khh1138's Profile

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The Refrigerator - Old Food Finds That Are Still Good

I've got one of those old jars of capers. It's funny I used to go through those really quickly. I guess my tastes have changed (or I'm just not cooking as much fish + capers as I used to).

Jun 28, 2015
khh1138 in General Topics

Most underrated LA restaurants

I love this place. The menu is small, so I no longer can look forward to a surprise dish. But everything I've had has been carefully prepared, and I'm so comfortable there. More and more LA restaurants are forgetting that side of the business - putting your customers at ease (not too loud, not too crowded, not too rushed) so you can actually relax and enjoy your food and the experience.

Should this party have been canceled?

Stand-up hors d'oeuvres, drinks, dinner. Sigh.

Now that some time has passed, I wonder how much inter-generational differences played a part. My husband and I are both Generation X, raised by very traditional parents who were big on RSVPs and thank-you notes.

My husband barely spoke to his work colleagues (programmers) who fake-RSVPd for about a month. They thought nothing of it! They were about 10 years younger than my husband, definitely part of the facebook generation. My work colleagues who flaked out had no excuse - Boomers all. But I think most people I know have gotten used to the "oh, I'll stop by if I'm not doing anything else" attitude. It's put a damper on the kind of entertaining we were used to, which required a little planning and care.

Jun 21, 2015
khh1138 in Not About Food

Should this party have been canceled?

Yep, I've been there. The last time I hosted a party - one person showed up (while we were expecting ~12). Thankfully we were good friends and so we just hung out for an evening, but I was crushed. Previous parties sometimes had DOUBLE the number of expected people show up. I never knew how much food to make. I just couldn't handle the stress of the no-RSVPers/ fake-RSVPers anymore. It was the end of about a decade of successful dinner parties and larger gatherings. The lack of respecting RSVPs and the "fear of missing out" syndrome ruined the fun of entertaining for me.

The Beet - So Long Brussel Sprouts and Kale, The Beet Is The New Veg.

GASP! There are frozen beets? Where have they been all my life? I've never seen them. The frozen section in my local shopping markets are so dull. Peas, corn, peas + diced carrots, broccoli in cheese sauce - but honestly, I haven't taken a close look in years.

Jun 14, 2015
khh1138 in General Topics

The Beet - So Long Brussel Sprouts and Kale, The Beet Is The New Veg.

Thanks! I didn't realize that golden beets weren't as messy - I thought it would just be an equally gory option but with a yellow hue. :)

Jun 14, 2015
khh1138 in General Topics

The Beet - So Long Brussel Sprouts and Kale, The Beet Is The New Veg.

Now that you mention it, I have seen these. Adding them to my shopping list!

Jun 14, 2015
khh1138 in General Topics

The Beet - So Long Brussel Sprouts and Kale, The Beet Is The New Veg.

Naive question here - is it possible to roast canned beets? I ask because I do love roasted beets, but I hate the preparation of fresh beets - what a mess. My fingernails/cuticles in particular seem very porous and take on a dirty beet stain that lasts for days. And there's always at least one splash on my clothes.

Jun 13, 2015
khh1138 in General Topics

I have a friend who rarely puts food in the fridge who is still alive .

Yes! I was a research scientist for many years, and we grew bacteria in a nutrient-rich solution called "LB" which stands for "Luria Broth." It smelled and looked an awful lot like chicken broth. This plus agar is what you make petri dishes out of.

Jun 13, 2015
khh1138 in General Topics

Your dirty little kitchen secret

I had to look up "gleek" - fascinating! It's happened to me only 2 or 3 times in my life, and each time I'm stunned that my body can DO that. What is going on there?!

My confession: I saw the title of this post and immediately started smiling saying to myself "This is going to be gooood!"

My kitchen confession: I really don't pay attention to the "use cooked food in 3 days" rule. I can and do make some leftovers last for a week. I had some pea sprouts from a Chinese restaurant make an appearance in 6 different meals this week: Scrambled eggs with pea sprouts, fried rice with pea sprouts, salad with pea sprouts, stir fry with pea sprouts, etc. etc. A rotisserie chicken similarly sits around for about a week until I pick it bare, sending bits and pieces into different meals, and then gets used for stock.

