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ie6 Sliptstreaming into W2K
Posted 06 June 2004 - 07:21 AM
By slipstreaming mode?
I can run the ie6setup after but i think i lost space on my disc... Like SP4.
Posted 06 June 2004 - 07:47 AM
Is there a way at all to do what Mr.J!M is asking?
If IE6 SP1 could be slip-streamed into w2k SP4 somehow, it would be very helpful.
It would save on the install-time, CD-space, and unattending head-aches.
Posted 06 June 2004 - 08:14 AM
Posted 07 June 2004 - 02:31 AM
see quote I found from a M$-emp.
We cannot integrate IE6.0 SP1 in Windows 2000 or Windows XP installation
like Windows Service Pack. I think we can try the following methods:
1. Sysprep
Install IE6.0 SP1 on a clean Windows 2000 or Windows XP computer and then
use sysprep to duplicate the disk image. However all the clients should
have the same hard ware configurations.
Please refer to the following website about this feature:
2. Unattended Installation
You can use the tool setupmgr to configure the unattended file. This tool
is included in Windows 2000 Resource Kit and Windows XP Setup
CD(Support\Tools). With this tool, we can let the computer run one command
after Windows 2000/XP is installed. We can use this command to install
For more detailed information, please refer to the following article:
HOW TO: Perform an Unattended Installation of Windows from a CD-ROM
How to Perform an Unattended Installation of Windows from a CD-ROM
For a detailed explanation about answer files and a list of valid parameter
values, please refer to the Unattend.doc file in the
Support\Tools\Deploy.cab folder on the Windows CD-ROM or visit the
following Microsoft Web site:
Have a nice day!
Bob Qin
Product Support Services
Microsoft Corporation
gr /\/\o\/\/
Posted 07 June 2004 - 02:32 AM
grrr /\/\o\/\/
Posted 07 June 2004 - 03:08 AM
I will execute the ie6 in runonceonce...
Thanks /\/\o\/\/
Posted 07 June 2004 - 10:11 PM
[COMMANDS] ".\ie6setup.exe /q:a /r:n" "RunOnceEx.cmd"
This will execute during the GUI install portion at T-13 minutes. Note that the path for the command is relative to the $OEM$ directory and not %systemdrive%. This is a good spot to install IE6 because it requires a reboot anyway and so during the first autologon you can call a batch file from RunOnce.Ex.cmd to patch IE6 and OE6, specifically with Q832894, Q831167, Q837009, and while you're at it, Q329115 and Q823559.
Posted 07 June 2004 - 10:19 PM
Posted 08 June 2004 - 01:41 AM
I say don't waste the time trying to integrate ie. Just use iexpress to make an .exe and run it using GuiRunOnce or a similiar method.
Posted 09 June 2004 - 04:46 AM
T-12 (svcpack.inf) is not a very good place to install software apps. It is fine with hotfixes, but not much else, since it operates outside the context of any logged-on user. Use T-13 (cmdlines) for IE/OE/WMP etc.
That's right, in fact, who knows - they may actually have some documentation on how to integrate IE6 SP1 into w2k somewhere on technet.
just because microsoft says they don't support it doesn't mean you can't do it.
Calling all the super-heroes who managed to slipstream dX9 and WMP9 into winxp SP1 to somehow give us a solution to this problem as well.
Posted 09 June 2004 - 05:06 AM
Slipstreaming IE is not a great saver, as the install is less than 12 MB, and there are not that many old files that could be ripped out.
[SetupHotfixesToRun]DOTNETFX.EXE /Q:A /R:N [DOT NET Installer]
DX9NTOPK.EXE /Q:A /R:N [DirectX OPK]
IE.EXE /Q:A /R:N [Repack IE6SP1]
IE6GO.EXE /Q:A /R:N [Script to launch RunOnceEx, finishing IE install]
JS56NEN.EXE /Q:A /R:N [JScript update]
Q831167.EXE /Q:A /R:N [WININET.DLL Update]
Q832894.EXE /Q:A /R:N [IE Cummulative Update]
OE60SP~1.EXE /Q:A /R:N [OE Cummulative Update]
Posted 09 June 2004 - 05:14 AM
thanx for the quick response. Please detail what IE install cabs you retain?
Bcos my IE6 SP1 installer (after deleting win9x and XP-related files) for win2k amounts to 27 MB. Probably you could list out the files you retain after deleting the unnecessary ones.
But nevertheless, you do know why we want to slip-stream IE6 SP1 into w2k - saves on headache, incompatibility/version-conflict, time, etc.
Posted 09 June 2004 - 05:28 AM
Look here:
And at the bottom of this page:
Download my packer here:
Personally, I just stick the 2K CD in the drive, fire up XPCREATE, and let it take care of the downloading, slipstreaming and integration. Can't help it, just one lazy SOB ...
I generally only slipstream updates, not version changes, as in IE, DX, DOTNET, WMP. That is where the headaches are.
Posted 09 June 2004 - 10:23 AM
Posted 11 June 2004 - 01:00 PM
sorry for repeating this, but STILL:
Please detail what IE install cabs you retain?
Probably you could list out the files you retain after deleting the unnecessary ones.
I'm sure I don't want to bother downloading this sick thing again, 'cos I already have cleaned it of unnecessary files, and have the latest version anyway (IE6 SP1).
And this one is still an out-standing request-
Calling all the super-heroes who managed to slipstream dX9 and WMP9 into winxp SP1 to somehow give us a solution to this problem as well.
Posted 11 June 2004 - 01:08 PM
BRANDING.CAB CRLUPD.CAB filelist.dat ie6setup.exe IEEXINST.CAB iesetup.dir iesetup.ini IEW2K_1.CAB IEW2K_2.CAB IEW2K_3.CAB IEW2K_4.CAB MAILNEWS.CAB MPLAY2U.CAB OEEXCEP.CAB README.CAB SCRIPTFR.CAB WAB.CAB
Posted 11 June 2004 - 01:12 PM
But is that really all you need?
Are you sure?
Posted 11 June 2004 - 01:32 PM
That's the method i use to download only the files related to my Windows version (2K) from my running box.
This method is now integrated to XPCREATE by GreenMachine.
Yes, i'm sure this is the complete list of files needed for IE6SP1 installation for 2K.
Due to Windows file Protection, only IE, OE, WAB and SCRIPT are updated.
No new NetMeeting, JAVAVM, etc...
Posted 15 July 2004 - 12:49 PM
hi GM .. i really like your method of packaging ie6 and have created an xpcreate win2kpro unattended cd with your method and it installed perfectly(except for a sp3res.dll which failed to copy but dont bother me afterwards).
im trying to make a cd manually but since you mentioned this, im a bit confused. could you tell me if i have to create a special RunOnceEx file or just using IE6GO & IE6SP1 in my svcpack.inf file the way mentioned above would work?
IE6GO.EXE /Q:A /R:N [Script to launch RunOnceEx, finishing IE install]
Posted 20 July 2004 - 01:25 AM
No, you don't have to create a special file or add runonceex key in registry
Just use ie6go.exe wich do all the job for you.
it's just an iexpress package which launch this command :
RUNDLL32.EXE IERNONCE.DLL,RunOnceExProcess
which execute I6SETUP.EXE added keys in Registry RunOnceEx.
Posted 20 July 2004 - 08:36 AM
thanx man .. ie presented the biggest problem in my unattended cd. this makes my project much easier.
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MOUNT VERNON Knox County business and community leaders, as well as interested residents are invited to attend a special Oil & Gas Leasing Issues Briefing, sponsored by the Knox County Farm Bureau and Knox Soil and Water Conservation District. The briefing will be held Tuesday, May 17, at 7 p.m. at the Knox County Memorial Theater in Mount Vernon. The program will be facilitated by Ohio Farm Bureau Federation Director for Energy Services Dale Arnold.
Long-term energy demand and new drilling technology have sparked interest in tapping into the Marcellus and Utica Shale deposits in parts of the Appalachian plateau, including many areas of eastern and central Ohio, Arnold said. It is estimated that methane and methane liquids in these deposits can address major requirements for fuel well into the second half of this century.
While many farmers and rural residents in the area have worked with energy service providers for years, new directional drilling technology, deeper wells and the amount of natural gas reserves have sparked new leasing arrangements.
Land unitization requirements, repair/remediation practices, general payments, royalty and bonus provisions leases now being presented to local landowners are structured much differently than those offered during the 1970s to 1990s, said Arnold.
Rob Clendening, administrator for the KSWCD notes that the Soil and Water Conservation District office has been receiving numerous inquiries about oil and gas leasing activities. Rural residents are concerned about potential impacts to soil and water resources. Additionally, local agricultural producers have been concerned about impacts to their soil and water conservation management infrastructure, things like tile drainage installations and grassed waterways, that may be damaged by drilling activities.
During the course of the briefing, Arnold will discuss current energy trends, new drilling technology, remediation standards, general payment provisions and other provisions that are needed to create effective lease agreements.
Arnold has been OFBF director for Energy Development since 1995. He represents farm and rural residential energy consumers on a variety of government working groups and public utility advisory boards concerning energy development. He has extensive experience working with county farm bureaus and local residents, helping communities evaluate projects concerning electric transmission lines, renewable energy generation, pipeline infrastructure, and oil and gas leasing issues.
For more information on this event contact the KSWCD office at 740-393-6724 or the Knox County Farm Bureau at 800-964-8184.
Published on May 6, 2011

subset: commoncrawl


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Nuclear plant on horizon in Green River
A company that hopes to build a nuclear plant in Utah is a step closer to the possibility of building it west of Green River. Emery County has signed a development agreement with the Utah…
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The Peninsula Humane Society is offering to pay $20 to owners of Chihuahuas in San Francisco and San Mateo counties who bring their dogs in to be spayed or neutered.
The offer is a response to an overpopulation of Chihuahuas in animal shelters all over the Bay Area, PHS spokesman Scott Delucchi said.
The breed now accounts for more than 20 percent of dogs that are brought into the shelter at the PHS, which now has around 25 Chihuahuas or Chihuahua mixes available for adoption, Delucchi said.
