OK, Here we go..... I think it only fair to start with this photo as this trip to Tokyo, and the inspiration of these two guys with me in the photo, really kicked off my interest in exploring food, photographing said eats, and sharing/explaining my impressions of my experiences. So, to you David Chang and Anthony Bourdain, Cheers, and thanks. As I begin I think it only fair to explain a bit of what my purpose with this blog is. As you know, I do not participate in Facebook, and I wont go into why here, but I NEEDED a vehicle to communicate and connect with those in my life, both near and far. As the name implies, this will primarily be a blog about pizza. However, as this is mine, I will feel free to do and say as I damn well please, as it pleases me. So I hope to not offend or tiptoe too far over the line of appropriateness, but if I do, that's just too fucken bad. Enjoy. Pizza, food, life experiences, thoughts, feelings, rants, and more food. This is what you will find here. Please feel free to share and pass along to anyone you think might have an interest, as I hope you will as well. Sincerely yours, DVA

Monday, May 23, 2016

Mexico - So Many Questions, So Few Answers


The mass of humanity pushes on, like a giant never-ending river of metal and flesh ebbing forward towards something new.  Are these rivers that are combining to form a new larger thing, or does this one diminish, eventually evaporating into nothingness?  Is this a search or is this simply a place in time, no point, no direction, onward and upward, to the great beyond, with no purpose or meaning?


It feels as though we are going against the flow but everywhere around us there is movement.  Is the force opposing us or are we one with it?

These guys.

Who are they?

Are they coming or going?  Are they leaving something behind, or are they looking for something new?  Or is it not that at all?

Can this all simply be another day and the quest for food and drink continues on, over the border, beyond the border, without any borders?


There will be many stops along our way.  Some will have purpose, and some will not, and some upon reflection were never part of the story yet crucial to it's telling.  A journey of this significance requires patience, virtue, and hydration.  We will stop often, we will refresh ourselves from without and from within.  The end is not the goal, the path is the true quest, and we will walk it together.


Although our pockets may be light our hearts will be full, and so will our stomachs.  


But I must ask, would you eat raw fish presented in a bowl of lukewarm tomato juice, enjoyed at the very first stop, just barely across the border?

Some would give this one a yes, a very hearty yes indeed.


Others will make decisions with the long road ahead in mind, packing for the voyage as it were, preparing for the future.


Has this cauldron of fire been drawn fresh for the day?  Or do they simply continue to add to the mass, building on the flavor, the growing yet unseen thorns within ready to bloom 1 day beyond it's ingestion, letting loose the waters that are now held at bay?


In the end the respite did us good.  

The day was still early but the path ahead was long.  And now it's time to say heave-ho!


Are we in the box or upon the box?  Are we watching or being watched?  The looker or the seer?


The implications of fancy decor are of a heightened class of service and a better quality of offerings.  
One could also surmise that the value of goods is/should be commensurate with the requested price.

And you would be wrong.  Not always, but it's there, if you pay attention.


Does a pig with an apple in it's mouth taste any better than one without?


The magic of the unknown as it becomes the known shatters the cobwebs of apprehension and blows them to the wind.  

To risk and not succeed has more potential success than to not have risked at all.

We enter. 


As they say with the truffle, hidden deep beneath the forest floor, dug up by the snout of a pig, brushed clean, shaved atop or within and devoured with gusto, there are gems such as this, 
where should it be unknown to you, it might never be known at all.


What of these pigs?  In their dark cave.  Lording over everyone that enters their lair, scrutinizing, opinionizing.  Is that a smile that breaks the surface, or a scowl simply crinkled through an ageless face?

Wake up sir!  Pay attention!


Nuts from Japan.

I think not, yet the name tells a different story.


Left, right, around the round-a-bout, another street, another part of town.  Oft suggested, never experienced, and we arrive.


Expectations are high.


We feel as exposed as the room.  Clearly there is attention to detail, to everything but us.  Every stone turned over, except the one hanging above.


Skepticism runs deep.  It's not too late to run, like little-red-riding-hood just before knocking on the door.  You can feel the big bad wolf lurking around the corner, ready to pounce.


And yet, there it is, an olive branch signaling a truce.

Seems genuine this offering of peace......


