BethLee's Profile
Lively restaurants, ok for toddler?
Visiting for a quick weekend with our 3 year old. He's a good restaurant-goer, especially with our friend the video ipod.
We've had great experiences at Rose Pistola, but this time considering Salt House and Laiola. Are these loud enough? Doesn't need to be crazy noisy, it's not that, we just need to avoid shushy white tablecloth scenarios if you know what I mean. Just something kinda lively.
Oh yeah, mom needs an interesting cocktail menu, I'm interested in Alembic. Can I take the youngster here to start, at 5:30 or so? Or is it too much of a bar, not enough of a restaurant?
Thanks, and please do add any other suggestions! We'll be staying at Tomo, but very able to travel.
kid friendly restaurants for foodie mom and dad?
We've had great success at Border Grill, it's nice and loud and a good tequila always helps.
Hal's in Venice is a great little neighborhood joint.
Beechwood (Venice/MDR) is tolerant of our toddler, and the atmosphere is nice in the time zone for kids. Great burger. Good fish too lately. Mgmt tolerant, wait staff charming with him, and he's great in restaurants. Requested Beechwood tonight, in fact.
Ford's Filling Station in Culver City, good food, nice and loud, surprisingly good kids' chairs, ha.
Energy bars that taste good?
Try a "Cup of Gold." It's got some soy stuff, but it's mostly oats, peanut butter, and chocolate chips - and that's exactly what it tastes like. The count is pretty good, and it tastes like real food, with none of that weird chemical taste that many of the bars have. We first got them at our gym and then ordered them from grabthegold.net. I've seen them at a Smoothie King, but I think those are franchised so maybe they're not everywhere.
ok to take a child to The Hump?
I'd like to take my child to The Hump, he's pretty well-behaved in restaurants and he likes planes. Any ideas, would dinner or lunch be more plane-centric? And will they be cool with a child in there? Thanks.
help: metallic cupcake liners, paper lining that?
I've got these metallic cupcake cups, and each one is lined with paper. Do I put the batter into the paper, and leave that one inside the metallic? Or do I put the batter into the metallic, and ditch the paper?
I know, this is a really ridiculous question.
Thanks.
Frosting separated? Help, please!
I've just made a pretty ordinary frosting, with butter and confectioner sugar, plus a bit of milk. The only difference is, the butter is browned. It seems to be sort of separating, or at least not binding properly? It seemed fine until I added the milk. I know the milk is fine, so what is the deal? It's sort of sliming off the bowl, and I tried to pipe it anyway, and it's sort of greasy-looking. Any ideas? Can I do anything to fix it?
Foodies with young kids.. favorites?
Border Grill in Santa Monica occupies our two-year-old pretty well. Nice and noisy, good food, good drinks, and giant drawings on the ceiling.
butterscotch pudding recipe?
I went to Mozza last night, and I'm dying to try to replicate that butterscotch budino. I'm thinking it's got to be -- sort of -- a classic pudding recipe, with some tweaks. Any suggestions or comments if you've eaten it? And even if you haven't, what are your favorite real butterscotch pudding recipes? Thanks!
How do we make that Mozza budino?
Went to Mozza last night, and it lived up to the hype - food was great, atmosphere was casual and friendly. We were about 15 minutes early for a 9:00 res, host offered us two at the pizza bar right away, or wait for a table - of course we took the bar and it was a great spot. Nancy was there working it the whole time. We had the egg, guanciale, radicchio, and bagna cauda first, which was delicious, and then the white anchovy, tomato, and hot chilies. Outstanding!
And finally the butterscotch budino. I'm ready to spend a couple of weeks trying to replicate that, but I don't even know where to start. Surely some of you have guesses? I've never even made pudding, so -- I know, I'm behind. Are there differences in "pudding" and "budino" really, like one is stovetop and the other is a hot water bath, or something like that?
Please chime in if you've got an idea of how to get that rich, butterscotchy butterscotch taste! Oooh it was good.
Thanks!
bourbon/whiskey in Japan?
When I was in Tokyo a few years ago, I went to a bar that seemed to specialize in whiskeys. I know whiskey is quite popular in Japan. Is bourbon whisky or scotch whiskey more popular, does anyone have knowledge or an opinion? Any suggestions on where I might read up on the popularity of delicious brown liquors in Japan, how and why and what? I would love to read trades, or blogs, or articles, or whatever. Thanks!
