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bobbyperu's Profile

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Valentines Day steak in Woodland Hills

I've got three options I'm looking at - Ruth's Chris, Flemming's and Arnie Morton's. Since all seem to be about the same price-point, any suggestions re: best steak/more potentially romantic/etc. will be appreciated - haven't been to any of them before!

Typically, I'm a Mastro's kind of guy, but I want to branch out this time...

Feb 02, 2015
bobbyperu in Los Angeles Area

Smoke City's Michael Gans: 4 Great Bites Near LA

The Blue Dog Beer Tavern has one of the best burgers in So Cal that no one has caught onto yet. And yes, a rare Blue Dog Burger is the way to go...

Sep 10, 2014
bobbyperu in Features

Chow-worthy food in Woodland Hills?

Just moved to Woodland hills from being a longtime Hollywood/Beachwood/Los Feliz resident and have no idea what's around. Any suggestions of interesting places for cheap eats, date night spots, kid-friendly restaurants, etc. would be greatly appreciated! Really, just about anything you like in Woodland Hills or nearby would help - I'm clueless in the valley. Oxnard and Fallbrook is the area I'm in.....

Nov 13, 2013
bobbyperu in Los Angeles Area

3 Tried-and-True Tiki Bars in LA

The drink described at Damon's is just a Pina Colada. A Chi Chi is a Pina Colada with vodka instead of rum.

Jun 05, 2013
bobbyperu in Features

Do You Always Have to Brown Meat Before Braising?

Your spouse wants you to stir fry the chicken before you stir fry the chicken?

Apr 05, 2013
bobbyperu in Features

Japanese Cooking for Beginners: A Chowhound Resource Guide

Based on the photo, I thought this was going to be a Korean cooking class.

Apr 05, 2013
bobbyperu in Features

Get the Poutine at These 6 LA Restaurants

Dusty's in Silverlake has great poutine too - According to Jonathan Gold, they practically specialize in it. (Great mimosas too!)

Mar 06, 2013
bobbyperu in Features

Where to Find Unusual Asian Dumplings in LA

None of those are in LA?

Feb 20, 2013
bobbyperu in Features

Hot Crab Dip

Great recipe - lots of misinformation here though. Yes, Old Bay Seasoning has salt in it, but it is NOT mostly salt. Also, Horseradish Cream and Horseradish Cream Style are the same, but Prepared Horseradish is NOT. the Cream is mixed with Mayo and is a sauce. Prepared Horseradish is just grated and mixed with vinegar to preserve it - you have to "cream" it yourself.

Jan 30, 2013
bobbyperu in Recipes

Virgin Gin and Tonic

You can get dried juniper berries at any market. I have a jar of Spice Islands juniper berries bumping around in my spice rack.

Jan 17, 2013
bobbyperu in Recipes

Top 10 Chowhound Finds in Los Angeles in 2012

None of the Top Ten Finds in Los Angeles are in Los Angeles. Sigh.

Jan 02, 2013
bobbyperu in Features

Boozy Persimmon Pudding

To continue the boozy theme, my family always served persimmon pudding with a bourbon hard sauce!

Oct 25, 2011
bobbyperu in Recipes

Eating the Placenta: It Tastes Like Squab!

My goodness, the comments are negative and judgy on this topic. It's not cannibalism. Yes, I think it's gross. Yes, my son is going to be born in 3 weeks and I have NO plans to do this. But, as the article says, almost every mammalian species does eat the placenta and humans outside of the narrow views of the european christian worldview have done this and many cultures still do it. It is nutrient-rich, and has proven benefits. I'm squeamish about this, and think it's gross, but I'm not going to hate on others for it - isn't this site about such things?

Sep 09, 2011
bobbyperu in Features

The Great Liege Waffle Duel

Lucky Devils in Hollywood also sells a terrific liege waffle!

May 04, 2011
bobbyperu in Features

Rattlesnake meat for sale in Hollywood?

Well I'm in Hollywood, and I'm willing to drive, but hopefully not too far. Anyone know of any stores that carry this exotic meat? I've found it for sale online, usually sent frozen from Texas, but was hoping to find a local source.


Jun 23, 2009
bobbyperu in Los Angeles Area

Wii Night!

The Wii is the only console that has you jumping around and waving things in the air (sure, there's Dance, Dance Revolution on other consoles, but the Wii inspires activity across the board). That's their point: High energy, fun food for a party activity that's actually active.

Plus, unsanitary? That's their other point - it's food you can hold in one hand while the other hand (the clean one) holds the controller.

Lighten up, people, and think before you post.

Jul 23, 2008
bobbyperu in Features


The recipe is has its liquids listed in parts for adjusting quantity, but gives a specific number of blackberries. Anyone have a base amount so the ratio of drink to blackberry is right? Do we call a "part" 1 ounce, or 1/2 ounce?

May 09, 2008
bobbyperu in Recipes

Celebrity--not "celebrity chef"--cookbooks

I found Vincent's on ebay for $45 dollars because my mother wouldn't let me take hers. I watched many copies soar over $100. It has the best recipe of Paella I've ever made, and also a section on the restaurant "Chavez Ravine" - in other words, Dodger Stadium in LA (hot dogs of course)!

May 18, 2007
bobbyperu in Home Cooking

Whatever happened to Green Goddess Dressing? [moved from General Topics]

Parsley and Tarragon supply the green - all others are imitators....

