Comments on: Moi, Steak ‘n Chops at Side Street Inn

By: pomai

pomai — Sat, 06 Feb 2010 20:32:35 +0000

Traci, very interesting. Our gang could have sworn it was cornstarch. But now that you say it's simply flour, then deep-fried in HOT Peanut Oil, I can understand how that plays into the texture and flavor of their pork chops.

I'll have to buy some pork chops and peanut oil and put it to the test in my kitchen!

Raph, let me know how your homemade Pastrami turns out when/if you make some. St. Patrick's Day is right around the corner, when the corned beef goes on sale. Watch the video link I provided in that post.

By: Traci Jay

Traci Jay — Fri, 05 Feb 2010 20:38:34 +0000

I actually called them and asked whether the pork chops were flour, egg, flour, or just flour. They said just flour and the key is the get the peanut oil screamin hot. Will try this time with cornstarch instead. Can’t wait to get back there in May.

By: Raphael Tran

Raphael Tran — Fri, 15 Jan 2010 20:19:33 +0000

wow awesome….i might try some myself…..Orchard Supply Hardware has this basic smoker for 100 bucks…. i may buy one if i do end up trying to make pastrami–will def look to your past blog post for help!

By: pomai

pomai — Fri, 15 Jan 2010 19:45:33 +0000

Tony, true that.

Raph’, I love Halibut, especially in the form of Fish ‘n Chips. I do indeed remember my homemade pastrami. St. Patrick’s Day is right around the corner (3/17), so that’ll give me an opportunity to make more when the corned beef goes on sale. This time I wanna’ try it with this smoker contraption my sister got me for Christmas.

By: Aloha Tony

Aloha Tony — Fri, 15 Jan 2010 18:06:03 +0000

Yes it’s a bit high priced for sure. Food is great though. Nice pics and review Pomai!

So hard to make it in Hawaii without high prices…

By: Raphael Tran

Raphael Tran — Thu, 14 Jan 2010 21:33:47 +0000

haha pomai prob the steaks & pork chops!!!! actually i’ll be traveling to orange county to be with the wifey (it’s complicated) hahaha but there is a place in OC that deep fries a whole halibut-like fish (it has the 2 eyes on the same side). it is batterred, and comes with the requisite soy sauce, scallions dipping sauce, along with a vn’mese style fish sauce too. do ya remember your take on home made pastrami???? i might have a go at langer’s deli in LA for some hand cut pastrami too…..:D

By: pomai

pomai — Thu, 14 Jan 2010 16:51:11 +0000

Brian, I agree they're a bit overpriced considering their "dive" location with absolutely no view or convenience whatsoever. I was especially taken aback by the $21 sticker price for a plate of three pork chops. And that's not even Kurobuta pork. Even if that's locally-sourced pork, still. I gave them 4 SPAM Musubi based strictly on TASTE. Had that not been up to par, it would have easily slipped to 2 or 1 due to the price structure.

Funny you mention the reserved tables, as, as empty as the place was when we walked in, they had 'Reserved' signs on EVERY table. Huh? The waitress walked us straight to one of these "reserved" tables, and when I asked, "Isn't this table reserved?", she smiled and shot back, "Yes... for you!". Oh---kay.

Michael, the Moi was definitely a good choice.

Chiemi, good question about the egg wash. I doubt they'll give out their recipe, so best I can suggest is to try it yourself in the kitchen and see which way (with or without the egg wash) replicates it more accurately. We are quite positive it's cornstarch. You might also wanna' try experiment with Mochiko flour and see how that turns out.

Raph, so which one are you planning on cooking: the pan-fried whole fish, pork chops, grilled steak, or all of the above? I choose All of the Above!

By: Brian

Brian — Wed, 13 Jan 2010 20:53:36 +0000

I’ve posted a few times, but don’t think I’ve told you yet how much I enjoy your blog. Just wanted to say you’re doing a great job and I hope you keep up the good work!

As for Side Street Inn, I think their food is good, but a bit overpriced for what you get. Also, I can’t get over how their steak is “market price.” What’s up with that? I admit I don’t go there very often, since it seems in the evenings, two-thirds of the tables are reserved, so getting a seat is a pretty dismal affair. From your write-up, it sounds like you know exactly what I’m talking about.

By: Michael

Michael — Tue, 12 Jan 2010 19:21:25 +0000

Pomai,I try a good restaurant thatserve seafood and fine fish dish.The moi fish look mighty good from the photo. Steak I could get anywhere but fish dishes is all depend how they make it.

By: Chiemi

Chiemi — Tue, 12 Jan 2010 17:14:49 +0000

Oh man pomai you have no idea how much this blog has helped me!! i have been trying to replicate the side street’s pork chops and you have just given me the secret! i had no idea they used corn starch! i had been using flour and it was just too heavy! do you think they do a egg wash too or just dredge in it the corn starch and fry it up? I looove their pork chops especially with ketchup, i didn’t realize that was a local thing

By: Raphael Tran

Raphael Tran — Tue, 12 Jan 2010 05:04:03 +0000

pomai, that looks freaking ono…..and gives me an idea on what to cook this wknd!!!!! btw didn’t get a chance to say it, but happy new year’s bruddah–been reading your blog for a long time and it def makes my day whenever you get a new entry in!!!!! here’s to a great 2010 and many more entries to your blog!!!!