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Smoke.Oil.Salt

I pasted the search term "Smoke.Oil.Salt" on our board but the search found nothing. Any advise?

about 5 hours ago
FallingLeaves in Los Angeles Area

L.A. Dish of the Month, September 2014: OFFAL

Sorry, I have never tried Menudo. My guess is that CH already have multiple best of menudo discussions already.

Sam Woo expanding to Rosemead, and other openings

Wow, although I have never been, I trust your analogy.
Since there are no lack of acceptable Sam Woo's or clones, I will definitely avoid this location and will also seriously suggest others not to waste their efforts in a Newton, eWorld or Mac II version of Sam Woo unless this place up their game.

Sam Woo expanding to Rosemead, and other openings

Steve Jobs is an adopted child of Syrian-Swiss descend. Should I expect anything less than "Apple quality" at this "adopted" Sam Woo?

Best non-solid food in town ;)

Albert Einstein: “Necessity is the mother of all invention.”
Several years ago, when my 86 yo mother, who loves prime rib was having the last few of her upper teeth pulled to have complete denture fitted, we celebrated Christmas at Tam O'Shanter with Dickensian carolers.
We requested that her prime rib, baked potato and spinach be pureed (not together) for her. The restaurant gladly complied and mentioned that they honor similar requests all the time.
Unfortunately, I ordered the roasted goose that was tough.
We also brought along a bottle of French 1st Cru for the occation. They did not charge us corkage.
So go ahead and enjoy yourself some Palm's grilled lobster, Fogo de Chao's fantastic Brazilian grilled meat, chi SPACCA's Salumeria, Langer's pastrami sandwich or Shunji's best etc.
Perhaps you may have to bring your own blender for some of these establishments. I personally have just the right size Waring Blender attachments necessary for the jobs and I did not invent the Waring Blender.

L.A. Dish of the Month, September 2014: OFFAL

How does Talpa's Menudo compare to others?

LA "Musts" Tailored to a Strategic New Yorker

For first visit with family, order one of each of beef, pork and lamb. Share then compare and contrast. Their killer mustard is house made.

Noodles or Mongolian BBQ?

60 years ago? Before Pu Pu Platers? Please explain.

Noodles or Mongolian BBQ?

I just came across this guide to Mongolian BBQ in LA:
http://www.foodgps.com/los-angeles-mo...
The guide started by describing what Mongolia is and proceed to state that “Mongol’s barbecue was one of the major cooking methods used by Genghis Khan’s brave cavalry men while they were on their expeditions around the world. It was later adopted by the remainder of their nomadic race due to its simplicity and effectiveness.”
The post then list 8 places that were either recommended or not.
Nevertheless, each discussion was accompanied with a food photo from the respective restaurant. These are copied below.
My question is Why did Genghis's folks carry around heavy large iron platters to reheat leftover noodles. May be it is simple and effective? Am I missing the point of Mongolian BBQ? Should the nomadic mongols eat more like the meat centric Korean BBQ or was refined flour really available while roaming the desert plains of Asia?
Is this what one get when visiting Mongolia?
Or the writer need to be re-educated?

What do we call ...

++ for Greasy Spoon
If they do not excel in their cuisine. Burger or taco or otherwise,and if their offerings are "better than average for the price", they deserve a mention in the greasy spoon category. Otherwise they are an above average burger or taco or otherwise joint.

Taylor's Steakhouse dinner tonight

I went to Taylor in K-town last month by myself at 9:45p. Valet parked and was assured that the restaurant was still open. I entered a full place but was promptly seated at a cosy booth against a back wall under a painting of horseman wearing long scarf. The booth is situated between the bar and the kitchen.
I ordered a bottle of sparkling wine, escargot, lobster bisque and a medium rare coulott steak.
The food and service were fine. For example, I asked for extra nutmeg and was provided for my lobster bisque. Except until the steak course. The steak knife provided will just not cut. I asked my waiter for and was presented with another differently looking knife that was equally dull.
Another server noticed my complain and volunteered yet another differently looking knife that was, unfortunately, equally dull. To remedy the situation she offered yet another differently looking knife.
This knife is still no sharper than the others.
I just want to cut/slice my steak and eat it without struggling to tear it apart with my fork and knife.
After the 4th try, I gave up.
Other than that, for the price, the food and wine were fine.
Then, it must be close to 10:45P (near their closing time) while I was shown my last steak knife, I was presented with a parade of trash cans moving from the bar to the kitchen...??
I tipped both the nice server (Dori) an my waiter both 20% because dull knives and trash parade were not their faults.
I wrote a nice letter to Bruce Taylor, addressed to the owner at the K-town location, informing him of my experience, advising him to sharpen his knives etc. but have not heard back for over a month.

