Mr Taster's Profile

Title Last Reply

Whole Foods deceptive pricing?

That's something that a government does when the interests of the consumer are the primary motivation of government. It would never work in the US.

Mr Taster

about 17 hours ago
Mr Taster in Chains

Typical American breakfast foods you don't enjoy at breakfast?

To paraphrase Roger Ebert, a great doughnut is never too sweet.

Mr Taster

about 17 hours ago
Mr Taster in General Topics
1

site forgetting "read" posts

I'm having the problem in Google Chrome.

about 22 hours ago
Mr Taster in Site Talk

Sadness

That's true, although it depends on the city. The Metro Portland board, for example, is largely a desert though there is one Portlandphile from Vancouver who has posted several magnum opii over several visits. Still, it's definitely a more focused discussion than it would otherwise be on a "general public" board, like Yelp.

Mr Taster

about 22 hours ago
Mr Taster in Site Talk

site forgetting "read" posts

Still happening to me today.

http://chowhound.chow.com/topics/987394

Mr Taster

about 22 hours ago
Mr Taster in Site Talk

Old threads, where only my posts are collapsed?

I've noticed this happen several times now, but this is the first time I'm documenting it.

Sometimes when I see an older thread come back (one that I have previously posted in), instead of the thread coming back with just the new posts expanded, only *my* posts are collapsed, and the rest of the thread is expanded (whether they are new posts or not).

See attached screenshot for an example, along with URL.

http://chowhound.chow.com/topics/777240

Mr Taster

about 23 hours ago
Mr Taster in Site Talk

Little Jewel

I wonder if this was ChefMarkvs' attempt at giving Crawfish Monica a name that would be understandable to a non-NOLA crowd (akin to Oaxacan tlayudas = "Mexican pizza", or 牛肉捲餅 = Chinese burritos :)

Or, is "Crawfish Mac & Cheese" something else entirely?

Mr Taster

about 23 hours ago
Mr Taster in Los Angeles Area

Sadness

I suggest people read (or reread) Jim Leff's slog. Paraphrased: It's easy to cultivate a garden of weeds- you just simply do nothing. And when people leave Chowhound in response to the sight of a weed popping up, it just hastens the demise of the garden.

I've been around Chowhound for a long time, and no- it's not the same as it was when we were a small core of enthusiastic amateurs, when the garden was lush and dense with flowers. Some of the truly great 'hounds have largely moved on-- Das Ubergeek, Jerome, Professor Salt, Thi N., Rameniac, to name a few, are rarely heard from anymore. There's very few still around whose opinions I follow-- ipsedixit and TonyC come to mind, and not too many others. I learned so much from all of them, and could learn a lot more (if they were to post). As a result, it's been a long time since I've gotten the same kind of density of info that I did 10 years ago. (Admittedly, that's also because of the fact that I now have a lot more knowledge then I did 10 years ago.) Servorg and I came up around the same time, so we learned the same info together-- (he tended to rehash the LA Chowhound company line, good for newbies but not for old timers). So, while I never really learned much from him, he's still a link to Chowhound's past, and his intro to newbies has value.

In any case, I'm still debating my strategy here. I don't like the new corporate friendliness either, but I also don't see the value in abandoning the garden. Time will tell, I suppose.

By the way, I find it hard to believe that Servorg will stay away for good. He was never one to let someone else get the last word in.

Mr Taster

Game changer? Newport Seafood -> Beverly HIlls

Two days ago, I walked past the restaurant and the door was wide open, so I went inside. Nobody was around. The place was fully furnished, and looked beautiful. Lots of dark ambient lighting and colors, muted tones. It didn't feel at all like the brightly lit place in San Gabriel. They were very obviously cooking something delicious in the back, as the smells were wafting out onto the sidewalk. I poked around a bit and waited for someone to notice my presence, but nobody did.

And before you ask, I did not take photos.

