Sam D.'s Profile

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What oil do you use for homemade mayo?

I have been making mayo for a long time and have experimented with various oils, Now I stick to neutral vefgetable oils, either corn or soybean oil.

Jan 01, 2015
Sam D. in Home Cooking

Restaurants with private rooms in LA

Taix in Echo Park, minutes from downtown.


Dec 30, 2014
Sam D. in Los Angeles Area

Mandolin recommendation

Chem, you are spot on about the Benriner. I have the standard size and, while it works just fine, I really wish I had the wider one. For some reason the wider model is MUCH more expensive than the standard width model.

Dec 25, 2014
Sam D. in Cookware

Prime Rib over cooked! What can i make with the leftovers?

I would slice it and use it to make open face roast beef sandwiches with mashed potatoes and gravy.

Dec 15, 2014
Sam D. in Home Cooking

Remember these Restaurants?

I believe that would have been Del Conte's. I was there a couple times in the 1970s and 80s. I do remember that it was very good. I probably would have gone there more frequently but Torrance was a long way from where I lived. If I remember correctly, I think they also had music and dancing in the lounge area on weekend nights.

Dec 14, 2014
Sam D. in Los Angeles Area

Your favorite inexpensive cookware items

1)The $10 immersion blender I've had for about 6-7 years.

2)The heavy, super sharp cleaver I bought at a dollar store about 10 years ago.

3) A wire whisk, also from the dollar store.

Dec 04, 2014
Sam D. in Cookware

Au gratin potatoes again - what cheese?

I have always used sharp cheddar cheese and have never found cooking with it to be "tricky". But I do pre-cook the potatoes.

Dec 04, 2014
Sam D. in Home Cooking

The Parsnip Challenge

If you can obtain fresh ears of corn now, this is a delicious soup:
Sweet Corn and Parsnip Soup


Dec 04, 2014
Sam D. in Home Cooking

I'm going to The Apple Pan tonight.

It's always been pricey for the kind of food that they serve.

Dec 03, 2014
Sam D. in Los Angeles Area

Brown gravy?

Get some Kitchen Bouquet or Gravy Master and add it, little by little, to your gravy as a final cooking step.

Casell's Burgers is being resurrected!

After reading the Eater article, I'm wondering if the revived Cassel's will attempt to copy Cassell's original burger and related menu items, including the condiment bar. Or will they simply be duplicaticating the burger from Short Order.

Nov 16, 2014
Sam D. in Los Angeles Area

Best pecan pie in LA?

27th Street Bakery


Nov 14, 2014
Sam D. in Los Angeles Area

Thanksgiving smoked turkeys

Loreto's Fried Turkey
983 W Compton Bl. Compton
(310) 537-7612

It's their specialty. A 15 lb. deep fried turkey is $60. They use peanut oil for deep frying.

Nov 12, 2014
Sam D. in Los Angeles Area

Your Thanksgiving Menu for 2014

I have been making the turkey gravy in advance for a long time and in my experience the gravy always reheats just fine but there have been a couple times when it needed to be thinned a bit after it was reheated.

If your gravy is too thin then, yes, you would need to add more flour and maybe more butter but you need to do it before you add the stock.

Oct 25, 2014
Sam D. in Home Cooking

Any legit Pastrami sandwiches?

If you are driving, I would strongly suggest heading over to Weiss Deli & Bakery in Henderson. IMO it's the best kosher style deli in the entire Vegas Valley. The sandwiches are just outstanding and the portions are huge. The rye bread is fresh and very good.

Oct 25, 2014
Sam D. in Las Vegas

Your Thanksgiving Menu for 2014

Mine is pretty standard Thanksgiving fare. I don’t really like to experiment with new recipes for holiday dinners. Besides, whenever I deviate from traditional Thanksgiving dishes, my family complains to high heaven.

Roast Brined Turkey with Stuffing

Melinda Lee’s Ultimate Brine for Turkey

Poultry Stuffing Recipe from Bell’s Seasoning
It’s the same great seasoning and stuffing that my parents and grandparents made.

Mashed Potatoes and Turkey Gravy
I roast some turkey wings and make the gravy a couple days in advance.

Homemade Cranberry Sauce with Candied Orange Peel, Apples and Walnuts

Sweet Potato Casserole from Ruth's Chris Steakhouse

Brussels Sprouts With Mustard, Apples and Caraway

Green Bean Casserole
Not my choice but if it’s not on the Thanksgiving table, my family will go nuts.

Red and White Wines

Apple Pie and Pumpkin Pie

Oct 24, 2014
Sam D. in Home Cooking

Tamales - Is lard necessary plus...

OK, this is a late response but here is another link for the same recipe:


Oct 21, 2014
Sam D. in Home Cooking

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

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.


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:


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.


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.


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