ElsieDee's Profile

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Responsibility

You're allergic to aloe?! You're the only other person I've met with that allergy. (And I'm sorry you have it, 'cause it bites.)

On topic, though, I think that there are ways of saying "Hey, although it was suggested you try 'X,' some people have reported bad experiences / results and have chosen to go with 'Y' instead."

Jul 23, 2014
ElsieDee in Site Talk

Natural Cut Fries - Cost-Cutting Measure, or Do Some People Like Them?

(Odd to reply to my own OP, but here goes.)

First, thank you for all the responses. I have learned a lot and very much appreciate it.

I've also attempted to broaden my tastes and have tried these types of fries again, at several places, and at home (where I can fry them properly), and have come to the conclusion that, for me, french fries with skin on just don't work.

However, I do like stuffed baked potato skins. I do like the skin on a baked potato, too. I don't mind unpeeled (red-skin) potatoes in a mash. And I don't peel when I'm making a potato and onion concoction in the frying pan.

But not on french fries. Go figure.

Jul 20, 2014
ElsieDee in General Topics

Smoked Salmon Pasta - Help with Ingredient Amounts, Please?

I think so too, Ttrockwood; and we're getting such wonderful corn right now!

I did play around with this a bit this recipe Friday night and think I might be getting close, but I have a bit of a head cold, so I think I'd better wait for another run at it until I can better taste what's happening.

As for the origins of the recipe: it came from one of my sister's friends at college, some 20 years ago. He was a Greek Cypriot and his family was in the diplomatic corp in some manner, so he'd traveled and lived around the globe. I've no idea if this was a family recipe or something they'd picked-up from goodness-knows-where.

Jul 20, 2014
ElsieDee in Home Cooking

Strawberry It's Its in LA?

No idea on where they are, but growing up (30+ years ago, now) I seem to recall there being a strawberry Its It at some point, and I way always torn between it and my favorite mint flavor. This could, however, be simply a figment of my imagination.

Jul 17, 2014
ElsieDee in Los Angeles Area

Smoked Salmon Pasta - Help with Ingredient Amounts, Please?

Excellent point about starting to work on this as a single serving and perfecting the ingredient amounts. I hate to waste food, and this is a logical approach I'd not considered.

Also, I really like the idea of browning the corn in a bit of olive oil to increase the flavor; that additional complexity sounds delicious. (I've wondered about using fresh corn, straight off the cob, but have hesitated because the original recipe specified the "frozen shoepeg white corn.")

Jul 17, 2014
ElsieDee in Home Cooking

Smoked Salmon Pasta - Help with Ingredient Amounts, Please?

Er, yes, that is important. I think it was for four, as a main dish (supporting are a green salad and some warm, fresh bread, I think).

Jul 17, 2014
ElsieDee in Home Cooking

Smoked Salmon Pasta - Help with Ingredient Amounts, Please?

I have an old recipe that came from a friend. Unfortunately, I cannot find my written copy, but do remember the ingredients and how to make the dish. I just can't figure out the amounts of the ingredients.

It's for a smoked salmon pasta. Here's what I remember:
Cook tomato paste in a deep skillet. Once it's melted, add in heavy cream (or half-and-half?). Reduce until thickened. Stir in one bag of cooked shoepeg white corn, and then some smoked salmon that has been cut into ribbons. Dump in cooked penne pasta (I think a pound?) and add a bit of reserved pasta water, as needed, to get the sauce to the right consistency. Serve with a bit of chipped fresh parsley on top, and freshly grated parm.

No idea on the amounts, though, other than the pasta and the corn. So ... any idea on how much:

Tomato paste?
Heavy cream or half-and-half?
Smoked salmon?

Thank you

Jul 17, 2014
ElsieDee in Home Cooking

How cell phones slow down restaurant service

I just popped on here to share this piece (though from another link - the original Craigslist post has been pulled, but apparently multiple sites snagged the text).

No idea if it's a legit piece or just someone venting, but it rings true to me, in my (somewhat limited) observations of customer behavior at restaurants.