May 18, 2007
bobbyperu in Home Cooking

Burnt Habanero and Crema Salsa

There's a restaurant in Los Angeles, Malo, that serves this stuff, and it's truly amazing. Spicy, creamy, a little fruity and sweet...

I've looked everywhere I can think of and can't find a recipe for anything even remotely similar - anyone have any ideas of how to recreate this fantastic salsa?

Just noticed this was addressed once before:

But the poster never got back to us with his results!

Apr 05, 2007
bobbyperu in Home Cooking

lettuce wraps and vegetarian lettuce wraps?


Jan 31, 2007
bobbyperu in Home Cooking

lettuce wraps and vegetarian lettuce wraps?

The PF Chang's vegetarian wraps are really good. I know they use firm tofu, seasoned with 5 spice powder, then baked to get rid of the moisture and dry it out. that's how it gets such a great texture.there's red onion, green onion, cilantro, mint, lime, diced water chestnuts, and some kind of vegetarian oyster sauce. probably a little sesame oil too. as to proportions, I don't know - I've been planning on trying to recreate this one. Oh, and it's served over fried vermicilli noodles.

Jan 31, 2007
bobbyperu in Home Cooking

Baby Boomers RETRO Dinner Party

Make an astro weenie ball!!

Jan 31, 2007
bobbyperu in Home Cooking

Recipes for homemade bitters and Grenadine?

I make my own grenadine, as the commercial stuff is usually more artificial than pomegranate.

You need two parts pomegranate juice to one part superfine sugar (I usually use 16 oz juice to 8 oz sugar).

Bring the juice to a simmer over medium and reduce by 1/2.

reduce heat, add sugar and stir it until it's dissolved.

bring to room temperature, then chill. It should last fine for a while if you keep it in the fridge.

Makes a tasty planter's punch!

As for bitters, I usually leave that to the professionals - they're often secret recipes, require aging, etc. Still, here's a link to Orange Bitters, which I was going to make 'cause I thought the product was discontinued. Then I discovered the Fee Brothers sell it, along with Falernum and a number of other cocktail oddities from the golden age of cocktails:

Dec 12, 2006
bobbyperu in Home Cooking

Flaming dessert suggestion?

There's a great crepe restaurant in SF who's dessert I've copied many times - take a large crepe, spread with chantilly creme and sprinkle with a little shredded coconut, fold in half (or quarters if you've got a nice big one, top with a scoop of vanilla bean ice cream and a little more of the coconut, then flambe with rum. Delicious!

Dec 07, 2006
bobbyperu in Home Cooking

Freezing Chicken Pot Pie?

good point - I usually don't, but the one time I did - disaster.

Dec 07, 2006
bobbyperu in Home Cooking

Freezing Chicken Pot Pie?

To freeze it, assemble the whole thing, (I never use a bottom crust anyway, just a top) wrap it in foil, then again in plastic wrap. Foil prevents freezer burn, plastic keeps the odors out.

You can bake it frozen - just go for a lower temperature for most of the time, and crank it up a little to brown the crust (if it needs it) at the end.

I do this all the time - I've got 2 turkey pot pies in the freezer right now (thanks, thanksgiving!)

Dec 07, 2006
bobbyperu in Home Cooking

Cilantro Lime Vinaigrette?

Thanks, HillJ - similar to mine, 'cept they up the acid to oil ratio, and the pinch of cumin sounds like a nice twist.

Dec 06, 2006
bobbyperu in Home Cooking

Any ideas what to do with tri-tip?

Cook it Santa Maria BBQ style - always a crowd pleaser!

1 tablespoon salt
1 tablespoon chopped garlic
1 teaspoon peppercorns, coarsely crushed
1/4 cup olive oil

mix all these together.
do not trim the fat off the tri-tip, but score it in a criss-cross pattern, cutting through the fat, but not the meat.

Put the seasonings and tri-tip in a big zip-loc bag and massage the marinade all over the meat. pop it in the fridge for 3-4 hours.

get half of your grill really hot (but leave another side for indirect heat after) and place the tri-tip fat side down over the hot side for 4 minutes. Flip it and go 3-4 more minutes. You're going to get some flame-up and char here - you want this. Some char and a bit of flaming tri-tip os good here. At this point, people at my cook out always freak out, but you just have to say "trust me."

now put it onto the indirect heat side, fat side up (blow out any flames you might have on the meat).

close the lid, and cook for 15-20 minutes for medium rare (I just use an instant read thermometer, and look for 130 degrees, the rare side of medium-rare) Time can vary widely, so after 10 minutes, start checking every few.

let it rest 5 minutes then slice thinly and serve with the accumulated juices poured over.

Nov 30, 2006
bobbyperu in Home Cooking

Cilantro Lime Vinaigrette?

Here's one I use:

1/2 cup of lime juice
1/4 cup of white vinegar
1 bunch of cilantro (de-stemmed)
2 tablespoons of honey
2 tablespoons of brown sugar
1/2 teaspoon salt
1-2 teaspoons of garlic, minced (depending on your taste)
1 1/2 tablespoons of dijon mustard
1 1/2 cups of vegtable oil (I use peanut, but any would do)
sometimes I throw in 1/2 a seeded jalapeno

Use a food processor to puree the lime juice, vinegar and cilantro (throw the jalapeno in here too if using). Add everything else but the oil, and mix well. Slowly drizzle the oil in, so you get a nice emulsion (I think this is where the creamy comes in, if you do it carefully).

What kid of a salad did the restaurant serve it on?
Makes around 2 cups

Nov 30, 2006
bobbyperu in Home Cooking