Bay Cities makes a damn good meatball

never forget

As a downtowner, the Terroni project(I believe three restaurants will be coming in to the spot on Spring and 8th) and the recently opened Badmaash(we are in need of an Indian makeover, this place aint Tabla but it is a start are mine. What are/were yours?

I just can't seem to get over sausage and onion. If the place has it, fried eggplant and meatballs are a wonderful thing. But then there is pepperoni. In a pinch I pair it with mushrooms, tonight, caramelized onion. What do you pair pepperoni with?

And since I have your attention - what are your fav pizza topping combos?

http://www.latimes.com/features/la-fo...

My wife bought a crock pot at Costco for a whopping $25 and we received the Cook's Ilustrated/America's test kitchen cookbook and let me say the crock pot rocks! We are three for three with the book and the LA Times had a nice Cuban Pork recipe, all in all, we are four for four.

Now I want corned beef.

Alas, there is no recipe in the Cook's/ATK book. Saw some interesting recipes on Food Network's site as well as previous discussions on it but the bottom line is this: the bar has been set, the time investment grand and who wants a lot of week corned beef when you live a one stop sub way ride from from the Greatest Corned beef deli on the planet, Langers. I need "the one". Who has got it?

There is one Glendale - not sure if they are/were realted

oooooh - on my list. what are your thoughts on:

Jack’s Classic Hamburgers
White Hut
Irv’s (WeHo)
Bill’s (Van Nuys)

100% truth ipse - it was the burger punch at Yucca's that gave me the foresight to try it at Al and Bea's. Yucca's is also one of those burgers that reminds me a tad of the great hamburger of my Midwestern roots: Steak n Shake.

I could hardly believe my eyes so I have attached pics to let you be the judge. Whole Filet Mignon's, trimmed quite decently but there is silver skin for $7 a lb. Now this is a deal, and I suspect the beef is . . . select . . . but I may just pull the trigger - however, 3lbs of tenderloin is a bit much for my household. I could easily just get a small package of Choice filet at Costco, for a similar price but obviously a lot less meat. Has anyone tried filet at Woori? Is this a deal that is simply too good pass up? Inquiring carnivores want to know . . .

"You have to grow up with In N Out Burger to appreciate it that much.

Umami loses its appeal over time.

Father's Office was the most memorable first experience for me. It was shockingly unique and delicious. In my opinion, it's the best of the 3."

You just nailed it. I am a big fan of Umamicatessen but for non burger items. Not that Umami is not good - it is, but far from perfect, perhaps even further from the popularity it is awashed with, but hey - why hate on success? With In N Out, after jeez, 18 years of living in LA, I have developed a soft spot even though it is inferior to say Steak n Shake or its higher end incarnate, Shake Shack. Lastly, I will always love FO for rightfully denying the option of choice to their masterpiece of a burger. If you want to build your own burger got to the Counter or Fuddruckers. Asking them to change what they do to their vision of a burger is no different than when restaurants who offer a tasting menu ask that you not make modifications to what they present. They were the first on the haute burger express for me and that little spot on Montana ave will always be the place I remember getting to people to drive across town for or out of town guests to accommodate to make a pit stop.

I agree, great, really great service(in a town where that can be a rare treat) but the food was a touch off - in concept. Hope it gets better, great looking fun Vegasy vibe

No, it doesn't have the Italian seasoning in the au jus and IIRC, they don't have ghiardenere peppers

im with you

I have found information on the origin of each but not on when the two icons became best friend and how - anyone have any insight?

agreed

RIP Greece's. I always liked that place and the dude. Wasn't it another burger place after NY BBQ?

its a bummer. it was easy on the pocket book and it had it's place.

I live around the corner and it is perfect to take my 1 year old because if a child cries in a deafeningly loud restaurant - can anyone hear him? I'm not the biggest Umami burger fan, I like the Hatch but wish it was twice the size. Obsessed with the Pastrami, the cured ham from Pigg, the grinder, drinks are fantastic and the happy hour is a decent deal. What really keeps me coming back is that I crave pastrami on Sundays, and Langer's aint open. I think this place is a fascinating concept and would like to see more of it.

My vote goes to Soi 7 in DTLA. On paper, Soi 7 is a place I am skeptical about to say the least; a fancy thai place that is not dirt cheap. But time and time again I don't feel nearly as bad overpaying there(Thai restaurants are in short supply in downtown) than I do when I fork over a cell phone bill payment at Gil's Indian, for instance. The beef panang is solid, but the texture of the beef is what keeps me coming back, time and time again. The end result of the Soi 7's meat simmer lies somewhere between braised short rib, and cabeza taco. It's damn good. I'd love to find a goat curry that falls somewhere near this beef ground zero.

I bought mine locally, in Los Angeles. http://www.lafishco.com/index.php
Subject to availability, and I do not know if it was sustainable.

Researching the origins of ketchup and have come to learn that the "OG" stuff was a fermented fish sauce condiment from China, that spread to SE Asia and found their way into European hands that pushed it around the globe.

Early recipes, post Asian appearances go something like this; white wine vinegar, shallots, anchovies, white wine, vinegar, pepper, lemon peel, horseradish, cloves, ginger, mace, and nutmeg. Seems like something closer to Worcestershire sauce. Anyways, has anyone actually tried this "dinosaur ketchup"?

Hey everyone,

I have looked at some old threads and since this is America and something new and shiny comes out every 5 minutes I wanted to raise up a discussion about Roasting Pans. I have a beat up one from Surfas(LA restaurant supply store) that does the job though I find it burns my aromatics(mire poixe) more than I like, even though I add stock like a good cook should.

I ponder replacing this and yet I hesitate on dropping $200 for an All Clad(even though I love All Clad). Also, for everyday roasting, not that I roast everyday, I love love love love using my iron skillet, man it so does the job and make a fine pan sauce. I wonder if some sort of enameled roasting pan would be the "roasting pan of my dreams".

So here is the deal, should and everyone else who can, pull the trigger on the All Clad? Is the Calphalon a better bang for your buck? Any non stick fans out there? Whats the deal with tri ply? Here is hoping this will become a definitive thread on this subject.

Thanks,

BBA

im in the business of not saying no ; - )

fair game ipse.

Immigration is often the underlying force that changed what we American's eat. Could you imagine an America where college students would not be filling themselves up on lo mein and orange chicken combos along with pepperoni pizzas and burgers? Culture, along with technological innovation(cars and the drive thru lane, freezers and microwaves) steer what we eat. But what actual foods have been instrumental? My foods that changed America are the following:

hamburgers
BBQ sauce
coca cola
NY Pizza
Donuts
fried chicken
fruit smoothie

what are yours?

http://marquettetribune.org/2011/02/2...

More a history than where to eat but fascinating for a non resident

awesome link - thanks

I came across an article in the Marquette tribune detailing the Italian American experience in Milwaukee. In addition to the feast that was mentioned(Festa Italiana) what are some examples of fine Italian food in Brewersville? And again, it could be a deli or bakery, pizza joint or a white table cloth as serious as Del Posto(NYC/Lidia Bastianic), Mozza(LA/Mario Batali) or A Tavola(Chicago)

Great Old Fashions as well, as good as Cole's