khh1138's Profile

Title Last Reply

Pasadena City Hall lunch options?

I once had the lobsta truck right across the street from City Hall...I follow them on twitter to know where they are going to be.
If you don't mind going in to Old Town, I like Azeen's Afghani restaurant on Union a few blocks from City Hall.

Aug 24, 2014
khh1138 in Los Angeles Area

Costco Food Finds - 3rd Quarter 2014

We had almond bark thins the first time they carried them (about a year ago) and demolished the bag in a couple days. We went back to buy more, and they didn't have any.
Last week we saw them at Costco again, so we bought 3 bags. One is gone already. Terrible, terrible stuff.

Aug 24, 2014
khh1138 in Chains

What food do you wash that you're sure no one else does?

Nothing as large as E. coli can cross the casparian strip/endodermis (in the roots of plants) - just water and minerals. No E coli is getting *in* the produce. We really just need to worry about the exterior.

What food do you wash that you're sure no one else does?

I just started washing melons this year, much for the same reasons (I saw bits of rind on my knife so I knew whatever was on the surface was getting spread around. I do this with cantelopes especially (I'm not sure why - they just seem to need it).

I wash my chicken, too. I try to be careful not to splash around while I'm doing it. I don't rinse off chicken thinking that I am getting rid of all the bacteria. It's just that the surface of the chicken is often runny or goopy, and I need a clean dry surface before applying a rub or at least salt and pepper.

Aug 13, 2014
khh1138 in General Topics
1

Has anyone you know ever actually gotten sick from eating raw cookie dough? [moved from Home Cooking]

I'm the same - it just doesn't taste good to me. I can't believe that anyone will pick cookie dough flavour ice cream when there are so many other wonderful flavours. I have the same problem with cold flour tortillas - they just taste unfinished to me. (Well, I prefer corn tortillas anyway).

Aug 07, 2014
khh1138 in General Topics

Has anyone you know ever actually gotten sick from eating raw cookie dough? [moved from Home Cooking]

I did this every morning as a teenager trying to gain weight (blended 4 raw eggs into my orange juice). No ill effects!

Aug 07, 2014
khh1138 in General Topics

Has anyone you know ever actually gotten sick from eating raw cookie dough? [moved from Home Cooking]

That sounds *soooo* good! I'm someone who regularly puts eggs on everything - rice, oatmeal, steak, toast - the runnier the better. Clearly I need to head to Singapore.

(But I never eat raw cookie dough - I just don't like the flavour).

Aug 07, 2014
khh1138 in General Topics

How good is your flavor imagination?

It's really easy for me to imagine what different flavours are like in combination. Makes throwing together dinner easy, instinctual, and hard to explain to anyone else.

It sometimes gets me into trouble, though - my husband sometimes thinks its funny to say something like "chocolate covered mashed potatoes with honey mustard" and it literally makes me want to puke. My body responds and I can feel my mouth recoiling. I shout at him and he says, "sorry, sorry!" because he has temporarily forgotten/ can't quite believe I can practically *taste* what he just said.

Aug 07, 2014
khh1138 in General Topics

Worse McDonald's Item (No McD bashing, please)

That was the very last thing I ate at a McDonalds - a little over 4 years ago now, I believe. I tried one when it first came out (2003? 2004?), and I thought it was rather nice (I always like it when a little maple syrup runs onto my sausage or bacon when I'm eating a breakfast at a "normal" restaurant). I think it got progressively more sweet and salty as the years went on, because when I had my second (and last) McGriddle, it was simultaneously so sweet and salty I found it inedible. I spat out my first bite and threw the whole thing away.

Aug 06, 2014
khh1138 in Chains

Best Mexican in San Gabriel Valley?

My two favs for *inexpensive* Mexican are Tacos La Estrella (Foothill Blvd) and Tonny's (Orange Grove), both in Pasadena. Tacos La Estrella has the added benefit of being open 24 hrs.

Aug 04, 2014
khh1138 in Los Angeles Area
1

Are You Coming or Not?

I completely agree that it's getting worse. All through the 90s and the early 2000s we had regular guests every couple months to our house for dinner parties and bigger themed parties (Oscars, Hallowe'en, Xmas, etc). Every one RSVPd, and if someone didn't it was a genuine goof. People who didn't show after saying they were coming were genuinely blindsided by something unexpected (in-laws dropping in, sick kid, etc).
Cut to the last few years, we have completely cut out the big parties (after one very sad Hallowe'en where only one person came when about 20 said they would) - and our dinner parties have become last-minute affairs because no one can or will commit. It's sad. Or, rather, I should say, it makes me sad.

