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Alhambra: Yazmin--Closed? What's going on?

Per Yazmin's Facebook Page on Nov 26th: "Margaret had a backbone fracture and she is under doctor's treatment. Temporary she cannot work so we have to close the restaurant." As of Dec 2, they posted that "Margaret is doing fine now" so maybe they will reopen in the New Year?

Dec 23, 2013
ronke in Los Angeles Area

chinese cleaver with less curve

I found one one at T & T Restaurant Supplies, 530 W. Valley, Alhambra.

May 25, 2012
ronke in Cookware

chinese cleaver with less curve

Well, actually, in the years since I started this thread that is exactly what I did. But now my son is getting ready to move to Mexico, after living for four years in China (without buying a cleaver) and now that, thanks to this forum, I have a source I want to get him one like mine.

Nov 27, 2011
ronke in Cookware

chinese cleaver with less curve

The 1303 was exactly the one I was looking for. T & T is more in our normal stomping grounds so it will be easy to swing by there this weekend. On the other hand, Action Sales seems to be across the street from Jim's Bakery. Hmmm

Nov 16, 2011
ronke in Cookware

chinese cleaver with less curve

I am in love with the small CCK cleaver on that site. It's already in my shopping cart! Unfortunately my wayward eyes have also landed on the nakiri which is my husband's favorite knife. My younger son, about to spend the next two years in Monterrey, Mexico and already missing the food of his four years in Beijing, intends to bone up on his Chinese cooking while home next week. I guess I'll be sending him with one or the other knife. Thanks!

Nov 16, 2011
ronke in Cookware

chinese cleaver with less curve

Oh, yeah! I'm in the SGV at least once a week. It's where we'll be having Thanksgiving (long family tradition) I was even in T & T once but didn't see them. I'll check out Action Sales. Thanks!

Nov 16, 2011
ronke in Cookware

chinese cleaver with less curve

Wow. I had no idea this thread was still active, but I looked up the CCK cleaver on the website you linked to and it is exactly what I have been looking for! Thank you so much. And also to cowboyardee who brought up the CCK cleavers ages ago but at a time when I couldn't find them online. And thank you dropkick 227 for resurrecting the thread and making my dreams come true.

Nov 16, 2011
ronke in Cookware

Beijing to DC

Google Maps describes it as 1.5 miles via Pennsylvania one way. That is certainly doable if the weather isn't too brutal. Though Marcel's is certainly closer and has the advantage of taking us through the GWU neighborhood for breakfast supplies. Thanks for mentioning it.

Beijing to DC

I will definitely run both suggestions by him. And thanks for the kind words about the test. Grueling tests he can handle generally, but toppling off a plane from Beijing and jet-lagged out of his mind is probably not the best preparation.

Beijing to DC

Thank you so much for all the suggestions! I had my eye on Marcel's due to proximity and other comments on this board. I'd also considered Central which apparently is also open that Monday and is walking distance, too. But I hadn't heard of the other places. I will definitely research.

Beijing to DC

Native Los Angeleno son is flying into DC from Beijing for the all-day Foreign Service exam next week (7-5). I -- a loyal LA Hound -- am flying in to meet him. We are staying in Foggy Bottom so he can walk to the test at groan 6:30 that morning. Is there anyplace open that early in the area so I can grab him breakfast? And how about a non-Asiam (but light) meal for the night before? Also right after the test, we have to beat it to BWI to fly on to visit the grandparent. I would like to be packing a good dinner for both physical and emotional support (We won't be landing in Providence until 11 pm). Need I add we will have no car. So actually three questions:

6 am breakfast in Foggy Bottom? Or something I can keep in hotel room (State Plaza) from night before?
light non Asian dinner the night before (sigh, Monday night)?
Something restorative I can get packed to go for the MARC/Airport leg?

You should probably know this son started studying Mandarin at 13 so he could order off the left side of the menu. And bakes nonstop in Beijing in a toaster-oven. Serious foodie.

Thanks so much.

Mission 261 for dinner?

Oops, sorry. Just noticed there has been some talk about their reopening in mid-March. I always loved it for dim sum, not so much for dinner. There were some incredibly expensive things but others that weren't so. I would wait to hear from someone who has been there since the reopening though. There could have been changes.

May 07, 2010
ronke in Los Angeles Area

Mission 261 for dinner?

Unless you know something I don't know, Mission 261 has been closed for over a year.

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Mission 261 Restaurant
261 S Mission Dr, San Gabriel, CA 91776

May 07, 2010
ronke in Los Angeles Area

chinese cleaver with less curve

Whew! I am definitely going to have to get to Brasil! But in the meantime I will take a look at your recommendations. Thanks so much.

May 14, 2009
ronke in Cookware

chinese cleaver with less curve

Oh, gee! Talk me out of a new cleaver? But that's a good thought. I'm near Sawtelle in West LA where I know they sharpen lawn mower blades. Maybe I should look for a knife sharpener there.

May 12, 2009
ronke in Cookware

chinese cleaver with less curve

The Chuka Bocho has the right curve. I will definitely look for the San Han Nga. Never have used a stainless steel cleaver though. I know people swear by them. I guess I kind of like the stains.

May 12, 2009
ronke in Cookware

chinese cleaver with less curve

Yes, the Dexter seems to be up to about $40 but still doable. I am going to have to hunt one down.

May 12, 2009
ronke in Cookware

chinese cleaver with less curve

Yeah, it was the narrowness that puts me off. I do have a Japanese vegetable knife I inherited from my son that I also use daily but I just prefer the heft and wide blade of the true Chinese cleaver.

May 12, 2009
ronke in Cookware

chinese cleaver with less curve

Huh. I didn't think of that. I will try pronto.

