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foodiemahoodie's Profile

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Why does baguette s*ck in this country...

Because you're trying to buy it from a supermarket.

Go to a good bakery.

about 2 hours ago
foodiemahoodie in Los Angeles Area
1

Chianina Steakhouse that serves, only...guess what?

A restaurant in Long Beach that serves only "Chianina" beef (actually it's the same animal, but born and raised in a healthy environment in Utah).

http://www.chianina.com/

Anybody here try it?

about 2 hours ago
foodiemahoodie in Los Angeles Area

Mastro's, CUT, or STK? Looking for best steak in LA

I hope you're going to pick out the leading contenders and then come back with your own judgement.

FWIW, here's my list..

Dan Tana's
Chi Spacca
Angelino Osteria
Cut
Nic and Stef's

about 2 hours ago
foodiemahoodie in Los Angeles Area

Why does baguette s*ck in this country...

Supermarket baguettes? Get one from a bakery. There are good ones all over the city.

Maison Giraud has great ones.

Had a great one at Rockenwagner bakery too. (Brentwood).

about 23 hours ago
foodiemahoodie in Los Angeles Area

Mastro's, CUT, or STK? Looking for best steak in LA

For the best steak -Dan Tana's. Has great atmosphere too. Lotsa character and characters.

Chi Spacca is an interesting choice too.

1 day ago
foodiemahoodie in Los Angeles Area

Thrillist's Top 8 Dim Sum Places in LA?

Three jumbo shrimp in one dumpling? That's nearly half a meal right there.

But I think maybe there's a "my bad" in there.

Apr 11, 2014
foodiemahoodie in Los Angeles Area

Dan Tanas - what to order?

Dabney Coleman steak.

"Lamb chops".

Good Caesar. (too much garlic to be traditionally-perfect, but still satisfying).

Apr 10, 2014
foodiemahoodie in Los Angeles Area

Chicken Pot Pies?

Marmalade and the Daily Grill.

Apr 08, 2014
foodiemahoodie in Los Angeles Area

Romantic Italian Restaurants on the West Side?

Il Cielo would be my first choice.

Viletta is also very romantic, and a few rooms to choose from.

Apr 07, 2014
foodiemahoodie in Los Angeles Area

Help with 'Old' Hollywood Dining itinerary + questions re. Cicada

Sounds like fun! Kind of a location scout.

Impressive list. A other you might consider.

Dominicks. On Beverly Blvd - a real honest to god rat-pack hangout.

"Opened in 1948, Dominick’s used to be harder to get into than Fort Knox. Only friends of friends were able to dine and drink at the exclusive restaurant, which was a Hollywood hangout for Frank Sinatra, his fellow Rat Packers, Marilyn Monroe and other celebs in the 1950s and 60s. After numerous ownership changes over the years, Dominick’s was purchased in 2004 by Warner Ebbink and Brandon Boudet, who also own 101 Coffee Shop and Little Dom’s. The proprietors brought back the spirit of Old Hollywood with a vintage black-and-white tiled floor and deep red leather booths, and lined the walls with a museum’s worth of framed photos of famous guests. The candlelit back patio is the perfect spot to imagine yourself in a romantic scene from Hollywood’s yesteryear."

The Pantry.

La Dolce Vita.
"George Raft - who gained fame for playing gangsters in films such as Some Like It Hot and the original Scarface - was one of the co-owners of La Dolce Vita when it opened in 1966. Raft’s Hollywood connections attracted stars like Frank Sinatra, who frequented the Beverly Hills restaurant along with fellow legends like Sammy Davis Jr., Gregory Peck and Anthony Quinn. Ruben Castro, the restaurant’s maitre d’ for over four decades, told The Hollywood Reporter that Sinatra would order his favorite drink - Jack Daniel’s on the rocks with water - by saying, “Daniel’s, on the rocks!” In 2012, La Dolce Vita dedicated booths to Sinatra and Guy McElwaine, his lifelong friend and agent, with brass name plaques. Sinatra’s favorite table wasn’t the booth that now bears his name - it's a corner booth by the bar that has a clear view of the entrance."

(Guy McElwaine was a jerk - gave a friend of mine herpes on her nipple. How's that for too much information?!)

Apr 06, 2014
foodiemahoodie in Los Angeles Area

best 100 yards of food in LA

I was using Microsoft's Streets & Maps.

Close enough.

Apr 05, 2014
foodiemahoodie in Los Angeles Area

best 100 yards of food in LA

Nope, not quite. 101 yards. (as the crow flies). Rules are rules!

