A friend gifted me a Perfect Pickler, which is just a jar with a water lock on it, but it has got me to research fermented pickles in earnest. I'm currently awaiting the results of my first batch, from a recipe that came with the PP. Their method is to leave the jar fermenting on the counter for about 4 days, then start eating. After reading your recipe, I'm wondering what the difference is between 4 days room temperature fermenting and 2 weeks fridge fermenting?

Watermelon is probably my favorite fruit, but when I think about it, I picture the large, long, light green melons of my youth (east coast, 1970's) that were really red on the inside, really sweet, and had large dark brown seeds that, after some practice, were really easy to clear out. But these kids nowadays, with their smaller, roundish, dark green striped basketballs, they go around yelling "Seedless! Seedless!" when they should be yelling "Flavorless! Flavorless!" *sigh*

Anyway, it seems the average produce shopper is resigned to this one variety that dominates all groceries and FMs. Anyone know where to get the old seeded kind, or any other variety that is not factory-farmed for its alleged seedlessness?

Anyone know where I can get a tray of gluten-free samosas? Westside or better.
Thanks

Went in for coffee & a chocolate croissant. Friendly counter people take my order then ask my name & write it on the cup. (What's with that? There's two people behind the counter and one other customer. If I wanted them to ask my name and shuffle me down a conveyor belt, I'd have gone to St*rbuks.) I saw a pathetic looking croissant at the counter, I asked if they were today's. Was told they're just for display, the one I got would be fresh. Was told to proceed to the back of the space, behind the tasting bar to receive my order from the cooks' line. I walk past a lot of fancy expensive exotic food in jars and vacuum sealed plastic, and racks of wine. I just wanted a chocolate croissant, for chrissakes. I wait there for them to heat it in the oven, even though I ordered it to go and it would be cold by the time I got home. I finally get it and drive home, only to find I've been given an old leather shoe with chocolate in it. I drive back. Friendly counter person is happy to refund me. The owner tries to reassure me by telling me they'll have fresh ones tomorrow, and walks away. I say, "You shouldn't serve them if they're like that." He doesn't even turn around. Cannot be bozzerd. Ça ne fait rien. I won't be back.

Ugh, that is what I was afraid of. Guess we have to wait for someone to open a GF Soon Tofu house.

My wife is recently on a gluten-free diet, so we have to re-examine all our favorite foods. What does anyone know about Soon Tofu? Other than soy sauce, any wheat, barley or rye in anything? Anything inherently cooked or marinated in soy sauce? Specifically, BCD Tofu House. I was going to call them, but thought I'd consult the boards before trying to get a reliable discussion over the phone.

They are inconsistent, but at their best they are only about 3.5 stars. Still, what's better within 10 miles?

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Hu's Szechwan Restaurant
10450 National Blvd, Los Angeles, CA 90034

Thanks for the replies. As it turns out, I won't be able to seek out interesting Chinese food because I couldn't convince the rest of my party to try it and we're running out of nights. I really wanted to try Moon Garden, but maybe next time.
We did get sushi at Yanagi, which overall I thought was very good.

My experience in Honolulu is that the Chinese restaurants are just OK, but don't compare to San Francisco or SGV. Well, here I am visiting again and hankering for some decent Chinese food that is not just the same worn out Cantonese menu from every tourist trap. The ideal would be a place that has good soup dumplings, but I'd settle for decent Shanghainese, Hunan, Hakka, Sichuan, anybody?
Or, a great Cantonese place that has something other than the standard fare.
Mahalo in advance.