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Matzo balls and latkes?
I don't know from Jewish food. Grew up in the Northwest where there are no Jewish eating establishments. Spent most of my adult life in the Bay Area where there are almost none (well, none that get any respect).
The other day was a dreary drippy one, so a little Jewish soul food seemed about right to warm things up. I tried out a nearby place that had "N.Y." in it's name. I'd never had matzoh ball soup or latkes so I was hoping for a revelation.
The soup broth was wimpy and didn't taste like it could cure anything. It contained an object the size of a baseball and almost as sturdy. To eat the thing, I had to spear it with my fork and carve it. It had no discernible chicken flavor, or any other flavor for that matter. .
The latkes seemed to have been fried up yesterday and taken out and reheated in another round of oil, which had gotten absorbed to the max. They seemed to have been made from pre-cooked potatoes instead of raw ones, giving it more of a potato patty texture than a potato pancake character. They came with sour cream "we're out of applesauce". I gave up on them after a couple of bites.
So, what is the yardstick for rating matzoh ball soup? How do you judge latkehood excellence?
My own excellent (pat on the back!) potato pancakes are based on ones I had at a wonderful bygone place called the German Beer Garden in what is now called Silicon Valley. They are thin and very crisp, and topped with applesauce. They go very well with bratwurst of the big, white, fine-ground varety. Is this identical to latkes?
Latkes: What you describe is a latke. There is no one way to make a latke, though there very well may be some wrong ways, like using fatback! My personal annual quota for latkes is one. Too heavy for me. Even the light ones. From my perspective, if you listen to experienced latke eaters or makers, criticism outmatches praise by something like a billion to one.
Matzoh ball Soup: The 'soup' part should be delicious on its own. The matzoh balls should taste like matzoh(!) which is indeed a fairly plain flavor, but one that is distinctive.
There is no single 'correct' matzoh ball density. Some like 'em fluffy, some dense. I like mine on the firmer side.
Try making matzoh brie (rhymes with fry) sometime. Over on the home cooking board, you should be able to find a recipe. Basically, there are two main ingredients, matzoh and eggs. The rest is up to you. I can't imagine mine without fried onions. This will give you a good idea of the delights of using matzoh in cooking!
re: small h
That sounds good, too. ;D
re: Morganna
Alright, but we're using your pan. Because fried brie sounds very messy.
re: small h
*grin* Well, I'd probably coat it with matzo meal so it's breaded. ;D I've seen recipes for stuff like that. Nice crust on the outside, held on by an egg wash and the rind, then the brie inside is REALLY runny. :)
It sounds like you went to a place that capitolized on the fact that they were the only restaurant of their type in the area and either got lazy or just don't know how to make these foods. Your version of a latke sounds right. Reheating never seems to work well, and should always be made fresh if possible. Sour cream is another traditional accompaniments if served with a dairy meal or not in a kosher establishment.
As for the mazto balls, they sound like they are in the "sinker" category while many people are familiar with the "floater" categories. My great aunt was in the sinker category and my dad tells stories about breaking fillings and walls (I hope these are jokes.) When sinkers are made, they should never be made large enough to fill a bowl on its own ad should still have flavor. Many who make matzo balls use the recipe from the back of a matzo meal or matzo ball mix. I'm experimenting with stuffed and spiced varieties but this is the basic type and most popular.
re: TampaAurora
Reheating latkes works very well if you freeze them first, and then reheat them in the oven on a baking sheet. Refrying them is a very bad idea.
re: small h
At this point I'm convinced that you can freeze them but reheated they will never compare to fresh. I've reached the point where I just serve them out of the pan, don't even let them sit around while I finish a batch. That means I don't get any until everyone else has eaten their fill, but it's worth it for the rave reviews. And I'm in the shredded camp. The other kind makes me think of some weird fast food potato breakfast thing.
My parents were Protestant German immigrants. I grew up on potato pancakes and applesauce, and was an adult before I realized that these synonymous with latkes. As you undoubltedly know, since you make them, they are best just-made. If they MUST be made ahead, they should be held or reheated in a hot oven. Refrying is for beans, not latkes.
I second Steve (though I think it's spelled "brei," no?).
I wouldn't judge latkes based on your experience. They're potato pancakes, so you already like latkes. You just don't like poorly executed food. As for matzoh balls, yeah, there's just not much going on.
But don't take matzoh balls as proof that Jewish food (which, like every other X food, is diverse, even with the unfortunate ban on shellfish and pork) is bland in general. After all, IIRC, the Jews of Rome are responsible for twice-fried artichokes; Sephardic cuisine relies on (almost) all the same goodies other cuisines of the Mediterranean do; and from smoked fish to sour pickles to horseradish (not that any of those things are exclusive to Jews), there's plenty of pungency to go around.
As Steve says, there are lots of ways to make latkes. In my experience, most restaurants that offer them have the type of prefab, mashed-potato pancake thing you describe. My own are much closer to Swiss rõsti - shredded potatoes with a bit of grated onion, some egg, and almost no flour or matzoh meal, fried so they come out really crisp. But as I say, you almost never see this kind when dining out as they need to be made at the last minute and most places would rather do a stack and reheat them as needed.
Matzo balls at their best are nothing to get excited about, and at their worst are like trying to eat hardened balls of library paste.
Latkees - There are two types, shredded and extruded. Jfood grew up on the extruded kind where he was in charge as a 10 year old in turning the knob on his grandmother's device that ground and extruded the potatoes and onion. Mrs jfood grew up with the shredded. Over the years jfood has moved completely into the shredded camp. Basically shred as many potatoes as you would like and shred up a few onions to taste in a different bowl. Jfood washes the potatoes and then squeezes as much of the liquid out as possible, the adds the shredded onions which had the water pushed out as well. He adds a little flour as binder and S&P. Big pan of some oil, a heaping tablespon and flatten slightly. Brown one side, flip (always avoiding the splattering grease) and brown second side. These are very light. Their cousins using the extruded method come out much denser and heavier. Always serve with apple sauce. Others will always serve with sour cream, personal choice.
Matzah Ball - two categories again. Floaters and sinkers. jfood grew up with sinkers, his MIL makes floaters. He has never made either as he is banished from the kitchen during this girls-only event.
BTW - jfood has never tasted a good latkee from a store.
re: Passadumkeg
mmmm....MATZO balls! They should be firm but fluffy, not too big, not too small and the broth should be rich, flavorful and clear. When you make them from scratch at home, use club soda and chicken fat.
BUT, meanwhile, go and get a Streit's kit in a box, they're pretty good and very easy, but I like to throw some celery onions and carrots in the broth and make sure you chill the batter very well and wet your hands to make the balls. Throw a little finely chopped parsley in there. Even this will change your mind.
Jfood explained matzohballs right - they're either sinkers or floaters - baseballs you have to chip away at, or softer, lighter dumplings. There are devotees to both. But the real key is the soup. It's essentially a light stock consomme, and it needs to be the most chickeny thing you ever ate. I've had incredible chicken soup in Jewish delis and in Chinese restaurants - but it's rare. About 1 in 100 have a truly delicious version. At home, a whole old fowl (stewing chicken) needs to be sacrificed, along with some chicken feet or additional wings to develop the gelatinous mouthfeel. Users of pre-cooked carcasses and chefs that try to save the meat to eat, need not apply. A trick - expensive but works well - is to use 2 chickens serially - in other words, use the stock from chicken 1 to cook chicken 2. In any case, imagine the most chickeny taste you can - that's the right soup.
re: applehome
<baseballs you have to chip away at, or softer, lighter dumplings>
No and yes. The erstaz "floater" matzoh balls are really dumplings; Applehome's use of this word is good.
OTOH, a matzoh ball is denser but still tender; if you have too "chip away at it" it's not made well. Getting the right balance is a little harder than the dumplings; they should should float after a minute or two of cooking but sink soon after getting them in the bowl. And if you're getting "sinkers" as large as a baseball they are almost certainly going to be cannonballs. Golf ball size (before cooking) is about right; they'll fluff up just enough to float during cooking and remain slightly larger than uncooked later.
The comments about the broth are spot on; it should be delicious by itself. The same is true about matzoh balls.
With the exception of German style food fairs (along the lines of Oktoberfest), where potato pancakes are made in greater quantities and far faster than usual - I've never had a latke or anything of its ilk that compared to eating my mom's a few minutes after they've been cooked. Tradition in my house for eating latkes usually results in a few people eating in shifts to get them as fresh as possible.
One variation on the potato pancake/latke that I've heard about but never tried is frying them in goose fat. That's supposed to add something really amazing.
re: cresyd
Wow - that's weird - three years of living in the black forest with oktoberfests and weinnachtsmarkets attended in Stuttgart, Munich, Nuremburg, even up to Koln, once, and I never saw a latke. Never even saw one on a menu in a restaurant. Lots of brotchen stuffed with fish (all kinds - smoked, pickled), schnitzels, you name it... and schmaltzbrot (there's your goosefat) and schinkenbrot, pretzels, beir in October and gluhwein in December. I saw almost zero Jewish/Yiddish foods or culture. I've just never associated latkes with Germany - only with the Jewish side of my family and usually, only for Chanukah. Perhaps it's a Hoch-Deutsch, or northern Germany thing, I spent most of my time mit Schwabs and Bayernische folks.
But you're right about fresh-fried potatoes. Whether latkes, frites, chips, or even McDonald's, there's an expiration timer - and it's usually not that long.
re: applehome
Ditto - I lived for a while up north in Hamburg - Hoch-Deutsch central - and remember plenty of pfannküchen but none made with kartoffeln. But I was young then and didn't get out to restaurants a lot, they may have existed.
re: applehome
I realize I did not make this clear - but when I said "German style festivals" - I was referring to those in the United States.
Not to hijack your thread, but the topic of finding good Jewish deli food, whether in NYC, Chicago, etc. could be a whole thread by itself. It ain't what it used to be!
I no longer oder deli out, but make it at home. Truthfully, not that fond of latkes (or fried food in general), but like to use Yukon Gold, shredded in food processor, with eggs, matzo meal, s&p, maybe some chives or onions. Needs to be fried in hot veg oil. Make sure you drain out all the water from potatoes, that makes them crisp. Fresh from the pan are best, if you can't manage that, fry 75% done, freeze IQF, heat on rack in hot oven.