And then we feel the smite of the salt saber as it rattles through our gullets.  Pulling every drop of moisture and flavor sensor from our mouths.  A gastronomic version of bamboo shoots hammered up under our fingernails.  EVERYONE RUN!


And yet we smile on.  Unwavering are we in the stead of our quest.

Even a shit show draws a crowd.


A deal is brokered, a price is set.  We break from the company that we've joined, new friends looking forward to the reunion that is soon planned.  Yet, as the clock ticks on we feel abandoned, alone in a country, naked in a city, left on a street so unfamiliar.  Where do we go?  Who can help us?  We know the eventual destination, yet again, our path is unclear.



This one would never have left us behind.


The Ex-Machina of this tale has appeared.  

Our Valhalla is again within our sights, we feel the beat of it's heart.


The feast begins as we break the fast from our long journey.


And we quench the thirst that still reeks it's havoc long after our escape from the evil king and his kingdom from the north.


It's time.


The remains of the day.


The carcasses of both men and beast lay upon the field of battle, destruction as far as the eye can see.



When is enough enough?  Is there a point of no return?  Can we ever go back?


We are not alone.  The mass expands, the undertow calls to us, reaching, grabbing, enticing us to return from whence we came, pulling us along with the others. The light is at the end of the tunnel, we can feel it's flicker upon our cheeks.  A ticklish calling, welcoming us back with open arms.

Thank you Mexico

See you again soon

DVA


Friday, May 6, 2016

Raki Raki Ramen - Kearny Mesa - USA - GAME CHANGER ALERT!!!!!!!!!




GAME CHANGER ALERT!!!!!!

I present this post to you with a very heavy heart as It pains me greatly to have to say that 
Raki Raki Ramen is the shit.

I have loathed this place for quite some time.  The one and only time I've ever attempted to patronize this establishment HG and I turned away in disgust at the utter mismanagement of the front of the house.  It was virtually impossible to understand the system for either getting a table or putting our names on a list.   There were 5 empty tables and a dozen people standing out front.  Do we sit, do we wait, WTF IS GOING ON HERE?!?!?!?   Are the same blind idiots that flipped our house running this place?!?!?!

So when Dude Bro TK and I were recently out on the town drinking and eating our way around Kearny Mesa, he suggested that we check it out.  Or, at least go check out the owner.  This dude. 

Certainly a bit of a character and someone who is very high on himself as a chef and restaurateur, of which I can certainly appreciate.  His pensive look and wind swept hairdo peaked my interest enough to say "sure, let's go find the dude".  So we walked.  We even saw his car parked out front, some super dirty and very large Porsche 4 door thing.  He must be here somewhere, let's pop inside.


The aromas hit us first, and then the sights and sounds.  It looked cool and smelled awesome.  Now keep in mind that we've had a few beers, and a few cocktails for me, plus fried pig ears, kimchi, spicy 3 meat noodles (hand pulled), and mini soup dumplings across the street at the Dumpling Inn, sofaking good!!!  So our belly's are full, but this is our chance and we're seizing the moment, carpe diem!!!!

We sit

And we order some sake, gotta do it


TK eases gently into a bowl of Ox Tails, smelled great.

At first glance the addition of sauce on the side of a bowl filled with broth didn't seem to fit.  But when the meat is pulled from the bones and dipped in the sauce the clouds parted and everything in the world began to make sense.  I understand that it was good, worth ordering again.


I had the Tonkotsu Ramen, Black Edition, and I added underbelly.  

Black because of the fermented oil that is roasted in charcoal for about 18 hours.

Oh yeah, the dude search?!?!?!   Fuck that guy, we're eating, we have no time for that shit any more.


Now, referencing the previous post from Ouan ramen, this was porky and greasy and deeply flavored, on many levels.  There was a char to it and you could very much taste the pork bone broth, plus all of the other goodies floating in the bowl, from the fried garlic to the sesame seeds, seaweed, cabbage, etc...  And of course the noodles, they were delicious.

This is the best bowl of ramen I've had in quite some time and the best ever in San Diego.  Yeah, it was that good.  Just imagine for a moment if I had actually been hungry, how this experience might have hit me?  No, no, no, let's not go there, please. 


A great egg.  It was firm and flavorful and the right temperature.  Not ice cold as though it just came out of the fridge thus cooling off my soup, dumb.

Some might say it's overdone, I'd say one and done!


Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

I loved it, truly.  It was great and it took me back to a time in Japan eating the real stuff.  Deep, rich broth, a light layer of pork fat glistening on the top, flavorful noodles.  And again, keep in mind that this was on a full stomach, and I hurt for the rest of the night for sure, but man o man was it worth it? 

YES!

33rd Street Crew (Felton Heights Team) pack your bags and get ready cause we're a-comin' back soon!

Dear Raki Raki,  I want your noodles in my mouth, now, please

DVA 



Wednesday, May 4, 2016

Ouan Ramen & Izakaya - Hillcrest - San Diego - USA



http://www.izakayaouansd.com/home

Touted as one the of the best "legit" ramen spots in San Diego, Ouan Ramen & Iazkaya is located in the heart of Hillcrest and is helmed by two Japanese dudes, offering a wide selection of Sake, beer, ramen, and other Japanese delights.

Well, we'll just have to see about this

If you know me then you know that I'm instantly skeptical of claims such as "best" or "legit".  I think that this is due mainly to my naturally negative nature...., but it also could be a function of the many douche'd out restaurants currently on the San Diego scene, run by people that want to be in the restaurant business rather than those who have a passion for food and want to share it with the world.

I'm happy to say that my fears were instantly way-laid as I approached the kitchen and was warmly greeted by this dude.

A Ramen Samurai in hipster mode

I feel that this place is going to crush it, in a good way.



Another good sign is the authentic, legit, traditional ramen baskets hanging in and around the kitchen. 


Japanese adornments abound 


 OK, enough fluff, let's eat!

Fried ray (sting variety)

Nice fish flavor (not off-putting at all), decent texture (not tough or chewy).  I'd order this again for sure.  The sauce was light and tangy and I wanted more.  A vessel full in which to dip possibly.


KIMCHI!!!!!!

I Love it and I love'd it.  It had a great crunch to it and a strong sour/spicy smell and taste.  

Delicious


Gyoza (pot stickers).  There was a fried and a steamed version, and for everyone at the table we had a resounding thought that it should have been BOTH.  You steam them and fry the bottoms at the same time.  But what do we know?!?!?  Apparently not much.  We also don't do a great job of  taking photos of all the food we eat, hence no photo of the steamed version (my bad, as always), which was the best by the by, the steamed that is.  It contained TONS of flavor of which the fried had almost none.  One more note on the fried is that they were deep fried, which seemed not so great, and not much cooking technique either.  

Drop and plate = not great.


One of the big hits was this seaweed salad.  Multiple types of seaweed and crunchy fried sweet potato slices garnished on top.  Great crunch (the seaweed and chips) and a deliciously light dressing.  Super terrific.  I'd order this again no matter what else I was having, or even if I just pop in for a sake or two.  A must have.


And then this happened..... 


Who drinks a can of beer the size of a pitcher?!?!?!?

A limited mental capacity was my initial diagnosis.

Or upon further review, maybe it was HIGHER intelligence as the can was 1/4 the price of the pitcher...and it contained as much beer.

Who's the idiot now?!  Wait, what?


Moving on, let's drink



Our ramen order is in, the noodles are ready to drop. 



 BOOM!

HG has added mushrooms to hers.  Looks yummy.  Smells great.


Here's mine.  Red Ramen and I've added more pork.

The broth was good.  Not amaze-balls but good.  I would've liked to have had a floating layer of pork fat on top, but I get that were not in Japan, where you'd leave a ramen shop with glazed lips that glisten for an hour..  The spice level was perfect.  Just enough to know that it's there but not a gut buster (like the last bowl I had in Tokyo). 


The noodles were larger than I'm normally used to but they were cooked perfectly, the texture was just about al dente.  The big difference was the egg.  It was fully cooked on the inside and slightly under done on the outside (the white).  This created much confusion in my mind.  How can the center be more cooked than the outside?  Isn't the outside closer to the heat?  WTF is going on here?!?!?!


Anyway,   My assessment?  

It was really good ramen.  Best in San Diego?  I'll not go that far.  It was good but my favorite, and most opinion of the most authentic Japanese, is still Tajima in Kearny Mesa 
(I've heard that the Hillcrest location is not quite up to the KM standard....)


Food, drink, and life are always better when you share them with people you dig.

These folks are all on my list.

Put a pie in your mouth


Shogun soccer, that's a first...


DVA



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