Originally owned by East Coast transplant, Mike Rinaldi, the new owners have been serving up succulent sammies for over 12 years.  At first glance, it seems mildly out of place – an Italian deli, with sandwiches being served up by several generations of Cambodian and Thai staff?  One bite from their dozens of esoteric sandwiches proves that these guys are masters of heroes, grinders, subs, clubs, and crazy-I-don’t-even-know-what.

Upon arrival, the diner is greeted with an ominously large board touting ridiculous concoctions, with even more ridiculous names.  Here are some of the local favorites:

Airport Bergmann: Beef Meatballs, Pastrami, Pepperoni, Marinara Sauce, Mozzarella.

Chris Club: Grilled Chicken Breast, Mayo, Lettuce, Tomato, Avocado, Bacon, Cheese.

Iron Man: Chicken Parmigiana, Ground Turkey, Prosciutto, Marinara Sauce, Cheddar.

Pauly’s Special: Ground Turkey w/ Egg Whites, Mustard, Lettuce, Tomato, Pepperoncini, Mozzarella

Line-X: Andouille Sausage, Salsalito Turkey, Pepperoni, Marinara Sauce, Cheese

Chevy Andy (Spicy Andy): Roasted Chicken, Cappy, Bacon, Mayonnaise, Spicy Mustard, Lettuce, Tomato, Pepperoncini, Mozzarella.

Like I said, ridiculous.  However, Rinaldi’s secret is somehow taking these odd elements (usually 2-4 different types of meat) and reconfiguring them in sandwich mode for depth and layering.

The Godfather (my personal favorite) is a stunning example of Rinaldi’s remarkable sandwich architecture.  As you can see, this expertly crafted sandwich (shown above in 6” Roll version) is all about intense layering.  The Core consists of three types of Italian meats (Salami, Cappicola, and Pepperoni) enhanced with the smoky robustness of sliced Ribeye steak – all surrounding a melted Provolone center.  Exrta thin bacon is generously distributed throughout adding a savory, salty crunch.  A bit of ol’ lettuce/tomato/mayo cools the spiciness of the Pepperoni, and the soft, locally made roll has just enough sweetness to balance. Below is an example of the sub in 12” roll form.  Layering is still intact, only now the Provolone is melted across the top, creating a bubbly, delicious canopy of cheese, protecting all meaty goodness within…

All sandwiches come in two forms: a round 6” roll, perfectly engineered for deli meat stratification, or a 12” bun, best suited for odd shaped meats (meatballs, ground turkey, sausage, Chicken Parmigiana, etc).  Delicious deliciousness. What more can I say? Go get one!

Original Rinaldi’s Italian Deli
323 Main St
El Segundo, CA 90245
(310) 647-2860

Originally, in the first posting of this rant, I had mentioned my disapproval of the distilling practices used to make the Single Malt.  Ralph Erenzo, distiller from Tuthilltown, was quick to point out that I was unclear to my audience:  While I didn’t agree with the idea of using new charred oak barrels, it is a necessity under U.S. law that it be matured in said barrels in order for it to be called a “Single Malt Whiskey”.  For the ambiguity, I do apologize.  My point was merely that there are other distillers who decide to make a Single Malt-style whiskey, but sacrifice the title for distillation uniqueness.  A great example would be RoughStock Montana Whiskey: Montana-based malt, virgin oak barrels for maturity.  Perhaps comparison is not the real issue here, for no one technique is superior. In the end, my palate does all the talking, and my subjective opinion of Tuthilltown’s malt-based whiskey is that it is not for me.

Secondly, I must address Mr. Erenzo’s problem with my anonymity.  While I do respect, and I honestly do respect, the products made under the Tuthilltown banner, some of us kids lower on the totem pole don’t have the ability/luxury of  attaching our names to our “opinions” .  As mentioned in the “Bio” (which also received commentary by Mr. Erenzo), I am but a lowly barkeep, trying to find a creative outlet, honing my penchant for gastronomically-minded adjectivery, while still working for a larger entity to pay the bills.  Because I do not wish to confuse my personal thoughts with the respected ethos of my employer, I am forced to write anonymously.  If you would like to open means of personal communication, I would actually be quite honored to speak with you on private channels.

In closing, I’m not trying to hate on these whiskies. Really. They’re just not my preference. I’m also really jealous of their branding agency for coming up with a ridiculously eye-catching design. And I REALLY like the rye. Like alot. But I like other ones even moreso. There really are NO bad whiskies. I just like some more than the other.