As for matzo balls, others have given you good advice. I prefer floaters, mixes are anathema to me, they are ridiculously easy to make. Tip is to use club soda or seltzer for the water, to make them fluffy. I like to season mine with white peppers, salt & chopped dill. Always have good, rich homemade chicken stock on hand, needs to taste like chicken. If you can't manage that, College Inn is a decent substitute, do not dilute.
When growing up, my mother not only used matzoh balls in soup, but use to put a different spin on them by sprinking cinnamon and sugar on them and giving them to us kids for a treat (of course on a plate not in soup). She was brought up with the different uses and when I've had friends try them with the sugar and cinnamon sprinkled on top, they're pleasantly surprised.. Regarding reheating latkes...I've been successful reheating them in an oven directly on the rack. I put foil on the next rack down to catch anything.
MMMMM I am a big fan of both matzo ball soup and latkas. Growing up outside Boro Park has put me in easy acess to both. As for latkas, I find that the difference between latkas and potato pancakes is the amount of egg and flour you use. When I make them, I make sure that I put all of my shredded vegetables into a salad spinner to get rid of any excess liquids (thank Alton Brown)... So that when you fry them, they don't soak up as much oil.
As for matzo balls, I am a fan of the lighter floating ones. The best way to enjoy matzo balls is with a rich, strong chicken broth. Since any matzo ball is relatively plain, you need a richer broth for balance. Does anyone have an easy fool proof recipe for matzo balls, mine are usually the sinkers:(
re: fayyeeyee
Even more effective that the salad spinner is to wrap the shredded potato in a plain white cotton tea towel, bring the corners together to make a sealed bundle, and then twist the knot at the top like a tourniquet. Gets out all the excess liquid, essential for maximum crispness.
Of course, it stains the towel brown, and the stain doesn't wash out, so I have a dedicated latke towel. No well-equipped kitchen should be without one!
re: fayyeeyee
These are floaters, not sinkers, the addition of club soda or seltzer is what makes them fluffy:
8 eggs
1/2 cup club soda or seltzer water
1/2 cup canola oil
2 cups matzo meal
1 tsp salt, 1/2 tsp white pepper
3 T dried dill weed (optional)
Beat eggs with oil and water till fluffy, add seasoning. Gradually add matzo meal till incorporated. Refrigrate mixture for 30-45 minutes. When ready to make, bring 8 qt pot of water to boil with 2T salt (very important to cook in salted water, as this adds flavor). Rinse hands in cold water, shake excess water off very well. Make golf ball size balls, drop in boiling, salted water. Should get 25-30 matzo balls. When all balls are in pot, lower to light simmer, cover and time 30 minutes. When you think balls should be done, uncover, remove one, stick toothpick in to middle, should be cooked all the way through. If not, cook a few minutes more. Drain very well in one layer in colander. When thoroughly drained, freeze or refrigerate.
This makes 25-30 medium size matzo balls. I don't care for large ones, but I assume you can make those, just allow additional cooking time. When making soup, heat soup first, then add defrosted balls at last minute, just long enough to warm, so the soup won't be too starchy.
re: Diane in Bexley
Thanks I will try this next week.
Sounds like you ate in a crappy restaurant. I would say the version of matzoball soup you had was greek dinner version. Latkes aren't an everyday food and I don't think to be eaten alone. If you want to hear a funny story about latkes and get a kick-butt recipe, check out my blogpost "Green latkes and red chai, oh my" on:
In our family, we use finely-ground white pepper to season the matzo balls. I'm not sure why that started, but my father used to season them at the table with white pepper and would say that was what they used to do in Vienna when he was a child, so maybe it was specific to that community. We also add a generous dash of ginger. My mother grinds fresh ginger, I use the ground stuff, and it adds wonderful flavor either way.
For the chicken stock, we - and most of our extended family - often add a turkey neck to the mix, which also greatly enriches the flavor.
re: HillJ
Hill, you really could do either way. My preference, because I usually make 30 at a time way in advance of serving, is to do in salted water. I find if you cook the matzo balls in chicken soup, it makes the soup very starchy, just as I cook noodles separately in water. It's your personal preference.
re: Diane in Bexley
Di-I'm glad I asked. I wasn't sure if I could compare the starch factor with pasta or rice; both of which I do separately and add. Thanks for the info-separate it is.
re: Diane in Bexley
Same here. I add a bit of fat from the soup to the mix and then boil my floaters in salted water. First, it's easier to pull them out to serve them since I also package them separately in the fridge. Second, I don't want the broth to become starchy. Third, I don't want them to soak up all that soup since whenever I make mazto balls I am also making my soup from scratch that day (I don't care what my husband says - a kosher chicken is the key to great Jewish Penecillin or at least to recreating my grandmother's version.)
re: Diane in Bexley
Thank you for the quick reply yesterday. My first attempt at matzo balls went very well. I made the "batter" easily from a recipe I found on a Jewish celebrations website calling for seltzer (which I read made for lighter results). I followed the tips to wet your fingers as you create the individual balls, perfect. I had a pot of salted water boiling away and dropped those pretty babies in. They FLOATED...which made this newbie very happy indeed...and then I transferred the entire batch in the chicken soup I had made in the morning. Served the soup for dinner last night to raves. No longer afraid and very satisfied with the results.
when i grate the potatos(idaho baking potato), i do one potato, then grate my onion, then grate the rest of the potatos. this prevents the potatos from turning green. i use peanut oil to fry them in. peanut oil can be heated to a very hot temp., and that is perfect for frying latkes. eat immediately, otherwise they lose their light and crispy texture. linda z
I am an Irish girl, but a big fan of matzo ball soup. First, you must have an exemplary chicken soup (think chicken poached in homemade chicken stock. Then you pulverize matzo's and make a dumpling mixture with them, adding lots of chives and parsley, and aiming for a texture that just holds together. You cook your matzo balls in water, not in the soup, otherwise you get nasty, cloudy soup. If you've done everything right, you're in heaven. (BTW, leftover matzo balls freeze very well, and make an excellent side -- with gravy -- to almost any meal.) Experiment, and you will be glad you did.


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YAKITORI BINCHO owns all. BEST in LA!!! Yea, this may sound super-hype but I stand by what I like. Werd. (Maxi-Review w/ pics)
So I can't claim I discovered this one, but I'll definitely take credit for keeping my radar tuned to chowhound poster Vittus, who's initial writeup sank without much notice (I posted the one reply so far!)
But after checking out Yakitori Bincho, I decided I had to give it an even more detailed review and a hype, hype title, because frankly, it's EXCELLENT.
For years now, I've tried to find a yakitori restaurant in L.A. better than Shin-Sen-Gumi. Though there's some good stuff out there, nothing ever came close to the full-flavored, sizzling crackly goodness of SSG. Evidently, the public agrees, as there's usually a long wait to get into its branches, at least on weekends.
But first, let's break down the also-rans:
Kokekokko and Torimatsu: "serious" yakitori joints, but they can be too austere for my tastes. When it comes to grilled sticks o' chicken, I tend to prefer bold, brash flavors, not delicate and subtle "essences of chicken."
Koshiji in Weller Court: decent flavor (especially their tsukune), but their portions tend to be small and kind of dry and the meals there run pretty pricey.
Yakitori-ya is dry, and Sakura House and Nanbankan are passable. These are decent yakitori joints, IF you're already in West L.A. and can't be bothered to drive to the South Bay.
There are others: Honda-ya Little Tokyo is not very good (come on, admit it), and Kappo Honda is not worth the drive. Of the general izakaya with yakitori offerings, Ryo Zan Paku in Rolling Hills has a friendly staff, but in my heart, I know that they could be much better. Iccho - meh. Gonpachi, overblown. Furaibo, good for its wings and not much else. Kan Yuzen and Haru Ulala, fun but they're no specialists.
Which leaves us with Yakitori Bincho, brand new on the on the Redondo Beach pier in the old Oriental Breeze spot.
Straight out of Tokyo, the husband and wife team of Tomo and Megumi Ueno indeed serve up proper, no-frills yakitori like any old neighborhood joint in the motherland would. The chicken is robust, and their tare, though a bit lighter than SSG's, is a nice melange of unexpected flavors.
Here's the breakdown of what I had on my first visit to Bincho (and yes, I've been back twice already since last week!):
Shio Negima - Chicken thigh with leeks. My favorite item at SSG. One of my ALL-TIME favorite things to eat. Shin-Sen-Gumi's shio negima is better, but only by a hair - a TINY bit plumper and more tender, but I also have this feeling that they undercook it somewhat. Bincho's negima, on the other hand, has grown on me even further since my initial visit; it could be a while before I return to SSG.
Tare Negima - Bincho takes the crown here. With the light, subtly sweet tare Tomo uses, it puts it over the top.
Tsukune - top notch chicken meatballs, way better than SSG's mealy, bland ground chicken. The only tsukune that I've had in LA that can even compare was at Gonpachi (but why go there when that's the ONLY good thing they serve?)
Negishio - chicken thigh with chopped green onion. A fairly unusual menu item (not to be confused with the shio negima) that adds a bit more variety to the chicken on offer.
Shio Zuri - salted gizzard. As good as SSG and better than anywhere else in town. Salty as heck but quite wonderful as a result.
Okra - grilled okra. Excellent.
Stuffed Shiitake mushroom - these suckers were huge, and hugely awesome. A couple of other places have a stuffed shiitake, this one is the best by far.
Tebasaki - salted chicken wing. This one is hard to do wrong, as both Furaibo and SSG have great wings as well. Bincho's is just about as good.
Tomato maki - The bacon-wrapped tomato was perfectly fine. Sadly, this is the only maki item officially listed on the menu. As bacon-wrapping is primarily a Kyushu yakitori tradition, SSG invariably rules the roost. But that Bincho, a Tokyo-style joint with a chef from Saitama, even offers it is good enough. I suggested adding a few other maki items to the menu. On a subsequent visit (like, last night), Tomo gladly whipped up a custom uzura-maki (bacon-wrapped quail egg) for my friend.
Wasabi Momo - chicken breast with wasabi. They use a LOT of wasabi on this one. No sissy pea-sized dollops, the green stuff fills in the gaps between the breast pieces like caulking on cracked bathroom tile. The breast meat is extremely plump and tender, against, best of the SoCal lot.
