AAQjr's Profile
Fraiche in Culver City closing?
I agree with you that there is space for a more modern cocktail space in the area. Have you been to the bar at the old Tokyo 7-7 space? Personally it looks ugly from the outside, trying to decide if it's worth checking out or not
Fraiche in Culver City closing?
don't they have a bar? I keep meaning to check it out but never get around to it
Fraiche in Culver City closing?
That summarized it very well. I always liked their fresh pastas and small plates in the early days, nice patio. In the end it wasn't nice enough to be fine dining or cheap enough to be on the regular rotation.
...Batch is another new CC restaurant that seems to be doing pretty well.
UMAMIcatessen - Thoughts?!
Loved the Foie doughnut and the Cortado from the espresso section. When I went there the pig ears weren't that great either, although Idid like the pork rilletts.
Kogi Truck Innovator Goes Meatless (in his own eating)
Wow, that is a great video clip. He is very interesting to listen too. Maybe I'm wrong, but I am guessing he isn't against profit, he just finds it soul-less to talk about.
I am curious to hear the whole thing
Stella Rossa-Fab by Any Name But Turn Down the Volume
Nope, There is a reason 800 degrees is so busy.
Cinco de Mayo 2012 - Want to cook from your Mexican books with me?
I would pick dishes from the Puebla area, since the holiday celebrates the battle of Puebla (and it's one of Mexico's great food cities). Chiles en nogada would be appropriate for example..
downtownish amazingness! culture shock?
Just go to Grand Central Market and you'll get downtown amazing! culture shock
Alcohol free Beef Bourguignon?
I'm glad you like it! Verjus has a lot of uses in the kitchen
Santa Monica for the weekend
Chego is still great! Went last night and couldn't believe how packed it was on a Wednesday. Rumor is they are going to (finally) start opening for lunch sometime soon..
Alcohol free Beef Bourguignon?
Sorry I missed your post earlier.
I usually use the fusion linked to above because i can get it at a good price from my purveyor. For me cost is most important because I use both Red and White and I don't like to dole it out in tea spoons. A clear will be the most versatile IME, but the Red or Burgundy is fun to play with if you have the pantry space.
It would be nice if there were more options out there!!
Butter.
Poundcake! spread with more butter griddle and top with mascerated berries and creme fraiche. Bagette with butter, sliced radishes and ham. Fresh homemade corn tortilla (pref made by an abuela) butter and salt. Shortbread cookies.
Got a nice piece of tuna, help me sear it properly, please!
Temper your Carbon steel or Cast iron pan over medium heat. Season the tuna. Turn heat to Medium high, add a small amt of oil (pref. rice bran, grapeseed, peanut heat tolerant oil) and tuna. Count to 20, Turn count to 20 repeat until all sides are seared.
Rest on a rack for a minute or two. Slice, Plate, Serve. It's not necessary to freeze but you can if you are nervous, just work fast have your pan hot, fish spat/tongs, resting rack handy before you begin
NYC -> LA in June: Tell Me What I'm Missing
El Carmen is really nice on a slower night or early. Great tequilla/mezcal and sangrita. Taco's aren't half bad. great atmo with paintings of masked wrestlers and Pre 1950's mexican movie posters.
Alcohol free Beef Bourguignon?
and for those same people even wine with 0.0% alcohol might be too much. The best we can do is make suggestions and let the OP decide what can work for her.
NYC -> LA in June: Tell Me What I'm Missing
Venice/Abbot Kinney is a nice area to walk around while you wait. Caffe Cielo about a mile away is reaally good as well (and they do the kyoto style drip iced coffee which you might want in June). And of course Chicago's Intelligencia is a block or so away from Gjelina (not a fan personally but many people like it).
NYC -> LA in June: Tell Me What I'm Missing
Hmmm, maybe lunch in Brentwood on the way to the Getty in Malibu , Brentwood Country mart would be a good choice. I would go to brunch at Campanille on the 9th know there have been some downhill reports but IMO they still do a nice brunch and move the b'fast on the 7th to Joan's on Third.
On the 10th you could score a reservation at Gjelina before heading out to LAX. I like the beer, limited cocktails and food at Father's Office in Culver City. For Coffee LaMill is still one of the best in LA, but there is a growing coffee scene including the new Handsome Coffee in Downtown to the Japanese roaster/Cafe Cafe Tomo on Sawtelle (Search for one of the super long coffee threads!)
Best (super high quality) Hot Fudge Sundae?
I wish someone would spill the beans on the CC Brown's recipe! Soo good
Alcohol free Beef Bourguignon?
Have you ever used verjus to braise meat? I have, several times. It will work fine, in fact it tastes lighter and closer to light pinot from burgandy than the big bodied merlot's most people use.
just call it 'boeuf bourguignon aux verjus rouge'. Problem solved. It's easier and lazier to just say no it cant be done. I'd rather help give her (the OP) a workable solution.
Alcohol free Beef Bourguignon?
good call, yeah I have used it for that as well.. I like to use it to de-glaze sauteed or seared mushrooms or other veg as well
Alcohol free Beef Bourguignon?
I have to admit, I originally thought the same as most of the other posters.. because I love wine and it is a wine dish It is tough to sub for. I do use a lot of verjus, because it is a good product in its own right. I have used it for braises before and it works fine. I thought it might be helpful to suggest.
Verjus is really just tart (acidic) grape juice made from wine grapes. The white is easier to find and great in vinaigrettes, for brightening soups (in place of lemon juice) ect..
Alcohol free Beef Bourguignon?
In your situation I would keep Verjus around the house. Red and White, it can be hard to find, just order it on line. It works great for braises, I have used it in this manner.
I have used this one: http://www.amazon.com/Red-Verjus-Fusion-750-ml/dp/B0029AFEHI
Good luck!
Help Me Teach My Cousin How to Cook
I wanted to give a plug for James Peterson's books because he focuses more on technique than on recipes (although the ones he has are good) AND he has very clear pictures.
Of course I am referring to 'Cooking' or his older and one I learned a lot from when I was a young cook 'Essentials of Cooking' http://tinyurl.com/6pmv8q4
is fresh tuna (for sushi) ok in the fridge overnight?
thick paper towel then plastic wrap.
Carbonara
Service.. Ie lunch service. But you always start with clean well salted water. carbonnara does not require starchy water, just water.
Carbonara
restaurants don't re-use pasta water! Seriously it's convenient and and thrifty to use your pasta water. but those pasta cookers get drained, cleaned and re filled after every service. It's the water and good technique that is important. The starch is a nice side benefit that helps if you are a line cook in the weeds and and need your sauce come together. .
Carbonara
Love the Music! Doesnt look bigger than a 3 oz ladle to me and it looks like he's dropping in about ~2oz of water at a time.
The water isn't starchy! That whole 'starchy water' thing is a romantic story with a small kernel of truth at the center. If you really want starchy water, make a slurry the flour in pasta doesn't have magical properties.