The most common reason the little dogs with big personalities are left at the shelter is because they don't play well with or tolerate children in the family, Delucchi said.
The cash incentive was made possible by a donation from Vanessa Getty and will be in effect indefinitely, according to the PHS.
All surgeries will be performed free of charge at the PHS/SPCA's Spay/ Neuter Clinic, located at 12 Airport Blvd. in San Mateo.
In addition to the cash incentive for spaying and neutering services, the PHS has offered to waive adoption fees for Chihuahuas.
Chihuahuas and other dogs available for adoption can be viewed online at www.PHS-SPCA.org.
-- Bay City News


text:
Entering Smith's fifth season on The Hill, expectations have returned to the level the Panthers enjoyed in their 5A days under Smith's mentor, Mike Battles.
With expectations, however, comes mastering them, and Smith wants his latest Wellborn team to handle expectations like a team that's been there and plans to stay. His words ring a lot like those of another coach in Alabama.
"How we do at the end of the year? We've just got to keep working and improve each and every day," Smith said. "We're trying this year not to constantly talk about 'state championship, state championship, state championship.'
"The goal is to win the state championship. Let's make sure we remember that, but what we're trying to do now is take each day at a time and improve each day at a time, each week at a time and each opponent at a time."
There are reasons for Wellborn's ranking. The Panthers finished 2012 with a 9-3 record, losing to eventual state champion Tanner in the second round of the playoffs. They return speed backs Kevin Mixon and Chantz Goodman and will play their key 2A, Region 6 game against No. 10 Woodland at home.
Then again, they lost 18 seniors. They have only 30 players, down from 40, with just five seniors. They lost seven starters on defense and five on offense, most notably quarterback Judd Smith.
For the first four years that his father has coached at Wellborn, Judd ran his dad's misdirection system like a true point guard in basketball. He would feed the ball to Mixon, Goodman and fullback Landon Machristie or keep it. When defenses played up, the smallish Judd would hit them with a pass.
He didn't put up big passing numbers, but Wellborn put up points in bunches.
"I will never have another quarterback that is as knowledgeable as he was at what we do," Jeff Smith said.
Enter Machristie, a junior who has been working toward this day and worked a lot with Judd Smith over the summer. Machristie also brings different dimensions.
As a fullback, his size and speed made him devastating to defenses that overcommitted to stopping Mixon and Goodman on the outside. Machristie rushed for 221 yards in Wellborn's playoff victory over Horseshoe Bend.
Those same attributes make Machristie a devastating middle linebacker on defense. He projects as a linebacker in college.
"Landon is one of these players who is going to be good anywhere you put him," Jeff Smith said. "He would be good at quarterback. He would be good at fullback. He would be good at a running back. He's a good linebacker.
"He's just a good athlete who can play any position."
As a quarterback, Machristie also brings the big arm, which brings the passing game more into play. It's not hard to see Wellborn using more shotgun formations and read-option football this year, utilizing Machristie as a Tim Tebow-like player.
"We've been, I feel like, spreading out a little more," Machristie said. "We've been doing more working on pass plays and doing a little bit of option, a lot of read plays for me to give it to Chantz or Kevin or I'll run with it."
If teams overplay Machristie, Goodman and Mixon can make them pay with proven speed. Goodman, the senior between the two speedsters, has run a 4.3-second 40-yard dash and, at 165 pounds, can bench press 335.
Wellborn has no shortage of offensive weapons and a system that keeps defenses guessing. That's been true for four years, as Smith has lifted the Panthers out of lean times.
Now, the challenge becomes handling boom times.
"Everybody's pumped about it, but it's still in the back of our minds that everybody's gunning for us," Machristie said.
Wellborn got a lesson in handling success a year ago. The Panthers beat highly regarded Fultondale in a key region game but were humbled by Fyffe the next week.
"We went through about a three-week span there where we had to go back and find ourselves again," Smith said.
He hopes the Panthers don't forget that experience heading into a year they start with high expectations.
"We went from being everybody's homecoming game to, now, a lot of people are gunning for us," Smith said. "That's a credit to all the hard work these players and these assistant coaches have done around here to get us to that point."
Sports columnist Joe Medley: 256-235-3576, firstname.lastname@example.com. On Twitter @jmedley_star. Wellborn at a glance Head coach: Jeff Smith (103-74 in 17 seasons, 27-19 entering fifth season at Wellborn).
Last year's record: 9-3, including 6-1 and second-place finish in Class 2A, Region 6. Lost in second round of the state playoffs to Tanner.
Outlook: Wellborn enters this season with its highest expectations since Smith returned to his alma mater in 2009, ranked No. 4 in 2A in the preseason ASWA poll. There's good reason, including the return of running backs Kevin Mixon and Chantz Goodman, and the Panthers get No. 10 Woodland at home in a key region game. But the Panthers also lost quarterback Judd Smith, who knew and ran his dad's system like, well, he was raised on it. Quarterback heir Landon Machristie brings size and speed, which he used well at fullback, and a strong arm to enhance the passing dimension in Wellborn's offense.
Aug. 24, vs. Straughn*
Aug. 30, vs. Saks
Sept. 6, at Vincent #
Sept. 13, vs. Victory Christian #
Sept. 20, at Fultondale #
Sept. 27, at Fyffe
Oct. 4, vs. Ohatchee #
Oct. 11, vs. Woodland #
Oct. 18, at Ranburne #
Oct. 25, at Pleasant Valley #
Nov. 1, vs. Weaver
* -- Champions Challenge, Aug. 24, 5 p.m. at Cramton Bowl, Montgomery.


text:
France's midfielder Louisa Necib (2nd L) is congratulated by her teammates midfielder Elise Bussaglia (L), midfielder Amandine Henry (2nd R) and forward Marie-Laure Delie after scoring during the World Cup 2015 qualifying football match between France and Austria on April 9, 2014, at the Arena stadium in Le Mans, western France. AFP PHOTO / JEAN-FRANCOIS MONIERJEAN-FRANCOIS MONIER/AFP/Getty Images
Content engaging our readers now, with additional prominence accorded if the story is rapidly gaining attention. Our WSJ algorithm comprises 30% page views, 20% Facebook, 20% Twitter, 20% email shares and 10% comments.


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CNET heads to San Diego for Comic-Con, America's pre-eminent entertainment geekfest.
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It's probably too early to commit to a master smart-home platform, but for basic home automation across multiple devices, Staples Connect works well -- and at $99, it's priced just right.


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Nintendo Wii
Level 1 Fortress for Super Mario Bros. 3Home / Nintendo Wii /
Cheats & Hints
This page contains Super Mario Bros. 3 Hints for Nintendo Wii called "Level 1 Fortress" and has been posted or updated on Nov 21, 2007 by glenbord. Let us know what you think of this Hint by thumbs voting.
- Developer: Nintendo
- Publisher: Nintendo
- Genre: Action Platformer 2D
- Release Date: Feb 12, 1990
- ESRB: Not Set
Level 1 Fortress
Fly over the top of the level when you find the first door with your raccoon powers, and find a hidden door at the far right on the ceiling. It leads to a warp whistle
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Stuck on this game? Set a specific, clearly defined question and let others answer your question or view answers to previously asked questions. If you think you are an Super Mario Bros. 3 expert then please try to help others with their questions.
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CFSA Interest Group
Support for and interaction with the Carolina Farm Stewardship Association. You love your chefs. You love your local food providers. Now step it up & help out the agricultural community at the macro level.See More
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Women's LSD Lite Vest
Product Actions
Additional Information
You'll only notice this vest when it's protecting you from the elements. So light and comfortable, the L.S.D. Lite Vest packs up conveniently in its own pocket but you may never want to take it off.
• Fit: Semi-fitted
• Windproof and water-resistant front and partial back
• Featherweight, stretch mesh panel on back
• Packs into back stash pocket
• Full zip with inner storm guard and zipper garage
• Two side zip pockets store your essentials
• Weighs just 3 ounces (medium)
• Front/back retroreflectivity
- use: Running
- Climate: 40 to 65 F
- Fit: Semi-Fitted
- Drawstring: No
- Zipper Garage: Yes
- Number of Pockets: 2
- Reflectivity: Front and Back Retroreflectivity
- Waterproof: No
- Water-Resistent: Yes
- Type of Pockets: 2 Zippered Side Pockets
- Windproof: Yes
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REVIEW SNAPSHOT®by PowerReviews
- Lightweight (3)
Best Uses
- Was this a gift?:
- No (3)
Reviewed by 3 customers
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Comments about LSD Lite Vest:
I love this vest, and wear it almost daily. My one complaint is that it's a little tight in the midriff. I normally have plenty of space in a size small, but this vest feels a little constricting, to the point that it changes my mechanics. It's a beneficial sensation on the run, because the compression keeps me mindful of my posture. Wearing the vest all day has proven slightly uncomfortable, though.
- Sizing:
- Feels too small
- Fit:
- Feels too small
- Was this a gift?:
- No
- Lightweight
- Soft
- Warm
Best Uses
- Athletics
Comments about LSD Lite Vest:
This is the first time i use a vest like this for running, and can definitely say i have a good first experience.
The vest is very light, you hardly notice it. The fit is loos, (i'm 5'3/110 got the Small, which is usually my size in Brooks), and i wouldn't want it any tighter than it is. I could probably get the XS, but i think for running comfort the Small is better.
The only thing i wasn't too happy with, is that i don't think it's really sweat wicking. it was kinda wet after a run, and i don't sweat THAT much...but other than that i'm happy with it.
- Sizing:
- Feels true to size
- Fit:
- Feels true to size
- Was this a gift?:
- No
- Attractive Design
- Comfortable
- Convenient
- Flattering
- Great Color
- Lightweight
- Packable
- Pockets
Best Uses
- Cold Weather
- Layering
- Running In Wind
Comments about LSD Lite Vest:
I love this running vest! It is such a great transitional piece for spring when you still need the wind-breaking ability of a jacket but you don't necessarily need the warmth of a full jacket. It's a great layering piece that will provide a little protection from spring's brisk winds. I usually wear it with one long-sleeve layer underneath, but could see myself wearing it with other combinations too. The color choices are all so chic that I had a hard time choosing just one- I went with the purple/pink. Conveniently, this vest also rolls up into the back pocket.
