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Considering moving to California or Florida from New York.

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Ns1 said:
I found Bronx pizza in SD to be superior to the NY slices I got in NY.

Also shitloads of great delis and pizza in LA. Shitloads of meat and generic bread does not make a deli great.

No/little fujian(sp?) cuisine, no lamb/rice
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NY deli is about the bread and I've tried a million little delis and none of them come close to a submarine sandwich you can get at any little deli in New York... even upstate, especially one that bakes their own bread.
 
JulesMaximus said:
NY deli is about the bread and I've tried a million little delis and none of them come close to a submarine sandwich you can get at any little deli in New York... even upstate, especially one that bakes their own bread.
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ah yes, the hoagie style sandwich there is no substitute (i've settled for jersey mikes). but the shit rye bread they have in NY delis is an abomination.
 
Drako said:
I thought it was an east coast thing. :hmm:

I never had tri tip until I lived in Virginia back the the 90's, and I'd been in California since '81.
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Never really saw it along the east coast, or in and around Chicago, the first 30 years of my life. Only in California, ...but it's also a commonly understood thing? There was one specialty grocery near my place in Chicago, that would occasionally sell a trip tip. The label would always say "California's best-kept secret!"

My thought is that with the penetration of Trader Joe's all the way east, now, it will start to become more common everywhere.

I think this was on Alton Brown's show, or maybe ATK, that Tri Tip was always a very cheap cut of meat, because it was so regional and niche. It became popular here because it was preferred for quick fry type meat--basically tacos and fajitas. So its tender qualities and cheapness made it very popular for the large immigrant population in this region.

It's now quite expensive, and I think that has only been the last 6 or 7 years that it started approaching "premium" status?


http://en.wikipedia.org/wiki/Tri-tip

In the United States, this cut was typically used for ground beef or sliced into steaks until the early 1950s, when Otto Schaefer Sr. first introduced it to market in Oakland, California.[2] It became a local specialty in Santa Maria, California shortly thereafter when Bob Shutz marketed it in the late 1950s,[3] rubbed with salt, pepper, fresh garlic, and other seasonings, grilled directly over red oak wood to medium-rare doneness. Other nontraditional preparations include being roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[4]
Often labeled "Santa Maria steak", the roast is most popular in the Central Coast of California and Central Valley regions of California[1] as well as throughout the entire state, and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue.
In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[5]
Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points.[citation needed]
Tri-tip is closely related to the culotte steak, which is cut from the top sirloin.
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.[1]
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JulesMaximus said:
I haven't tried Jersey Mikes yet. I went into one a couple weeks ago with my son at lunch time on a Saturday and after standing there for 5 minutes and not a single person moved anywhere, line exactly the same, no sandwiches were made, no customer orders were taken, despite 5 employees standing around behind the counter, I turned around and walked back out.
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it's really good. don't know the exact location we went to but it was nothing like that. you were in and out. had a buncha hot chicks working behind the counter. pretty sure my friends city is like carmel rancho or something like that, and it was right around his house.

also, the del mar pizzeria was spectacular.

i loved both the pizza and subs i had while out in sd.
 
JulesMaximus said:
I haven't tried Jersey Mikes yet. I went into one a couple weeks ago with my son at lunch time on a Saturday and after standing there for 5 minutes and not a single person moved anywhere, line exactly the same, no sandwiches were made, no customer orders were taken, despite 5 employees standing around behind the counter, I turned around and walked back out.
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JM's are franchised, so find a better franchise =P My local JM is really small so takes forever, the one on the other side of town is massive and you're in and out quick.
 
Ns1 said:
tri tip IMO is a big central coast thing. not big at all in SoCal.
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so sayeth wiki

Drako said:
It's not big in NorCal either, unless you like chewing on shoe leather. 😀
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that's some shitty tri tip you've been eating....

It never was my favorite, but I've found some ways that I enjoy preparing it now, and it always comes out tender and delicious.

I guess traditional way is to cook/smoke over oak. Currently, I've been tossing the entire lung of meat into the souse vide for ~2 hours @ 140, then finish with the quick sear. That gets the job done.
 
I left NY, but that was upstate, about 15 years ago. Went back about 8 years ago, then left again within a year. Best thing I ever did. The second time around it took me about 6 months to wonder why the hell I ever went back.
 
Drako said:
That's an Oxymoron.

If I'm going to eat beef, I'm not going to eat tri-tip.
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all cuts have their place. not all cuts can and should be prepared the same as the next. Just need to learn to work with it.


I guess you've never tried the Fred Steak?


so delicious
dinner_with_friends_1.jpg


http://www.yelp.com/biz/schaubs-meat-fish-and-poultry-palo-alto
 
JulesMaximus said:
:thumbsup: True. And as far as food goes here are a few things you'll love and hate about California.

Things you'll love about California: Great Mexican food, lots of great restaurants with flavors from all over the world.

Things you'll hate about California: Deli/Pizza
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Regents Pizza in La Jolla. And the real failure is BBQ in San Diego.
 
zinfamous said:
ftfy
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I won't speak to the quality of BBQ across the state, since there's plenty of places I've not spent much time. Could be quite decent BBQ in the Imperial Valley for all I know. But SD is definitely full of fail BBQ, and Phil's BBQ is listed a synonym for overrated in the latest Merriam Websters.
 
Belegost said:
I won't speak to the quality of BBQ across the state, since there's plenty of places I've not spent much time. Could be quite decent BBQ in the Imperial Valley for all I know. But SD is definitely full of fail BBQ, and Phil's BBQ is listed a synonym for overrated in the latest Merriam Websters.
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Phil's BBQ = Phil's FauxBQ
 
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