krushdnasty's Profile
Chili My Soul Planning To Open A Branch In Westwood
I love their chili, but $7 for a cup of chili is just scandalous. Even their "bowl" (read plate with raised lip) is quite a small portion for $10. This quantity/pricing scheme will never fly near UCLA. It'd be great to see them closer, but I sure hope they plan their prices to be compatible with the student population. Restaurant sustainabililty in Westwood is notoriously poor.
The Kitchen (review + pics)
I had their "fixed price" menu for two about 3 weeks ago... Very nice. Abalone, squab, shark fin bisque, lobster and some other goodies that slip my mind right now. Attentive service was also a plus. I recommend trying out less mundane treats (as you mentioned).
Need rec's for good chow in Westwood for Thursday night dinner
I second Soleil! For the same reasons. I recommend the tomato bisque, as well as any of a small number of their inexpensive wines by the glass. And of course the Poutine Christine, with the peppercorn pan gravy!
http://www.soleilwestwood.com/
Santa Monica Seafood
with Super store its all about timing. I was there tonight and I wholeheartedly agree that the freshness (or lack thereof) was offputting! But many times its GREAT!
The Kitchen Opens Up In Southern California
I am confused about this thread... were you all implying that they served dimsum at night? I just went to a "The Kitchen" at what I think is that location and they were clearly not serving Dim Sum at night. The menus is extensive and varied, with BBQ, Cantonese specialties, great looking seafood dishes and impressive soups. We had their "prix fixe" menu for two which was utterly fantastic! We got there ~6pm and the crowd soon followed. No time right now, but I will post on the experience later!
Bright, clean and fresh ambience, lively crowd, diverse menu selection, green chopsticks and pink napkins! Who could ask for more?
Private Message System
In order to "share tips on great chow and create a public archive of such tips" a community must be built. Enabling personal communications about topics not worthy of a whole thread or a thread hijacking is an essential part of that community. Private messages do serve the purpose of building stronger links in the network of chowhounds and this will serve the purpose of spreading information. At the risk of repeating myself, its pretty naive to imagine that the information conveyed in private messags doesn't eventually benefit the community. Perhaps even benefit it in ways that wouldn't be possible without PMs.
I don't want to give toooo many details and examples, but anyone intersted in a few good views on the subject should just PM me.
Wait. You can't. See how it's supposed to work though? Pretty efficient isn't it.
Santa Monica Seafood
Very Overpriced. I went over full of anticipation and walked out with nothing. Prolly my fault though, I was expecting a "fish market" and found a "fish supermarket". Whats the difference? In my mind, the San Gabriel Super Store seafood section is more of a fish market while that Santa Monica Seafood is more of a: "I'm not a fish market, but I play one on t.v." type of dealio. meh. too oriented on justifying high prices amd not enough focused on bringing in massive amounts of freah seafood for quick turnover.
Just my $0.02
Private Message System
I came here to this board to post a question about exactly the same thing! I have never seen an online community that doesn't allow users to personally interface outside of the forums.
In my eyes it is a serious conceptual flaw in the chowhound structure. There are lots of posts that are frowned upon here, but... HEY! how are we going to communicate if not by pm and not by posting. I really feel as if this site is working against my efforts to communicate food information. Some discussions just plain don't belong on public forums, but will eventually benefit public forums. To think otherwise is to be handicapped by a very limited and naive view of internet information flow.
Soon as I found out that I couldn't talk to folks here about a spinoff, quickie question that didn't need a whole thread unto itself, I stopped coming so often. Lets build a community, nit just a food news site.
no PMs. harumph. how utterly bizarre.
