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Pistachio or hazelnut paste in town?

Surfas, duh!! Thanks. Yes I was at Sur la Table yesterday and I didn't see the hazelnut paste, but maybe I missed it. Thanks!

Aug 06, 2012
creamydeluxe in Los Angeles Area

Pistachio or hazelnut paste in town?

Does anyone know of a place to buy pistachio and hazelnut paste (not butter)? I tried WF but no dice. Maybe Erewhon? I couldn't believe the selection when I went there, I mean if they sell a pound of vanilla beans than that must be a good bet!

Thanks!

Aug 05, 2012
creamydeluxe in Los Angeles Area

*You* eat the Uncrustables, Wolfgang Puck, or some thoughts on the substandard dining options at LA's cultural institutions

My family and I had an absolutely wonderful lunch at the Getty Villa. Restaurant-quality and then some! Creme brulee! Delish and interesting salads! Nice things to drink! And a lovely view.

Mar 30, 2011
creamydeluxe in Los Angeles Area

Local food treats for Christmas gifts

Ooo, thank you!!! These are some lucky dogs getting this good stuff!

Dec 07, 2009
creamydeluxe in Los Angeles Area

Seville Oranges (or substitute)??

Found the company in Sierra Madre, Waldo Ward. They've been around since the turn of the century making marmalade from imported Seville trees! http://www.waldoward.com/

Dec 07, 2009
creamydeluxe in Los Angeles Area

Local food treats for Christmas gifts

Would love to hear some recommendations for gift baskets utilizing local food specialties. I'm travelling back to Chicago and would love to bring the fam some local nuts, dried fruit, candy etc...what treats are super special that you all would include?

Dec 07, 2009
creamydeluxe in Los Angeles Area

Food processing for a cause - moved from Los Angeles board

Hello Everyone,

I volunteer for two different organizations: one a community garden, one a gleaning organization that collects unused fruit (mainly citrus, some persimmon and avocado) and distributes it to local food pantries. Both organizations are trying to utilize community fruit to make value-added products like salsa or jam. I am a Food Scientist and work in the food processing industry, but unfortunately I've seen that companies don't want to deal with a few hundred pounds of fruit from someone's yard, as good as the intentions are. Does anyone have any brianstorms that can help me out? I was thinking about using an inspected kitchen to make small batches of these things, but I'm not sure if it would be legal to sell it without all the nutritional data and what not, and I'm concerned about the slight risk of botulism with canning. Any thoughts? Thank you!!

Dec 07, 2009
creamydeluxe in General Topics

Seville Oranges (or substitute)??

Does anyone know of the farm in (is it Upland)? That is called Wildowere or something with a W in the name, they import olives too, make lots of private label marmalades. I am trying to come up w ideas for a group that gleans excess fruit here, to be able to can or jar the persimmons, oranges, etc for sale.

Dec 07, 2009
creamydeluxe in Los Angeles Area

bday dinner

Guelaguetza is fun, w a live mariachi band, if you would like Oaxacan!

Oct 15, 2009
creamydeluxe in Los Angeles Area

Does anyone enjoy shopping at Gelsons market as much as I do?

I work for a large produce distributor, and have found Gelson's to have some mighty nice produce. Yes, much more expensive, but I heard that their loyal customers love that the buyers there TASTE every piece of produce before displaying it. Everything is in great shape. Can't say that everyone vouches for their products like that. I also heard that they dump all their produce almost daily, which is unheard of. Lots of waste, but very fresh produce.

Aug 24, 2009
creamydeluxe in Los Angeles Area

Old-School LA Recs?

I had steeled myself for an attitudinal West side experience at Dantana's, and was looking forward to some fun kitschy time, but as the host was "networking" for a good 15 minutes with two guests before acknowedging me and my partner, I just couldn't take it anymore. It was so over the top stereotypical hollywood in a bad way, and I was a forewarned diner. I suggest going to the Cicada, at least for cocktails. The room is gorgeous, art deco frescoes and murals everywhere, nothing like it anywhere else!! I love Musso's, Dresden, Pac. Dining Car, Taylors, Taix! All great!