It is very lightweight, so I wouldn't recommend it for sub-20 degree weather! Here in Minnesota I reserve it for the "nice" days.
Disclosure: This review was written by a Brooks-sponsored elite athlete.
- Sizing:
- Feels true to size
- Fit:
- Feels true to size
- Was this a gift?:
- No


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The property's amenities include the bar and complimentary continental breakfast . The hotel also offers free parking .
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Cooking Tours in Italy
Stoneywood, United Kingdom Cooking Schools
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Adventure Base Campervan Rental
Aberdeen & Grampian, United Kingdom RV Rentals
Adventure Base Campers, hire the most versatile of campervans, the modern Volkwagen T5. As well as being stylish and fun our campers are econmical, returning around 40 mpg from a modern turbo diesel engine, practical, with self catering facilities an...
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Lab Pink Sapphire Celtic Ring
Created Lab Pink Sapphire
14K White Gold
Celtic jewelry has long been known to use many symbols of love, but no style of Celtic jewelry carries as much meaning as the Trinity Knot. A Trinity Knot adds a special emotional deepness, which symbolizes infinite love, faith, loyalty and protection. The beautiful and intricate curvy lines of a Celtic knot symbolize no beginning, no ending, and the continuity of everlasting love or the intertwining of two souls. and This celtic claddagh knot ring features a 6mm heart-cut center stone, surrounded by 7 sparkling diamonds.
- Type:Created Lab Pink Sapphire
- Quantity: 1
- Size: 6 x 6 mm
- Gem Carat Weight: 0.7 tcw
- Quality: AA
- Clarity: eye-clean
- Origin: Switzerland
- Color: H
- Clarity: I1
- Cut: Round
- Quantity: 7
- Diamond Carat Weight: 0.0525
- Conflict Free: Yes
The ring was exactly as described. The ring arrived before the time specified. Packed very well. No problems.
Thank you for the prompt delivery of my order. My friend was given the gift today and was completely blown away. She found the ring to be ,in her words , "AWESOME". This wont be my last order from your company due to the exceptional quality and outstanding service received. Thanks; James
Wow, thank you for this excellent service, my order arrived today. I am really impressed with your good service. And my wife was very pleased with the way the gift was packaged and the little stuffed animal that came with it. Thank you very much.
Shop early, take your time. If the gift doesn't go over well, you have 3 months to return it - not 30 days like most retailers.
Always free, regardless of the size of your order. Shipped by UPS 1-3 day shipping - reliable and insured.*
(*applies to orders shipped within the US.)
We've specialized in gemstones for over 15 years, and we use the best gems available. All of our gems are AA quality or better. Can you get that from other jewelers? Sure, as long as you don't mind paying 2-3 times as much.
We have complete confidence in the quality of our workmanship and materials. If there is any problem with your jewelry - we've got you covered.
We package every order in the most thoughtful, heart-warming way. Your order will be delivered with an adorable teddy bear, gift bag, and jewelry box.
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text: Earthy and stylish, this Flower and Vine Headwrap gives off a down-to-earth, carefree vibe with a serving of boho-chic charm. The headwrap features pink, floral print and white fabric flowers intertwined with faux vines and leaves. A thin band covered in floral print fabric secures the headwrap without taking away from the hippie vibe.


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From pregnancy to motherhood, every mom has questions or could use some support. Join the conversation to learn from or help other moms just like you.
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I have a newborn and a two year old. It is difficult to accommodate both feedings in the middle of the night. Is it alright to stop giving my two year old milk in the middle of the night and have him wait until morning? If so, what are some tips on weening him off the middle of the night feedings?
Oh yes...your two year old does not need milk in the middle of the night anymore. It will be difficult to stop, but if you are determined you can do it. First of all, tell him that there will be no more milk at night. Then, when he wakes up, go in his room, tell him that it is time for sleeping, turn on a night light and then tell him you will see him in the morning. Then leave. He will cry but you must wait at least 5 min. Then go back in and do it all again. Next time wait 10 minutes and then increase the time you are gone. It will be a long night, but he should get the idea and in 2-3 days he will stop waking up for bottles. DON'T GIVE IN whatever you do or you will teach him just to cry longer in order to get what he wants. Good luck!
MommyRN4's advice is the same as I would give! Hang in there and be tough when your 2 year old is crying...the sooner they realize your are sticking to your guns, the sooner he will stick to sleeping and not waking up for his bottle. Let us know how it goes!
I have found that the first night is rough, the 2nd is better, the 3rd is rough and then things get much easier from there. Like the others hae suggested, stick with it, even though it's very hard. If you can start setting limits now then issues with bedtime, play time, potty and other negociables will be handled with more ease as well. Feel free to come here for support, happy to be your cheerleader!
How are things going? Have you tried to wean him from the middle of the night feedings? Let us know!
Hello ladies! My apologies for the late response. I have been sooooo busy lately. The advice that was given was very helpful and gave me a basis on how to get started with the process. The beginning was real rocky and tiresome. At first there was lots of resistance as expected. As instructed I held my positon and stayed firm and each day began to get easier. It took longer than I expected to stop my son from getting up at night as he is very stubborn. I didnt have full cooperation from my husband either which threw in a stumbling block. I caught him giving our son milk a few nights and the excuse was that our son was up for the day. *At five in the morning. lol!* But my position is that he should have been told to go back to sleep and wait until morning to to have milk. For the past three nights my son has been sleeping the entire night and has not gotten up for milk. I am staying optimistic that it will continue. Again, I greatly appreciate all the support and advice it was needed.
It sounds like thing are going well! I'm so glad! :)
Good for you!! You are doing such a great job! It is NOT easy to help your child leave a habit behind. I know all about stubborn kids - my little boy is very strong willed when he gets his mind set on something. Glad you were able to talk things out with your husband. :-) I'll keep my fingers crossed for you that this good streak continues!!
Great job! You've made it through the fire and hopefully now you will get some rest! It is awesome for other moms to see that these tricks do work! If you ever see another mom on this site who is struggling with the same issue, I hope you will post your success story for encouragement! Great job!
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::: Welcome to JapaneseWhisky.net ::.
Many people are unaware that Japan is the second greatest producer of single malt whisky in the world after Scotland.
Home to rich natural resources and a long history of distillation expertise, Japan has all the right elements for producing world class whiskies.
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To learn more about the single malt whiskies of Japan, click on the Whiskies link.
Information on the whisky distilleries of Japan, past and present, can be found in the Distilleries section.
To purchase Japanese whiskies, please visit our Shop.
There are some simple techniques that can be employed to enhance your appreciation of Japanese whiskies. To learn more about tasting and evaluating whisky, click on the Tasting Tips link.
News articles on Japanese whiskies can be found in the News section.
Photographs of Japanese whisky distilleries can be found in the Photos section.
Links to interesting whisky related websites can be found in the Links section.
To contact JapaneseWhisky.net, please use the details on the Contact page. Feedback and suggestions for improvement are welcomed.


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Marlowe Conversion Crib
Decorative back panel, classic railing and beveled edges give our Marlowe crib a distinctive feel.
- Handcrafted of hardwood with fine birch veneers
- Distressed slate painted finish features a warm grey tone layered with a dry-brush technique for added visual texture. Each piece is distressed, the finish rubbed away in places and gently worn along the edges, evoking a timeworn appeal.
- Features hidden hardware, fixed side rails, 3 height settings and scissor springs beneath the mattress for superior support and easy adjustability
- Converts to a charming toddler bed using our conversion kit (sold separately) and a full-size bed with the simple addition of our metal bed frame (sold separately) and mattress (not included)
- Our cribs are designed and engineered to the highest safety standards. In addition to our own superior level of safety standards that meet or exceed those set by the�Consumer Product Safety Commission and�American Society for Testing and Materials, each crib undergoes rigorous testing by independent�laboratories�for compliance with all US and Canadian crib regulations.
- Wood swatch is 6" square; free shipping
- Assembly will be provided upon delivery
Finish Options
Marlowe Conversion Crib
- Crib Overall: 56½"L x 31½"W x 51½"H
- Stationary Side Height: 38"H
- Clearance Under Crib: 6"H
- Mattress Support Heights: 19½"H, 16½"H, 11"H (from floor)
- Crib Weight: 143 lbs.
- Toddler Bed Conversion Rails: 50½"W x 1"D x 15"H
- Toddler Bed Conversion Rails Weight: 13 lbs.
Marlowe Conversion Crib


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SANDWICHES - LA Dish of the Month (July 2013)
SANDWICHES - LA Dish of the Month (July 2013)
In a bit of a landslide, the dish of the month for Los Angeles for June 2013 is Sandwiches.
Here's a link to the vote: http://chowhound.chow.com/topics/906996
The goal is to collectively try as many versions of sandwiches as possible during the month of July. While the tried-and-true (e.g. BLT, Grilled Cheese, Ham, etc.) are all fair game, let's see how intrepid the LA 'Hounds are willing to be in seeking out the most unusual iterations of this classical culinary construction.
So let's start exploring and eating—report back with reviews and photos.
Looking forward to seeing what people find.
Thanks again for participating.
Edited to add: Here's a link to a map aching has created to chart the suggestions in this discussion: https://maps.google.com/maps/ms?msid=...
Just tried the Freddy does Philly "pop-up" today at The Shack in SM: http://chowhound.chow.com/topics/911412. To sum up: Good but somewhat underwhelming.
As a lifelong LA resident, I'm embarrassed to say that I just tried Langer's for the first time last Saturday. I ordered the #19. Delicious - even the rye bread, and I hate rye bread - from the first bite to the last. I wish I hadn't eaten the lat few bites though - the pastrami was rich and the portion size ample.
re: chinchi
re: JAB
re: Porthos
99.9% of the time when I go there, I just got the hot pastrami with no salad, no condiments to fuck up the interplay between pastrami and perfect rye bread.