Grill on the Alley? 105 yards (from Urasawa).

Spago. Over 300 yards.

Apr 04, 2014
foodiemahoodie in Los Angeles Area

Reviewing Mondo Tacos in Santa Monica Anyone been yet?

Their menu looked interesting. And seeing that I had a VERY similar idea to this - wide array of tacos makes sense - ever since Bruce Marder started his duck tacos and lobster taco - I think it's a great L.A. canvas to put together some interesting hand held food.

So I had to go. Had two tacos - the short rib with the horseradish slaw - which i liked a lot. Had the Moroccan lamb on the cabbage leaf - which wasn't bad - i just thought the meat could have been more tender - it was a bit chewy - and it was so juicy that when you titled it up toward your mouth - a few tablespoons of liquid whatever dropped out of the back (and onto my magazine). it's as sloppy as a Tommy's chili burger. I might try it again and see if the meat is the same. If it is, i'm going to try to convince to invest in a sous vide device - it would've been terrific had the meat been tender. Service was exceptionally friendly. Looking forward to going back

Apr 04, 2014
foodiemahoodie in Los Angeles Area

You would have a hard time finding _________in Los Angeles...

Rockenwagner. Sorry.

Apr 03, 2014
foodiemahoodie in Los Angeles Area

You would have a hard time finding _________in Los Angeles...

Not loaded with traditional dishes, but there are some - and some with a strong Teutonic element.

Sous vide octopus - not German, on a bed of pickled cabbage - which would be.

Schnitzel, Berliners, apple pancakes. Hans is German, and there is usually something on the menu that would satisfy your German jones. But no, not an actual German restaurant. Despite what might be the greatest name for a German restaurant ever.

Apr 03, 2014
foodiemahoodie in Los Angeles Area

Spotted Pig coming to Venice

Check the link to the Hollywood Reporter if you need further assurance.

And besides, if I were doing an April Fool's Joke - it would be a lot juicier than that.

Apr 02, 2014
foodiemahoodie in Los Angeles Area

Spotted Pig coming to Venice

Apr 02, 2014
foodiemahoodie in Los Angeles Area

Maude in Beverly Hills. Any early reports?

"We accept reservations over the phone between the hours of 10am and 6pm, Tuesday through Saturday."

I'll try to remember tomorrow, but really, it would behoove them to make it easier, not harder. I understand these obstacles create the impression of demand, but if you've been around the block a few times, it's just comes off as inconvenient and annoying.

Mar 31, 2014
foodiemahoodie in Los Angeles Area

Maude in Beverly Hills. Any early reports?

I'll trust your judgement. I look forward to it.

Mar 31, 2014
foodiemahoodie in Los Angeles Area

Proof Croissant...Not Even Close.

MICROWAVE?!!! No Ilysia, no!

Microwaves destroy bread - makes them chewy, dried and all around sucky.

Toaster oven would work fine..

Mar 30, 2014
foodiemahoodie in Los Angeles Area
1

Proof Croissant...Not Even Close.

I would get croissants from a patisserie in Paris and they were just awesome. I got the impression they were good everywhere, but this place near the hotel i always go to (The Villa) - were insane. (they had this rose croissant they were known for - I resisted for along time, thinking I was a purist, but then I tried it and felt I was destined to go to Hell on a road covered with rose croissaints. The patisserie on rue Bonaparte is Pierre Herme. Which turns out is very highly regarded. I just stumbled on it and thought it was my own discovery. Turns out everyone knows about it. That's my reference. (at l'Albereta - a hotel in Italy - they served fresh croissants in the morning. I had six and felt I'm become some kind of croissant nymphomaniac. I couldn't stop. At 6 I felt I could have another 6 I somehow found some self control, but to this day, walking out or that breakfast room know there at least a dozen waiting, warm and buttery, with that smell - a sweet torture. I'm getting hungry just writing this.

Mar 30, 2014
foodiemahoodie in Los Angeles Area

Does anyone really LOVE sous vide?

Thought, I think there is truth to this - but there are some things which come out stellar.

In trying to make the perfect chicken soup - I sous vide both boneless chicken breasts and thighs. Chill them then break them apart and drop them in the soup - the meat is unbelievably tender. (I brine the meat).

Last Thanksgiving I participated in a dinner - and I was the guy to do the meat. I brined the breasts and thighs in a pretty simple brine. And then I cooked them sous vide (140f for the breasts, 147 for the thighs - which went in the night before. duck fat, some cooks shallots, sage).

