missyp's Profile
Hungry Cat - My Non-perience
My experience exactly - varied seating locations, meal times, probably eight or so visits. Service always perfectly fine and the food has never been less than excellent. The location is lame, but I love Hungry Cat. It's one of my favorites. Not to further enflame the haters, but it seems to me like a place that would be more at home in the Bay Area (which is generally a compliment, in my book).
Potsticker/pan-fried dumpling Recipe (cont. from SF Board)
I just want to say that I've been making this recipe for almost a decade now and it is perfect! I had to google search to find this one on the board, but I knew it was there somewhere. My laptop was stolen a few months ago and, sadly, with it went many treasured recipes, including this one.
Tonight will be a Melanie Wong potsticker night. Thank you, Melanie!
Gingergrass in Silverlake
There should be a number of old posts that refer to/review this place.
It's loud and the wait is usually long, but the food is decent (definitely not great), as long as you're not expecting really authentic, intense Vietnamese flavors. I've enjoyed their crispy whole shrimp in the past, but I haven't been in a couple years.
Wish we had a real Vietnamese place in the neighborhood ...
Town & Country Bakery in Silver Lake
Not at all. $13 for a "protein" and two sides seems quite reasonable for a chef coming out of Lucques. The lasagna is $8!! Though maybe for a order-at-the-counter kinda place -- which I'm guessing Forage will be -- it could be a little steep overall.
Town & Country Bakery in Silver Lake
Drove by tonight -- looked they were having some kind of soft opening thing. Saw a woman in chef's whites outside, I think. Menu looks like a good addition to the neighborhood.
Most importantly, THEY SERVE BLUE BOTTLE COFFEE. If they sell it in the bean, I will be so very, very happy.
Growlers: does anyone use them in LA?
Actually, I was surprised to see growlers on the Umami Burger menu (Los Feliz location). $22, it says, but not sure what beers are available.
Town & Country Bakery in Silver Lake
Agreed. Town & Country was terrible. Hopefully something good will go in -- and NOT something vegan or vegetarian. We have like four veg. places in a two block radius there.
Best Microbrew in South Bay or nearby area?
I don't think there are that many to choose from. Angel City is in Torrance. http://www.angelcitybrewing.com/home.html
Here's some info about microbreweries in the region: http://tastingtable.com/entry_detail/la/1045/What_you_can_learn_from_your_beer.htm
If you're willing to travel, Stone Brewery in Escondido is supposed to be a fun place to visit, though I've heard very mixed things about the food. (The beer is amazing.) You could search on the California board to see if any reports say it's gotten better.
http://www.stonebrew.com/home.asp
Best BACON in Los Angeles. Prepared or for Take Home
Wow, really? I've been there like eight times, at varying times of the day and week and never seen a smoker. They have a smoker in that courtyard area next to Borders?
Regardless, that burger with the bacon is pretty damn good.
Dinela 2010...is it just me?
That Angeli Caffe chicken is outrageously, addictively good, and it's normally around $18. The salad is delicious too. (Was just there last week, hadn't been in several years.) Seems like decent deal.
Source for Diamond Crystal Kosher Salt in Hollywood?
Answered my own question by finding this thread: http://chowhound.chow.com/topics/551479
I didn't know there was a difference. Interesting. Now I'll have to seek out some Diamond Crystal to compare.
Source for Diamond Crystal Kosher Salt in Hollywood?
What's wrong with Morton's kosher salt? They have that at every major grocery chain.
Need help finding a GREAT catering service in LA for my wedding in Sept.
I've enjoyed the catering from Auntie Em's in Eagle Rock and the Kitchen for Exploring Foods in Pasadena, but just as an eater. Try searching the board for "wedding" and "catering" -- there are a number of threads about this.
Zuni Cafe Cookbook: Seafood/ Poultry
I made the chicken bouillabaisse last night and it was delicious. It was easy, but I think the one-hour simmer means it's too time-consuming for a weeknight dinner (for me -- I get home late, typically).
This isn't one of Rodgers most amazing dishes, but like everything I've made from the book, it was at least very, very enjoyable. (I love this cookbook. I hope she does another one.)
Anyway, I too browned the chicken first. I wish I had removed the skin before returning the pieces to the pan. I'll do that next time.
I thought it was strange that she calls for four chicken legs, about 8 oz. each. That's a damn big chicken leg! I used six thighs, a total of 2 lbs.
I also upped the amounts for the broth -- about 1.5 times the onion, tomatoes and stock. It was still not overly soupy at all.
I had aioli leftover from a meal a few days ago. It really added to the dish, making it luscious and rich. The first bite of aioli-topped toast with the broth was divine.
Vegetarian chili needed - excellent and with no fake meat
I've always loved the black bean chili from Deborah Madison's Greens Cookbook. She told the Chow folks it's the recipe people most say is their favorite of hers: http://www.chow.com/stories/10370
Here's a version online: http://www.panix.com/clay/cookbook/bin/show_recipe.cgi?chili+recipe2
Broguiere's egg nog: Gelsons v Henry's Farm Markets
Me too. It's unbearably sweet and thick, even when thinned with rum or bourbon. It doesn't even have a particularly great flavor. I was disappointed after all the hype here -- not to mention the price tag. We haven't finished our bottle either.