Once in a while, I'll add in an order of fries to the mix, though there crinkle cut, Ore Ida style fries are pretty terrible in my opinion.
re: kevin
re: nosh
re: ns1
re: Servorg
re: Servorg
re: linus
Hats off to linus... http://www.youtube.com/watch?v=Xk_FR3...
re: Servorg
this one's for you, servorg:
re: linus
re: Porthos
re: chinchi
Had the roast beef/french dip at Roast yesterday. The place way up on Barrington, next to Lemonade. Went early and got street parking. Roast beef was between medium-rare and rare, a good quantity, pretty tender and meaty. i liked the au jus which I spiked with a lot of pepper, didn't try the creamy horseradish. The roll was excellent, nicely toasted, crisp on the outside and firm within. They didn't have the potato salad yet so gave me a choice of side salads -- had the macaroni which was very good -- some parmesan, a bit of tomato, touch of balsamic, no mayo.
Used a Groupon so also got a bbq brisket sandwich now waiting in the fridge. Good sandwich, but $12.95 each with a small side is too rich for my blood, though fits the neighborhood.
Had the French Dip at South Beverly Grill last night. Very good. Fries were hot and well done too.
Had the Sicilian Tuna Melt at the Deli at Little Dom's.
Tuna with herbs on wheat bread and a big slice of Fontina, grilled with lovely cross hatches. Served with a couple of pickled peppers.
Nice but I felt it was pricey at $11.95 with no sides.
Originally went into the Deli at Little Dom's to get the Breakfast Panino but wanted it made with Little Dom's killer Boar's Bacon. They were not going for it.
Next time I'll just go to Little Dom's where they serve a great breakfast.
had the cemita poblana at el ruby cafe in glendale.
only place in the burbank/glendale area i've seen cemitas on the menu.
it's a pretty o.k. sandwich. not near don adrian (in van nuys) level; no herb, bread not as good, no fresh or pickled jalapenos offered.
but it automatically comes with chipotle and doesn't taste bad.
Dave's Eagle Rock- Mecca to sandwiches. Eaten there 4 time this month. Dave is nuts about good ingredients and it show in the finished product.
Week 1- Tuna sub with extra pickles and extra pepper spread. This is my go to sandwich here. Tuna salad is perfect old school style with just a minimal amount of mayo. Good French bread with lettuce, tomato, pickles and pepperoncini. Dave makes his own peppa spread and it is amazing so I add extra. Crispy crunchy tangy. Love it.
Week 2- The ruben, good corned beef with russian dressing kraut & swiss. Oh and that amazing peppa spread again. Grilled to perfection on rye bread that rivals Langers. Melty goodness.
Week 3- The Hot Hippy. One of the best veggi sandwiches I have had, I don't even miss the meat. tomato, onion, pepperoncini & avocado grilled on rosemary bread w/ mozzarella & monterrey jack, hummus and that spread again.
Week 4- Just tried this for the first time. The Hodge Podge meatballs wrapped w/ roast beef, pastrami and topped with onions, mozzarella, parmesan and more pepper spread. This sounds nuts and it is, but it's amazing nuts. I didn't know you could improve on a good meatball sub but Dave has.
Tried Fiore Market Cafe in South Pasadena for the first time today. I ordered the tempeh bacon, lettuce, tomato, and avocado sandwich. I'm a sucker for vegan BLTs and this one was tasty. The tomatoes were fresh and flavorful and they did not skimp on the avocado. While the much lauded homemade bread worked as a good vehicle for the sandwich ingredients, it was unremarkable. I think I am more of a grainy/hearty bread fan, and their homemade bread is of the chewy white variety. Plus I had to return for my to-go order after 30 minutes because they were out of bread and baking more. All in all a satisfying and filling sandwich.
Lunch Today - Name That Sandwich
Shrimp Po Boy from Sweetsalt. A bit salty today (too much chimichurri probably) but still awesome.
Shrimp Po' Boy 12
cajun seasoned shrimp / chimmichurri / crumbled chips / spicy aioli / lettuce / tomato / ciabatta
re: ns1
Looks good ns1!
Is it just me that is not a fan of most Ciabatta sandies? I cannot stand it as a sandwich bread -- it is too thick and hard for soft ingredients! Yet everyone seems to use it in SoCal. And it is anathema to any real Po' Boy lover.
I wonder why it is so prevalent here? Is it easier to make? Can sell it for more?
I had a cemita milanesa last night at Cemitas La China Poblana. While the bread was fresh, milanesa portion large, avocado and queso fresco plentiful, they were out of quesillo and also didn't ask if I wanted chipotle (not sure if it's an option there). Not viewable in the photos but also on the sandwich, were onions and pickled jalapenos and carrots. It didn't feel complete, but was a tasty dinner nonetheless.
While not an entree, I highly enjoyed the ice cream sandwich at Night+Market. It was a personal supplement to the Dine LA menu. It makes me think I'm eating a Thai-inspired french toast. The bread was lightly grilled to give it a crunch, the sticky rice was almost like a custard, and the ice cream added that sweet element. I could eat several of these by myself.
re: taiwanesesmalleats
re: Servorg
re: kevin
re: Servorg
Was at McConnell's on Saturday. No coconut ice cream. Toasted coconut almind was the only one. Good, but not coconutty enough for coconut-nuts. The best coconut ice cream I've had in recent memory is coconut lime sorbet at Sweet Rose. It's not a regular flavor that's always on the board so call first before going.
re: Servorg
Today's sandwich was at Say Cheese in Silverlake. I had the "Barcelona" consisting of Jamon Serrano, manchego cheese, roasted red peppers, capers and EVOO on rosemary bread. It hit the spot!
After yesterday's lackluster cheese-steak sandwich at Capriotti's (which I did not bother to report about) today's lunch was mucho satisfying. The other sandwiches look great as well!
re: Searching4Dunny
Funny. Say Cheese's Barcelona is my favorite sandwich at their store. I've had it many times.
But, to forge new ground, I decided to try their new "Bacon Sandwich" for this month's dish. Bacon, Aioli & Gorgonzola, it was horrible. The bread could not stand up to the filling and I did not report it because it simply fell apart.
I don't feel particularly bad as the owner berates you on Y if you do not rate high enough!
Had the Lamb Panini with mint pesto last Friday at Artisan Cheese Gallery in Studio City. Tasty. Munched on some stinky cheese while they made my sandwich. Ask for a chunk of Bishop. Smells like dirty diapers, tastes like heaven.
Full description:
Garlic Roasted Lamb Panini
Tender roasted lamb with rosemary and garlic, cashew mint pesto, feta, caramelized shallots, and tomato on baguette.
After throwing myself at the last DotM, I kinda took this one to stride. Sure, I've had sandwiches, some pretty good ones (Top Round, Boos, etc...) but nothing that hasn't been mentioned before or really surprised me... But something that has surprised me, upon every visit has been Gentlemen's Butchershop...
Run by a meat distributor (He deals mostly in Illinois Raised Angus) Won Ju, he is always trying something new. He dry ages his own rib eyes (wonderful!), even once had a Tofu sausage (Had to pass). We were looking at a package of ready to boil Corned Beef... he proudly said he made his not with brisket, but Tri Tip... AND he also had some prepared for sandwiches!
Most of the Deli Sandwiches at Gentlemen's use boarsheads meats. However, his Brisket Corned Beef are prepared in house. I asked just for a regular sandwich to taste the goods (I should have done a custom order because they made it a regular sandwich is letuce and tomato, which aren't exactly the best pairing for corned beef), but overall it was a great sandwich… the tri tip lead for at tender and less fatty corned beef, which actually highlighted thet corning spices. I can't wait to try the brisket sandwich next…
re: Dommy
re: kevin
I googled "Gentleman's butcher shop" and got a few hits. Might this be it?
re: Dommy
Hi Dommy!, you and matt P never cease to amaze me with the amount of food acreage you folks take in. Gentleman's Butchershop is one of those old school Chow finds on your part. It's an actual butcher shop and deli counter tucked around the blind side off a corner strip mall on the corner of Palms and National in Palms. The first giveaway are the two bbq smokers out front - an older traditional bbq smoker sticking out on the corner, and the newer Traeger sitting by the entrance. The place is about the right size for an operation like this, and the guys working behind the two cases are super cordial and accommodating. The meats in the case are like showcase specimens exemplifying what particular cuts of quality meats and sausages should look like - I've seen nothing like this in the Westside. The other case has the various cold cuts, house-prepared meats, deli salads, and a hot case/steam table with roast chicken and hot sides.
I've seen many Hounds call out, "big deal," on Boars Head meats, and that's fine, but to me, it's like this place is establishing a baseline for their sandwich ingredients that aren't prepared in-house. Now the meats prepared in-house are the ones that make this place worth a trip. We went based on your post and got the corned beef (tri-tip is was) sandwich and brisket hoagie.
The corned beef tri-tip was warm, sliced thin and stacked high in the sandwich. The counterman asked if I'd like cole slaw in there, and I said, "Sure - why not?!" It came with a side (I got potato salad) and a pickle. That was one great sandwich. As professed, the corned beef was lean yet flavorful, tender and moist. I took a couple of bites of just the corned beef and confirmed how good it was. The pickling spices weren't over the top - they contributed just enough flavor to compliment the beef.
The Brisket hoagie was another killer sandwich. If you like the beefy tenderness of brisket, this is the sandwich to order. My son reluctantly acquiesced a couple of bites of his foot-long and I really didn't want to give it back to him.
This place deserves a separate post. Please start up a dedicated one for them - your reputation carries a lot of weight. Getting buried in this megathread is not right for a place of this quality.
re: bulavinaka
re: maudies5
While the roast chicken looked very good, I went straight for the hot sandwiches. This seems to be where the gold mine of house-made meats are used.
According to one of the countermen, Gentleman's Butchershop has been open for about three months now. They are on yelp of course, but only a handful of posts have been accumulated - very positive posts.
re: bulavinaka
Really interesting find.
How 'bout the bread, Dommy! or Bulavinaka?
Obviously, 2/3 of every sandwich's structural content is bread, and sadly, most of this thread - like most LA sandwich slingers - are indifferent to the bread.