Kawa - The tare chicken skin was sublime. Both SSG and Bincho have great skin. It all depends on your tare preference. And you could do no wrong with either. A friend had the shio kawa and so I tried that on a subsequent visit. I'd stick with the tare, but at least you've got a choice.
Yaki Onigiri Soup - Grilled rice ball in chicken soup, chazuke style. On my first visit, the rice ball Tomo put together was simply so huge that it overwhelmed the rice:soup ratio and I couldn't eat it fast enough (especially not after 13 chicken skeweres). Last night, I simply ordered the soup and the rice ball as separate dishes, and did my own dunking, which proved perfect.
Anyway, that's the long and the short of it. Add to that 3 Sapporos (on tap) and I'm a happy camper to the tune of exactly $60 (including tip - I round off like that).
Since that initial trip, I've taken to trying a few other menu items. The agedashi tofu and agedashi eggplant are uncommonly good (and an uncommonly great deal considering how huge the portions are), the shiso-wrapped chicken is great, and even the cheese chicken (grilled chicken with a slice of melted velveeta-style cheese blanketing it) proved hella tasty, and not as incongruous as it sounds.
Bottom line, Yakitori Bincho is a GREAT deal, and really has become the king of my personal skewer pile. Throw in the fact that it's got a crazy friendly husband-wife team (after I inquired about their favorite Tokyo yakitori joints, they even brought in a guidebook to Japanese yakitori for me to borrow!), neighborhood hole in the wall vibe, a romantic spot on the Redondo Beach pier right next to Quality Seafood, and that there's no wait at all (at least for now ;) and you've got yourself a certified winner and my new favorite yakitori joint in L.A. I was tempted to keep the place a secret, but frankly, they need customers (I held out long enough so my core group of friends had a chance to check it out first :), but now that they have, I'm just gonna put the word out there. With the amount of sheer positives, this may sound shill-ish but hey, I like what I like, so try it out and judge for yourselves!
Japanese Grill Yakitori Bincho
112 N. International Boardwalk, Redondo Beach 90277
m-th - 5p-11p
f-su - 4-midnight
closed tuesdays
here's a link to my buddy bikuta's pics from last night: http://picasaweb.google.com/vicdango/...
re: Keizo
Not on a skewer, but I think that's on the menu too. They have a breaded, fried nankotsu side dish, which I had on my 2nd to last visit (like, thursday lol). It was great, but the portion was way too huge for a fried dish! If you get it, make sure you share with at least two or three people or else you won't have room for as much of the other stuff lol.
Sounds like I'll have to check this place out. Hopefully the gizzards are top notch because I love me some gizzards.
Have you been to Shin Yakitori on Hawthorne? So far, that's the only Yakitori joint I've been to and it's pretty good. I remember really liking the cheese chicken, the negima, zuri, and the tsukune. They also have pretty good izakaya dishes, in particular the buta kakuni and the kani croquette.
re: kainzero
The zuri was great, seasoned very well. SSG's might be a little plumper, but I think Bincho's has more flavor. Bincho's tsukune is pretty much unbeatable.
I've been to Shin, but only for a private party there. The offerings they served up weren't bad, but they didn't really grab me, and I remember thinking that I might as well just go to SSG if I were in the area. But that was before Bincho. I should probably have a regular dinner at Shin tho!
This is right by my house...I can't believe I have to wait until Wed. to go (already have plans tonight). Thank you for the awesome review.
you have peaked my interest! I don't know that I have ever tried any of those dishes, but you bet I will now. Thanks for the review, always looking for new places in the south bay.
Yeah it was all really good. I thoroughly enjoyed the tsukune. I think the best description would be "jouhin na aji," which is kinda hard to say in English 'cept to say that you can sense the good intentions of the chef who cut the ingredients that went into it.
I am probably with the group of people you might describe as being more fond of yakitori with chicken "essence". That's probably not a good word to describe it, but I'd say we're yakitori minimalists which is why I like the yakitori they serve at Otafuku in Torrance better than SSG. SSG is good only if I'm more in the mood for yakitori as a snack with alcohol as opposed to just yakitori for the sake of yakitori.
This is pretty raving review of Bincho though--I might just have to try it out. =)
re: mstinawu
I need to try SSG too. Have you ever been to Shin in Torrance? I thought the atmosphere was really nice, but it was empty. If you've been, how would you describe it?
I really felt comfortable at Bincho. The food and ambiance was just right. It's the sort of place I'd like to visit after work...if only their location was a bit more accessible.
Regardless, here's a few pics I took last night, hope you enjoy them.
re: yakinikker
Did you take these with the big cam? Nice~! Yeah, I just told my coworkers about the place and their first response was that it was too far from the 405 to bother. do'h!
re: pirikara
Your pictures look delicious, wondering what the prices are like? What did you drink with all of the yummy looking goodies?
re: JEN10
Hi Jen10,
Actually those aren't my pics, they're yakinikker's. But here's my lil review: http://mikeyhateseverything.blogspot....
Oh and I drank tea with everything. teehee~ I don't really drink alcohol.
I completely forgot to add in my review that this place has a few more things than skewers. They have some hot soupy dishes too (ochazuke, zousui, tori shimeji soup) which I am grateful for since I can't stomach too many grilled things when they're handed to me in long intervals.
re: pirikara
Loved your pics and review. I can't wait to check it out, it all looked very yummy.
re: pirikara
Hi pirikara,
Nice! Zousui! (^_^) Along with great Yakitori?! I'm so going soon. I have to see which of my CH group wants to go as well.
Hey rameniac,
Great review. :) Like you, I've looked for an alternate place for Yakitori besides my fave (Shin Sen Gumi), and your quick descriptions of the also-rans were dead-on! :P
Redondo Beach is a bit far for me, but if it's great food, it's always worth the drive. (^_~)
I'll have to try this out soon. Thanks for the info.
Chowspouse likes sake with her yakitori. Do they have any decent sake list?
richard gould-saltman
no avatar
re: Foodandwine
F & W, I'm ready, let's chow!
We walked by this place last weekend, it look interesting, but we were already full from seafood. But, since I've eaten a lot of good meals thanks to rameniac, we definitely have to try it. Plus, I'm a sucker for marshmallows.
Two reasons to get yourself down to this place
(1) Awesome food, just like rameniac said
(2) You'll probably bump into rameniac, just like WE did!!!! More below!
This was my requested Mother's Day restaurant (patting self on head as a true chowhound). We eat all over the spectrum, from high end to hole in the wall where they speak languages other than English and we can't figure out the menu.
I called to see if we could reserve a table; I was concerned at first because the phone was not answered after three phone tries. We finally got through and were graciously accommodated for 6:30, party of four (our two teens with us). Megumi seated us at a table as we requested and I told her we were there because of an 'internet review'. Both husband and wife were hopping – most every seat in the tiny place was taken at 6:20 when we arrived – so now I knew why the phone went unanswered. No problem!
Because we had hungry teens who had just put up with us shlepping through Cooknstuff in Torrance, we asked for a bowl of rice to hold them over. One of my teens is a chowhound in the making – he'll try anything and usually enjoy it, especially Asian. The other one is still in um er 'development'. I knew he'd be happy with the simple chicken skewers, chicken skin and onigiri.
We ordered a few things off the menu – shiso chicken for me (I LOVE shiso, to the point where we just planted it in our garden), the fried tofu soup, and the above mentioned onigiri. OMG the fried tofu soup was TDF. I wish I could make it at home, anyone have a recipe?
We also ordered the Chef's Choice – ten skewers/plates. Megumi asked us if we wanted to include organ meats. Smart woman – although DH said yes, she saw the look on my face and gosh, for some reason, we didn't get any (grin). Trying to remember what we got – all of it EXCELLENT - DH is more discriminating than I, and he kept raving about how good everything was. It had been years since we had yakitori (yes I know we live in Los Angeles). The meatballs in particular were memorable. I could cry because I doubt I could recreate those. We also had chicken with leeks, stuffed bell peppers, mushrooms and lotus. Quail egg (no bacon) and salt chicken wings. 'Chicken tail' – so cute!
There were so many other things I wanted to try that will have to wait for next time – I love veggies, so the okra would be next. They also had a gingko nut dish that sounded intriguing.
When the awesome onigiri arrived (long wait, be warned) – I told Megumi 'this is one of the dishes that the internet reviewer recommended'. Within earshot, one person at the bar turned around to me and asked which site I had read – and since I saw rameniac's Bincho reviews all over other sites like Yelp, I knew it must be him (yes, coulda been a 'her')! What a wonderful surprise. I get together with folks from another foodie website, but this is my first CH encounter. Rameniac, I hope I thanked you enough for the Bincho recommendation, and now I'll have DH read up on your other thumbs-up places, LOL. We too love supporting mom and pop places.
For grins, I asked DH how he liked it in comparison to Musha, another place I recommended to him (I read Chowhound, he doesn't) – 'they are both great places, but Bincho is cheaper' – we were out the door, stuffed, four of us, for $80. We go light on drinks – tea for me and hubs, soda for one kid, and hubs had a HUGE beer for $7. DH wants to come back with bikes and make it a day. Although Bincho is on the other side of the hill for us, we will return, and we suggest you all do too – who knows, you may bump into Rameniac!
Couple other things to keep in mind: this is NOT a fast meal. Took us almost two hours to get everything. Lots of downtime between dishes. We never felt rushed, but I was concerned that it was a school night. Otherwise it's perfect if you want to linger for a time with friends. Also, wear washable clothes. Very smokey from the grill but hey, I get to remember my dinner this morning when I pick up and smell my Tshirt.
Kanpai to Bincho!
re: leetmom7
nice to meet you and your family, leetmom7! great writeup, and i'm glad you guys liked the food =).
happy post-mother's day too!
Gonna have to try this place...
But the fact that you think Shin Sen Gumi is better than Kokekokko makes me question the review a tad bit, no offense...
Kokekokko is by far the best yakitori ive had in the states (yes, Ive spent a lot of time in Japan). Yet to find a place that serves neck, tail, soft bone and special hearts...
Thanks for the info
ruh roh...after seeing the pics it seems like they don't cook my favorite yakitori dish (skin) properly....it needs to be crispy as hell on the outside, yet a bit chewy in the middle...
re: ronnie_gaucho
skin is very crispy, don't knock it til ye tried it ;)! although i'd say get it with the tare as opposed to shio.
kokekokko follows a different aesthetic, "yakitori minimalism" as mstinawu coined the term. i prefer things a bit more robust and full-flavored and less austere, which is why I like SSG. to each his own...
re: rameniac
Thanks for clarifying that...Chewy skin makes me a very sad boy :-(
Kokekokko is top class quality...SSG reminds me of one of those yakitori stands you find walking around Tokyo...