So here is the post. I have taken out the ambiguously written parts about the distilling process of the Single Malt, leaving behind my tasting notes.

[End of line.]

Upon visiting any one of LA’s hip ‘n’ flashy new “cocktail” joints, you’ll undoubtedly run across these short stubby bottles lining the back bar.  And how can you miss them? Your girlfriend probably leaned over and said “Oh! Look at that cute little bottle!” Your friend who’s way too geeky about his knowledge of typography will probably chime in and say, “Yeah dude, what’s with that cool looking bottle with the sleek labeling?”  Yes, it’s true, New York-based Tuthilltown Spirits does have some wicked inventive branding.   The quaint, apothecary-like bottles suggest an old-time-y spirit within, perchance a veritable bottled time machine of booze-like proportions, bringing us back to simpler age of whiskey drinking.  Is that truly what the drinker discovers upon First Sip?  Well, lets back it up with some exposition and analysis…after all, Empiricism is Imperative, no?

A Brief Overview

Since its inception in the early 2000s, Tuthilltown Spirits have become have the talk of the town in the American whiskey industry.  Based in Gardiner, New York in the Hudson Valley, they utilize local resources from surrounding farms to supply the grain/fruit for their spirits.  Pot stills are used for a traditional method of distillation, yet they have a unique approach to their spirit maturation process.  Their barrel preferences can best be likened to a Russian doll: they use five different barrels sizes (3, 5, 7, 10, and 14 gallons), then blend to the needs of the desired product.  The aging can range anywhere from as young as 5 months (3gal. bbl), to 2 years (14gal. bbl).  I dare say the method gives the distillery a shortcut to maturation, seeking depth and complexity in a relatively short time.  It kinda reminds me of Steve Rogers*, and the use of Super Serums and Vita-Rays.

-//-

Hudson New York Corn Whiskey.

Corn whiskey, aka White Light’ng, aka Moonshine.  Plus side? Made from 100% New York grown corn.  Downside? Well, c’mon, its moonshine – not exactly my favorite spirit to begin with, and here it’s bottled a safe 80 proof.  Andrew Schneider would be so disappointed.

The nose is somewhat intriguing, with hints of rose petal, rose water, and the obvious buttered popcorn.  However, the palate betrays its nose, with sharp vegetal flavors of cut grass and corn husk (duh).  Very green indeed, with a young, boorish quality that’s a bit too haphazard as it approaches the throat.

Verdict: There are better white whiskies out there, check out the clear stuff from Wisconsin’s Death’s Door or Utah’s High West.

Hudson Baby Bourbon.

This little bottle earns the title of first bourbon made in NY since Prohibition.  The alliterating infant title originates from the fact that the bourbon is quickly aged for a few brief months in the aforementioned 3 gallon barrels (see picture above).

The nose definitely reeks of kettle corn, with a sweet and salty twang, with specks of homemade marshmallow to boot.  Mouthfeel here is darty, with spikes jumping in, out, and around the tongue.  The palate is very fruit driven, with lots of dried raspberry and sherried notes, leaving to a quick, almost abrupt finish.

Verdict: Not necessarily a bad entry into the vast lexicon of bourbons, and its approachability would make it a great midday sipper on the rocks.  I’d give it a strong 7.7.

Hudson Single Malt Whiskey.

I will attempt to restrain myself…ish.  The nose is flat, unexciting, and wayyyy to hot.  Burnt graham crackers, pita bread.  The new oak here only imparts aromas of particle board, IKEA desk, etc.  The mouthfeel?  About as focused as an 8-year-old lil’ tyke with ADHD, sent to Catholic school with a Slurpee and Sour Punch straws for breakfast. The palate? Cayenne pepper, more of that burnt graham cracker, more of that IKEA desk, flamed orange peel, and an iron maiden finish (the torture device, not the band.) Nose to palate, I long for some vestiges of sweet notes to balance the wood character.  Alas, none is found…

Verdict:  Double Meh. Two thumbs way Meh.

Hudson Four Grain Bourbon Whiskey.

Here’s an interesting little guy.  The grain bill here is composed of 60% corn, the rest a speckled mixture of wheat, malted barley, and single grain rye.  The result? Four Grains, get it? Um…anyway.

