The Instant Ramen Noodle Diary

Having a dedicated website I found Tontantin on youtube while collecting fun food related videos a while back.

I love that each review is only, and exactly only 30 secs. It gets to the point quickly and the style reflects the nature of the reviewed product at hand, an uncomplicated visual snack if you will while still managing to be very informative. The fact he adds cabbage and a link sausage or two to the meals is charming and probably actually reflects a truer real life scenario of how these instant ramen packs are consumed day to day.

While his actual occupation is unknown, he seems to be quite a crafty musician where original theme music are created for each one of his several hundred reviews (+500 last I checked).

Many non-Japanese brands are featured from all around Asia and the Americas. While I don't have a favorite, I find this new release of a back home classic quite sentimental...

My Food Geekery Exposed - Part One

I've been noticing for some time now how quality control for potato
chips have really come along. I cannot remember coming across a single young Green,
burnt Black, or over-flavored Neon chip in years.

I've seen the process on television. A close watchful computer eye tracks each individual chip racing along a conveyor. When one nonconformist is detected.. SHWOPP! A perfectly choreographed puff of air blows the chip sky high from an array of nozzles.

The thing though is that I actually enjoyed finding one of these in my bag time to time.

So my thought was this. All those rejected treasures blown away must be collected somewhere. Why not bag it and sell it?? It's a win-win situation if you ask moi.



A fan of Kettle Brand Chips I altered this image from their website and actually emailed it to headquarters along with my passionate explanation. Twice. I haven't heard from them yet.

Pringles is another issue. The Green, Black and Neon Flavors will have to be created and inserted randomly in the stack of processed flawless chips.



This will be fun but with expense.

Lunch @ Rocky's Crown Pub

Friday night and I'm reflecting my lunch highlight of the week passed.
A hump day work group visit to Rocky's Crown Pub.



RCP seems out of the way from any which direction of San Diego you may happen to be coming from (unless you work in PB) but the experience well worth if you make it.


The burger here takes time but for good reason. Just look at the patty! A hockey puck. And this is only their 1/3 pounder. This weekday special is certainly a bargain with fries and a pint of domestic draft for $9.50.



I found the beef a finer grind. Juicy, good meaty flavor, and the right amount of cheese imo, all fused into one cohesive meld. It is simple. It is good. It is the Rocky's Burger.

A 1/2 pounder is available, but for some two 1/3 pounders seem to be the choice for a "large order."


I only salt my burger here but I like to drench the light fluffy fries with ketchup. [The kitchen where the magic happens.]

If you've never been for lunch, I suggest to come early and order fast. Oh and don't forget to bring cash.

Rocky's Crown Pub, 3786 Ingraham St, San Diego, CA 92109

Brunch @ Farm House Cafe - Part One

One lazy Saturday morning had turned out somewhat productive after all.
During a first visit to my newest neighborhood addition, Farm House Café, I had discovered..


..Eggs en Cocotte. ($8)

Never heard until this day but I'm so glad now I know.
Eggs and a bit of cream baked in a ramekin to medium. The version here at Farm House also had Prosciutto and Mushrooms.



The country potatoes (Pommes de Terre Rissol) on the side had a nice herb and garlic flavor. Crispy edges and fluffy tater center.
I also ordered Chicken Apple Sausages on the side. After all, no breakfast is complete for me without some form of cured meat. :)

The portion may have been on the small side but I found the fact my meal didn't make me take a nap right after rather refreshing.



In fact quite inspired. The simple and yummy Eggs en Cocotte. I can really go to town with this concept. I imagine anything you'd put in an omelet can be fair game. I'm even willing to challenge Yakisoba or Ketchup Rice. Anyone?

Farm House Cafe, 2121 Adams Ave, San Diego, CA 92116

Spam Musubi, A Good Wrap

I've had a few Spam Musubis in my lifetime but I was pleasantly surprised when I came across this version during my first visit to L&L Hawaiian Barbecue in La Jolla.


Wow it looks almost.. DESIGNED.

Part Oshizushi, part Futomaki..

..part Gunkanmaki..

The rice was cast to the shape of the fried spam slice and sandwiched with a light layer of Teriyaki. Together with the Nori it created a taut, attractive, rectangular food product. I have to say I love it.

Best if consumed right away while the Nori is crispy.. So admire it briefly and keep photo taking to a minimum.

In sharp contrast, the Portuguese Sausage, Eggs and Rice plate was a complete chaos. But to me wonderful in its own way, like colliding galaxies.

L&L Hawaiian Barbecue, 4150 Regents Park Row, La Jolla, CA 92037

Tamago Index

Behold.. The Tamago Index!



OMG. My heart just goes pitter-patter looking at all these. So artfully crafted and I imagine as tasty as they look.

I've always been a fan of the ones that are broken in half, resting on a bit of rice. But the spongy golden brown ones to me that resemble Kasutera (castella cake) is really making my mouth water now.

All this reminds me I really need to take out my copper Tamago Pan for a long due test spin.

So surely to be a coming post, but after the consumption of a lot of eggs!

(I've since tried my tamago pan and it can be read about here.)

Menchi Katsu Sando

You may have seen some in the refrigerated deli section at your local Japanese market, but this beauty was made to order at Izakaya Sakura.



A deep fried minced meat patty and some fresh veggies between toasted Shokupan spread with butter and mustard. Sakura's great Demi Glace sauce on the side.



Massive, a bit messy, but very very tasty. All I would ever want when craving a Yoshoku lunch maybe.



I'm sad to say though that Sakura has recently taken this off the menu due to the high labor involved (the switch from the Corn Potage to Miso soup shown was already an early sign I guess). But knowing how the place is, the Menchi Katsu Sandwich may just as easily show up one day as it did go away. If it ever returns I'll be the first to let you know.. :)

Izakaya Sakura, 3904 Convoy St #121, San Diego, CA 92111

My Chopstick Needs a Rest

Well here I go.. The first post is usually awkward. I'll keep it simple. I was at Tajima today (food portion of blog to come) making my usual Crane Chopstick Rest out of the paper sleeve. It's one of those cool things that only looks harder than it is so go impress some friends!



A) Fold sleeve in half and proceed how you would a paper plane.
B) Fold once again still in paper plane mode.
C) Fold one half of the dangling leg straight up (key is to be straight).
D) Fold down about 1/4".
E) Repeat process until you reach the end.
F) Repeat process C~E for the other half.
G) Collect all the bellows together and pinch as shown.
H) Overlap the two halves to create a continuous fan shape.
I) Fold point to create beak. Rest your chopsticks.

Done. Ta-daa! Or, Ja-Jaaan..