Label's Table on Pico has really good CB and pastrami. They also have a nice crusty rye bread.

Full disclosure - there is no ambiance - but the food is really good.

I would like to know if you find them. How do you take sugar out of caramel?

I would welcome any suggestions. My boss and his entire family - including 6 kids under the age of 11 - are traveling this December to Israel. They keep kosher, which I don't anticipate being an issue in Israel. I am more concerned with the size of the party and the cost.

Any suggestions for kid friendly reasonably priced places to eat in Tel Aviv, Jerusalem and Eilat.

TIA

YIMT

Cookie - I have seen this issue with adults and children. It is a control/attention issue not a food issue. I promise it will get better.

She will not starve. She is 6, at 6 you have very little power/control over anything in your life. Your sister is very smart and has figured out that she has power - yes power- over you entire family when she decides not to eat something.

My brother ate NOTHING but cheeseburgers and peanut butter sammies for over a year (he was 8). My parents would stop for a McDonalds cheeseburger on the way to where ever we were going. That is power and control.

I am happy to say that my brother grew out of it - so will your sister. Just remember, It is not about food rather the reaction she gets for not eating the food.

I wish you all the best!

Are you coming from the land down under?

I would order from Joans on Third or Clementine for what may amount to half the cost.

Al Gelato - their capuccino crunch is AMAZING. On Robertson - east side of the street between Olympic and Wilshire.

BLD has them on their brunch menu.

I was taught that if flowers are your intended gift, to have them sent early in the day of the event so that the hostess/host can decide where they should go.

If you are going with Greek - Papa Cristos - WHILE AN INSTITUTION- lacks in every category she mentions.

Greek for the cost that is GOOD, with a very pretty patio, live music and they will smash plates for you is Sofis on 3rd.

One of my favorite and easiest dishes to have. Take your favorite veggies and steam them (broccoli, cauliflower etc etc) spray a 13x 9 dish with pam. Preheat oven to 350.

dump veggies in cover with egg whites. feel free to add chicken, ham, tofu. cheese - empty the fridge.

Add garlic, salt and pepper to your liking.

Back for 20 - 30 minutes until eggs set up. Last 5 minutes sprinkle top with parmesan cheese - or the cheese of your choice.

TO UP THE ANTI - I sautee onions, potatoes, zuccinni with bacon in butter/evoo and garlic. It is always the first to disappear off the buffet at brunch.

You can use ANYTHING in the fridge.

I like it cold too!

I had dinner there a few months ago with a few girl friends on a Saturday night. The place is pretty. I love the tree growing in the middle of the room.

We were looking forward to the mashed potato cart. We were not disappointed. Wonderful combinations that I never would have thought of that "worked".

Sadly, it was the only thing that worked.

The place was hard to find. Once we found it we were given attitude my the hostess. MIGHT I POINT OUT the place was empty at 8:00 on a Saturday night and stayed empty, but for one other table until we left at 10:30pm

One couple came in and left after 20 mins. I assume they left because NO ONE ever approached their table.

Our server was present half the time. He let us order WAY too much food - which is kinda of annoying.

This place is not cheap. The food is average for LA.

3 people - 2 cocktails a piece, three apps, 2 entrees (1 chicken and 1 fish), 1 dessert it was $100 a person.

I won't be going back and for the money I don't think it is worth a trip for anyone.

YIMT

The room is very small and on a Saturday night when i went a few weeks ago, EMPTY. It is expensive for WHAT it is.

The Spuds where the highlight, but so good I will be going back.

Akasha
Ford Filing Station
Tender Greens - very reasonable - kind of cafeteria style
Honey Kettle Chicken - cheap, good fast food

Help me my friends, I need lunch delivery options. Olympic and Bundy. Ideally, something with a vegetarian option, kosher is an option. Good food for 20 people around $15 a person.

TIA

YIMT

second BLD

You can always take your platters to Brents,or who ever you choose to use. On the West side, Lables Tables does great platters fish or meat. They are usually much less than the bigger delis in town (Nate N Als, Factors etc).