Don't really agree with the minimalism comment either...Maybe you're not ordering the right stuff
re: ronnie_gaucho
my whole thing is that SSG IS like one of those yakitori stands... the flavors just come alive a bit more with a 'greasy spoon' or in this case, 'greasy grill' sort of feel.
kokekokko isn't bad, it's merely a different style/presentation, much more of what you'd find in a fine dining restaurant in japan (like torimatsu).
i typically order the same items wherever i go (thigh, tsukune, for example), so that's how i base my comparisons. my experience with kokekokko is that the've got a good smoky, chickeny flavor sure, but lack that juicy, sizzling snap that SSG has, especially with the thigh meat.
they also don't quite have the variety that i like. kokekokko is minimalist in the sense that your courses are all more or less chicken-centric - from the skewers to the soboro rice and the chicken soup; it's much more of a "yakitori" by the strict, traditional definition.
SSG is technically a robata-ya, but but because they hail from kagoshima, they feature a lot of the bacon-wrapped items considered a part of kyushu-style yakitori.
in short, they're two different kinds experience. kind of like comparing apples to... well, green apples lol.
re: rameniac
Also, the owner/chef of Kokkekoko is Taiwanese. While I wouldn't classify it a Taiwanese spin on yakitori (I've been to a few of those places in Taiwan and they're wretched), this would definitely account for why the place just feels different than the down to earth authentic places like Shin Sen Gumi (which is also a favorite of mine).
While I found Kokkekoko to be delicious, I found it absurd that what amounted to a few chicken sticks, edamame and beer set us back $80. I'll take Shin Sen Gumi over Kokkekoko any day.
Mr Taster
re: Mr Taster
uhhh Tomo, the owner of Kokekokko is NOT Taiwanese...He does have a branch of kokekokko in Taiwan however...My former business partner is golfing buddies with him...
He might be a total drunk (3 DUIs) and a tyrant...But he's not Taiwanese lol
re: ronnie_gaucho
Oops... on further consultation with my wife (who is Taiwanese), it appears you are correct! He told us he has a branch in Taiwan, but did not tell us that he is Taiwanese.
Mr Taster
re: Mr Taster
I heard he's actually trying to sell Kokekokko and move his operation to NYC
re: rameniac
``To each his own...''? I can't believe I missed this the first time around - coming from Rameniac, a man who denounces people who prefer Daikokuya to Santouka like Leninists calling out Trotskyites.
re: ronnie_gaucho
Would Kokekokko even make the top 2 list? highly doubt it...
Hey, I'm glad you went, and I'm glad you made such a detailed post. You are a much better marketer than I am :) I had the same feeling as you. This is the kind of place I want to keep a secret, but I also want it to succeed so...hence my original post. I'm really glad you got people interested in this place as it truly is a little piece of Tokyo in LA both in flavor and ambience.
re: Rizza
Rizza -- I completely agree. We, too, were there last Saturday evening about 5:00 for an early dinner and they were not ready to open until 6:00pm. However, through the window the owner said he would seat us at the bar, as we requested, when he opened. At 6:00 he honored his promise and we completely enjoyed our dinner.
We agreed to be served whatever he selected for us ("omakase") and I believe we tasted most of the menu; everything was very tasty!
The location is a surprise and a funny fit, so we thank all you Hounds who found this Japanese grill and posted for us to follow.
re: Mr Taster
Hi, Mr. Taster!
Our omakase for two was about $48 (one beer and one iced tea) before tip and tax.
I think we had all of the basic offerings: lots of grilled veggies and many chicken items. Additionally, we ordered a basket of chicken cartilage and a skewer of marshmallows. The biggest surprise was being served a baked potato. Although I now know that it is a common Japanese menu item -- and it was delicious, even though we removed the butter -- it was too heavy for this particular meal. It was also very hot on Saturday night and the grilled vegetables were a perfect fit without the added potato starch.
When we left, we were very satisfied. We did ask the owner and his wife if we ate a lot compared with most of his customers. His response was that we did not eat very much. He said that many Japanese will sit for hours and consume huge quantities (both in food and drink) at these yakitori restaurants. We sat for less than two hours and enjoyed what we were served. We did not leave wanting anything more and surely we would return.
re: exilekiss
6:30pm...can't wait to go back. My 5 year old daughter told the chef he cooks better than I do. My 3 year old couldn't get enough of the meatballs. And we want to bring Dad there. Friday!
Note re Yakitori Bincho: They apparently only answer the phone if they feel like it, so if you call to see if they're open and don't get a response, it is not conclusive.
I'm a raving Shin Sen Gumi fan but will give them a try. I've tried to do so before but made the mistake of calling first to see if they were open, and they didn't answer so I didn't go.
I'm glad to see the Boardwalk getting lively again - had a good meal at Lou E Luey's last week, now have Bincho to look forward to.
We are regulars at Shin-Sen-Gumi in Gardena. We have been to most of the Yakitori haunts around town, but we find ShinSenGumi by far the best. We hate that it is so loud, but appreciate the authentic tradition that is behind it. So when I read this passionate post about a new kid on the block that proports to be better than Shin-Sen-Gumi, we had to try it.
I won't go into all the detail, as this post does a much more thorough job than I could of describing most of the menu items. Suffice it to say, we prefer an "authentic" Japanese experience, and really do enjoy the organ meats such as "special hearts." My favorite is the gizzards. (it is a textural thing). My husband's favorite item is the cartilage. So yeah, we are into it and generally the staff at these restaurants seem to respect us for understanding and appreciating the cuisine.
I love the pier, and Binchu is a really cute space. We mostly dislike all the other restaurants on the pier (except for the Korean crab place of course), so it is nice to have another options.
Service was great, and they only charged me $10 corkage. (I like wine with my skewers. Beer is too heavy, and in my opinion Sake too light to pair well with them.)
We ordered pretty much the entire skewer menu. The meatballs (Tsukune) were one of the more memorable items; very soft and succulent. Much better than the ones at SSG. And they do a nice shiso chicken. Another favorite is the meat-stuffed shitakes. SSG does not have those. The most unusual thing about the place is for each item you can choose between "salt" and "teriyaki." We told them we would go with the chef's recommendation, which was a mix.
In total, I thought the primary differences with SSG were in regards to both flavor and texture. The flavors at Bincho were much more...subtle. Not bland, but let's just say I was using a lot of the japanese pepper. They were not "chicken-ey" enough. I think SSG uses some kind of brush-on marinade that adds a depth of flavor (someone please tell me it is a soy sauce derivative and not MSG) that they do not use at Binchu. I could understand how others would prefer it at Binchu for this reason. I guess an analogy would be anyone who has eaten at sushi places like (the old) Sasabune or Sushi-Sushi; they paint a soy sauce glaze on all the fish. I prefer it "naked" like they do at Shibucho, Mori, etc. To me, it tastes more "authentic" because the natural flavor of the fish is not masked. So, I can see how some would prefer Binchu for the same reason.
The other thing about Binchu is all the chicken parts had kind of a softer texture, and had a slight "gamier" flavor/texture that I associate with slightly undercooked chicken. This was most apparent with the thigh meat. Very slightly, nothing to be alarmed about. But at SSG, I like the way the chicken has a bit of a "skin" on the outside (not literally) and is soft in the inside. WHen you bite into the chicken thigh or breast at SSG, you get a sensation more similar to biting into a sausage or hotdog (or piece of chicken off the BBQ grill) vs Binchu, which is more of almost a stewed chicken sensation. Again, I could see how people would prefer the Binchu as it is more "tender."
Also, one final point is that SSG has an extraordinarily extensive menu with all kinds of other options. Great soups, fish dishes, veggies, etc. Binchu is quite limited.
All in all, I think South Bay is big enough to support both establishments. Each does have something special to offer. I hope Binchu is successful.
I was so fascinated with this discussion I did post this on my blog with a link back to rameniac's post.
re: wasabica
glad you enjoyed it! bincho's flavors are a little more subtle than SSGs, but compared to the other yakitori shops in town, they're the only ones that even rank in the same neighborhood in terms of full-flavoredness. i wouldn't be surprised if SSG used MSG actually. i actually prefer bincho's tare (marinade) over SSGs, but it's SSG's shio negima that keeps me going back there in perpetuity. but factor in SSG's wait time and bincho's killer tsukune, and i'll probably choose bincho over SSG most nights these days.
incidentally, SSG's varied menu is because they serve a certain style of yakitori that is unique to southern japan. most yakitori places won't have nearly as extensive a menu as them.
re: wasabica
Nice write-up wasabica. :) Like rameniac said, I'd give the edge to Yakitori Bincho in many of the categories, but respect that you like Shin Sen Gumi's bolder flavors (note: as I said in my own review, Shin Sen Gumi was my favorite place prior to Bincho; and I still appreciate SSG a lot; and I love their wonderful party atmosphere (^_~)).
If you get a chance, you should try out Yakitori Bincho's other items on the menu: I think they have a very good selection of non-Kushiyaki items (more so than many Yakitori-yas). Their made-from-scratch (oh so good!) Zosui, the handmade, fresh Onigiri, Yaki-Onigiri, Agedashi Tofu (yum!), and a few other dishes.
re: exilekiss
Funny exilekiss, I actually read your review shortly after posting mine, and you did inspire me to go back soon and check out their Zosui, a dish that I adore. BTW, here is a secret tip if you like Zosui. Check out Sushi Nozomi on carson in Torrance. I need to formally review this place, as they also have very good sushi, but I sometimes go there especially for their Zosui and their Kamameshi, a great hard-to-find dish. That is my kind of comfort food.
re: wasabica
Thanks for the tip wasabica. :) I'll have to check them out sometime.
Just wanted to add quickly that this place met my expectations and then some. Very small place, service was pretty efficient. I hope they get busier for their sake, or at least make a comfortable living for their efforts.
Chicken was cooked perfectly everytime- bloody amazing, really. I thought the salt was very nice, as it accentuated the flavors of the chicken without overpowering it. The tsukune, as mentioned above, was godly. Could not get enough. Shiitake mushrooms stuffed with meat, as well as the karage, was awesome.
