Gaglione Brothers, Philly Cheese Steaks, San Diego

http://www.gaglionebros.com/

OK OK OK, before any of you's guy's from Philly start getting all excited, or pissed, and wanna talk shit about how you know Philly and I don't know Philly and you know cheese steaks, and blah blah fucken blah, chill out, and sit down.

Yes I've been to Philly and Yes I've had a Cheese Steak there.  It was only one trip and I only went to one place, Steve's Steaks on Union street, so I'm not an expert, but I did eat three in one sitting, and fell in love.

Those of you that know me know that I consider myself a purist of sorts.  So for me, the only cheese steak is made with Whiz.  Now those of you that haven't tried this on a sandwich, a beautiful sandwich with thin slices of beef, tender and juicy, tucked crammed inside a soft beautiful bun/roll, then you don't know the whiz that I know.  This stuff doesn't come extruding out of an aerosol can.  This stuff comes from a galon tub, and apllied with a paint stick.  Thick and slathery.  MMMMMMMMMM!!!!!!!!!!

The Steak with Whiz is the only one I've ever had, and I don't see that changing.

Before we take a look, a little bit about this place.

It's the best Cheese Steak I've had in San Diego.  No one else is even close, really.  I was introduced to them many years back when I worked for the Gulls, San Diego's professional hockey team.  Gaglione Bros would cater some of the games and would drop off TUBS of sandwiches.  My buddy ScoopGuy and I (known as Big D by some..) we would take 3, 4, 5, sometimes more of these and pack them away to eat throughout the game, and throughout the week.  They are that good.

How bout a peek?

Lets not ruin it with words

Cheesy, yummy, sofaking good.

Sorry for the limited amount of photos but at some point ya just gotta eat.

If you are in San Diego, or going to be, please check out their website for location information.  There are 2 locations, one near Midway and Sports Arena Blvd, and the other at Friars Road and Mission Gorge.

Truly the best in San Diego.

Skeet Skeet some whiz today!

DVA

Yamadaya - Ramen - San Diego - USA

www.ramen-yamadaya.com

I am proud to present to you my first San Diego Ramen post, which I think is interesting and might change my game a bit.

I think it's interesting because since I started this post I really haven't blogged or posted ANY of my favorite places in SD.  Not pizza nor ramen, which are without question my two favorite foods.  And I think this might be a game changer because damn it, I'm gonna post them shits!  

I'm talking about Luigi's, Urbn, Tajima, even Bronx and Hamilton's and Alexander's and the Venetian and Blind Lady Ale House, and every other place that is part of the main stay of my diet.

Why haven't I blogged them sooner???  Dang, who knows!  I'm sure there's something in my little brain that's making me avoid blogging them.  Something stupid cause it sure hasn't made me avoid eating there.

So, be ready see them in your email soon.

Now on to Ramen-Yamadaya....

My favorite ramen in San Diego?   No.

Most authentic "Japanese Ramen" in San Diego, I think so, and for a few specific reasons, which I'll explain.

First, enjoy a look in the bowl

This is Yamadaya Ramen, Tonkotsu broth.  Tonkotsu essentially means pork bone broth.  It's one of the standard broth's of ramen.  And this one is really good.  And Yamadaya doesn't go lightly on the pork flavor.  One thing that they do to increase the flavor is float a layer of pork fat on the top of the soup, very traditional.  It coats EVERYTHING and makes everything it comes into contact with greasy and porky and yummy.  It feels like you just slathered your lips in your favorite chapstick (pork flavored) and sat in the sun so that it got all melty and juicy.  This broth is just the porkiest thing ever, yummmmm.

The Yamadaya ramen also includes two types of pork pieces.  One is this large reddish pork chunk, no idea what cut this is

And the other is this slice of loin, and there are 3 of these slices in the bowl.

There is also an egg, two halves which I think is nice.  This egg is very good and perfectly cooked.

Another thing I liked about this place is that you can have the option of just ordering a bowl with the noodles and broth and add whatever options you want.  Select the pork, egg, nori, whatever 

"add in's" you like.  Customize your perfect bowl.  Sounds like a great thing.  I imagine that this is also possible to do at the other ramen shops around, but Yamadaya has it clearly noted on the menu, almost encouraging you to create a bowl that you know you'll enjoy.  Smart.

