blackbookali's Profile
Talula's Garden or a.kitchen?
Coming in for a visit and have never been to either. Kind bro in law got reservations to both but still torn. Thoughts on one vs the other?
have you ever made monkfish taste exactly like lobster?
I found a recipe for a chipotle orange vinaigrette for lobster and I thought about subbing in monkfish. I know everyone calls monkfish the "poor mans lobster" but have you ever prepared it where it truly could fool someone into thinking what they were eating was lobster?
Best Philly (style) Cheese Steak in LA?
in regards to authenticity: "American, wid wiz, or provolone" are all fair game at Tony Lukes. And IMO, as well as quite a few others, Tony Lukes is "authentic"
Best Philly (style) Cheese Steak in LA?
Well, Ill start this with saying my fav cheesesteak is Tony Lukes(I assume you know this is not in LA but in the land of brotherly love).
With that as my standard, cheesesteaks in LA are meager in portions and the requisite grease but I found a place recommended to me by a die hard Eagles fan and fan of Jims(also in Phila), called "Hoagie Steak out". Now one warning sign was that this place had a kogi cheesesteak, which is far from "authentic South Philly", but guess what? We are not in Philly, and the kogi version is interesting. Another warning sign is that the cheesesteak here is tiny compared to say a sub at Bay Cities, but, BUT what is important here is that meat to cheese to bread ratio is SPOT ON and there is a healthy amount of grease in the sandwich. Yeah, any good griddle, whether it be for tacos, burgers or cheesesteaks is a cardiologists nightmare but thats the key to a good steak. This is not to say a great cheesesteak is dunked in a deep fryer, but its born on a griddle that is in a near constant state of rendering steak fat, and sweating onions(and mushrooms and peppers if thats your thing)
Its really good and its like $6.50 for a steak wid provolone and onion
Grindhaus Sausage Haus in Hollywood is Closing/Closed
100% truth. its amazing how they consistently do that.
Falafel arax, shawrama???
if there was it sure didnt work. the shawerma i had at Arax, albeit years ago was seriously dry. Made me never want to stray from Zankou, though nowadays I prefer Skafs in NoHo.
Pizzanista, formerly Toddy G's is making really really great pizza
that al pastor spit is a LEGIT taco spot. Id take Pizzanista over Garage any day.
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Pizzanista
2019 E 7th St, Los Angeles, CA 90021
Lookinng for Salt Pork
Just made a few calls to Trader Joe's and Alexander's Meats and coming up with blanks. Know where I can find this stuff?
What are your favorite dives and cheap eats WORTH THE DRIVE?
Don Cuco is not good. Not good. Yet I still have a fondness for the milanesa, but its still a dump.
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Don Cuco
214 N Brand Blvd, Glendale, CA 91203
Restaurant quality juicy carne asada at home..Is it possible?!
I salivate and trust both these recipes already EN. Do you have any recipes with measurements/ratios/etc?
Steak 'n Shake equivalent in SoCal?
Ok. Ive been there. I have to say except for In n Out which is on the dry side compared to Steak n Shake, the other burger places you mention all are a different style of burger. I like Apple Pan, but have not been to Russell's or Jake's. Are they on the same level as Apple Pan?
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Apple Pan
10801 W Pico Blvd, Los Angeles, CA 90064
What is your favorite Carne Asada recipe?
Particularly interested in marinades. Bottle or scratch? Anyone stray from the usual skirt/flap/flank cuts? Looking for one that hits the citrus, and vinegar, fresh peppers and dry spices.
Congrats to Troy Johnson of Riviera on his new show Crave on the Food Network... [moved from San Diego board]
Caught the pizza show last night, you did kill it. Love your angle and share it as well. And the fact that you got into it with the mods makes you plain grade A in my book. If you ever need some LA tips, knock on my cyber door.
Bistro Aix or Bacco?
I know this is a bit apples to oranges but its two places that have an opening on the night and time that I need. Never been to Bistro Aix, been to Bacco a few times, but it's been awhile. We usually do Italian in SF since we find it superior to home in quality and price(home is LA which has great Italian but I digress)
Anyways - your thoughts?
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Bistro Aix
3340 Steiner St, San Francisco, CA 94123
What are your favorite dives and cheap eats WORTH THE DRIVE?
I don't mind Pie N Burger but anyone who thinks thats the "best burger in LA"(which LA Mag, rag that it is, ordained it) need their noggin examined.
What are your favorite dives and cheap eats WORTH THE DRIVE?
Any place that smashes a burger down on a griddle where juices are leaking out is a disgrace to burger making. Umami maybe overrated but one thing it is not is dry, or incompetent in the kitchen.
What are your favorite dives and cheap eats WORTH THE DRIVE?
Al Watan is so worth the drive for haleem, biriyani and tandoori. Still have to try Al Noor though.
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Al Watan
13619 Inglewood Ave, Hawthorne, CA 90250
Al Noor
15112 Inglewood Ave, Lawndale, CA 90260
can any vinaigrette be a marinade?
lol - i do add salt, but forgot to mention it - thanks though
can any vinaigrette be a marinade?
I read something on Cook's Illustrated blasting users of Wishbone Italian dressing for using this as a marinade. But I make vinaigrette all the time and except for maybe a heavy dose of acid(vinegar I mean) can't any vinaigrette be used as a marinade given reasonable marinating times?
And the vinaigrette I have in mind to marinade is this:
Veg oil
red wine vinegar
garlic
chile in adobo
parsley
basil
honey
for chicken breasts
Pizzanista, formerly Toddy G's is making really really great pizza
NY style with some premium ingredients and a premium price tag. Garage pizza and 9th street are good pies but Pizzanista is the best in downtown and is by far my new fav pizza in the city. I was once a slave to the Chicago thin crust style, "Casa Bianca" style pizza but this has officially converted me.
Your Favorite Tacos Downtown
the nameless stand on 7th by Tony's(bar), east of Alameda. GREAT buche. massive quesadillas.
Anyone had the burgers at Stout yet?
I hear you. When my companion ordered it I was skeptical. But after eating it, I was wrong and happily so.
