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Carded in our Mid 50s!

Great story!

Jul 21, 2011
cedarflat in Not About Food

Dim Sum at Elite Restaurant

Aaaaahhhh, good :)

Jul 21, 2011
cedarflat in Los Angeles Area

Dim Sum at Elite Restaurant

We're disinclined :) towards sweet but if I were going to do that, I do it there. You're right, everything they do is "fresh." If/when we're here next, maybe you can guide us through

Jul 21, 2011
cedarflat in Los Angeles Area

Fast Food Condiment--Food Poisoning?

As an aside, I keep those extra packets in a zipping bag in the fridge.

Jul 21, 2011
cedarflat in General Topics

Dim Sum at Elite Restaurant

If we lived around here, I'd do exactly that. Everything sounded great. I hated passing up things like congee and chow fun. Should have brought some home :)

Jul 21, 2011
cedarflat in Los Angeles Area

Dim Sum at Elite Restaurant

I like pig ears also but knew that five plates for two people was really, really pushing it. My SO isn't into any sort of sweets and I'm not much either so that saves us a little space for yet another savory dish.

Jul 21, 2011
cedarflat in Los Angeles Area

HELP!

Without an acid component does a marinade add anything other than flavor?

Jul 21, 2011
cedarflat in Home Cooking

Dim Sum at Elite Restaurant

I stopped ordering sui mai years ago but theirs did look good. I generally found them too dense or something. Har gow are fine but, for me, it's shrimp and it's dumpling. I also wish they'd chop the shrimp at least a little. The dumpling is too big to eat whole and when you bite or cut into it, then a big shrimp just pulls out. (Hey, am I picky or what?) Just kinda ho-hum after about 40 years of eating them :) I feel like once I made the break through and started eating chicken feet that I want to go onward and upward!!!

Jul 21, 2011
cedarflat in Los Angeles Area

Wedding Food Advice

Oops, just reread and realize that you're talking about a terrine.

Jul 21, 2011
cedarflat in General Topics

Dim Sum at Elite Restaurant

Had a great lunch at Elite today and I have many thanks for all who helped. First of all, I found better and more English speakers here than I usually do in Chinese restaurants. The ladies who brought around items on platters may have been limited but no problems. We started with har gow and the spare ribs in the black pepper sauce. The shrimp were good but I don't know why I even order har gow. There are so many other more exciting and tasty things, IMO, that I'm just taking up space in my stomach with those :) I'd not had that prep of spare ribs and loved it. Bigger and meatier ribs than I'm accustomed to and that sauce/gravy was great. Were those little cubes of potatoes in there? Taking the advice to look around the room, we didn't have to look far. A party beside us was having what turned out to be duck tongues which we'd never had before. They were fantastic. I could eat them everyday. Just like little ribs. Mmm. Then we had chicken feet in their "special sauce." At first I was offput by the orange-red sauce having only had a brownish one. But they were really, really good. I don't know if chicken feet come in sizes :) but these seemed meatier and the tenderest I've ever had. The final thing was "bean curd wrap oyster sauce" which I believe is the bean curd skin/wrapper filled with bean curd and other vegetables, i.e., cabbage, carrot,? It was amazing and perhaps my favorite dish of the five. With two beers, it was only $30 which was another surprise. I hadn't noticed the legend at the bottom of the menu showing the prices. From the quality of the food, the attractiveness of the restaurant itself and the professionalism of the staff I was expecting it to be MUCH more. Speaking of the staff, I found them to be A+. Plates were removed quickly, we were given warm, moist towels with the duck tongues. Plenty of staff working the floor and it was easy to get someone's attention.

I recommend Elite highly to anyone. We drove 50 miles one way to go there through I-5 LA traffic and it was worth every mile. Thanks again.

link: http://www.elitechineserestaurant.com...

ETA: I took others advice and ordered one or two dishes at a time and that worked perfectly. I actually preferred it to any cart service. With carts I always feel I have to grab everything the first time it comes by. Their pacing was great. We always finished something(s) and had a little wait for the next thing(s) to come out.

-----
Elite Restaurant
700 S Atlantic Blvd, Monterey Park, CA 91754

Jul 21, 2011
cedarflat in Los Angeles Area

Wedding Food Advice

Foie gras is tons more expensive than oysters! Just saying.