The nose is pretty nice, leaping forth with some red velvet cupcake with chocolate frosting, hints of Kriek, and a touch toasted rye bread crust.  Mouthfeel unfortunately leaves something to be desired, as its linear nature slips straight down the middle of the tongue, leaving no fire trails in its path.  Along its speedy descent, grain flavors take over, with little fruit sweetness or wood character to support.

Verdict: Sure, there’s vanilla, caramel, etc., but I want more! The palate is way too linear,  with consecutive sips just bee-lining to the finish.

Hudson Manhattan Rye Whiskey.

They call it “The Return of the Quintessential New York Whiskey”.  While I can’t say that I’ve had enough NY whiskies to verify that statement, I will attest that within this 375ml bottle, Tuthilltown finally has created a notable dram, a respectable Rye. It makes sense, really – the 100% single grain rye is sourced from local NY farmers.  Where else better to find rye? I mean, most people’s first mental associations point to “The Marbled Rye Incident” (Seinfeld, Season 7, Ep. 11).  Bottled at 92 proof, its enough to give your Manhattan, Sazerac, or Old Fashioned a hearty bite your palate will appreciate.

The nose at first waft offers the obvious spicy, grassy, herbal notes you’d expect from the rye grain.  A second nosing later oozes with musty, sweet cologne, dried fruits, and wafts of orange blossom.  The mouthfeel starts prickly and sharp, yet settles calmly after consecutive sips, or if its tamed with a drop of water.  Red/White/Black pepper dominate the front of the palate, then a woody wash of Maple takes over for the middle run.  Cinnamon and toffee are omnipresent, as the finish undulates between wood and heat.

Verdict: At long last we get to the Wheelhouse of Tuthilltown.  It is here and only here that we I find something musical, something inspired.  It makes for a great cocktail, and is a nice departure from the Rye Norm.  Best utilized as an experimental addition/option to your Rye cabinet, a dram for when you wake up on the quirky side of the bed.

-//-

Concluding Thoughts:

The Manhattan Rye is good…but I wouldn’t go leaping out of my way for the others. Don’t be swayed by clever branding.  Look at the horrific bottle designs of some the best Scotches.  The challenge of Style vs. Substance is difficult, and for these distillers to find it one in at least one bottle should be applauded.

I sincerely do commend Tuthilltown and their offerings.  Maybe Hansel said it best in Zoolander:

“…the music he’s created over the years.  I don’t really listen to it, but the fact that he’s making it, I respect that.”

*I apologize for the left-field Captain America reference.  I’ve been engaging in one-too many casting discussions for the upcoming 2011 Marvel Studios film.

Ah, Old Speckled Hen.

One of my all time favorite beers.  Sure, I love the hoppy goodness of a Northern California IPA, or a barrel aged stout or old ale.  But for my money, the beer which always gets first dibs on my palate before an evening of gastrohedonism is the Ol’ Hen.

Many of my beer compatriots scoff.  Sure, they give me a hard time about routine, what they consider a “bland, otherwise unremarkable” English bitter.  Naysayers, I scoff at thee, for my soft spot for this creamy dram stems from this beer’s sheer subtlety.

Let’s back it up a tick… History lesson, borrowed from the Morland brewery website:

“Old Speckled Hen” was first brewed to celebrate the 50th anniversary of the MG car factory in Abingdon, Oxfordshire. Named after an old MG car which was used as the factory run around, they would park the old MG Featherweight Fabric Saloon outside the paint shop where it would normally get spattered in paint and so it became known as the ‘Owld Speckl’d Un’. This turned into “Old Speckled Hen” when the beer was unveiled.

Well isn’t that quaint.

But to really understand this beer, along with other “English” styles, one must congruently place themselves within “English Aesthetics of Beer.”  Mark Jilg, brewmaster from Craftsman Brewing in Pasadena, gave a lovely diatribe about the misunderstood nature of sessionable, English-style ales.  “Think about English mechanics/aesthetics for a moment… then think about Tea. I mean, really, think about how overcomplicated a simple gesture of tea has become in their lifestyle.  Everything from serving temperature, food pairing, brewing technique, pouring technique, proper place setting, even the exact time of day has been over-scrutinized…”  His point? When this aesthetic is applied to brewing, we have before us an extremely subtle, subdued, refined beverage, that still bursts with complexity amongst serene settings.

