khh1138's Profile

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Yelper Dan, Has Been a Bad, Bad, Bad, Bad Boy....Local Chinese Restaurant Calls Out Dishonest Yelper With Surveillance Footage

Great point. After reading a thread in CH, I usually get a well-rounded picture of a place, very often due to the question-response-revisited posts-nature of this format. And it does help that I have learned to trust so many posters.

about 11 hours ago
khh1138 in Food Media & News

Yelper Dan, Has Been a Bad, Bad, Bad, Bad Boy....Local Chinese Restaurant Calls Out Dishonest Yelper With Surveillance Footage

This is exactly how I use Yelp for restaurants. I do my serious research here, and use the Yelp bookmarks to quickly search for something in my immediate area if I'm out and about. This has come in handy quite a few times when I'm in an unfamiliar neighborhood.

If there is sparse or no mention of a restaurant on CH, I'll sift through the Yelp reviews, but they are rarely on point for me. I love it when the reviewers tip their hand about what THEY care about - more often than not, it's the service instead of the food - which lets me know how useful their review is for me.

about 12 hours ago
khh1138 in Food Media & News

May I vent? (living with a reasonably Chowish person who isn't quite a Chowhound..)

I found some little packs of heavy cream on the shelf of our Trader Joe's. I haven't tried it yet, so I can't comment on the taste, but I like knowing it's there.

2 days ago
khh1138 in Not About Food

Burger Continental Closed

I have firsthand experience of this. Absolutely true. Similarly, I made a vow to never give them any business, after being forced to put up with it while I was at Caltech (we were required to be on food service). I love the old restaurants in Pasadena, but this one I am happy to see go. Honestly, I don't understand how they stayed in business this long.

Mar 29, 2015
khh1138 in Los Angeles Area

Best Mustard for Austrian Potato Salad

Sure thing! Please keep in mind that I learned from my mum, who learned from her mum, the school of "a pinch of this, a splash of that" - no formal recipes with measuring for most dishes. I taste this dish at a couple stages - at the stage where I mix the dressing, and at the very end. Some people like more salt and sugar than this. But this is about what I came up with from memory:

Ingredients:
- About 3 cups potatoes (3 large potatoes or 6 small potatoes) - I like to peel and cut them in half or quarters before boiling
- 1 yellow onion, diced fine
- 1 cup vinegar (white wine or champagne or sherry or apple cider vinegars are all good)
- about 4 T oil (olive oil or canola or pumpkin seed oil)
- 2-3 T sugar (to taste)
- 1 tsp dijon mustard (we used Maille)
- 1/2 tsp salt (less if the broth is salty)
- 1/2 - 1 tsp black pepper (to taste)
- 1/2 cup chicken broth
- 2-4 sprigs of thyme

Instructions:
- boil potatoes in heavily salted water with a couple sprigs of thyme for 10-15 min until you can pierce them with a fork
- while the potatoes are boiling, make the dressing: In a large mixing bowl, combine: oil, sugar, mustard, salt, pepper, and onions.
- drain the potatoes and let them cool just until you can handle them
- slice potatoes into 1/4 - 1/2 inch slices (however you like)
- add the warm potato slices to the dressing and stir gently with a big spoon (try not to break up the potatoes)
- heat up the broth (I microwave this rather than doing this on the stove) until just steaming, not boiling. This will help heat the potatoes back up
- gently pour the broth over the potatoes, and gently mix.
- It's ready! you can garnish with remaining thyme sprigs or parsley if you'd like, but I always find parsley too strong of a flavour and distracts me from the potatoes.

Mar 27, 2015
khh1138 in Home Cooking

Best Mustard for Austrian Potato Salad

My mum (whose father was Austrian) made her potato salad with Maille dijon mustard. But that may have been because it was our favourite mustard and what we always had in the house. We were a thrify bunch and I doubt that she would have gone out to buy a special mustard just for that one dish. As I recall, she didn't use a ton - maybe a teaspoon, and sometimes she'd even leave it out. But there was always chicken broth, oil, vinegar, sugar, salt, pepper, and thyme.

Mar 25, 2015
khh1138 in Home Cooking
1

Fu-Shing R.I.P.