Cuvee on Robertson does WONDERFUL platters, they have catered for my many times. Even brought in a chef once to make the mini kobe sliders which were AMAZING. The owner was a chef at the Four Seasons, His name is Dodi. HIs wife runs the catering side, her name escapes me.

Just started a new job. Where is good to walk to? Good to call ahead and pick up? Who will deliver?

I am open to all cuisines. Would like to keep lunch to under $15.

TIA

YIMT

I always make my latkes the morning of my dinner ( i make almost 200) that way I can clean my stove. After you let the latkes degrease on paper towels/brown paper grocery bags, lay them on a cookie sheet. I can get about 60 latkes per sheet standing up. Leave them on the counter. 10 to 15 mins before serving place the cookie sheet in a 400 degree oven for 10 - 15 mins. They crisp up nicely.

Cost Plus also sells some good chocolate. I dont know if you have that in Vegas.

I will be making cucumber salad on Tuesday, it will only be better on Wed.

2 hothouse cucumbers, skin on sliced thin
salt
1 cup white wine vinegar
1 cup sugar
white pepper
1 tablespoon minced parsley
1 tablespoon minced mint
1 small red onion thinly sliced red onion

placed sliced cucumbers in bowl and sprinkle with salt, mix around, weight them down and let them sit for 10 mins. After 10 mins squeeze all the water out.

In a large bowl combine vinegar, sugar, salt and pepper - stir until sugar is dissolved. Add the cucumbers, herbs and onions. Let sit at least 1 hour in the fridge. I think they are best sitting at least one day or more in the fridge.

To serve take the cucumbers, onions and herbs out of the liquid and place in your serving bowl. Save the liquid.

If there are any left overs, place back into the liquid and back into the fridge.

Best leftover use: on your turkey sammie with stuffing. They pickle more the longer you let them steep.

THANK YOU!!

IT is my first Turkey Day without my mom, who was an amazing baker, so I wanted to make the pie she was most famous for and my entire family LOVES.

I hope i do mom and her pie justice.

Happy Thanksgiving!!

YIMT

Can I make my pie crust on Wednesday and then roll it out and bake my pie on Thursday? The crust would stay overnight in the fridge,

It is for an apple pie.

TIA

Keep it real simple. A bowl of fresh berries: raspberries, blueberries and strawberries. There is nothing better. If you must, bring the granola and greek yogurt on the side.

Thank you! I live in Los Angeles so I will need to use my freezer and ridge.

Happy Thanksgiving to all of you and yours!!

Hi

I want to bake AND FREEZE my chocolate cake layers on the Monday before Turkey day. i would defrost them Wednesday night and plan on frosting the cake on Thursday.

I am not very experienced with baking and freezing and when you can/should freeze something.

Assuming I allow the layers to completely cool. Wrap each layer (there are 2 in total) in saran wrap and then foil and then a freezer bag.

Can I defrost the cakes on Wednesday night? Should I leave them on the counter? In the fridge over night and then the counter. I would want to frost the cakes (cream cheese frosting) Turkey day morning

ANY help would be appreciated.

TIA

YIMT

I want to be able to hear the conversation.

I want casual, but nice.

I would appreciate a nice wine by the glass option to a mixed drink. That said, I do like a mixed drink.

If things are going well, maybe a good food option.

TIA

Help please.

Where would you go?

Valet Parking is a must.

JoC:

Owens is a not the market it used to be. I grew up around the corner and often (read 3x a week) would run in for something for my mom. The meat counter used to be the one of the best in town, as was the produce section. Sadly, it is not the same in quality or in service as it once was.

I too shop at several markets in the area. High end items like fish and meat I go to Bristol Farms, but their produce are often over ripe and have a very short self life.

Gelson is good for produce when i need to grab and go,

The Ralphs on Olympic and Barrington has an excellent produce department. Well stocked.

I also like TJs and Whole Foods.

Welcome to the hood.

YIMY

Here is LA we have Trader Vics.

Here is the linq to their dinner menu:

http://www.tradervics.com/experience/...

The pressed duck is amazing.