I prefer Straus or even Organic Valley, which has carageenan. Best of all, of course, is homemade with farm-fresh eggs: http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2/index.html
Help me find a cookbook for an unadventurous cooking novice...
I too was going to suggest "How to Cook Everything," but it might be a bit overwhelming, just by its size. What about one of Bittman's slimmer volumes, such as "The Minimalist Cooks Dinner"? I'm quite fond of a good half of the recipes in that one.
favorite chicken liver pate recipes?
Thanks, everybody. I ended up making the BLT recipe with the port syrup. Though it didn't totally blow me away, it was quite delicious and I would make it again. I didn't have duck fat and used the alternate olive oil. I'd like to try it with the duck fat.
I served it warm and it stayed out at the party at room temp.
Where can I buy a seven-pound fresh orange pumpkin in December?
Unfortunately, I ended up not having time to search for a pumpkin and thus couldn't make the dish for a Saturday night party. In case anyone else is searching, however, this morning I did see see a variety of large pumpkins at A-Grocery Warehouse on Sunset in Echo Park.
Good Indian Take Out Near Silver Lake?
I like Makkah Halal Tandoori, which I believe is owned by Pakistanis. Never had a bad dish. It's near on Vermont near 3rd.
http://besthalaltandoori.com/
http://chowhound.chow.com/topics/81506
Metro courthouse jury duty: food options?
Try La Taquiza, 30th and Figueroa. A Mexican standby. I haven't been in a year or more, but they have been a reliable spot for al pastor tacos and the like for me.
And if you're willing to drive, you could try Mercado La Paloma.
Where can I buy a seven-pound fresh orange pumpkin in December?
Thanks, I did know that. I'm looking for a large pie pumpkin, like a sugar pumpkin or winter luxury pumpkin, etc. I definitely want one that's good for eating, not for carving!
I think any kind of large, round (edible) winter squash would do too.
Where can I buy a seven-pound fresh orange pumpkin in December?
I have an urge to make this strange -- and supposedly delicious -- baked pumpkin with cheese fondue dish from Gourmet for a party this Saturday: http://www.gourmet.com/recipes/2000s/2008/11/roast-pumpkin-with-cheese-fondue
Anyone know where I can buy a pumpkin this time of year?
Anywhere near Silver Lake, Santa Monica and/or Torrance (all places I'll be in the next two days) is doable.
TIA.
Your tried and true Cook's illustrated Best recipes.
I just made the split pea soup from "The Best Recipe" and it was amazing, nourishing, flavorful. By far the best split pea soup I've had. (I used a bone from a whole ham, not the picnic ham that's recommended, but I did everything else as detailed in the recipe.)
It's here: http://www.recipezaar.com/Split-Pea-Soup-Cooks-Illustrated-333665
Some Cook's Illustrated recipes, I've found, are too generic tasting for me. Sort of, the most perfect version of chocolate-chip cookies or whatever, but not that interesting. But this soup recipe was perfect and interesting. Delicious.
favorite chicken liver pate recipes?
Thanks. That one does look great, and is actually "healthier" than the JOC one, which calls for something like 12 tablespoons of butter. However, the BLT one is supposed to be served warm, which may pose a problem for me in a cocktail party setting.
Any other favorites? Or are chowhounds not particularly inclined to make their own pate?
Where do I purchase cachaça?
I've bought it at the BevMo, specifically the one in West Hollywood. I've used Pitu for caipirinhas, and it's perfectly fine.
I made these non-traditional "Christmas caipirinhas" for two parties last year and they were very well received. http://www.epicurious.com/recipes/drink/views/Christmas-Caipirinhas-350785
Pioneer Chicken Sunset near Fountain
no, i think the branch on sunset in east hollywood/los feliz just closed in the last couple of weeks.
favorite chicken liver pate recipes?
I'm making a pate to bring to a holiday party next Saturday, and I'd love to hear your favorite recipes. I'm talking chicken liver pate.
My favorite is from Joy of Cooking, and it involves butter (of course), shallots, livers, a Golden Delicious apple, Calvados and heavy cream.
I loves the apple-y hints to this pate, but I've relied on it for too long and would like to try something new.
Pate-like items that I've clipped from food sections over the years but never tried: Balthazar's chicken liver mousse, AOC's chicken liver crostini with pancetta, chicken "faux gras" from Michel Richard's "Happy in the Kitchen" (which has an appealingly green parsley gelee on top).
Any thoughts or favorites out there? All help is much appreciated.
Know of a Good Butcher- Silverlake/ Echo Park area?
Third Gelson's. There's frankly not a good butcher -- who has good quality meat -- in this area. I'm all for Super King too, but I don't think that's anywhere near the quality the OP is looking for. And Figueroa Produce is a little bit of a haul; if you're willing to go that far, why not go to Whole Foods in Glendale?
