Boiling Point: Gettin' Hot and Stinky

A not-so-well-timed post as summer is just settling in the air, but trust me that it was cold and rainy when I went to Boiling Point, and that it is oh-so-good during times like that.

And that there will be a line during those times.

I've done communal hot pots such as Mon Land, but Boiling Point was my first individual hot pot experience. Boiling Point serves Taiwanese hot pot and each hot pot is $9.99 for dinner or $8.99 including a drink for lunch - not bad at all since you get quite full by the end! You can choose between beef, lamb, seafood, etc, but what they are most famous for is their House Special Hot Pot.

What's in the House Special, you ask? Why, stinky tofu of course!
And pork, intestines, meat balls, quail eggs, enoki mushroom, cabbage, fish cake, hot dogs. You can choose between vermicelli or rice but I always go for the vermicelli. I ask for my broth to be 'mild' which is still a bit spicy but totally do-able for me.

The broth is spicy enough and you get the flavors from all the meats and vegetables soaking in it, but the flavor is not quite complete yet. No, not without Boiling Point's dipping sauces!

For me personally, nothing goes from the pot to my mouth before passing through this garlic soy sauce:
Others prefer the spicy bean sauce, or mix the two of them together. Since I can't handle spicy that well, I didn't go for the bean sauce.

Now. The stinky tofu. In my opinion, this one isn't all that stinky, really, but it does linger. Triangles of stinky tofu sit at the bottom, "seasoning" the broth. I'm not that crazy about eating the stinky tofu blocks themselves, actually, I found them rather bland (although yes, definitely still has the aroma, even if it isn't that strong). Why I like getting the House Special w the stinky tofu is actually the aroma it adds to the broth. The 'odor' is pretty mild but it stays, and probably not for everyone.

The fire for the individual pot is likely to stay on throughout the meal (you can ask them to turn it off) and is bound to keep you warm all night.

Can't wait until it gets cold again.

Boiling Point

153 W Garvey Ave

Monterey Park, CA
(626) 288-9876

Ado: The Ultimate Neighborhood Italian

While looking for a place to eat in Venice, I remember reading about Ado, a small new Italian eatery on Main St, the brain child of Paolo Cesaro (formerly of Via Veneto) and chef Antonio Mure (formerly of Locanda Veneta).

As I walked up to the two-story yellow building, my first thought was "How cute!!"

The first floor held the kitchen and one table (seats two). Everyone else is ushered upstairs to a dimly lit, cozy dining room.

The menu had a small but satisfying selection of antipasti, paste, and secondi. The homemade pastas caught my eye in particular.

We started out with Insalatina Tiepida di Carciofi, Granchio e Vin Cotto (Warm Baby Artichokes Hearth with Dungeness Crab Meat, Mache salad and Grape Must Reduction - $14)

A great light and clean start. The baby artichokes are sliced and mixed in with the dungeness crab meat - a great texture and flavor combination. Lightly doused with olive oil and vinaigrette, a great dish.

Tagliolini Rossi con Ragu di Quaglia in Fonduta di Taleggio (Home-made Red Beets Tagliolini pasta in a Marsala Quail Ragu served on a bed of Taleggio cheese fondue -$15)
Even the smell of it already made me so happy. Ahhh, cheese. Al dente beet pasta, savory quail ragu, and rich cheese fondue all mixed together. If this doesn't "hit the spot" I don't know what will. For me this is a must-get and a must-get-again dish.

Pappardelle al Coniglio, Porcini e Prugne (Home-made Pappardelle served with Rabbit Ragu, Porcini Mushrooms and Dried Prunes -$17)
A much more subtle dish than the previous, but again very well done. The pappardelle was again perfectly al dente, the flavor of the ragu was subtle but pervasive, and the sweetness of the dried prunes was quite a nice touch. My companion likes this dish better than the previous (if you're not a cheese-person, you will too)

Agnello domestico Ripieno al Pesto (Grilled Colorado Lamb Chop stuffed with Pesto and served with a Red Wine and Mustard Sauce - $32)
The lamb was very flavorful as it was stuffed with pesto. The meat was quite moist and tender, although the lamb did have quite a bit of fat.

