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Los Angeles Restaurants in the 80's

La Chapeau ?

Aug 25, 2013
ciaolette in Los Angeles Area

Hatch Chile FYI

Bought a case of roasted Hatch , at the new Bristol Farms in Santa Monica. Great price, $35- for what turned out to be about 24 pounds of perfectly roasted chiles. One caveat. I wanted to get medium hot, Big Jim, but all they offered was mild or hot. Because I will be making Green Chile for my Dad, who can't take the hot anymore, I asked for a sample taste of the mild, and what I tasted had a good bit of heat. So I purchased mild, but at home I found that the chiles have NO HEAT AT ALL. Great flavor and perfectly roasted, and marked on the box authentic from NM. Having spent some time in NM, I know that even "mild" usually has some good heat??
I will try to catch the roasting next weekend in Pasadena, and get a case of hot, and mix 50/50.

Aug 25, 2013
ciaolette in Los Angeles Area

Springerle Looking for a particular recent recipe

Armed with two vintage Springerle rollers I found at garage sales, I am searching for a particular recipe I remember seeing online. I thought it was a Melissa Clark column in the NY Times, but I have searched to no avail. So I imagine it was some other food blogger, but i stupidly did not book mark, thinking, i will never make that recipe. It may have been as long as 2 years ago...
But now I have the rollers, and no recipe. Does any other baker remember and have a link to this?? It was a well written account of the tradition of the cookie, and how though sometimes inedible, they can be very good too. Thanks !!

Sep 15, 2012
ciaolette in Home Cooking

laguna Beach food recs

From where you will be staying , at The Riviera Hotel, these are all a short stroll:
Taco Loco is a short walk, just halfway up the next block of PCH . You can get a beer with your tacos, and the food is authentic hand made local. Or you could get the food to go and cross the street, beach access right down the stairs.
In the same block, and right on the beach, is "The Beach House". I grew up in Laguna, and would sometimes ditch high school with my friends, and eat excellent crab louie salad here for lunch. What can I say, I was a teen aged foodie back in 1976
I haven't been in a while, but hear that it is still good, though of course way more $$$, but that's the OC these days.
Then , another $$ option just a bit into town on PCH is "The Cliff", which is in a little group of rustic touristy stalls on the corner of Legion and PCH.
Then , also walking distance , but south of you are a couple local favorites, for easy juice, sandwiches, and snacks type food " the Stand" on Thalia ( not great food, better for juices and vegan shakes), Goko Cafe ( pretty good sndwiches, and a variety of bottled tea + beverages) on PCH, and a bit farther, the Penguin Cafe, a tiny , funky diner for eggs,burgers etc.

That should give you an idea of the more casual side of Laguna. You are staying in a great location, and really, there is no reason to drive anywhere once you park your car, as long as you like strolling. When it comes to dinner options, others will chime in, plenty to chose from....

Enjoy

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Taco Loco
640 S Coast Hwy Ste 1, Laguna Beach, CA 92651

Cliff
577 S Coast Hwy, Laguna Beach, CA 92651

Penguin Cafe
981 S Coast Hwy, Laguna Beach, CA 92651

Stand Natural Food Restaurant
238 Thalia St, Laguna Beach, CA 92651

Beach House
619 Sleepy Hollow Ln, Laguna Beach, CA 92651

Goko Cafe & Deli
907 S Coast Hwy, Laguna Beach, CA 92651

Jun 24, 2010
ciaolette in Los Angeles Area

You would have a hard time finding _________in Los Angeles...

Abalone served simply: pounded, light egg batter, sauted in butter, lemon....
Spiny lobster split and grilled, butter, lemon, salsa....
Neither of these should be a stretch, as the lobster you can get in Baja and abalone served like this can be found in SF.
And , what I don't dream I will ever find on the west coast, a real Maryland crab cake, such as Faidleys...o...m...g.........
I see a seafood theme here, and I guess that what I find lacking,really, since we are on the edge of the Pacific Ocean,is outstanding, old school seafood .

Jun 24, 2010
ciaolette in Los Angeles Area

Nina's Peanut Butter Pie??

