Steve2 in LA's Profile

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Back to Animal

Sorry, W. Didn't see it mentioned in your previous reviews but we too liked the petit basque and chorizo as well as the hamachi tostada. I thought the poutine was kind of ubiquitous and soggied up a little too fast but tasted good . . . damned good.

2 days ago
Steve2 in LA in Los Angeles Area

Back to Animal

While some disagree, one of my long time favorites has been the pig ear, chili, lime, fried egg combo. Outstanding flavors and textures.

2 days ago
Steve2 in LA in Los Angeles Area

Interesting concept

Sounds like the owner is looking for a way to guarantee failure. (No competition in the work place? Seriously?) Not only is he accruing ridiculous expense with his "plates sealed in plastic after they are washed" but not accepting cash strikes me as pretentious, not sanitary and isn't cash "legal tender", meaning it must be accepted as remuneration? Jeez.

And no tipping? The staff is gonna hump working only for their hourly? He must mean the staff grouped in a corner, ignoring me while I'm trying to get my bill because, "hey, it's not like he's gonna tip us or anything." No thanks.

Wonder what it's like on the planet he's living on.

Apr 07, 2014
Steve2 in LA in Los Angeles Area

Hollow bread?

Couldn't have been too much yeast as a natural levain like sourdough, doesn't work like a dry yeast which can be "over measured". That said, it looks like it was rolled into shape rather than punched into shape, leaving a rather large pocket in the center. As it rose and later expanded in the oven, this pocket enlarged, pushing the dough around it to the outside where it baked/set quickly enough to hold it's shape. The void then, simply stayed. Next time, don't roll it into the loaf shape, pat and "coax" it and make sure there are as few air bubbles as possible. Very active starter will cause all kinds of interesting aberrations. Good luck.

Mar 29, 2014
Steve2 in LA in Home Cooking
3

Seeking New Coordinator for LA Dish of the Month

ABANDON!

Mar 25, 2014
Steve2 in LA in Los Angeles Area

Seeking New Coordinator for LA Dish of the Month

KEVIN

Mar 24, 2014
Steve2 in LA in Los Angeles Area

PIE - LA Dish of the Month (March 2014)

I've gotta put in a vote for the Pear Tatin at Cafe Moi in Van Nuys . . . topped with Creme Fraiche it's OOTW.

Mar 14, 2014
Steve2 in LA in Los Angeles Area
1

Looking to impress a career chef, but must cater lunch in Vernon, CA

I can't imagine it would be inexpensive but what about Baco Mercat? catering@bacomercat.com It would certainly impress.

Mar 13, 2014
Steve2 in LA in Los Angeles Area

Where to get my knives sharpened??

As on the previous board regarding this, I strongly recommend Ross's Cutlery downtown. Not only do they do an outstanding job but they're a couple of doors away from the Bradley Building (always a great visit) and walking distance to the new Central Market.

Feb 25, 2014
Steve2 in LA in Los Angeles Area

What restaurant do you really really really miss that is now closed ?????

Weiner Factory.

Feb 10, 2014
Steve2 in LA in Los Angeles Area

A "Dumb Starbucks" (that's the complete name) on Hillhurst ?

Nathan Fielder has come out as the prankster behind Dumb Starbucks, the parody coffee shop in Los Feliz that saw enthusiastic crowds for its off-label coffee and Vons pastries.

[Update: The Los Angeles County Health Department shut down Dumb Starbucks for not having proper permits to operate. The department posted a sign on the shop's window after Fielder's announcement.]

Fielder is the star of the Comedy Central reality show, “Nathan For You.” It’s known for its pranks, usually focused around small businesses. In one skit, he had a gas station owner offer dirt-cheap gas prices for anyone willing to drive up a mountain to drop off a rebate form.

"There have been lines around the block and very few small businesses get that from the start ... ," Fielder told a crowd of reporters when he revealed himself to be the instigator of Dumb Starbucks.

Feb 10, 2014
Steve2 in LA in Los Angeles Area

A "Dumb Starbucks" (that's the complete name) on Hillhurst ?

I saw a feature about this on the news and for the money invested (I figure at least 10 grand...costumes, rent, props, insurance, logo, signage, etc.) I can only imagine this is for some kind of reality or prank show. PLUS they're giving all the food away. Don't know how that's impacted by FDA and Health Law but there's somethin' goin' on.

Feb 09, 2014
Steve2 in LA in Los Angeles Area

Bacon Grease Anyone?

For some huge (and meaty) ham bones, check out your local Honey Baked Ham store. I buy about half-a-dozen bones a year from them for use in stocks, greens and the like. Sometimes they have "buy 3 get one free" deals. Check 'er out.

Feb 09, 2014
Steve2 in LA in General Topics
1

Crab Cakes

While it's been a few years since I imparted last, I like the ones at Traxx in Union Station. Maybe not classics but significantly fit t'eat.

Jan 30, 2014
Steve2 in LA in Los Angeles Area

raised or cake ????? Which kind of gal or guy are you ????

Unquestionably the unglazed buttermilk from Stan's in Westwood. Of course, if he has Blueberry Crisps that day, I could be at risk for stepping on my tongue.

Jan 26, 2014
Steve2 in LA in Los Angeles Area

Sparkling Shiraz

BevMo in Van Nuys has it http://www.bevmo.com/Shop/ProductDeta...

