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OneJayneDoe's Profile

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Looking for a recipe from Mario's Italian Restaurant in Santa Monica and Westwood

If you ever had the chance to dine at the Mario's in Westwood or Santa Monica in the late 90's, you were in for a treat.

I am in search of the recipe for their pizza sauce and or crust, if anyone knows anyone that has does not help.

Thank you for your help!

Mar 24, 2012
OneJayneDoe in Home Cooking

The Stand - Woodland Hills -- Our First and Last Visit

The culinary wasteland that is the west SFV has another place that I can scratch off my list. I have waited a long time to try The Stand in order for the bugs to get worked out. But, I guess that I didn't wait long enough, and I will not be back.

We visited The Stand on this past Sunday afternoon. When we arrived, the restaurant had only four tables seated, one waiting for food, and one that had just ordered ahead of us.

The cashier/server irked me right off the bat (I'm sorry, but I have a problem with this) by calling me sweety and honey while I was taking my time to read the menu. Perhaps this works in the south, but I really do not like it, and I think it is not appropriate.

We ordered two chicago dogs, one grilled dog on a grilled bun with grilled onions, chili cheese fries, and two beers. Our beer was opened for us at the register, but we were not offered a glass or a cup. Our check was $26.

We went to find a table and waited for our food. The beer was good, but not that cold, and should have been colder. By this time three more tables had come into the restaurant. The two tables ahead of us were served. And we waited. A table that had come in after us was served their food. And we waited. And waited. And waited.

Finally after about 25 minutes our pager went off and our order came out.

The chili cheese fries were mushy and cold. The chicago dog had so much topping that you had to literally strip off most of it to get to the dog. I understand the concept and have had chicago dogs in chicago, but this was ridiculous. My hot dog and bun were not grilled as ordered and both of our hot dogs were cold.

So, after our long wait, the bugs haven't been worked out yet and we won't be going back to find out if they will be. We left a note regarding the problem along with our contact info. I know we'll never hear from them.

The Stand
5780 Canoga Ave, Woodland Hills, CA 91367

Dec 15, 2009
OneJayneDoe in Los Angeles Area

Anything new and exciting between SYR and Utica?

I'm making a pilgrimage home to Central NY from the West Coast in August. I want to hit all of my old haunts and make new friends while I'm there. I will definitely be visiting Dinosaur BBQ in syracuse, Pepi's Pizza in Oneida, Florentine Pastry Shop in Utica and Petite Maison in Waterville. Please remind me of other places that I shouldn't miss and other newbies that are sure to become my new friends.

If you happen to know of any raw food, vegetarian, or vegan restaurants, I'd like to know about those as well. Thank you so much!

Pie in the San Fernando Valley

This place is out of your way - in Van Nuys, but their pies are terrific.

Jul 10, 2009
OneJayneDoe in Los Angeles Area

iso settlement cookbook blueberry gingerbread recipe or other similar recipes for gingerbread

Hello! I'm so excited that I found the recipe for you. I hope this is it.
I'm assuming that you know what size pan to use, the temp of the oven and how long to bake. The cake is called Gingerbread No. 2

1 egg, 2 teaspoons ginger,

1 cup sugar, 1/2 cup shortening, 2 teaspoons soda,

1 cup molasses, 3 cups flour,

1 cup sour or buttermilk, 1/2 cup currants, or in season 1 quart blueberries.

1 teaspoon spices, (cinnamon and cloves),

Mix soda and sour milk and add to molasses. Cream butter, add sugar, then the egg; sift remaining dry ingredients. Combine mixtures. Pour into buttered shallow pans and bake in a moderately hot oven.

Jul 04, 2009
OneJayneDoe in Home Cooking

cherries, what to do?

Why not cherry ganache tart? Pie or tart crust, ganache filling topped with the halved pitted cherries and a brushing of melted currant jelly glaze. Delish!

Jul 03, 2009
OneJayneDoe in Home Cooking

What is your most popular homemade birthday dessert?