Take Home Uncooked Meals
I think Dream Dinners is not the answer here, if I am reading the intent of umich99 correctly. Unfortunately at Dream Dinners the food is all pre-prepared by the customer at the store... not at home with your "other". Only popping a sheetpan of preprepped items into the oven remains. UMich is hoping to do some intimate, sultry and potentially even sexy cooking at home with the signicant other. The name of the game would be a place which offers meals to go requiring not toooo much prep and effort, but that are also fresh, uncooked, seasonal and frankly exciting. Something that makes the cooking process a "together activity" and leads the evening into what could be termed a "nice, romantic evening at home"(although this lacklustre phrase has been smitten with a decidedly undeserving reputation as being unbearably boring!). Perhaps this meal would even inspire a non-foodie to start to become interested in the process of meal preparation and cooking! Who knows, the possibilities are endless.
I think thats what Umich is lookign for, and I have caught the bug as well. Sounds good and I hope to look around and find a place that can provide a likeable service to this effect. I'll post back if I find one!!
edit: btw.. just looked at the dream dinners website. and personally I think there is nothing worse than misselling a dish. Since when does Carbonara have beef, alfredo sauce and tomatoes? ugh. horrendous.
" BEEF CARBONARA
A Dream Dinners favorite. These large, tender pieces of aged beef are slowly simmered with onions, bacon, mushrooms and herbs in a flavorful tomato spiked Alfredo sauce. Served over egg noodles (provided), it’s perfect for a chilly evening."
Take Home Uncooked Meals
I think I'd have to go with "business idea". And in a city like LA, not a bad one. The problem is that for a dish you really need so many things for a good mis en place. Let's take a dish like Beef Stroganoff. You wanna make a good one, not some chef-boyardee schwag right? So the ingredients should go something like this:
filet mignon tips, oil portion for browning, mushrooms, shallots, creme fraiche portion, mustard portion, fresh dill, salt, brandy, white wine, beef glace portion, cracked pepper, paprika, and of course a seperate noodles portion.
So, the problem as I see it is that things like beef glace, creme fraiche, wine/brandy/cognac/armagnac, cracked pepper, dill, salt and mustard are obviously things that cannot be strictly regimented as far as portionality is concerned. On a wet day that you need extra comfort and pizzazz you may put in more creme fraiche and mustard. When longing for a rustic oaky tone you may flambe with extra cognac. When it hot and summery, you may not use hardly any finishing butter, but you may use extra dill for freshness.
So a business need to put in enough of each component so that their diverse customer base can each fufill their individual preferences every time. Nothing worse than paying for AND preparing a dish that you just can't stop thinking... "Why aren't their enough mushrooms for the beef?!?!" But, as a business, you can't provide *more* than what they need, 'cause then your just losing money (yes the customer has already paid for it, but won't keep paying for it if they are tossing out excess ingredients). Portionality would be a nightmare!!
Also, what degree of preparation? Mushrooms already washed are not long for this mortal coil! They begin shuffling off soon as the wash water stops flowing! Precut shallots go horridly sulfury and bitter if not sweated right after chopping. Wine oxidizes and goes vinegary if portioned out in cooking-type quantities.
So, portioning and degree of preparation are all that are standing between you and a multimillion dollar business! Let me know if you want me to jump in!! ;-)
The Char Xiu Experiment
yeh. tenderloin wouldn't work in a real joint. I think that its shoulder. "picnic" shoulder works GREAT for me!! in fact, I think that kare raisu had it right. That pic he linked to had the right look of it!
http://flickr.com/photos/98128783@N00/323208542/
As well, its supposed to be done over open flame, not in a oven. The best way to do it at home, without taking up more room and inconvienience than a hibachi bbq is to use a technique that I once saw on a great HK cooking show. The lead in lyrics went something like "Cham Liu, Cham Liu, Cham Dai Gow Char Siu!!" [rough translation from GF is Chop! Chop!, Chop a huge piece of Char Siu!]
anyway, they utlized a large cylindrical metal can (like the size of a small steel trashcan) ~2 feet tall or more depending on your patio/yard size. Inside this largeer can, place a smaller steel/metal can ~ the size of a large coffee can. The idea is to hang the 1)sliced, 2)marinated, 3)drained, 4)air dried pork SHOULDER on metal "S" shaped hooks ringing the inside rim of the larger (outer) metal can, while red hot coals are stoked in the inner can. Elevating the larger/outer can above the ground on a cake rack and poking drainage holes in it will prevent grease buildup and resultant fires.
