LATrapp's Profile
Urasawa etiquette?
That all sounds good and agreeable to me! I misunderstood your post. Thanks
Urasawa etiquette?
I'm trying hard not to jump back into this thread, but we are talking here about something that goes into your body. Something you consume. There should, I hope, always be a choice to politely decline no matter what the situation, culture, or location. It's sad to argue that there are cultures where you don't have a right to politely decline what goes into your mouth. And I strongly believe that Urasawa is not one of those. If you don't want to or can't eat the rice, please don't eat the rice.
Urasawa etiquette?
That's odd and unfortunate to hear. I've always seen Hiro accommodate in similar circumstances. Foie Gras replaced with another protein for the shabu shabu for example. I guess maybe next time upgrade your aversion to an allergy;) (Although the foie gras mentioned above was an aversion and not an allergy)
Homemade insecticide for herbs
Wow, thanks Eldon. I really appreciate the reply. I'll dive into your suggestions and report back with results!
Some random observations:
- This whiteflies are skittish! So, yes, I can see why the soap isn't took effective on them. They fly away in a cloud whenever I start spraying. But good to know I'm at least getting the larvae. Also great to know the lacewings help. I see them around and never pay too much attention, but now will be sure not to mistakenly spray one.
- I've thought about putting out yellow sticky traps even this morning. But I have no use if they just give me a warning. Way too late for that! I might give them a try to see if I can catch the whiteflies in any great amount. I've heard just a yellow stake coated with vaseline can do the trick.
- I'll be picking up the sluggo this weekend!
Homemade insecticide for herbs
Anything 'organic' for slugs/snails that you would recommend other than the common Metaldehyde pellets?
Also, anyone know of a good solution for whiteflies? I have them attacking everything from basil to tomatoes and oregano.
Handsome Coffee Roasters -I really liked it.
Yep, I'm not knocking them at all when I say it's marketing. I honestly hear/read about their 'no sugar' policy more then I hear/read about how good their coffee is. It's a buzz that they've done well with.
The three founders grew up (very well) through Intelligentsia. Arguably, one of the savvier marketers on the new whatever wave coffee scene. They also really, really know their coffee. But even with that pedigree, it's a completive landscape out there for niche roaster cafe's. Coffee is hip right now. And if you are going to open up a new shop with high ambitions, you better figure out a way to be hipper, geekier, and more 'core' than your competitor.
Handsome Coffee Roasters -I really liked it.
Marketing would be my guess.
The 'our coffee is so good it doesn't need sweeteners' angle.
The same approach worked pretty well for Father's Office.
Marino's on Melrose - suggestions?
I haven't been in a long time but have always enjoyed it there. I think in the past year or two it has passed down to the sons.
Anyhow, it's one of those places where I highly recommend having a enthusiastic chat with the server and converse about what you are in the mood for. They are eager to please. Enjoy and report back! I'd love to have some motivation to get back there.
What to wear to Buchon?
A suit and tie is definitely not needed. I usually wear a jacket and jeans.
Spago Review
lizziee- I'm curious if you requested the tasting menu at the time of reservation like noodlie?
Is there a place that cooks food in the ground Luau style?
Yep, in the ground is going to be impossible with health regulations. I think there are a few caterers however that would bring Hawaiian food to you if you pick a location. Or, you might be able to hire a crew that will supply and dig whatever you need. However, final cooking/serving will be up to you which will be risky if it's an official work function.
As Will stated even Hawaii is tough. A hotel where I've been for years used to do it in ground, but stopped 5-10 years ago and now dig and cook an 'empty' fragrant pit and serve a pig cooked elsewhere.
Small fruit banana
Hello,
Looking for any tips or favorites for a small fruit banana tree. I'm in Los Angeles.
The varieties I'm looking at include Misi Luki and Dwarf Brazilian. Looking for an easy to grow, not too huge, good eating or cooking, wind tolerable.
Any help appreciated!
Hollywood Farmers Mkt- Soft Shell Crab?
Hi,
Does anyone know if you can find Soft Shell Crab at this weekend's Hollywood Farmers Market?
I know Santa Monica Seafood just started carrying this season's fresh crop, so I'm hoping to find it closer to home this weekend. I've never looked for it at the farmer's market so not even sure it's ever carried there.
Thanks
Bulk grains, seeds, flour
Great link, thanks CatHairCondiment and velcrobomb! The retail store is a bit far for me, but I'd love to hear if it's worth the trek once you check it out.
Urasawa etiquette?
Well said J.L.
Apologies as well, Enjoy! (You can't help getting passionate about Urasawa!)
Urasawa etiquette?
Honestly, it's fascinating to me that taking hundreds of photos during a meal in a very intimate 10-person restaurant is considered less disruptive and disrespectful to you than someone who might be full near the end of the meal and is thinking about not eating the rice on the final few bites.
When Hiro first changed over from Sushi-Ko, he and his staff discouraged picture taking and certainly cell phone use in general. As the years went on and food blogging became the norm, he certainly gave in. Does it still bother him? I don't know. But after years of being on one of the most touristy streets in America and seeing hundreds of visitors who view his restaurant as a destination I'm sure he's seen it all....from people who take hundreds of pictures to someone who can't eat every bite.
