toitoi's Profile
Who makes your favorite patty melt?
Thanks Kevin - I'm on my way to Boneyard Bistro some Saturday lunch.
Who makes your favorite patty melt?
Southwest Patty Melt” * Grilled Rye Bread * Gruyere & Cheddar Cheeses * Sautéed Onions, Anaheim Chilies, & Bacon * Trio of Dipping Sauces (Avocado-Cilantro Ranch *1000 Island * Chipotle Aioli)
Sounds awesome, next stop Sherman Oaks!
Who makes your favorite patty melt?
@Kevin - 2 days have passed since you said you were hitting Pann's.
What happened? Everyone, well as least me, is awaiting your taste buds report.
Who makes your favorite patty melt?
Make certain you ask for the onions to be carmelized.
Regarding the ceddar, unless it's extra sharp and a quality brand I don't think you notice the difference. Mine, with American Cheese, was more like someone had brushed a bit of Cheese Whiz on the burger, not put a slice on top.
The rye bread was outstanding.
Who makes your favorite patty melt?
I rarely eat any type of beef out, especially avoiding hamburgers. However, when I read about something that is so tempting and mouth-watering, I will drive to where it's being served. That was the case with Pann's patty melt.
It disappointed me based on all the raves on this thread, and I'm afraid that I can't point you to another place, as unfortunately I simply can't recall when I ate my last one.
Thanks for you list. But if I go to Nate 'n Al's or Junior's or Langers, it's not for a patty melt, but for - my arteries are getting angry - a ruben - and there, we have a whole other debate.
While typing this, I seem to recall a decent patty melt at The French Market (Quarter?) on Santa Monica in WeHo - but that was years ago.
Who makes your favorite patty melt?
Talk to someone?
I'm confused. i go to a recommended place and order the recommended dish. What I'm served doesn't compare to what I've read about it, so I'm distressed.
I've gotten beefy flavor in a reply - mine had none.
Another reply had browned onions - mine were white and crunchy, not thoroughly cooked.
Something I didn't write in my original post was that the menu stated it was 2/3rds of a pound. I buy freshly chopped beef - 1/2 a pound, which because butchers don't usually under weigh, it's always over the 1/2 pound. At home, I flatten it and cook it and believe me it's a lot larger than what I had today. So I'm now adding that to the already burnt kettle.
If it was rotten, I would have talked to someone, but it was eatable, but thoroughly undistinguished.
Who makes your favorite patty melt?
I'm pleased that you had a satisfying melt., but pictures don't tell the whole story - it's the tastebuds in one's mouth.
Who makes your favorite patty melt?
Might have been an off day, as you say, but it's too far to drive to ever tempt me a second time.
Who makes your favorite patty melt?
Mime had no beefy taste, so the quality of the meat is questionable. The onions weren't browned, but I'll agree on the grilled rye bread.
Where else have you eaten patty melts, besides your dozen at Pann's?
Who makes your favorite patty melt?
What it looks like doesn't necessarily make it good - does it?
Who makes your favorite patty melt?
The mouth watered when I read about Pann's patty melt, couldn't wait for one.
Today, i was about 4 miles away and decided the time was now. Ordered it medium rare, which is how it came. Their was absolutely no taste to the meat. The cheese seems to have been brushed on, not a melted slice or two. The onions weren't browned, they were crunchy and didn't even taste like a onion (probably frozen, and quickly thrown on the grill). I added Red Rooster Hot Sauce, but that appeared to have been tampered with as it flowed out of the bottle like water. I liked the rye bread, nice and crispy.
Also ordered a chocolate malt. I remember malted's from the 50s. and I swear today's didn't have any in it
I'll never make that illegal u-turn again.
The Sandwich at Roma Deli
Eater LA writes about Roma's and Rosario and Lambrusco
http://la.eater.com/archives/2012/05/18/exploring_lambrusco_at_roma_deli_in_pasadena.php
Lamb Dishes at Beijing Restaurant
It's open, I saw it in passing on my way to Wing Hop Fung for my 30-day supply of Royal Jelly.