Please, what was the location of Nina's ??? Thank you !!!

Jun 09, 2010
ciaolette in Los Angeles Area

Dulce de Leche

Heating your oven at 425 for 2 1/2 hours for 14 ounces of dulce de leche is not very energy efficient. How about suggesting that this could be done with other items baking at the same time. And does it have to be 425, what about a lower temp for longer?

Jun 08, 2010
ciaolette in Recipes

The Absolute Best Espresso in Orange County

I know what you mean, it seems like inconsistent baristas is the curse of Los Angeles espresso. Luxxe in Santa Monica, Coffee Klatch in San Dimas, Kean, these are some of my favorites and I have had exquisite, but also subpar drinks at each one. This is the thing, now I just take it back and ask for another, and even, last week at Coffee Klatch, a third before they got it right. This doesn't happen in SF or Portland, because the clientele would pitch a fit. So stand up for your espresso until they get it right.

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Coffee Klatch
806 W Arrow Hwy, San Dimas, CA 91773

May 17, 2010
ciaolette in Los Angeles Area

Bite Bar & Bakery - seriously good croissants

Oh My, I am so in trouble, this is right on my commute. I have been struggling to make do with
( pricey for their size) Pain du Jour croisants, I will be trying BB&B for lunch, menu looks very fresh, good range from Pulled pork to tasty sounding vegan.( is that an oxymoron?)
I don't see any pricing online...what range are things?

Mar 26, 2010
ciaolette in Los Angeles Area

Russian Gourmet, Lake Forest

Thank You!

Mar 07, 2010
ciaolette in Los Angeles Area

Russian Gourmet, Lake Forest

What is the name of the Greek restaurant, please?

Mar 06, 2010
ciaolette in Los Angeles Area

Taiwanese Pineapple Pastries

Thanks for the tip about JJBakery. It looks as if they have more locations than KeeWah, and even one in Irvine. I love KeeWah Bakery, but don't make it to SG that often.
JJCakes look outstanding, on the website, any body tried them??

Mar 06, 2010
ciaolette in Los Angeles Area

Basic Gas Range advice

I need to replace my very old work horse gas range. I need to spend less than $1000-
I really like that my old one was pilot ignition, which is great if the electric power goes out, you can still cook. I don't need any timer/clock stuff and like a clean look with minimal bells and whistles.
Any advice?

Thanks

Mar 01, 2010
ciaolette in Cookware

From San Diego to Hollywood

Also, if it is at the Pantages, you could take the train form SD to Union Station, and then from Union Station, take the Metro which comes right to the Pantages...

Feb 25, 2010
ciaolette in Los Angeles Area

Pampered Chef Cookware

LOL! Well , she is very sweet, and I would never tell her that something she gave me "wasn't good enough" for me to use! But my first reaction was , PAMPERED CHEF! tupperware party, not high quality. I was wrong.
Oh, and by the way, it is made in USA.

Feb 19, 2010
ciaolette in Cookware

Pampered Chef Cookware

My sister in law gave me a pampered chef pie plate. At first, being the clay cookware snob that I am, I told my husband I didn't want it. But wound up trying it and it is now my favorite pie plate. It looks like an Emile Henry, but the interior surface is unglazed, and has developed a nice seasoning/surface, and bakes the best crisp bottomed fruit pies!
As for their other stuff, I would NOT get the cookware set. Non stick coatings suck, and the only item you MIGHT want non stick is a skillet for eggs, even then, I prefer well seasoned cast iron. It doesn't make sense to get a set of anything. Some items should be stainless, ie the big stock pot, and others are better CI or enamelled CI. For $400- you can get 2 or 3 perfect items that can be used for a lifetime.

Feb 19, 2010
ciaolette in Cookware

Buckwheat Flour in LA?

Surfas carries buckwheat flour, with all the flours in the cold case. They handle their grains with great care/great quality. I know it's a bit of a drive from Los Feliz, but worth it.
I have also bought buckwheat flour at Japanese markets ( for soba !), Mitsuwa has it for sure. So you could check the markets near you, I guess Little Tokyo.

