Joe Blowe's Profile
Best Fish 'n Chips in LA?
They're not mentioned in this thread, but the Whale and Ale in San Pedro used to get good mentions on this board.
However, my last trip there was disappointing to say the least: soggy chips, overcooked fish, and surly attitudes all around...
Skip it.
"Fresh" dried Pinto Beans in Los Angeles?
Try Rancho Gordo online, or from one of the few stores in SoCal that stock their products...
http://ranchogordo.com/html/rg_market_schedule.htm
Liquor store by The Grove
Immediate vicinity or general vicinity?
K&L Wine is 3.5 miles away and carries a decent-enough selection of spirits, but nothing to rival Hi-Time or the like...
Obstler / fruit brandy / schnaps in the United States???
Jason, by any chance have you sampled Clear Creek's Mirabelle? If so, how does it compare to the few French versions available in the U.S.? Thanks...
Obstler / fruit brandy / schnaps in the United States???
Just happened across this thread, and couldn't agree more with your assessment of Daron -- the only note that I consistently picked up from that one was 'olive brine'. Thankfully, I only bought the 375ml of that disappointing example!
I've enjoyed the Dupont 5 year ("Fine Reserve"), and look forward to finding Chauffe Coeur (looks like K&L is the only player in my neck of the woods)...
Kula Revolving Sushi: J-Town
FWIW, a Kula is being built at the site of the defunct Gardena Ramen...
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Gardena Ramen (CLOSED)
1840 W 182nd St, Torrance, CA 90504
Is there a good Jewish Deli in southbay near Torrance
I'm on record (about 5 to 7 years ago) saying that New York Deli is great!
They were great. And then they took a massive downhill slide in quality a few years ago. I stopped going. Period.
It's worth the trek up the 110 to go to Langer's.
P.S. No one would make a lot of money opening up a Jewish deli in Torrance. It's Torrance, after all...
Joe Blowe
Torrance, Calif.
Looking for Raclette (Cheese)
For the record, the raclette is $15/lb. at Alpine Village.
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Alpine Village
833 Torrance Blvd, Torrance, CA 90502
El Gallo Grill (f/k/a Gallo's Grill)
For now I'd say Yes, there are better alternatives in the area. Certainly not worth the drive from Torrance (where we live) solely to eat there; but we were in the area and gave it a shot.
It shows promise, and they need more time to get up to speed after a seven year absence. I'll return in the spring and check the progress -- looking forward to hearing more trip reports in the meantime...
El Gallo Grill (f/k/a Gallo's Grill)
The wife and I made our first visit to the newly reopened El Gallo Grill ("Gallo's Grill") today. I mentioned to the waitress that I, and many others, have been waiting a LONG time for this day -- she was very aware of that fact!
They've only been open a week now (10 Dec 2011), and it shows a bit, but they'll undoubtedly iron things out quickly. The staff seems to be mostly veteran restaurant workers, and there was very little to complain about service-wise.
After taking our orders, we were presented with a nice, big basket of very average tortilla chips (maybe they'll upgrade those in the near future), a very nice salsa (made on the premises, of course), some fresh jicama slices dusted with chili powder, and some pickled red onions drizzled with lime juice.
After a good 15 to 20 minutes (look at the bottom of the menu for the disclaimer about wait times and the goodness of grilling over wood!) we received our food. My wife had the Carnitas Brocheta Tacos ($8). Very moist, expertly grilled, yet somewhat lacking in flavor. Will try again in the future...
I had the New York Steak Torta ($10). Moist, expertly grilled with a perfect amount of smokiness, enjoyable! I'm used to your average SoCal torta being jam-packed full of cheese, avocados, beans, etc. -- this ain't that. Meat, a smear of crema, some lettuce. That's it.
All dishes come with a choice of ONE side -- the wife had the rice, which was nice, and I had a small bowl of the basic frijoles de la olla.
Worst part of the visit was the fact that the beer menu has PBR but not Negra Modelo? Ahem, but WTF? If I'm gonna have a beer in a Mexican restaurant, it's got to be a Negra Modelo!
Will visit again...
http://elgallogrill.com/
http://chowhound.chow.com/topics/345475
http://chowhound.chow.com/topics/708271
http://chowhound.chow.com/topics/806371
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El Gallo Grill
4533 E Cesar E Chavez Ave, Los Angeles, CA 90022
Mexican in Orange County
Whenever my wife and I make the drive to Costa Mesa, our Mexican joint of choice is Super Pollo!
http://www.ocsuperchicken.com/
The sides (rice, beans, salsa, guac) are only slightly above average, but you go for the chicken slathered in garlic butter -- the sum is greater than the parts.
P.S. I *always* hit Hi-Time afterwards...
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Super Pollo
1731 Superior Ave, Costa Mesa, CA
Hi-Time Wine Cellars
250 Ogle St, Costa Mesa, CA
Do you Moka?
"I use a couple of small ice cubes in my water because - well - cold water makes better espresso."
Please enlighten us -- can't wait to hear this...
Kitchen Appliances Made in USA?
"Hopefully this will change if/as more people request USA made..."
No, it won't.
