Saturday, February 6, 2016

Friday, February 5, 2016

HOWZIT CINCINNATI

Just rolled in for the V-Twin Expo last night and already been eating pretty frickin well (as you may have guessed).

This old market we found was established in 1852. So many vendors to choose from but we went with the pasta.

Glad I actually used the treadmill at the hotel this morning. Hoping 4 miles would cover the olive oil and black pepper pasta dish I had with a side of spicy curry chicken salad and Cincinnati's own chili.

Saw this butcher specializing in BACON. The selection was pretty dope to say the least. Wish they'd cook it for you, I'd have to try the peanut butter bacon just because I love peanut butter. And bacon.

Tuesday, February 2, 2016

HISTORY OF JAPAN - MUST WATCH



IF YOU ARE: Japanese, part Japanese, like Japanese cars and trucks, used to think manga girls were kinda hot (you fucking nerd), you must watch this video. No, seriously, watch this. I know you got time while taking a dump.

I LOVE AMAZON PRIME

Got my Samurai Darth Vader by Bandai this afternoon and I'm stoked as fuck. And still full from eating at Manaow!

MANAOW THAI - LONG BEACH

I know. And I even said it before myself, not that it's THAT important but not all of Long Beach's Thai restaurants are run by Cambodians.

When I order Huevos Rancheros, I don't want John Parker cooking it. You dig? So the first thing I asked them at Manaow was if they're Thai themselves. Yes - Thai owned and run. Both cooks are also Thai. Now I can move on.

Right on 3618 E. Broadway Long Beach, California 90803, Manaow is THE BEST THAI RESTAURANT IN LONG BEACH. Yes, that's right. I said it. It is. Trust me.




Nestled right next to a laundry mat and a dive bar, parking might be a little stiff but it's worth it.

Pictured here is the Pad Thai and Stuffed Chicken Wings. Pretty standard. But the outstanding items are their curries.



Southern Curried Noodles up front and Panang Curry w/Beef was all business out back.


We could not get enough of the curries. Not pictured is the additional Sticky Rice and Garlic Beef we also devoured.

You should know by now, when I say EAT HERE I mean it. EAT HERE! Another gem in Long Beach!

www.manaowthai.com

Monday, February 1, 2016

I WORK ACROSS THE STREET

WHY NOT GET A STRAIGHT HOUR ROLL WITH DUSTIFICATION? Lunch break? Roll break.

HOW TO STOP A NEANDERTHAL

BEND HIS TATTOOED RINGFINGER BACKWARD!!! FINGERBAR!!!
New format. Clean, mean and lean! Check out Rod's new pad on the internet: 


Sunday, January 31, 2016

ALOHA SHOYU, WHAT?!




TRY LOOK'UM!!!


Better than Dave Mann saying my bar napkin pencil doodle is cool, ALOHA SHOYU posted my easy fried rice recipe on Facebook. Yeah, it was back in 2014 but I'm a little late to the whole social media thing (just joined the evil FB a year ago). 

Just thought I would share (or brag)! CHEEEEEEEEEEE

MOMMY!!!! STAR WARS BANDAI FIGURES!!!!



These are fucking incredible. Its as if they were made for me. I can't be having my kid playing with them either. I gotta put them in my case next to my Sinners SoCal shit and all my rare, small chopper parts.

This Darth Vader one takes the fucking cake though. Holy fucking shit.

There's a second release of this one with a big Death Star on his helmet. That one is bogus even though it comes with two lightsaber katanas.


The Stormtrooper is amazeballs.





do I need two Stormtroopers too? Probably. 


Details are tight as fuck. 




No tapping to my force choke, ninja!






This is the raddest post. Feel my fucking deadly force, fags!





I'm all like fuuuuuuuck, duuuuuuuude. 


Stole all the photos from here.

Thursday, January 28, 2016

ROLL ANOTHER ONE DO IT LIKE A DRUM...


 ...roll another one beat the outcome.

Where... have... I... been. Its kinda interesting, from my perspective (or via pakajunk perspective) thats its been the same but with more in life. Definitely better, for sure. Its as if things are the same + amplified positively since my last post in April 2015.

Still training, eating, training, you know. Family, work, train, food.

I mean the whole pakajunk blog thing started just because I wanted something to do besides writing articles for motorcycle magazines. Even if it was just a couple of sentences, I just wanted to run on a tangent about something ELSE.

And just before I started pakajunk, everything was motorcycles. My 9 to 5, my part time job, my hobby, my commute to work, emails. Surrounded by motorcycles. It was a relief doing this.

Then after a few years, life sorta got in the way. Had a kid, life got very interesting and cool, got wrapped up in martial arts and I'm still there. Its kinda nice being into something that can't be bought. It was a little rough watching things I loved dearly, that was once garbage to most people, become the holy chalice of their garage built pile of chopper freedom. 

I love the fact that my open guard or my armbar can't be purchased on eBay or bought before I could find it on some odd craigslist ad in San Diego.

But fuck all that, I guess its how its going to be now and I've come to accept it.

I still work in the v-twin industry but in a much more different mindset. Can't tell you how much more refreshing it is. Like an in-house consulting guy, I guess. My bosses leave me alone to what I'm good at it (or what I think I'm good at!) and I get the job done.

So yeah, just wanted to rattle off what was on my brain as I sit here full of home made pizza.



Will post soon.

\!!!/

Tuesday, April 28, 2015

SINNERS SOCAL

Congrats to Dustin on his brown belt achievement!

Wednesday, April 15, 2015

I DONT LIKE EXERCISING EITHER

Marcelo Garcia - Working Out For JiuJitsu

Posted by Stuart Cooper Films on Wednesday, April 15, 2015
But I love doing jiujitsu.

Saturday, March 7, 2015

SHOYU CHICKEN RECIPE

This is my shoyu chicken recipe, shown here served over white rice with kim chee. As of today I ate 3 bowls of this. 


Ingredients
3-4 pounds of chicken (you can substitute with thighs, drumsticks or even breast meat)

  • 2 cups shoyu (soy sauce, I like Aloha Shoyu for this)
  • 1-1/2 cups brown or regular sugar 
  • 1/2 cup water
  • 1 teaspoon white vinegar (apple cider vinegar works too)
  • 1/2 cup green onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons ginger, chopped
  • 1/2 teaspoon black pepper

Instructions
Place all of the ingredients in crock pot, cover and cook on HIGH for 5 hours or LOW for 6-7 hours. Makes 4 or 5 solid servings. I basically put as much chicken as I can into the crock pot, long as most of it is touching the sauce. Half way through or so, take the cover off and mix it up.

I also add a half a chopped onion if its sitting around. Also note that the temperature of your crock pot may vary, so the chicken is ready when its soft and is just about ready to fall off the bone.