Well, I learned a valuable lesson! When DH came home and saw the Foundation Cake under the glass dome, he told me that it was bad luck to bake your own birthday cake. Is that true?
When I finally cut into the cake, it looked beautifully moist and smelled delicious. We both took a bite and wow! Was I ever disappointed. It tasted horrible, only worse. It was dry, and tasted like nothing - flat, dusty breadcrumbs come to mind. I don't understand why - the cake wasn't overmixed or overbaked. The frosting was good; DH commented that it wasn't one of my "best", although he enjoyed the exact same frosting on a different cake last month.
I was left to The Elvis cake (banana cake with peanut butter frosting) and again - it was not good! The cake was moist but it carried a funny taste and didn't have the bright banana taste that I am used to.. It just fell flat. Batting 1000 - haven't even had the "courage" to taste the flourless cake or the boccone dolce.
I did make the desserts with Plugra instead of my usual butter. I can't see how that could make things taste so Awful! I'm an experienced baker, I'm flummoxed, and beyond disappointed. Back to the drawing board. Thank you for all of your suggestions! If I didn't make something that you suggested it was most likely due to the fact that DH is allergic to coconut and just plain finicky!

Jul 03, 2009
OneJayneDoe in Home Cooking

What is your most popular homemade birthday dessert?

Hello - Back with an update. The Foundation cake is a simple butter cake that Mom made for the kids for our birthdays (if that's what we asked for - one year I asked for and got a pineapple pie! Unforgettable!) She would top it with cooked frosting that I scraped off - too sweet. I never did have a taste for frosting after that. But I digress.
Today was baking day for the B'day and almost all is done but the assembly. The Flourless Chocolate Cake is done! The Foundation Cake is done and frosted with the America Test Kitchens Chocolate Frosting - I like it a lot and I don't like frosting that much. The Elvis cake is done and awaiting the peanut butter icing which is also done. The Boccone Dulce meringues are cooling in the oven. I decided to made a change in the recipe. I added ground almonds to the meringue and whipped up some Grand Mariner pastry creme to add to the layers. The Rustic Apple tart pastry is chilling in the fridge. I'll bake that off in the morning before DH wakes up - he'll have delish aromas in the morning when we go off for our day. Thanks again for all of your suggestions and comments. I'll post again Thursday with the results of the taste test and photos if I can.

Jun 30, 2009
OneJayneDoe in Home Cooking

What is in your refrigerator right now?

Let's see:
Land o Lakes Unsalted Butter and Salted butter, Plugra,
Oscar Mayer Thick Sliced Bacon, Boars Head Oven Gold Turkey, Black Forest Ham, Sharp Provolone, Baby Swiss Tillamook Extra Sharp Cheddar, Mild Cheddar, Monterey Jack,
Whole Milk Mozzarella, Brie, Homemade Tortilla Dough, Pizza Dough, Hamburger/Sausage Bun Dough, Hot Sausages, hebrew National Hot Dogs, Leftover Beef Rump roast
Fresh Dill, Mint, Basil, Oregano
Carrots, Celery, Brocolli, scallions, cucumbers, romaine, green and red bell peppers, Dates, Strawberries, Raspberries, 1 Avocado, 1 1/2 gallon fresh orange juice I squeezed this morning
Eggs, english muffins, cream cheese, six kinds of jams and preserves, three salsas, three BBQ sauces, ketchup, dijon, buttermilk, homemade chocolate sauce and butterscotch sauce
Tub of plain yogurt, garbanzos and tahini, coca cola, gingerale, rootbeer, tonic, orange stoli, bottle of champagne and bombay saphire, lemons and limes, chocolate pudding, homemade chocolate chip cookie dough, vinegars, pickles, mayo, miracle whip, soy sauce, Sierra Nevada Pale Ale, Grape Juice, Hawaiian Punch!

Jun 28, 2009
OneJayneDoe in General Topics

What is your most popular homemade birthday dessert?

I am referring to the "Elvis" Cake reference, but everything that is old is new again - I remember eating banana cake with PB frosting as a child long before the cake was named for him. Classic!

Jun 28, 2009
OneJayneDoe in Home Cooking

What is your most popular homemade birthday dessert?