Jul 21, 2011
cedarflat in General Topics

Carded in our Mid 50s!

The only bar in an airport where I'm carded is the Fox Sports Bar in the Houston airport (IAH). They card everyone.

Jul 21, 2011
cedarflat in Not About Food

Wedding Food Advice

Ya know what? I think that's a terrific idea. Everybody wins.

Jul 20, 2011
cedarflat in General Topics

Dim Sum at Elite Restaurant

Oh goody :) Thank, liu.

Jul 20, 2011
cedarflat in Los Angeles Area

Laguna Beach - House of Big Fish and Ice Cold Beer - really good lunch

http://www.houseofbigfish.com/index.php

We had a great little lunch here today thanks to CH recs. We shared the Hawaiian style ahi poke, a full "scoop" is $11, with onion, seaweed and spicy soy. Comes with terrific fried wonton chips. Also had their Hawaiian chili-glazed fried calamari ($8), rings and tentacles, served with bean sprouts, thin strips of carrot, cilantro and peanuts. It was spicy sweet more towards the spicy. This is a pretty diverse menu --- saw a burrito go by that looked good and big. Really big beer selection and a decent wine choice, both BTG and bottles. I highly recommend this place.

Jul 20, 2011
cedarflat in Los Angeles Area

Dim Sum at Elite Restaurant

Thanks. I thought someone on this thread or another said there were no pictures. Does the English menu have everything on it that the Cantonese one does? While I like things like har gow and spare ribs, I also like the more "esoteric" dishes as well. Don't want to miss out on things due to my shortcomings?

Jul 20, 2011
cedarflat in Los Angeles Area

Dim Sum at Elite Restaurant

We're heading out for our first SGV dim sum tomorrow morning and this thread alone makes me know we're going to like it. Clever posts also. We're adventurous eaters but speak no Chinese. Are there staff who speak English enough to help us out. I'm also making notes from this and other threads. Thanks.

Jul 20, 2011
cedarflat in Los Angeles Area

What is your favorite dinner party music?

Yep. Used to; don't any more.

Jul 20, 2011
cedarflat in Not About Food

Generally scorned products that are madly delicious -- in certain applications

Once a year or so I make tuna casserole with a can of tuna, a can of cream of mushroom soup, green peas and lots of grated cheddar. Serve over rice or toast.

Jul 20, 2011
cedarflat in Home Cooking

Generally scorned products that are madly delicious -- in certain applications

Except for high-end restaurants, I've not seen $4 for a cup of coffee. Your wife might like cream in place of that Coffee Mate.

Jul 20, 2011
cedarflat in Home Cooking

Who else prefers to eat ground beef (hamburger) vs. steak?

I don't think it's easy to overcook a steak. I'm more apt to undercook (and I like really, really rare). But the meat thermometer takes care ofthat.

Jul 19, 2011
cedarflat in General Topics

Favorite risotto recipes

Gorgonzola dolce is totally a different gorgozola, for sure.

Jul 19, 2011
cedarflat in Home Cooking

Favorite risotto recipes

I've made Joe H's recipe:

http://chowhound.chow.com/topics/288918

It's very, very rich. Better as a side dish with a light main.

I've also made a wild black trumpet mushroom that was terrific.

Jul 19, 2011
cedarflat in Home Cooking

Who cooks in a hotel room?

Clean stuff in the tub. That's where I was dishes for about six weeks during a big remodel.

Jul 19, 2011
cedarflat in General Topics

Wedding Food Advice

No plated appetizer. Unless someone picked the vegetarian options, each person got a small piece of mild white fish and a small piece of beef filet. with appropriate sauces for each in little pitchers. Salad, vegetables, carafes of wine at the tables (not bottled) and wedding cake.

Jul 18, 2011
cedarflat in General Topics

Wedding Food Advice

Our son and DIL had passed hors d'oeuvres and cocktails prior to dinner. Two of the things that I thought were great were small Chinese soup spoons with a smidge of tuna tartare and platters of small oysters on the half shell on a bed of salt.

Jul 18, 2011
cedarflat in General Topics