s

Sam D.'s Profile

Title Last Reply

Question About Sweet Potatoes/Yams

All the "sweet potatoes" that I have cooked in the past have reddish bronze skins and orange flesh and they are quite large. Yesterday I bought a couple yams to use in the recipe for Ruth Chris' sweet potato casserole http://blog.nola.com/dining/2007/11/c...

Anyway, these yams were smaller, had dark maroon skins and light yellow flesh. From what I can tell on other sites, they appear to be Japanese yams. So I'm wondering if the two types can be used interchangeably, or should I start over with the type of sweet potato/yam that I'm used to cooking?

Oct 18, 2014
Sam D. in Home Cooking

Turkey Gravy... long form

I make turkey gravy virtually the same way in advance of Thanksgiving. It really saves a lot of last minute stress when you are trying to coordinate all the dinner items to be ready at the same time.

Oct 18, 2014
Sam D. in Home Cooking
1

Cheese Cake - Looking for a Great Recipe for the holidays

I have used several cheesecake recipes but the best one is the cheesecake recipe from the Carnegie Deli. It calls for two stages of baking but it doesn't require a water bath. The results have been perfect every time.

http://www.carnegiedeli.com/recipe.php

Oct 09, 2014
Sam D. in Home Cooking

Using a kitchen torch to sear the edges of meat while cooking?

I think you could safely torch the sides f the steak before you cook it. Thomas Keller has a recipe along with his comments on doing this with a prime rib roast using a propane torch at the link below:

http://www.thedeliciouslife.com/blowt...

Oct 07, 2014
Sam D. in Home Cooking

pumpkin pie recipe

Here is a good tutorial on preparing the fresh pumpkin which I used as a reference. But I can't vouch for the accompanying recipe for pumpkin pie. I didn't use that one.

http://www.pickyourown.org/pumpkinpie...

Oct 07, 2014
Sam D. in Home Cooking

How are you going to make your Thanksgiving menu special?

My Thanksgiving menu won't be anything special. It will be virtually the same menu as every past Thanksgiving. If I deviate at all from our traditional fare, my family and friends who share the holiday with us will complain to no end. So it'll be brined and roasted turkey, stuffing, mashed potatoes and gravy, homemade cranberry sauce, yams and a couple side dishes and then pumpkin and apple pies for dessert.

Oct 07, 2014
Sam D. in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

I just baked a Bolzano Apple Cake. The recipe made a big splash about 10 years ago when it was first published. I’ve continued to bake it and enjoy it ever since.

http://cooking.nytimes.com/recipes/10...

Does your city have an International District/Chinatown?

I’m in L.A. and we have communities, large and small, that represent just about every ethnicity.

Oct 01, 2014
Sam D. in General Topics

How to remove Beef Bourguinon stain from dress?

This has worked for me to remove red wine and other stains. Spray the stained area with stain remover such as Shout or Resolve. Then put the item in the washer and let it soak for a couple hours in cold or lukewarm water with laundry detergent and one denture cleaner tablet added.

Sep 28, 2014
Sam D. in Not About Food

Cook's Country chicken chow mein

I can't furnish the recipe I have used because it is in a book and I don't have a digital copy.

I would suggest that you obtain this cookbook, Chinese Cookery by Rose Cheng & Michele Morris. The recipes are excellent and I have never had a failure from any recipe I have prepared from this book, including chow mein. Most of the recipes are illustrated with full color photos. I have used it since the early 1980s. It is long out of print but used editions are available very inexpensively from Amazon.

Sep 28, 2014
Sam D. in Home Cooking

whats your go-to salsa recipe?

Mine is essentially the same but I add some fresh garlic and use fresh jalapenos and no lemon.

Sep 27, 2014
Sam D. in Home Cooking

Former restaurant in the Oviatt Building?

That would have been Rex Il Ristorante, owned by Mauro Vincenti, who died in 1996.

Sep 27, 2014
Sam D. in Los Angeles Area

Red Medicine Announces It Will Close at the End of October

I never even gave them a try after I read about the apalling treatment that they gave to LAT food critic Irene Virbila. That really disgusted me. So I have no sympathy here.

Sep 24, 2014
Sam D. in Los Angeles Area

Lindy and Grundy Closed!

A sudden, unannounced closing preceding an ownership change would seem like an odd way to make that kind of transition. Whether they are big or small, business owners like changes to go as smoothly as possible.

Sep 22, 2014
Sam D. in Los Angeles Area

Lindy and Grundy Closed!

Weren't both of them butchers?

When I got the recent news that the pair were breaking up their personal relationship, they said the business would still continue. Perhaps this was due to sudden and unforseen circumstances unrelated to their breakup.

Sep 22, 2014
Sam D. in Los Angeles Area

Beef Stew - what are your secrets or tips for making a really good meal?

Thanks for that link. It looks very helpful.

JC's recipe actually calls for pearl onions but I substituted boiling onions. The grocer where I shop stocks both. The only difference I can see is that boiling onions are slightly larger and average about 1 - 1 1/4" diameter.

Sep 22, 2014
Sam D. in Home Cooking

Beef Stew - what are your secrets or tips for making a really good meal?

Since last year when I first made boeuf bourguignon from Julia Child's recipe I haven't made another conventional beef stew. We thought it was incredibly tasty and it filled the house with tantalizing aromas. I cut the recipe in half and it still yielded 6 servings. I bought 3 lbs of boneless chuck, cut it up and froze half for the next time. The recipe looks rather daunting at first but it's not difficult, just time consuming. For me, the only part that was a PITA was preparing the boiling onions. But all in all, it was so worth the time and effort. I serve it along with roasted potatoes or egg noodles.