Thank you so much to my fellow Chowhounds for all of your replies and for expanding my dessert horizons! Your suggestions were marvelous and so thoughtful! Without pause I would make and devour all of the desserts suggested, however, having to share with my DH, he has one would call a "senstitive" palate - cannot tolerate some things due to allergies. That said...
Yes it is my birthday, and it will be just DH and myself celebrating. I will have the entire day Tuesday to bake and have decided to go crazy and to make the following for myself:
1) Flourless Chocolate Cake
2) Boccone Dulce that I will change a bit
3) "Elvis Cake" from my mothers 1942 family cookbook
4) Rustic Apple Tart from a recipe that I adapted from Jacques Pepin
5) "Foundation Cake" also my mothers cookbook, a stained and treasured keepsake dated 1951 from Carnation milk. I forgot about this cake that my mother made for my childhood birthdays until I found the cookbook this morning,
Yes, I know that is a LOT to bake and there will be plenty of left overs. I plan on taking leftovers to neighbors the next day, and DH will have variety in his lunch for the rest of the week.
I'll post the results of the baking frenzy on Thursday morning as soon as I wake up from Wednesday nights' sugar coma!
Thanks again.

Jun 28, 2009
OneJayneDoe in Home Cooking

French Fries made at home - tricks and tips

At this time of year, DH and I are usually in Chicago making our annual pilgrimage and chowing our way through the city, but this year due to job restraints we couldn't make the trip. To ease the pain, I'm making Italian Beef Sanwitches and French Fries for dinner tonight as a surprise.

I made the sanwitches and fries before a few months back, but I was curious if you have any tricks and tips for perfect homemade french fries? I liked what I made but they could definitely be improved.

I par fry the fries, but I wonder if you have any other suggestions.

We like the fries cut very small, matchstick size.

Any advice or perfected methodologies would be appreciated. I thank you and the sanwitches thank you!

Jun 26, 2009
OneJayneDoe in Home Cooking

What is your most popular homemade birthday dessert?

I have a B'day coming up and although it sounds a little weird, I need some help in deciding what to make for a birthday dessert. Nothing in my usual list of goodies sounds particularly exciting.

What is your go to homemade birthday dessert that always gets raves? There is one condition: Please no desserts made with cake mix! Thanks in advance for your suggestions!

Jun 25, 2009
OneJayneDoe in Home Cooking

Another RSVP Complaint

As an assistant to a Vice President of Business Operations I have been in a similar situation where invitations to a black tie launch of a non-profit organization have been sent via US mail, RSVP's cards (with stamped envelopes) requested by a certain date, follow up calls made to the invitees a day or two after the RSVP date to give "breathing room" and because organizer of said event didn't want to "pressure" the high power executives invited to the event. Pressure? Sad. I spent hours on the phone calling the assistants of the invited executives that had not responded. I am of the opinion that either you are available to attend or cannot, and respond accordingly. Most of the assistants I contacted were not very pleasant to deal with and reacted with my inquiry with a less that pleasant attitude as if I were wasting their time. Some of the execs that had declined the invite showed up to the event, and brought additional guests along (and made demands in seating changes -go figure) while others that had accepted no showed. Sad state of affairs.

Jun 25, 2009
OneJayneDoe in Not About Food

Mazzarino's Update - Very Soon!

Update: I called the restaurant Monday, June 22. There is a new message dated June 17 stating that the restaurant should be open in two weeks. Is it two weeks yet?

Jun 24, 2009
OneJayneDoe in Los Angeles Area

Help! Will hubby ruin lamb with this marinade?

While watching a cooking show last night, DH announced that he wants to make marinated and grilled lamb kebobs this weekend. We are kebob virgins! The shocker is that he wants to use Good Seasons Garlic and Herb salad dressing seasoning mix in some kind of marinade. I have no idea where he came up with this concept.

Have you ever used Good Seasons as a marinade for lamb? Do you like it? What other marinades do you like? Are there bottled varieties that are terrific for flavors and convenience? What about a yogurt marinade?

Thanks in advance.

Jun 24, 2009
OneJayneDoe in Home Cooking

do you feed the less fortunate?

Every time my husband does the grocery shopping he makes a hefty donation to Food For All.

Jun 23, 2009
OneJayneDoe in Not About Food

Is the Pringles container recyclable?

I wash the interior of the can very carefully and decorate the outside, then fill it with cookies to give to hubby as a crush free snack container for his back back.

Jun 23, 2009
OneJayneDoe in Not About Food

Cheese crackers

Wise products are available through their Ebay store at this link:
Thank you for this posting. I grew up eating these cheese crackers and haven't thought about them for years. Now I have a craving!

Jun 23, 2009
OneJayneDoe in General Topics

What is your Favorite Breakfast Sandwich?

