Cooking Mama Kills Animals (PETA) - [Crazies]

While I'm often sympathetic towards People for the Ethical Treatment of Animals, every so often they come up with something so asinine that it reaches a glorious level of unintended comedy. Their gruesomely graphic sendup to Nintendo's popular Cooking Mama is freakin' hilarious. If nothing else, the thought that cartoon violence, however gory, would have a dent on a generational zeitgeist already desensitized by far more realistic depictions in movies, television, and video games demonstrates a charming naiveté. Either that, or those sneaky vegans just wanted to draw traffic to their website. Crafty crafty herbivores...



Still, with such tempting attractions as their I'd Rather be Naked than Wear Fur ad campaign (example above) and their luscious Lettuce Ladies, I hardly think they're hurting for publicity...

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Green House - Gardena, CA

(Pictures for this review taken with my Canon PowerShot SD800is.)

My friend Kimchee is a really interesting guy. A Korean orphan, he was adopted at a very young age by a Caucasian family in the mid-West and had a traditional American upbringing complete with sock hops, football, and mom's apple pie. By every measure except the most superficial, he's a good ol' corn fed farm boy.


(Kimchee in front of Green House.)

However, he never stopped being curious about his roots. Like many other acculturated Asian-Americans, Kimchee began seeking connections with his ethnic heritage. His Korean identity has been painstakingly earned, the result of a lifelong exploration of the food, language, and customs of his ancestral homeland. Each experience reveals a little more about a place he's never known and a people he continues to discover.


(Green House's absolutely amazing kimchi.)

Kimchee's enthusiasm for all things Korean, and his former life as a restaurant chef, makes him the perfect guide for my Korean food adventures. Any question I can think of, he's already asked and has an answer to. His finely-tuned tongue has never led me astray. Where he goes, my gluttonous self is only too happy to follow.



One of his latest finds specializes in home-style Korean dishes seldom found in any of the more popular tabletop grill establishments. A mom & pop eatery of the finest kind, Green House occupies a claustrophobic storefront in the middle of Gardena's surprising treasure trove of tasty ethnic restaurants. The space is tiny, barely large enough to seat a dozen people, with just enough room for Mom to work the front and Pop to cook up a storm in the back.


(Pickled radish.)

There's a comforting feel to the little diner, with its mirrored walls and pokey furniture. The menu is simple, a few rice and noodle dishes printed on laminated paper and taped up near the register. However, each item is a surefire hit. I'm constantly amazed at the quality of the food they serve, and at their low prices.



To get your taste buds going, start off with a steaming order of Green House's Ttuk Pok Ki. The stew of rice cakes, fish cake, and vegetables in a fiery sauce made with gochujang (sweet and spicy fermented bean paste) is a favorite at Korean festivals.



Follow it up with Kim Bap, a "sushi" roll of sautéed greens, pickled vegetables, sweet omelet, and fish cake. Soothing and crunchy, it reminds me of the Futomaki my grandmother made me when I was a child.



The rice dishes at Green House are awesome. A favorite amongst the regulars is the Kim Chi Fried Rice topped with a fried egg "over easy". Cooking brings out the gentle sweetness of the pickled cabbage. Once punctured, the gooey yolk coats the savory rice kernels like a rich, golden sauce. Many of the Korean diners split it as a side dish.



The Squid Fried Rice is another popular dish, although I think the English name on the menu is a mis-translation. In this case, the rice is a fluffy, sticky mix of white rice and red beans paired with a stir-fry of squid and vegetables in gochujang.



For the more terrestrially inclined, the Spicy Pork Rice is essentially the same dish. The thinly sliced pork is caramelized to a crispy, fiery crunch, yet remains deliciously tender under its candied shell.



Noodle lovers shouldn't feel neglected. Dishes like the classic Jjol Myun are *the* reason to visit Green House. The spaghetti-like noodles, tossed in a pungent blend of hot mustard, vinegar, and gochujang, are served with shredded leafy greens and a hard boiled egg, a combination that somehow works. The mix of nose-searing pasta and crunchy veggies is both refreshing and shockingly addictive.



For something warmer and more gentle, the Anchovy Kal Guk Soo is perfect winter fare. Handmade wheat noodles swim in a thick starch soup seasoned with dried anchovies. Unlike the salty monstrosities found at the local pizzeria, the "anchovies" used for seafood stocks in Asian cooking are much more delicate, with a mellow flavor and a rich aroma. There are no actual fish in this dish. Instead, their essence permeates the savory broth. Thinly sliced gourds add a soothing sweetness and contrasting texture to the chewy noodles.



Green House also serves udon and "ra-men". While the ramen seems to be the instant kind from packages, the eatery kicks it up with some nice add-ons. Their Seafood Ra-men is practically brimming over with sea critters and fish cake, and has an excellent flavor.