Sep 21, 2014
Sam D. in Home Cooking

Homemade Mayonnaise

I've been making mayonnaise for a long time. Before that I always used Best Foods. Then in March, 1977 Consumer Reports published a comparison of commercial mayonnaise brands and included 2 recipe versions for homemade mayo. One was for use of a food mixer and the other for use of a blender. Food processors were new on the market then and not common in home kitchens. I made both versions and preferred the blender version with slight alterations and that's the recipe I have used ever since then. I now do it in the food processor which works very well.

I use whole eggs and either vegetable (soybean) oil or corn oil, both of which have a neutral flavor. I use olive oil for other purposes but not for homemade mayonnaise.

Sep 21, 2014
Sam D. in Home Cooking

ISO Fancy, elegant plated dessert

This raspberry white chocolate mousse cake is labor intensive and somewhat complicated but well worth the time and effort. It will definitely make an impressive presentation.

www.epicurious.com/recipes/food/revie...

If you decide to make it, I would suggest reading the user reviews first because there are some very worthwhile tips contained in there.

Sep 20, 2014
Sam D. in Home Cooking

Recipe for best pancakes ever (Cafe Luluc)?

Below is a liink to recipe that the auuthor says was inspired by the pancakes at Luloc Cafe. I have never had Luloc's pancakes but these look awfully good and I plan on making them. When I worked in restaurants ages ago during my collrge days, I was taught that in order to attain light and fluffy pancakes you should separate the eggs, beat the egg whites until stiff and then, as a final step, gently fold fold the beaten egg whites into the separately prepared batter. And it definitely worked well. But that is something not done in this recipe.

Lemon Ricotta Pancakes with Blueberry Sauce
http://loveyooms.com/lemon-ricotta-pa...

Sep 19, 2014
Sam D. in Home Cooking

Is it too soon to talk about Thanksgiving?

Over the years I have prepared many Thansgiving feasts. The menu is pretty standard because I find that the more I stray from traditional TG fare, the less satisfying the meal becomes for my guests and myself. I brine and roast a turkey, served with stuffing from Bell's Seasoning recipe (the same one my grandmother and my parents used), mashed potatoes & gravy, sweet potato casserole, homemade cranberry sauce and a couple different pies for dessert. A few years ago I added a brussel sprouts recipe from the NY Times that has apples, onions, dijon mustard and caraway. That has become very popular. And my daughter still insists on making that green bean casserole which has gotten so much ridicule.

One big time saver is a tip from Melinda Lee. That is to roast a couple turkey wings and use them to make the turket gravy a couple days in advance.

Sep 19, 2014
Sam D. in Home Cooking
1

Dosa/South Indian - LA area

FYI, Paru's is vegetarian.

Sep 03, 2014
Sam D. in Los Angeles Area

Where to get ingredients to make dashi stock?

The Little Tokyo Galleria Market (formerly Worri Market) should have those ingredients. It's at Little Tokyo Galleria Market. It's at 333 S. Alameda St.

Sep 03, 2014
Sam D. in Los Angeles Area

Great Lunch Deals Downtown

Regent China Inn, across Ord St. from Phillipe's has a full array of lunch specials from about $5 served daily until 5 PM. The food is tasty and service is not bad, not great.

I would also endorse Tacos Tumbras a Tomas and Eastside Italian Market Deli. Their prices have been steadily creeping upward but their sanwiches are still a good value, especially considering the quality.

Sep 03, 2014
Sam D. in Los Angeles Area

Roast Duck

Vertical roasters are still widely available both online and in retail stores. Just google it. I still have the one I bought long ago but I've only used it for chicken. So thanks for the tip, Dave. I'm going to try using it to roast a duck

Aug 20, 2014
Sam D. in General Topics

I've never used a Crock Pot . I have some questions.

I'm glad it turned out well.

I have cooked lots of pork shoulders in the crock pot. I remove the thick layer of fat first and then brush the meat with Kitchen Bouquet and salt it. Then I put it in the pre-heated crock pot with no added liquid. By the time it has cooked it has produced plenty of liquid. My cooking times have varied from 7 to 11 hours. I turn it over after about 5 hours.

Aug 19, 2014
Sam D. in Home Cooking

Who remembers Arriba's in West L.A.? (It was called Arriba's, right?)

Hmm. I grew up in that part of WLA and I don't rmember a restaurant of that name. You didn't state the time period of its existence. I do recall a restaurant named Arriba in Pasadena on Fair Oaks south of Colorado which was there in the 1980s or early '90s.

Aug 16, 2014
Sam D. in Los Angeles Area

do you cook with hot tap water?

No. Over time a tank type hot water heater accumulates sediment. Most of it settles on the bottom of the tank away from the valve and outgoing pipe. But some of it doesn't always settle on the tank bottom and I don't want any of that in my culinary water. My water heater is 13 years old and who knows what may be inside.

With a tankless water heater it may be OK but I'm no sure. I've never owned one.

Aug 04, 2014
Sam D. in Home Cooking

Looking for good cantonese or dim sum non buffet food.

I recently had dim sum at Chang's Hong Kong Cuisine on Decatur near Tropicana. I was very pleased with the quality of the food and the service. It was on a Sunday at mid day and the large dining room was nearly full with mostly ethnic customers. I was still able to get seated right away. The dim sum dishes are served from traditional rolling carts but the full menu is also available.

Jul 29, 2014
Sam D. in Las Vegas

Chick-fil-A to Pasadena

One of their first LA locations is next to USC.

Jul 24, 2014
Sam D. in Los Angeles Area