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Source for pickled or fermented tea leaves in L.A.? West side? (For Burmese "tea leaf salad")

Having fallen in love with the tea leaf salad at Lukshon in Culver City, I'm venturing into making my own at home. I've seen the tea leaves referred to in Burmese recipes variously referred to as pickled or fermented. I'm not sure which is really best, but if you know of either in L.A. (such as at a Burmese market), that'd be great. West side of L.A. would be even better.

May 30, 2013
Cinnamon in Los Angeles Area

Need recommendations for a good gold and /or dark rum for mixing

Smith & Cross Jamaican Rum is a beautiful thing.
http://www.alpenz.com/images/poftfoli...

Apr 10, 2012
Cinnamon in Spirits

Where delicious in/near Beverly Hills (neither foo-foo nor dive) to take visiting foodie friend for dinner?

Just wanted to say thanks all of you for your thoughtful suggestions ... shall peruse. (I know these kind of 'special place' requests get old ... and I don't ask frequently ... so anyway your care with your answers is sincerely appreciated.)

Apr 10, 2012
Cinnamon in Los Angeles Area

Where delicious in/near Beverly Hills (neither foo-foo nor dive) to take visiting foodie friend for dinner?

Thanks - wanted to love this - went recently - but it was just not the phenomenal option I expected. Lukshon is more my choice in a different area of town. Although I have to say the foie gras was totally worth getting.

Apr 10, 2012
Cinnamon in Los Angeles Area

Where delicious in/near Beverly Hills (neither foo-foo nor dive) to take visiting foodie friend for dinner?

a213b is right (though yes grandafan also) ... precious:
4.
affectedly or excessively delicate, refined, or nice: precious manners.
5.
flagrant; gross: a precious fool.

Apr 10, 2012
Cinnamon in Los Angeles Area

Where delicious in/near Beverly Hills (neither foo-foo nor dive) to take visiting foodie friend for dinner?

Perhaps by definition the both of you!

Apr 10, 2012
Cinnamon in Los Angeles Area

The wonderful "Le Saint Amour" in Culver City reportedly (hopefully just temporarily!) closed

They had the art of never letting your drinking glass get near empty, and the charge was always for just one. (I'm an addict.)

Apr 10, 2012
Cinnamon in Los Angeles Area

The wonderful "Le Saint Amour" in Culver City reportedly (hopefully just temporarily!) closed

Yes to the first two, no to the third.

Apr 10, 2012
Cinnamon in Los Angeles Area

want to try either Creme Yvette or Creme de Violette.....any opinions on which to get?

Well, if you can get the original Creme de Violette that would be a nice place to start from a historical perspective. More vanilla etc. said going on in the Yvette. Maybe this'll help. Or you could get both, or all three.
http://chowhound.chow.com/topics/695047

Apr 09, 2012
Cinnamon in Spirits

need help choosing a cachaca and a rhum agricole to try (list below)

I really like the Ypioca Prata (not the gold, not the silver ... one of the ones in straw). Wray & Nephew is a simply beautiful white overproof rum. Not really an agricole as has hint of molasses but is just gorgeous. I prefer it to agricole rhums and the Ypioca Prata to agricole rhums marketed as such.

In a caipirinha I enjoy the sort of raw green undertones of the Ypioca ... anything else I'd want in a rum/rhum-based drink I find in the Wray & Nephew. (Unless I want to max out on molasses/wood flavor with a darker rum.)

Apr 09, 2012
Cinnamon in Spirits

want to try either Creme Yvette or Creme de Violette.....any opinions on which to get?

I've heard good about Yvette and Violette but not tried either. The Luxardo maraschino I do own and it's a more niche offering, in my opinion. If you want to try simply an interesting flavor, I can't recommend the Briottet Creme De Mure (Blackberry Liqueur from Dijon, France) highly enough. Had some in champagne recently and would trade my whole bottle of maraschino for another glass.

Apr 09, 2012
Cinnamon in Spirits

Where delicious in/near Beverly Hills (neither foo-foo nor dive) to take visiting foodie friend for dinner?

