove it's fresh. You almost never get served crawfish, lobster, shrimp, or whatever without the shell. Even in a soup. I'm eating for the holiday at my in laws and they are getting the most fancy food for me which is a lot of seafood. Shrimps most Chinese near the ocean can put in their mouth and take the shell off with their teeth/tongue and spit out. I can't and it's a huge mess. Let's not even talk about the lake crabs and the eggs and seamen mess while drinking 3 dick alcohol.

Seamen mess while drinking 3 dick alcohol?
Wtf lol


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[Ron Mexico]

I think I'll pass

I make my own. I had to get a lot of the ingredients from a guy from Tibet selling them at an illegal night market. It definitely keeps you warm. But I think that's mostly from the ginseng and not the dick's. I went with deer, sea lion, and tiger. I would post a picture but that might not be allowed on this website, haha.

 

[Ron Mexico]

Seamen mess while drinking 3 dick alcohol?
Wtf lol


Sent from my iPad using JazzFanz mobile app

One of Shanghai's most popular or known dishes is lake crabs that you eat one time of year when they are filled with eggs and seamen. You mostly just eat that. The first time I ate it I got a little queasy when it sticks in your throat. I always am given extra crabs and now lately I'm being given extra soft turtle shell to eat because it's good for men as well. It's a very gelatinous texture. Even if we aren't in town for the crab season they will ship a box of them alive to our house.

 

[LogGrad98]

One of Shanghai's most popular or known dishes is lake crabs that you eat one time of year when they are filled with eggs and seamen. You mostly just eat that. The first time I ate it I got a little queasy when it sticks in your throat. I always am given extra crabs and now lately I'm being given extra soft turtle shell to eat because it's good for men as well. It's a very gelatinous texture. Even if we aren't in town for the crab season they will ship a box of them alive to our house.

Is it this hairy crab thing?

How Shanghai hairy crabs get to your plate and ways to cook them

For the several dozen crab farmers of Yangcheng Lake in China’s Jiangsu province, it’s the excellent water quality there that makes their crustaceans the best. Boil the crabs to retains the texture and smoothness of the meat.

www.scmp.com

Customers want to get a first taste of the delicacy – its creamy roe, in particular – as early as in September during celebrations for the Mid-Autumn Festival.

Yangcheng Lake crabs losing their appeal

While hairy crabs from the famous Yangcheng Lake northeast of Suzhou in Jiangsu province are still widely considered to be the best in China, some top chefs in Shanghai no longer view them as the indispensable ingredient for their autumn/winter menus.

www.chinadaily.com.cn

 

[JFFR]

Seriously? No one here remember Brand X in Springville?

I ate there a couple times. Having a hard time remembering the food. I remember people bragging about it but not being really impressed. I think the re-opened and then closed again.


I remember being a fan of Sammy’s burgers in downtown Provo.


Here’s a couple favorites…
Otai - Mexican food in Lindon
El Dorado - Amazing pastor in Bountiful
Oh Mai - get the Garlic Rib Eye (various locations)