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fernet branca - love it or hate it?

I love it. You're absolutely right about what kinds of foods it's best after. I find about 3/4 oz is right for me, but I totally get why more is good.

But you so reminded me of something from years past... I used to work nights and would get off around 7:00. My colleagues and I (if you could call us anything as grandiose as that!) would head out for an after work drink — and I would be stunned at how many guys in business suits would be there having a pre-work snort. Wow.

Sep 23, 2014
dtm323 in Greater Boston Area

Organizing My BBQ Supplies and Cooking Area

LMFAO!. Perfect.

Kogi BBQ at LAX — What Gives?

I fly American a lot and have been looking forward to having Kogi BBQ in terminal 4 for months. But there's just a big plywood wall that says "coming soon" and if you look through the cracks, you see... nothing. What's up with that?

Sep 11, 2014
dtm323 in Los Angeles Area

What Is America's Worst Restaurant Chain?

You are so right. I worked on a project years ago that took a bunch of people from around the country to a place whose only convenient "restaurant" was a Cracker Barrel. After a week, the whole crew went on strike and said they would go home unless we could get them edible food.

Sep 10, 2014
dtm323 in Features

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

I LOVE that you've decided to go out there and make the DOTM offal. I love tripe, kidneys, liver, andouillettes, chittlins, all that. Heart and tongue are great — but they don't taste like offal, more like what most people think of as "meat." I love chicken livers and, especially, feet. "Lights" and brains, not so much, but mostly because I don't know a lot about how to cook them the right way. I think it's really interesting that people think things like trotters and feet and shins and shanks are offal. I think they're just "meat." Anyway, I'll dig up a recipe for Tripe that I love and post it, but if anyone could give me a Tripes à la mode du Caen recipe they really love I would be most grateful.

Sep 10, 2014
dtm323 in Los Angeles Area
1

What Is America's Worst Restaurant Chain?

The worst restaurant chain in America? We could fill up every Chowhound server on the planet and not list them all. But my vote is Applebee's. I can't even describe how much I have hated it — and myself — every time I've had the misfortune to be there (usually because my elderly parents say "Let's go to Applebee's. We have coupon.") I'm feeling ill just thinking about it.

As for White Castle: I'm from the midwest. I used to think that White Castle was great. As in "I'm in college, I drank too much, I need White Castle." But now I've lived on the west cost for a long time. I'm more or less an adult. A few years ago, while on a business trip to the midwest, a friend took be too a WC. I thought it was vile. Like smegma-marinated gristle and onions on a wad of used kleenex. Disgusting beyond belief.

Sep 10, 2014
dtm323 in Features
1

Organizing My BBQ Supplies and Cooking Area

I have a smoker, barbecue, and gas grill. I have a bunch of different kinds of wood, lump charcoal, a dozen kinds of chips, and propane tanks. I have a lot of tools. I have really cheap crap plastic bins and metal trash cans and a wobbly table and it all looks like like something a college kid would be ok with, but I'm not. So... what do you all do to organize your BBQ stuff and make it look like you're a grownup?

Los Angeles Restaurants in the 80's

The replies to this thread have been wonderful. I have a question: what was it about the 80s restaurants that made them so memorable — not that today's aren't, but what made the 80s places amazing?

Jul 03, 2013
dtm323 in Los Angeles Area

Los Angeles Restaurants in the 80's

This has turned into such a cool, wonderful thread! Thanks everyone. Serendipity is a fabulous thing.

Jul 02, 2013
dtm323 in Los Angeles Area

Los Angeles Restaurants in the 80's

Sorry, you're absolutely right! Let's discuss! I loved Tommy Tangs. I didn't move here until 87 though, so I missed out on a lot of great eating. Tell me about everything I missed!

Jul 01, 2013
dtm323 in Los Angeles Area

Roasting a Chicken - am I doing too much?

For the past few years, my wife and I have reduced our recipe to: Dry off with paper towels. Salt and pepper in and out. Tie legs if you feel like it. Put in pan backbone down. On a rack if you feel like it. 450 - 475 degrees until done, about 45 minutes — use a digital thermometer to 160 or so. Know it might smoke some, so do whatever you need to do to turn off your smoke detector for an hour. If you want it to take less time, cut out the backbone and flatten ("spatchcock" it) before putting it in the oven. Let sit for 10 minutes before you carve. The most important things: keep the chicken as dry as possible (e.g., don't cook vegetables in the oven at the same time as they make steam) and use the best chicken you can find.

Jul 01, 2013
dtm323 in Home Cooking

Los Angeles Restaurants in the 80's

Can anyone tell me where City Cafe was located on Melrose before it moved to La Brea?

Jun 30, 2013
dtm323 in Los Angeles Area

Game

I'm thinking about doing a game menu for the holidays later this year - pheasant, grouse, rabbit, venison, that kind of thing. Anyone know where I can find not-frozen game in LA?

Oct 08, 2012
dtm323 in Los Angeles Area

What is the best home barbecue grill?

THANKS! Only ... after ricepad and BiscuitBoy's replies, I've spent the afternoon researching smokers and now I'm all hooked on that and I have to buy TWO new toys!

Jul 06, 2012
dtm323 in Cookware

Soup Dumplings in Chinatown

Which Lei Garden location? I LOVE XLB...

Jul 05, 2012
dtm323 in Los Angeles Area

What is the best home barbecue grill?

I'm going to buy a new grill. I've always owned Webers - kettles, Smokey Joes, gas grills. But what do YOU think I should buy? I'm not looking for a big Cadillac competition grill, just something I can put some hardwood lump charcoal in, or maybe some wood, and fire it up, and cook a great steak or some fish on a weeknight. Or grill up a lamb leg or a whole chicken or a bunch of burgers on the weekend. Really versatile, not horribly expensive, something that will last a while. So... what should I buy?