The analogy holds true.  Keeping the idea of a perfectly constructed cup of tea in mind, let’s revisit the Old Speckled Hen.  The nose isn’t exploding out of the glass, yet a steady, meaningful inhale will reward you with delicate aromas of lavender, bergamot oil, and a touch of toffee.  The beer’s nitrogenated draught delivery (AKA the slow pour tap that usually pours Boddington’s or Guiness) creates a luscious, soothing mouthfeel, weighty enough to remove all of the day’s streses as you finally reach your moment of Zen after a long day at the office.  The palate is restrained, proper: malt character in the form of buttery shortbread sweetness, orange marmalade-like hop zestiness, all balanced by a floral touch of tea astringency. Lastly, let us not forget “sessionability”.  Frankly, I’d rather enjoy several pints of this low 5% ABV beer, rather than sacrificing my circumlocution and conversational prowess to the boozy affects of a 17% stout.

So, bollocks to you beer braggarts, this is one bloody good brew.  While I may not particularly enjoy a cup of Darjeeling or Earl Grey, I’ll certainly take a pint of the Ol’ Hen as my mid-afternoon respite from the hustle & bustle of modern living.

PS.  Caveat Emptor: Do not, I repeat to NOT attempt to purchase this beer in the clear glass bottle.  Unfortunately, their use of clear bottles pretty much guarantees light affected, oxidized beers. No, sirs and madams, to fully appreciate Owld Speckld ‘Un, enjoy a pint on nitro at your local pub, or, if looking for home consumption, go with the draught can with a widget (similar to Guiness or Boddington’s cans).

Nevertheless, thank you, you 4 or 5 people who check this place out once a month. Much appreciated.

She scoffs, then moseys away.

The Scientician and I immediately glance at each other for concurrence. A smirk is mirrored. Here are the results.

Old Tom Fix
2-4 Kumquats
1 pony of simple syrup
1 jigger of Ransom Old Tom gin

Muddle kumquats in a glass mixing pint. Add gin, syrup, then fill with cracked ice. Stir gently until glass frosts. Strain into a filled rocks glass. Garnish with fresh/candied kumquat. Imbibification begets satisfaction, refreshment, and merriment.

Kudos, Woodland Elf, for being you. As a bunch Liverpool mop-tops once sang, “You’re gonna carry that weight…”

-//-

Springbank 18yr., Single Campbeltown Malt, Distillery Release.

Another phenomenal offering from the geniuses in Campbeltown.  The Nose is a subtle blend of nectar, dry firewood, unleavened bread, chocolate, and dried lemon peel.  The Palate is an abyss, with vanillin, shortbread, orange jelly, bark, leather, and hints of plum from barrel influence.  The finish does possess a nice bit of barrel astringency, leaving slight notes of brine and Tellicherry.  A luxurious expression of this mainstay of the Campbeltown region – balanced, restrained, and utterly drinkable.

-//-

Inchmurrin 12yr., Single Highland Malt, Distillery Release.

One of the expressions distilled at Loch Lomond, we have here zesty, fruity pre-dinner dram the whole family can enjoy!  Initial whiffing begets aromas of apricot pastry, new car leather, and crumbled toffee.  The palate starts with a full, weighty mouthfeel, then opens to cut bluegrass, slight peat presence, and oats with brown sugar.  Finish dries up quickly and clean, with an abrupt spicy snap.  Aye, if you were to serve a finger with a splash of branch water, ‘twould make a fine, fine apertif.

-//-

Glendronach “Revival” 15yr., Single Speyside Malt, Distillery Release.

Want a great representation of Speyside distilling techniques? Look no further than the 15 year release.  One sniff o’ the spirit, and you’ll be punched in the face with the Archetypal Sherry Barrel Characteristic: dried fruits. Sure there’s a bit of walnut liqueur, maybe a touch of soy sauce and smoke, but this baby was definitely the progeny of Spanish Oloroso Sherry Maturation.  Palate is huge: coffee, prunes, dates, plum, cocoa, star anise, Cointreau, and horse stable.  Finish is even, like, huger…this sucker lingers.  If you’re ever contemplating Glenmorangie, Macallan, or Balvenie, give this a shot.  Same price point (ish), and not a hair disappointing.

-//-

Laphroiag 8yr, Single Islay Malt, Distilled 2001, Signatory Unchill-Filtered Series.

