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Boiled P-Nuts and BBQ at the Eagle Rock Farmer's Market (Longish)

So tonight (Friday) I was at the Eagle Rock farmer's market. Now amidst the Farmer's stands, the guy who sells non-chicken eggs (don't ask me what kind, I only know there are big and some are purple), the kids stuff and the local merchants who sell other things. There are also the people cooking food for the shoppers. Here you will find two stands that I must point out. They are two stands that displaced Southerners must know about.

First, the Kettle Corn stand sells boiled peanuts. Boiled peanuts are hard to find in this town. He doesn't have them every week, but when he does have them, they're pretty good. It's $2 for a pint and $3 for a quart.

Then there is Big Tex Morgan's BBQ. He is a local caterer. He does not own a restaurant, but he's got really good BBQ. He is the reason I didn't give up on tr-tip as a BBQ-worthy meat. I especially like something they serve called "Geronimo's Nachos." (Geronimo is one of the cooks). Corn chips, chopped tri-tip, chili, nacho cheese, pico de gallo, sour cream and jalepeno's

The Farmer's Market is on Friday evenings and is located near the intersection of Eagle Rock Blvd and Colorado.

Jul 27, 2007
czaplin in Los Angeles Area

Whom has a better Prime Rib than Lawrys

I'm not exactly sure if it's better, I've never been to Lawry's (Although I have used your their Seasoned Salt)... but Tam O'Shanters in Atwater Village makes a tasty bit of prime rib. I

Jul 18, 2007
czaplin in Los Angeles Area

Fave recipes with vidalia onions

Vidalia-Watermelon Salad - Never fails to please at a pot luck...

1 Vidalia Onion, quartered and sliced
1/4 Watermelon, seedless or otherwise smallish bowling-ball sized or nearest approximation
1/2 C Rasberry Vinegar
Sugar (to taste)

Throw it all in a bowl - toss - chill - sweeten if needed

Very good and not your average combination

Jun 11, 2007
czaplin in Home Cooking

Looking for good Russian/Eastern European food while on vacation

Not too far from Hollywood, in a strange conflagration of Glassell Park/Eagle Rock/Highland Park/Glendale, you'll find Polka, a small, family-run Polish restaurant. It is not as highfalutin as Warszawa, but the service has always been friendly and I've never had a bad meal there.

Polka Polish Restaurant
4112 Verdugo Rd
Los Angeles, CA 90065
(323) 255-7887

May 15, 2007
czaplin in Los Angeles Area

Do Wintergreen Life Saver Still Spark?

I was telling my daughter about how Wintergreen Life Savers and how they spark if you bite into them. I bought a roll (which was harder to do than it used to be), but I have yet to see a spark in the dark.

Has the recipe changed? Is there some special thing you have to do to get them to spark? I remember them just sparking.

May 05, 2007
czaplin in General Topics

Cooking and Draining Sauerkraut

Hi,

I was in Germany once and I noticed that the sauerkraut tasted significantly different than the stuff I make at home. I know... big surprise food tastes better in the country it comes from.

But I would like to recreate this on some level in my own home. What is the traditional German way to prepare sauerkraut? It's not as simple scoop it out of its container.

Also, when a direction calls to drain the Sauerkraut, how well should it drain?

Thanks

Mar 23, 2007
czaplin in Home Cooking

How important is wine?

I am not much of wine drinker myself, however I always like to try wine/food pairings because wine interacts with the food in unique ways and it changes the flavor, often enhancing it.

It is mostly my curiosity that winds up overruling my personal tastes. It's one of the reasons why I'm fascinated by Molecular Gastronomy. But that's another topic.

Feb 09, 2007
czaplin in Wine

Italian Alternatives in Eagle Rock

OK... so Casa Bianca has gotten way out of hand. So I know there are many other alternatives that serve the same kind of simple Italian dishes in the area. Any suggestions? I'm not looking for pizza.

Thanks

Feb 09, 2007
czaplin in Los Angeles Area

Best countertop surfaces

My wife and her sister are in the industry, so I have some knowledge about this.

I know that if you go with stone, go granite. Marble is too porous and soapstone can be fragile, you can scratch it with your fingernails. If you like the look of soapstone, try Atlantic Black granite with a matte finish enhanced with color enhancer.

Granite properly sealed works well, but it can stain. We had a white granite countertop that stained like the dickens. If you get it and look to seal it, I would recommend something from a company called Stone Medic. It's not available at the Home Depot, but it is what the professionals use and it is super easy to use.