Aug 03, 2014
khh1138 in Features
1

Are You Coming or Not?

This is just about what happened at our very last big party (after years of fun, casual get-togethers for all sorts of occasions). One person showed, after about 20 said they would "probably" come. I was so embarrassed to welcome my one friend who came and walk her past a table laden with enough food to feed an army. I never mentioned it to the no-shows, I just never invited them over again. Forget it, I'm done.

Aug 03, 2014
khh1138 in Features

PSA: Ribeye Cap Steak (aka Surprise Steak)

This is indeed a very valuable post. Thank you! (running off to butcher)

Jul 29, 2014
khh1138 in Kosher

Corn on the cob TOO sweet!

My 6 aunts in Canada have been bemoaning the trend towards the "sweetening" of corn ever since they left the farm my whole mum's family grew up on. The girls all left the farm in the early 1950s, so this has indeed been a long time in developing. They all grow their own vegetable patches (you can take the girl out of the farm, but...) and they make an effort to mail-order the old-fashioned varieties of vegetables (because you simply can't buy them in local stores). My aunts told me there were fewer and fewer suppliers for seeds for their preferred, less-sweet corn. They're going to have to start stockpiling seeds, I think.

Jul 29, 2014
khh1138 in General Topics

What's your favorite way to cook?

I use a workaround to get the BBC radio channels here in the US! (hola better internet) You'd think Pandora/Spotify/radio stations would be happy to have a wider audience...I'm sure there's some legal reasons but wow so frustrating.

Jul 25, 2014
khh1138 in Not About Food

Fuddruckers Santa Monica (Again)

It's the same on the eastside. We always joke in Pasadena when we see some new construction that it's going to be a bank or a church. We're holding out for the First Banking Church of Bank.

Who do you follow on the Los Angeles board, and why?

I follow WildSwede, who I think lives a parallel life to mine only she is 15 minutes ahead of me and so always has the jump on the best restaurants (we seem to share opinions on so many). ChinoWayne is still in my list (missing you), and exilekiss, who I relied on for Japanese advice. ipsedixit, who I rely on for everything.

Jul 15, 2014
khh1138 in Los Angeles Area

Your best cook book finds at garage salesthrift stores etc

Whenever I would visit Berkeley, CA, I would stop into Moe's Books. Really, that was always the highlight of my trips and I would always bring an extra suitcase for my Moe's finds, and I always found something wonderful. On one trip, I found 3 autographed cookbooks from Wolfgang Puck, at $3 each. I grew up with my mum's Austrian cooking, so I know the basics of many dishes, but these allowed me to *really* know how to cook Austrian food (and all sorts of other things, too).

Jul 12, 2014
khh1138 in Not About Food

What's So Wrong About Not Lliking ..... ?

A bowl of whipped cream might be my very favourite thing in the world. And I know this even though I've never had an entire bowl to myself.

Jul 12, 2014
khh1138 in Not About Food
1

What's your favorite way to cook?

I think we are pretty similar! I love to have enough clean countertop to work and spread out ingredients, so I clean as I go. Usually by the time I have dinner ready, everything has been loaded into the dishwasher or put into the sink to soak. One difference is - if I'm cooking something complicated or time-consuming, my husband will come into the kitchen and read to me (usually some kind of trivia) to make the time pass. It's a nice relaxed way to make meals. I'm hoping my husband is at least subconsciously observing what I do, and he'll gradually catch on.
I really can't stand when someone wants to cook in the kitchen at the _same time_ with me, though. Every time a friend or family member has tried, there have been numerous near-misses with boiling water and sharp knives. One friend spilled looseleaf tea all over the floor. It's just too nerve-wracking.

Jul 12, 2014
khh1138 in Not About Food

Restaurant Pet Peeves

I suspect it's more that the pee has had time to fester and start to smell (it takes a little while for enough bacteria to grow so you can smell it) - so no one has cleaned the restroom for at least a day. Yecch!

