best places on Valley Boulevard San Gabriel

Thanks for the suggestions. BTW, by new I didn't mean the place was recently opened, I meant new to us-- as in somewhere we hadn't tried before. If anyone has any other SG places they really like, I'd love to hear. Thanks

withabandon in Los Angeles Area

best places on Valley Boulevard San Gabriel

That's probably the one. The store front faces East and has hot chiles hanging in the windows-- there is a bakery a door or two away; facing South in the same strip mall, there is a place that serves snowies and icies.

withabandon in Los Angeles Area

best places on Valley Boulevard San Gabriel

hello chowhounds,

We (meaning three white folks and one Taiwanese) were planning to have a pre-theatre dinner in Chinatown, that is until I read the postings on Chinatown and remembered that I had stopped going to Americanized Chinese places over a decade ago. This seemed to be a natural, inevitable step, because I had moved to San Gabriel. My two favorite places are Newport Seafood on Las Tunas and a little hole in the wall (that I don't know the name of ) that serves Hunnan food, located in the little strip mall next to the Holiday Inn on Valley. So after reading two boards on Chow, I thought better of the idea of going to eat in Chinatown. There is Yang chow right here in Pasadena and I don't go there either anymore.

So, that said-- finally my question-- I'd love opinions about favorite Chinese restaurants on Valley Boulevard or elsewhere in San Gabriel ( the city, not the whole valley) because we'd like to go somewhere new before heading down to the music center.

thanks!

withabandon in Los Angeles Area

Best sushi in Manhattan

I'm returning to my home town for another visit. Have lived in Los Angeles area for decades now, but always love "going home". I'd like to hear from New Yorkers- what is the best sushi bar you know?

Thanks!

withabandon in Manhattan

steel cut oatmeal help

Adding water works great! Thanks everyone.

withabandon in Home Cooking

steel cut oatmeal help

I don't want to add milk after it's cooked because steel cut oatmeal is so creamy and delicious, it doesn't need milk. I add a bit of real maple syrup, some flax seed, lots of blueberries and strawberries-- and it's wonderful. I have the quick cooking steel oats in the closet too-- I bought three different types-- one " quick" cooking and two that are regular cooking-- all steel oats. The quick cooking still takes a lot of time-- and I wonder how they've processed it---as for the fabulous can,I figure I can refill it with a brand that comes in a box or a bag. The imported oatmeal doesn't seem any different to me than the domestic. See interesting point someone made below about oat seeds all coming from Canada. Anyway thanks to you and everybody below.

withabandon in Home Cooking

steel cut oatmeal help

I have just discovered the deliciousness of real oatmeal. Anyone who has ever taken the time to make steel cut oatmeal, knows this is worth the time. However, as someone who works full time, I just don't have time to do this on any work morning. I read that it was possible to make enough to last five days and reheat daily portions. I haven't figured out a way to reheat so that it comes out resembling anything close to the creamy porridge that comes out of the freshly made pot. I've so far been reheating in the microwave, and instead if comes out sort of dry, and a little sticky. I do not want to add any milk after its cooked-- and fresh out of the pot, topped with a bit of real maple syrup, strawberries, and blueberries, it's just a bit of heaven. I can't take more than ten minutes to make something for breakfast, and still have time to eat it. Can anyone help? Please do not tell me to use quick or old fashioned oats-- or eat something else for breakfast-- or to get up an hour earlier. The goal is to make real oatmeal ahead of time, enough for the five days that it keeps, and be able to successfully reheat it. Please do not discuss the merits of one type of oatmeal vs another or segue into a discussion of other breakfast cereals, foods, or what I should top the oatmeal with. Please, please, please, I just need help to know how to successfully reheat. I realize that this may require an adjustment in how its cooked in the first place. I look forward to your replies.

Thank you so much for answering my question.

withabandon in Home Cooking

Sommelier snobbery - why do 4 star restaurants refuse to list white zinfandel?

I agree-- lots of tangents. I've been silently following this thread ( or should I say these threads) since the OP posted. To me good wine is wonderful; good food is fantastic; and when the two are well paired, it's pure poetry. Even more so with congenial company. ( just couldn't resist the fun of all that alliteration!) What is most frustrating to me in this thread is that it seems apparent that numerous responders confuse knowing about food with knowing about wine. Or even liking wine. There seems to be a demeaning of those who do not know about, appreciate, or particularly enjoy a varied palate of wines. There seems to be the implication that such people would have no knowledge, appreciation, or enjoyment of fine food. I humbly submit that one does not have to know anything about wine to know about and enjoy good food. One could argue that such souls are missing out on a more compete gustatory experience, but I think it is unkind to demean them, by suggesting that they don't belong in a fine restaurant and do not have a discerning palate. ( i.e. recall the woman could taste the "oil" in the riesling.) Was the wine steward rude? Hard to say without having been there. I'm hard pressed to believe that someone who laughs in the face of another person is the best arbiter of who is using a "snobbish tone". It appears that the wine steward was certainly concerned about safeguarding his career. I don't think he should be laughed at for wanting to do that. After all his function is to pair wine with food, so that each is enhanced. That's what the restaurant has hired him to do. Clearly there is a demand on the part of the restaurant's clientele for his services or they wouldn't keep him on. It seems to me, he endeavored to respond professionally to the woman, and perhaps find a wine she'd like ( albeit without running out to the local grocery for a bottle of WZ). I have to say, ( in a calm, soft tone) I wonder, really, who are the snobs here?

withabandon in Wine

Steak house in Pasadena CA?

