using ground cocao nibs to make a chocolate "bar"?

Hi my amazingly knowledgeable chowhound friends,

I love the Chocovivo chocolate http://chocovivo.com/bean-to-bar/. The stone ground texture is much different than any other chocolate bar that I've had.

Has anyone tried making chocolate bars this way? The bigger question: does anyone have a recipe? I have a bunch of cocoa nibs around the house and I wanted to give it a go - but I'm not really sure how to begin.

Fingers crossed I get some good replies on this one - I have all kinds of ideas of things I want to try mixing in my chocolate.

-Tara

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Looking for rhubarb on the Westside

(Forgot to say before) -thanks!

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Looking for rhubarb on the Westside

Well, that's easy enough then! Thanks - will head over Wednesday and grab some.

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Looking for rhubarb on the Westside

I know it's not the season, but I thought I might be able to find some frozen stuff around. Has anyone seen any rhubarb lately? I tried the freezer section at Ralphs and Gelsons in the Palisades today with no luck. I'm thinking Surfas, but I don't want to go through the hassle of making the trek if it's not there. I'd be much grateful for some suggestions!

-Tara

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salted fingerling potatoes how to?

I made them tonight. I modified the recipe a little bit after tasting the mojo verde and finding it too bitter. I added a little bit of honey vinegar and honey. My freak out may have been unwarranted since it dilutes down so much when you dip the potato in. I also cheated and threw everything in a mini food processor rather than using a mortar and pestle as the recipe called for. The potatoes never wrinkled and I finally dumped the last little bit of water as it wasn't boiling off fast enough and the potatoes had more than enough salt on them without that last step anyway (I think as long as you add enough salt in the water to begin with, you can skip the last step on the potatoes section and pour all the water off). Any which way, even without wrinkles or perfect technique, this recipe wasn't fussy. They tasted pretty darn close to what I remember the potatoes tasting like at the Bazaar (even with the honey). I'm definitely filing away the recipe and will keep as something fun and different for company. This recipe makes plenty of mojo verde, so if you were doing a dinner party, each person could easily get their own little bowl of it to dip in. Thanks again for posting the recipe for me.

Now if anyone has any suggestions on how to recreate the Brussels spouts with apricots, grapes and lemon foam....

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salted fingerling potatoes how to?

Well lookie there... my Google skills must not be quite what I thought they were. Thanks a bunch!

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salted fingerling potatoes how to?

At a few different restaurants in the LA area I've had salted fingerling potatoes - most recently at Jose Andres' The Bazaar. The potatoes arrive at the table covered in a superfine layer of salt (so they look like they have a dusting of flour on them), but the inside of the potato isn't too salty. Does anyone have any advice on how to make these? I can find recipes for salted potatoes, but they don't seem to be quite the same (ie salt on the outside vs salty potato on the inside). Perhaps they are though? I'm guessing it involves dissolving as much salt in a pot of water as possible and popping the potatoes in, but then I'm wondering if you actually roast them after you pull them out or actually boil them in the salt water. Thanks!

-TC

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Picnic at the Hollywood Bowl

Salami is a must. :)

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Picnic at the Hollywood Bowl

Okay, my father is not a picky eater - I promise! There are three things that he doesn't like salmon (unless it's sashimi), olives (capers are tolerated but not preferred) and meat loaf. I didn't think I would have to specify since that's a pretty limited "don't like" list..

I on the other hand, will add this salmon recipe to my to do list as well. I don't know about the whole platter, but watching the sauce go on the salmon was making me drool. I'm loving all these ideas!

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Picnic at the Hollywood Bowl

Lol... lots of wine. Yes Pink Martini. I'm very excited. I've seen them twice before and love them. My mom wanted to go for her birthday - I wasn't going to object!

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Picnic at the Hollywood Bowl

Wow! That looks awesome! Dad doesn't like capers and olives - but I sure do. I think I will do something different this time - but will keep that recipe for a picnic with someone who would be excited about that feast.