May 11, 2009
creamydeluxe in Los Angeles Area

lamb help please

This isn't a BBQ dish, but a braise w lamb and I just had to share. You can plan ahead and putz around the house while it simmers for 2-3 hrs on the stove, getting all beautifully tender.
this is from the Dean & Deluca cookbook. It rocks over rice or couscous. I didn't have peppers and it turned out great anyway.

Turkish-Style Lamb Shanks Braised with Vegetables
Lamb is the most commonly eaten meat in Turkey, and Turkish lamb dishes are among the best in the world

Ingredients:
6 tablespoons olive oil
2 large onions, chopped
4 trimmed lamb shanks (about 41/2 pounds total)
8 large ripe tomatoes, peeled, seeded, and chopped
1 to 4 hot chilies (like serranos or jalapeños), seeded, if desired, and chopped
12 garlic cloves, minced
12 sprigs of fresh thyme
4 imported bay leaves
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 cups hot water
1/2 cup chopped fresh flat-leaf parsley plus additional for garnish
4 red bell peppers, roasted, peeled, seeded, and chopped
salt and pepper to taste

Directions:
1. Heat the oil in a large, deep Dutch oven over moderate heat until hot but not smoking. Add the onions and cook, stirring, until lightly browned, about 10 minutes. Remove the onions and set aside. Add the lamb shanks, in batches if necessary, and brown all sides, about 15 minutes. Stir in the browned onions, tomatoes, chilies, garlic, thyme, bay leaves, cumin, cloves, and allspice, and cook, stirring, for 5 minutes.
2. Stir in the water, cover, and cook at a bare simmer, stirring occasionally, for 2 hours. Remove the lamb shanks with tongs, and when cool enough to handle remove and shred the meat. Try to get some of the marrow from the bones, and add the meat and marrow to the Dutch oven with the parsley and roasted peppers. Season to taste with salt and pepper. Cook gently, uncovered, stirring occasionally, for 30 minutes longer, adding a bit more water, if necessary. Serve hot with rice.

Lamb is the most commonly eaten meat in Turkey, and Turkish lamb dishes are among the best in the world. This is so, in part, because Turkish sheep graze on wild thyme. Our American sheep don't -- so we've added some thyme to the following to compensate. This is a dish for guests who don't like dealing with bones at the table though you could leave the meat on the bones if desired. Serves 4

Apr 23, 2009
creamydeluxe in Home Cooking

Powdered Sugar in Pie Crust!!!???

With a pate sucree kind of sweet crust, you could use powdered, regular granulated, or brown sugar with good results. It's not that fussy.

Apr 06, 2009
creamydeluxe in Home Cooking

Dinner and Dancing

Don't know if anyone mentioned this already, but the Cicada Club downtown is an art deco gem and is totally glamourous. The food is good too, but pricey. The drinks in the upstairs bar are poured by very knowledgeable bartenders and overall it's a great time. Go on Sundays for the big band.

Feb 16, 2009
creamydeluxe in Los Angeles Area

Fresh Burrata

They also have it at the Cheese Store next to Cafe Stella in Silverlake, luscious.

Jan 19, 2009
creamydeluxe in Los Angeles Area

Looking for a great Muffuletta

It's not in LB, but there is a place in Riverside !!! That if you find yourself stuck in, is terrific. Jason's Deli, and you can order a 1/4 sandwich, 1/2, and it's quite good (I've been to NO before the hurricane!).

Jan 15, 2009
creamydeluxe in Los Angeles Area

Best Oatmeal in Chicago

You gotta check out Angelfood Bakery on Montrose just west of Ashland. My friend Stephanie makes some great thick cut oatmeal with a homemade fruit compote. She even makes the bread fresh for the fried eggs in a hole! Delish!!