What's:

-Delicious and yummy food
-Not precious
-Upscale-ish and pretty but not OTT
-Just a wonderful atmosphere
-Can hear yourselves talk

... authentic well-made cocktails a plus.

In Beverly Hills or nearby.

Apr 09, 2012
Cinnamon in Los Angeles Area

The wonderful "Le Saint Amour" in Culver City reportedly (hopefully just temporarily!) closed

I'd like to know too ... or for that matter are there any other restaurants in L.A. that either of them ran or run? (Le Faubourg LLC) I thought there was something in West Hollywood at one point. Hope they get it all sorted out.

Apr 09, 2012
Cinnamon in Los Angeles Area

Deen - Why did she keep it a secret for three years while deep frying butter?

Technically butter would reduce the body's response to sudden influx of simple carbs, so it's not the direct culprit here. But say what you will about the Twinkies. :)

Jan 23, 2012
Cinnamon in Food Media & News

Is this why we're fat?

It's a lot more complex than many people think. There are those of us who remain thin only through restriction many people couldn't cope with, with activity.

Jan 23, 2012
Cinnamon in General Topics

The wonderful "Le Saint Amour" in Culver City reportedly (hopefully just temporarily!) closed

Fingers crossed it's just a temporary change, Dommy!

Jan 22, 2012
Cinnamon in Los Angeles Area

The wonderful "Le Saint Amour" in Culver City reportedly (hopefully just temporarily!) closed

There are articles on L.A. Eater and GrubStreet noting that it's closed and they have a pic of an ownership application change in the window for Le Faubourg LLC. (Still associated with the woman who owned it, reportedly, if not her chef husband. Don't know if that means anything though.)

This was easily my favorite go-out restaurant in L.A., with wonderful food, across-the-board terrific wait staff and easy ambiance. I was last there New Year's Eve with my husband and all looked well - we have been regulars.

Le Saint Amour has been so warm and inviting, down to the perfectly French golden tone of wood they chose for the floors/counters and the explanations of how things are made. It will be a real loss to the neighborhood ... and moi ... if they don't open again under same or similar ownership.

A big thank you for the terrific food, attentiveness, extra olives and endless string of Diet Cokes. I've got to figure out how to replicate or find those olives.

Jan 22, 2012
Cinnamon in Los Angeles Area

Any good French restaurants in LA?

Le Saint Amour is indeed a terrific little place.

Dec 30, 2011
Cinnamon in Los Angeles Area

Cake recipes, or adjusting them, for tiny 'tea cake' mold I finally bought from Nordicware?

What works out best that's cakeish, not candyish, for these teeny-tiny molds I finally couldn't resist buying?

http://www.surlatable.com/product/PRO...

Dec 30, 2011
Cinnamon in Cookware

Cocktail Cupcakes- infusing cake with alcohol

Wondering if anyone has tried anything new like this, since the last post? In particular am looking for ways to incorporate a liqueur (OK, Jagermeister) into a pudding- or Boston Creme-type filling as well as a frosting for cupcakes without losing the alcohol content much.

Dec 22, 2011
Cinnamon in Home Cooking

Determined to make Jagermeister cupcakes - help with ideas/recipes?

Happy holidays. I found these zebra-striped paper cupcake holders, and somehow that has turned into wanting to make Jagermeister cupcakes for a Christmas Eve party. (I've had luck before winging it with alcohol-oriented baking.)

So what would you do? I'm seeing recipes around for Jager Bomb cupcakes, which involve making a cream interior that has ... Red Bull ... in it. Not much Jagermeister though! I'd like these to taste dark and decadent, not frat-party reminiscent.

I was thinking cream-filled. Or a dark, sticky Jagermeister jam sort of filling. Also am getting tempted by the idea of including licorice allsorts (or, at my most out-there, a Ricola cough drop brickle). Thinking a dark bittersweet chocolate fudge cupcake would lend itself to Jagermeister messing-around. But then lavender is calling too. And aniseed and buttery poppyseed cake-type cupcakes.