Mr Taster

2 days ago
Mr Taster in Los Angeles Area

Typical American breakfast foods you don't enjoy at breakfast?

ipse, are you anti-油條 for breakfast also? Or is it the sweetness of the doughnut that's the deal breaker for you?

Mr Taster

Aug 26, 2014
Mr Taster in General Topics

Where to buy blood

Chinese supermarket, meat case. Raw or already cooked pig's blood, your choice. Next to the pig uterus.

Next question :)

Mr Taster

Aug 26, 2014
Mr Taster in General Topics

Link to Jim Leff's old review of Kabab Cafe ????

Which of the three is the man, which is the myth, and which is the legend?

I've narrowed the first one down to the two people on the left.

Mr Taster

Aug 26, 2014
Mr Taster in Outer Boroughs

peking duck with thin pancakes anywhere in NYC?

Hi Pookipichu,

You misunderstand me... my motivations are purely selfish. I did not chime in to help the OP-- I was seeking clarification for myself.

If I hear a claim of real Peking Duck, the reason I'm "sharing my knowledge" (as you put it) is simply to pinpoint whether it really exists, so that I can seek it out without flying to Beijing. This is not a flight of fancy, as a branch of Quanjude once existed in Los Angeles, though sadly it closed a long time ago. I've been looking ever since.

Mr Taster

Aug 26, 2014
Mr Taster in Manhattan

peking duck with thin pancakes anywhere in NYC?

ZaZa, I've had my hopes raised and dashed many times with promises of actual traditional Peking Duck in the US, so forgive my skepticism. I need something more than PR journalism and unconfirmed testimony from biased sources (the oven manufacturer). Believe me, if and when it actually happens, I'll be singing about it from the rooftops.

Mr Taster

Aug 26, 2014
Mr Taster in Manhattan

peking duck with thin pancakes anywhere in NYC?

Ipse, I'm curious about your mention of smokeless hardwood. The first true Peking Duck that I ever had was at the Qianmen Quanjude, and the thing I remember most about that experience was the significant depth of smokiness in the bird. We also tried ducks from Liqin and Made in China (sadly, we missed Da Dong), and both of those lacked the smoky depth of Quanjude. I've also had the highly regarded duck at 宋廚 in Taipei, though I felt the duck was just fine (and they wouldn't let us look in the kitchen to confirm that they're cooking with the "hung oven".)

In any case, my takeaway from all this is that my first impression defined my experience, which said Peking Duck = smoky. All of my subsequent experiences have indicated otherwise. I still dream about the duck at Qianmen, though-- not the others.

Mr Taster

Aug 26, 2014
Mr Taster in Manhattan

peking duck with thin pancakes anywhere in NYC?

I'd love to know where these 3 or 4 ovens can be found. I'll plan my next holiday around them. Do you know?

Mr Taster

Aug 25, 2014
Mr Taster in Manhattan

Mozzarella at home...what went wrong..3 times!!!

When you microwave the curds, all that happens is that (in addition to squeezing out a bit more whey) the curds melt together a bit (it is cheese, after all).

You knead and squeeze the curds until they melt and coalesce into what you'd expect mozzarella cheese to look like.

Mr Taster

Aug 25, 2014
Mr Taster in Home Cooking

Mozzarella at home...what went wrong..3 times!!!

Trader Joe's milk is not ultra-pasteurized either, and it falls apart.

Mr Taster

Aug 25, 2014
Mr Taster in Home Cooking

Mozzarella at home...what went wrong..3 times!!!

If you have too-soft curds, it's your milk. I used what I thought was good quality milk-- Organic, non ultra-pasteurized from Trader Joe's. I failed repeatedly-- the curds disintegrated into molecules and were impossible to strain out of the whey.

My greatest success came from using raw, unpasteurized milk from Organic Pastures. However, that milk is very expensive and impractical to use regularly. (Plus, raw milk is illegal to buy in most of the country, however Organic Pastures will ship some to you labelled as "pet food/not for human consumption" to circumvent the law.

