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cacio e pepe's Profile

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Roy Choi's POT

Jesus wept.

1 day ago
cacio e pepe in Los Angeles Area

Gentrification of Los Angeles Chinatown Continues--Little Jewel

I hear that! The Cochon muffaletta is definitely traditional, but every ingredient is just a little more special, made with a little more love. But Central Grocery, Napolean House, Cochon, whoever you're basing your personal perspective on, I'm good.

If it's on point, I'm there.

Jul 27, 2014
cacio e pepe in Los Angeles Area
2

Gentrification of Los Angeles Chinatown Continues--Little Jewel

All respect for tradition, but I'm hoping for something a little more like what Cochon is doing with the Muffaletta.

Oh, who the hell am I kidding. I just want a proper muffaletta in LA.

Jul 27, 2014
cacio e pepe in Los Angeles Area

Gentrification of Los Angeles Chinatown Continues--Little Jewel

Don't yuk his yum.

Jul 27, 2014
cacio e pepe in Los Angeles Area

Gentrification of Los Angeles Chinatown Continues--Little Jewel

Oh good god. Is this really happening? I had completely given up on LA food in L.A. Best of luck. No one is rooting for you guys more than the people on this board.

Jul 27, 2014
cacio e pepe in Los Angeles Area
1

HATCH CHILE ROASTING SCHEDULE 2014. PLEASE ADD DATES.

Have you not tried these yet, JJ? You're in for a treat!

Jul 26, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

Wait. I thought it was State St. that was the preferred destination. Did I fuck that up?

Hi, Kevin.

Jul 23, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

I wonder about the shelf life of the Straus base and whether or not you could just leave it in the fridge long term. If it's stable, it would be pretty great to be able to add flavor and freeze a batch of ice cream, and get it firmed up in the freezer all I a few hours.

Interesting idea re: freezing a bit of the base for more rapid cooling. I'll give it a try. I usually have to make the base the evening before and then process the next morning. That too could speed things up.

Jul 22, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

As far as I know, it's only available for wholesale. I kind of like making custard myself, even if it is often inferior or inconsistent. I'd be curious if a shop would sell you a gallon. I'd guess if you talked with the owner that they'd be willing to make a buck that way, too.

Jul 22, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

Straus base is excellent. You've got to really know what you're doing to beat Straus with a housemade base. Plus the added cost to be approved to make your own ice cream base. Not a road every place should drive down.

Jul 22, 2014
cacio e pepe in Los Angeles Area
1

GCM is Getting The Best Ice Cream Parlour

True, JJ. And as much as I would probably most enjoy Bluebird from Seatlle bringing microbrews *and* killer ice cream, I'm glad McConnell's is local-ish. That counts a lot in my book.

Jul 22, 2014
cacio e pepe in Los Angeles Area
1

GCM is Getting The Best Ice Cream Parlour

What Uzbek restaurant? The only one I was familiar with was in Hollywood and closed years ago.

I don't know much about the management of GCM, but Currywurst is not particularly special in my opinion.

Jul 21, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

I should be clear, I actually prefer the ice cream from McConnell's head-to-head. I prefer the idea of an LA-based ice cream shop that is beloved by the city at large moving in to GCM over an import, whether that's Fosselman's, Scoops, Mother Moos.

Fosselman's seems like a make everyone kind of happy place.

Jul 21, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

Hmm. Is the irony that you claim to be something other than what you are presenting on this forum while bashing people for their outward fashion and interests intentional or not. Genius or asshole. I cannot tell.

I'm sure you're a real mensch. Seriously. I actually am this much of a nit picking naysayer in real life. Weep for my family.

Jul 21, 2014
cacio e pepe in Los Angeles Area
1

Paprika Potato Chips?

I can second this, but chandavkl mentioned that price was a factor. Funny-Frisch run $4.99/bag.

Jul 21, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

You make the make the same judgement here that I questioned in your first post. You claim that "hipsters" wish to be unique. You claim that "hipsters" outwardly express that they are unique people. You claim that hipsters feel that their uniqueness defines then as hipsters. What are those claims based on?

Those kids who were into Bowie in the 70s weren't claiming uniqueness either. Otherwise, it would have been very awkward and existentially devastating to show up at a concert and see a bunch of other kids in glitter. It seems they just didn't want to dress like their mothers and fathers. Self-expression is not the same as uniqueness.