Dec 19, 2008
creamydeluxe in Chicago Area

Restaurant for sweetbreads

You probably won't believe this, but I discovered an amazing place for sweetbreads that is not expensive. It's El Nandu on Fullerton w of western. It's an Argentinian place. Even funnier, I discovered it through a friend that was vegetarian at the time and ordered them by mistake thinking that it was some kind of a pastry, while waiting for a punk rock show to begin across the street at the Fireside Bowl. The sweetbreads are served in a large portion, nice and seared. The prices are affordable, the service however is very slow. Don't go totally hungry if you go. I hope this place is still open, I haven't lived in the area for 2 years, but if it is, check it out. The empanadas can be good also.

Dec 08, 2008
creamydeluxe in Chicago Area

retired cook in town for xmas-new year's--events?

This may not be a chow topic, but how about new bars? I like eclectic. Always dug the Hopleaf, Club foot, California Clipper...Big Chicks!

Dec 05, 2008
creamydeluxe in Chicago Area

retired cook in town for xmas-new year's--events?

Wow! Thanks nsxtasy for all the info.

I had heard that Schwa had closed, is it reopened in the same locale on Ashland?

I can't wait to see the pastry shops, my buddies at Angelfood Bakery and Bleeding Heart are still hanging in there. Can't wait to see Chaos Theory Cakes also.

I assume Trotter's to Go is still functional?

Dec 02, 2008
creamydeluxe in Chicago Area

What to do with a bunch of saltine crackers….

I heard that it is the binding agent in the totally addictive Peruvian aji sauce, it's like garlicky crack.

Nov 26, 2008
creamydeluxe in Home Cooking

Help -- need peanut butter cream pie for Turkey Day

I actually was the opening pastry chef at Sweet Mandy B's, and I can tell you that that pie has 4, yes 4, ingredients in it. I don't remember it off the top of my head, but it was a traditional American recipe that is basically cream cheese, peanut butter, powdered sugar, and has a little whipping cream added to loosen up that mixture. You schmear that into the graham cracker crust and top w whipped cream. Here is a version w Dream Whip from All recipes
http://allrecipes.com/Recipe/No-Bake-...
Trust me, you could make it in 5 minutes!! You can do it!! I wish I lived closer than LA or I'd make it for you.

Nov 26, 2008
creamydeluxe in Chicago Area

retired cook in town for xmas-new year's--events?

Hey there, I haven't lived in the area for 2 years, been out in Los Angeles. I'll be visiting from xmas to new year's. I was a chef (mainly pastry) for many many years (Trotter's, Sweet Mandy B's, Angelfood Bakery, Zealous, the list goes and goes), and I'm looking for some action! What have I missed! The openings, the closings, the tears, the emotional abuse, the throwing down of the apron before the indignant walkout, the wild accusatins, the vicious gossip! Not to mention the fiduciary irresponsibilities!

I want to delve into the food world not as a slave cook for this week and a half, but on the other side of the heat lamp. My mop in in retirement, and my knife callous has healed--tear--

Can anyone recommend some great finds for someone like myself during the week after Xmas? Restaurants, bakeries, drunken orgies at restaurants or bakeries :.), bars...Any New Year's events?

Thanks a lot!!

Nov 26, 2008
creamydeluxe in Chicago Area

One Quart of Ganache

You can melt it gently and drop it into a tart crust or crustlets. It would be bitchin to melt some caramel candies and pour that into the crust before the ganache is in, with some toasted chopped nuts or nut brittle on top... ooo I'm making myself hungry. Or melt it slightly (with a few lumps left) and carefully whip it with the whipping attachment of a mixer for a more of an icing texture. You can thin it down with more whipping cream to make a softer consistency. I like the truffle idea, who doesn't like truffles???

