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bgazindad's Profile

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Sushi Iki in Tarzana

I have not been there in some years. They specialize in live seafood. It can be very expensive.I talked to owner, He is the head sushi chef. It is possible to drop a couple of hundred per person. If you demand the most freshest food, this is the place if you got the bucks.

Mar 09, 2012
bgazindad in Los Angeles Area

Knife Sharpening - SGV/LB/LA/OC

take them to anzen hardware in little tokyo. especially if you have Japanese knives.

Feb 22, 2011
bgazindad in Los Angeles Area

A few questions about Asian noodles

If you can find a copy, look for Asian Pasta by Linda Burum. It covers pastas from Japan, vietnam, laos, cambodia, thailand, burma, phillipines malasia, singapore, indonesia, china and korea. It describes varieties, ingredients, and has recipes.

Feb 19, 2011
bgazindad in Home Cooking

Knife sharpening systems

the site below has a nice summary of the Japanese and American stones. It also suggests what grid stones to purchase. I have Japanese and German knives. I use a 1000 grid stone for general work and a 3000 grid stone for polishing. If the knife is nick or needs alot of work, I use a chef choice asian sharpener.

Feb 13, 2011
bgazindad in Cookware

Knife Sharpening at home [moved from Boston board]

i rest my case.

Feb 04, 2011
bgazindad in Cookware

Knife Sharpening at home [moved from Boston board]

Japanese knives like the global are sharpen at about a 15-17 degree angle. Westen knives are sharpen at about 20 degrees. The hardest part of sharpening with a stone is maintaining those angles especially when you are using Japanese knives.

Feb 04, 2011
bgazindad in Cookware

Honing/sharpening a knife

Since you are in downtown LA, There is Anzen hardware in Little Tokyo near 1st and San Pedro on First. They hand sharpen for about $10 -$15 a knife. They sharpen for some of the local Japanese restaurants in Little Tokyo. I use them for my better Japanese knives. They also sell good quality Japanese knives and stones. If they do not have what you want, they will order it for you. they sell typical Japanese kitchen equipment that you cannot get anywhere else like Japanese made cypress hangiri.

Feb 03, 2011
bgazindad in Cookware

Fish scaler

there is a handle and the blades that circle around from one end of the handle to the other. there were two blades with serrations on one side. you pull the scaler across the skin. These are big about 7X5 in diameter. I have not used a spoon but have used the back end of a knife. A scaler is faster and scales more thoroughly. The scaler I got from the tackle shop was about $2,00 in case you are concern about costs.

Feb 01, 2011
bgazindad in Cookware

Fish scaler

I worked in a fish market. We used the round style. It was fast especially when we scaled big fish like 30 lb white sea bass which had very large scales. On smaller fish like trout, you could use anything. I use a scaler I got from a fishing tackle store. Its OK for small to medium size fish.

Jan 31, 2011
bgazindad in Cookware

Shopping for first Pressure Cooker

According to "Pressure cookers for Dummies" 6 quart is the most commonly produced size and can accommodate recipes of 4-8 servings.

Jan 30, 2011
bgazindad in Cookware

Honing/sharpening a knife

You are getting good advice. i.e. get hone to help maintain sharpness, sharpen by pro or do it yourself. Any path you choose is determine by what you want to put into it including finances. The only thing I want to add is that If you have Japanese knives or are considering to buy Japanese knives, Japanese knives are sharpened at about a 15 degree angle and it is very important to sharpen at those angles. Some Japanese knives are only sharpen one side (single bevel) Western knives are sharpen at 20 degree angles. Keep this in mind if you are looking for a professional sharpener or evaluating the various sharpening tools mentioned. Many have a model for Japanese knives.

Jan 30, 2011
bgazindad in Cookware

Help me choose a Dutch Oven

I just bought a 7 qt lodge signature series cast iron dutch oven. It arrived thursday. I looked at the enamel ones and read the customer reviews. They all complained about chipping, including lodge so I got just a plain dutch oven without enameling. I could not bring myself to spend $280 on La Creuset.