While we're at it, if I branched out, what other liqueurish cupcakes would you think interesting? Things that crossed my mind while wandering around Sur La Table today:

Jack Daniels cornbread cupcakes. (More a rum-cake soaking approach, possibly with honey or JD caramel topping and/or apple.)

Old Fashioned fruitcake - JD or bourbon-soaked cupcake involving some marasca cherries from the jar and candied orange twists. And probably a whole lotta sugar.

Canton Ginger Liqueur gingerbread cupcakes .... might have to have a creme or gel center.

Black Forest dark beer cake. Cherries. A not-so-sweet cream filling.

Dec 17, 2011
Cinnamon in Spirits

Food and Wine Festival Events

The one y'all are missing today is the Cornbread Festival in/near Chattanooga, Tennessee.
http://www.nationalcornbread.com/

I only know this because I was reading up on the gorgeous Lodge cast iron skillet I got in the mail Tuesday night (the kind with the stainless steel handles). Their annual event is the Cornbread Festival and this is the only day of the year that their foundry is open to the public, I read on their site.

Apr 30, 2011
Cinnamon in Food Media & News

Lodge is a really nice company :-)

I am kind of jealous. Love this company.

Apr 29, 2011
Cinnamon in Cookware

What's THE BEST Cast Iron Pan?

Just got a Lodge Signature frying pan and it's the most beautiful pan I've ever seen. Very Model T. No desire for Le Creuset et al.

Apr 28, 2011
Cinnamon in Cookware

Imported canned tomatoes ... worth it vs. nonimported? (Mesmerized by Whole Foods' tomato can aisle)

So I don't recall ANY of the brands right now but I noticed today at Whole Foods they have Italian canned tomatoes of at least a couple varieties along with the more traditional stuff. Is some of this amazing and worth it? Any particular brands and how is the flavor different?

Mar 09, 2011
Cinnamon in General Topics

Anyone preserving, canning or putting food up these days?

Well, no. But I was just reflecting today on how it's such a lost art for most of us. I'm still working on the how-long-can-I-keep-this-fresh fridge rotation - and remembering to do things like buy smoked salmon and dry cheese for snacks that last a long time (along with bread that freezes and then toasts well). That whole 'we'll need things for the winter' necessity must have been just such a different mentality from today! (I love the idea of knowing how to preserve food and actually doing it. Practically though I've got too much else going on to delve into it at moment.)

Mar 09, 2011
Cinnamon in Home Cooking

Do Anaheim peppers have any place in a basic beef chili? (Pot is on right now! Add or no?)

I like the use on top idea. OK, going to chop and roast half, saute the other, and experiment with a small portion.

Mar 09, 2011
Cinnamon in Home Cooking

Do Anaheim peppers have any place in a basic beef chili? (Pot is on right now! Add or no?)

I am not a fan of that sort of stuffed-green-bell-pepper thing that happens and suddenly the whole dish is BELL PEPPER flavor.

Now that said, I do like Anaheims stuffed with cheese!

But that's beside the point because right now I have a pot of basic beef chili starting to simmer. And what I'm really wondering is if I should add one Anaheim or leave it the heck alone?

Mar 09, 2011
Cinnamon in Home Cooking

James Beard 2011 Semifinalists announced

^Roger that.

Feb 23, 2011
Cinnamon in Food Media & News

Just in case you're eating Dreamfield's pasta thinking it's better for you...

Interesting. I've never tried theirs as I go for the really low carb but slightly squeaky-feeling refrigerated shirataki noodles when I want pasta. Dreamfields says on its site that it has about the same high fiber as whole wheat pasta. And pasta (IIRC) wasn't the worst thing in the world in glycemic index anyway. Further reading showed they rely in part on inulin to make their stuff allegedly less glycemic. They mention overcooking can render their pasta more digestible (and presumably then higher in glycemic index). http://www.dreamfieldsfoods.com/pasta...

That's a pretty darn small study, but it makes me wonder if other things that use inulin might be higher-carb than they say (I would think individual digestion plays a role also); also whether a larger study would bear out the same results. Sticky wicket, for sure.

Feb 23, 2011
Cinnamon in Food Media & News