The slabs of pork then recieve fierce, but indirect flame and drain their luscious fat reserves away from the heat source.
The maltose and remaining viscous marinade come into play in the final stages of cooking. Not before. Remove the meat slabs from the large can by lifting the S hooks out one at a time. So, individually remove the slabs, dunk them in a bowl of maltose and marinade and then return the S hook to the large can while you complete dunking the other S hooks.
Repeat dunking process every 15 minutes at end of cooking process until you feel that you are going to wind up with more candy than pork. Only then can you stop.
Oh, and this way you get the red from carbon monoxide in the smoke from the briquettes/wood fire. not from horrendous red dye #40! ugh.
+++++++++
ok, cjegged out your pics finally. They look good. you made the best of a no flame situation. But seriously. just duck out onto the front/back/side porch and try the double can version I described above. As you pass out your accomplishments, you'll find yourself with many more friends all the sudden! Its really good!
btw... where can you get maltose? I have always had to make do with a simple syrup or my neighbor's malt extract from beer making!
Take Home Uncooked Meals
"Is there a place or company or grocery store or restaurant that gives you all the ingredients to cook a meal for 2 at home?"
hmmmm... confusing question. in order of increasing effort on your part, here are your options. what do YOU want to do?
you can get all the raw ingredients you need to make a several course dinner at ANY decent grocery store.
you can get premade but uncooked fresh sausages/pasta/pizza and salads at local delis.
you can get items which are precooked, but just need reheating at most Bristol Farm/Whole Food/Trader Joes type places.
What's between Torrance and Valencia
I'd say it depends on who your "favorite" friends are! If you like the Valencia pals, do something on Ventura blvd. If you favor your Torrance buds do Westside stuff. I am not suprised that the Sep. pass is the smack dab in the middle place. It really is the major deadzone for shopping/eating and a real pain in the ass to navigate at certain (read holiday) times.
Do you favor staying north or south of our own little Mason-Dixon line?
Best Bahn Mi in SGV?
"go to 888 seafood for dim sum and walk over to banh mi che cali as they are literally next door to each other."
hey thats great news. I always go to seaharbor, this will give an additional reason to try out 888! when you guys say "best" banh mi... do you mean great crackly/spongy bread also? Thanks!!
Welcoming a friend back to red meat
ok, I would do an avante garde burger to show her the wonderment that she has been missing.
May I suggest a hamburger "Tartare" prepared tableside? Have the ruby meat all trimmed (No filet mignon, its not Kosher!), and all your other ingredients set up along side the table. Finely mince the meat and then toss the ingredients together. Spoon small "patties" of the uncooked tartare onto thinly sliced and oven crisped toasts which serve as the bottom "bun". Garnish with a few thinly sliced raw onions and a dollop of garlic aoli on the side.
yumm!
Welcoming a friend back to red meat
actually it also means no sirloin, tenderloin and a few other parts as well.
"Certain parts of kosher animals are non-kosher. One such part is the sciatic nerve in the hindquarters, which is extremely difficult to remove. Thus some of the choicest cuts of meat - like filet mignon and sirloin steak - are forbidden. The fat surrounding the animal's organs is also trayf. Interestingly, there is a biochemical difference between the this fat and the fat surrounding the muscles (which is kosher)."
http://www.nwkosher.com/squirrelqa/images/cow_sections_lg.gif
The Kitchen Opens Up In Southern California
"As with the Millbrae location, *many innovative items* populate the dinner menu. "
can you give us an example? thanks.
gluten flour question
"Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital Wheat Gluten can also be used to make a meat substitute known as seitan. "
https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=400
I use this (from whole foods)... I think its what your refering to. The nice thing about having a bag of gluten around is that then you can boost the content of gluten in ordinary all purpose flour and not have to buy bread flour seperately.