TJ mustard... 2 gram protein in a TSP?
Very sad that they make you go out of your way "to complete a Product Incident Report" to start "our formal Quality Assurance Process" instead of just saying, 'Hey, you may or may not be on to something- let me check that out for you!'
Urasawa etiquette?
My personal opinion- Enjoy yourself. It's a very expensive experience and it sounds like a special occasion and one that you are excited about. Relax and enjoy. Your enthusiasm will reach Hiro and he will respect that more than anything. You will not be shown the door for not eating the rice, promise.
I've seen some pretty disinterested people there who seemed to not even know they were showing up for a sushi dinner. Believe me, they would rather have you there not eating the rice than some of the others that might grudgingly eat every bite.
Urasawa etiquette?
I believe the distinction is in farmed vs. wild blowfish. You can 'farm grow' non toxic blowfish. If the farmed blowfish is now also banned, then I'm unaware of that.
And just to clarify- when they serve it, Urasawa (if they do anymore) and certainly at Masa you'll get everything from the sperm sack, to the flesh, to the liver! Yum.
Urasawa etiquette?
Not eating meat there is not a big deal as it's usually 1-2 small dishes. The grilled kobe bite and possibly some thin sliced meat for the shabu shabu. Remind him if he doesn't ask although I think he usually does. You'll be full with or without it! I haven't had too much monkfish liver there but he does often serve blowfish liver when in season.
The tip above about being aware of service behind you is actually pretty important as some of the things that might be coming over your shoulder are big, heavy, and possibly on fire;)
Hiro as mentioned is friendly as can be. He is also VERY focused on what he is doing and although his english is great, he doesn't appear to be listening to the guests. Some sushi chefs seem to always have an ear on the sushi bar chatter which can be helpful as they appear to read your mind or anticipate a question. If you want to address him, and don't be afraid at all to, you will probably need to make it clear that you are talking to him.
Coffee bean specialty shops
I've had some fun with Trystero Coffee. You pick your coffee and they will custom roast it for you.
http://trysterocoffee.com/
Best Coffee in LA
Just tried Angela's today. It's in the same 2-story stripmall as Joe's Pizza and Burger Lounge on Sunset (Where Jinkys' Cafe had a short run).
Very friendly and eager crew. Excited to be open and proud to be serving Blue Bottle. I'm super pumped to finally see some Blue Bottle in the area. For a walkable shot for me, this is great. Nothing else really in the area that I know of using premium beans. Perfect double ristretto off of what looked to be a used La Marzocco LInea.
Decor was bright. White and blue. Table cloths and some effort and care went into the fresh flowers on each table. Said they've been open less than a month- it feels very mom and pop.
Best part- Grabbed a couple of bags of fresh Blue Bottle beans. 4 days post roast...! Hayes Valley Espresso and Three Africans. Awesome.
http://angelascoffee.com/
AOC. Finally going. Still worth a visit??
If you are ok with bar seating vs. a table, I'd recommend the charcuterie bar.
It does seems to have a much quieter vibe these days which trickles down to food quality and service. Still enjoyable, but the menu can have a few hiccups which is why I like sitting at the bar and being able to have easy conversation with whoever is working.
Also great wine by the glass selections and flights.
Private dining room - nice steak restaurant
BLT on Sunset in West Hollywood has a beautiful private room. (And, competing with Boa down the street I'm sure they could use the business.)
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Blt Steak
8720 West Sunset Blvd., West Hollywood, CA 90069
Any good boucheries, fromageries, or boulangeries in Los Angeles?
pantruque-
Just curious, is your caveat on McCall's only pertaining to cheese? I've been there a bit mostly for meat and fish and have always been pleased. Lindy and Grundy's is now my go-to due to location (and been very happy), however I wish they carried seafood. Never tried the cheese at McCalls however.
How are bulk bins managed? [split from LA]
(Note: We split this thread from the LA board at: http://chowhound.chow.com/topics/826910#7057693 -- The Chowhound Team)
Westside-
thanks for the reminder about whole foods. I do remember seeing bins at the one in Beverly Hills, but I haven't been there in a long time and I'll take a look at pricing.
I don't want to veer this off topic, but maybe I can since I started the thread....
Does anyone know how Whole Foods or any of the other bulk bin purveyors manage their bins?
I have a unpleasant scene in my head where they just keep dumping new product on top of the old stuff with the possibility that the grain on the bottom of the bin has been there a long, long, long time.
I'd love it if someone would tell some fresh updated managed system where the bins are constantly refreshed and cleaned, but I can't really imagine what that would be. I understand that there is a cost savings due to something.
I know I could ask a manager, but I also know that I probably won't;) So any insider knowledge here would be greatly appreciated!
Thanks again for the tips already mentioned.
Bulk grains, seeds, flour
Great, thanks for the reply! Haven't been to either but will check them both out.
Bulk grains, seeds, flour
Does anyone know of a good place in the LA area to pick up items such as rye chops, wheat kernels, pepitas, sunflower seeds, flax, poppy, etc. in bulk or at least larger sized bags or containers (2lbs.)?