Langer's Rye aside, how much earth shattering bread does LA have?
re: bulavinaka
re: Dommy
I went again yesterday and grabbed the babyback ribs and roast chicken. The roast chicken was perfect. The same chicken is used for their hot sandwiches. The ribs were cooked just right and very lean but I'd prefer more smoke - I think it's an issue of style.
It seems the brisket hoagie is currently the most popular sandwich. A customer ordered one while I was in there. The brisket is sliced thick and dipped au jous-style then stuffed into the roll along with the cheese and a little onion.
re: Dommy
re: Servorg
re: bulavinaka
I used to really like Victor's. I went there a few times some months ago, then somehow left them out of my rotation. If the layout is the same, there is a cold deli side on the left as you enter, a butcher display to the left, and a hot side dead ahead.
Will give them a visit as soon as I can.
re: Servorg
re: pnutbuddah
I tend to forget how long the Coop http://www.thecooppizza.net/ has been doing their thing. Over 40 years according to their web site and I have no reason to doubt them. They must be doing more than a few things right to last that long.
I ran into one of the owners one day and she said that the Expo line is causing them to lose some business because of the way traffic is being diverted in their neighborhood. Hope that they can weather that issue okay.
re: Servorg
I don't spend much time in this part of Palms so I'm just guessing but the construction phases of the Expo line has created traffic diversions and choke points at just about every intersection along the way. They all seem temporary. Hopefully the effects for The Coop will be temporary as well. Moreover, if a railway stop is within walking distance, they may even gain.
fun topic. :> not sure if Lobster Roll counts as a sandwich? but i got to try Connie & Ted's Lobster Roll (w/ hot drawn butter) today.
as i said in another thread: it was delicious! :>
besides the gorgeous space and relaxing dining, i found Chef Michael Cimarusti's version to be the lightest version here in the city so far. it's a lighter touch compared to Lobsta Truck (which i really like also); it doesn't feel as greasy or heavy (perhaps the quality of the butter they use?).
i had Connie & Ted's lobster roll with hot drawn butter, instead of the mayo version (they offer both). there was more meat than Lobsta Truck's standard version, but then again, Lobsta Truck's is $13 compared to $20 for C&T (but you get a giant order of freshly fried french fries).
the best part was that the lobster tasted really fresh: they have a lobster tank filled with live lobsters, and my roll had what looked like an entire lobster tail and some claw perhaps, it was very fresh.
chicken shwarma wrap w/ laffa bread, Joe's Falafel (Universal City)
my favorite shwarma wrap in the city thanks to the uber fresh laffa bread (lavash bread?) that's made minutes before being used for your sandwich. Literally made to order.
Saw someone in front of me get the chicken kebab wrap that also looked outstanding.
If you like spice you must get the addictive hot sauce to go with the wrap.
I was supposed to take a picture but by the time I remembered it was already in my belly.
re: ns1
re: Ciao Bob
re: ns1
re: Ciao Bob
re: kevin
re: ns1
re: linus
re: ns1
allow me (or rather the interwebs) to explain:
Reuben from the cafe at Surfa's OC.
Initially disappointed when I saw it was thinly sliced pastrami and not thick cut. One bite wiped away my preconceived judgement. Pastrami was tender, sauerkraut not too sour with nice texture, grilled rye, flavorful dressing. Not too greasy. Would definitely return for this one.
Stopped in Proof Bakery to pick up one of their daily sandwich offerings. Decided on the sopressata with mozzarella, arugula salad, and olive tapenade. All sandwiches are served on their freshly baked thin baguette sprinkled with fleur de sel. Perfect balance of ingredients and flavors. Best lunch I had this week.
I am going to consider the incredibly delicious Veggie Burger which I had today at R+D Kitchen a sandwich. Have never had one which even came close to the deliciousness of this one. R+D Kitchen is on Montana between Euclid and 14th. The place is always packed, parking is non-existent and they take no reservations. I would go through all kinds of hell to have that Veggie Burger again.
BBQ Pork Banh Mi from the Ăn Nam Truck ($6) - I'm no banh mi expert, but I thought this was pretty damn good, particularly considering the limited options we have here on the Westside. The pork was succulent and well-seasoned, and the garnishes were just what they should be. The baguette was just so-so, but I wasn't expecting too much, so I wasn't disappointed. The Ăn Nam Truck parks by my office every Friday and based on today's success I will definitely return to try their other offerings.
re: aching
re: aching
They are near my work at least once a week. I like the sandwiches too and $6 for westside is a steal.
But I actually like their garlic noodles more. I'll get the side order of garlic noodles and a side of the pork meatballs. It's pretty generous portion for $4 and pretty tasty.
re: aching
Today, I had the Amalfi sandwich at Paninoteca Maggio in the City of Orange. Very tasty with fresh, flavorful ingredients (vine ripe tomato slices I'm looking at you). Save for the slight excess of balsamic glaze, I thought it was a very well made sandwich. Now, that one of the more basic sandwiches has passed the test, I am eager to try out the porchetta sandwich (the Tuscan), which the owner described as having cracklingly crispy skin. I would have ordered it today but after a slight string of less than stellar sandwiches lately, I decided to minimize my risk taking today.
We had a Hollywood Bowl picnic from Clementine last night which included smoked turkey, mealoaf, caprese, and grilled vegetable sandwiches. I had the grilled vegetable, which was made with hummus, chunky artichoke relish, and greens on toasted wholegrain bread - it was delicious. (I've really never had a bad sandwich from Clementine, come to think of it.) I also have to give them credit for the concept and execution of the Hollywood Bowl picnic - it was a cinch to order, and they package each sandwich with a small salad, a cookie, and utensils in a cardboard box with a very cute label saying what's inside. The whole thing was a big hit with our guests. I have no problem making my own picnic, but this was so easy and perfect, I think I'll be doing it again.
Had the Croque Milo today at Milo and Olive made with prosciutto, raclette, sun dried tomatoes, fried egg on some nice crusty sliced bread. The egg, bread, prosciutto and cheese were very good. The sun dried tomatoes were ok and I could have done without them. The major flaw for me was the addition of rosemary, which I did not find appealing in taste or texture. All in all, it was an interesting croque but I prefer the ones at Church & State and Bouchon. The bread was delicious, however, and I will be back to try the other baked offerings.
Roccos on Vermont makes a good Italian beef & cheese dip.
I crave it more then Boos.
Hmmm I need to do a side by side challenge
Just picked up the Belly Up (smoked pork belly, cole slaw on brioche) and the Chop Tots (chopped smoked brisket on top of tater tots with melted cheese) from Pork Belly's Sandwich Shop on Abbot Kinney.
Will write a full review later, but first impressions are good. The pork belly slices in the Belly Up are thick and fatty, smokey, crispy around the edges. The cole slaw balance the fattiness of the meat out a little, and has not too much mayo. Really enjoying it.
The poutinesque Chop Tots are also pretty good. The chunks from the outer edges of the brisket had a nice smokiness that I wish carried through to the chunks from the center. The BBQ sauce is not too sweet and not too heavy.
re: PeterCC
Had the Belly Up today and concur. Also wanted to note how welcoming everyone there was--one of the owners, John, was out front greeting customers and helping guide them through the menu. I had the regular tots which were tasty but a bit oily (something the chop and cheese would probably even out).
re: New Trial
Had two other sandwiches from there. Belly Up still my favorite. See my full review here: http://chowhound.chow.com/topics/909501
re: PeterCC
We tried Pork Belly's this weekend and found it good, but not as great as we hoped. We had the Belly Up (Smoked BBQ Pork Belly topped with homemade coleslaw on a brioche roll.) and the Chop (Brisket smoked for over 12 hours in our in-house smoker then chopped. Topped with our homemade BBQ sauce and Cole Slaw on a brioche roll.). Both sandwiches were tasty but to us lacked something - or perhaps it was the balance of filling to bread was off - they tasted a little dry. I would also have liked the smoky flavor to be more pronounced. But I would certainly return and try some of the other offerings, and I did love the Slop Tots (tater tots with Sloppy Joe topping).
The Belly Up: http://www.flickr.com/photos/27309894@N02/9393198731/
The Chop: http://www.flickr.com/photos/27309894...
today i had "the combo" at santoro's sub shoppe in burbank.
eh, it was o.k., i guess.
burbank is quite possibly the worst food neighborhood in l.a. county.
re: linus
re: kevin
not a fan of bea bea's at all.
is papa george's hy mart the one on camarillo
near lankershim?
because i like their sandwiches a lot, but a) that's north hollywood and b) i wish they were a buck cheaper, or a buck bigger. extremely nice folks, though.
of course, if there's a different hy mart you're speaking of, the secretary will disavow this entire post.
re: linus
re: ns1
porto's sandwiches aren't worth the line. jersey mike's i had once and it was meh-city; maybe that deserves another try.
i like the sandwiches at sweetsalt, and think for the quality of ingredients, they're fairly priced and way above diner level. and they dress the salad on the side perfectly.
which sandwiches at hy mart come on armenian bread? everything i order is always in a wrap.
btw, ns1, you were right about the chicken shawarma at joe's falafel on cahuenga.
let's face it, north hollywood towers above burbank, foodwise.
re: linus
we'll have to agree to disagree re: portos
re: jersey mike's
it's not the best sandwich, per se, but it's the closest representation to a NJ style italian sub that I've found.
re: hymart
armenian bread available by request, I usually get it with the italian sub. yes, one of my favorite italian subs in the city is from Hy Mart.
yes, NoHo towards above Burbank food wise. I live in NoHo but work in Burbank so I gotta play both sides!
re: ns1
noho is way above burbank.
the subs at the liquor store at victory and alameda aren't bad. people like the fish and chips there.
santoros is o.k. giamela's less so.
there's a place near poquito mas on olive/buena vista that is o.k. and one in the strip mall at alameda/glen oaks. i think they're both named tony's.
btw, that strip mall has a doner joint with a pretty good sandwich.
yep, disagree we shall again. i like other stuff at portos (not enough to brave the line all that often) but their sandwiches are n.g.
the cuban is better (though not that great, truth be told) at mambo's not too far away.
i still miss the cuban joint that was where costco is now, at burbank/victory. they had a good cuban sandwich.
re: linus
that deli inside a liquor store is big willie's grill (or something like that) and I've been harping about their FnC for years. That place I also originally found on CH.
there's a new place on riverside that opened up to great reviews, pics seem great as well
re: ns1
re: kevin
re: ns1
re: ns1
re: linus
miles better.
of the 3 philly cheesesteak places around (philadelphia sandwiches in noho, philly's best/south street in burbank) I prefer philly's best
once rolled into Philly's Best on a Sunday, saw Leno with his car friends chilling having a sandwich. His hair was all f'ed up like he just came back from a 50 mile ride. Didn't see any cars that would belong to him outside, however.
re: ns1
I hit the Philly's Best on Ventura in Encino after golf today. Very good philly cheesesteak w/ onions, as always. I was pretty hungry after 18 holes, but I could only get through half of the sandwich and most of the properly welldone, as requested, fries. Ok, remainder will be warmed up for the late innings of the allstar game tonight.