Also, its good to sprinkle around the house to keep those pesky individuals with glutenphobia at bay. ;-)
End of the Great NY Eggroll Debate. And the winner is.......................
how would you describe a SF taco? I lived there for years, and ate plenty o' tacos there. I wonder if I was having the SF tacos?
Valentino- White Truffle Tasting Menu in the Wine Cellar
WOW!! Looks incredible!! I often read the tasting menu descriptions around here and lament that, for this frugal Grad student, the bang-per-buck factor is just waaaaaaay to low. Now THIS one on the other hand looks well balanced, extensive and frankly... just plain worth the expenditure.
Do you know if small parties (couples) can get the tasting menu? Or is it solely reserved for large parties and special ocasions? Thanks for any info!!
Club 33 Disneyland, in Photos
Great Pics! They really seem to do the place justice. Thanks alot for sharing!!
"Fragrant Pears" At San Gabriel Superstore [moved from L.A. board]
Anyone know what is the chemical that they inundate the apples with to achieve the concord grape aroma? I am guessing its 1-thio-methyl salicylate. I have used this compound in the lab and it smells EXACTLY like a grapple. I think it may be authentic "grape" aroma, but I'm not sure. Anyone else have a aguess as to what chemical is making the apple into a grapple?
"Fragrant Pears" At San Gabriel Superstore [moved from L.A. board]
soooo.... that means its coming by slow boat from China?
;-P
Spiral Sliced Hams. What is the best? Honeybaked? Harry & David?
your description makes it sound so lovely!
"slice, inject, immerse, seep, zap, congeal and stick."
lolz... you should write advert copy for Mr Honeybaked hisself! Truly priceless, thanks for the chuckle! Yeh, your prolly right. Its got to be some goddawful process that allows them to charge "Ham" price for "Glaze". If they can pack more weighty glaze in there as well as charge more per lb. for the novelty schtick, then whats the harm, after all who loses out?
oh. wait. thats right... We do.
Cut (another review)
sorry, perhaps I just can't find it in your description ...but did you have the Kobe Filet or Kobe sirloin?
btw.... GREAT review. Thanks!
Spiral Sliced Hams. What is the best? Honeybaked? Harry & David?
I heard an add on the local news where they were hyping a New, Improved Honey baked spiral that had EACH and EVERY slice completely glazed... even in the cracks. The selling spiel was something like: "tired of having the guests complain about not enough glaze?, now there is a new PATENTED method of production from honey baked hams that ensures that plenty of glaze will be on each slice."
ANyone know what this "new" technique is like, or how the hams turn out? I looked online extensively and couldn't find anything out about a new, patented, individually glazed spiral sliced ham. Any info?!
Yays and nays from Trader Joe's, lately [OLD]
Trader Joes Apple Pie (frozen, handmade, precooked ~4.95)
I used to love apple pie. Then the industrial apple pie movement shifted to a variety comprised of horrendous amounts of sugar, a palate blistering cinnamon shock, and a waxy, hydrogenated crust that left a pasty/oily/granulated texture in the mouth similar to a bad crisco frosting.
The TJs frozen pie has supplanted all those issues with unbridled apple goodness. Not too much sigar, hints of spice and finally a crust that allows a hound to focus on the maillard/wheat aspects rather than scrape the hydrogenated goo off the back of their tongue!
TJ apple pie. frozen, precooked. really good!
Spiral Sliced Hams. What is the best? Honeybaked? Harry & David?
oh, c'mon! Thats a tease! At least give us a hint! ;-) Is gently warmed in a steam bath and then crisped up at the last moment in a fierce oven for example? Not a whole recipe, but at least sooooome info. thanks!
Sustainable Food (ala HFW and the Meatrix)... any good website recs?
Hey folks Thanks alot! That is some real priceless info on how to get kicking AND maintain a sustainable program. Thanks!!!
That bit about the plu codes telling whether its organic or genetically modified was particularly eye-opening. And from my favourite "society" no less!!! ACS... good stuff.
Thanks again!
