Psst... We're working on the next generation of Chowhound! View >

Ryan X's Profile

Title Last Reply

Hand Pulled Noodles in Los Angeles?

Where can I get hand pulled noodles in LA (Chinatown, Santa Monica, etc)? I'm sure there are some fine purveyors in San Gabriel, but I would greatly prefer to not drive too far from LA.

Sep 30, 2009
Ryan X in Los Angeles Area

Best Delivery To Downtown?

What are the best restaurants (of all types) that deliver to/in downtown LA? I am getting veeeery bored of Maria's...

Apr 07, 2009
Ryan X in Los Angeles Area

Anybody know how to cook a brisket?

Im trying to recreate my favorite dish of childhood. My nanna made this amazing potroast/brisket and I have little idea how. Im hoping somebody is familiar with her hungarian/jewish/depression-era style and might counsel me on a similar recipe.

Here's what I know:
She bought a very lean cut of beef: possibly bottom round or top round.
She browned the paprika tinged meat and then bathed it in cans of tomato sauce and water.

Thats about all I can remember. Im not even sure if she roasted it in oven or on stove top.

Input? What other techniques and ingredients am I missing?


Dec 09, 2008
Ryan X in Home Cooking

Los Angeles Pizza -- Its Not in the Water [moved from L.A. board]

Pizzeria Antica, Vito's, Joe's, and Mozza all have one thing in common. They prove that its not the water that makes Los Angeles pizza generally bad.

As long as I can remember liking pizza, I remember being told New York pizza is the best because of our water. Seemed logical. But then I moved to Los Angeles and found Vito's, Joes, and the rest churning out excellent pizzas made from notorious tap water.

Finally, last Friday I tried Antica in Marina Del Rey. I ordered the margarita and, fearful we would be ejected, forced my date to do the same. How did it compare to what I had last year in Naples? The sauce was a mere smear of san marzano, just like in Naples. The cheese strewn in conservative patches, like Naples. And the crust? Yes, it was airy, pliable, and covered in wood soot, like in Naples. So much for the pizza owner in Milan who told me that his pizza was not as good as in Naples because of Milanese water.

And that brings me to the ultimate point. Why does Milan, Los Angeles, and the majority of the world's cities have generally inferior pizza? Because their restaurants make money even when they use frozen dough, cheap sauce, and enough cheese to cover up its quality. Leave the water out of it.

Oct 13, 2008
Ryan X in General Topics

Chinese restaurants after 11:00PM?

Is there any decent chinese resaurants in San Francisco open late night? I think Brandy Ho's, which is pretty good, is open till 11:00.


Nov 15, 2006
Ryan X in San Francisco Bay Area

Hitachino Beer in San Francisco?

Has anybody found either a bar or store that sells Hitachino beers? Particularly Red Rice Ale or White Ale? Thanks!

Nov 06, 2006
Ryan X in San Francisco Bay Area

Ughh! Trader Joe's no longer carries Truffle Oil! Any good on-line sources?

White or black, as long as it is reasonably priced and strong.

Thanks in advance

Ryan X

Oct 02, 2006
Ryan X in General Topics

Where is the Best Soul Food in Atlanta

Please help a California chowhound find Atlanta's Soul. Where is the best soul/bbq spot in the city?

Jul 26, 2006
Ryan X in General South Archive