Filled up a cooler with hot tap water (around 140 degree, drop 1 degree ever 15 minutes. so as long as it was above 130, I was good). Browned them at the house. Made a turkey gravy with a little cognac, madeira and marsala. And porcinis.

A well regarded chef came and said it was "awesome" best turkey he'd ever had. He did the carving and when he saw the texture and color of the breast - he was stunned. Loved the taste too. The thighs were more like a duck confit. He thought they were better than the turkey we had the night before - which was excellent, conventionally-cooked by one of the best chefs in L.A. (sorry, can't out anyone with names - you're going to have the trust me here - it would destroy friendships).

I have tried cooking beef - and for me it doesn't work all that well. The taste has a little tiny bit of cardboard boringness to it. (bland).

I've done baby back ribs - brush some liquid smoke on them, then a few hours later, a dry rub. then into the bags with BBQ sauce and cook for a couple days. I chiill them, then put them on a very hot charcoal grill and gets some crush going. They're pink and remarkably tender in the middle, a little crunch on the outside. I've had better once - in a rib cook off. And there was one guy who knew low and slow - pink and tender, etc. But mind are so close - and no smoker.

Lastly, butter poached lobster tails. here's what sold me - local supermarket has some small tails on sale for 4 bucks a piece. I bought a box of them frozen. They were at the bottom of my deep freeze for a few months - and when I took them out - they had some freezer burn on them. Oh no! All that lobster! I defrosted one, got it out the shell and did butter poached sous vide with them. Holy Mother of Christ! it was delicious, tender, lobster-y and miracle of miracle - no freezer burn. I know it sounds like B.S. but it was amazing. I did a lobster risotto with a butter poached tail on top. I was a god that night.

I also do a 63 degree egg. In the shell for an hour, cut the top off with a clacker, take out the egg, slough off the white, put the egg back in the shell and do a variety of things with that .(Arpege egg, or a truffle egg, or caviar and creme fraich). Egg yolk is a perfect custard taste and consistency.

Ultimately, if you're a brilliant chef - you don't really need this to do a perfect short rib. You have the right gear, you have a kitchen of hand picked pros - and you get the temp and time down perfectly because you've had decades of experience, with years spend in the kitchen learning from pros.

Mar 30, 2014
foodiemahoodie in General Topics
1

Proof Croissant...Not Even Close.

Maison Giraud has great baked goods all down the line. (perfect execution of the hard-to-execute canele).

The Farm Shop also has great butter croissants.

Mar 30, 2014
foodiemahoodie in Los Angeles Area
1

Lunch in Brentwood?

Make that now. Been open for lunch for a few weeks.

Mar 30, 2014
foodiemahoodie in Los Angeles Area

Lunch in Brentwood?

Good choice.

Mar 30, 2014
foodiemahoodie in Los Angeles Area

Dining solo in/near West Hollywood

I've done that at Animal a few times.

Mar 27, 2014
foodiemahoodie in Los Angeles Area

Squid Ink Reports All LA Sushi Chefs Forced to Wear Gloves

I know a petition is going around. I signed one at Mori the other night

Mar 26, 2014
foodiemahoodie in Los Angeles Area

Best fresh shrimp--Where to get?

That looks great. I've never been. Now on my must do soon list.

Maybe a visit to Sea Harbor, and then here to get something interesting. A nice mid-day trip.

Thanks.

(I was going to check it out, but I went to Shun Fat first and just ran out of time.)

Mar 25, 2014
foodiemahoodie in Los Angeles Area

Best fresh shrimp--Where to get?

I don't really recommend Santa Monica Seafood, but a couple weeks ago they put a fresh batch of Santa Barbara spotted prawns - and they were still alive.

I think that's rare, but at least it shows the possibility they can have very fresh SB prawns (which are world-renown).

Also, some of the Asian supermarkets often have live seafood. The Shun Fat Superstore in El Monte has tanks the size of hot tubs (width, not height) filled with live fish. Pretty sure I saw more than one kind of shrimp there, as well as crabs, etc. Fun experience if you've never been.

Mar 24, 2014
foodiemahoodie in Los Angeles Area

upscale

Neither Spago or Patina.

Melisse, n/naka or Providence.

If it's about the food, I'd skip Hotel Bel Air.

Surprised you had a sub par experience at Melisse (but you've been before I assume?). I've been many times - never really had anything close to a bad meal, but once, on a Valentine's dinner - the soup could have been warmer (they warmed it up - was delicious when returned). And around 10 years ago my GF had some salmon I didn't like.

Mar 24, 2014
foodiemahoodie in Los Angeles Area