Jan 29, 2011
bgazindad in Cookware


Since you live in LA, there are two kinds of mackerel. american (saba) and spanish (aJI). American is larger and is what you will see in local sushi bars. Their skins have wavey patterns but the spanish do not.

To purchase these fish, go to any Japanese /Asian market. The cost is not over $$4.00 per pound.

Go to Japanese markets like Nijiya or Marukai, There will always be a plentiful supply.

Jan 28, 2011
bgazindad in Home Cooking

Best Chinese Restaurant in Southern California?

what do you mean? What are you saying? Are you trying help or what?

Jan 20, 2011
bgazindad in Los Angeles Area

Recipes using Asian noodles?

Look for this book

Asian pasta-A cooks guide to the noodles, wrappers, and pasta creations of the East by Linda Burum. it has recipes and basic information about asian noodles.

Jan 08, 2011
bgazindad in Home Cooking

In need of rice cooker introduction

There are 3 kinds of rice cookers.
all have warmers and all can cook brown rice but some of the thermostat models are not designed for brown rice but with some experimenting it can work. This is why you are getting mix signals about cooking brown rice in those cookers.

1. thermostat with non sealing lid-most affordable.
example Panasonic SR-G06FG- you must remove the rice or unplug cooker after use. About $30 and up

2. thermostat with sealing lid
example tiger model JNP 0550-you can keep rice warm in cooker for about 24 hours on the better models. $40 and up.

3. programmable fuzzy logic
example sanyo micron ECJ-F50S-most versatile expensive. able to cook a variety of rices-white, brown rice, sushi rice, etc. and keeps rice warm for about a day. $120 and up

below is a summary of rice cookers reviews.

I have owned rice cookers of various sorts for over 40 years. I always buy rice cookers made in Japan. They make the best and most durable. I have never had a rice cooker breakdown. I have one rice cooker that I bought over 35 years and it still works. I eat rice almost every day. I recommend a 5 cup cooker for your family.

Jan 08, 2011
bgazindad in Cookware

In need of shabu shabu meat

does it have to be in Korea town? There is a korean market in little tokyo 3rd and alameda. They have good quality meat. Plenty of parking with validation.

Dec 28, 2010
bgazindad in Los Angeles Area

Ramen Ramen Ramen!

You can use dried chuka soba for noodles- below are receipes for soup stock and pork butt.

shoyu base
1 piece kombu
1 1/2 cups shorojoyu white soy sauce
2 cups water
1 tbs and 1/2 tsp sea salt
1 cup soy sauce
1 1/2 cups katsuobushi dried bonita flakes.
combine all ingrediants-boil for 10 mnutes-strain- mix 2 cups chicken stock with 1/2 cup of shoyu stock

2 lb pork butt
garlic glove
1/4 slice of ginger
2 tsp sugar
1 tsp salt
2 tsp sherry
3 tbs soy sauce
2 tbs honey
1.2 tsp five spice powder
cut pork butt into 3/4 inch strips marinate for at least 1 hour or more, bake at 325 for 1 1/2 hours.

Dec 28, 2010
bgazindad in Home Cooking

Knife storage quandary

For $100, you can have knife block made for you. I did. Mine is mahogany and maple and is designed to hold extra wide knives like Chinese cleavers and Japanese Debas. I went to the local hardware store/lumber yard with home drawn dimensions and they cut, glued and finished the block for $100. You can also get dimensions from the internet.

Dec 26, 2010
bgazindad in Cookware

Need help identifying Japanese knife

It is a deba. Debas are a cross between a cleaver and a knife. It is fairly heavy. It is usually used for cleaning fish.It is intended to cut across fish bones. It should be a single bevel blade. We could tell you more if you get a clear look at the Japanese characters on the blade. It will rust if you do not keep it dry and clean. It should be sharpen at a 15 degree angle to get optimal performance.

Nov 22, 2010
bgazindad in Cookware

Can ceramic knives be sharpened?