I think it's super rad that you deny people the right to self-identify. I mean, look, I don't think of myself as a hipster nor do I want to be called one, but I suppose if a crotchety old man (age notwithstanding) wishes to identify me as a hipster in the most pejorative way possible then I must be hipster.

Also, please explain how to enjoy a Belcampo burger *with* irony. I have no idea how that works. Ask a hipster friend for advice in this. Do me this kindness. I need to know.

And: Golden State is not hipster. Belcampo is. Am I correct? I'm so unsure where to draw the battle lines.

Having just come from McConnell's in Santa Barbara, how in the hell is that place in the least hipster? They sell in the supermarket. They're from SB, which is not particularly dense with the group you identify as hipster, they've been around for decades doing their thing so they aren't new fangled. I don't understand your perspective here.

We might discuss the real issues associated with gentrification (positives and negatives). I find it sad we're obfuscating that economic dilemma with some people who make some unfortunate fashion choices.

Jul 21, 2014
cacio e pepe in Los Angeles Area
5

GCM is Getting The Best Ice Cream Parlour

Just tried McConnell's on a State for the first time after several pints from the grocery store. I'd agree with the pretty good but I'd modify to pretty damn good. I didn't see your post before my trip and I went with the Oaxacan Chocolate and the Salted Caramel Chip. Very creamy. Excellent texture. Flavors we're clean and intense. I do think both were over-sweetened but I don't like exceedingly sweet ice cream.

I liked McConnell's and they're a huge upgrade in quality over Thrifty. But I like the top homegrown players even more.

Honestly, if a Fosselman's set up shop in GCM I think everyone would be far happier. Not the best in LA, in my opinion, but perhaps the people's champ.

Jul 20, 2014
cacio e pepe in Los Angeles Area
2

GCM is Getting The Best Ice Cream Parlour

It just might be worth it! So good.

Jul 19, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

Definitely. It was at a perfect balance a month or two ago. I think the balance has tipped, but I like most of the places that have moved in.

Jul 19, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

Bulgarini is over $5. And it's a chintzy serving at that.

It's truly amazing stuff, though.

Jul 19, 2014
cacio e pepe in Los Angeles Area

GCM is Getting The Best Ice Cream Parlour

I'm a little confused here. How can you possibly understand the motivations of a "group" of people you don't really know at all? They aren't people you have any respect for or interest in knowing, but you write as though you've studied them as an anthropologist.

You mentioned that "hipsters" yearn to be "unique." This is the rallying cry of the aged and threatened generations who excoriate the very youth they helped to foster. How is your declaration different or more informed than that?

My perspective is that it's easy to confuse self-expression with uniqueness. Clearly, "hipster" eaters aren't interested in eating their grandpop's idea of good ice cream. They clearly have different ideas, as a group even, about what tastes good and is worth eating. Why they have those ideas is unknown to me. But I'll say that I like jamon iberico more than the ham my grandma knew and loved. There is a place for both, but I know my preference and I'm hardly alone. I don't think I eat jamon iberico to be unique. I suppose that could be a subconscious motivation, but on a conscious level I like the jamon because it tastes better.

Anyways, the loss of Jose's makes me sad, too. I like thrifty ice cream despite it being pretty mediocre. Sometimes you don't want to spend $7.50 for ice cream (Bulgarini,
I'm looking at you) after dropping $5 for coffee. Sure, it's the best fucking ice cream and coffee around, but why do we always need (and have to pay for) the best? Sometimes, you go to Norm's. When you're lucky, you go to Jar. When you're really flush you go to Cut. It stinks that GCM is going towards exclusively high-end.

Jul 19, 2014
cacio e pepe in Los Angeles Area
4

GCM is Getting The Best Ice Cream Parlour

+1 on Saffron Spot. Yes please. I'd love to see LA continue to expand its own identity and community as opposed to being a city that imports all the best of other places.

Jul 19, 2014
cacio e pepe in Los Angeles Area
1

The Pastrami List 2014

Okay, a couple of additions to this already swole thread.

1. Another visit to Wexler's. This time they actually had pastrami after 1:30 PM! I've noticed that the moisture and fat fluctuates you're a bit, however the pastrami has been on the whole more moist than earlier on. I'll dissent and say that the rye is really good. But Langer's has absolutely spoiled us. Still, I think Wexler's does an even better kaiser roll so maybe opt for that. I also order the side but hold the side in lieu of more pickles. In other words, I pay $2 for about 5-6 quarter spears. I think the pickles are excellent.
I also did a bagel with cream cheese and lox. I really loved the texture and smoke on Wexler's lox. Really good. I'd still take Barney Greengrass over Wexler's. But 2nd place ain't bad.