Philly West is still my favorite -- smaller but cheaper, really rich tasting. Have not yet tried Boo's.
re: ns1
re: linus
re: linus
btw, Papoo's is now soft open as an Umami.
Hot dogs and hamburgers are cousins to sandwiches right?
re: ns1
re: ns1
re: linus
I work in the area and I really wanted to like Theresa's. But it was so blah. And I love junky diner food, so that's not a snob talking. Do we really need another Starbucks, though? Ugh.
And I really did like Papoo's. The steak fries were always good. The burgers were ok. It's nothing I would have gone out of my way for, but when you have to go to lunch every day, it wasn't a horrible option.
re: linus
The Pastrami Dip from Gene's Grinders in Monrovia. I get the dip on the side (sometimes I don't even dip the sammy in it - I eat it with a spoon!). Enough meat for 2 sandwiches. It is closer to the type of pastrami you get at the Hat vs. the one at Langer's. Very, very good.
Tried Benjie's Deli in Santa Ana for the first time on Friday. Pastrami on Rye with side of potato salad. Pastrami was too fatty and nowhere near as flavorful as Langers or even The Hat. The place in general is a step down from Canter's. Glad we have a jewish type deli in OC but I don't see myself going back anytime soon.
Been having bad luck with the pastrami sandwiches around town lately. I should switch to something SoCal generally does well.
re: Searching4Dunny
re: BrewNChow
re: Searching4Dunny
re: wienermobile
I've been to that location of The Hat several times (albeit not in about 8 years now). While I recall that it was good enough to satisfy my pastrami cravings years ago, this was before I ate the pastrami at Katz (NYC) and Langer's.
However, given the slim competition in the OC, I may just end up at The Hat sooner than later.
I can't believe no one has mentioned Fundamental LA for one of their most creative and delicious sandwiches. I can still recall the meatloaf sandwich I had from them involving BBQ sauce schmeared on their combination beef and pork loaf with celery root puree & crunchy pickled cabbage.
Finally, they really do gild the lily in a good way by adding some fried brussels sprout leaves. All on toasted sourdough, which to my way of thinking is the perfect vessel to sail this ship of tasty state into one's salivating maw.
I have my eye on their current menu and am leaning toward their garlic roast beef sandwich with spinach artichoke dip and pickled red onion on brioche.
re: Servorg
re: Servorg
I really wish they were open for lunch on the weekend (or offered their lunch menu at dinner time). I've been trying to get there for lunch for the longest time, but it's hard for me during the week. However, smoked brisket poutine sounds pretty amazing, even if it doesn't qualify for DOTM...
Sycamore Kitchen - Banh Mi Style Sandwich. This was a pate sandwich, surprisingly, served on sandwich bread rather than baguette. Like the banh mi I tried last weekend at Ink Sack, this one didn't taste anything like a real banh mi to me - its flavors were quite delicate - I would have liked the pate to be more assertive and and I didn't taste any chilis, which I really like in banh mi. But it was very fresh and tasty and a nice bite on a hot summer day.
I was able to try the warm (CT style) lobster roll today for lunch at Connie & Ted's. It was everything it should be: a split top roll that was griddled on the cut sides, full of tail & claw chunks, lightly heated up in warm butter, and perfectly cooked lobster meat. Not huge, but certainly large enough and satisfying. For $20, it had about the amount of meat you would get from a 1lb. lobster, and came with a large portion of crisp French fries. I would say for the money, it was a decent value; even more so for me as it took me back to my childhood on the CT & RI shores. I had been craving one like this since the beginning of summer, so it really hit the spot. This now means I will have to go back soon and try the clam roll, and see how that measures up.
re: Dirtywextraolives
re: JAB
OF COURSE I DID, LOL!! They are clam cakes, btw....and they were just like how my Mom & I make them, very good representations of what you get in RI, except they serve them with lemon & tartar sauce, which is unnecessary, but fine. They were good, fluffy inside with pieces of clam and crispy, salty outside.
re: Dirtywextraolives
I just got (and am currently eating) the BBQ Pork from Lee's Sandwiches (different than Lee's Hoagies that ElsieDee just posted about). This one is the one that has Bahn Mi. The sandwich is very good. Not overly stuffed - which I am okay with. I asked for extra jalapenos and cilantro and those chiles are potent today. Bread is fresh-baked; soft and chewy. Fresh veggies. Very good. $2.99. Boom.
re: WildSwede
re: WildSwede
re: LAgirl2
Yeah, that price is amazing. I have only been there twice and the other time I got something that had the Jambon on it but not headcheese. Looking at the menu, I cannot be sure which one it was - maybe #17: Jambon & Pork Roll with Pate. I liked it well enough, but prefer the BBQ pork. Next time, I plan on trying the Grilled Pork. The guy behind the counter said that this one had more flavor than the BBQ pork when I asked. I also got the vegetarian spring rolls. Interesting. Next time, I will try the shredded pork one. Only problem with this location is the parking. Had to drive around a couple of times which is a pain. Also, I have heard people complain about the wait, but I go after 3, so it has not been an issue and they are very nice about answering questions since the menu is pretty big. They say that they bake fresh bread every 30 minutes and I believe it. $1/baguettes.
re: LAgirl2
I strongly recommend the grilled pork over the barbeque pork at Lee's. The "grilled pork" is the thit nuong pork that is usually labeled BBQ pork at other banh mi places. What Lee's calls bbq pork is a pretty lame version of chinese char siu.
I always ask for extra meat at Lee's and the best thing they have there is actually their banh bao. I'd get that over one of their middle-of-the-road banh mis any day.
re: WildSwede
re: WildSwede
after your post about the grilled pork, i stuck to the BBQ pork. really tasty. for me, the amount of jalapeno and cilantro were perfect (maybe the grilled pork needs more). it's a great quick and cheap lunch. none of the other bahn mi sounded that interesting to me (and i don't know why anybody would go there and order a ham and cheese). i did have a had time deciding to hit up Lee's or go instead to Settebello across the street.....
Lee's Hoagies in Pasadena (Colorado Blvd., just west of Sierra Madre Blvd. north side of the street. Several of us ordered take out:
- BLT: LOTS of bacon, but it was very well done (as in overcooked to the point of, well, losing the bacony-goodness and just being shardlike when biting into the sandwich), on toasted white. Tomatoes were plentiful and fresh, lettuce was iceberg, cold, and crisp. Right amount of mayo, for my tastes.
- Cheeseburger Hoagie (no idea if this will count as a sandwich or not): good, solid, lots of meat, cheese, and veggies.
- Tuna Melt: on sourdough (no idea if that is default or not) with swiss and tomatoes (again, no idea of what comes with it, normally). Very good. Bread a little greasy, but not annoyingly so.
- Grilled Vegetarian Sandwich with Avocado and Mushroom: looked delicious but didn't get to try it.
I like Lee's: friendly and fast service, fresh food, very good prices. They close at seven during the week and at four on Saturdays, closed on Sunday. http://leeshoagie.com/
Bahn Mi Che Cali today for lunch. Buy 2 get one free! 2 meatball and 1 pork. Yes Kevin I did kill all 3!
Got both the Maine (cold w/mayo) and Connecticut (warm w/butter) lobster rolls from Cousins Maine Lobster today. Still like them better than the other lobster rolls I've had (Lobsta Truck, Son of a Gun) but kept getting little shell fragments in the Maine roll (no issue with the CT roll). Weird because lobsters are one of the easier crustacean to extract meat from without a lot of shell. Still delicious.
I guess I'm on a beef dip kick this month. I had a business lunch at Morton's today, and that's what I had. It was good, but not great. Definitely not worth the $19.50 price tag. The beef didn't have much flavor without a dip in the au jus (then again, I guess that's what it's there for), and I didn't care for the green peppers on the sandwich. I'll stick with their prime burger from now on at lunch. Now I'm really craving the Houston's version. Maybe next week.
re: OCSteve
re: kevin
Correct on all counts, but that's where lunch was, and I wanted to get something in the spirit of DotM. Lesson learned, and I will be back to the burger next time I go in.
It wasn't as bad as the picture suggests. I'm not a good photographer, and I was there on business, so I didn't want to make too big a production of taking the pic.
Pizzeria Ortica in Costa Mesa
The mortadella, capocolla, porchetta sandwich with provolone, spicy peppers, and slaw all on warm crusty bread.
A complete and perfect sandwich. The cold cuts and even the slaw is sliced paper thin which makes a big difference in taste and texture. The slaw has just the right amount of acidity to brighten things up and bring it all together.
Asked them to make a meatball sandwich on the fly since they have great bread and great meatballs. Request to buzz the tower denied :(
Just had my guilty pleasure the pastrami bomb at The Hat. What doesn't kill you makes you stronger And I'll have pastrami chili cheese fries with that please.
Almost forgot to mention The Cheese Box at Wally's, in Westwood. Really esoteric (to me, anyway) selection of quality cheeses and meats, on really good bread/baguette/brioche, grilled or otherwise. I recall having a duck prosciutto and gouda (with truffle?) & arugula on a grilled/pressed brioche, and I wanted that sandwich to never end! Alas, no place to sit...
