I believe so. 
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And here is a lovely dish to start things off.
A recipe from Rosemary and Porkbelly (I kid you not).
http://rosemaryandporkbelly.co.uk/recipes/savoury/curried-egg-pie/
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Now that we have that settled, where can i get some fucking chochin yakitori–the unformed egg yolk still attached to the ovary.
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I had lunch, wth a side of CURRY.
And I would just like to say, Misasa’s #33 (the “Stamina”) may look like a simple vegetable stir fry, but somehow, they get that magical, elusive wok hei that most Chinese restaurants don’t.
Misasa, Mitsuwa Food Court
Venice Blvd./Centinela, Mar Vista
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[quote=“paranoidgarliclover, post:1, topic:4717”]
have @nosh be the tie breaker in the future!
[/quote]Good idea.
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I was looking forward to returning to Taj Tandoori since I enjoyed my previous meal there so much. I ordered the palak paneer with garlic naan again, and I told the owner how I really appreciated his restraint with the cream. Once again, he was very warm and welcoming.
However, when I opened up my meal at home, I noticed that the color of my palak paneer was several shades lighter. My fears were confirmed, as the curry was too mild, excessively creamy, and the texture was quite smooth. All that glorious funk was gone - the swampy green, murky color, the fragrant aromatics, and the prominent ginger kick was replaced by a pleasantly bland, yet rather meek curry. I can only imagine this is due to several complaints on Taj Tandoori’s Yelp page regarding the spiciness of their food, as reported by @Bigmouth previously:
I’m not giving up hope yet. Next time I go there, I’ll see if I can convince the owner to make the spicier/less creamy version of the dish. Let’s see how it goes, but I’m pretty sad about this turn of events. 
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bring out your phone and use pictures. “I want it like this, not this”.
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The uni selections at Nijiya and Mitsuwa over the past weekend have been absolutely shite.
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Oh yes, I will definitely do this, @Ns1. Thanks for the suggestion. I would be really sad if I couldn’t have their superior version of palak paneer - at least to my palate. To quote George Clinton:
We want the funk
Give up the funk
We need the funk
We gotta have that funk
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[quote=“MaladyNelson, post:24, topic:4717, full:true”]
To quote George Clinton:
We want the funk
Give up the funk
We need the funk
We gotta have that funk
[/quote]I 
this girl.
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Yum yum yummm!
See, that’s what makes me avoid Uni in most restaurants. I don’t know enough about the good or the bad. I mean, I know S.B. is supposed to be superior - thanks to you guys and Top Chef 
. But what criteria do you use to judge good or bad: smell, texture, color, taste?
Don’t discount the San Diego stuff. Absolutely the best uni I’ve ever had has been at Taka, a touristy but still quite good place in the Gaslamp district.
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Ahh… I have noticed more reports on S.D. Uni lately. Thanks.
I go directly to the wholesalers…