A few items I thought missed their mark: chicken with perilli (sp?) and chicken with cheese. I didn't hate them, but I would not order them again.
The green chili I thought was phenomenal, as was thigh with green onion. Okra was good as well.
12 skewers, tofu, karage, 1 small asahi, 1 small sake was 54 bucks pretip. Very reasonable.
I have become a broken record on the state of Yakitori in San Francisco; you can't throw a dead cat in any neighborhood of that illustrious city and not hit a Japanese restaurant, yet there is a not a single yakitori establishment anywhere in it's small confines. Yeah, I have heard of a few in South San Francisco or down on the peninsula, but in San Francisco proper, there is nary formal barbeque utilizing the essential Kishu Binchō-tan, or charcoal wood. This means my occasional trips to Southern California always necessitate a visit to a Yakitori restaurant, of which there are a plethora (go figure). Shin-Sen-Gumi has been my go-to yakitori for years but on the occasion of hitting L.A. for my birthday, old friend and local food writer Richard Foss suggested a new joint he had heard good things about, Yakitori Bincho in Redondo Beach. It was slightly surreal because Redondo was where I called home for almost a decade and left over seven years ago for the wiles of Napa (eventually decamping for San Francisco). Odd to walk the boardwalk, hear the Saturday night mating calls from nearby Naja's, a local watering hole, and see the changes in a neighborhood I had known so well...
We arrived to this tiny, 24-seat establishment to see "Reserved" signs all over the restaurant. Okay, so it must be popular. Snagging a seat at the bar, we got to watch husband-and-wife team, Tomo and Megumi work the entire restaurant. With strains of industrial shamison music in the background, Tomo is the master of the charcoals and moves with the speed of svelte leopard. Megumi, his wife, elegantly clad in kimono and obi, acts as waitress, hostess, server, and dishwasher. When we indicate that sake will definitely be ordered, Megumi presented us with a basket of glass cups from her refrigerator; pre-chilled, we get to choose which cup we wish to drink from. Of course wanting to eat as many different flavors as possible, we ordered the "Bincho," the largest chef's selection of ten skewers for $25.00. We let Tomo know that challenging meats were definitely acceptable. While Tomo was preparing our skewers, Megumi started us out on our sake as well as some edamame and cabbage salad. He double-checked, "You sure? It is stuff like liver and gizzards..." You betcha, Tomo! Our skewer selection was as follows:
* Meatball (better than Shin-Sen-Gumi's!!!! Could it be true?)
* Thigh with leek (I adore leeks)
* Thigh with chopped onions (might have been my favorite chicken dish of the evening; complex and rich and we wanted to eat every single bit of onion after the meat was gone)
* Wings, flattened with a crispy exterior (a tad salty, but tasted great)
* Thigh with cheese (the least successful of the night -- well, just plain wrong actually. The grilled meat, dipped in teriyaki sauce, is then topped with a slice of plastic-wrap cheese-like-product until melted)
* Thigh with perilla leaf (complex and elegant)
* Cartlidge (deep fried and very fresh tasty with its chewy interior contrasting the light crunchy breading)
* Liver (oh yeah, baby, it is getting good. Even Mr. Rick who is not a liver fan ate more than a single bite)
* Hearts (so tender and interestingly served fileted instead of served whole as I am accustomed to having them served)
* Gizzard (I am giddy at this point)
Knowing we were going to want to taste other bits on the menu, we also ordered the shiitake mushroom skewer which is stuffed with chicken meat and served with ponzu sauce. Another dish was eggplant soup, tender chunks of eggplant fried and served in a rich broth with a ton of green onions and topped with grated pickled daikon radish. This was an incredibly rich, complex soup despite the limited ingredients.
We also ordered a skewer of ginko nuts and a rice ball, but at this point in the evening, the restaurant was packed and it was obvious that Megumi and Tomo were a tad overwhelmed. With a bit of a delay, our meal had settled sufficiently to where we realized we didn't need more savory. Canceling those last two dishes, I did order dessert, a final skewer of grilled marshmallows. Cheeky and a bit unorthodox, I'm sure. I didn't care. It was a charming, fun finish to a delightful evening. It might actually make me considering moving back to my old home...
Thanks so much everyone for your raves... we went this Friday and had an absolute great time...
Although we weren't exactly sure where it was... I had missed the mention that it was right next to Quality Seafood when we left. It just didn't compute that such a place would actually be AT the pier... nevertheless, so glad we were so glad we found it... all we had to do was follow the smoke...
From the very get go, the vibe when we got there was very much like Sushi Zo when it first opened. The chef and his lovely assistant greeting everyone as they come, explaining the cuisine carefully but kindly (like how it may take a while to get our food out). It automatically put me at ease, I don't need instruction in Yakatori, but I do appreciate them being serious about their style of food.
So we ordered a good selection of items (Sadly they were out of the stuffed veggies there).
Our favorite hands down was the Tomato and Bakon. It was just perfection from the get go, with that little squirt of Mayo We would order 10 of those alone if left on our devices... but we are also glad we got to branch out. Other favorites included the Meatball, the Thigh and Scallion (it came in the most amazing sauce), the Chicken Wasabi (Although it was bit more pungent than expected) and dispite some other comments, we did enjoy the Chicken and Cheese, but we are HUGE Hapen Cheese fans... ;)
With a well priced bottle of unfiltered Sake, we made it out of there at a little under $40 bucks, which was not bad for the quality of food and the skill of cooking. The only downside of the night was that Glacier has yet to start it's later summer hours. >| So anyone wanting to do the combo anytime soon, get done BEFORE 10p...
just came back from a late night bout at bincho. apparently they've decided to tweak their hours a bit, now that they've got a good sampling of customer traffic to work with.
beginning june 9th (monday), they'll be closing mondays instead of tuesdays. then after that, their hours will be:
5-10pm tuesdays- thursdays and sundays
5-11pm fridays and saturdays
probably won't affect too many people, but worthy of a heads up. they asked if they should put up a notice and i said absolutely.
btw they've added this drizzle of a light, flavorful jelly-like chicken stock to the negi-shio. it's excellent!
re: rameniac
Hey rameniac,
Thanks for the heads up! :) I can't wait to head back (hopefully next week).
re: rameniac
actually they said june 9th, but i was kind of tipsy towards the end of the night and i wasn't sure if i heard them correctly when i apologized for keeping them up late and they said it was ok since they didn't have to work today (monday). although they might have simply meant that they didn't have to wake up early since the restaurant doesn't do lunch haha.
either way, if you go this week, double check by calling to see if the new hours are in effect yet just in case!
re: rameniac
FYI, I was on the pier this past sunday and there was a handwritten note on the door dated june 6 saying they were closed for a fire dept inspection? No info on reopening. Everything ok? What's the scoop?
re: wasabica
I was there on Saturday when the policeman came in to try to shut them down. Basically he said that due to city ordinances, the level of carbon monoxide in the restaurant was too high. The owner tried to argue that the previous owner had a permit for him to use his yakitori grill, but the policeman was being a bit of an ass about it. He was all "I don't care about the previous owner, only what I say now matters! You have to shut down the grill."
They actually had to take all the food off the grill and shut it down for a while as they discussed it with the policeman. I was getting nervous since I was only 5 skewers into my 10 skewer meal!
In the end, they came to an agreement that they would contact some company to install better ventilation this week. The policeman than gave them the OK to use the grill for the rest of the day and he left afterwards.
At least that's what I gleaned from the situation watching it unfold from the counter.
re: huaqiao
wow, that's incredible.
I swear 80% of their 'real' customers are from chowhound.
re: huaqiao
alas i loved their smokiness! and that rusty old fan they were aiming out the window to suck up smoke lol. ah well, can't have everything like it is in japan.
if they need a slicker ventilation system, so be it. hope it doesn't set them back too much cost-wise is all. keep eating there to help 'em recoup their costs! ;)
re: huaqiao
I was there too. It was actually not just any policeman but, THE fire marshall himself. My husband ran out after him and found out that it was the neighbors complaining about the amount of smoke drifting into their areas.
The reason why the fire marshall came himself that night was because that was the second time they were forced to go down there because of phoned in complaints from neighbors.
We were very nervous for them as we weren't sure if they really understood what the man was trying to tell them, and especially the gravity of it. The man was being an ass though.
Either way, I'd be very very upset if they closed down. The food there is amazing and much better than ANY yakitori ANYWHERE in SoCal.
I went here last month. It's highly recommended to make a reservation. Also, they seem to close shop unpredictably, according to my friends who go there quite often.
My favorite is the negi-yaki and the nankotsu karaage.
I think it's the best yakitori place in the LA/OC area. The only place that I've been to thats just as good, if not better, is Yakyuudori in SD.
It sounds like their fire permit problem was serious enough to shut them down :(
re: maxzook
Any word on the reopening? Was hoping to try it out this weekend.
Mr Taster
re: Mr Taster
Unfortunately, nothing as of yet. Nothing to report from my South Bay friends either. Anyone else have better luck?
I spoke with Tomo-san 5 minutes ago, and the good news is that they are going through the red tape and waiting for final permits. They hope to re-open Yakitori Bincho (same location) in "2-3 weeks." (^_^) Woo hoo!
I'll post again when the special time draws nearer. :)
re: exilekiss
awesome news exile! do you have the personal hookup or are they actually back in the shop and answering the phone again? they're kind of isolated from the j-restaurant community as they're so new, so i didn't know anyone else that actually knew them lol. i was about to call oriental breeze to see if they had any info, but hadn't gotten around to it yet.
i had a feeling it wouldn't be as big a deal as we were fearing, and that they'd be getting a new fan and opening again before long. here's hoping everything goes smoothly.
re: rameniac
Hey rameniac,
No, they're not back in the shop yet; I have Tomo-san's #. I'll post up as soon as I hear they're opening. :)
re: exilekiss
hah, nice going! exile, you are seriously the foodie's foodie lol.
re: exilekiss
Hallelujua! My wife has been beating me up almost everyday for procrastinating and not going in time before they closed. Now i get to redeem myself. Believe u me, that same day they open, we are there! <ducking from a flying frying pan> that same day!!!
re: exilekiss
Any additional updates on the reopening? I'm going to be at LAX on July 21, and would love to check it out while I'm in that part of town... (gas prices what they are, I'm forced to combine my food excursions with errands these days)
Mr Taster
re: Mr Taster
I'd like to know as well. Any updates here would be appreciated.
re: weebie
i was out at the pier for the 4th of july. they have a sign posted that they'll be back soon, but didn't really specify. took a peek through the window but couldn't discern much, although it looked like the rusty old fan/vacuum might have been removed!
re: Mr Taster
Hey Mr Taster,
Just finished speaking with Tomo-san. Looks like another "few weeks" :( -
The Health Department is insisting they now add extra Restrooms because they serve Alcohol, so they're negotiating that. Tomo-san thanks everyone for their support.