Thanks everyone. Given all the reports of inconsistency, I'm taking the advice to head to Nick & Stef's. It's not that far, the menu looks great-- and we have friends who'll bring something from their wine cellar, since there is no corkage. Hopefully, it'll be wonderful.

withabandon in Los Angeles Area

Steak house in Pasadena CA?

Thanks everyone. This is for a birthday party-- so I want some ambiance too-- sounds like that is not Taylors. And I agree, Smitty's while i really like it, is not a steak house.
I like ipsedixit's explanation of why RC over ACH and JJ.
Anyone else care to chime with similar specifics?
Thanks.

withabandon in Los Angeles Area

Steak house in Pasadena CA?

I'd like to take my s.o. for steak since its his favorite food for his upcoming birthday-- so I'm looking for a place that has nice ambience ( and other food as well) that specializes in steak. There is JJ's and Ruth Chris that I can think of, but having not ever been to either, I'm not sure about picking one of them, or even if there is another place steak lovers would recommend. Definitely do not want to go to Clearman's on any place like that.

Thanks

withabandon in Los Angeles Area

Wine Pairing for Lobster Fra Diavolo

Thanks!
and whatever you are eating/drinking this evening-- bon appetite!

withabandon in Wine

Wine Pairing for Lobster Fra Diavolo

Thanks-- I was thinking to try the Canon since it'll be open. Only problem is I think the PF may be too cold if I don't take it out of the fridge for half hour or so before I serve it . Would it hurt it to let it warm up a bit and then put it back in the fridge if the Canon works. I have a feeling the Canon is not going to stand up well to the spice.

withabandon in Wine

Wine Pairing for Lobster Fra Diavolo

Thanks! I'm eager to enjoy the PF, but since it was a little bit pricey, I want it to pair well--so maybe I should save that for something else--There was a discussion of red pairing with Fra Diavolo at the beginning of this thread-- though the consensus seemed to be nothing red-- but then things change- the thread started in 2007--I have Cotes du Rhone, Pino Noir, and a decent Chianti on hand as well-- oh and also an Elyse Cousins---any better?

The Canon Du Marechal does go well with plain seafood--it's also among the ingredients I'll put in the sauce.

withabandon in Wine

Food Pairing with Prosecco???

Raw oysters! Yum!

withabandon in Wine

Wine Pairing for Lobster Fra Diavolo

I love this thread and hope I can get a reply--- it's Mardi Gras! I'm making lobster fra diavalo. Decided just a moment ago to serve wine with it tonight, but no time to go back to the store--- on hand I have Pouilly-Fuisse ( Louis Latour) and (Cazes Le Canon du Marechal) blend of Muscat- Viognier.
Which of the two would be the better choice. I also have a bottle of Prosecco if neither of the other two would work well.
Thanks!

withabandon in Wine

humane meat for human consumption

That's a really lovely suggestion, but I live in the Pasadena area of California. I don't think there are any nearby farms. (the produce people hold local farmers markets, but not meat as far as I know) I should have said that to begin with. Why wouldn't you ( or anyone else out there) not trust Whole Foods? I'm not saying we should; I'm just asking why not?

withabandon in General Chowhounding Topics

Sommelier snobbery - why do 4 star restaurants refuse to list white zinfandel?

Just having caught up. I applaud Alanbarnes' post. It replies to the op in a considerate and considered way. ( I also liked all the commentary above on Mateus and Blue Nun etc. Did anyone say Boone's Farm?)
I especially like this:
" Which only goes to illustrate the importance of hospitality. It does not require that the establishment cater to the customer's every whim. It doesn't require a white-tablecloth restaurant to offer White Zin or Doritos (although they might pair well). Hospitality requires friendliness, graciousness, and reasonable accommodation. Is that so hard?"

Answer-- yes apparently graciousness has become a rarity, and it shouldn't be.

withabandon in Wine

humane meat for human consumption

Hello,
Today I started reading a book that I thought was going to be about balanced nutrition and small portions, and exercise, and funny. It turned out to be a diatribe about being a vegan. Not gonna happen here. In my opinion, that constitutes deprivation. PLEASE DO NOT MAKE THIS THREAD INTO A DEBATE ABOUT VEGAN OR OMNIVOROUS EATING!!!! To me all food groups, good wine and good coffee, all in moderation, are among the simple pleasures of life. You are welcome to disagree, but please not here.