If raw milk is unavailable to you, Ricki recommends using high quality reconstituted powdered milk. I did that method once with carnation brand milk, and lo and behold I got large, structurally sound curds. Apparently powdered milk is treated in a gentler way that does not denature the proteins.

Mr Taster

Aug 25, 2014
Mr Taster in Home Cooking

Gentrification of Los Angeles Chinatown Continues--Little Jewel

Glad to hear the place meets with your approval, Bob. That gives me hope. I'll need to get down there soon.

Mr Taster

Aug 25, 2014
Mr Taster in Los Angeles Area

peking duck with thin pancakes anywhere in NYC?

Did Decoy build a traditional, fruit wood-fired, open-hearth duck-firing oven?

I'd imagine if they had, it would have been all over the NYT piece, as there are no restaurants in the USA (to my knowledge) that make Peking Duck in the proper way.

Mr Taster

Aug 25, 2014
Mr Taster in Manhattan

From EaterLA: "Grand Central Market Makes Bon App's Best Resto List"......My question is "Who Made This Happen?"

Aug 22, 2014
Mr Taster in Los Angeles Area

From EaterLA: "Grand Central Market Makes Bon App's Best Resto List"......My question is "Who Made This Happen?"

For $5-$6 at In-N-Out, you're also getting fries and a drink. The burgers alone are about half of that.

Mr Taster

Aug 22, 2014
Mr Taster in Los Angeles Area

From EaterLA: "Grand Central Market Makes Bon App's Best Resto List"......My question is "Who Made This Happen?"

I've tried it. It's too expensive. If they were in the least bit concerned about not overly squeezing their customers, they'd offer an inexpensive side to go with it.

Mr Taster

Aug 21, 2014
Mr Taster in Los Angeles Area

Worst Dishes in 2014

I'm a long-standing Los Angeles 'hound who grew up in the tri-state area. I'm protective about my NY staples (you'd be amazed how popular it is here to top really great pastrami with cole slaw, Russian dressing and Swiss cheese...) I fight the good fight here, vigorously and often.

Having said that, I've just now heard of Katz's serving a pastrami egg roll, and it doesn't offend my sensibilities at all.

http://katzsdelicatessen.com/deliver/...

The idea of a Katz's doing a mash-up that wraps up the culinary and immigrant history in the LES, well- it doesn't strike me at all as coming from a place of "dubious culinary tradition." It seems, in fact, like the perfect fusion food, in the same vein as LA's kimchi taco.

How long have they been making these things? And what I really want to know is whether they make Chinese hot mustard available to dress those pastrami egg rolls with. Good lord, that seems to me to be the perfect fusion food. And I'm not someone who gets my panties wrinkled for anything newfangled or fancy.

Mr Taster

Aug 20, 2014
Mr Taster in Manhattan

The Pastrami List 2014

>> A little Chinese mustard...

Now *that* I can get behind.

Mr Taster

The Pastrami List 2014

I meant swiss, Russian dressing and cole slaw :)

Katz's #19 egg roll. *urf*

Mr Taster

Aug 20, 2014
Mr Taster in Los Angeles Area

The Pastrami List 2014

>> Hey Norm here's something you can add to the Langer's menu please...

Vomitous visions of biting into an LA style pale-skinned spring roll gushing mayonnaise and swiss cheese.

Mr Taster

Aug 20, 2014
Mr Taster in Los Angeles Area

The Pastrami List 2014

Aug 20, 2014
Mr Taster in Los Angeles Area

From EaterLA: "Grand Central Market Makes Bon App's Best Resto List"......My question is "Who Made This Happen?"

Since there are approximately 3.2 seats at the Belcampo counter, it is for all intents and purposes, a takeaway burger.

Yeah, Apple Pan is a weird phenomenon... the non-FUB™ place with FUB™ pricing. I really don't know what to make of it.

By the way, it's the fries that come on a paper plate. The burger is handed to you wrapped in paper, sans plate, Belcampo style.

Mr Taster

Aug 20, 2014
Mr Taster in Los Angeles Area