I have a ceramic knife and I sharpen it with little kit I bought in West Los Angeles. It cost about $15. I really do not know the name of the product since the packaging is in Japanese except the word forever and diamond. Its easy to use and does the job. I had an electric sharpener that I got in Japan but it wore out.

Nov 20, 2010
bgazindad in Cookware

rice cooker size

5 cup cooker is considered standard for a family by the manufacturers. Assuming that you really like rice, you should make it fresh every day or so. If you want to "stockpile" rice for several days, then consider bigger cookers.

Nov 15, 2010
bgazindad in Cookware

Fridge/freezer thermometer

You should buy two thermometers. One for the freezer and the other for the frig. When I bought mine, I tested them. I put both in the frig over night and check to see if they both read the same. I did it again in the freezer. The freezer should be at zero or under and the frig just under 40 degrees. If you want to know the temperature of your frig or freezer, you have to keep the door close for several hours. I just leave the thermometer in there overnight and check it first thing in the AM.

Nov 08, 2010
bgazindad in Cookware

Meat thermometers

I have used dial and mercury type. I also have an instant read and a remote sensor. The dial and the mercury type cannot be read unless you open the oven door. I like the remote sensor the best. it can be read easily since it site on the my counter and I do not have to open the oven. They are reasonably priced in my opinion. $20-30. My research indicated the wireless models were not as reliable so I went with the wired

Nov 08, 2010
bgazindad in Cookware

More Pressure Cooker Questions

I have a WMF perfect pressure cooker for about 4 years. It has a pressure gauge with colored rings and the colored rings indicate the pressure levels. So far I have only used the top ring.
I have "Pressure cooking for dummies" and its indicates that a 6 quart size is the most common size made and the one the author used the most since it accommodated recipes of 4-8 servings. I like my 6 qt cause its big enough to hold an entire cut chicken.

Oct 17, 2010
bgazindad in Cookware

Recs for Fish tweezer or plier?

I have giant tweezers that are specifically made for fish bones. they 4 inches in length and stainless steel. Mine are made in Japan. The cost was about $2 or 3 dollars. You can find them is Japanese markets. a photo is included.

Oct 14, 2010
bgazindad in Cookware

Looking to buy razor clams, when and where can I ge tthem?

when I click on the website, it goes to a Westminster location but I can see by other sites that there is a Rosemead location.

Aug 13, 2010
bgazindad in Los Angeles Area

Looking to buy razor clams, when and where can I ge tthem?

I have not tasted eastern razors. If you cannot find razors locally, here is a site in Washington state where you can have them shipped.

Aug 12, 2010
bgazindad in Los Angeles Area

Looking to buy razor clams, when and where can I ge tthem?

I love razors too. Are you looking for the Pacific or Atlantic species? See below. Most likely if you do come across them, they will be the pacific species. I have order them from Seattle, WA. I just wanted to give you a heads up that razor clams are different species depending on what coast you are from. I would give Fish King a call in Glendale to see if they carry them. They will be frozen.

Ensis directus, Atlantic jackknife clam or razor clam
Siliqua patula, Pacific razor clam

Aug 11, 2010
bgazindad in Los Angeles Area

Commerce/Montebello ISO lunch spots

I work in commerce. Not every thing listed is in that area but close.

fish tacos-Baja Tacos on Whittier. $.99 on Wednesdays.
tacos el pastor-King taco on Olympic. Also on Atlantic
La trancas-Mexican seafood on Atlantic in Maywood.
La Barcas-mexican seafood on Washington Pico Rivera
sit down mexican-Tamayo on Olympic
Hamburgers-John's on Olympic or Whittier
Pastrami-the Hat near Atlantic and 60 fwy.
Chinese food-go to Monterey Park
Forgot the name--Semi-Japanese food-mostly hand rolls and some sashimi. Hot dishes are a mix of Korean and Japanese. Corner of Montebello and Whittier.

Jul 15, 2010
bgazindad in Los Angeles Area