Midlife's Profile

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Signs of a NOT Authentic Chinese Restaurant

I have to believe this whole thing is a function of where you live. In Southern California, in areas like the San Gabriel Valley, Rowland Heights, and a few spots around Irvne, the food is about "authentic" as you'll find without using your passport.

BTW, I grew up in New York, then moved to SoCal, and I don't recall ever having had Crab Rangoon...... And I've been to a LOT of Americanized Chinese restaurants.

about 20 hours ago
Midlife in General Topics

The In and The Out Burger in the Toronto

And then there's that (as I read their online menu) In n Out's double burger and fries is less than half the price of Shake Shack's. For Californians, In n Out is a good value option beyond the huge chain burgers. OMHO only Carls Jr. worthy in that realm and their better burgers are pricier than In n Out.

Signs of a NOT Authentic Chinese Restaurant

The tipoff for me is the use of 'western' broccoli. If i can't get Gai Lan it's not "authentic".

Of course the word "authentic" has produced voluminous posts here all by itself.

Notable names in cooking show history?

"what is the name of the first chef on this site with the blue apron and what was the name of his show?"

oldtimer681, I'm having difficulty figuring out what you're asking. Which site? "First" chef out of what list or group?

Sorry if I'm missing something obvious. This kind of thing can happen here if a post doesn't 'nest' below it's related or referencing post.

Sep 10, 2014
Midlife in Food Media & News

What do we call ...

In SoCal the Mexican/Burger places are all over. In South OC A's Burgers got half of the kids here through high school. I stop there for a breakfast burrito, huevos rancheros, or just a great burger w/fries or rings. GREAT and huge order of rings BTW.

Sep 08, 2014
Midlife in Los Angeles Area

What do we call ...

We have one near us in South OC where you can buy a corned beef sandwich or a pizza, motzah ball soup or pasta. I call it the schizophrenic deli.

Sep 08, 2014
Midlife in Los Angeles Area
1

Question about unique idea on grinding my own beef -- has anyone tried this?

The article linked below talks about how smashing a burger early in cooking creates more area for burnt bits and adds flavor. It also says you can't do that on a grill. If the burger is large enough, I don't really see why you couldn't.

Sep 04, 2014
Midlife in Home Cooking

Taylor's or the Dresden Room? Where would you go?

Unless they've really changed it The Dresden Room is about as old school as you can get. I think Marty and Elayne are still singing there, though they may both be using walkers by now. I know that all sounds questionable, but the place is actually a pretty memorable experience.

Sep 04, 2014
Midlife in Los Angeles Area
1

Another restaurant wine pricing rant!

What makes these discussions so difficult, as I found over the years, is that different people, companies, industries use slightly different names for the ways they discuss and calculate pricing formulas (or us it formulae). Gross profit (the dollars and cents over and above cost) is probably the only real number to be concerned about. We called it gross margin or markup at the two major retailers I worked for. Later, as a manufacturer/wholesaler, we'd use the same term because our customers did. Later, a bit of research revealed that not everyone used the same terms.

The only thing that ever made real sense was the dollars you netted after the sale.

Sep 04, 2014
Midlife in Wine

Another restaurant wine pricing rant!

Well, as your own source says:

"Markup is used several ways. Some retailers use markup to mean the difference between a product's cost and its selling price. In our example, the product had a cost of $8 and it had a markup of $2 resulting in a selling price of $10. The $2 markup is the same as the $2 gross profit. However, the markup percentage is often expressed as a percentage of cost. In our example the $2 markup is divided by the cost of $8 resulting in a markup of 25%. (Some retailers may use the term markup to mean the increase in the original selling. For example, if the $10 selling price was increased to $11 because of high demand and limited supply, they would say the markup was $1.)"

Sep 03, 2014
Midlife in Wine

Another restaurant wine pricing rant!

It may be part semantics, and methodologies do vary but I have 40 years in US retail that say Zin is right and you're wrong. 7x may be what textbooks call "mark ON", but $3 dollars is marked UP 8.x times to get to $25. Just sayin'.

Sep 03, 2014
Midlife in Wine
1

Another restaurant wine pricing rant!

Took a look at the dinner menu. To me it is not surprising that a restaurant that has entrees beginning at $26 (if I read correctly) would have a wine list substantially above $40 a bottle. Your per person food bill there is likely to be $40-$50 a person minimum. That and more for wine is not surprising to me. Actually, though, their $50 to $75 range is pretty slim as well, but their selections are largely quite good quality. Just my 2¢.

Sep 03, 2014
Midlife in Wine

Another restaurant wine pricing rant!

To repeat the point made above... You bank dollars, not percentages. If your boss would prefer to bank $100 on a $300 bottle as opposed to $200 on that $1200 bottle he must know something that had eluded me in 40+ years in the consumer products and retail industries.

That said, there is also the issue of inventory turnover and carrying cost. If the $1200 bottle sits gathering dust for a year before selling, while the $300 bottle sells in two weeks, that changes the whole discussion. Back in the late 70s borrowing money for inventory cost around 17 or 18%. You can easily see how that was different.