I'll post updates as soon as I hear when they're reopening.
re: exilekiss
Thanks for the update.
By the way, if you do hear something, could I request that you reply to this thread as well as post a new thread? The way the hotposts are organized, sometimes I miss new additions to this thread because it's not on my "page 1" anymore.
Mr Taster
re: Mr Taster
Hi Mr Taster,
No problem. :) I was planning on replying to this thread and start a new one when Bincho finally reopens (to clear up any confusion (^_~)).
re: exilekiss
Any further updates?
Mr Taster
re: Mr Taster
I just spoke with Ueno-san. It sounds like they are at an impasse--the health department said that they need to have two bathrooms (they currently have one) while the city is saying that they cannot build another one on the premises because of some grandfather clause (?).
There is a public restroom no more than a 100 feet away but they don't count.
Killing me softly...
re: yakinikker
wow that's absolutely horrid. How are they staying afloat financially? seems like a mess.
re: yakinikker
I think we should contact the Redondo Beach Chamber of Commerce and try to get them to back Yakitori Binchu.
re: young_chower
they should just ditch the location and move somewhere that is more "friendly" such as the westside... where yakitoriya, nanbankan, sukura house, (and soon to come -robata-ya on sawtelle blvd) exist with no problems. I know a lot of you love the idea of the location but, I love the food here so much, I DON'T REALLY CARE WHERE IT IS.
If they build it, we will come... they really are the best at what they do, so far. So, for those of you who have contact with the masters, please pass my message on!
re: yakinikker
Sounds like some of same terrible bureaucratic mess that killed Doughboys.... lets hope Uenosan fares better.
Mr Taster
When is this place going to re-open? This "couple more weeks" game is driving me nuts! Please, someone tell Tomo that there are people foaming at the mouth to get back in!!!
I'm sure they feel the same way too :p
Any updates?
re: mikachop
Sorry to be the bearer of bad news, but the place has been temporarily shut down due to issues with ventilating the smoke, I believe.
Sigh. Hope things are remedied soon - all of this salivation is driving me batty.
ok, I'm a bit confused. I was there last Sunday on the 31st. I called them but no one answered but since I was in the area and hadn't been to that pier in ages, decided to take a chance and check it out anyway. Walked around in circles for a while. lol. Finally gave up and ate at a nearby place and headed home.
Checked on here and in re-reading rameniac's review realized that it was in Oriental Breeze's old spot. I told the bf that we passed by Yakitori Bincho 3 times and didn't realize it! But then reading further confusion set in.
So now looking at this map...
Is Yakitori Bincho along the area where is says Avenue of Arts and Crafts? There was one place there that was closed and could have been Yakitori Bincho.
There is also a place across from Tony's (on the map) that had a tiny Oriental Breeze sign on the door that was open (which I initially thought might have been YB when I got home and checked on here).
Now, did Oriental Breeze move from a different area to across from Tony's or was the place that had the Oriental Breeze sign on the door indeed Yakitori Bincho and they just haven't gotten around to taking the little sign off the door?
I had also tried calling on Monday as I was willing to drive back down there that day if they were going to be open and I could get a reservation. No one answered.
Gosh, I hope I this made sense and if anyone can clear up my confusion it would be appreciated!
re: Dlish
I've no idea if you were in the right place or not (I didn't make it to Yakitori Bincho while it was open) - but even if you were in the right place, the restaurant would have been closed; it was shut down by the Fire Marshall (or the city?) over ventilation issues, I believe. A search on this site for "Yakitori Bincho" should yield the thread with all of the details and grumbles.
re: rameniac
Thank you! That totally clears things up. Crossing my fingers hoping they will reopen very soon!
re: alkylyou
at this point i'm feeling rather pessimistic about any kind of reopening... no news, no updates... nothin! how can anyone stay in business that has been out for this long? i'm sad that this place has been gone for so long :(
Yakitori Bincho has REOPENED... as Izakaya Bincho. Details and Review in this Chowhound thread:

subset: commoncrawl


text:
Asian, Bake, Beef, Bread, Budget, Cake, Candy, Chicken, Chinese, Christmas, Cookies, Crock Pot, Easter, Easy, Egg, 5 or less ingredients, Filipino, Fish, Freezer, French, Fruit, Fry, German, Greek, Grill, Halloween, Hanukkah, Hawaiian, Independence Day, Indian, Irish, Italian, Jewish, Japanese, Lamb, Mediterranean, Mexican, Microwave, Mother's Day, Muffin, Native American, New Years, No Cook, One dish meal, Picnic, Pie, Pork, Potluck, Quick, Refrigerator, Shell fish, Shrimp, Southern, Soup, South American, Stew, St Patrick's Day, Stir-fry, Stove Top, Thanksgiving, Turkey, Valentine's Day, Veal, Vegetarian, Lower Protein
One of the unique qualities of the United States is the mixture of worldwide cultures. It provides an opportunity to discover delicious flavors of other countries and share them with friends. Tahseen, a DaVita renal dietitian from Florida, has lived all over the world and experienced a variety of tasty food. Today she shares her recipes for Chinese Five Spice from China and Garam Masala from India. She even included a recipe for Samosa, a popular snack from India that calls for Garam Masala.
In the past, Tahseen has shared one of her favorite Caribbean dishes, Arroz con Gandules (Rice with Pigeon Peas), which contains chicken for additional protein. She also offers the recipe for Sofrito, a flavorful starter for many dishes including her Arroz con Gandules. And lastly, Tahseen provides a yummy recipe for Fruity Smoothie, the perfect protein drink.
Growing up in Pakistan, living in England and eventually settling in the United States, has given Tahseen an amazing view of the world. Her favorite times working at DaVita are finding out about people's ethnic roots and family recipes. "I enjoy learning about my patient's different backgrounds and philosophies in life," says Tahseen.
Giving personal attention and being sensitive helps Tahseenunderstand what her patients are experiencing. "I make the biggest difference in their lives by hearing their struggles and teaching them how to overcome obstacles," she shares.
Watching her father struggle with health issues guided Tahseen into her career in dietetics. "My father was told by a cardiologist not to eat peanuts and mangoes as they contained cholesterol and triglycerides, at the time I was taking a class in food science. This misinformation inspired me to do some research and thus realize that eating is one of the basic necessities of life not to be left to folklore, but backed by scientific knowledge," she states.
Tahseen naturally gravitated to the renal field. "While working in the hospital, many times I was consulted about renal diets. It was then I realized there was more to it than just telling patients what to eat." Tahseen recognized her scientific strength and interpersonal skills created the perfect balance to help renal patients. "The most challenging and the most rewarding aspects of my job are maintaining phosphorus control."
Her early awareness of her father's diet helped Tahseen develop her coaching style. "My approach with patients is realistically working with them one step at a time. I also tell them the single most important way to improve their health is compliance with dialysis treatment."
Following the rules is important to maintain a healthy life, but Tahseen makes eating the dialysis diet fun too. "Playing Phosphorus Bingo is very popular with my patients, as well as using the online meal planning tool, DaVita Diet Helper."
Educating her patients is fulfilling for Tahseen and working on the DaVita team has led to personal growth. "Being at DaVita has provided excellent resources and dietitian connections. I can't say enough about the autonomy and respect dietitians are given as members of the health care team," she says.
One of Tahseen's many wonderful qualities is her worldly palate. Try her easy and flavorful Chinese Five Spices and Garam Masala seasonings to add flavor to your recipes or make Samosa for a flavor-packed snack.
Get kidney-friendly meal plans with DaVita Diet Helper.
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In honor of the Texas hero's 80th Birthday celebration and legendary 4th of July Picnic, we're celebrating Willie Nelson Week here on DC9 at Night. Check back for interviews, retrospectives and more. Saying Willie Nelson is a Texas icon is like claiming the sun is hot. It's simply understood. Willi ... More >>
Kris SweckardReceived a note earlier in the day that on Tuesday, Mayor Mike, Comerica CEO Ralph Babb, Serita Ann Jakes (Mrs. T.D. to you) and a host of city council members are meeting at the North Oak Cliff Library Branch for "a major announcement" that will involve the "unveiling of [an] e-book ... More >>
Um ... because someone at City Hall is smart. Dang.
That $202-million figure seen in the screengrab above comes from PricewaterhouseCoopers's much-debated Super Bowl guesstimate released a few days ago -- though, as you'll note in Mayor Tom's interview with FOX Business Channel, he pushes that number up to, oh, 'round $600 million-ish. Which is wh ... More >>
In about an hour, Blockbuster will release a second press release concerning, well, what we're not quite sure -- more than likely, though, it will deal with the fate of CEO Jim Keyes, whose contract with the company expires today. And, perhaps, it will address whether or not the downtown-based co ... More >>
It didn't have to happen.
Back in September, we said the race to replace District 13 council member Mitchell Rasansky (who's leaving because of term limits) was all but over as Ann Margolin announced a jaw-dropping list of endorsements to go along with her experience on the Dallas City Planning and Zoning Commission, Parklan ... More >>
Yes, we're very excited David Lynch and Lauren Bacall are coming to AFI. But, c'mon, so's Ron Livingston. Yeeaaah. We just received the complete schedule for the inaugural AFI Dallas International film festival, which opens with a screening of Music Within at the Majestic Theater on March 22 and clo ... More >>
Dallas attorney Darrell Jordan wants to cover the Cotton Bowl--anyone got $150 million to spare?


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Posts by USA IT, where it all started
23 posts • joined 23 Dec 2007
Google can kill or install apps on citizen Androids
Humor transplant -Stat!!
I would have thought that at the Reg, where we routinely discuss renegade pay toilets as evidence of the ROTM, that you would recognize snarky humor when you read it. Still, despite your distaste for the analogy, I stand by the sentiment – I don't appreciate people doing evil things to show how easy it is to do evil things.