An excellent independently bottled, younger version of my favorite malt.  It pours with beautiful, green-tinged clarity.  While the dram is young, it is neither boorish nor unruly.  The nose is unmistakably Laphroiag, with its combination of sweet & smoke – toffee mixed with iodine, with a hint of seaweed.  Peat smoke drops like a bomb of vulcanized rubber on the palate.  Out of the aftermath emerges molasses, a drop of salt water, and Cinnamon Toast Crunch.

Absoludicris.  (And affordable!)

-//-

Caol Ila, Distilled in 1998, Madeira Wood Finish, Gordon MacPhail Private Collection.

Less of a smoke bomb than our previous entry, this offering of Caol Ila utilizes the Madeira wood as a mellowing agent, imparting subtle fruit character while balancing smoke dominance.  Aromatically speaking, hazelnut, rose water, soft perfume, and animal crackers all support definite peat smokiness.  On the palate, the peat manifests itself as slightly medicinal, layered with Chinese five-spice, cayenne, herbs de Provence, and dried cherries.  Again, Caol Ila impresses me with its potential in the hands of the right independent bottler, and this is no exception.  A hair on the extravagant side, price-wise, but well worth every penny, it makes for the perfect substitute for Lagavulin fans.

From Portland, Oregon comes an amazing new dram.  Starting in 1997, Tad Seestedt and The Ransom Project quickly established a name on the West Coast with small-production, biodynamically-grown Pinot Noir and Grappa releases.  In the last three years, they have expanded their distilling lineup, now including some phenomenally complex interpretations of vintage gin recipes.  At its wheelhouse stands Ransom Old Tom Gin.  Working closely with Dave Wondrich, a specialist in the realm of Pre-Prohibition Era spirits, he has created a stunning reinterpretation of the classic “Old Tom”-style of gin.

Quick Gin History!

Towards the end of the 19^th Century, the “modern” bar keep and bon vivants had their choice of three styles of gin: the traditional Genever, with its malty sweetness and fuller body; the newly emerging London Dry, skeletal in body, with sharper citrus twang; and Old Tom, a “missing link”, as it were, between the two styles, with a balance of sweet/dry.

In this author’s humble opinion, Tad has knocked it out of the park, expertly blending 19^th & 21^st Century distilling techniques.  The mash is a mix of corn and malted barley  based, distilled in pot stills to maintain the character and body.  Juniper berries, orange & lemon peel, coriander seeds, cardamom pods, and angelica root are then brought into the picture, creating depth.  Finally, a quick resting period aging in estate Pinot Noir barrels imparts a beautiful color, whilst mellowing and melding the edges of the spirit.

Ok ok. Enough exposition. How the heck does it taste?

Amazing.

The nose is rich, with oily grain and floral notes, encircled by the dark aromas of Christmas spice and lighter tones of tangerine peel.  The spirit has a luscious, viscous mouthfeel – another positive effect of barrel aging.  Jasmine, tamarind, salted butter, and green tea all tenderly grip the palate, while a restrained yet assertive spice character adds structure.  The finish is dynamic, mouthwatering, spicy and smooth all at once.  Damn if it doesn’t make for a great sipper, or a mayhaps an Old Tom Collins/Fix/Fizz/etc.

Post-Modernism in a glass.   Gorgeous.

-//-

Old Rasputin XII.

I had a chance to revisit this bourbon barrel-aged beast at Naja’s for Army of Darkness: Rare Stout Night.  (Speaking of Naja’s, I suggest that you true believers out there should take one night between April 21-24 for their 2^nd Annual Hop Festival.)

When I first tried this infamous stout, I wasn’t bowled over: too hot, too sweet, wood character all flabby.  However, trying the stout now almost over 6 months from initial kegging/bottling, the beast has been tamed, and complexity abounds.

The nose has a gummy, fake chocolate aroma, like an In ‘n’ Out shake.  After letting the beer come to appropriate serving temperature (55ºF), the bourbon and chocolate really shine, with hints of bourbon soaked oak character.  The palate is damn good, and just a bit of time has really allowed the bourbon influence to ramp up the kick-ass-ness of this stout.  Almost reminded me of “Dirt”, chocolate pudding with gummy worms.  Perhaps Oreo Cheesecake from The Cheesecake Factory.  Buttery finish – its as if See’s Candy made some sort of Chocolate covered fresh churned butter.  Then you finished it with a shot of Bulleit.

DAMN good sh…

-//-

Deschutes Abyss, ’08 Vintage.