Composites like silestone and corian work OK, but in many cases it not much less expesive than granite. I never fully understood the concrete counter thing, something that pourous, even sealed, will stain like mad. Plus concrete counters are crazy expensive.

IF you go butcher's block, think of the nicks and cuts as distressing that you always see people try to do on the interior makeover shows.

Consider color schemes. For example, if you want a blue, know that blue granite can be reaaallly expensive. Also understand that natural stone has range and variations that don't always look exactly the way you need it.

One thing I will say to avoid, ceramic/porcealin tile, the grout is so hard to clean. Although pocealin slabs are a possibility.

Hope this helps

Feb 09, 2007
czaplin in Cookware

Country Style Ribs and a Slow-Cooker - Recipes

I am working on making some of food with the stuff in my freezer. One of the things I have is 4.31 Lbs of boneless country pork ribs.

I was figuring on breaking out the slow-cooker. I know that these things benefits from a long, slow cook. I would prefer something that I can just throw a bunch of stuff in, turn it on and forget it. I've done some Internet searches and nothing seems terribly interesting, which is why I'm here.

Any suggestions? I would also consider a braising recipe.

Thanks

Feb 05, 2007
czaplin in Home Cooking

Indigenous treats?

OK, In 'n' Out Burgers, French Dips and Roscoes would not travel well... But pho? It's soup. Throw it in a thermos and you can carry it whereever. If you're worried about the noodles, you could take them out and put in a tupperware.

Jan 30, 2007
czaplin in Los Angeles Area

best meatball sandwhich...?

I would second Milano's. I grew up in NJ and I lived on Meatball, Chicken Parm and Ham, Cappicola and Cheese subs. These were the closest approximation I've run across.

Jan 26, 2007
czaplin in Los Angeles Area

Coffee shops / cafes w/free wireless internet?

They are not exactly free, but I know of a few places that have free WiFi with Purchase (Which is only fair I suppose)

In Los Feliz there is Psychobabble - on Vermont, near Franklin (They are open late)

In Eagle Rock:

1. Swork on the corner of Eagle Rock Blvd and Colorado
2. Goya Cafe about two blocks south of Swork on Eagle Rock Blvd

I also know of the iCafe on Baldwin in Arcadia in the same mall as the Pavilions and Burlington Coat Factory.

Jan 23, 2007
czaplin in Los Angeles Area

Burrito vs. the TSA

You brine Pita Chips and GORP? What's the benefit?

I thought it was a misspelling, but you used it twice.

Jan 22, 2007
czaplin in Not About Food

Where can I buy head-on shrimp?

I would second the Seafood City rec. The one in the Eagle Rock Plaza has all manner of shrimp/prawn.

Jan 19, 2007
czaplin in Los Angeles Area

What to do with Kielbasa

A standby Kielbasa recipe used by the Polish half of my family involves The Keilbasa, jullienned onion, chunked potatoes and saurkraut thrown together in a Corningware casserole dish in 350 degree oven for like an hour.

If you are feeling adventurous and the Kielbasa is particularly good, get a Bigos or Chocroute Garni recipe and have at it.

Jan 17, 2007
czaplin in Home Cooking

Foodies with young kids.. favorites?

I don't know how adventurous an eater your are, but I would highly recommend any of the Eithiopian restaurants on Fairfax just south of Olympic.

Here are some of the reasons why:

1. The food is brought on a communal platter, so the kids get a feeling that they are sharing with the parents.

2. The food is eaten with fingers. Do I need to say anything else.

3. It can be very reasonable. At Merkado, where I usually go, we can have enough food for my wife, daughter and me for about $20.

4. The staff love to see children.

Much of the food is not spicy. Just keep away from the red stuff. Other than that, we've brought our daughters there many times and she loves it, she has even brought leftovers to daycare to share with her class and friends.

If you wind up with conveyor belt sushi, might I suggest A Float Sushi in Pasadena. The conveyor belt is a series of boats that float on a little moat.

Jan 17, 2007
czaplin in Los Angeles Area

What Makes a Good Flourless Chocolate Cake?

In the Cake Bible, the Chocolate Oblivion Truffle Torte.

The secret to any of these is in the chocolate. Don't skimp and buy Hershey's Special Dark. Go high end. Because many of these recipes have very few ingredients, it is important that they be good.

Jan 17, 2007
czaplin in Home Cooking

Corn on the cob from street vendors

I always see the Corn guy at Echo Park. I've seen him there within a week ago.

Jan 16, 2007
czaplin in Los Angeles Area

Tips and insight on making and decorating the "Dress Cake"

My daughter is turning 4 and we are making that ultimate girlie cake, the cake that looks like a big hoop skirt with half a princess doll on the top.

