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dmoutsop's Profile

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Goat or Sheep Gruyere Substitute?

I'm allergic to cow dairy but not goat and sheep. I'd recommend using goat milk wherever cow milk is called for. The end result will be much better in terms of flavor and texture. I use goat milk for all my cooking - including bechamel, creamy soups, etc. - and my cow-dairy-loving husband doesn't know the difference!

Dec 23, 2013
dmoutsop in Cheese

Any foodie worthy restaurants in this region?

I have to say I am in the same boat as adrouault and for all of the glowing advice on this board, after 5 months in LA I am beginning to get rather discouraged by the food scene here, though I haven't given up quite yet.

My husband and I both feel that you can get lots of good food if what you want is greasy, comfort / fast food type food. But after awhile that gets limiting.

As far as the 'nice' places I've been to - the only place that has impressed me has been Son of a Gun. That is it. Otherwise everything I've encountered in LA has been disappointingly mediocre.

I would also love to know where all the Vietnamese places in LA are - scanning this post I see all these mentions of Vietnamese, yet as far as I can tell there are hardly any Vietnamese restos in LA itself and you have to drive an hour to Orange County to find anything decent. That's like a day trip for me, not something I can get after work on a Wednesday night.

I always hear locals talking up the best Mexican, best Chinese, best Vietnamese, etc., but if it requires half of my Sunday to get there and back, it hardly matters that it is there. When it's a weeknight and you're tired after work and you want a good meal, it seems like there's nothing worthwhile out there (I'm in West Hollywood).

Feb 17, 2012
dmoutsop in Los Angeles Area

Greek Bakeries

I have never been to Poseidon, but just want to say that there's nothing wrong with sugar syrup - sugar syrup is indeed 'authentic' and how most Greek pastries and cakes are prepared in Greece.

Jan 30, 2012
dmoutsop in Manhattan

Greek groceries in LA

Thank you! Again, new to the area, so haven't been to Jon's. But I did just get an advert for Jon's yesterday, and kept it solely because I saw they had persimmons at 2 lb for $1. (Whole Foods had one persimmon at $2.99 each!) I am in West Hollywood - which Jon's branch do you recommend?

Oct 20, 2011
dmoutsop in Los Angeles Area

Greek groceries in LA

ooooh, this looks like a find! However, I am new to the area and it seems from their website that they are only in San Diego? Is this right?

http://www.petroufoods.com/farmersroo...

Oct 20, 2011
dmoutsop in Los Angeles Area

Fresh seafood - Octopus, Squid and Sardines - in Los Angeles?

Thank you! I will definitely check out Han Nam... that sounds right up my alley.

Re persimmons, an advert just came in the mail for Jons International Marketplace. They have two lbs for a dollar. Is this a good place - worth travel?

Oct 19, 2011
dmoutsop in Los Angeles Area

Greek groceries in LA

Yeia sou! Thanks so much for the recommendations. I was afraid I wasn't going to find too much else... Papa Cristos seems good for feta and olives - so much cheaper than buying anything in a supermarket, and better, of course. But otherwise it didn't have as much as the Greek groceries back home.

I'll definitely check the Middle Eastern shops and the Hollywood FM. Thanks again!

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Papa Cristos
2771 W Pico Blvd, Los Angeles, CA 90006

Oct 19, 2011
dmoutsop in Los Angeles Area

Fresh seafood - Octopus, Squid and Sardines - in Los Angeles?

Thanks, Clyde. $1.50 for three is great. I'll have to see if there's a good FM in West Hollywood... Do you know of one off hand?

Oct 18, 2011
dmoutsop in Los Angeles Area

Fresh seafood - Octopus, Squid and Sardines - in Los Angeles?

West Hollywood - prob should have mentioned that!

Oct 18, 2011
dmoutsop in Los Angeles Area

Native New Yorker moving to LA - hancock park/larchmont village area and need some recs in the hood!

I just moved to LA, too, and I'm sorry to say that Le Petit Greek was mediocre at best. It was also overpriced. Don't waste your money... People watch someplace else!

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Le Petit Cafe
2842 Colorado Ave, Santa Monica, CA 90404

Oct 18, 2011
dmoutsop in Los Angeles Area

Greek groceries in LA

I am Greek, I just moved to LA, and I am finding it hard to get my Greek provisions! Papa Cristos on Pico is okay, but it pales in comparison to the Greek groceries in Chicago and Milwaukee. Any other Greek markets out there?

Many thanks!!

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Papa Cristos
2771 W Pico Blvd, Los Angeles, CA 90006

Oct 18, 2011
dmoutsop in Los Angeles Area

Fresh seafood - Octopus, Squid and Sardines - in Los Angeles?

Hiya, we just moved to LA and I'm still trying to figure out where to buy my food! Can anyone recommend a good place to buy fresh octopus, squid and sardines? Is there a fishmonger anywhere???

Also, while I'm at it, where can I buy decent produce that isn't overpriced? Case in point: I'm craving persimmons, but Whole Foods was selling them for $3 EACH. Nuts. Is there a decent farmer's market or wholesale produce market in town??

Any other recs welcome, but I'm really wondering about the seafood and produce!