As for "the presumption that your choice of username was the reason for down-voting" - did you read the post I was responding too? It was solely him expressing his distaste for my choice of username. Perhaps I am mistaken – perhaps he just took the time to respond without down-voting – but I doubt it.
Now, on to the topic – I believe that you don't need your hand held. In fact, I am positive that this incident affected no one reading this site – because we all are competent enough to manage our own devices.
But the fact remains, there are plenty of people who aren't. And when their devices become compromised, it can affect the network – which we don't own. I don't blame Google (or even Apple, for that matter) for policing and removing maleware when it's found. Ultimately, the success or failure of their product will hinge on how well it works. If their network's performance is being hurt because of the proliferation and complacency towards maleware, then it hurts their product (and all of the other users of that product). To me, the ability to remote remove/install apps to devices isn't inherently bad. It's how that tool is used. So far, it's been used to clean up a root kit that affected (gullible) users. I have no problem with that. If it starts getting used in less justifiable ways, then I will most definitely have a problem with it.
Focus, Please.
Oh dear Lord! You're down voting because of my handle? I am well aware that the foundations for computers were laid by many, and not just in the US. But IT? Well, when computers started being built for business instead of government, they were built in the US – therefore, the first mainstream IT jobs were here too.
Meanwhile, I don't really see why my post got so many downvotes. Was it my name? England loosing to Germany (hey, we lost too)? Or perhaps I offended the Apple people or "white hat" hackers.
At least Mr. Gosselin voiced a valid complaint. His response expressed anger that Google fixed the problem without asking the customers. I understand this POV, but I still sympathize with Google. Look at Microsoft and IE 6. They've done everything they can to tell people to stop using it, and to upgrade to a new browser – and still people continue to use it. If we apply the analogy of immunizations, these "hold outs" prevent the group from achieving herd immunity. By their vulnerability, they become a vector for attacks and endanger the larger community. Google has a solution that doesn't require effort on behalf of the (often lazy or uninformed) end user. They can close an attack vector when they find it.
I'm not sure there is a "perfect" solution that will please everyone – but, to me, this isn't a bad solution. Now, if they start deleting things to stifle competition, or to respond to some take down notice (ala "1984" on the Kindle) then I would have a serious problem. But removing a root-kit from people who fell for a hacker's social engineering attack ("twilight" indeed) – well, I find it hard to be outraged.
Awww, did they un-install the Hacker's root kit? No sympathy from me.
In today's world, hackers and system attacks are inevitable. It would be irresponsible to not have a method to deal with them. Google's chosen method is this removal tool – and a corresponding tool that can patch the systems remotely or install other critical components. This method was effective, and demonstrates that Google can eliminate threats.
Keep in mind, this was a threat. It wasn't a case where someone wrote an app that competed with a Google app, and it was removed to limit competition (ala iPhone). This was a hacker who used social engineering tricks (standard hacker MO) to install a root kit on users phones. The app represented a danger to the consumers, and rightfully should have been removed.
Frankly, I am sick of these "white hat" hackers doing evil things just to prove how easy it is to do evil things. The excuse that it was for "good" or "demonstration" purposes does not excuse it in my mind. Imagine using that defense in a murder trial: "Your Honor, I only shot her in the face to show how easy it is to shoot a person in the face! You should thank me for revealing that vulnerability."
Apple, the iPhone 4G, the cops and the click-tart
Not Stolen
My perspective is a bit different. Apple (representative) looses phone due to own incompetence. After the finder makes a (half hearted) attempt to return it, he determines it's abandoned property. He sells it to an interested party. That party publishes pictures of the phone, and then is asked to return it - it's returned. Summary: Apple looses phone, dude finds it, blogger pays to acquire it - then returns it free.
Frankly, if it hadn't been for the pantsing that Apple took, Gizmodo did Apple a service. They located and returned Apples misplaced property - at their own expense!
Apples response to getting their phone back? To sick the police and legal system on everyone involved in it's being found and returned. Why? Because their ad department got scooped. Sorry, but that strikes me as viciously vindictive.
Heathrow security man cops perv scanner eyeful
Not an invasion of Privacy? Prove it.
I propose that they prove these things are not an invasion of privacy by having every single minister that voted for them, go through them. A set of photos should be made - one with them in the scanner, and one showing the scanners display. Then these pictures should be posted online for everyone to see. If they are telling the truth, then the scanner images will be blurry, useless images that reveal nothing. If not..... well, then we'll all know which ministers are "compensating for something".
Frankly, the reaction of this security agent to being scanned and having a co-worker see it (and comment on it) speaks volumes. She, a person who deals with the machines daily, is under no illusions about the Perv-o-tron.
Sarah Palin to testify in email hack trial
Seeing Russia from your backyard
Just for the record, Juneau Alaska (the capital) is further from Russia than London is from Russia (use the ruler on Google Earth). Can you guys see Russia from your backyards?
And Wasilia (SP's hometown) is farther from Russia than London is from Milan.
Officer! He stole my stolen goods!!!
We had a case over here where a drug dealer called the police to report that another drug dealer had stolen his weed. The police promptly arrested both criminals then had a good laugh. Imagine the stupidity of a criminal reporting criminal on criminal crime. Only the stupidest criminal in the world doesn't know how that's going to end.
Enter Sarah Palin. While breaking the law that expressly told her government business should be transacted on government email accounts, she has the audacity to complain when someone guesses her trivial password. The ironic thing is, this case will now enter into the public record proof of her crime.
Reporting and prosecuting this will cost her Far more than if she had not pressed charges. But, then again, no one has ever accused SP of being the smartest person.
Large Hadron Collider to fire up again next Thursday
Big SI prefix, Tiny total energy
"The LHC is designed to go still further to a blistering 14 TeV..."
Big woop. My .40 cal S&W generates 4.23 Zetta Electron Volts (4.23 10^23, or 4.23 Giga-Terra EV) impacts (155grain, 1205ft/sec=500ft-lbs).
Fact is, the LHC is a very cool, very sophisticated instrument, that may just give us some insight into the fundamental nature of the universe. But the energies it deals with are less than terrifying. So, fire it up!
PS – before someone points out the energy density, I know. The LHC puts that tiny amount of energy into an Ultra Tiny spot, resulting in extremely high energy density. Still, if by some strange chance the kooks have it right and the LHC opens a portal, I, for one, welcome the marauding hoards of Xen. After all, who wouldn't want to play a live fire version of Half-Life?
Airbus: We'll cancel crap A400M unless we get more £££
Fire's hot, no need to burn yourself to re-discover that.
I'm an American, but I'm no fan of how much money we spend on our Military. We pretty much outspend the rest of the world put together – and lots of that money is in research. Why in the world the EU would want to spend mountains of money to duplicate what already is for sale is beyond me. Frankly, take advantage of our folly, buy the excellent kit already on the market and laugh all the way to the bank. Spend the savings on helping your people - don't waste it re-inventing the (war) wheel.
WTF is this country called America?
My Favorite Canadian Joke
Q- Do you know what Americans think of Canada?
A- They don't.
Federal boffins: 'Giant invading snakes' will soon rule USA
Pity the snakes
These snakes don't stand a chance.
Years ago, I was an engineer in a manufacturing plant located in rural Arkansas. Somehow, two African Lions were released into the woods. The locals guessed that they had escaped a nearby animal refuge, but the owner of said refuge claimed that a person trying to give him the lions had abandoned them after he refused to accept them.
Either way, once it was known that there were lions loose in the woods, and the police were OK with the locals hunting them "out of season", they only lasted a few hours. If you dig up news reports of the incident, the locals claim to be keeping their guns handy because they were scared there might be more lions on the loose. As a former resident of the area, I can tell you the truth was this: the locals were jealous of the hunter that got the first two, and they wanted their own trophy.
We Americans have strict hunting laws because, without them, the hunters will completely eradicate the species being hunted. A common example is the passenger pigeon, but many states had local wildlife erased – deer, coyotes, wolves, bear, etc. Some of these states have "re-introduced" the species to their former habitats, but it's still difficult to keep the hunters from wiping them out again.
So to sum up, if these things become a nuisance (say, eating pet dogs) it won't take an elaborate plan to eliminate them. All it will take is for the police to pass the word that you can legally hunt them. The extermination would go even faster if you tell the hunters the snakes either a)taste good, b)make a good trophy, or c) put a bounty on the snakes.
Joke note: If you give the hunters a bottle of whiskey for every snake killed, the snakes might not last a week.
Hand grenade because the hunters used to use these to fish, and they would again if it was still legal.
Ammo rationing at Wal-Mart as panic buying sweeps US
Obama has bigger worries than your shooting hobby
Doug Glass,
There's nothing wrong with anything you said. Shot placement is king, and typically blood loss is what kills a shooting victim (except for the less common central nervous system hit). However, while it's true that it's better to hit with a .22 short than miss with a .454 Casul, it's better to hit with a .45 ACP than hit with a .380 Auto (AKA 9mm Kurz)..
I stand by my statement that many people have latched on to the energy figures in ballistics, to the exclusion of all else. Energy is NOT conserved in an impact, and while a 115grain 9mm traveling at 1350 ft/s has 465 ft-lbs of energy, much of that energy will be used to deform the bullet and will be lost in heat. How much heat? Well, 465 ft-lbs of energy is equivalent to 0.15 food calories – enough to raise the temp of a cup of water by just over 1 degree F. On the other hand, a 230 grain .45 ACP traveling at 900ft/s has only 414 ft-lbs of energy (11% less than the 9mm). However, when momentum is considered, we find the .45 has a full 33% more than the 9mm. And, as we all remember from physics class, momentum IS conserved in impacts. The wound channel left by the .45 ACP is sufficient to cause massive blood loss and rapid incapacitation – which is why many spec op groups use it. They are going to hit what they shoot at. They just prefer to hit it once, and not have a small zippy bullet continue on and hit what they didn't want hit.
Of course, all of this is a bit esoteric. The main thrust is that the more... paranoid... over here are buying up ammo based on fear. For the record, I voted for Obama. I don't think he's going to take our guns, or limit ammo. Messing with gun rights in the US is a sure fire (pun intended) way to loose office. Besides, Obama has MUCH bigger things to worry about. Like health care reform, winding down two wars, updating financial regulations, climate change, limiting nuclear proliferation, etc, etc. Which is why I say there will be a flood after this drought. When the rest of the American gun owners come to the same conclusion, there will be a glut of ammo, and too many people with too large a stock pile. Can you say supply and demand driven price drop?