Perhaps,I'll give it a try next week, but I'll check out comments here, and elsewhere.
Lamb Dishes at Beijing Restaurant
Having saved your report from The Digest of 25 January, I finally made it to Beijing Restauant.
Naturally, I had the "Fried With Meat" The picture of it is on their menu. I also ordered MaPo Tofu.
The tofu was decidedly blank, only a tiny bit of spice. The lamb on the sesame bun was dried out, its taste bearing no resemblence to lamb, it could have been dog meat. I know it wasn't horse meat, since I've eaten that many times, raw. The bun was flaky, but I ate only half of one and left the other, only eating the lamb, which needed a boost of something.
Other things on the picture menu looked interesting, but with soooooo many SGV restos, I may never make it back.
Is Restaurant August the real deal or hype?
For those who posted on this thread about their displeasure with the amuse bouche served at August. (mine was with a scallop; it is now topped with Louisiana bowfin roe) Zagat has proclaimed August to have one of eleven's most awesome amuse bouches in the United States.
http://blog.zagat.com/2012/04/11-awesome-amuse-bouches-from-across-us.html?zagatbuzzid=april12week3&utm_source=blog&utm_medium=email&utm_campaign=blog20120418
The Sandwich at Roma Deli
A large selection of basturma is available at Super King's on San Fernando Road just past the 2 going toward downtown.
The parking lot, as well as the market is huge, however, it's best to go early morning or mid-afternoon, never at lunch hour or near dinner time 'cause it's a mess.
The Sandwich at Roma Deli
I'll probably be shot down, but I took one out to my car and chowed down on it. I found it lacking something. Maybe, it should have rested so that all the different flavors melded together; it was too dry for my taste at that time.
The Sandwich at Roma Deli
With pleasure, here you are:
http://blogs.laweekly.com/informer/2012/03/how_to_get_past_the_los_angeles_times_paywall.php
The Sandwich at Roma Deli
In this week's on-line LAWeekly (don't know if it's in the print edition) it tells you how to circumvent paying for the paper once you reach their magic number of 15.
In short, merely get rid of your "cookies" (not the Tate's kind - lol) and you're good to go. I tried it and it worked.
The Sandwich at Roma Deli
As you face him, it sits on the counter just to his left, your right. It's covered in plastic wrap. He told me it was a 10-year old and it had that quality of an aged parmigiano - con gocciola.
The Sandwich at Roma Deli
My apologies, Mr Taster, I meant cheese, not ham, and should have written Parmigiano Reggiano.
The Sandwich at Roma Deli
Maybe the mortadella won't melt on your tongue, but that sliver of the 10-year old Parma he hands you, which sits right next to him, sure will.
The Sandwich at Roma Deli
Uncertain if you're aware, but Gold, a few years ago, won the Pulitzer Prize for his writing. It was the first time that a food writer received the honor.
The Sandwich at Roma Deli
Regarding Roma's sausage: Rosario now makes a hot and a sweet sausage. They're the best sausages I've found in LA County.
His 10-year old Parma is to die for - don't refrigerate it, put it in wax paper, and then, a zip-lock bag. It sweats, but, as Rosario told me, merely whip the sweat off with a paper towel.
The Sicilian Pepato (Percorino) is superb; no refrigeration again.
As a rule of thumb, never refrigerate Parmigiano or Percorino Romano. Keep them at room temperature even if you buy it from a market's refrigerator case.
The Sandwich at Roma Deli
Unfortunately, the LATimes wants me to subscribe in order to read J. Gold.
L. A to Mammoth and Mammoth
Had a terrific dinner at The Restaurant at Convict Lake, elk tenderloin. Here's their website http://www.convictlake.com/restaurant/dining.html
It's more than short drive from the mountain, but they offer shuttle service, so you can drink your wine and let someone else do the driving.