Sep 02, 2014
Midlife in Wine

Earthquake

Broken barrels, open bungs? Or can it settle? Not hearing much from wine reps covering OC.

Glad you're OK.

Aug 28, 2014
Midlife in Wine

Why Phase Out "Chowhound" Brand?

What part's not accurate, Jim?

Aug 25, 2014
Midlife in Site Talk

Chowhound now allowing advertising posts?

Looks like this is a work in progress now. I was pretty exhausted following the 500 or so post topic that exploded when the changes began, but maybe, just maybe, things are being dialed back just a little? Sigh! One can hope.

Aug 23, 2014
Midlife in Site Talk
1

Growlers: does anyone use them in LA?

As far as I know, and as of August 2014, California breweries can now refill growlers with beer even if the growler is from a different brewery, BUT retailers and tap rooms are not permitted to fill growlers at all. Dumb ABC rules.

Aug 22, 2014
Midlife in Los Angeles Area

Billing issue... what would you do?

Probably, but your post doesn't suggest that you used Open Table, so.... ??????

Aug 21, 2014
Midlife in Not About Food

Billing issue... what would you do?

From my experience there's also no way they could have contacted you about this unless they had your contact info through a separate source. When a customer forgets a credit card where I work we are unable to contact them as the issuing bank will not provide info or even contact them for us.

About your specific issue, I think the restaurant should honor what the server told you. If they don't, it doesn't speak well of them.

A Personal Announcement

Best of luck..... And possibly the 'really good timing' award too.

Great Pinot Noir under $20 -- Is there such a thing?

I much prefer K-B's Sonoma Coast PN to their RRV. I don't have much experience with their single vineyard PNs, but I'm guessing Sonoma Coast is more like Anderson Valley.

Aug 17, 2014
Midlife in Wine

Weird post layout?

Right. It IS just that poster. Looks really odd on iPhone; not so much on laptop.

Aug 17, 2014
Midlife in Site Talk

Weird post layout?

Suddenly getting a haiku-like layout of posts on my iPhone. (See pic attached).

Still have very tiny type in 'My Discussions' listings for topic titles, and now also seeing some topics open with all posts expanded briefly, then collapsing. OTOH jumping phenomenon seems to have subsided.

Aug 17, 2014
Midlife in Site Talk

Why Phase Out "Chowhound" Brand?

I just read something in a Facebook post by a guy who works at Facebook (on iOS messenger). It says a lot about what I think this is all about here, and have said in several posts. Personally I'm getting tired of all this and am settling in to just seeing how it works. It's pretty obvious that recent events have tempered (or at least brought into better focus) some of what looked like rampant chaos. But, in the long run, this ain't our football.

Atish Mehta
14 hrs • San Francisco, CA •
[One of two things he's made himself promise to do]
- be critical of everything i read, even if it happens to align with my world view. a lot of today's media is optimized for page views, not accuracy of content, so they'll post whatever it takes to get you to like and share what they wrote - that's how they stay alive and make money

Aug 12, 2014
Midlife in Site Talk

Clicking on Reply Count Doesn’t Take Me to First Unread Post

For a while I thought this wasn't working only on my iPhone or because the whole topic hadn't completely downloaded. But It's not working on my iPhone OR on my PC (Windows 7). Clicking on the number of posts almost always just drops me down somewhere in mid-topic, NOT at the first unread post. I can't recall a recent occasion when it worked.

Aug 12, 2014
Midlife in Site Talk

Hamburgef Hamlet coming back!

I think it's coming back to me. Was it in the site that became Lee's Banh Mi?

Aug 11, 2014
Midlife in Los Angeles Area

Hamburgef Hamlet coming back!

You sure you're not thinking of the HH on Adams, off Harbor, in Costa Mesa? I'm pretty sure I'd've known if there'd been one in Irvine. ;o) I vaguely remember something near the airport, like around Von Karmann, but it's not resonating.

Aug 11, 2014
Midlife in Los Angeles Area

Hamburgef Hamlet coming back!

More info there. I searched and did find that topic but the title didn't suggest where it got to down thread. I'm just glad it's happening.

Aug 11, 2014
Midlife in Los Angeles Area

Hamburgef Hamlet coming back!

Posting here because they're not a chain yet in this incarnation.

http://m.la.eater.com/archives/2014/0...

We have a very long emotional relationship with HH on several levels and would be fcstatuc if it came back in some form similar to what it was in its heyday. The icing would be a South OC location. I can dream.

Aug 11, 2014
Midlife in Los Angeles Area
1

Tipping with a credit card

If you go online quickly enough you will usually see the transaction including the 20% because that's the amount sent to the credit card processor for approval, but it is changed to reflect the ACTUAL total when the establishment goes back and adjusts for the actual tip you write in. In some places that happens immediately after you leave, but more usually at the end of a shift or at the end of the day. At least that's how it works with the systems I've used.

Actually, this discussion was about what happens if a guest writes in one amount for the tip but writes in a total that does not reflect what they wrote for the tip. IE- $25.00 bill; guests writes $5 on tip line; guest writes total as $28, not $30. That's a totally different issue as to whether the business has the legal right to change the total the customer has written in.

Aug 11, 2014
Midlife in Not About Food