Yum! You took the words, err, sandwich right out of my mouth. My sentiments exactly!

Jun 22, 2009
OneJayneDoe in General Topics

Buttermilk Pancakes

I must agree that buttermilk pancakes made from scratch are the best pancakes on earth! For the record, i think that the last time that I ate a pancake made from a mix was when I was about 12 years old visiting my newly married sister. She made me Bisquick pancakes for breakfast - I remember spitting them out because they tasted like chemicals.
My favorite buttermilk pancake recipe is in the Betty Crocker Picture Cook Book circa 1950. They are light, fluffy and delicious. They are my go to pancakes for weekend breakfasts.

Jun 21, 2009
OneJayneDoe in Home Cooking

Restaurant Owner responses

Dear Friend:
My DH and I had a horrible experience at a restaurant that is a fave on this board. We were seated directly next to the kitchen, and had terrible service. After the order was taken, the server managed to slip our check on the table at about the 30 minute mark before we had even eaten. After we waited over 50 minutes for our breakfast but could not get the server to come to our table, we got up and left. She waived goodbye to us!
I sent an email to the manager, and never received a reply. I sent a letter to the owner. Never received a reply. We waited six months and went back. We had a very similar negative experience. I again sent an email and a letter. Never heard a word from the owner or the manager. I did expect to be contacted by either the owner or the manager. I can't understand not contacting a customer that has a bad experience.
The owner that you dealt with has no clue. He won't be in business for long.

Jun 18, 2009
OneJayneDoe in Not About Food

Whats for Breakfast?

I was feeling especially hungry this morning. I made an egg sandwich on a toasted english muffin with two thin slices of grilled black forest ham, some melted aged cheddar cheese and sliced roma tomato, washed down with fresh squeezed orange juice and a mug of earl grey tea with a bit of honey. Ahh, blessed food coma!

Jun 16, 2009
OneJayneDoe in General Topics

Ibarra Chocolate: What do you do with it?

I recently bought a box of Ibarra Chocolate and now I need some inspiration for what to do with it. The website was fairly unhelpful. What do you use it for? Thanks!

Jun 15, 2009
OneJayneDoe in Home Cooking

$7.99 6-packs of Torpedo and Celebration Ale @ Whole Foods

The beer may be at a great price because it's past its prime. Check the brew date. The Celebration Ale was most likely brewed in late October/early November. Not so fresh.

Jun 14, 2009
OneJayneDoe in Los Angeles Area

EGGs Benedict

I admit that I am a traditionalist when it comes to Eggs Benedict. I use Julia Child's Hollandaise recipe and make it on the stove with extra lemon. The canadian bacon is sliced thick and browned crisp on one side. Sometimes I use applewood smoked bacon instead. Always add a slice of cold roma tomato, seeded. I always toast my english muffin. It HAS to be crispy. I Like to make my english muffins from scratch. I add herbs like basil, dill or rosemary. Try it sometime!

Jun 13, 2009
OneJayneDoe in Home Cooking

Canning Jar Suppliers in Los Angeles

They are also available at Albertsons. IIRC, they are a bit less expensive than at S&F. Walmart also carries them, but only seasonally. Hope this helps.

Jun 11, 2009
OneJayneDoe in Los Angeles Area

Sunday Lunch not Brunch in Pasadena

I haven't been to Pasadena for over a year, will be going to the Rose Bowl next weekend. I'd like to surprise hubby with a nice lunch after he walks around with me all morning at the swap meet.

We both love Parkway Grill, but I wanted to try something new. What are your suggestions?

Thanks so much!

Jun 04, 2009
OneJayneDoe in Los Angeles Area

Aroma of Ground Pork Cooking

HI- We live in the SF Valley area of Los Angeles. I guess I should check with the store manager and find out where they procure their pork. No boar, please!

Jun 01, 2009
OneJayneDoe in Home Cooking

Aroma of Ground Pork Cooking

I made bolognese sauce over the weekend. I make it with ground pork and ground sirloin. Hubby said that the smell of the ground pork cooking was BAD, similar to a stinky fish. The bolognese tasted fantastic BTW, so it left me wondering.

I know the pork was fresh, and it did give off a rather distinctive, not so chowish smell while cooking. Anyone else have a similar experience? What could be the cause? How can it be prevented?


Jun 01, 2009
OneJayneDoe in Home Cooking