2. Did the housemade pastrami sandwich at A Cut Above. Hmmm. Rye bread (meh), pickled cabbage (not kraut), melted Swiss. As if a Reuben didn't sway far enough into goy-land. This was . . . uh . . . fine. The pastrami had excellent smoke but was too heavy in the pink salt in the cure, not streamed post-smoker, and thinly sliced. It was the Oinkster. The pickled cabbage was nice! It wasn't a gross sandwich. Just not for me. If you like the Oinkster or Johnnies then this will rock your world. If you tend towards straight pastrami on rye from a legit deli then walk on by.

Jul 18, 2014
cacio e pepe in Los Angeles Area
2

Free Pour Vs. Jigger Method

Agree. It used to be my go to for a gin and tonic.

I do get a stronger hit of what I think is witch hazel in Brokers than in many other gins. But I'm with you with regards to the juniper being very forward in Brokers.

Jul 18, 2014
cacio e pepe in Spirits
1

Horse Thief, I was robbed!

I thought that original review of yours, while thorough, detailed, and well-written, was wildly unfair.

You tried the place shortly after its inception. Bludso (if that is indeed the pitmaster's name) is an artist via talent but also experience. Bludso's La Brea needed time to get its shit together, to put it bluntly. Also, it's pretty bad form to spew hate and condemnation based on an initial visit with no follow-up. Sure, if you think of Bludso's La Brea as the same restaurant as Bludso's Compton then that might be fair. They aren't the same restaurants, despite the name, so the comparison isn't really a fair one. The perjorative Bludso's For White People is also crass and dismissive and beneath you.

You took a huge risk during a time when you needed a sure thing and you got burned. That sucks. But I think you need to step off Bludso's La Brea's balls until you give them another shot or two.

Not saying that Bludso's La Brea is hitting the highs or consistency of the original, but you're being way too harsh on them based on a sample size of 1 and coming up short for your guests.

Time has improved consistency there.

Jul 16, 2014
cacio e pepe in Los Angeles Area
4

Free Pour Vs. Jigger Method

Well, you sure stumbled into a pack of wolves, didn't you?

Of course, I can only echo most of the erudite comments from the resident experts. While I agree that what you call a martini is what I'd probably call a tragesty (Yeah, I made that portmanteau up), it seems not only seems like that's what you enjoy but you also seem willing to learn more about a traditional/correct martini.

Stick with what JMF laid out and I think you'll be thrilled.

One thing I am baffled by, though, is the idea that an essentially pure gin drink somehow tastes weaker or stronger based on amount. Assuming you're just talking gin in a shaker (*shudder*) then there shouldn't be much of a change between 1, 2, or 3 ounces. The amount of ice and shaking time would seem to play a much larger role than the amount of poured spirit. Perhaps there is a real difference in dilution. Perhaps it's a trick of the mind. You see less booze so it tastes weaker. Dunno!

Jul 16, 2014
cacio e pepe in Spirits
2

Nasty chicken legs

Are you thinking of a "drumstick?"

A chicken leg (from a butcher's perspective) includes the thigh and the drumstick together.

At least this is my understanding.

Jul 10, 2014
cacio e pepe in Home Cooking

Best Eye Candy Staff in town

Except they're all like 12 years old.

Jul 09, 2014
cacio e pepe in Los Angeles Area

LA not mentioned as a good city for foodies

You make the claim, you provide the proof. That's how it works.

You made the claim that any city in the US can provide similar fish tacos to TPC and that TPC is not special.

So far you've proved you speak in hyperboles and can't support your own claims. Prove your own point!

Still waiting on that Loveland, OH rec.

Jul 07, 2014
cacio e pepe in Los Angeles Area

LA not mentioned as a good city for foodies

What am I missing? You made what most here would consider a bold claim that goes very much against the grain. Most would consider it even outrageous. You provide absolutely nothing to support your claim. Then when you did respond you simply list ingredients. Your like a sports commentator that just lists the starting lineups of the teams and calls it "analysis."

Look, you got called out. Don't get mad, bro.

Jul 06, 2014
cacio e pepe in Los Angeles Area