Feb 19, 2010
ciaolette in Los Angeles Area

Blue Plate Oysterette opening on Ocean Ave. In Santa Monica next month.

Exactly what I though, re the fried items, we tried the calamari, shrimp and oysters, and they were cooked PERFECTLY, which is not often the case with fried seafood, as well, especially the oysters were very fresh and sweet. Will have to try the clams next, and hope someday that they might do scallops...yum...
as for my complaints about the service, it is too boring to go into details, but I stand by my statement that it was not great. glad you had better service. I hope I do too next time.

Feb 17, 2010
ciaolette in Los Angeles Area

Blue Plate Oysterette opening on Ocean Ave. In Santa Monica next month.

OK, I had been waiting to try Oysterette till after the new car smell wore off, and till picky friends gave it a thumbs up. Went to lunch with a group of 4, and tried enough items to say the food was better than I had hoped. Not without quibbles, but we did leave happy to have eaten some tasty seafood.
However the service was really annoying. I won't go into long details, and there was no one horrifying mistake, just a underlying tone. And let me say, we were an easy group, ordered a lot and no special requests or extra service expected.
As for the food, the oysters were great, very fresh and sweet, we tried raw, fried and rockefeller, the rockefeller had way too much tarragon, overpowered the oyster, the fried were perhaps the best. The lobster roll was OK, I was apprehensive, because I am SO picky about lobster, and it was tasty, but not sublime. There was a bit of a heavy hand with the tabasco, enough to make one wonder. I prefer the Hungry Cat LR. Lastly, the fish tacos were a nice dish, not earth shaking, but made my guests happy.
This is a really small space, and they are working with it as best they can, it is noisy. But do-able with friends, and you can just ignore the frosty attitude.

Feb 16, 2010
ciaolette in Los Angeles Area

Rustic Canyon

Rustic Canyon just keeps getting better! I have had a window table or a booth every time I have eaten there, as I am averse to communal seating,
maybe just my luck. I have never been disappointed with the pasta course, which the chef really puts thought into. The menu changes and introduces great new items. Unlike, say, Josie, who never seems to let go of too many" favorite" items, which can cause a menu to be so static that it gets boring, IMHO.

Feb 16, 2010
ciaolette in Los Angeles Area

Where can I buy English style hard cider in LA?

I am looking forward to trying the Wandering Aengus. I have tried the Ace, in fact did a draft tasting at the Ace Pub in Sebastopol in Dec. and I wasn't so excited. The straight up Apple reminded me of Babycham ! the Joker also too sweet and the fruit flavor is also not very complex, I think they are mixing for the white wine market. Of the wonderful complex fermented apple flavor of artisanal ciders I have had in Britain, so far, the Normandy apple cider I get at Wine Expo comes the closest. The Normandy Pear is lighter, and maybe goes with some foods better, but lacks the distinct fermented flavor.
I have heard from a large organic apple grower here in so cal, that they give their windfalls to someone who is making hard cider, but it is not for public sale because of all the health code issues. I just want to put it out there that there is a market in LA for some local cider, hope to see it soon!!!!!

Feb 16, 2010
ciaolette in Los Angeles Area

WS outlet - Emile Henry Tarte tatin set

OH! MY! YUM! THANK YOU...I am printing this out right now

Dec 01, 2009
ciaolette in Cookware

Vegetarian in/near Chatsworth?

Woodlands is a completely vegetarian, South Indian style cuisine. Very delicious and unique food, not great ambiance, but for a business lunch is just fine.

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Woodlands
9840 Topanga Canyon Blvd, Chatsworth, CA 91311

Dec 01, 2009
ciaolette in Los Angeles Area

WS outlet - Emile Henry Tarte tatin set

Oh please? share the recipe for your tagine no knead bread!!!! I also love my EH tagine!
Thanks

Dec 01, 2009
ciaolette in Cookware

Mystery cazuela / is it safe to cook in?