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Picnic at the Hollywood Bowl

Taking mom, dad & boyfriend to the Hollywood Bowl for mom's birthday. I love cooking and planning picnics and am super excited to do this one up fancy evening picnic style.

I have a few things planned and am looking for maybe one more big food item (though I could be talked into two).

I know I am making buttermilk farro salad
http://www.101cookbooks.com/archives/buttermilk-farro-salad-recipe.html
I haven't tried it yet, but I have all the ingredients and it sounds awesome.

other items in consideration
A loaf of fresh bay cities bread (of course bread + farro is a lot of carbs...)

I'm thinking grapes & cubed watermelon for fruit

and some cheese (mom just discovered Humboldt fog & I have some dairy fresh veggie gouda I just picked up)

We've got brownies for dessert

Any other suggestions? We can always use the bread to make sandwiches - but I was trying to think of something else that will travel well. I have an insulated picnic set to keep things warm/ cold

I have a ton of veggies from the garden at my disposal - summer squash, cucumber, green beans

I'll have a half day on Friday to prepare.

Thanks!

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RESULTS: Ultimate Los Angeles Restaurants 2009: The Top 25 [Post #1 of 2]

This is really great. Thanks so much Max, I can't wait to see what it looks like next year. :)

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Epicure Imports Warehouse - Open Next Weekend

So did anyone go today? I went last time and found some yummy product, but not too many amazing deals. I want to go back and get some more walnut mustard and smoked duck.

I had lots of problems last time with them telling me one price, and it ringing up another. They told me $8.50 on the mustard but then in rang up $2.50. That was great. However, my mom got screwed on some truffle oil that rang up close to twice what they told her it would be. We didn't notice the mistake until we drove away. I hope they fixed that problem or have more price lists so you can check yourself.

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DineLA- running reviews of places so far

Thanks for this post! I'm trying Fig tomorrow and will report back. My friends and I are looking to do one more on Monday. Keep the reviews and suggestions coming. Anyone found a "best value" DineLA special yet? I don't usually order dessert, so I'm having a hard time justifying the $44 price tag on a lot of the places that I want to try (since I could probably go to the restaurant and order what I want for around $44 instead of off a fixed menu that includes a dessert I don't need).

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What to do with some amazing honey dates?

Wow! I never would have thought of that. That sounds great.

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What to do with some amazing honey dates?

Hmm, I like the idea of on top of something like shortbread. Maybe I could even try one of those small whole grain bread slices? That's at least a start. :)

Hapgood in General Chowhounding Topics

What to do with some amazing honey dates?

I purchased some honey dates from the a Santa Monica, CA farmer's market last Saturday to give my mom for her birthday. They are the freshest tasting dates I've ever tried. I'd love to give these dates to my mother with some serving suggestions (other than just eating the dates as is - which gets overwhelmingly sweet fast). Anyone have any suggestions for pairings/recipes? I'm thinking of simple things you can pair with dates like types of cheeses. I want to keep this simple and preserve the integrity of the date, so I'm not looking for date shake/ fruit cake recipes. :)

-Tara

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Monday Night Happy Hour Downtown Santa Monica

Good to hear! My friend and were there for the Monday happy hour and didn't like it, but they must have just had an off night. I was really pleased with my cocktails on the previous outing (not happy hour).

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Monday Night Happy Hour Downtown Santa Monica

Hi gang,

Any suggestions for a spot for happy hour this upcoming Monday? We're looking for a place that's walking distance from the Santa Monica Pier. There will be a group of around 10-15 of us for a friend's birthday, so it needs to be a place that can handle a small crowd. We'd like to be able to order food (fine with small plates and have some vegetarians in the group). Drinks should be $8 and under.

Here's a list of local happy hours if anyone needs a refresher on Santa Monica happy hour http://www.santamonica.com/visitors/what-to-do/nightlife/happy-hour/

Our backup option is Big Deans, but that's the usual watering hole, so we were hoping for something a little more special.