Jul 05, 2012
dtm323 in Cookware

Foodie House Rental in September in... Switzerland? Northern Italy?

Yes, there is only so much kaseschnitten I can take (well, I can actually take a lot of kaseschnitten, but even then there is eventually a limit!). Piedmont has always sounded great, though the closest I've gotten is the west shore of Lago di Como. Thanks for the tip!

Mar 27, 2012
dtm323 in Europe

Foodie House Rental in September in... Switzerland? Northern Italy?

Have a group of 10 serious foodies looking for a place in Switzerland or northern Italy to rent a house for a week or two in mid-September to celebrate a milestone birthday, shop food and wine locally, and cook amazing meals. Wengen and Zermatt, Switzerland, have ancestral ties; northern Italian lakes (Como, first choice) are another possibility. Thoughts?

Mar 26, 2012
dtm323 in Europe

Kosher Caviar - What's the Best?

Thank you so much! Yes, it is complicated - kosher or not, sturgeons over-fished, more stuff labeled "Caspian sturgeon caviar" on the market every year than could ever be produced by the number of remaining real Caspian sturgeons... Russian salmon sounds amazing. Thanks!

Nov 27, 2011
dtm323 in Kosher

Kosher Caviar - What's the Best?

I'm looking for kosher caviar and all I've found is the usual supermarket brands - like Romanoff. Is there a source that's markedly better? Seems everything in the supermarket is whitefish or salmon. Are there any other fish I should be looking for? In short: what's the best? And where can I find it?

Nov 27, 2011
dtm323 in Kosher

Funniest Thing a Server Said to You

1) In a country club restaurant in upstate New York. I ordered a bottle of red wine. It came ice cold. Not cellar cool, but refrigerator cold. The waiter said, "Oh, people around here like it that way. I could put it in the microwave for you?"
2) Not really a waiter story, but close. Me, to pizza delivery guy: "I ordered anchovies. There's like one anchovy on here." Him: "We don't put many anchovies on pizzas because most people don't like them."

Sep 24, 2011
dtm323 in Not About Food

CHILAQUILES

OMG the Morita Salsa is SPECTACULAR! And Mayor Villaraigosa (OK, I disagree with him on just about everything, but...) says it's his favorite. I had the most simple dinner imaginable tonight - butterflied whole chicken, rubbed with ground ancho chili and salt, and roasted on the grill, grilled green onions, some sauteed garlic and greens and some supermarket tortillas - and a big bowl of Homeboys Morita salsa. It SO made a good dinner into a GREAT one! I can't recommend it enough!

Jul 03, 2011
dtm323 in Los Angeles Area

January 2010 COTM: Patricia Wells *Bistro Cooking* and *Trattoria*

My copy of Bistro Cooking is really thrashed - pages stained, corners dog eared, a real well-used mess! I've tried to love Trattoria as much, but it's just not the same level. But Bistro Cooking, now that's really wonderful! In honor of COTM, I'm going to give Trattoria another shot.

Dec 30, 2009
dtm323 in Home Cooking

Root Beer Extract

Thanks! That's what I figured, too.

Dec 23, 2009
dtm323 in Los Angeles Area

Root Beer Extract

Looking for root beer extract - not to make root beer but to flavor a cake batter. Any recommended brands and/or sources?

Dec 23, 2009
dtm323 in Los Angeles Area

trying to decide on a french restaurant

Church and State. Not on your list, I know, but it's really something special. Le Saint Amour in Culver City totally makes you feel like you're in Paris. But Church and State's food is spectacular - and their cocktails and wine are amazing.

Oct 27, 2009
dtm323 in Los Angeles Area

Specialty Poultry

Looking for somewhere in LA where I can get fresh poultry - specifically 1) capons, 2) guinea fowl, and 3) pheasants. I suppose I'll have to special order, but from where?

Oct 27, 2009
dtm323 in Los Angeles Area

Fresh Truffles

As we near the holiday season, I'm really interested to hear two things: 1) where's the best place in LA to buy fresh truffles and 2) what's the best way to use them? Possibly the best single dish I've ever had was a really simple pasta, butter, cheese, and truffle combination in Italy. And I had a couple of beaten eggs cooked in fresh butter and sliced truffles in France that boggled my brain. I'm really interested in duplicating that kind of simplicity - but I'm also looking for some really new ideas. TIA!

Oct 18, 2009
dtm323 in Los Angeles Area

Mozza: the emperor's new clothes

After months of anticipation, went last night. Should have read this thread first. Salt, salt, salt. Can't imagine how anyone could be tasting the food and letting it out of the kitchen with that much salt. Had a couple of good dishes, but nothing great. Tripe alla Parmagiana con ceci was well balanced and the Burricotta with braised artichokes, pine nuts, currants & mint pesto was terrific. The Tagliatelle Verde with duck ragu was really, really good. But then... The braised rabbit was not only WAY too salty but the sauce was really fatty. Even the honey on the side of the Torta della Nonna was salty! The olive oil cakes, though very tasty and paired with a great rosemary spun sugar ribbon and gelato, were undercooked and heavy. No interest in going back. But if I were, I would say: the best stuff by far comes from the mozzarella bar and the primi list.

Sep 19, 2009
dtm323 in Los Angeles Area

Fresh Lima Beans?

Thanks for your reply. I used to be able to get them every year at the Torrance Saturday market, but not for the last couple of years. Might just have to head south to Rancho Santa Fe I suppose.

Aug 13, 2009
dtm323 in Los Angeles Area