Dominic Armato
@darmato.bsky.social
Voice of Guybrush Threepwood. Homeless dining critic. Old-school community food guy. Influencer culture can get bent. Defender of pears. Cubs devotee. On the path of devolution back to Web 1.0.
(Look, we’re as confused as you.)
December 1, 2025 at 12:50 AM
(Look, we’re as confused as you.)
I am finding late-stage Bill Murray a little too relatable these days.
November 30, 2025 at 7:26 PM
I am finding late-stage Bill Murray a little too relatable these days.
Same same and same. I just love the idea of it — leveraging an established, standardized scale that (most) everybody knows. Smart.
November 27, 2025 at 10:32 PM
Same same and same. I just love the idea of it — leveraging an established, standardized scale that (most) everybody knows. Smart.
Deadline was getting close. I crowdsourced some of the research :-)
November 26, 2025 at 4:42 PM
Deadline was getting close. I crowdsourced some of the research :-)
dominicarmato.com, and thank you! :-)
Dominic Armato - Voice Actor
dominicarmato.com
November 26, 2025 at 3:59 PM
dominicarmato.com, and thank you! :-)
...so I've kind of landed on "Make it the way you like to eat it," and if they express skepticism, "Mild, spicy, whatever, you can't hurt me. Just pretend you're making it for yourself."
November 26, 2025 at 4:29 AM
...so I've kind of landed on "Make it the way you like to eat it," and if they express skepticism, "Mild, spicy, whatever, you can't hurt me. Just pretend you're making it for yourself."
So, it's a funny thing, because I am *always* in the "optimal heat for the dish" camp. But that's a really hard thing to get across to a server, especially at a place where they're a little too accustomed to white people sending stuff back because it's too hot for them...
November 26, 2025 at 4:29 AM
So, it's a funny thing, because I am *always* in the "optimal heat for the dish" camp. But that's a really hard thing to get across to a server, especially at a place where they're a little too accustomed to white people sending stuff back because it's too hot for them...
This is the issue I always have at “cajun” places that make you pick a heat level. What’s the hottest level that’s just cayenne before they start switching to habanero or ghost peppers or some bullshit? Give me that.
November 26, 2025 at 4:09 AM
This is the issue I always have at “cajun” places that make you pick a heat level. What’s the hottest level that’s just cayenne before they start switching to habanero or ghost peppers or some bullshit? Give me that.
Wouldn’t dare even if I could!
November 26, 2025 at 3:54 AM
Wouldn’t dare even if I could!
Ha! I love it :-D
Can’t imagine when the whole crew would be together again, but if it ever happens, I’m totally making you a new pasta!
Can’t imagine when the whole crew would be together again, but if it ever happens, I’m totally making you a new pasta!
November 26, 2025 at 3:52 AM
Ha! I love it :-D
Can’t imagine when the whole crew would be together again, but if it ever happens, I’m totally making you a new pasta!
Can’t imagine when the whole crew would be together again, but if it ever happens, I’m totally making you a new pasta!
I’m not holding my breath.
November 25, 2025 at 6:41 AM
I’m not holding my breath.
Anytime you need a sandwich reporter at large, you know I'm there... *fingerguns*
November 25, 2025 at 1:54 AM
Anytime you need a sandwich reporter at large, you know I'm there... *fingerguns*
I really can't say enough about this dinner. Killer stuff, and I can't wait to get back for the preorder short rib rendang. Going to be thinking about this one for a while.
www.mambow.co.uk
www.mambow.co.uk
MAMBOW
www.mambow.co.uk
November 25, 2025 at 1:43 AM
I really can't say enough about this dinner. Killer stuff, and I can't wait to get back for the preorder short rib rendang. Going to be thinking about this one for a while.
www.mambow.co.uk
www.mambow.co.uk
And the last dish (too soon!), whole mackerel, stuffed with a spicy, aromatic sambal, grilled in banana leaves, served with a bright and sour chile sauce and a *fantastic* little nashi pear, kohlrabi and onion kerabu (salad)... (8/?)
November 25, 2025 at 1:43 AM
And the last dish (too soon!), whole mackerel, stuffed with a spicy, aromatic sambal, grilled in banana leaves, served with a bright and sour chile sauce and a *fantastic* little nashi pear, kohlrabi and onion kerabu (salad)... (8/?)
Mmmmmaybe my favorite of the night? Grilled hogget — not quite lamb, not quite mutton — with a robust flavor and resilient bite, sitting on a rich and oily mamak-style curry, anointed with sizzling ghee and fresh curry leaves. The meat was so, so perfect, and that curry... oof... (7/?)
November 25, 2025 at 1:43 AM
Mmmmmaybe my favorite of the night? Grilled hogget — not quite lamb, not quite mutton — with a robust flavor and resilient bite, sitting on a rich and oily mamak-style curry, anointed with sizzling ghee and fresh curry leaves. The meat was so, so perfect, and that curry... oof... (7/?)
When this is your low point, it's a hell of a meal. There was nothing low about the qin beh kuih. It's a real crowdpleaser of a dish — thick, slurpy, resilient rice cakes stir fried with lap cheong, ground pork, shrimp floss and sweet soy. A little sambal on the side for extra zip... (6/?)
November 25, 2025 at 1:43 AM
When this is your low point, it's a hell of a meal. There was nothing low about the qin beh kuih. It's a real crowdpleaser of a dish — thick, slurpy, resilient rice cakes stir fried with lap cheong, ground pork, shrimp floss and sweet soy. A little sambal on the side for extra zip... (6/?)
We went with the beetroot salad, tossed with a variety of punchy citrus (what is that little yellow fellow?), crisp toasted coconut and charred ginger, tossed with a lemongrass and budu (fermented anchovy) dressing. Really gorgeous and bright, fantastic textures, fresh and explosive... (5/?)
November 25, 2025 at 1:43 AM
We went with the beetroot salad, tossed with a variety of punchy citrus (what is that little yellow fellow?), crisp toasted coconut and charred ginger, tossed with a lemongrass and budu (fermented anchovy) dressing. Really gorgeous and bright, fantastic textures, fresh and explosive... (5/?)
I generally resist chicken skewers. They are ubiquitous and usually boring. But I took the recommendation, and good thing too. A wildly spiced seasoning paste on these, juicy and tender meat, and that sauce — fermented persimmon sauce with gentle sweetness and a little bit of fermented funk... (4/?)
November 25, 2025 at 1:43 AM
I generally resist chicken skewers. They are ubiquitous and usually boring. But I took the recommendation, and good thing too. A wildly spiced seasoning paste on these, juicy and tender meat, and that sauce — fermented persimmon sauce with gentle sweetness and a little bit of fermented funk... (4/?)
Up next, a delightful refined umai — sort of a ceviche analogue — made with perfectly cubed sea bass, a bit of cucumber and onion, I think a bit of finger lime, and a bit of spicy, fragrant, aromatic funk from a touch of sawarak laksa pasta... (3/?)
November 25, 2025 at 1:43 AM
Up next, a delightful refined umai — sort of a ceviche analogue — made with perfectly cubed sea bass, a bit of cucumber and onion, I think a bit of finger lime, and a bit of spicy, fragrant, aromatic funk from a touch of sawarak laksa pasta... (3/?)
Then came the dynamite fried cod cheeks — crisp and tender, smothered with a salty, rich egg yolk sauce and pickled turnip greens. Succulent and intense... (2/?)
November 25, 2025 at 1:43 AM
Then came the dynamite fried cod cheeks — crisp and tender, smothered with a salty, rich egg yolk sauce and pickled turnip greens. Succulent and intense... (2/?)