<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>79991</id>
  <title>roast chicken</title>
  <published_at>Wed Mar 22 17:14:24 -0800 2006</published_at>
  <post_count>11</post_count>
  <board>
    <id>2</id>
    <name>Los Angeles Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>442215</id>
        <content>I am currently convinced, after repeated trials at more roast chicken and fried chicken places than I can count, that Pollo a la Brasa on 8th and Western offers the best chicken experience I've ever had in my life.
 
Has anyone tried the beef heart skewers?
 
-thi</content>
        <published_at>Wed Mar 22 17:14:24 -0800 2006</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>Thi N.</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>442220</id>
      <content>Agree 100% --  as far as RESTAURANT Chicken goes -- but if COSTCO is in the running, you've got a "thi" IMHO.</content>
      <published_at>Wed Mar 22 17:20:53 -0800 2006</published_at>
      <parent_id>442215</parent_id>
      <user>
        <id>0</id>
        <name>Ciao Bob</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>442232</id>
      <content>????
 
Is my name also some unit of measure that I don't know about?
 
-thi</content>
      <published_at>Wed Mar 22 17:37:53 -0800 2006</published_at>
      <parent_id>442220</parent_id>
      <user>
        <id>0</id>
        <name>Thi N.</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>442237</id>
      <content>i've always really liked zankou, only the whole chickens though, a hell of a whole lot.</content>
      <published_at>Wed Mar 22 17:45:38 -0800 2006</published_at>
      <parent_id>442232</parent_id>
      <user>
        <id>0</id>
        <name>kevin</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>442243</id>
      <content>In my personal rankings, Zankou comes in pretty high in the roast/fried chicken, but below Flossie's fried chicken, Sapp Cafe's grilled chicken, and definitely below Pollo a la Brasa, but above Lulu's and a bunch of other Peruvian chicken joints I've tried.
 
After several return visits, my soul feels Dino's chicken a smidge above Zankous, for crispityness. But it's close.
 
This is only within my soul, of course.
 
-thi</content>
      <published_at>Wed Mar 22 17:51:28 -0800 2006</published_at>
      <parent_id>442237</parent_id>
      <user>
        <id>0</id>
        <name>Thi N.</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2639757</id>
      <content>I think Ciao Bob means that it's a tie between Pollo a la Brasa and Costco.  Get it - "tie"/"thi" if that's how it's pronounced...?
:)</content>
      <published_at>Thu Jun 07 14:45:01 -0700 2007</published_at>
      <parent_id>442232</parent_id>
      <user>
        <id>81098</id>
        <name>LisaStitch</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>442284</id>
      <content>At today's Downtown LA farmer's market there was a stand with rotisserie chicken that was pretty darn good. Half chicken was $6. Crispy skin with a nice tang of rosemary &amp; lemon, and inside was still moist even though I asked for a well-done piece.  I think the stand was called "Grillmasters" or something like that. I would definitely have it again.</content>
      <published_at>Wed Mar 22 18:48:26 -0800 2006</published_at>
      <parent_id>442215</parent_id>
      <user>
        <id>0</id>
        <name>Macdonald</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2639739</id>
      <content>Grillmasters is a wonderful experience.  They also have these roast garlic potatoes that are really divine.  The line is always really long, but the food is always really worth it.</content>
      <published_at>Thu Jun 07 14:41:25 -0700 2007</published_at>
      <parent_id>442284</parent_id>
      <user>
        <id>98024</id>
        <name>megalope</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>442310</id>
      <content>Love PALB on Western but curious if you've been to the Gardena outpost of PALB. I find it churns out more chickens, smokier, marinade seems a little edgier with spice, perhaps turning an extra corner. 
 
Pollo a La Brasa Vermont
(310) 715-2494
16527 S Vermont Ave
Gardena, CA 90247
 
A while back, I suggested the greatness of PALB's aji and you said Mario's Peruvian seafood's aji was the magic one (pictured below). Well yeah, but no. Different ajis, different needs. Mario's has a lovely sweet radish + vegetal greeness going on- which works beautifully against the sweet onion and marinated meat of their lomo saltado or lemony zip of saltado de mariscos-but doesn't perform well with the smoky presence of PALB's chicken. 
 
PALB's aji has just enough raw power, lingering heat, and guts to take on the bittersweet smoke of that chicken. Mario's aji runs home crying to mama. 

Image: http://img.photobucket.com/albums/v220/petradish/mariosaji.jpg</content>
      <published_at>Wed Mar 22 19:10:21 -0800 2006</published_at>
      <parent_id>442215</parent_id>
      <user>
        <id>0</id>
        <name>petradish</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>442319</id>
      <content>This is true. PALB's aji is right for its context.
 
But if I had to choose one aji to eat nearly plain, just heaps of it on bread, basking and rolling my tongue in its pure loveliness, Mario's without a doubt.
 
In fact, I do this. I have more than once had to take home some of my saltado because I filled up on aji on bread.
 
Actually, this is false. I did fill up on aji on bread, and then I ate the saltado anyway because it was so good and because I am an evil fat pig who hates his stomach lining.
 
I will try the southier PALB.
 
-thi</content>
      <published_at>Wed Mar 22 19:17:04 -0800 2006</published_at>
      <parent_id>442310</parent_id>
      <user>
        <id>0</id>
        <name>Thi N.</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>442378</id>
      <content>I suppose for my tastes, PALB's aji is like wasabi (or habanero for that matter). A lick, a spark to ignite- then it clarifies and sorts. The first wave of peppery vapors lingers and glows, just humming along with the starch of their meaty fries or dabbed onto corn tortillas. </content>
      <published_at>Wed Mar 22 20:18:42 -0800 2006</published_at>
      <parent_id>442319</parent_id>
      <user>
        <id>0</id>
        <name>petradish</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2639785</id>
      <content>I agree, but was there the other day and turned around after I saw the C rating.</content>
      <published_at>Thu Jun 07 14:54:38 -0700 2007</published_at>
      <parent_id>442215</parent_id>
      <user>
        <id>42095</id>
        <name>yogachik</name>
      </user>
    </post>
  </posts>
</topic>