Also, my local Walmart not only sells guns and ammo, they also sell liquor, wine and beer. Talk about one stop shopping!
And Lewis, nice post – for the record, shotgun barrels here are limited to 18" (minimum, not max). Also, you're correct in your assessment of US civilian firepower .vs the police or military. There isn't any comparison. Except for a few loonies who seriously believe that "protect us from the government" BS, the majority here own guns for three reasons, Hunting/Sports, Collecting, and Home Defense. In none of those cases do you expect to encounter an armored target. In fact, higher penetration becomes a negative in many of those situations, not a positive. So, the .45 is a practical choice in many cases, not just a sentimental one.
A flood will follow this drought
John 104,
For the record, .223 Remington and 5.56mm are Different cartridges. You can fire a .233 in a weapon chambered for 5.56mm, but the opposite is considered unsafe by SAAMI (Sporting Arms and Ammunition Manufacturer's Institute).
I know it's all the rage to consider only energy in stopping power, but an excellent argument can be made that the more important figure is momentum. Energy is calculated by taking Half the mass times the velocity Squared. This means that energy figures are Much greater for a smaller, faster projectile. Momentum, on the other hand, is calculated by simply multiplying the mass by the velocity. If you look at the two "Gold Standard" man stopper cartridges (ones with Many, Many one shot stops on record) we have the 230 grain .45 ACP and the 125 Grain .357 Magnum. By looking at energy figures, it's hard to imagine that the .45 works as well as the .357 – which can have almost Twice the energy. But when you compare momentum, you find that they are almost exactly the same.
Now, it's true that big and slow is easier to defeat with armor than small and fast, which is why when people face armored opponents they favor things like steel core 5.56mm rounds. However, against unarmored opponents, what a civilian is most likely to face, the .45 is very effective, with a reduced risk of over penetration. Which, is another reason the .45 gets chosen by groups like the FBI hostage rescue team.
As for the ammunition shortage, it's pretty tight over here. I went to pick up some 9mm and .45 (range fodder, not the good stuff) and had to go to three different shops to find it. I personally can't wait till the people settle down and stop panic buying – the price is inflated now and it makes practice an expensive endeavor :(
ROTM because what are we supposed to use to stop the inevitable machine uprising, harsh language?
Republican e-chief exits, denounces 'blog-flogging simpletons'
GOP stands for the "Grand Old Party", it's a US nickname for the Republican party - you know, the party that brought you 2 Bushes, 2 Wars and Global economic melt down.
Personally, I think he got scapegoated - the GOP act like their only problem was that they failed to get their message out on the web. I think the opposite is true. After years of Republican control of the house, the senate and the Presidency, the real message of the GOP was All to clear to the US.
DARPA seeks self-aware AI robot mega-tanks
Bolo's Birth
Ultra heavy armored and armed, autonomous main battle tanks – brought to you by the lowest bidder.
What could go wrong?
Ticketmaster and Live Nation forge unholy alliance
We hate them in the US too
Ticketmaster is currently under investigation here also. It seems that seconds after tickets go on sale, they are all sold - to a Ticketmaster subsidiary called "Tickets Now". Then if you wanted to buy tickets, you had to go to that site, which is essentially a scalper.
With the recent high profile shady dealings, this merger will receive quite a bit of scrutiny on our side of the pond. The previous administration would have rubber stamped it, but hopefully, the current regulators will do their job and regulate the industry to prevent the creation of an abusive monopoly.
(Skull and Cross bones - isn't that the Ticketmaster corporate logo?)
DARPA aim to make killer robots invulnerable to damage
What OS?
I don't care how strong/fault tolerant the hardware is, if it's running a buggy OS, it's far from unstoppable. A system error on one of these would give a whole new meaning to "fatal error".
BTW - I get the whole ROTM thing, but really, these are nothing more than flying hobby planes with guns. It's remote control - not autonomous. Frankly, we should be more scared of our tubby, doughnut eating gamer overlords - since they will be the ones pulling the trigger (from a safe, comfortable, remote location).
Copyright lawyers accuse 25,000 UK videogame filesharers
New Business Model
Hmm, sounds like a new business model – make a crappy game, ensure it is self contained and easy to copy, then assign a mid-level price to it. Wait for file sharers to put said crappy game on P2P networks, let it get copied for a year or so, then sue everyone involved for "lost revenue". Never mind that almost no one would pay good money for your POS game – it has a price point and a number of copies – so you can calculate "actual" damages. Throw in some punitive damages and even a real dog of a game can turn a profit.
"A lawyer with his briefcase can steal more than a hundred men with guns." Don Corleone, The Godfather.
UK employers sharpen job axe
Same over here
We get the same self serving double talk on our side of the pond. The business leaders whine and cry about how they need more people to go into the sciences, while simultaneously outsourcing science jobs as fast as they can. It's about supply and demand. They are trying to increase the supply to lower the value. On the demand side, they outsource the jobs, which lowers demand (and costs) while making remaining workers less valuable (more workers than available jobs – you want one, you work for less).
I don't know if you have this problem over there, but we also get the business groups using the "skilled worker shortage" whine as an excuse to get H1B visas – visas that allow skilled workers to be imported to fill science jobs for less pay. This is great for businesses, they fill the job for less, and the worker doesn't hold the visa – the company does. This last bit makes it nearly impossible for the worker to leave the job – nothing like a captive work force!
I'm with the rest of you, I will NOT be recommending a science career for my children. I will be steering them toward medicine or law. This may change if business starts valuing the effort and intelligence it takes to get an advanced science degree, but I'm not holding my breath.
US woman celebrates cloning of 'precious Booger'
Science getting into Religion's core business
It seems pretty obvious that the woman would believe in God, after all, cloning and religion serve similar purposes – both give you hope for life after death.
All life forms are predisposed to fear death, it's called a survival instinct. One of the primary reasons religion came about was to provide comfort to those who were dying, hence philosophical musings like "Death is not an end, it's a beginning", or religious concepts like Reincarnation. Many religions have even developed a punishment/reward system that claims to reward the faithful with paradise, and punish the wicked with hell. Of course, since "dead men tell no tales", we don't have any firsthand reports of whether any of this is true – all the people who know are dead! Intelligent men through the ages have pondered the mystery of life after death as it applies to religion, and several have come down on the side of religion. Consider Pascal's wager – The consequences of a religious person being wrong (dying and ceasing to exist) are far less than the consequences of an atheist being wrong (dying and being cast into hell) – therefore it is safer from a logical standpoint to be religious.
Anyway, cloning is science's answer to life after death. "Beloved pet gone? Sure religion can comfort you by telling you your pet is in a "better place" - but we can bring your pet back! Yes, it's not the exact pet – it doesn't have your old pet's memories and it's a puppy – but it's Genes are Identical. A clone is almost like a second chance, you can start over with your pet as a puppy and do everything just the way you want to." A pitch like this is hard for a bereaved person to pass up.
To end with a bit of levity, here's an old joke. A rich man passes away, and leaves his dog in his servant's care. When the dog passes, the servant honors his masters wishes and brings the dog to the local parish priest for interment. The priest sadly explains that dogs can't be buried in a Catholic cemetery, as they aren't members of the religion. The servant then exclaims, "But my master has given me $25,000 to make sure his beloved pet was buried! What shall I do?" The priest's eyes light up, saying, "$25,000 to be buried? Why didn't you tell me the dog was Catholic?"
US man cuffed for executing lawnmower
Rage against the Machine
I can't believe no one has mentioned the ROTM angle! Clearly, this was a case of a brave human fighting against a vicious machine that was illegally conspiring to make his grass tall. Obviously, it was self defense, but now that he is caught up in the cogs of the "legal machine", our freedom fighter may just learn what Rage against the Machine is all about.
Seriously though, he's in trouble for discharging a weapon inside city limits (prohibited) and possession of a shotgun with a barrel less than 18.5" (VERY illegal). Had he lived in the sticks, and shot it with a legal weapon, we wouldn't be having this discussion - it really would be a case of his yard, his mower.
Baptist church in assault rifle giveaway
Mountains from mole hills
Mountains from mole hills. Everyone is making this out to be Way more important than it is – debating epic philosophical questions like the nature of God, religion, freedom, and the balance of power between the government and those governed.
What you guys are missing is this - in the US, shooting is a sport. We have a long tradition of formal and informal marksmanship competitions, and as all sports fans know, the tools make a difference. This is no different than if the Church had held a cooking competition and awarded the winner a set of Henckel knives. Yes, a loony or criminal could cause great harm with such sharp, well made knives (especially in the UK) but the winner of a cooking competition will probably use them for nothing more frightening than de-boning a chicken. Same thing here – the winner of the marksmanship challenge will get a new tool, which he will use for nothing more frightening than making well placed holes in paper.
I understand why this seems so foreign to people in the UK – you guys can't have weapons, so shooting doesn't exist as a sport. But keep in mind, where this church is probably located, shooting is THE sport. If Basketball was the most popular sport, they would probably hold a hoops contest with the winner getting new sneakers and an NBA ball. In other words, the church is appealing to the popular sport to attract the most kids.
I now return you to your regularly scheduled rants against all things American.
US TKOs Antigua in bizarre WTO arbitration decision
The last Americans to run an offshore Internet gambling site are cooling their heals in prison (BetOnSports PLC). The US DOJ just settled with Google, Microsoft, and Yahoo – because they had the audacity to allow advertising for Internet gambling sites. News flash – offshore Internet gambling is illegal in the US, and Antigua was trying to exploit a loophole left in a really bad trade agreement. Essentially, Antigua wanted the right to do "business" in the US that if 'conducted' by a US citizen would get that citizen jailed. And none of this touched on the massive credit card fraud Antiguans were committing against any US citizen foolish enough to gamble in their unregulated, unlicensed "Internet Casino".
So on behalf of the Evil Empire, I would like to send this message to Antigua: "Eat it". Yep, that's right, copy all the movies, CDs, and software your 69,000 citizens can possibly use. But anyone who tries to take that stuff home, might find it's about as legal as when you leave Amsterdam with "kind bud" in your bag.
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