Has anyone had success with Copa del Oro? I went there for my boyfriend's birthday and we had a great experience - then a friend and I went back for happy hour and neither one of us enjoyed our cocktails. Did we have an off night or are the happy hour cocktails no good there?

I look forward to everyone's responses!

-Tara

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Pre-concert meal in Pomona (or on the way there) this Saturday

I used to go to the North Woods Inn growing up. I loved throwing the peanuts on the floor and the cheese bread. That might be fun for nostalgia sake.

I'm glad to see a couple responses so I can suggest them to my party. Choices are always good!

Hapgood in Los Angeles Area

Pre-concert meal in Pomona (or on the way there) this Saturday

I'm heading out to the Wilco concert at the Fox Theatre in Pomona this Saturday. Myself, the boyfriend and a friend are driving over from West LA. I'm looking for any dinner suggestions along the way (we can take the 10 or the 60). I'd like to at least get past downtown LA before we stop (preferably no more than 20 minutes from the venue since it's easier that way to time our arrival a little before doors open at 8pm). I did dim sum in the SGV a few weeks back, so I'm thinking something other than Chinese. Pricing can be mid-range - sit down, but nothing fancy.

It's a long drive, so I'm guessing there have got to be some pretty good eats along the way.

Thanks in advance for any suggestions - I'm looking forward to the responses!

-Tara

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Cooking Encyclopedia

Thanks! I use that site all the time. If only I could keep my computer in the kitchen or planned ahead better so I could research things before I started a recipe. Maybe I should invest in a laptop.... :)

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Cooking Encyclopedia

Thanks for the suggestion!

I looked through the table of contents on Amazon and it looks like it does have quite a bit of information in it. Does it do a good job of covering ingredient substitutions as well?

From the looks of it, I could have definitely used the Food Lover's Companion on my last trip to Little India.

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Best olive oil for general cooking

It's funny, I've been doing some olive oil comparisons of late myself. If I'm just cooking in oil and don't want the flavor I use my gallon of Kirland (Costco) olive oil. However, when the flavor counts, I've been using the Colavita. I found two tins of it on an Amazon lightning deal for $18. Tonight ,I sauteed up some sliced portabello with a little drizzled balsamic and truffle salt. So simple, so easy and so good! I definitely use the Colavita in that case. I find the Kirkland brand does not measure up with such a simple dish. I like the Colavita better than the Trader Joes as well as it has a stronger olive flavor - but that's all a matter of taste, not necessarily quality.

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I have good honey; inspire me with good ideas!

I have made these a few times with a fabulous mango sage honey I received as a Christmas present. With so few ingredients, the good honey puts this drink over the top. Better than most mojitos and you don't have to mess with simple syrup!

http://www.latimes.com/features/food/la-fo-cocktailrec21b-2008may21,0,2867655.story

Recipe: Caipitetra cocktail
Kirk McKoy / Los Angeles Times
POPPING UP: As Brazilian restaurants in the U.S. have become popular in recent years, the caipirinha, a refreshingly simple combination of muddled limes, sugar and cachaça -- a Brazilian rum -- has been appearing on cocktail menus.
May 21, 2008

Caipitetra
Total time: 8 minutes

Servings: 1

Note: Adapted from Ciudad. Use organic oranges and wash the rind well before slicing.

1/2 small orange plus 1 wedge for garnish

1 ounce fresh orange juice

6 fresh mint leaves, each leaf torn in thirds, plus 1 sprig for garnish

1 teaspoon honey

1/2 lime

2 ounces cachaça (I use a good medium Trader Joes rum)

1. Cut the orange half into four wedges and remove the seeds. Place the orange wedges, juice, torn mint leaves and honey into a wide-bottomed rocks glass.

2. Using a muddler or the back of a spoon, muddle firmly five or six times, until the mint is bruised and the orange wedges have released some of their juice. Add ice to fill the glass. Squeeze the lime over the top, add the cachaça, and stir well to combine. Garnish with the orange wedge and mint sprig.

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