Three more things that make this place very authentic Japanese.

1)  The noodles aren't made on the premises.  They are shipped in from Japan, and you can tell by the look and size of them that they are authentic, and delicious.  The size is quite small, even half the thickness of other shops.  And the fact that they are shipped from Japan means that they are dried, which makes them a bit more firm that the fresh version.  For this size of noodle I think it works.  Oh believe me, and most of you that know me will agree, that I wanted to hate all over them for not making their own noodles much less having them shipped in from another country.  The saving grace for them is that the rest of the bowl kicks ass so hey, get real Japanese noodles, it works.

2)  The look and feel of this place is that of a real ramen shop in Japan.  Ramen in Japan is fast food, casual dining.  And usually they ONLY serve ramen.  By only I mean that there are NO other noodles served.  They can have some sides and munchies, but not sushi or other Japanese favorites.  They are focused on ramen, and sitting and eating fast, and then moving on to the rest of your day.  This is that kind of place, and I like it.

3)  There is an option to purchase more noodles, an extra portion if you will.  This is also normally an option in Japan, and one I haven't seen at my favorite ramen shop.  But it is HUGE and makes great sense.  Most often you are eating the noodles and other stuff in the bowl and you are left with lots of broth that, for me, ends up getting slurped from the bowl.  Seems like super duper awesome to be able to add more noodles and hit it all over again!  I like this also.

The biggest negative about this place, for me, and for this visit, was the temperature of my ramen.  Not hot, and for soup, I want it to be scorching!  I think the problem is that all of the pork and egg added to the bowl are from the fridge, and being cold they bring down the temp of the soup.  Kinda stupid, but almost a deal breaker because there isn't a good remedy.  Microwave it? That's even more stupid.  Shouldn't eve be one of those on the property.  

Then

Some random kid sat down and said she was hungry, so I bought her a bowl...

Eat more ramen

DVA

Primanti Bros, Pittsburgh, USA, Yinz want a Sandwich?

Ohhhhhhh man, have I been waiting, and wanting, for this!  A long time a'comin fo sho.

A true Pittsburgh original, a must do, a must eat.

I normally provide the address and website for specific restaurants when I do a post, but Primanti Bros is now a chain, in multiple states, that it feels pointless to provide that info.  If you want one, you'll find a way to have one.  I WILL say that there are a lot of locations in the Burgh and several in Florida.  You gotta have this sandwich, at least once.  And if you do I suggest sitting at the bar right behind the grill.  You eat with your eyes before your mouth ever gets a taste.  Warm that fucker up!

I do feel an obligation to start with the fact that there is a lot of coleslaw, and the coleslaw is the majority of flavor.   So beware.  But keep in mind that this is more of a total experience than a simple culinary event.  I also suggest eating this sandwich when it's cold outside, snowing would be even better, and be ready for a nap after.....  Not in the snow tho, duh

If you are unfamiliar with this sandwich I'll briefly explain.

It was created as a way for truck drivers and other hard workin dudes to get a filling meal fast.  There is thick  bread (hand cut), the initial layer is a meat of some sort that has been warmed on the flattop, then a handfull of fries (yes, a handfull, and a large one) smashed into the meat and bread, then a handfull of coleslaw and a few tomatoes (again, smashed into the previous layer), served on butcher's paper (or maybe waxed paper, but butcher's paper sound more cool).

Let's take a look.....

I wish this photo was a bit more clear cause then you could see the sandwich options, dang!  Anyway, the 2 we tried were the pastrami and cheese and the Ragin Cajun Chicken and cheese.  The pastrami was the best for sure.  The employees also suggested the capicola (not a favorite of mine) and the Pittsburgher Cheese Steak (looked not so bueno).  Just get whatever, it's not gonna matter cause the coleslaw will overpower anything (honestly I could taste a lot of the pastrami but none of the Cajun chicken).  (and I know I'm randomly caplitalising stuff.  It's my blog, so I'll do what I want.....)

Here's the bread cutting station and cut potatoes ready for the frier.

