Two links from Saveur:
http://www.saveur.com/article/Recipes/Buffalo-Wings-1000080283 - this is the one I use because it substitutes butter for the original margarine.
Here's the original:
http://www.saveur.com/article/Recipes...

Resurrecting an old thread to mention that the Galleria Market in Northridge had fresh sardines today.

Don't know of any restaurant here that serves it, but here is a link to the recipe I use:
http://www.saveur.com/article/Recipes...

Second Brent's - but on the weekend there will be a line.

If you have a pasta machine its a great way to get the dough thin enough. I take it all the way down to 7 on the Atlas.

Here is a link to a technique that transformed my burger grilling:
http://www.amazingribs.com/recipes/ha...

For my pescatarian niece I have adapted Ming Tsai's pork potsticker recipe from "Blue Ginger" with good results.

4 Cup finely chopped Napa Cabbage
1 Tb salt
1/2 lb finely chopped raw shrimp (original recipe has fatty ground pork)
2 Tb finely chopped ginger
1 1/2 Tb finely chopped garlic
2 Tb soy sauce
3 Tb dark sesame oil
1 lightly beaten egg

Toss cabbage and half the salt in a bowl and macerate for 30 minutes. Squeeze cabbage as dry as possible. Combine all ingredients and fill potsticker wrappers. It makes around 50 - I freeze the excess on a parchment lined cookie sheet then transfer to a ziplock. They cook up fine right out of the freezer. As you have already made potstickers I won't bother with cooking instructions.

Ming's dipping sauce is equal parts soy, rice vinegar, and scallion greens with 1/5 volume each of dark sesame oil and sambal oelek.

Best of luck!

Here's a pic...not mine
http://www.hikespeak.com/trails/sturt...
Oh - you can swim in the ocean down here too.

You really will enjoy the San Gabriels. For starters Santa Anita Canyon has wonderful hikes of 3, 5, 9 and 10 miles - with great swimming holes in the summer. Afterwards you can get lunch or dinner in the San Gabriel Valley.

Everything you've ever wanted to know...
http://www.fornobravo.com/pizzaquest/...
A number of other dough recipes on the same site.

I like the Mar Vista Farmers' Market, but you're not going to find any down here that compare to Northern California. Hate to say it but its true. For Asian markets with quality ingredients Mitsuwa has already been mentioned. I also like the Galleria in Northridge (its across the street from REI so I usually hit both in the same trip). Its extremely clean and has excellent produce, seafood, and a huge selection of fresh noodles. Traffic will be a shock, as will summer heat. The good news is that tall mountains are a lot closer. Welcome.

Its labelled "natural". Quite good.

Greens! You will end up with wonderful pot likker. Or perhaps Hoppin' John.

Oops those look like matsutakes. Saute in a stir fry. My bad.

One of the best salads evah! My wife, who hates mushrooms loves it.
http://www.bonappetit.com/recipes/201...
Enjoy.

If you don't mind a suggestion from an Ann Arbor native, Costco has a great deal on 4-packs of Genova olive oil packed tuna. You could make it the way you want it with a quality product.

Wonderful thread. My go-to book is James Villas' "The Glory of Southern Cooking".

Spark's Woodfire Grill has a lovely upstairs dining room which can be reserved. We celebrated our daughter's high school graduation there (she turned 21 earlier this month). The food isn't tremendous, but the ambience is. Its the right size for your party.

You could try a faux cambro,
http://www.amazingribs.com/tips_and_t...
but I would worry about it overcooking. Best of luck.

Try Jon's or Olive Market (Oxnard and Whitsett). For the future they are quite easy to make:
http://dinersjournal.blogs.nytimes.co...

One last thing, this place
http://www.homebeerwinecheese.com/
is pretty wonderful. Helpful people and good contacts as well as great stuff.

This may be helpful in determining when it will be cheapest and best,
http://www.pickyourown.org/CAharvestc...
Besides the wholesale markets, which I am not familiar with, many retail outlets will offer case discounts, particularly if you order ahead. The Farm Boy, a lovely Korean produce market in Sherman Oaks, often puts blackberries on special as a loss leader. If you speak with them I am sure you could get a deal. Costco will also give case discounts on occasion. Best of luck.

In you don't mind going to Sherman Oaks, Farm Boy on Riverside and Hazeltine offers an excellent value for sushi platters.

What sort of fruit are you looking for? I understand you are making wine; what type of wine?

A third for Ramen Jinya. Caioti on Tujunga still has good pizza even though Ed LaDou is sorely missed. If you don't mind going a little north Lola's Peruvian chicken on Kester and Victory has very good wood-roasted chicken.

Quick and easy paraphrased from Williams-Sonoma's "California" cookbook:
2 Tb cooking oil
1 tsp red pepper flakes
2 cloves chopped garlic
2 Tb peeled and minced ginger
3 Tb dark sesame oil
2 Tb soy sauce
1 1/2 Tb balsamic
1 1/2 Tb sugar
2 tsp salt
1 lb thin fresh Chinese egg noodles (fresh udon works as well)
12 scallions sliced thinly
2 Tb toasted sesame seeds
1/2 C chopped cilantro
Warm oil add red pepper and cook for a few minutes. Add ginger and garlic and cook for one minute. Let cool.
Whisk sesame oil with soy sauce, balsamic sugar and salt - add to ginger /garlic mixture
Cook noodles, drain and toss with dressing. Add scallions and let sit for 1 to 2 hours.
Add sesame seeds and cilantro just before serving.
Enjoy

Glad you liked them. I do the buns by weight following Peter Reinhart's guideline of around 3 oz of dough per bun. I also use Saf-Instant yeast which I find more potent than others so the buns are bigger and lighter.

Perhaps a reverse sear approach would work...here is an excellent essay about its application in BBQ
http://www.amazingribs.com/tips_and_t...
I think you could start it at a low temp in the oven and then finish it in a very hot skillet. The principle behind reverse sear is that meat will brown, the Maillard reaction, a lot faster when the overall temp is higher.

I suggest you wait until next year and drive down to this place:
http://www.pellysfishmarket.com/#!loc...
If I recall correctly it is a hidden gem, and it is much closer than Ensenada. Best of luck.

I think the season just ended,
http://www.boatingmag.com/how-to/fish...