Another aged stout I had the chance to revisit at Naja’s.  The match-up between Old Raspy XII vs. Abyss had us beer geeks in utter cacophony over the debate of which stout reigned supreme.  In the end? Well…

The Abyss displayed better restraint of sweet character.  In this “author’s” personal “opinion”, the beer had a better balance of roasted, wood & coffee astringency, while maintaining a fervent sweet chocolately side to balance.  While the Ol’ Raspy has a sweet nose, they are all dark malt flavors: chocolate, coffee, burnt wood.  Meanwhile, our friend, the aged Abyss displayed some whispers of red fruit about to turn.  The wood on the nose seemed like sherry barrel, rather than bourbon barrel.  Furthermore, the palate had a frothier, lighter mouthfeel, not quite as oily and cloying sweet as Old Raspy.  The palate aligns differently as well: Rasputin is linear, a pavement roller down the gullet with its ebony flavors, leaving black asphalt of sweetness across the tongue.  The Abyss however uses strata – wood as a base, a layer of dusty cocoa tones, medium tannic grip towards the finish, with a hint of chocolate and toasted coffee sweetness at the top.

Better? I have no idea. But the two beers side by side? It was like the beer equivalent of Tango & Cash.

-//-

Avery Black Tot.

Now THIS was something to behold.  I had a chance encounter with this limited released stout upon my first visit to Hollingshead’s Deli.  Do yourself a favor: take a Tuesday off, go to Disneyland, see Captain EO two or three times (or waste your time with those other “rides”), then grab a celebratory sandwich and brew down the street at Hollingshead’s.

This was a VERY limited release from Colorado’s Avery brewing, comprising of a rum barrel-aged imperial stout.  Why aren’t we seeing more rum barrel aging!?!? Dear god, the resultant beer was the bee’s knees.  For being bottled only 3 months ago, it drinks smoother than any 5+ year aged Goose Island Bourbon County Stout. In fact, it drank a hell of a lot smoother than Guiness Extra Stout. Let’s just say it was damn near chuggable despite being 10% ABV.
The nose is extremely inviting, like a hot mug of Mexican Hot chocolate.  It has a silky, body, but not oily.  It’s a scrumptious beer: melted caramel, cane rum, coffee spiked with Tia Maria, Godiva, over and over again as it rolls down the throat.  Definitely big enough to stand up to those established names mentioned above. A pity they only brewed it once (and you’ll never have one! MUAHAHAHAHA…)

[End of line.]

Nose: Cherry hard candy, cotton candy, coconut-scented sunscreen.

Palate: Confectioner’s strawberry flavoring, Robitussin Brand cough syrup, red Starbursts, fake Christmas spices.  There’s a little heat, not spicy but rather more medicinal.

Overall: If you can find it, have a glass…its like Christmas in… what month is it… March? Festive, fruity, and fun for all ages! And here I thought Karl Strauss’s only positive side was their beer truck at Disneyland’s California Adventure.

Enter: death by deep fry.
Enter: kushiage, Japanese deep fried skewers.
Enter: Horon.

Thanks to my fellow cohort-in-culinary-crime and her silly cut-out from the Daily Breeze, I have effectively shaved 2 days off my life.  Ah, well.  I was probably working those days anyhow.

Starter: Truffled Potatoes w/ Cheese

Starter: Cha Shu

Kushiage Madness:

Bacon Wrap Asparagus.  Bacon Wrap Green Bean.  Bacon Wrap Enoki Mushrooms.  Bacon Wrap Cherry Tomatoes.  Egg plant w/ Miso.  Pork stuffed Shishito Peppers.  Mochi w/ Cheese.  Mochi w/ Nori Wrap.  “Garlic Garlic”.  Chicken Meatballs.  Pork Belly w/ Welsh Onion.  Jidori Chicken w/ Plum Sauce.  Jidori Chicken w/ Cheese.  Quail Eggs.  Kurobuta Sausage.

All. Deep. Fried.

[I have very little recollection of what is represented photographically. Frankly, my circulatory system is saying, "I don't remember it, but I'll never forget it."]

Round 1

Round 2

Round 3

Round 4

[There was a Round 5, but I blacked out.]

Winners? Shishito peppers, Kurobuta sausage, and nori wrapped mochi.
Losers? My arteries.

[Horon. 2143 West 182nd Street. Torrance, CA‎. ]