Nov 25, 2008
creamydeluxe in Home Cooking

Chocolate Project

Hi there. I just finished my Food Science degree after being a pastry chef for many years. There is no website with comparable wholesale prices like you mention, this would be suicide for suppliers. They keep this information secret so that they can negotiate the costs with each buyer. I would suggeest (this is what I did) fibbing to the supplier, saying that you're investigating some 'Preliminary" costs for your restaurant/bakery. They are going to ask you for volumes. Make up something that sounds believable for the size of the restaurant/bakery/catering facility whatever. This was a huge source of frustration for me as professors/instructors tell you to "go gather some costs to compare" and businesses just don't have the patience to mess around with students. Wholesale specialty ingredient companies are struggling HARD in these times to make ends meet and their resources are sparse. I guess it's an intro to the world of "making it happen" despite difficulties. So go ahead, lie! Just make sure you're prepared for the conversation and have done your homework so you don't frustrate them. All costs are dependent on volumes. If you have the space to store a lot, you can get a break on the cost. With chocolate, you can save money on bulk bricks (usually 11# bricks) but those are time-consuming to chop up and eat up your labor. Pistoles are much more expensive, but really fast to use. Keep that in mind. Maybe time yourself to chop up an 11# brick. And understand that this task will probably be given to the most unskilled person in the kitchen and it can get dangerous, get out the bandaids.
European Imports in Chicago is a good company that carries a lot of different chocolate and pastry products, you might try them for costs. Hope this helps!

Oct 15, 2008
creamydeluxe in Not About Food

Between Pomona and Fullerton...anything great?

How about Cat in the Custard Cup in Fullerton? I don't know if anyone's mentioned it yet. It's an eclectic menu with something for everyone. It's a cozy atmosphere with a very detail oriented bartender, piano player on the weekend. The food's delicious.

Aug 04, 2008
creamydeluxe in Los Angeles Area

REVIEW w/ pics: One Dish Quickie at El Tepeyac

Greed? Like Billions of dollars in profits by the oil companies? If you've ever run a restaurant, you would know that the profits are minimal or non-existant. The stress is unbelievable. You're dealing with a perishable product, and one of the most unpredictable labor pools in the market. The food prices (gouged due to mass-market corporate consolidation of food commodities as well as the oil crisis) have led to a serious situation where the price of canola oil has tripled over the past two years, as well as flour and corn. No one is getting rich off of selling burritos, get serious. You should, in all seriousness, meet a restaurant owner and learn about the issues they face. If you find cheap food out there, know that it is only temporary and a false representation of true market values. I was a chef for 13 years in many dfrnt. restaurants and bakeries and now I work for one of the world's largest produce manufacturers and distributors. The pinch has only begun. Look at how expensive food is in other countries, as well as fuel. We are only beginning to correct a false economic situation where we have been getting off cheap for these essentials compared to the rest of the world. I'm going to go to this El Tepayac, and I'll gladly hand over the money. It probably won't even keep their bills covered.

Jul 29, 2008
creamydeluxe in Los Angeles Area

Upscale Cuban in LA?

You have to see the Coco Palms off the 10 freeway in SG valley...it has one of the best views ever. The restaurant is pretty fancy, and nestled into the side of a foothill. The entrance has large birdcages with fancy parrots and sets the tone for a fun and elegant experience. The food is delicious and the portions are huuuuuuge! I heard they have dancing on the weekends too.
Enjoy it!

Jul 17, 2008
creamydeluxe in Los Angeles Area

What is a guarenteed crowd pleaser?

I've been serving this new one: take the tiny mozzarella balls, dump them into some nice fresh bruschetta. Adjust the S&P, add some fresh chopped garlic and herbs. People call it Mozza Balls. It goes in a heartbeat, you can serve it with cut up garlic naan and hummus. You can dip the bread into the sauce as soon as the chunks are gone.

Jul 07, 2008
creamydeluxe in Home Cooking

Ace of Cakes & Hygiene

Have you ever made a fondant wedding cake with gloves? I'd like for you to try it.

The "dirt" is 99.9% likely to be chocolate.

Get over yourself. If you spent 100 hours a week doing that kind of work (I have, you are drenched head to toe in food--you keep as clean as humanly possible). This is besides the point that this man is a crappy cake maker.

Yeah, it wouldn't kill him to wear a hat though...

Apr 22, 2008
creamydeluxe in Food Media & News