The shop also sells preserves, spreads and the kinda expensive ingredients that you'd find in Giada DeLaurentis's fridge. A nice splurge if you're in the area, or to stock up on edibles for foodie friends...
re: silence9
re: silence9
They must have changed the menu becauuse they did not have anything as fancy as the duck prosciutto when I went there a year ago.
But the ingredients were of a very high quality.
And it was pricey, but for 9 bucks for most of the sandwiches to 10 bucks, it was not anymore expensive than bay cities. And I think the quality here is much much much much better.
Cheesesteak from Philly's Best Santa Ana. I usually get it without cheese for health reasons. Today, for DOM, the real deal with cheese and the extra 210 calories.
Probably not great by Philadelphia standards but oddly satisfying. The amoroso rolls really make a difference.
Finally tried Label's table for their pastrami based on board rec. It wasn't bad but not something I'd go out of my way for.
The meat wasn't rich enough for me. But as a neighbourhood sandwich I think it's great. $8.50 for a generous sized sandwich, nice crusty rye bread. $1.95 for bottled Dr. Brown's sodas.
re: Jase
re: jessejames
Russack's I found out afterwards. I must have missed it when I was reading the pastrami threads. I happened to be over there and tried them. Can't say I'd really recommend them.
I'd rather do my Sat morning deal of driving from the Westside to Langers for a pastrami brunch. Followed by some seafood from the Mariscos Jaliscos truck.
I would be remiss if I did not take this one brief moment to pimp aching's work in doing his Google Maps mashup of all of the sandwich places mentioned in this DotM thread.
See aching's hard work here: https://maps.google.com/maps/ms?msid=...
Point of order, Ipse - does the Gyro Sandwich at Papa Cristo's count? They call it a sandwich, but for the purposes of this DOTM it may be too much of stretch. It was damn good though.
Moscow Deli of OC in Costa Mesa.
Drive by this every day on the way to work. Thought it would be perfect for sandwich DOM.
Got the Odessa sandwich which was Odessa kielbasa on Russian bread, lettuce, tomato, and some Odessa sauce which looked like some sort of relish. Very good
Couldn't resist a dumpling DOM flashback and got the Pelmeni. Outstanding! Flavorful, with juicy meat filling, and perfect one mouthful bites. The dough is of perfect thickness and chew, like a 101 Noodle Express or Dean Sin World dumpling. Every bit as delicious and flavorful.
Thank you DOM. Will definitely be back for the stuffed cabbage, borscht, spicy meat soup, and more Pelmeni of course. There is also some really nice looking smoked sturgeon. As in the whole sturgeon with the head on nice looking smoked sturgeon. Also available was smoked halibut, smoked salmon, and smoked steelhead trout.
I tried Ink Sack last weekend - three sandwiches (split between two people, which I think it about the right ratio):
banh mi pork butt, pork belly, chicharrónes, pickled vegetables, onion spread $6
the jose andres, aka "the spanish godfather" serrano, chorizo, manchego $6
turkey melt camembert, mostarda, arugula, mayo $6
The turkey melt was my favorite, followed by the Jose Andres. The banh mi tasted nothing like a banh mi to me, although it was tasty. Their bread, which is sort of ciabatta-ish, is delicious, and the quality of the ingredients is great too.
the blt at the cafe at the gene autry museum is pretty good. the other sandwiches i saw looked tasty as well.
and they have sarsaparilla.
re: linus
re: kevin
sarsaparilla reminds me of this..lol
Had Plan Check's Southern Fry sandwich (smokey fried jidori chicken, spicy green pimento cheese, duck breast ham, pickles) again today at lunch and I think it's my favorite non-pastrami sandwich in LA at the moment. So good both smokey and crunchy.
re: wienermobile
re: wienermobile
I had Plan Check's Spicy Fried Chicken Sandwich (a special) for lunch today. I don't think it's much different from the Southern Fry except spicier and no ham as far as I could tell. It was absolutely delicious, but I feel a little guilty now (which I often do after a Plan Check meal) - it must have been 10,000 calories.
Had the hot pastrami sandwich at Ruby's Sandwich Saloon in Costa Mesa. Unremarkable and nothing to write about other than to advise against ordering this sandwich here. I hear the squaw bread is good but since I went with pastrami I took it on a roll. Average place - below average pastrami sandwich.
The Sandwich from Roma Deli.
Also, the delicious Tortas Ahogatas from Tortas Ahogadas el Guero. Their potato tacos rock, too!
re: WildSwede
Bought a couple of the sandwiches at Roma. Much have been spoken of these sandwiches: confident, minimalist. an exercise in restraint. Yet it works so damn well. Texture wise the slices of italian meats and cheese go perfect with the bread they use. It really is an inspiring and delicious sandwich.
re: Xan7hos
Yeah, it definitely is. My friend went and picked one up for each of us on Monday and she said that Ross told her he is selling 500 a day!
I will usually go next door and get a drink and take some of their chiles that are next to the drinks (same kind they give you at Tommy's) with the juice they are in. Open the sammy, pour some chile juice on the bread and eat. Wonderful!
re: WildSwede
re: linus
Yeah, good question. I prefer them when they are made to order - as the one was I had the other day. My friend asked for extra olive oil on both, so he just put more oil on the ones he was making. However, I am not sure if there really is a difference since the meats/cheese/oil probably meld together a little better once they warm up together. However, if he is selling 500 a day they probably don't sit out very long. I have seen about 10 at at time sitting there ready to go. But I guess I just like biting into the sandwich that I know - the one with cold meats and cheese!
Surprised not much of a mention for Bay Cities Italian Deli. I love their chicken parm & the pastrami also. but it their hot fresh Italian bread that puts their sandwiches over the top for me. Not a big fan of the Godmother.
Last week I went to Cricca's Italian Deli in Woodland Hills for the first, and probably last, time. I got the Turkey Bacon Ranch sub and added avocado. It was HUGE. It was just ok. And this might be my fault for not paying attention, but it was served hot. And that just made the flavors seem a little off to me. I hate hot lettuce. When it comes to a turkey sub, I like it cold.
Should have gone to Dan's Super Subs like I planned.
BBQ pork on garlic cheese toast at the Bear Pit in Mission Hills. It is our standard order, along with an extra bowl of house made pickles. We get it with the cole slaw and baked beans. I like to put the vinegary slaw right on top of the thinly sliced pork, and top it all with the old fashioned BBQ sauce they make. Hits the spot, and it's our go to place before hitting the range. My husband's family has been going there, now for three generations.....
re: Dirtywextraolives
Is this chinese bbq roast pork? I have only fond memories of a sandwich called "the Emperor" at Pop-Ins in Monticello NY that was chinese bbq roast pork on garlic bread with some sweet and sour sauce...pretty tasty oasis in the middle of the borscht belt. I'd love to reconnect with this in LA....
Last night at The Ranch Saloon in Anaheim.
Brisket sliders, blue crab sliders, and buffalo chicken sandwich (not pictured).
The brisket sliders were amazing. Could eat 10 of these things.
Fish King Oyster Po'Boy Review- They just added this to their menu, it was $7. Oysters were fresh and nicely fried with a cornmeal crust. 5 piled on a hot dog style roll with mayo, lettuce & tomato. Add hot sauce at the table. Pretty good, I wouldn't drive across town for it but it def satisfied the oyster sandwich craving I get when I have been away from the Pacific Northwest too long. Next time I would add two more oysters, leave off the flavourless tomato and ask for some lemon.
Had a torta cubana at El Gallo Giro. It was great other than the chewy milanesa that pretty much ruined it for me because one bite and the whole thing came out.
A grinder at which wich. First time there and was pretty impressed. It's no bay cities but damn good without the drive to Santa Monica
Ham and cheese sandwich at ______.
Go ahead, J.L., feel free to fill in the blank.
just before the starting gun, i had the serrano/brie/fig jam at sweet salt in toluca lake.
the sandwich was off the menu for awhile, and i'm glad it's back. however, i remain baffled as to why anyone would put brie on a sandwich.
the fig jam is...o.k.
however, it's a high quality ham on good bread. and they have zap's cajun dill tater chips.
re: linus
re: bulavinaka
i dunno, i dont ever recall seeing brie on a sandwich in gay paris. but now i sound like a ass. my point is, a good brie is a great thing. a poor brie on a sandwich puts the lemon right in my eye.
ive never had a good brie on a sandwich. waste of good brie, i think.
he said, not too briefly.
I'm going to throw in that I've loved every single sandwich from Mendocino Farms. The steak BLT is heavenly, as is the Not-So-Fried Chicken. With buffalo sauce. Everything is better with buffalo sauce. Ev-er-y-thing.
Finally, FINALLY made it to Labels Tabel today for the pastrami sandwich on rye. I know it's a good sandwich when I'm ooing and ahhing and the only components are meat, bread, and mustard. This may be my favorite bite this year... Other than that Elvis dessert at MB post.
Hedgehog Cafe on Sunset in Echo Park. Vegan/Vegetarian (cheese, no meat) place. Cute corner spot, free wi-fi. Ordered the Ventana Sandwich: plain foccacia (asked them to toast it a little bit), tomatoes, lettuce (arugula), avocado, sprouts, the best damn pickles I have ever had, dijon. Added jack cheese. Came with an arugula salad which was dressed in a lemony vinaigrette. The special salad of the day was kale and they were more than willing to mix some in with my arugula side salad. $8. Iced coffee. Very good.
2201 Sunset Bl/Mohawk
Los Angeles, CA 90026
The market closing early today allowed me the rare opportunity to eat lunch out.
I chose one of my favorite daytime spots: Café Stella at Sunset Junction. I always love sitting outside under their giant awning. Café Stella starts out well but becomes crowded as the day progresses. It's less obvious during the week, however, I recommend an early visit.
I actually have never had anything I didn't like at Café Stella. I have had many of their sandwiches and their excellent hamburger served with confit of tomatoes, aioli and fennel onion jam. Sadly, they have removed their jambon-beurre sandwich but have added an open faced tuna sandwich.