Bread is cut

Fries are down

Warmin up the meat....

Want cheese?  Stupid question

Smash the fries

Coleslaw and tomato (onion is by request)

BAM!

Here's the Ragin Cajun Chicken and cheese

Here's the pastrami

DAMN I WANNA EAT THIS NOW!!!!!!!!!!!

Seriously.  Thinking back now It's not all coleslaw.  You can taste all of this.  The bread, the fries, tomatoes, YUMMMMM!!!!   This shit is good, real good.  

Yes there is a beer and yes this was breakfast

The previous photos were all from the last visit before I headed home.  The following are from my first visit, the day I arrived.

I miss this sandwich, and the Steelers, and Pittsburgh so much.  A truly great sandwich in a truly great city.

Go Steelers!  

DVA

Long Island Mike's, San Diego, USA, East Coast Style Pizza

There are several topics to cover in this post.  I've thought long and hard about separating them into individual posts, but they're so very connected/related that it makes more sense to keep them together.  So I thank you for your patience as we hit them, all of them, hard.

Let's start by the title, the very definition of this type of pie.  Long Island Mike's calls their pie a New York Pizza.  There is also a very similar, if not identical, Philly style.  Another similar is New Haven.  Then New Jersey.  Essentially these are the same pies, same thin crust, crispy on the bottom, minor un-sauced outer rim, cooked at a very high temperature, toppings are kept to a minimum.  Seems to me a better, more accurate name would be East Coast Style pizza.  I know those that those that hail from these specific places want this pie to be their own.  But, come on man, it's the same shit.  A minor tweak here or there is awesome and can make a difference, an enhancement for sure, but it's really just a variant of the original.   As all of these locale's are quite near, and all on the East Coast, to me the name seems more apropos.

So from hence forth I'll refer to this style as East Coast Style.

Now on to the latest pie in my mouth, Long Island Mike's


Long Friken Island Mike's = GOOD PIE!

5250 Murphy Canyon Road

San Diego, CA 92123-4367

www.longislandmikespizza.com

I'd say that this place is in Kearny Mesa, Long Island Mike claims Tierrasanta.  I'll not argue the point, it's close enough.

The suggestion for this place came from a colleague of mine, Mr. Carlo Alvear.  Carlo, you were so right about this place.  An awesome East Coast pie.  I wouldn't say the best in SD, but very very good. Certainly in the top 3.  

Perfect balance of crust to sauce to cheese.  Enough but not too much.  Lots of pepperoni, but not too much.  It's SOOOO important to not have a heavy hand with the pie.  Certainly there are times when you need to go hard with the pie (stretching the dough, etc..) but patience always pays off.

Nicely crisp crust on the outside

 Fluffy and light on the inside

However light and yummy the inside might be, this is where I think they fall short, ever so slightly I might add.  There is only minmal pull, tooth, al dente sort of feel to this crust.  I want more, more chew.  I want to have to sink my teeth in and pull, and then a nice chew, tasting the mellow yeast flavor.   I want more of this, and I just didn't get it, at least not as much as I wanted.

Will all of that said, I give this place a huge 2 thumbs up.  It' a little far from my home, and they don't serve alcohol, but they did allow me to go 2 doors down and buy a beer and drink it in their place, so I thought that was another cool point for them.  Whenever I get a hankering for a pie when I'm at work, I know where I can go.

Now a rant

Do you like red pepper flakes?

I do, a lot.

The problem is these stupid fucken shakers that you see everywhere.  They are the dumbest shit ever.  I like red peppers, and I like a lot, however I don't think I go overboard, but I do like them.  

The problem is these shakers have holes that are too small for the peppers to get out.  Oh sure, if you flail your arm around like a moron you might get 3 or 4 of the deformed ones to fall out, but IT'S NOT ENOUGH!!!!!!  

  

Those of you that have shared a pie with me know that, and have seen that, I will remove the top of the shaker and pour them out.  And I hate to do it but I am left no other option, unless there are packets of flakes, and then I'm happy.

Long Island Mike is a genius!!!!  Please allow me to introduce you to....

The Slotted top red pepper flake shaker!!!!!!

This is the stuff of legends!

Eat at Mike's

DVA