Thanks in advance!

Oct 18, 2011
dmoutsop in Los Angeles Area

Greek Gods yogurt: they ought to be ashamed!

If you want to get really technical, there were no cows in Greece, say, 100 years ago, so yes in that sense, historically 'true' Greek yogurt would be made from either goat or sheep milk, or a combination of both.

However, in Greece today the number of cow milk yogurts outnumber the number of goat and/or sheep milk yogurts available. If you are in Greece and eating yogurt, chances are you are having cow milk yogurt. There are still loads of goat and sheep milk yogurts available, though, and they are all absolutely delicious.

So I would not say that 'true' Greek yogurt must be goat and/or sheep. That would mean that most of Greece is eating 'fake' Greek yogurt. Now, if we were talking about feta, that's another story... :)

Jul 27, 2010
dmoutsop in General Topics

Greek Gods yogurt: they ought to be ashamed!

I am not sure what the difference would be between 'Greek' and 'Greek-style'. Semantics. Let's put it this way, if yogurt is being made in the Greek style, it should be strained to achieve its thick consistency, not thickened with added ingredients.

Jul 27, 2010
dmoutsop in General Topics
1

Greek Gods yogurt: they ought to be ashamed!

I am Greek and I just want to clear it up for everyone once and for all: FAGE is the ONLY authentic mass-produced Greek yoghurt that you will find in the US. Forget about Greek Gods (so sad, bc the owners are actually Greek-Americans), Oikos, Chobani, etc. None of these are true Greek yoghurts, and yes most are not STRAINED enough or at all (this is the key to Greek yoghurt), they are thickened with pectin or other ingredients.

For those that are lucky enough to live near a Greek or Middle Eastern grocery, the Krinos brand of Greek yoghurt is exceptional and is the best Greek yoghurt I've had in the US. It's made from sheep's milk. Krinos is a large distributor/manufacturer of Greek foods in the US. Their yoghurt, called 'Yiourti sakoulas' is DIVINE. It's also cheaper than FAGE.

When I lived in the UK, I was able to get a goat/sheep FAGE yoghurt that was only slightly more expensive than the cow variety. I so hope that FAGE offer the same here in the US someday soon!

Re Greek Gods and the rest... Of course if you want to eat those other yoghurts, that's fine... just please know you're not eating true Greek yoghurt. Enjoy!

Feb 12, 2010
dmoutsop in General Topics
1

Greek Yogurt Going Mainstream

Fage is really the best and most authentic that you'll find in mainstream shops - don't bother w/ others like Yoplait, Dannon, Chobani, Oikos, etc. They aren't true Greek yoghurts, in that they aren't strained. Most aren't thick enough as a result, and they also add thickeners like pectin to save on straining. Fage is definitely the way to go. If you live near a Greek grocery, it is definitely worth seeking out the Krinos brand Greek yoghurt, which they call 'Yiourti sakoulas'. This is THE BEST Greek yoghurt I've found in the US. Good luck!!!

Feb 12, 2010
dmoutsop in General Topics

New York Egg Rolls [split from LA]

There is actually a great Hmong restaurant in La Crosse, Hmong's Golden Egg Rolls. They are a pleasant surprise - absolutely delicious. The place makes all of it egg rolls on the spot and it shows. I normally steer clear of egg rolls, but I love these. Really friendly staff, family run. It's been open since 2000, I believe. Try it!

Feb 12, 2010
dmoutsop in General Topics

Mold in Greek spoon sweets?

oddly it doesn't smell like anything and it isn't fuzzy, as i typically think of mold. it is granular. the one jar that i opened first is 'over grown' with it. the other jars that i haven't touched yet almost look normal, until you look very closely and see little white specks or crystals suspended in the syrup (they aren't bubbles). i know that if you don't boil something like this down enough to make a thick enough syrup, too much water remains and it won't last as long. perhaps that is what happened to your elderflower syrup? unfortunately it doesn't explain what has happened to mine b/c my syrup is extremely thick... i'm stumped!

Dec 16, 2008
dmoutsop in General Topics

Mold in Greek spoon sweets?

Hi there, I love Greek spoon sweets and often make them - usually out of green grapes. I made quince (kydoni) for the first time in October, however. It turned out fabulously and I impressed loads of people!!!!! Anyway, now it is less than 2 months later and my jars of quince, which have been refrigerated since I made them, are getting little white specks throughout, suspended in the syrup (I have 8 jars in total and all 8 are getting these). It looks almost like what happens to honey when it crystallizes, but I am afraid it is mold. Does anyone know if it could be mold after such a short period of time? I've kept other spoon sweets for months and months with no mold, so I just can't understand how my quince would be getting moldy after just barely 2 months. The jars contain just three ingredients: quince, lemon juice and sugar. Thanks!

Dec 16, 2008
dmoutsop in General Topics

Celery Root and Squash Gratin with Walnut-Thyme Streusel

this dish looks amazing and i am inspired by the comments... but i am allergic to cow dairy and unfortunately i cannot find goat cream in the U.S. do you think goat milk would work instead of the heavy cream? thanks!

Nov 16, 2008
dmoutsop in Recipes