There was no written dessert menu, but one of the two knowledgeable waiters will spill out what's in store for you. After much debate and tiramisu being out that night, I went with the recommended Pasteria (ricotta cheese cake) This was denser and richer than I had expected, perhaps a bit too rich with nothing to cut it. My companion said it was too rich -- my fault since I veto'ed the 3 chocolate mousse (white, milk, dark) for this one. Fine, we can get the mousse next time!

Semifreddo torrone (ice cream cake with hazelnut)
Also not what I had in mind for "ice cream cake" :P Think of it as a thick ice cream with chocolate chips and hazelnut bits. I liked this one better though, rich and sweet but not too thick.

Oh, those lucky Venice dwellers. If Ado was in my neighborhood, I'll definitely be there quite a bit. We had a great first impression (cute building, cozy space, great service, great food), so even though it isn't in my neighborhood, I'll still keep coming back.

Ado
796 Main Street
Los Angeles, CA 90291
(310) 399-9010
www.adovenice.com

St Louis: Lunch Cue at Pappy's Smokehouse

When I found out I was going to St Louis for a conference, the only thing that came to mind was B.B.Q. At first I thought I'd do a BBQ marathon, but by chance I was having dinner with Chowhounder noshtp, who just happened to have grown up in St Louis. There's only one place for barbecue, he tells me, and that is Pappy's Smokehouse. So to Pappy's Smokehouse I go for my first STL lunch.

The wide streets of St Louis during the day were pretty empty and street parking aplenty. Until you get near Pappy's that is. Located next to two small universities, Pappy's back parking lot was completely full.Pappy's opens at 11 and stays open until 8 PM or when they run out. And they do run out. During lunch there is always a line.

On my first visit I got the rib combo - half rack of ribs, brisket, and 2 sides: cole slaw and fried corn.

The deep fried corn was ... interesting.
I usually love corn, especially corn on the cob. But since this one was deep fried, it ended up really sticking to your teeth and quite a hassle to eat. Plus it isn't as sweet/juicy as roasted corn ..

Three sauces are provided at each table: Sweet Baby Jane, Pappy's Original, and Holly's Hot.
It was hard to decide which sauce I liked best, depending on the mood perhaps, if you'd like something sweeter. I liked the Sweet Baby Jane with my brisket (brisket was ok - not much to say there) but decided on Pappy's Original for my ribs.

St. Louis style ribs are trimmed by removing the brisket bone and skirt meat. The ribs at Pappy's are dry-rubbed and then slow-smoked.
Because of the way it is trimmed, the St Louis ribs are thin and you're munching on the meat right by the bone (the best part!).

Pappy's ribs aren't the tender, fall-off the bone type. Having been slow-smoked, these ribs are tender but more like a tender jerky with a nice smoked flavor.
Flavorful dry rub, and don't forget the bbq sauce! A very satisfying lunch, indeed.

I came back for lunch again the next day and got the other things I didn't get a chance to the day before, like the Frito Pie!
It's not really a "pie" per se. Beans, pulled pork, cheese, sour cream, and fritos. Hearty and impossible to finish even with two people, this also gives a taste of how good their pulled pork was.

But I got my own order of pulled pork coming up.

Pappy's lunch special is quite a deal. $5.99 gets you a pulled sandwich, a side, and a drink. Naturally I went for the pulled pork sandwich!
The pulled pork is decidedly one of Pappy's best offerings, and a darn good one at that. Perhaps the best pulled pork in recent memory. It was so tender and moist/juicy! Sauce it to taste yourself with one of the three bbq sauces on the table and build your sandwich with the soft burger buns. This was a lunch I still remember to this day.

Man, that was some good pulled pork.


Pappy's Smokehouse
3106 Olive St
St Louis, MO 63103
(314) 535-4340