It won't change until investors' expectations of profits change.
Kitchen Appliances Made in USA?
Regarding Cadco and its subsidiary BroilKing, if you go back and review my Dec. 2007 post I noted that their ovens are made in Italy by Unox. Cadco/BroilKing are simply rebadging the ovens, and never claimed to be the original manufacturer.
The newest ovens do have some plastic trim bits, which I do not care for -- if you can find an older model somewhere, you'll note that the chassis is almost entirely stainless steel.
And, it's not as loud as a jet engine, and they do not "heat the entire kitchen" when running! As I stated before, the unit is insulated with mylar-encapsulated fiberglass, which keeps *most* of the heat inside the unit during operation (there is an exhaust port on the back of the unit). But, I wouldn't touch the exterior when it's running at full blast ;-)
I'm still a HUGE fan of our Cadco oven, and we use it several times a week. Our BlueStar oven is used primarily to store pots and pans, and for the occasional turkey!
La Super Rica (S.B. area)--what do you love?
What is it then? A dairy restaurant?
I keed, I keed ;-)
La Super Rica (S.B. area)--what do you love?
Nothin' says Mexican food like cheese and bacon!! :-/
Did you know that Benihana has "Endless Sushi" for $29.00?
This one's all yours -- stuff yourself silly.
storage ideas for things like flour, sugar...
Yup, that's what I said two years ago upthread ;-)
There's a New Korean Market in Town...
Freshia has closed its doors:
http://www.dailybreeze.com/ci_18904894
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[...] Company officials could not be reached for comment. However, the entire Garden Grove-based chain - including outlets in Tustin and Garden Grove - has shut down in recent months. The Torrance location was the last one.
The chain of Korean markets had reportedly been in decline for some months and tenants, including the Kyochen Chicken outlet in the store that some regarded as the best fried chicken in Southern California, had gradually left.
Freshia opened in the Torrance location after Albertsons closed its small, dated, "underperforming" store there in January 2006. Before that it had been a Lucky supermarket, a chain Albertsons acquired in 1999.
City officials said this week they had not yet heard whether any other retailer was planning to move into the location.
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I last visited the store about a month ago, and things looked pretty rough around there -- the writing was clearly on the wall.
Market World FTW, I guess...
Lump Charcoal in OC
Um, yeah, that all went without saying.
I was merely pointing out that BGE charcoal is manufactured by RO. Origin was not an issue -- the issue is that one can save a lot of money *not buying* BGE charcoal!
looking for "chewy" gelato
I know what you're looking for, and I agree with you that it might just not exist in L.A.
Someone here will correct me if I'm wrong, but I believe you want a cornstarch-thickened Sicilian-style gelato. Gelati from the North use eggs as a thickener and are usually higher in butterfat (the way it's also made in the U.S.), so that's why you're not finding what you're looking for.
When I make low-fat milk gelato at home using cornstarch as a thickener, I get that taffy-like pull when scooping out of the bowl...
Gardena Ramen has closed for good...
Not sure how the old guy held it together for as long as he did, but there's a sign in the window stating that their last day was June 28.
RIP Gardena Ramen.
P.S. The old-school Chinese restaurant next door, Fu Shing, lost their lease. Looks like that whole strip could be changing...
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Gardena Ramen (CLOSED)
1840 W 182nd St, Torrance, CA 90504
Lump Charcoal in OC
BGE = Royal Oak
http://www.nakedwhiz.com/lumpdatabase/lumpbag5.htm
"We have heard rumors that Royal Oak saves their best lump for BGE. We have reviewed Royal Oak's own brand and found it to be as good as the BGE lump."
Restaurant and Kitchen Supply Stores, South Bay Edition, 2011
Earlier this year, ChefsMart moved from their old location on Artesia Bl. in Torrance to a *much* larger location on 190th St. in Gardena:
http://chefsmartinc.com/contact.aspx
A lot of large commercial equipment, along with consumer friendly items (pans, knives, etc.).
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ChefsMart
1355 W. 190th Street, Gardena, CA 90248
Restaurant and Kitchen Supply Stores, South Bay Edition, 2011
My first addition for the year is Chefs’ Toys. Our friends in the O.C. are well aware of their commercial wares, and now they’re open in the South Bay:
http://www.chow.com/restaurants/923674/chefs-toys
Stopped by a couple of days ago, and their shelves are nearly full (they opened in April 2011)…
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Chefs' Toys
20100 Hamilton Ave, Torrance, CA 90502
Restaurant and Kitchen Supply Stores, South Bay Edition, 2011
Feel free to add your tips for old favorites and newcomers!
Also, FYI, the borders of the South Bay can be found here:
http://en.wikipedia.org/wiki/South_Bay%2C_Los_Angeles
Most delicious gelato--Grom Malibu -- gelato made the old fashioned way
I've been to Grom in Bologna, and it's very good. Not excellent, but very good for Italy.
Of course, in L.A. that means they probably blow the doors off the competition!
I've been to Bulgarini, and I thought it was probably the best gelato in California. Eatalian in Gardena is much closer to me, so that's where I usually end up when I need a fix.
Will have to hit Grom on my next trip up PCH...