Los Angeles Area Chinese Wedding Banquet

My guess is that if the date in question is super popular/lucky for marriage then every place in town will be booked and possibly demand paid in full in advance.
A substantial deposit may be the alternative.
Just to emphasize the point, there are less than 10 or 12 respectable Chinese wedding banquet palor in town.
These place are always fully booked on "good" calendar days.
For example, I was a guest at a full house $1280/table to celebrate mid autumn festival at a certain Seafood Place in Monterey Park this evening.
Food was not the point.
Think Christmas or New Year eve except it happens once or twice a month
when the calendar indicates it is good for wedding.

L.A. Dish of the Month, September 2014: OFFAL

Looks delish.
Roscoes Chicken and Waffle serves deep fried giblets... on their menu. But I always get their deep fried chicken livers with extra gravy (no waffle) to supplement my dietary cholesterol.

L.A. Dish of the Month, September 2014: OFFAL

Yes, each person gets half a goad head. As seen in the photo, the roasted head is halved so that the brain, tongue, eye ball, cheek, jowl and skin can all be enjoyed.

L.A. Dish of the Month, September 2014: OFFAL

I did not know what to expect at first. Most of the Icelanders commented that that batch of fermented shark was quite good but probably not rotten enough. They smell strongly of ammonia and tasted slightly salty but not fishy. Depend on where the piece is center cut (whiter) or edge cut (yellowish), the texture varied from spongy, semi-firm tofu (center cut) to less spongy semi-dry firm tofu (edge cut).
I chased each bite with a shot aquavit.

L.A. Dish of the Month, September 2014: OFFAL

Went to Icelandic American Association of Southern California's Annual Porrablot, (Icelandic Mid Winter Festival) this March. They imported everything from Iceland for the occasion. For drinks they have Icelandic water, Icelandic light and dark beer, Icelandic aquavit. Their menu (copied from their website Icelandic American Association of Southern California) is shown in photo above.
The second photo (also from their website) shows some of what every one gets served buffet style, including half of a roasted goat head (easier to get to the inside). The chunks in the round container are fermented shark meat (goes best with aquavit). The tureen slice above it are goat testicles in gelatin.
There was singing and dancing after dinner. Price for food was $105 per person for non-member.

L.A. Dish of the Month, September 2014: OFFAL

> The large intestine is largely fat.
Although I have not ordered large intestine at these KBBQ AYCE place myself, I have notice that large intestine are often left cooking on the grill for over 30 minutes turning over every 10 min or so, perhaps to render the fat and then to a crisp before cutting up with scissors into bite size piece.
Can anyone comment on the proper way to grill large intestine at a KBBQ place.

Game changer? Newport Seafood -> Beverly HIlls

Gambling or not. Lack of patrons is definitely a major contributing factor.

Game changer? Newport Seafood -> Beverly HIlls

Besides the La Cienega location, Mon Kee had also opened shops in Brentwood and in 3rd Street Promenade's food court in the 80's

South Coast Plaza Din Tai Fung Rates With International Counterparts

Too bad that truffle XLB is no longer exclusive to Taipei's original location and the Glendale branch. I think it is time for DTF to offer it at their Arcadia locations too. Does anyone know if the Shanghai and Tokyo branch have truffle XLB on their menu?

South Coast Plaza Din Tai Fung Rates With International Counterparts

>> There are chicken, vegetarian, and fish dumplings for the bovine adverse.

Do you mean porcine (pork)? Bovine is beef. Does the SCP DTF offer beef XLB?

Hitt up the Palm before it movies, i haven't even been yet myself.

To properly grill a lobster, the lobster has to be parboiled whole to seal in the juice first. Otherwise, all the juice will run out as soon as the lobster is split open for grilling. Grilling imparts all the wonderful Maillard reaction flavors that only high heat, amino acids and reducing sugars can provide.
Also demand and accept only female lobsters. Male lobster lack the flavorful roe.
Also, pound for pound, the larger the lobster the more succulent meat it contains. As mentioned before, because of it's large size, it is very easy to overcook a 5 lb+ lobster whole. So do not steam but slow poach covered with 70C water to cook the lobster thru without overcooking. Done properly, 5 lb+ lobsters taste not just as good as but many times better than any 2 lb ones.

Hitt up the Palm before it movies, i haven't even been yet myself.

Food-wise, I am not so sure to if anyone need to "hitt up the Palm before it movives".
I love to eat big lobster. 7lb + lobsters "by myself". Palms is one of the few establishments in LA that offer 5lb+ lobsters on its menu. Unfortunately, neither its steamed nor its steamed/baked version come close to the deliciousness of various Asian lobster specialists such as Newport Seafood, which I understand is opening a branch in BH as we speak. Steak wise, comparable alternatives are not lacking. Sans those famous portraits on the wall, I have low expectation for the updated version. However, I expect that it will be as successful as say Morton's or Ruth's Chris.