Jul 12, 2014
khh1138 in Not About Food
1

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

Apologies, DuffyH, for adding to the "piling on." Totally not my intention.
As AlexRast said, "I'm not trying to criticise your choices but rather to provide encouragement that it may not be as hard or impractical as it might seem at first."
This was my intention as well - Sort of like how for years I thought roasting chickens was hard. Now it's my go-to for whenever I need a no-brainer dinner. I have to thank Jamie Oliver for that, and I've been able to share that discovery with a dozen friends.
We have a small household (2 people) with a small fridge (the bottleneck is we have very small doors in our house - my husband is actually seriously considering cutting a new, bigger door so we can get in a bigger fridge). For years and years we didn't make our own stock because I assumed it would be difficult and messy and time-consuming. Much to my surprise, it's become a common event in our house - every two to three weeks or so. But then again, we actually use stock in many dishes - gumbo, stew, goulash, soup, risotto, etc. If we didn't cook like this so much, it wouldn't make sense to use up our precious fridge space.
What I'd really love is a way to store the stock outside of my fridge or freezer - and canning seems the obvious answer, but all kinds of preserving seems like an impossible task to me - too messy, too time-consuming, too afraid of botulism. Probably 10 years from now I'll figure out that canning is awesome and kick myself for not doing it earlier. :)

Jun 28, 2014
khh1138 in General Topics

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

I had the same experience as a kid - my East Coast grandmother showed me how to make "REAL" Boston Baked Beans. It took the better part of two days. They were good, but not worth the work of two people!
Refried beans, on the other hand - homemade all the way!

Jun 27, 2014
khh1138 in General Topics

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

I always make stock in a slow cooker - just one big pot to clean. I usually make stock from bones of something I've already cooked, so I don't have the browning step (and it's actually saving money rather than spending extra - I don't buy extra meat for stock, and I save up the ends of carrots and celery and onion to throw in). My slow cooker isn't good for much - it's too hot to use as a true slow cooker - but it's changed my opinion of making stock to a maybe to an always. I set it up and let it go overnight and my stocks are so rich and dark and velvety - they've really elevated my cooking.

Food additives that wreck the taste of food

I'm the same way with artificial sweeteners. They taste so, so bad to me. There have been several times when I've bought a fruity drink that says "no sugar added" and it turns out to have an artificial sweetener. I love it when it's just bubbly water with a fruity aftertaste - there are several of those on the market with 0 calories, but unfortunately the ones with artificial sweeteners also have 0 calories and you have to read the label very carefully sometimes to spot it.

Jun 26, 2014
khh1138 in Not About Food

What foods have you made and then decided store bought was good enough, thank you, based upon cost, time, and taste?

This is my reasoning as well - canned cranberry sauce is so sweet to me it sets my teeth on edge. Homemade, I can tinker with how much sugar and I also add some fresh lemon juice. I also prefer the more opaque/chunky look and feel compared with the jello-like look and consistency of canned. Sort of like the difference between homemade flan and jello flan (which I cannot stomach).

Jun 25, 2014
khh1138 in General Topics

That San Dimas Restaurant from the '70s...Pike's Peak? Pete's??

I wonder if Pinnacle Peak was the inspiration for that episode of Frasier where the dad takes Frasier and Niles out for a steak dinner with all the "fixins" and the boys sneer at it, then feel guilty about it.

"Dinner at Eight"
http://youtu.be/aOzlFwW4uSk?t=13m33s

Jun 24, 2014
khh1138 in Los Angeles Area

In search of XO noodles

I had a delicious noodle dish at a restaurant in the Bellagio in Vegas called "Noodle." It was XO Crabmeat Vermicelli, with (according to the menu) lump crab, egg, bean sprouts, cabbage, and XO sauce (mild/spicy). Has anyone had a dish like this here in the SGV? Hopefully at less than the ~$25 they were charging. I think I remember plain XO noodles at Elite, but does anyplace have them with crab?

Jun 23, 2014
khh1138 in Los Angeles Area

The Pastrami List 2014

You do have to be careful to go to "the original Tops" rather than that other Tops. The original one is better - still nothing compared to homemade, but at least not a disaster. I thought the Hat was awful the one and only time I went, which was in...1991 I think.

Jun 15, 2014
khh1138 in Los Angeles Area

Ground Cardamom

I always sprinkle on a little ground cardamom on my baked apples (along with cinnamon and nutmeg). I use it in a lot of quick breads and sweets like pancakes, too.

Follow-up question - does anyone know the conversion between cardamom pods and ground cardamom? My curry recipe calls for a certain # of pods, but I have ground cardamom on hand for baked goods so I always just throw in a half a teaspoon and cross my fingers.

Jun 12, 2014
khh1138 in Home Cooking