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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.

about 22 hours ago
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

How to make dried beans rehydrate evenly?

i have never soaked lentils or split peas. and i usually cover the pot for at least part of the cooking. i really hate the use of baking soda as a softener. technically, it works, but it leaves a slightly slimy texture and does affect the flavor.

Mar 06, 2014
FED in Home Cooking
1

Long Beach next week

bake 'n' broil is great for what it is: a neighborhood diner with great $7 to $9 entrees (with soup or salad!). but lately i have noticed the prices creeping up into the $10-$12 range, at which point it becomes a slightly tougher call. mostly go for breakfast and lunch these days. All their cakes and pies are terrific, as are the breakfast pastries.

Feb 28, 2014
FED in Los Angeles Area
1

Long Beach next week

OCWeekly just came up with this list of "10 essentials". some notables left on, but some on here i haven't tried yet. http://blogs.ocweekly.com/stickaforki...

Feb 28, 2014
FED in Los Angeles Area
1

Long Beach next week

leave the waiters out of this! :)

Feb 27, 2014
FED in Los Angeles Area

Long Beach next week

sorry, i think maybe it is a case of your taste maturing, rather than the other way around. i've lived in long beach 20 years and have eaten at l'opera several times over that period. i've always said it was louise's food at valentino prices.

Feb 26, 2014
FED in Los Angeles Area
1

Long Beach next week

plenty of suggestions here ... close to the convention center is tough, but michael's pizzeria and Beachwood are both on the promenade and that's relatively close. Omelet inn is close by and good for breakfast or lunch. bake ''n' broil, is of course the go-to place for baked stuff, but it's quite a ways away. i've eaten at fuego and it's just fine with a very nice view. didn't find it all THAT expensive. lots of love for enrique's, which is understandable, but i really like lola's, too ... on fourth street by No. 9.

Feb 25, 2014
FED in Los Angeles Area

Diccionario Enciclopédico de la Gastronomía Mexicana

this is terrific news.

Feb 14, 2014
FED in Home Cooking