Today, I ordered the outstanding Croque Madame. A fine flavored French ham sandwich with Gruyère cheese. A perfectly cooked egg is perched atop. I marvel as the white is cooked yet the yolk is runny and delectable. It is served with two or three butter lettuce leaves imperceptibly dressed and sprinkled with minced herbs.
i had today's with a glass of wine but should you order coffee, they will fetch it for you from Intelligentsia next door.
Here is a photo [not taken by me but at the resto in question]:
As with any sandwich at this restaurant, the bread at Café Stella has integrity. Almost a pan de mie, it stands up to the prep.
A very fine sandwich indeed!
Their brunch menu:
re: SilverlakeGirl
re: kevin
Certainly not on their brunch menu [link provided]. The menu linked, however has changed quite a bit from the menu I saw today.
They have added a tuna [tartare] sandwich ... but I have not tried it.
As for dinner, they have limited offering of seafood ... only three on the menu linked. None of which I have tried.
re: SilverlakeGirl
Not sure as to the nuking of my link. For the heck of it, I'll try again:
Oyster Po'boy at Shuck Oyster Bar in Costa Mesa.
Today of course.
re: Porthos
re: kevin
re: kevin
re: Dirtywextraolives
.... a patty melt, which is an open faced burger"
Not picking a fight, but how in the world is a patty melt an open faced burger?
The attached photo, which is sort of stock generic patty melt, is nothing -- at least in my opinion -- like an open faced anything, much less a burger.
re: kevin
re: Porthos
Yes, it's in the title of the name:
One of my favorite sandwiches was the Chatham sandwich. Chatham was a terrific Scandiavian style restaurant which was in Westwood for many years. I also remember it being the first restaurant with a communal table.
The Chatam sandwich was freshly roast turkey,baked ham,Swiss cheese,cole slaw and 1000island dressing. All served on Swedish Rye. Kate Mantilini pays homage to the Chatham by preparing the same sandwich, except the rye bread is different. It is a big sandwich and Kate M will sell a half along with cup of soup. BTW, cup of pea soup and half a CHatham.
re: maudies5
Chatham remains my favorite sandwich that ever existed in LA. One of the waitresses had the recipe (the secret is in the bread and the dressing), and opened a little cafe on Motor - it was there about 10 years and then sadly, closed. Kate Mantilini's isn't anywhere near as good - my mother says Hillcrest CC does a sandwich that comes close, but isn't the same.
My current favorite sandwich is the Westwood at Nate n Al's: Turkey, cole slaw, russian dressing (but ask for the house dressing, instead), on rye.
Lately, I've enjoyed the Chicken Ligurian Panini at Ferrarini, in BH on Brighton between Camden and Bedford, consisting of chicken, pesto, grilled zucchini, sun dried tomato, smoked provolone & garlic basil aioli. If you haven't been, this is a pretty good Italian deli, at least for that neighborhood (BH Triangle). They sell good ciabatta and various imported Italian products, including a nice selection of pastas, meats and oils. On a separate topic, I say that a hamburger is, indeed, a sandwich; but, there's no reason that the DOM cannot be sandwiches other than burgers (and tacos).
Bánh mì thịt nướng from Bánh Mì My Tho
Calling J.L.! Paging J. L.! Here's my lunch from yesterday, your beloved Bahn Mi!
If anyone is looking for some inspiration, I used this thread (http://chowhound.chow.com/topics/803030) to make a map:
re: aching
re: ipsedixit
Sure thing! Although it's a little hard to tell sometimes when someone's actually tried the sandwich versus just yelling out sandwiches that they like. But I'll do my best!
Here's where we are so far:
re: aching
re: aching
re: aching
Your map is now on the OP.
In honor of July's DotM, I finally tried Phillppe's for the first time yesterday. I had the beef dip, and my dining companion had the turkey.
I understand that this place is an institution, but I don't get it. Was it good? Yes. Did it blow my mind? No. I also don't get all the hype about how hot the mustard is. Again, it was good, but I didn't think it was all that hot. The chili was quite good, and I will return to try the lamb someday. For beef, though, I will stick with Houston's.
re: OCSteve
re: Searching4Dunny
That's what I've heard, but I wanted to try the "original". Also, I do love lamb, but wasn't in the mood for it yesterday.
The problem is, I don't get up to LA all that much, and I have a really hard time not going to Langer's if I'm in the area. I also love the Black Pastrami Reuben at Brent's, but that's an even longer trek.
re: OCSteve
re: Searching4Dunny
re: nosh
Nosh is right, hot roast beef and pastrami with marinara,cooked peppers and cheese called the #7, the cold counterpart to this with lettuce, tomato, and mustard is the #21. On a cold rainy day I would get 2 of them for lunch and walk a half a block to my office at Metropolitan Water District. You know a place is good when you see city workers lined up. Distance and traffic means I hardly make there now.
re: Searching4Dunny
re: OCSteve
My progression over the past nearly two decades since I first tried it was beef at first, then lamb for a while, and I've been sticking to pork for the past decade. It's not dry and has a nice clean, rich flavor. I usually pair it with swiss.
I'm not sure that mind-blowing how I'd describe it. It's an institution that serves good food at not crazy expensive prices. My kids are 5th generation Philippe's patrons (my wife's great-grandfather used to take her grandmother, and her grandmother took her dad, and so on).
re: PeterCC
I get that. I have places and dishes from my childhood that have lots of nostalgic value, but that's about it. I find myself ordering a Big Mac once a year or so for that very reason. I remember my grandfather taking me to McDonalds for my first one when I was a kid. My taste in burgers has become a little more refined, but ahh the memories.
I also agree that it's a good value. I'm definitely not knocking the place, but my lunch companion yesterday said he couldn't decide if he liked Philippe's or Langer's better. I told him he was out of his mind.
re: OCSteve
Had lunch brought into work today from Simplethings. There were two large platters of different sandwiches to chose from and I decided on the Prime Rib sandwich. It was really good, look forward to using the BBE that came a couple of weeks ago to go there and try more from the menu. I really liked the "jammy onions" that this sandwich had, could have even used a little more IMHO.
Ok, guys... If I want to try the best Philly cheesesteak in northish, and / or westish LA area, where do I go?
re: whiner
re: nosh
At the risk of triggering another round of burger vs sandwich debate, may I also suggest trying the cheesesteak hambuger combo.
I've done it a couple of times and you have to ask for it and be prepared to explain you're willing to pay full price for both. Hold the lettuce and tomato. It's rich and meaty and super delicious.
re: nosh
re: J.L.
re: pnutbuddah
I loved the cheeseburger at Philly West the first few times I had it. Wrote lovingly of it on this board. I can understand your characterization -- I've come to order it without mayo, because for me the mayo and melted white cheese become a gloppy mess. I yearn for those first couple cheeseburgers -- the big, oblong patties were wonderfully charred medium-rare juicy meaty burgers. But then a couple came out closer to medium-well and were dense and in the past couple years I've gone back to their cheesesteak.
p.s. -- if you order their fries, you MUST specify very crispy welldone.
re: pnutbuddah
re: whiner
re: whiner
Langer's pastrami on rye mustard only...
Houston's roast beef dip sandwhich.
re: jgilbert1000
re: wienermobile
re: wienermobile
re: wienermobile
re: jgilbert1000
Buena Park. 2 blocks east of Knott's Berry Farm. Peppers & cheese are extra. Portillo's has one other California location in Moreno Valley.
re: wienermobile
re: jgilbert1000
re: jgilbert1000
re: jgilbert1000
I was raised going to Phillipe's, so I think nostalgia has made it impossible for me to think one from another place is better...but for the record I've never had Houston's. But I'm still going to say I like Phillipe's better. Mmmm....mouth watering....my order---
double dipped beef
macaroni salad
baked apple
beer or lemonade
And then stopping by the candy stand for a pack of Sen-Sen (which is SO hard to find!)
re: schrutefarms
re: kevin
re: schrutefarms
re: Tripeler
re: schrutefarms
I will have to try it next time at Phillipe's the Original.
re: schrutefarms
re: schrutefarms
B-Mans double ABC burger count?
re: A5 KOBE
re: Porthos
re: Porthos
Yes, thank you Porthos.
re: A5 KOBE
re: jgilbert1000
re: Dirtywextraolives
re: wienermobile
This is a great metaphysical discussion ... "What is a sandwich?" Or "What is a burger?"
If a burger is a sandwich, then is a sandwich also a burger? If not, why not?
All great topics of discussion, but for this DotM can we table that and just agree, for now, that Sandwiches for July be limited to non-burgers?
re: ipsedixit
So you're going to draw the line with what is technically a sandwich..... But not call out those who are posting about things they ate God knows when? I call foul!
When you write up the little blurb to start the thread, maybe you should set out the ground rule there, instead of us having to hash out everything once the thread has already started.....
Hamburger definition from the Food Lovers Companion, third edition: "it consists of a cooked patty of ground beef SANDWICHED between two bread halves, usually in the form of a Hamburger bun."
What in that description makes a burger not a sandwich?
re: Dirtywextraolives
re: Dirtywextraolives
I am still waiting for the rationale from the people that say a hamburger is not a sandwich.
Examples of sandwiches
A hamburger, one of the most popular types of hot sandwiches
A Reuben sandwich
The following represent common varieties of American sandwich.[20]
Cheese sandwich
Philadelphia cheesesteak
Club sandwich
French dip
Monte Cristo
Peanut butter and jelly sandwich
Po' boy
Sloppy joe
Submarine sandwich
re: A5 KOBE
It is not whether a hamburger can be considered a sandwich; I'm sure most will agree it can be.
The issue is, for the purposes of this Dish of the Month, whether burgers (and dare I say hot dogs) should be included. And I think the answer is no. There are lots of other threads about burgers, and certainly we'll come around to burgers as a focused DotM in the future.
But for this thread, let's eat and evaluate the huge spectrum of other sandwiches.
re: nosh
Thank you, nosh.
Exactly my point up above.
re: nosh
re: nosh
re: A5 KOBE
re: Dirtywextraolives
re: jgilbert1000
DOM Mistress, is a ground beef patty between a split roll a sandwich?