Oh god I had no idea. FuShing was my go-to for delivery when I was under the weather, or just too tired to cook. I can't believe I've had my last "Spicy Peppery Soupy Beef" from Fu Shing.

Mar 24, 2015
khh1138 in Los Angeles Area
1

TJ's has NO walnuts for another 3 or so months - now where?

We get our nuts at Costco and SuperKing. Good prices at both - the advantage of SuperKing is that they have bins so you can buy just the amount you want.

Mar 20, 2015
khh1138 in Los Angeles Area

where to get Shirataki noodles??

I saw some yesterday at 99 Ranch market, but I don't think there's one of those on the Westside. I remember buying them in a Sprouts - they were in the cheese/lunchmeat section. Once when I was serious about going low carb I ordered a box of a mixed dozen from Amazon where I could try all the different kinds.

Caveat - they really aren't anything like wheat pasta in texture, only in appearance. They are helped by a quick frying in a tiny bit of oil (it helps if you have one of those oil mister things) and mixed with a lot of veggies/meat/sauce or thrown in a soup. Also, don't be thrown off by the smell - that's just the packing liquid. Rinse a few times in a colander and drain well before using.

Mar 20, 2015
khh1138 in Los Angeles Area

Rudest grocery checker remark

That would make me see red as well. Especially since my mum was from the generation when you needed a husband to have a checking account, or be seen as a person in society, really - although she was the only one bringing in a paycheck. Still, for the rest of her life, she was referred to as Mrs. her husband's first name-her husband's last name as if she wasn't a person in her own right. I learned about that kind of nonsense real early and have zero tolerance for it in my life.
I tried to buy a hot tub last year and one company refused to come out to our house unless my husband was there. Guess who lost my business forever.

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I always buy extra Mrs. Cubbinson's dressing for this reason. I use it to top turkey tetrazzini.

Feb 01, 2015
khh1138 in Home Cooking
1

Would like your opinion on what coffee supplies to provide for a nicer end vacation rental

We have a Cuisinart with a gold filter and I love that thing. You may not want to get that spendy, though.

My only serious suggestion would be to buy one that has an automatic "OFF" feature. We rented a cabin that had one of the simpler drip coffeemakers without this feature, and when I made coffee in it I completely forgot to turn it off - because our coffeemaker at home turns off automatically. I found it about 4 hours later dry as a bone (but nothing was on fire). I shudder to think what might have happened if I had left the cabin to go for a long hike.

well known brands that just arent as good as in the past

That makes me feel better to hear you say that. They were such a treat for me as a child, and I had one recently and it was like sweetened sawdust.

Jan 29, 2015
khh1138 in General Topics

Lemon thief

So intriguing!
We have 3 ancient Meyer lemon trees in our backyard. They sit on the tree until they get VERY ripe and I round them up. I have occasionally seen one that has been gnawed on by a hard-up squirrel, but they always just eat a little and leave the rest.

Jan 20, 2015
khh1138 in Gardening
1

Farmers Ranch Market Closed

Another vote for Super King. If you're lucky enough to be close to one, do it. I drive ~20 minutes to get to one. I do find that I occasionally have to go out to a Ranch 99 to get a little more variety, but not often.

Jan 20, 2015
khh1138 in Los Angeles Area

Super Burger - Pasadena

Nice. Thanks for the recommendations - I often find myself in Burbank a bit stumped for where to eat after shopping for film equipment (I do like that Chili Johns place). I also shop at Sam's Club in El Monte, which sets me up to try the Jolly Jug. You're a good man, Will Owen.

Jan 19, 2015
khh1138 in Los Angeles Area

Washing Chicken Correctly Very Important

Interesting! Do you remember what led to your changing your process? Did you cook with someone else who did it this way, or did it just occur to you to try it? I'm pretty set in my ways, but sometimes I'll cook with friends and I'll learn new-to-me tricks from them.

Jan 18, 2015
khh1138 in General Topics

Washing Chicken Correctly Very Important

I do rinse my chicken off and pat it dry. I am under no delusion that I am eliminating any bacteria off the chicken to any significant degree. What I *am* eliminating, however, is the weird slimy feel that packaged chicken usually has. I just don't want to work with it when it's like that. I prefer the look and feel of rinsed and patted dry chicken. Then I cook it thoroughly.