Well thanks for the tip about test kits, very good idea. I have been so interested in clay cookware, the whole slow cooking thing, it's great. I am amassing a collection of hand me down and thrift store clay items, and it would be smart to test any mystery pots, I hear even some of the new Italian pots can have too much lead.

Dec 01, 2009
ciaolette in Cookware

Bulk Fresh Peppermint in LA?

Fresh mint is usually spearmint, but you might find peppermint. Peppermint is more delicate , smaller leaves. I have seen large bunches of spearmint at the Kosher Market in WEst LA, on Santa Monica, and really good prices on all their vegies. I would check any good kosher or persian market that might be close to you.

Dec 01, 2009
ciaolette in Los Angeles Area

Looking for stainless steel Kettle, preferably not made overseas.

In the same boat, and just not interested in electric,I was on the verge of buying an expensive ( for me ) British stainless kettle, but then found this on Amazon, and thought what the heck, made in USA, except for the borosilicate glass which is from Germany, only $12-functional looking, but then, if I burn it, as I did my last Le Crueset, and as I seem to have the talent to do repeatedly, it's not a huge investment.
Medelco whistling glass kettle
Water boiled in glass is supposed to be better for making good oolong tea, and french press coffee, so that is a plus...

Nov 29, 2009
ciaolette in Cookware

meat thermometer

After perhaps the most succesful thanksgiving turkey ever, I really am happy with my new thermoworks probe thermometer, wish I had gotten it sooner. Thanks to everyone re not submerging the probe in water, I just did a quick wipe cleaning and I will be careful, hopefully extend its life as long as possible.
it is so great to know exactly when the temp is reached. it is great to be able to insert when you start cooking, and are not rushed to chose the correct spot . Prerviously i have used stick types and it seems like you are opening the door of the oven, testing, opening , testing, and not sure if you really stuck it in the thickest part, cause everything's so hot to handle.
I had resisted a better thermometer for a long time, now I see it was a case where my tendency towards anti gadget cooking was really a handicap. I don't roast a lot of meats, and just a couple sad and expensive over cooked mistakes, made me feel I can't. Now I am thinking a really nice beef roast for xmas, I have thermometer confidence....

Nov 28, 2009
ciaolette in Cookware

Champurrado in Torrance?

Tacos Estilo Mexicali Luna Y Sol
2140 Artesia Blvd
Torrance, CA 90504-3046
(310) 380-4661

Homemade horchata and atole, I am not sure about champurrado but call and ask, the fish tacos are pretty good, that's what I have tried so far

Nov 18, 2009
ciaolette in Los Angeles Area

Ice cream maker recommendation

There have been some interesting replies here! I think any of the drawbacks mentioned can be surmounted easily. I have been using the cuisinart model for 3 years, making many many different sorbets and ice creams, and it is a great tool, such a simple process.
About the timing issue, our family would do the old fashioned ice cream churn with salt and ice and hard labor, putting all the kids to work. It seemed to take FOREVER, that could just have been the anticipation! But I don't think the excess ice crystals issue calls for dry ice, unless you are into that kind of thing. I have found with the cuisinart, it is essential not to churn too long, really just till the mix starts to stand on itself a bit, then stop and remove the ice cream from the cooler insert as quickly as possible, I use a dough scraper for this,and get into the freezer to set fully, about 2 hours, but it all depends on the recipe.
If the noise of the machine bothers you, you can insulate it with a large, bath size, towel, folded and wrapped around. this will also speed up the timing a bit.
When you get the hang of it, you can make some amazing ice cream. Find a good basic custard recipe, I like Alice Waters'. Then always take into consideration the water content of the flavorings you use, less added water is best. So far some of the best flavors I have made, wild strawberry, salted caramel, toasted coconut caramel, made with coconut milk, oaxacan chocolate, chocolate candied blood orange, plum wine sorbet, passionfruit lycee sorbet,
really your imagination can go nuts, and it is a wonderful complement to homemade desserts, to be able to craft the perfect ice cream flavor to go alongside. The biggest problem will be that you eat too much ice cream.....

Nov 18, 2009
ciaolette in Cookware