Sashimi

Most Korean Seafood places in K-town serves set sashimi dinner that include a variety of raw fish or as most Korean prefer it with just raw halibut as the main dish served with live seasonal seafood such as abalone, sea urchin, sea cucumber, lobster, octopus and penis fish along with an abundance of side dishes and cooked seafood dishes. Very little carb is involved. Best enjoyed with copious quantities of soju.

Shi Hai Has The Best Dim Sum In Town

> 4VIP rooms on the San Gabriel blvd side should read
4 VIP rooms on the Garfield blvd side.

Shi Hai Has The Best Dim Sum In Town

>I'm more curious about their dinner service.
Me too.
Soon after my mom and I were seated at a table near the parking entrance this afternoon. I was enthusiastically greeted by someone saying "Hello. do you remember me from 半島?" in chinese. (For reference, 半島, New Capital Seafood in Focus Plaza started in my recollection as Sam Woo Seafood and is now Five Star Seafood. (please correct me here everyone)
I confess that I had previously hosted several excessively exorbitant dinners at various upscale Chinese restaurants in the SGV but I remember no one in particular. Perhaps as a result, I am marked. Check my Shanghai #1 warm beer post if you wish.
Then, I was asked to be introduced to their VIP rooms.
I am happy to report that Shi Hai has 4 VIP rooms on the San Gabriel Bivd side that ranged from a room that warmly accompanying a table of 6-8 to a large room that can accompany a party of 20+ in a round table setting for corporate events . Also, every room is presentation/karaoke equipped. None of these rooms were open for business at the time despite there were people waiting inline for dim sum in the main hall.
Then I was introduced to two additional VIP rooms on the Valley blvd side of the building. By the time we left , close to 1pm, one of the Valley blvd rooms opened for the dim sum folks.
Thus, Shi Hai may have more reserved VIP rooms than any other Cantonese Seafood Restaurants that I have encountered in the SGV. Again please correct me if this is wrong.
I remain curious about their dinner service.

Shi Hai Has The Best Dim Sum In Town

BC, we must have been at Shi Hai at the same time this afternoon.
Since there were just my mom and me, we ended up ordering 3 dim sum (har gao, siu mai and turnip bowl) and 2 chef's specials (Cold roasted pork belly and pan fried rice noodle with beef).
*Two other items in additional to the two specialties were marked on the full-color glossy printed ordering sheet by us using the quater-pencil supplied but they were missed and not registered/ordered. We had to ask for the specials and not the other two items to be added afterwards. Blame it on light pencil mark+glossy paper or inexperience staff.
Both the shrimp dumpling and siu mai were fine/okay. Better than most $2 versions but not impressive. However, the tobiko garnish topping the siu mai were bright and crunchy, ie they were added after steaming. A nice touch but does not compensate for their shortcomings already noted by others.
We both liked the panfried rice noodle with beef and the turnip bowl. King Hua used to offer a very good turnip bowl and perhaps 'better' version but not now.
Now the cold roasted pork belly is not cold at all, but served warm with a fancy carnation+shiso presentation delivered under a beautiful clear glass dome and a dish of mayo sauce on the side. The presentation alone is worth the price. There are photos of this dish san the dome on Yelp. The pork belly is perfectly cooked and understatedly seasoned (in contrast to the more common noticeably salted and five spiced version) letting the clean pork flavor to be truely appreciated. Crowning each morsel is an incredibly light and crisp roasted pork rind. Superb! The lightness and crispiness of the roasted skin in conjunction with the perfectly cooked underlying pork is unmatched elsewhere in LA.
PS. serving the dish warm is in contrast to tepid/room temperature that most HK style BBQs employ is genius and is needed to fully appreciate the dish. It can sell for many times its price on the west side.
As a MSG connoisseur, I must say that I cannot detect any overt MSG in any of the dishes we tried. Instead, I am missing it quite a bit. Perhaps it is a new trend in dim sum. Natural taste rather than enforced umami a la sushi.

Shi Hai Has The Best Dim Sum In Town

>They did not have oolong....
Went to Shi Hai with my mom at noon today. She ordered chrysanthemum tea while I ordered Oolong. I did not try the chrysanthemum tea but the Oolong was indifferent at best. I typically bring my own "prime grade Oolong" purchased from Wing Hop Fung to dim sum and pay the tea service fee. Several of the more upscale dim sum places will also sell you their better tea for a bit more money.
BTW China Red uses significantly better looking chrysanthemums in their chrysanthemum tea. You have to open the tea pot lid to notice. My other first impressions are posted elsewhere in this thread.

Has Empress Pavilion reopened?

Last I read on this board was that it was supposed to reopen on Mother's day.

Dumpling places also serving alcohol?

Glendale DTF serves excellent soup dumplings and has an upscale bar. I am not sure if they serve pot stickers or not. Check their online menu.