westsidegal's Profile

Title Last Reply

Sadness

the cane/hook WAS used on another, very beloved, very prolific, very committed to chowish pursuits, poster.

Aug 28, 2014
westsidegal in Site Talk

Meyer Lemon Cake

NO frosting!!!
will seek out.

Aug 28, 2014
westsidegal in Los Angeles Area

Meyer Lemon Cake

gotta identify that person and wrap them up with duct tape until AFTER we get OUR chocolate sorbetto!
who do they think they are????

concur about the horrible fish/rice place (i refuse to dignify the stuff they sell with the name "sushi." it's absolutely disgusting)

for food, you are only 5 minutes away from settebello which is open continuously between lunch and dinner.

during the week, from about 3:30 to 6 you can get the happy hour food and drink at settebello, and then go and polish the whole thing off with sorbetto.

if you prefer roman style pizza, south end opens at about 4 most days.

i can't think of any cheap fast food options in the marina that have wide appeal that could serve as an acceptable substitute for the horrid fish/rice.
when i'm by myself, i can be happy with the vegetarian option at freebirds: a cheap build-it-yourself burrito. but i know that this sort of thing is completely unappealing to most/many folks. no lard in the beans. no grease-bombs. no "wet" burritos

Aug 28, 2014
westsidegal in Los Angeles Area

Do you use a pressure cooker?

i prepare dried legumes about twice a week.

i have an easy way to do this without using a pressure cooker.
you will need a microwave that can be programmed to do two step cooking.
(virtually all microwaves sold in the last 5 years will do this)

1. in a glass pyrex or corningware casserole with a glass cover soak beans overnight.

2. change water and put the whole thing in your microwave

3. program your microwave to heat the bean/water mixture to simmering and then to cook the rest of the time at 10% heat.

leave house, do your stuff, when you return home the beans will be cooked.

empty excess water, add the rest of the ingredients to the cooked beans/legumes mix in the pyrex casserole dish and either microwave or bake until done.

serve.

put the casserole in your dishwasher and run it on "pots and pans" cycle.

repeat the next time you want legumes.

for rice, you can use the same system only skip the soaking time.

Plate sharing fee- why?

<<order and tip appropriately>>
THIS is the issue.
i eat solo
i eat together

have never had a problem BECAUSE i, too, order and tip appropriately.

the issue is NOT solo vs together

Aug 27, 2014
westsidegal in Not About Food

Brunch delivery

are you talking about brunch for two people or are you talking about brunch for 10 or more (i.e. platters of food)?

Aug 27, 2014
westsidegal in Los Angeles Area

Game changer? Newport Seafood -> Beverly HIlls

re: the value of time/geographic proximity,

if i'm spending the additional time in the car chatting with folks that i enjoy, that's one thing.
if i'm driving out by myself it's another.

if i'm driving at non peak times, that's one thing
if i'm fighting rush hour traffic, that's another.

if i'm the one doing the driving and i'd like to have a few drinks with my meal that's one thing
if someone else is going to be the responsible person, that's another.

there are a lot of situations that, in my mind, would be worth it for me to spend the additional money.

Aug 27, 2014
westsidegal in Los Angeles Area

Settebello Newport

maybe try a fords martini or a hayman martini?

(i vote for the fords)

Aug 27, 2014
westsidegal in Los Angeles Area

anybody have any RECENT experience at Harold and Belle's?

how does the place compare with the vibe that used to be at Maurice's Snack and Chat?

Aug 26, 2014
westsidegal in Los Angeles Area

Plate sharing fee- why?

HoosierFoodie: you forgot to mention that those people split the soup and sit there for an hour during PEAK hours, Also, they may require several refills of their glasses of water and several refills of the bread basket and butter that accompanies the soup.

Also, that sort of party tips a percentage on the ONE bowl of soup.
Basically, the server, has a two top in his/her station being taken up by two squatters during prime time. If the server is REALLY unlucky, they have more than one table of squatters.

It's important that management find a way to eject such customers.

Aug 26, 2014
westsidegal in Not About Food

Plate sharing fee- why?

maybe the kitchen is operating at close to capacity? in that case, too many to go orders will negatively impact the flow of food to the seated customers.

Aug 26, 2014
westsidegal in Not About Food

Plate sharing fee- why?

Chowrin: yes, when i travel or if i am going out afterwards i ask for reduced portion size.

i do not want nor expect ANY REDUCTION IN PRICE.

you want a reduction in price? go to a cheap restaurant (i.e. Dino's with the $5 half chicken). you want a lovely meal in a lovely environment? expect to pay the going rate.

this is not rocket science.

Plate sharing fee- why?

i've seen that done at family owned restaurants that have no MBAs in the entire family tree. this, to one extent or another, is a pretty widespread problem at almost all levels of restaurant.

there is a reason that even some fast food chains are reducing their seating capacities (anybody want some cheap tables and chairs?)

too much is at stake to let a specific group of customers bring your restaurant ( and your entire family) down.
there are MANY ways to get rid of lousy customers and have them think that THEY are walking out on YOU.