May 12, 2009
ronke in Cookware

chinese cleaver with less curve

Those look great but alas way out of my price range.

May 10, 2009
ronke in Cookware

chinese cleaver with less curve

Thank you! I will look for Dexter

May 10, 2009
ronke in Cookware

chinese cleaver with less curve

I have a carbon steel Chinese cleaver I bought probably 40 years ago in LA Chinatown. It has a standard 8" x 3.25" blade and wood handle. I love this cleaver and use it daily for cooking but somehow over the years it has developed a chip in the blade (proabably due to my spouse whom I just found going after a coconut with my Henckels bread knife!)

I have mostly sharpened away the chip (with the stone I bought to sharpen said cleaver also in chinatown, also 40 years ago) but still... probably time for a new one. When I check out the 99 Ranch Markets, Hawaii markets, etc of San Gabriel, however, I find all the cleavers for sale now have blades that are much more curved. Mine barely has any curve at all except at the far end . I know I'm supposed to embrace the curve but I have always preferred my basically straight cleaver over my French knives which just sit in the drawer. I have looked at the wokhouse website and the cleavers there seem to be what I'm after for but it is really hard to tell from pictures. Anyone with experience? Thanks.

May 10, 2009
ronke in Cookware

Nice 'large' no-handle Asian tea/coffee cups?

Cinnamon,

If you're going to Surfas anyway to check out the woks, also check out their Japanese cups and bowls. I got some amazing earthenware noodle bowls (big with finger holes!) for less than $4 each just before Christmas

May 09, 2009
ronke in Cookware

Finding a carbon steel wok pan without nonstick coating

I don't know if Surfas still carries it, but they used to have the Vollrath Stir Fry pan recommended by the chefs at Beacon (http://articles.latimes.com/2007/feb/...). I bought mine online (got a "seconds" actually with cosmetic damage that soon cooked off) and I absolutely love it. Because it's smaller than the ones I used to buy in Chinatown and San Gabriel, it doesn't gunk up at less than restaurant-level heat but is plenty big enough for a meal for 2-4.

May 06, 2009
ronke in Cookware

Shaanxi in SGV?

Just back again from China where there were of course many memorable meals, probably the most memorable a roast goose joint in HK where a single diner was physically heaved out before entirely finishing to make room for us and then us chowing down so fast before we were in turn heaved that my son felt like he'd pulled a muscle eating. The six egg tarts in Macau we polished off BEFORE dinner. As always the steaming millet porridge with sesame paste that was my standard breakfast in Beijing. But the meal that haunts was in a tiny Shaanxi place near the American embassy : lamb buckwheat noodles with vegetable bits aka yangrou saozi hele mian (羊肉臊子饸饹面). We're thinking of trying the buckwheat noodles at Chinese Islamic on Sunday but is there anything around any closer to actual Shaanxi cooking in SGV?

Apr 17, 2009
ronke in Los Angeles Area

Skillets: Carbon steel or cast iron?

Tina,

Like you, I have cooked with cast iron for years and love it. My favorite frying pan is one I found rusted and abandoned in some apartment or garage over thirty years ago. Reseasoned it has served me faithfully ever since. Recently a friend who is a chef came and cooked in my kitchen bringing his carbon steel skillets. I was knocked out by their (relative) lightness and responsiveness and bought a DeBuyer 10" and a 12" to replace the nonsticks I no longer will use. Unfortunately I am not frying in a lot of fat every day, the way my friend is, and my carbon steel just does not hold its seasoning the way my cast iron does (or for that matter my carbon steel woks). I can't figure it out. I season them all the same. Use them all virtually the same and no matter how much oil I use in the carbon steel De Buyers and how well I reseason it after every use, it sticks. About all I find them really useful for are Dutch Baby pancakes which require their ability to handle high heat both on stop of the stove and in the oven. I keep trying to love them and retry them over and over again but I think they will never replace cast iron.

Feb 15, 2009
ronke in Cookware

vegetarian at Elite

I guess I should have mentioned he is not an absolutely strict vegetarian since he is still fairly new to it and feeling his way. Even my brother who has been fairly strict for 40 years will eat vegetables, tofu, etc. in Chinese restaurants. Since he lives in northern Maine where there aren't a lot of (any?) vegetarian Chinese restaurants, it's either cutting some slack or giving up on the cuisine entirely. My friend here in LA is coming as much for the company as the food and so long as he isn't eating flesh, etc I think will roll with a little bit of chicken stock, etc. He has been fine at Mission 261 with us. Elite's online menu does list vegetarian noodles and I can speak some Mandarin because even for my allergic husband I have to make sure there's no pork in anything we get. I was mostly just wondering if anyone had had things like the pumpkin soup And I agree dim sum would not be my first choice of a place to bring him (for that I prefer Mayura in Culver City) but he asked so....

Dec 26, 2008
ronke in Los Angeles Area

vegetarian at Elite

We are trying Elite (on Atlantic) for the first time tomorrow and are bringing a vegetarian friend. While I eat everything and my husband eats everything but pork and selfish, our VF is definitely going to be a challenge. Is he going to starve or can you recommend good things for him to order (besides desserts, he also doesn't eat sugar!)? Thanks.

Dec 25, 2008
ronke in Los Angeles Area

Green Village is gone!

There were actually two in Rowland Heights and they're both gone.

Aug 19, 2008
ronke in Los Angeles Area

Green Village is gone!

No. Alas, the 2nd floor location at 250 W. Valley is the one that has closed. It only happened like 12 days ago. I was there less than a month ago. The others, yeah, have been gone a while.

Aug 18, 2008
ronke in Los Angeles Area