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What restaurant dish if you have to eat it for 30 days straight...GO

Alright, I feel like I've got a good one here. If you have to choose one dish from one LA restaurant to eat for 30 consecutive days, what would it be? First instinct is to choose your single favorite dish, but its deeper than that, it has to be something you wouldn't tire of for that duration either.

Let's hear it.

My nominations:

1) Fish ceviche tostada at La Playita (I've already done it 3 days in a row once)
2) Malibu Seafood fried fish & chips
3) Arby's roast beef sandwich (embarrassing, I know)
4) Decent Bun Cha (China Beach)?

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  1. Nam sod with crispy rice from Thai Nakorn
    I can't stop eating it .. yum

    8 Replies
    1. re: ErikaK

      Mmm...that sounds good, I'll have that. What is it?

      1. re: ElJeffe

        it's awesome: ground pork, onion, ginger, ground peanuts, lime juice, with cilantro & lettuce leaves and crispy rice. kind of spicy/sour/savory.
        I can eat an order by myself .. might have to balance with mee krob & either crispy catfish mango salad or papaya salad.
        Man, now I want Thai food.

        1. re: ErikaK

          I got to drive by the new location yesterday on a trip to the OC, lamenting living now far away from my old haunts. Lucky to all you who get to go to Thai Nakorn regularly, enjoy.

          Does anyone know, is there anywhere that makes good nam sod near Pasadena? I used to get it at Chandra once in a while, but the last 2 times, the ginger was completely cooked and very underportioned, and the pork hadn't been drained, it was really greasy, and there were hardly any peanuts or lime, and the taste was off, sorry to go on and on. I prefer cabbage, really fresh and crispy to go with. The last time I had it, I cannot remember where, sorry, there were no greens at all, not even green onions, and it was really bland.

          I really miss a really spicy gingery nam sod. (Some places put both ground and peanuts both, yummm.)

          1. re: MaryT

            Besides Thai Nakorn, I had good nam sod at the Wat Thai temple in North Hollywood; they do that food festival on the temple grounds every weekend. Unfortunately, I heard that the festival no longer takes place anymore.

            Regarding eating one dish for 30 days straight - yuck! I'm not sure I could do that. When I first started college, I discovered the In N Out across the street. I fell in love with the double-double. I ate one for dinner for 5 days straight, and that's about the most I've ever eaten the same food in a row. I had to lay off for like 3 months before I could go back.

            So I figure if that's the best I could with a double-double, probably ain't no other dish that would come close to that kind of longevity.

          2. re: ErikaK

            Sounds like Lao/NE Thai laab with peanuts added and fish sauce subtracted.

            1. re: Sam Fujisaka

              Actually, Nam (Sod) Khao Tod. Similar region in origin, but an unrelated dish, as the meat is soured in a different fashion than just the lime itself, the crispy rice is different from the toasted rice, etc.

              A lot of NE Thai dishes will sound very similar upon a casual reading of some of their ingredients, but actually taste fairly different.

              1. re: Quincetessence

                Nam Sod - is sour because it is raw fermented ground pork.
                "Nam" - means fermented meat, usually pork, in Thai
                "Sod" - means raw in Thai.

                1. re: siamro364228

                  In Lao language (and Thai), "Nam" refers to fermented meat (i.e. pork) and "Sod" actually means fresh...it doesn't mean raw.

                  Sam Fujisaka is actually partially correct. Nam Sod is a generic name used for two different, but similar Lao dishes.

                  It's either a version of the Lao dish called Nam Khao, but with more fermented pork and less crispy deep-fried rice.

                  However, it's also commonly used to refer to a slightly different version of a Lao minced meat dish called Pork Larb, but with sliced, raw ginger as a key ingredient, which gives it that fresh ("sod") quality. Toasted rice is omitted from this recipe. Peanuts are also added to give it some additional texture. These changes give the Pork Larb a "Nam Khao"-like taste, but with the flavor of ginger.

                  ----
                  Basics of Lao salads/wraps:

                  Nam Khao (Thod) = deep-fried rice balls with fermented pork.

                  Larb = minced meat with toasted rice, but without ginger and peanuts.

                  Nam Sod = two different versions
                  1) Larb with ginger and peanuts, but no toasted rice.
                  2) Nam Khao with more fermented pork and less deep-fried rice.

                  "Tam"-type salad = pounded salad made with shredded, unripened fruits like papaya. (i.e. Tam Mak Hoong / Som Tam)

                  "Yum"-type salad = spicy and tangy salad.

                  etc...