The Ttuk Ra-men is great for people who can't make up their minds. It's a tasty way to get both noodles and rice cake in one bowl. Given the portions, Green House's ramen is well worth the price.


Green House - Simple, homey Korean fare at unbeatable prices. Kimchee sure knows how to pick 'em.


Bill:

Kim Bap - 5.54
Ttuk Pok Ki - 6.47
Kim Chi Fried Rice - 6.47
Squid Fried Rice - 6.99
Spicy Pork Rice - 6.99
Jjol Myun - 6.99
Anchovy Kal Guk Soo - 6.47
Seafood Ra-men - 6.99
Ttuk Ra-men - 5.54


Flavor: A+
Ambience: B
Service: A
ROI: A+

Overall: A


Green House
1412 W. Redondo Beach Blvd.
Gardena, CA 90247
1-310-715-2349

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Brodard Nem Nuong Restaurant - Garden Grove, CA

(Pictures for this review taken with my Canon PowerShot SD100 and Canon PowerShot SD800is.

For more about Brodard, check out these reviews by Elmomonster and Wandering Chopsticks.)



One of Little Saigon's worst kept secrets is Brodard Nem Nuong Restaurant. It's also one of the best hidden. A bustling oasis for local Vietnamese food lovers, the restaurant is incredibly difficult for first-time visitors to find. Even Google Maps will lead you astray.



However, those who persevere in their search will find Brodard's signature dish, Nem Nuong Cuon (Pork Spring Rolls), well-worth the effort. A specialty of the house, these chewy tubes of grilled pork paste and herbs are *the* reason people flock to the restaurant.



The key to Brodard's Nem Nuong Cuon is the perfectly balanced ratio of each of the ingredients. Although the finely-minced pork paste sausage is undoubtedly the star, the additional ingredients are present in just the right proportions to complement and enhance. The result is an exquisite spring roll that can't be matched.



Surprisingly, Brodard's Bi Chay Cuon (Vegan Pork Skin Rolls) may be even better than their grilled pork counterparts. With nutty sweetness and an addictive crunch, they've managed to hold their own on the almost exclusively carnivorous menu.



Fried tofu shreds and lurid orange bean noodles are used to replace the traditional pork skin. A curled sheet of deep-fried tofu skin provides great sound effects while a healthy scattering of crushed peanuts and sugar add little explosions of flavor throughout.



To keep up with the demand, the restaurant employs an army of aunties whose deft fingers skillfully assemble each roll at an alarming pace. Their hands flit to and fro amidst their mise en place like those of skilled pianists. There's little wasted movement as they perform their culinary magic.



For those who need more than a few plates of rolls to satisfy them, Brodard offers a truly ambitious selection of entrees. While none of their dishes are as masterfully made as their rolls, most of them are quite good. The Mi Quang, a spicy soup of egg noodles, shrimp, fish cake, and deep-fried pork ribs, deserves an honorable mention. The broth gets its traffic cone color from turmeric, but is milder than it appears.



The Mi Kho Dac Biet (Special Dry Noodles) is another respectable dish. Egg noodles, BBQ pork, shrimp, quail eggs, chicken, and stewed pork offal are served at room temperature on top of a pool of savory garlic sauce. The ingredients are tossed together by the diner with a choice of fresh herbs before eating. A bowl of scalding hot broth is served on the side to be sipped between bites of noodles and meat.



My favorite entree is Brodard's Bun Cha Ha Noi, a bowl of grilled pork patties and pork belly swimming in a thick fish sauce flavored with lime, garlic, and chilies.



The flavor-packed meat is eaten with generous helpings of rice noodles, fresh herbs, and pickles.



The way that I was taught to eat Bun Cha Ha Noi, a delicious technique my Vietnamese friend admitted is considered a bit uncouth, is to line the bottom of a serving bowl a little bit of rice noodle. Tear some herb leaves and lettuce into small pieces and cover the noodles. Add some of the pork and a few papaya pickles, top with a generous spoonful of the garlic chili lime sauce, stir, and slurp. It's a noisy and a little messy, but damn good. Repeat as necessary.




Brodard Nem Nuong Restaurant - Their rolls make the search completely worthwhile. Start with a big plate of their Nem Nuong Cuon and work your way down the menu from there. A lot of people never make it past the rolls.


Bill:

Nem Nuong Cuon (3) - 4.50
Bi Chay Cuon (3) - 6.00
Mi Quang - 6.50
Mi Kho Dac Biet - 6.25
Bun Cha Ha Noi - 6.95


Flavor: A
Ambience: A
Service: B
ROI: A

Overall: A-


Brodard Nem Nuong Restaurant
9892 Westminster Avenue
Garden Grove, CA 92844
1-714-530-1744
Restaurant website


Read other Brodard reviews by some of my food blogging friends:

1. Brodard - Garden Grove by Elmomonster


2. Brodard Restaurant - Garden Grove (Little Saigon) by Wandering Chopsticks

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