raytamsgv's Profile

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Best Peking duck in LA?

I like Duck House in Monterey Park. I haven't eaten it yet at Tasty Duck.

about 9 hours ago
raytamsgv in Los Angeles Area
1

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

Chowhound doesn't have "Elite" status posters.

about 9 hours ago
raytamsgv in Food Media & News

Fed-up restaurant owners fight back at Yelp reviews

I once read a Yelp review of a local Chinese restaurant that most regard as one of the best in the area. The reviewer didn't like the layout of the parking lot and gave the restaurant the lowest rating. He even wrote something like: "the food might actually be good, but I didn't go inside."

Tilapia (farm raised)

Plants also convert animal waste to matter that we eat.

Mar 17, 2015
raytamsgv in General Topics

bread goes moldy...why not breadcrumbs?

Are the bread crumbs dry? Mold cannot grow in the absence of moisture.

Mar 17, 2015
raytamsgv in General Topics

Martin Yan new show on PBS. Vietnamese cooking

I'm okay with that.

Mar 12, 2015
raytamsgv in Food Media & News

Martin Yan new show on PBS. Vietnamese cooking

Actually, your early response did not indicate that professional training was the criteria:

"...it seems it would make more sense to ask for a Russian chef to teach me Russian food."

Did you perhaps mean to write "...to ask for a professionally-trained Russian chef to teach me Russian food"?

Mar 12, 2015
raytamsgv in Food Media & News

Martin Yan new show on PBS. Vietnamese cooking

Why would it be different from Julia Child or Thomas Keller teaching us how to cook French food?

Mar 11, 2015
raytamsgv in Food Media & News

PIZZA DELIVERY CHARGES

I don't mind paying it because I'm using money to save time. This is especially true if I need to feed a restless mob of hungry young children at my house.

Don't Bow Your Head Over Fajitas When you Pray....You Won't Be Able To Sue If You Are Harmed....

He just got the mark of the Beast

Mar 06, 2015
raytamsgv in Food Media & News

what foods look good on glass plates?

I think colorful foods would look great.

Buffet To Go Collides With Chinese Steam Table At L A Kitchen

One of the best lines I've heard in a long time!

Feb 25, 2015
raytamsgv in Los Angeles Area

Shi Hai Makes GQ's Top 25 Restaurant List

My sense of style excludes me from GQ's target audience.

Feb 24, 2015
raytamsgv in Los Angeles Area

What are some over-rated L.A. restaurants to you? Why, specifically? Only one each!

In-And-Out. I like it a lot, but the adoration that people pile upon it is a bit beyond my understanding.

Planning an eating trip, need some input (Japanese, Korean, fine dining, Taiwanese, regional Chinese, Vietnamese, coffee, raw oysters etc)

Looks like you got a lot good advice from others. I'll add only one suggestion: if you go to Sinbala, why not go to Din Tai Fung. It's literally a 5 minute walk from their newer building.

Happy eating!

Feb 23, 2015
raytamsgv in Los Angeles Area
1

Where can I get frozen raccoons?

Lobster, too.

Feb 20, 2015
raytamsgv in Los Angeles Area
2

Any thoughts on Lunasia?

It's not bad. I like Elite and Sea Harbour better.

Feb 19, 2015
raytamsgv in Los Angeles Area

Asian cuisine cooks/eaters -- am I off base here?

It appears they may have screwed up.

Feb 17, 2015
raytamsgv in General Topics

Asian cuisine cooks/eaters -- am I off base here?

They are fried, so they are dry. They resemble dried instant ramen noodles but aren't nearly as crunchy (instant ramen noodles are actually cooked but dried).

The pan fried noodles are typically very crispy when you order the dish. As the meal progresses, they absorb the sauce and soften, which you noted.

Uncooked egg noodles for chow mein are not crispy--they are limp and pliable. It would be a gummy mess in your mouth.

It is possible that the chow mein noodles were not fully cooked, but that doesn't seem likely because those noodles cook very quickly.

I'm guessing that the menu was incorrect. Rice noodles tend to fall apart very quickly when you stir fry them, so their use is limited in stir fry.

Whatever the case, ask for soft noodles next time. Any decent Cantonese cook should be able to make that in their sleep.

Asian cuisine cooks/eaters -- am I off base here?

Shanghai style chow mein uses a thicker noodle, and it is always soft. Cantonese style can be done either crispy or soft. You need to tell them which style you want.

Feb 16, 2015
raytamsgv in General Topics

Asian cuisine cooks/eaters -- am I off base here?

If they looked like the noodles in smallh's link, then you had Hong Kong-style fried noodles. They are typically dry.

Feb 16, 2015
raytamsgv in General Topics

The Beginner’s Field Guide to Dim Sum

It may not be difficult for you or me. But it does take time. Some people even switch the hand that holds the fork which I find tremendously inefficient. It is much simpler to keep the fork in the same hand, which is what I do.

Nevertheless, it is a delay. I personally don't like the delay in getting the food to my mouth just like you don't like the delay of dim sum on carts.

There are other times where people delay getting food to the eater, such as people slowly carving turkey at Thanksgiving. It would be much faster to carve it all in the kitchen instead of making a show at the table. But it is accepted.

Feb 16, 2015
raytamsgv in Food Media & News

The Beginner’s Field Guide to Dim Sum

Cut a steak, potato, bread, and asparagus at your table. It will always be slower than if they arrive at your table pre-cut. It is not whether or not it is an issue. It's answering your original question about delays in eating food.

I personally hate cutting things at the table. It detracts from the food, in my opinion.

Feb 13, 2015
raytamsgv in Food Media & News

Where can I get frozen raccoons?

They sometimes carry armadillo. Anyway, I'll ask the owner.

Feb 13, 2015
raytamsgv in Los Angeles Area

The Beginner’s Field Guide to Dim Sum

If it was a western dish would anyone argue that using a service method that often introduces a delay in getting food to a diner is a good idea?
--------------------

Many western dishes require you to use a knife and fork at the table, which introduces a significant delay.

Feb 13, 2015
raytamsgv in Food Media & News

The Beginner’s Field Guide to Dim Sum

In California, it's probably a health code violation to leave out raw food at room temperature, so they would need to be refrigerated.

Feb 12, 2015
raytamsgv in Food Media & News

Authentic Sichuan--In Westwood Village?

There are limits to your chow kung fu?! Surely not. :-)

Feb 11, 2015
raytamsgv in Los Angeles Area

The Beginner’s Field Guide to Dim Sum

If you keep out some dim sum wrappers too long, they can dry out, and all the steam in the world won't make it taste good again. If you keep them in a warm, humid environment, they don't dry out.

Feb 11, 2015
raytamsgv in Food Media & News

Mr Taster is leaving Los Angeles!

Best wishes. It's been great having you on this board.

Feb 10, 2015
raytamsgv in Los Angeles Area

Only in America...

On the bright side, he might start packing his own lunches now instead of eating fast food.

Feb 10, 2015
raytamsgv in Food Media & News