      2. Spicy chicken border burrito at Eduardo's. I'm a burrito freak and this is by far the best chicken I've had at an LA taqueria. Possibly the chicken shawarma at Sham, provided it's always moist and comes with an unlimited supply of garlic sauce.

        11 Replies
        1. re: a_and_w

          This sounds delicious and by a burrito freak's endorsement!! Where is Eduardo's???

          1. re: mrshankly

            Westwood just south of Santa Monica Blvd. in the mini-mall with Peet's. My advice is to order your burrito "to go" even if you plan to stay so they'll wrap it in foil. Otherwise, you run into my one complaint, which is that the tortillas sometimes break. One caveat -- I'm a "mission" burrito freak, which isn't always the preferred style in LA.

            1. re: a_and_w

              Thanks!!! I've got a burrito for you (and it's worth driving for)... the truck parked on Colorado Blvd in Eagle Rock just west of Eagle Rock Blvd in front of the Comfort Inn. It's there from 8pm to 3am and I've been eating the all-meat burrito for over 20 years. This stuff is amazing!!! Give it a shot and see what you think.

              1. re: mrshankly

                What kind of meat do you usually get? I will have to try it - thanks mrshankly!

                1. re: WildSwede

                  They only have carne asada... but THAT has kept this place running for at least 20 years. I usually get it with just meat and cheese, but if that's not for you you can get it the standard way... meat and salsa (ask for cheese if he doesn't put it in on the standard burrito). BTW, the guy who owns the truck makes his own salsa as well. Also, try the meat quesadilla... the tomato sauce he lightly puts in the quesadilla makes it taste fantastic!!! I think you'll really enjoy it. Let me know what you think... mrshankly@mac.com

                2. re: mrshankly

                  Belated thanks for the tip, mrshankly! There are a number of places I've been meaning to try in Eagle Rock, and this truck just joined the list. A word of advice re Eduardo's -- you may want to order the traditional burrito rather than the "border" if you prefer all meat.

                  1. re: aching

                    It's a San Francisco Bay Area burrito, named after the Mission District, known most for its size in my opinion, but I think Mission Burrito fans will point to the inclusion of rice, whereas a lot of San Diegans like to eliminate rice outright.

                    1. re: SauceSupreme

                      Sounds delicious! I get my car washed at the place next door, so I definitely will plan my next car wash to coincide with lunch!

                      1. re: aching

                        Sauce is right about the rice and they are certainly larger than most So Cal burritos as a result. But there's a common misconception that "Mission" style means "enormous," which really isn't the case. Standard ingredients include rice and beans, salsa fresca, and cheese. Guacamole and sour cream are usually extra (i.e., a "super" burrito). The tortillas are typically grilled and sometimes steamed to melt the cheese and make the whole thing stay together better when rolled and wrapped in aluminum foil to make a "silver torpedo." Also, in marked contrast to many So Cal taquerias, chicken at Mission joints is usually marinated, cooked, etc. with the same care as asada, al pastor, etc.

            2. Juan Pollo Lunch Special

              Dark Meat Only
              Rice & Beans
              Mild Salsa
              No Tortillas
              Diet Pepsi

              1. Breakfast: Pretty sure I could have the eggs benedict with vegetarian sausage and perfect home fries from Overland Cafe for breakfast for 30 days straight and still be asking for more.

                Lunch: Tough because it's my least favorite meal, but I'd say the veggie burger at Novel Cafe; or the dearly departed Melrose Burger from Urth.

                Dinner: It's probably a cop-out to say the vegetarian thali at Star of India, since that's several dishes, but I'd gladly eat that or the veggie plate from one of the Ethiopian places every night indefinitely. For a single dish I'd probably have to go with enchiladas verde from Lula or the Tostada Pizza from, yes, CPK.

                2 Replies
                1. re: nick_r

                  I love the Tostada Pizza from CPK! I have tried it with chicken, but prefer it without.

                  1. re: Gingerleen

                    And thank goodness that they haven't changed the recipe one iota since its inception. It never disappoints.

                2. -Gourmet Sabzi stew on rice at Shiraz Restaurant in Glendale (I'll take Shamshiri's version as well)... this is my all-time favorite food on the planet!!
                  -Village Pizza cheese pizza
                  -Lamonicas Sicilian pizza
                  -Poquito Mas shrimp scampi burrito