We're making a 4-Layer cake with a dome as the top layer to simulate the skirt and creat the basic structure.

The question I have has to do with the decoration. Basically it comes down to fondant vs. speadable (i.e. buttercream) icing. I figure that the fodant will create a more clothlike effect, but I haven't worked with fondant before. I've heard that it's a pain to work with. We can buy pre-made fondant, but it comes in white, how would we color it?

I guess we'd also like to have some fondant basics if possible.

Thanks

Jan 15, 2007
czaplin in Home Cooking

Good Burritos in the Pasadena area?

El Super Burrito on Colorado near Rosemead next to the Cost Plus. Always delivers.

Jan 12, 2007
czaplin in Los Angeles Area

South Pasadena?

Ditto on Gus being nasty. I still am bewildered by them still being in business. I know there is a Cigar place next door, perhaps they play into the Man's man crowd.

Just about a block up from the Firefly Bistro on El Centro is a French Bistro called "Bistro de la Gare." I would recommend it.

There is also place recently opened called Mike and Anne's, I've heard good things about it but I cannot testify myself.

One caveat about Shiro, which I'm told is excellent. Every time I've tried to go there, they are closed. They do not post hours and I've had a difficult time getting them on the phone.

Jan 11, 2007
czaplin in Los Angeles Area

A question about the Bread Pudding at HArry's in Alpharetta, MArietta and Norcross Georgia

[This post has been moved from the South board. --The Chowhound Team]

Hi,

I am making a bread pudding for New Year's day and I wanted to take a stab at recreating the bread pudding available at HArry's Farmer's Market. I am not sure it's even made any more. I live in Los Angeles now and I haven't been to Harry's in a while.

The only question I have is what kind of sauce is found on the bread pudding.

Thanks for taking the time.

Dec 30, 2006
czaplin in Home Cooking

SGV - Pho ga?

I am a fan of Vietnam Kitchen in Arcadia on Baldwin near the strip mall with the Burlington Coat Factory, Pavillions and Au 79 Tea House. It is in the same strip mall as Moffets Pot Pie restaurant.

They do a good job at making Pho that pleases both Eastern and Western palettes.

The Pho Ga there uses a chicken broth with chicken breast meat and steamed chicken balls.

On a side note, the rice dishes with the BBQ Pork and Beef are very good as well.

Dec 29, 2006
czaplin in Los Angeles Area

Why Super Long Pasta?

Off the top of my head... I think long spaghetti is harder to deal with in terms of finding pots in which to cook them in. You would have to fire up the big 12-quart pot every time you wanted to make a quick pasta dish.

Then there is the winding it around the fork, you could get carple tunnel from the winding... and then trying to fit the bundle it into your mouth. Don't wear white...

Dec 18, 2006
czaplin in General Topics

Why Super Long Pasta?

I am in my Local Trader Joes and I spy their latest addition to their pasta section, dried spaghetti about 2 ft long. The first thing that enters into my mind is, why?

Is this a marketing gimmick or is there some reason for having your pasta be as long as your arm?

Could anyone give some insight here?

Dec 18, 2006
czaplin in General Topics

Dressing vs. Stuffing?

I think the Stuffing/Dressing dilemma is similar to the Sprinkles/Jimmies dilemma.

Nov 18, 2006
czaplin in General Topics

Highland Park

I could recommend Chico's, Just off Figueroa about Ave 40 or so. I don't know exactly where, but it is a bright yellow building with graffiti on the side.

Good burritos, mariscos, including whole fried fish and tacos.

Oct 20, 2006
czaplin in Los Angeles Area

Street fruit salad... costs and etiquette

Lately, I've been sampling the street vendor fruit salads. There are carts all over Northeast Los Angeles with mango, pineapple, jicama, various types of melon and other fruit. A little lemon/keylime, a little salt, it's been very yummy.

However it seems a little expensive. On average I've paid about $4 a bag. So I was wondering if there was any way to get the price down. I would imagine if I limit the types/amount of fruit, the price would go down, but I'm not sure.

Does anyone have more experience with this and give me a primer on this? Also, does anyone out there who frequent the carts use the chili pepper?

Thanks.

Sep 15, 2006
czaplin in Los Angeles Area

Good breakfast burritos in the Pasadena area?

El Super Burrito on Colorado, about two blocks west of Rosemead in East Pasadena. Eggs with chorizo, machaca and all the other tradional breakfast burrito fillings.

Yummy

Aug 25, 2006
czaplin in Los Angeles Area