Ramen Yamadaya

I previously visited Ramen Yamadaya shortly after it opened. My previous post goes more in depth into Ramen Yamadaya and you can read about it here. Recently I went again with a friend. I hadn’t actually been expecting to take pictures, but after ordering  some different menu items, I had an urge to do an updated post even though I didn’t have my normal restaurant camera on me.

As you may recall, my first visit, we were seated outside in the dark, making it hard to take proper photos. This time I got to sit indoors but without the right camera. One of these days, I’ll be able to take proper pictures of this place.

When we arrived, the place was packed with a waitlist. Obviously word had gotten out.

After a few minutes, we were offered a seat at the bar. Normally I wouldn’t mind sitting at the bar, but the day we ate there it was in the mid 80s outside. Inside, it was even warmer since the place has no A/C. And right next to the bar, with all the steam coming from the giant pots, it was at least 10 degrees warmer.

We felt really bad for the kitchen staff, who were all sweating like crazy.

We started out with an order of the takoyaki, something I’d seen on gastro bits’ post.

The octopus balls are lightly battered, with a piece of octopus in the middle. The dish was topped with bonito flakes.  This was one of the better versions I’ve had in San Diego, though I still love the versions in Little Tokyo in Los Angeles best.

With the heat, I considered getting the Tsukemen ramen since that is served dry with a dipping sauce, but ramen expert Dennis of A Radiused Corner mentioned that the version in San Diego isn’t very good, so I decided to skip it. Also, even with the heat,  I was really craving the tonkotsu broth, so I went with that.

Yamadaya Ramen

I’ve made many, many Nutella cookie variations and here is my latest one: Soft Nutella Chocolate Chip Cookies.

I took my favorite soft chocolate chip cookie recipe and adapted it to incorporate Nutella. The cookies came out soft and slightly fudgy. The cookies are really good, though the Nutella flavor is really light. The Nutella causes the middle of the cookies to have a little fudginess. They also stay soft for a really long time thanks to the pudding mix.

Avocado Round Up

I mentioned in my flurry of avocado recipe posts that I was gifted with a flat of avocados, causing my mass baking of avocado recipes. So if you’re looking for some avocados recipes, I have quite a few ideas…

Now that I’ve finished using every last avocado in my house and finished posting all the recipes, I thought I’d do a round-up and talk a little bit more about the avocados I received.

The flat of avocados I received from the Peruvian Avocado Commission were Peruvian Hass Avocados. Until now I’ve only been familiar with California Hass Avocados. The Peruvian ones are now available in grocery stores in the U.S., starting this summer. Since they are Hass variety, they look and taste pretty much like the California Hass ones I’m used to. Same bright green edges, followed by yellow. Same nutty finish. But next time you’re in the grocery store, you can check the label to find out where your avocados are coming from. These ones say “Produce of Peru.” You can find out more about Peruvian Avocados here.

I made so many avocado desserts, that I created a recipe category for them, which you can view here. Here’s a round-up of my favorite top 11.

One Bowl Avocado Macaroni and Cheese

Five Minute Avocado Chocolate Pudding

3 Ingredient Avocado Chocolate Cookies

IMG_5483-1 Avocado Bacon Fries

Avocado Brownie Mug Cake