CravingLady's Profile
Places that it's tough to get a bad meal
You are so right about Auvergne, some of the best food on the planet, and definitley no tourists! Wouldn't write it off as "simple" either, some of the dishes can be complex, and very difficult to pull off well. Beleive me, I've been trying to recreate half of them at home for years...
Chabuya Uphill?
There's also a "Garlic" pork broth ramen listed on the menu. Has anyone tried it? I'm so curious...
Chabuya Uphill?
The first few times I went to Chabuya I was blown away. Then I found their broth too salty, and then almost inedibly salty. I refused to go for a while. But I was eventually convinced to go back, and I was very happily suprised, as the "Classic" was back to its original, not-overly-salty form. The noodles were as perfect and divine as ever, making me feel like I was back in Tokyo. Further, I tried what I think was called the "Kira Kira," which is a pork-based broth with spicy minced pork - it was totally fabulous. The chef himself came out and gave us instructions on how to eat it such to enjoy the "two tastes." Chabuya is great, still the best ramen on the westside, IMHO. I encourage everyone to try it again.
Anodized Aluminum pot for cheesemaking?
The broth bag sounds much more convenient, thanks for the tip!
Speaking of cheese at home, I don't suppose anyone has any tips on sourcing non-ultra pasteursized goat and sheep milks?
Raw goat milk in LA
Will certainly try halal stores, thanks for the tip, Joe Blowe. I'm also looking for raw (or at least not ultra-pasteurized) sheep milk...
Raw goat milk in LA
I've been looking for the same thing! Please let me know when/if you find it!!
Anodized Aluminum pot for cheesemaking?
By the way, Jenna, I found it to be pretty straightforward and easy. I followed the recipes of Ricki Carroll (www.cheesemaking.com), and I used raw whole milk that I found at my local Whole Foods. I deviated a bit on the whey ricotta recipe (I didn't add additional milk, found it needed to reach a higher cooking temperature than stated, and I had to strain all of it because my spoon's slots were too wide), but overall the instructions were great and easy to follow. I can't wait to try other cheeses!
Anodized Aluminum pot for cheesemaking?
I tried it with the anodized aluminum and it seemed to work fine. I made mozzarella and ricotta - Delicious!
Manhattan Beach - A culinary wasteland?
Triplecreme, in regards to Avenue, do you have any particular dish recommendations?
Anodized Aluminum pot for cheesemaking?
I'm getting set to try my hand at making cheeses at home, but I'm hoping to avoid having to buy unnecessary equipment. Does anyone know if one can use an anodized aluminum (which, unlike regular aluminum, is non-reactive, also called cephalon) pot for cheesemaking? Thanks!
Manhattan Beach - A culinary wasteland?
Wow, thanks for the replies everyone! Young Chower - Al Noor is one of my favorite restaurants too, so I'll definitely try all your other suggestions. Also, its not that I mind driving 10 minutes for great food, but I'd love it if there were a hidden gem I could walk or bike to (like it was in my old neighborhood, which was right near Sawtelle - oh the good food that was walking distance!). Anyway, I'll be trying everyone's ideas and more, and will let you know if I find anything new!
Manhattan Beach - A culinary wasteland?
So the BF and I just moved to Manhattan Beach, and so far, well, we're unimpressed with the offerings. We've found some great stuff in Lawndale, etc. (many thanks to Mr. Gold for his CI tips), but that's a long way to travel on a regular basis. We'd love it if there was a local joint (or two or three) that we could call home. Are we missing something? Is there any great food to be had in MB? Most especially we miss that heavenly combination of high quality and low price...
