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FED's Profile

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Chiles En Nogada in LA? Someone must know!

have not had it at babita, but will. but i think the version at casita is just about definitive.

May 22, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

i agree. just great beef. there are no baking spices (i've watched it being made ... burger geek), but there are caramelized onions and there is a squirt of ketchup (which contains cloves). i don't find the patty too thin. it's 5 ounces or so, which is just right for me. ymmv.

May 06, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

i'm not going to claim that ht is god's gift (and comparing anything to bludso's is, essentially, that), but i'm very picky about bbq and what they have is good. btw, i always order the fatty end of the brisket, which they are happy to do (and one of hte few places that will).

May 06, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

my unofficial FED ranking: tacos tumbras a tomas (some of my favorite tacos downtown), ana maria (better for gorditas, IMHO), las morelianas ... but i haven't eaten there in a while so maybe they've gotten better.

Apr 29, 2014
FED in Los Angeles Area
1

Belcampo Cheeseburger

in fairness, its hard to tell whether pop-up was their choice or the writer's. as i understand it, it's a temporary gig to keep the license in operation, then they'll come back full-time after all renovations are done.

Apr 28, 2014
FED in Los Angeles Area

dishwasher for shallow countertops

Everything i'm finding through mr. google seems to be 3-4 years old. I've got an old house with 22 1/4-inch deep cabinets. Would like to get a built-in dishwasher. I understand some European models can be made to fit. Has anybody had any experience with this or any other solution?

Apr 25, 2014
FED in Cookware

Belcampo Cheeseburger

Apr 25, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

just ate there for lunch. it's good bbq in a very pleasant setting. it's kind of pricey, but i can see an upcharge for place that you can sit outside on nice benches and watch the girls go by, as opposed to having your meat handed to you through a steel mesh window. their sides are almost uniformly awful, though.

Apr 22, 2014
FED in Los Angeles Area

"Fresh" dried Pinto Beans in Los Angeles?

just one moment to say that the new mexican staple of well-cooked pintos "re-fried" with bacon fat and topped with a little bit of cheese is about as good as food gets.

Apr 18, 2014
FED in Los Angeles Area

"Fresh" dried Pinto Beans in Los Angeles?

I am NOT a fan of baking soda. they get soft, but there's something slimy about the texture. OTOH, I don't soak either, so take that for what it's worth. Pintos are usually done in about 2 hours. Creamy, great broth.

Apr 17, 2014
FED in Los Angeles Area

Chianina Steakhouse that serves, only...guess what?

your mileage may vary, but my problem with steakhouses is that they always serve too big portions. I love a good steak but 8 ounces is plenty.

Apr 17, 2014
FED in Los Angeles Area

Chianina Steakhouse that serves, only...guess what?

i ate there last week. The beef was very good (labeled piemontese, the waiter said they'd have chianina sometime in the near future). Well-seasoned and perfectly cooked. Nailed the doneness (i like rare side of medium-rare). sides were mixed from very good to pretty good. It's expensive, particularly for Long Beach, but a nice special occasion place. Wine list was pretty pricey.

Apr 16, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

as i understand it, the santa monica store will be a pop-up at first (something to do with licensing). it will return in a permanent incarnation this fall.

Apr 14, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

from the cooks -- the fries are oil-blanched in the morning and then fired again just before service. They're definitely double-cooked, but they say they have had problems with go-orders getting limp and they're working on it.

Apr 04, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

not according to the guy who was making pizzas there yesterday. if you're talking about that big gleaming chrome thing in the center of the counter. i asked that specifically and he said it was a soda controller.

Apr 02, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

that's actually a fancy soda fountain dommy. i asked.

Apr 02, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

not a fan of in'n'out fries either. but that shouldn't make you stay away from the belcampo version. the one's i had were suitably if not perfectly crisp and the flavor was terrific. if they're not double-cooking, they're at least blanching and there's not of that horrible raw potato flavor.

Mar 31, 2014
FED in Los Angeles Area

Belcampo Cheeseburger

The burger is great. but for the love of god, don't pass up the fries -- fried in beef tallow. perfect. I've tasted both cheesesteaks and they are both good. I was skepteical of how the traditional would work when made with good meat instead of shaved frozen junk, but it is still recognizably philly, though better. With belcampo, sticky rice, tacos a tomas, DTLA cheese, and horsethief, the market is really hopping.

Mar 28, 2014
FED in Los Angeles Area

The Best Butter Available in Los Angeles?

if anybody should be able to get it, it should be you!

Mar 21, 2014
FED in Los Angeles Area

Long Beach next week

he's just trolling. anybody who's tasted one of those pies or cakes knows better. unless they've got no tastebuds at all.

Mar 19, 2014
FED in Los Angeles Area

your favorite vintage cookbooks

i still cook regularly out of the '57 joy of cooking, is that vintage? another good one that gets overlooked is helen evans brown's west coast cookery.

Mar 13, 2014
FED in Food Media & News

Dry brine wild goose?

give me another name. this is not a cure. you are not drying the meat. it is not a seasoning because it does more than flavor.

Mar 13, 2014
FED in Home Cooking

Dry brine wild goose?

exactly. it works just like wet-brining, but without added water.

Mar 13, 2014
FED in Home Cooking

Dry brine wild goose?

dry brine would become a cure if you left it long enough to leach significant moisture out. that would take a lot more salt than you use for dry brining, and more time.

Mar 13, 2014
FED in Home Cooking

your favorite vintage cookbooks

that is a great store.

Mar 12, 2014
FED in Food Media & News

Dry brine wild goose?

dry-brining seasons and helps the meat retain moisture.

Mar 12, 2014
FED in Home Cooking

Actually organic at Farmers Markets ???

after 30 years of working with farmers, i'm really wondering how you tell organic by appearance. that is some trick. there certainly are issues with verification, but to start throwing around names of farmers you're "suspicious of" because of, well, i'm trying to think of a nicer word than "ignorance" but i'm not having much luck.

Mar 07, 2014
FED in Los Angeles Area
6

How to make dried beans rehydrate evenly?

huge issue in some places. visiting a friend and cooking split peas and they never softened. WTF? in LA, they're falling apart in 30 minutes.

Mar 07, 2014
FED in Home Cooking
1

How to make dried beans rehydrate evenly?

with all of these rules, it's important to remember that it's the dose that makes the poison. a little bit of chopped tomato won't make much of a difference and neither will a little bit of salt. but an extremely acidic base will stop it dead. that's the secret to boston baked beans -- you cook them first, then add the molasses flavorings and cook them for what seems like forever. it's the acidity in the molasses that keeps the beans from collapsing into mush.

Mar 07, 2014
FED in Home Cooking

How to make dried beans rehydrate evenly?

sorry, no. soaking does almost nothing to leach out the sugars (oligosaccharides). those bubbles are air escaping from the dried beans. makes sense when you think about it -- the sugars are what the beans need to sprout/soaking is the first stage of germination. Hot soaking does reduce the sugars a little bit, because the boiling water breaks down the cellulose that holds the sugars. but you'd have to hot soak repeatedly to get anything like a noticeable reduction. there are other reasons to soak -- shortened cooking time (greater or lesser depending on the variety), and more even hydration (again, greater or lesser depending on the variety). but the reduction in sugars is not one of them.

Mar 07, 2014
FED in Home Cooking