I rinse it in a deep dish in the sink - no appreciable splashing as far as I can tell. I recently bought those very containers (from Smart & Final) from the video acgold7 linked to - I use them in my standup freezer to organize it. Never thought of using them for brining - nice idea!

Afterwards, I wash my kitchen counters down with a diluted bleach mixture. I've never had food poisoning at home.

Zojirushi Rice Cooker

I bought my Zojirushi "fuzzy logic" rice cooker in 2006, and have used it about 3 times a week since then. I made rice tonight. Every single time I have used it - flawless rice. This is the best purchase I have ever made. Do it.

Jan 14, 2015
khh1138 in Cookware

OUCH! When do you replace your oven mitts?

Thank you for your advice, kaleokahu! I've never used one of these smaller pocket-style mitts, but maybe I should give them a try. I definitely like the idea of having extra trivets around.

Jan 12, 2015
khh1138 in Cookware

OUCH! When do you replace your oven mitts?

I was much sadder about the potato than my burned hand! I was all set to have it topped with homemade chili. I settled for the chili with oyster crackers - it wasn't bad.

You know, it never occurred to me to use tongs to take out potatoes from the oven - although I love using tongs, generally. This is one of those forehead slapping moments. Thank you.

Jan 12, 2015
khh1138 in Cookware
1

OUCH! When do you replace your oven mitts?

They're made of cotton and some kind of thick batting/ terrycloth on the inside. I just checked the WS website and it looks like the price has come down a lot. I'm sure they were more like $25 before and now they are $9.95. That makes me wonder if they are using cheaper material now.

Jan 12, 2015
khh1138 in Cookware

OUCH! When do you replace your oven mitts?

haha thanks. I'm thinking hard about what *isn't* a first world problem here on Chowhound...something I'm sure we are all grateful for. :)

Jan 12, 2015
khh1138 in Cookware
1

OUCH! When do you replace your oven mitts?

I have a pair of Williams-Sonoma oven mitts that I've been using for everyday cooking for about 3 years. Yesterday I went to pull out a baked potato from a 400F oven, and it burned me right through the glove. Potato went flying.
I didn't realize my oven mitts had worn out until this unfortunate incident. I think in the past, I've always just tossed them when they got irreparably stained. This pair stayed much cleaner than my past oven mitts, so it didn't occur to me that they had reached the end of their useful life.
When do you know you need to replace your oven mitts?

Jan 09, 2015
khh1138 in Cookware

Super Burger - Pasadena

Now that I think about it, I don't know if I've ever had thousand island on a salad (or even seen it on a salad). I strictly consider it hamburger dressing.
I lived on the East Coast for a few years before hurrying back home to California, and often in diners there I saw "California Burger" listed on the menu. They meant a burger with Thousand Island dressing.

Jan 08, 2015
khh1138 in Los Angeles Area

Super Burger - Pasadena

Yes. I've been really impressed with their businesslike yet friendly manner. I usually don't care so much about service - in restaurant reviews, I ignore it when people say the service was lacking because I mostly want to be left alone and I'm really just there for the food. But I can say it is genuinely nice to see the people at Super Burger.

Jan 08, 2015
khh1138 in Los Angeles Area

Anyone else sick of people using the term "proteins"?

I remember visiting one dorm cafeteria when I was making the rounds interviewing at colleges. They prominently advertised "protein of the day," "starch of the day," etc. It really turned me off, I'm not sure why, but this was in the 80s and we were all less clinical about what we ate back then.

Jan 05, 2015
khh1138 in General Topics

Unfair bill splitting

That might be my favourite idea so far! I have to admit, I don't think I've ever noticed which restaurants make those kinds of offers. It might be all IHOPs and Denny's but it wouldn't hurt to check in the OPs neck of the woods in case some nice local places offer a deal like this.

Jan 05, 2015
khh1138 in Not About Food

Looking for interesting spots to eat with teenagers in LA

Seconded. I can only handle the noise and crowds for a limited amount of time before I feel the need to escape, but I've been to the Grand Central Market on a few occasions with teenagers and they *loved* it.

Jan 05, 2015
khh1138 in Los Angeles Area

'Cheese' from the table at pizza places

Not to mention I've seen on more than one occasion a little kid *licking* the top of those cheese shakers. The weird smell must be some kind of kid-attractant.