Dec 17, 2013
Steve2 in LA in Los Angeles Area

Chasen's chili at Bristol Farms

Although the CHOW-police may not like the placement, for now, here's that recipe:

Chasen's Famous Chili v.2
No, no. Supposedly THIS is the original Chasen’s recipe.

½ lb DRY PINTO BEANS
WATER
1 (28-oz) can DICED TOMATOES IN JUICE
1 LARGE GREEN BELL PEPPER, chopped
2 Tbsp VEGETABLE OIL
3 cups ONIONS, coarsely chopped
2 cloves GARLIC, crushed
½ cup PARSLEY, chopped
½ cup BUTTER
2 lb BEEF CHUCK, coarsely chopped*
1 lb PORK SHOULDER, coarsely chopped*
1/3 cup GEBHARDT'S CHILI POWDER
1 Tbsp SALT
1½ tsp PEPPER
1½ tsp GROUND CUMIN

* Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili.

Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.

Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.

Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.

Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve. You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.

Dec 06, 2013
Steve2 in LA in Los Angeles Area
1

What's your LEAST favorite restaurant in LA ? (excepting of course for chains).

Third thumbs down on Umami. Not only was I overwhelmed by the prices and underwhelmed by the food and service (I was the first one there one lunch time, nobody else around) but had the additional misfortune to be in the presence of owner, Adam Fleischman. He was truculent towards me and rude to his employees. Regretfully, I've watched his franchise expand but I certainly won't be back.

Dec 05, 2013
Steve2 in LA in Los Angeles Area

Best of the Roy Choi Restaurants?

A-Frame but they don't take reservations so you may have a wait. (Outstanding CHOW). Personally, I enjoy the communal tables although they're not conducive to intimate conversation. Check out the menu at their website (the building used to be an IHop)

Nov 15, 2013
Steve2 in LA in Los Angeles Area

Los Angeles Restaurants in the 80's

After eating lots of "BBQ'ed" Shrimp in New Orleans, I was always a little disappointed in Killer Shrimp (Sherman Oaks). Not quite the flavor profile I liked and it always seemed a bit stilted what with the specific shrimp counts (necessary, I understand but still) and lack of ambiance. That said, 'pears the latest incarnations live on in Santa Barbara and Marina del Rey.

Never been, figured out how to make it myselves years ago.

Nov 03, 2013
Steve2 in LA in Los Angeles Area

cream pies

Wait! No love for Four & Twenty in Van Nuys? They make both a banana cream and a chocolate cream pie that would make a grown man weep. In fact, I'm weeping right now.

Sep 13, 2013
Steve2 in LA in Los Angeles Area

CHOW Reviews: Williams-Sonoma 14-Inch Hammered Flat Bottom Wok

Absolutely no use for a flat bottomed wok. As far as the "wok hay", my 14" Taylor & Ng rolled steel wok is probably 35 years old and black as night. The seasoning is a result of the heat of my first house burning down around it. A VERY expensive way to season a wok, if I do say but oh, SO effective.

Sep 13, 2013
Steve2 in LA in Cookware
1

Where to eat after Sumo Wrestling event?

Are you participants or merely observers. That would make a huge difference in referral. Enquiring minds.

Sep 11, 2013
Steve2 in LA in Los Angeles Area
1

Heinz Ketchup Balsamic...anyone had it?

I've had it. It's a slightly more complex, sophisticated version of ketchup. Got mine at Gelson's. Great in a salad dressing. Definitely check it out.

Aug 07, 2013
Steve2 in LA in General Topics
1

"Cronuts" in LA?

I don't know about anyone else but, while I STILL haven't tried one of these creations, I'm already over it.

Jul 12, 2013
Steve2 in LA in Los Angeles Area

Los Angeles Restaurants in the 80's

Frequenters like myself and friends, referred to the Westwood Bratskellar as "The Ratskellar". Not particularly imaginative but it was the 80's we were young and uninformed.

Jul 10, 2013
Steve2 in LA in Los Angeles Area

Los Angeles Restaurants in the 80's

Retro vote for both the "Ratskellar" and the Authentic. Used to go to the Authentic before they enlarged into the next building. Really some righteous grub.

Jul 09, 2013
Steve2 in LA in Los Angeles Area

Los Angeles Restaurants in the 80's

We used to LOVE Orleans. Big deal for it's time, Prudhomme himself opened it and I STILL miss their Linguine with Tasso and Oysters. Wow, talk about a killer dish, nothing like it in town any longer.

Jul 06, 2013
Steve2 in LA in Los Angeles Area

"Cronuts" in LA?

Sign. Me. Up. (But don't you think they'd be expensive? If your average croissant runs about $2-$3 what's a filled, glazed, puff pastry creation gonna cost? Never, mind, I'll start saving now.)

May 21, 2013
Steve2 in LA in Los Angeles Area

At Trois Mec, diners must buy tickets upfront

Robert,
I think you're probably right about the "quality" issue but still, the idea rankles me. Seem that the restaurant is presuming bad behavior and creating a level of distrust that leaves ME serving THEM rather than the traditional relationship of client and service provider.

It'll be interesting to see how long this method lasts and whether they'll be obliged to go back to the traditional "pay as you go, thanks for coming" method. Either way, Ludo has never floated my boat and I'll STILL be holding down that table at Animal.

May 03, 2013
Steve2 in LA in Los Angeles Area