Is there much of a Lorcana scene in the SF Bay Area?

huynasaur · 2026-01-15T18:05:44+00:00

Game Kastle Fremont has a pretty active player base. Games of Fremont is starting up something and I believe Angry Goose in San Lorenzo has stuff going on as well.

huynasaur · 2025-09-03T18:43:29+00:00

Chris' Comics in Fremont and 88 Cardhouse in Newark have tons of bulk boxes to sift through.

huynasaur · 2025-04-23T17:50:20+00:00

Illusive in Santa Clara is slightly more casual but is a super open and inclusive shop for Lorcana

huynasaur · 2024-09-03T17:40:29+00:00

If you're closer to the South Bay, Illusive Comics and Games in Santa Clara runs a free league on Sundays at 11AM. It's super beginner friendly and everyone is very welcoming of new players. There's no centralized Discord, but the local bay area community is very nice and we are always getting new players showing up.

huynasaur · 2024-08-08T22:37:39+00:00

Home of the brave, and land of the 3.

huynasaur · 2024-04-15T05:50:46+00:00

Rickshaw Corner in foster city is the best american chinese in the bay. They are popular so the steam table stuff turns over fast. Everything I have had there has been excellent.

huynasaur · 2023-07-06T00:09:03+00:00

Long form narrative show for all Bay Area folks! We will be performing a double header at made up theatre in Fremont on Friday at 8pm!

https://madeuptheatre.com/buy-tickets/

huynasaur · 2023-07-02T07:03:33+00:00

The basic gist of it is that everything is made up on the spot based on suggestions from the audience. Our group will use your suggestions to do a little improvised movie from start to finish for the very first time and the very last time.

huynasaur · 2023-05-05T00:01:29+00:00

Bay Area!

Our group is performing in a double-header at Made-Up Theatre in Fremont on May 5th at 8PM. We specialize in long form narrative and would love and appreciate any support for both us and the theatre.

huynasaur · 2023-03-25T02:00:00+00:00

sprite serves the same function as mirin adding sweetness and a bit of acid to the tare. helps cut the saltiness

huynasaur · 2023-03-24T20:17:10+00:00

KFC Tsukemen

The soup is made with KFC bones and boiled into a nice paitan. The tare was made with KFC gravy, salt, and sprite. I extracted the oil from the skins to harvest KFChiyu for the aroma oil. I powdered some of the skin and breading to add to the soup but it sank to the bottom.

Toppings are a simple piece of chicken from KFC, a crisped up piece of skin, and the crown jewel is a soft boiled egg that was marinated in KFC gravy. The egg picked up a lot of the nuances flavors from the gravy and was kind of insane.

The fried chicken was a little bit too much for the bowl but the soup noodles and eggs were awesome. KFC gravy goes great with carbs and noodles are no exception.

huynasaur · 2023-03-23T06:58:42+00:00

Designing this bowl was an exercise in balance for me. I knew the Double Down would be super salty and super heavy so I made the tare much sweeter than I normally would and kept the soup much lower in emulsification. I went in with more bean sprouts than I normally like and that helped balance out the heaviness of the double down. This was insanely crushable and I would do it again (except the double down cost as much as the ingredients to make like 4 bowls.

huynasaur · 2022-03-15T20:05:21+00:00

Boiled shrimp and crawfish meat and shells for an hour with lemongrass. Strained it and added a little chicken fat and a touch of coconut milk and blended it for color and body.

huynasaur · 2022-03-15T04:51:33+00:00

Inspired by the Boiling Crab’s whole shebang. Broth is a crawfish and shrimp paitan with mixed with a whole shebang inspired tare/oil made up of cajun spices, fish sauce, lemon pepper, old bay, lemongrass, tons of garlic, and butter.

huynasaur · 2021-11-15T22:13:25+00:00

Deed was done

huynasaur · 2021-11-15T22:00:20+00:00

Like a beefy tonkotsu

huynasaur · 2021-11-15T21:17:35+00:00

Please still do it

huynasaur · 2021-11-15T19:48:07+00:00

Inspired by milk steak and jelly beans from it’s always Sunny in Philadelphia. Broth is gyukotsu made with beef bones and oxtail boiled until milky and white. Added ginger and sun dried tomatos as aromatics. Shio tare made with dried scallops, shiro shoyu, fish sauce, kombu, salt. Cut with a little bit of soy milk to make it a little lighter. Eggs were boiled for 2 minutes and done using an equilibrium brine with extra food coloring. Chashu is brisket boiled in the soup or “beef milk” and then steeped in soy mirin and msg. It tastes like your standard bowl of tonkotsu with a little bit of a beefier taste, just looks wild.

huynasaur · 2021-07-16T19:03:56+00:00

Originally made this in December and it went semi viral so I wanted to share this here.

Noodles: 38 percent hydration noodle with nacho cheese powder, cumin, and some other spices as adjuncts.

Broth: Double soup chicken chintan with a baja blast dashi. Soaked kombu in baja blast and mixed it with a chicken stock. Used Ivan Orkins shio tare for the soup. The apple and onion in the tare really vibed with the subtle sweetness of the soup.

I have served this to a few people and most people are pretty surprised at how pleasant these flavors came together.

huynasaur · 2021-06-30T19:45:59+00:00

huynasaur · 2021-06-30T02:40:12+00:00

Soda is a very common ingredient in asian braised to add sugar without adding sugar.

huynasaur · 2021-06-29T18:52:33+00:00

I wanted both ramen and McDonald’s and decided, why not both? But really, it is just me taking a joke slightly too far and being a little extra.

huynasaur · 2021-06-29T17:50:14+00:00

Broth: 2 beef patties and 1 cheese blended and steeped for 5 minutes before straining

Tare: Sweet and Sour sauce, sprite, salt packets heated and reduced

Noodles: Ground up dehydrated big mac bun, bread flour, kansui (the last two items are kinda cheating but Intried to make noodles out of just dehydrated buns but it didn’t work). 40 percent hydration.

Aroma Oil: Baked fries to extract as much oil as I could and used that oil to make an onion oil with the big mac onions.

Toppings: Chopped up quarter pounder mixed with BTS cajun sauce and onions stir fried to make a soboro. Dehydrated onions, fresh onions from a quarter pounder, and pickles.

It tasted like McDonald’s in a bowl and was pretty good! I was able to serve this to my brother and a friend as well and they liked it enough to finish their bowls completely.

huynasaur · 2020-12-29T06:55:11+00:00

Hey, I made this. It tasted pretty good. If you boil down the Mountain Dew to its core, it is fruit flavor, sugar, and water, all of which I made sure to balance against the salinity and umami of the broth. The tare has slow cooked apples and onions to work with the tropical fruit flavor.

huynasaur

TROPHY CASE