Aug 26, 2014
westsidegal in Not About Food

Plate sharing fee- why?

you clearly have not signed a 10 year triple net restaurant lease with a personal guarantee.
trust me, you analysis of what you feel will or won't lead to a long term return for the business will change from what it is now.

New California law allows dogs to dine out

1) the pattern of their being tolerated was spotty

2) being legitimate is a far different thing than just being tolerated.

Settebello Newport

What you're saying about the portion size for the drinks really surprises me.

At the Marina del Rey settebello i often order a Fords gin neat, Eagle Rare neat, or a Chauffe Couer rum neat

They use a 2 oz measured pour.

A 2 oz pour of distilled spirits, to me, is not at all stingy.

Aug 26, 2014
westsidegal in Los Angeles Area

Meyer Lemon Cake

my preference in lemon cakes is the one that used to be carried by Coco's:

yellow cake layers
lemon curd between the layers
thin white icing on top.

never understood frosting.
i scrape off frosting.

Aug 26, 2014
westsidegal in Los Angeles Area

Meyer Lemon Cake

OT, but the chocolate sorbetto is most likely to be rotating through on the weekends.

don't tell anybody else.

Aug 26, 2014
westsidegal in Los Angeles Area

anybody have any RECENT experience at Harold and Belle's?

thanks for letting meknow.
i was thinking of going by myself.
middle-aged white woman alone presents it's own problems. . ..

Aug 26, 2014
westsidegal in Los Angeles Area

Shameless plug for the Shrimp Po' Boy at Orleans and York

the sauce is never emulsified.
even if it had been shaken, it will separate by the time you arrive at the table.

Aug 26, 2014
westsidegal in Los Angeles Area

Shameless plug for the Shrimp Po' Boy at Orleans and York

now i understand

Aug 26, 2014
westsidegal in Los Angeles Area

Shameless plug for the Shrimp Po' Boy at Orleans and York

they give you the sauce on the side in a little plastic cup (maybe two tablespoons worth)

unless you order it "special" (like i did) your po' boy will have mayo on it. my own relationship with mayo is sort of love/hate, so i skip the mayo.
imho, even though i'm mucking with tradition, there is plenty of fat from the deep-frying and from the sauce (even if you discard the top layer of grease from the sauce) so that mayo doesn't add.
but,
i grew up in NYC. . . .

Aug 26, 2014
westsidegal in Los Angeles Area

Meyer Lemon Cake

at this moment, susiecakes in marina del rey carries a lemon cake, but it is not a meyer lemon cake.

yellow cake
lemon curd filling
butter cream frosting

Aug 26, 2014
westsidegal in Los Angeles Area

Meyer Lemon Cake

not a recommendation, but a veto (avoid this)

don't get the lemon cake at marche moderne because there is no discernible lemon flavor to it.

Aug 26, 2014
westsidegal in Los Angeles Area

Shameless plug for the Shrimp Po' Boy at Orleans and York

are you suggesting that i have to go to the 213 area code?
do i need to renew my passport?

you did say the magic word: BREAD

Aug 26, 2014
westsidegal in Los Angeles Area

Looking for ideas for a Sunday Supper for 30

gee,
for me, hummus, baba ganoush, tabbouleh, etc done well, are always delicious. add adas polo to the list and some ghormeh sabzi if you want some adventure.
i especially like that they are terrific at room temperature

also, they are dishes that respond well to being made with good ingredients (i.e. DRIED beans, high-quality evoo, well-roasted tahini).

i'm happy to make most of my meal out of those dishes as long as the beans didn't come from a can. (and i'm a picky eater)

Shameless plug for the Shrimp Po' Boy at Orleans and York

the bread was "right" the inside was soft and the outside crust was crunchy (crumbs fall off when you bite into it)
AND
the bread's TASTE was right.

the shrimp were BIG
the shrimp were NOT OVER-BREADED
the shrimp were NOT OVER-COOKED
the size of the sandwich as a whole was good, i didn't leave hungry (leaving hungry is, for me, normal at most restaurants)

although others on the board are wild about the sauce, i like it, but i'm not a rabid fan like most.
the sauce, to my palate, is far better if you pour off the top level of grease to get at the acidic, orange, mildly spicy bottom layer.
the acidity, balances the deep-fat frying.

Aug 26, 2014
westsidegal in Los Angeles Area

Whole Foods vs Trader Joes.....

it's pretty easy to add salt to most foods in my experience.
(for me, too easy)

Aug 26, 2014
westsidegal in Chains

What do you serve people when you invite them over after dinner?

pastry, coffee, tea, cookies, wine.

Aug 26, 2014
westsidegal in General Topics

Pizza delivery charge

if a business is willing to deliver good food to me in a reasonable amount of time, i DO NOT WANT TO NICKLE AND DIME THEM.

this includes the delivery person.
if they are prompt, and pleasant, THEY GET TIPPED.
if the weather is lousy, THEY GET TIPPED MORE.

i don't care if, by asking, i can save a couple of bucks.
the PRODUCT and the SERVICE is well worth a little generosity.

on the other hand, if the food is crappy, no amount of service can overcome that, and no cheap price will entice me to eat crappy food unless there is absolutely no other option. .