That said, the book did go on about the hellish nature of slaughter houses-- how animals are skinned and their brains boiled alive; how animal flesh falls to the ground, into excrement (human and animal) and roaches and gets picked up and passed on to the public, etc. The authors so much as said that neither Kosher, nor free range slaughtering can be trusted to be either humane or hygenic.

Bearing all of that in mind, here is my question. Does anyone know the truth FOR CERTAIN, because you know for SURE about slaughtering? is there some source for meat that is killed humanely? What about raised humanely? Can Whole Foods market be trusted in this regard?

Thanks!

withabandon in General Chowhounding Topics

Falk Copper lid

Well, no matter what I do to the lid, it remains the original color-- no changes whatsoever. So it no longer matches the pan it fits. This is not the case with my Bourgeat, so I find it odd. I like the lids to match too-- and to fit well of course.

withabandon in Cookware

Copper cookware - Falk vs. Bourgeat

What an interesting discussion--- someone asked about all clad copper clad-- They are essentially the same as their LT D models, which I have and are really excellent cookware. The copper clad ones are not really copper in their responsiveness, they only look like copper. If all you want is the look, that's fine and they are much cheaper than actual copper cookware. I'm just starting my collection of actual copper cookware and I love the Falk saucier i have, though the lid that I got to go with it, won't oxidize and I don't know why.

withabandon in Cookware

Falk Copper lid

Wow-- are you sure the metal is removed-- not just the tarnish on the metal? Does that happen with copper polish too?

withabandon in Cookware

Looking for Lunch/Brunch today in NYC..Sunday, somewhere near to Grand Central

Hi Judy,
I no longer live in NY, but I was just there for a visit and we stayed near Grand Central, so your post caught my eye. Looks like no one has answered you yet who might know more-- so I'll post the little I know. The hotel Affinia Shellbourne ( on Lexington at 37th) has a very nice moderately priced restaurant. A little further away is a charming place we went to called Azalea. ( 52nd and B'way). The area is packed with restaurants. If you don't get the answers you are looking for here, you might call the concierge at the Affinia. From Grand Central you can easily catch a subway and in 15 minutes be really in any part of the city that appeals to you. Good luck!

withabandon in Manhattan

Falk Copper lid

Does anyone know if the lids produced by Falk are actually copper? The lid I have is a somewhat different color from the color of the copper saucier I bought the lid for. The lid never seems to tarnish and it doesn't respond by changing it's color to a lovely patina when I clean it, as I do the saucier, with lemon and salt. It seems really odd to me. I love the responsiveness of the saucier; the look is secondary, but I do really appreciate the esthetics of copper too-- so I'm really struck by this lid.
Are all the brands of copper cookware lids this way?

withabandon in Cookware

knife health

Thanks to Politeness and cowboyardee for rereading my original post. The knife I have is made in FRANCE. It is a Japanese Style-- or at least that is what it said on the package. I cook a fair amount and use my new knife all the time now. When I brought it home it was razor sharp. Even cut up a butternut squash with it with ease, and prepped everything else i made super fast, Cut prep time by at least half! I don't bring much in the way of physical power to the cutting board being a petite woman. So I was amazed and wanted to keep the knife functioning. Today I noticed that slicing an apple through its skin was not happening easily-- I suppose that means sharpen. Prior to that I sliced off a tiny bit of finger nail effortlessly (obviously that was not my intent) I've never had a knife sharp enough to do that. Anyway, there was slight dulling from the time I first posted till now, so I'm about to sharpen the knife. This knife was not terribly expensive. Under 30 dollars. It seemed to be razor sharp for about a week. So the answer is run it through the sharpener about once a week? Or whenever it seems to loose its sharpness. and not to sharpen it when it doesn't seem less sharp. Is that right. I just need a really simple answer here. I just want the speed it had when I first bought it---

withabandon in Cookware

attention cast iron experts and meat cooking experts

In addition to what you suggested, I added some cumin. I cooked them for three minutes on one side and two minutes on the side since I wanted them rare-- They were hands down the best lamb chops i ever had! So simple and so fast! An even bigger thanks is due after so much enjoyment!

withabandon in Cookware

knife health

What I have is NOT electric. It is a manual device with guide channels so you don't accidently ruin the knife. Are you all saying that this will dull my knife instead of sharpening it. If the thing will work to any extent, how often do you recommend sharpening?

withabandon in Cookware

attention cast iron experts and meat cooking experts

thanks!

withabandon in Cookware

knife health

Thanks. What I bought at Sur La Table is a Chef's Choice, multi-edge, purportedly easier than a stone. It has diamond head devices that you manually pull the knife through. It is NOT electric.
I got an 8 inch Japanese chef knife. It's hollow carbon steel and really light. It has these little grooves so food doesn't stick-- it's amazing-- cut ( no pun intended) my prep time in half! I think its Miu or something like that.

I also have a long steel thing, that I have been told is for sharpening and I have been told it's only for straightening. I inherited from it from my Dad, and I'm pretty sure he kept his chef knife sharp that way.

withabandon in Cookware