Jun 13, 2015
khh1138 in General Topics

Has anyone watched the Fung Brothers on Youtube?

I've been watching them for a while now, since seeing their video about living in "The 626" (which I loved). They're fun and clever. I'm really happy to see them get some recognition.

Jun 09, 2015
khh1138 in Food Media & News

Kroger's response to my letter re: plumping meat:

I've only brined one thing ever in my life, and that was a corned beef. Honestly, the packaged corned beef I get for St. Patrick's Day was better, so I've never done it again.
One Chinese friend of mine told me her family always brined duck so it would taste like ham. I like my duck to taste like duck!
Yeah, no brining for me.

May 10, 2015
khh1138 in Chains

Whole Foods will open a lower-price grocery chain targeting younger shoppers

Great name. Crowdsourcing the data is smart, too. I hear you about not making any $ on phone apps, though - I couldn't get *anyone* to buy educational phone apps for 99 cents, but I made them free and put ads on instead, and now they're doing quite well. Just in case you think about doing this project again, because I would love an app like this. It's quite a lot of time and $ put in upfront, of course.

May 10, 2015
khh1138 in Chains

Are you going to toss it . Or just hold onto it forever ?

Is it wicked for me to wish for a similar accident? I opened my fridge tonight and 3 jars flew out at me. I really need to clean it out, but I hate throwing out perfectly good food.

May 08, 2015
khh1138 in General Topics

Good Hamburger Buns in Los Angeles

I like the "Old Country" hamburger buns that they use at Pie N Burger. You can find them at Smart and Final and a few other places. They seem sturdier than your typical hamburger bun.

May 02, 2015
khh1138 in Los Angeles Area

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

We have a gas range/electric oven combo from JennAir. It's been the best temperature control I've ever had.

Our original setup in this house (built in the 50s) had a separate electric stovetop with a million different little burners (well, I think there were 6, plus a griddle and a deep fryer) - but god I hated electric and really what I used the 6 burners for was to constantly switch pans around because it took so long for the burners to change temp. We did have dual electric ovens in one wall that were magic, however. I really miss them, they were so solid.

Apr 10, 2015
khh1138 in Cookware

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

Ugh, that flickering light thing! It's one of my migraine triggers. One of my favourite coffee shops has that setup. :(

Apr 10, 2015
khh1138 in Cookware

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

We often rent a cabin that has all the modern conveniences - including a microwave that's installed above a gas stove. I love the little cabin but it's the one thing that makes me shake my head every time we go there. I really need a stepstool to be able to safely take things out of there - but clearly I'm not going to haul a stepstool up to our little cabin-in-the-woods getaway spot.

We have a vent built in to our stove that vents under our house. I love that thing! Sometimes you can actually see flumes of steam being pulled in and down - it's very entertaining.

Apr 10, 2015
khh1138 in Cookware

Are you the main shopper/cook at home?

Your routine sounds heavenly. It sounds like you've got it all figured out!

Apr 07, 2015
khh1138 in Not About Food
1

Are you the main shopper/cook at home?

I usually don't ask anymore, either - unless I really feel indifferent, then I might say "would you rather have chicken with vegetables or pork with vegetables." I'm by far the more adventurous eater in our house, and I'm the one who cooks (almost) all the meals, so it's up to me to make something that doesn't bore me to tears and doesn't scare off my husband. I'm the one who does the shopping most of the time as well, so it's more clear to me what is fresh/ what set of veggies really need to be cooked in the next two days so we don't waste them, etc.

Lamb on Easter Sunday

That's what we're doing for Easter. Can't beat the price. I've been very happy with the quality.

Apr 04, 2015
khh1138 in Los Angeles Area

Host gifts for challenging hosts

Ditto. It's pretty hard for even the pickiest of hosts to sneer at an interesting orchid. They're elegant, already potted, and require very little care. If it's someone in a more "rough-and-tumble" house, a cute little potted succulent is a good way to go.

Apr 03, 2015
khh1138 in Not About Food
1

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.

Mar 31, 2015
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.

Mar 31, 2015
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.

Mar 30, 2015
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