Jul 13, 2014
ElsieDee in Food Media & News

Nancy's Greek Cafe, Altadena

Stumbled in here a week or two ago - it's in the same shopping center as Bulgarini (directly across the patio, in fact) and ordered a couple of Spanikopita. Quite tasty if a bit overly buttery (which may well be due to the fact that we got them to go). Am curious about their vegetarian Moussaka.

Anyone else been? The Yelp reviews are decidedly mixed (but they're for both Nancy's Greek Cafe and Pastries by Nancy, both businesses in the same space) and concentrate mostly on the pastries and service issues.

http://nancysgreekcafe.com/home.html

Jun 10, 2014
ElsieDee in Los Angeles Area

101 noodle express

How was it and what did you have?

May 29, 2014
ElsieDee in Los Angeles Area

Lunch between Pasadena & Riverside?

I've never been, but would the Dal Rae in Pico Rivera work? Large list of salads on their lunch menu.

I've no idea about the prettiness aspect, of course, and it might be along the lines of being too nostalgic, as well.

May 21, 2014
ElsieDee in Los Angeles Area

Suggestions for SGV Chinese Restaurant, No Shellfish

Would your spouse be open to trying a vegetarian Chinese restaurant? Some of them offer mock meat and while a carnivore likely will notice the difference, they might enjoy the tastes just the same.

May 13, 2014
ElsieDee in Los Angeles Area
1

2 days in LA for fish and tacos

Depending on when the OP is leaving, they could swing by Porto's and get a "snack box" to go ... some potato balls, the little meat pies, and guava pastries. All enjoyable to nosh on on a plane, and not too smelly as to bother other passengers.

May 04, 2014
ElsieDee in Los Angeles Area
1

Natural Cut Fries - Cost-Cutting Measure, or Do Some People Like Them?

I'm far from being a french fry snob, pretty much liking them all (though not a great fan of seasoned fries or those that are limp). But natural cut fries, the kind where there is still skin on them (and the eyes, too!), well, I really don't like 'em. I don't like the "fried skin" texture. I don't like the grit that seems to accompany it, either. And I don't like the appearance or texture of the black eyes in my mouth. (However, I do like the skin on baked potatoes, most of the time, so I'm not anti-potato skin.)

In short, natural cut fries are really not my thing.

Which set my mind to wondering: Are there people who like skin-on fries? If so, what do you like about them?

And then I was thinking about why restaurants would choose to serve them. I can't imagine that there are a lot of people clamoring for skin-on fries (though maybe there are and I'm just not aware of it), so what would be the motivation? All I can come up with is the idea that it's a time-saving and therefore cost-cutting measure, in that the potato (or a whole box of 'em) can pulled from the box and thrown in the cutter (if they're being made at the restaurant); the company is bypassing the person-standing-there-cutting-out-the-potato-eyes process, and the peeling, too, which saves them money, right?

So ... thoughts?

May 04, 2014
ElsieDee in General Topics

Los Angeles Dish of the Month, May 2014, Voting

SPRING PRODUCE

Apr 26, 2014
ElsieDee in Los Angeles Area

Advice needed for heating up Spaghetti Carbonara.

Sounds delightfully easy enough. Thank you!

Apr 26, 2014
ElsieDee in Home Cooking
1

Advice needed for heating up Spaghetti Carbonara.

Paulj,how do you do that?

Apr 26, 2014
ElsieDee in Home Cooking

Need ideas for spring meatless entree for a crowd

I like vegetarian muffulettas - fun and easy to assemble and people seem to love them.

Apr 26, 2014
ElsieDee in Home Cooking
2

American breakfast

Since you're jn the San Gabriel area m, I would recommend Twohey's at Huntington and Atlantic. http://www.twoheys.com/

Apr 07, 2014
ElsieDee in Los Angeles Area

Italian Buttercream Frosting Cakes near Pasadena?

I did. Hence the "can't find a real website" comment; no information about their offerings, hours, etc. Just the street address and phone number (better than nothing of course, but was hoping for some sort of menu) and some rotating photos.

Mar 31, 2014
ElsieDee in Los Angeles Area

Italian Buttercream Frosting Cakes near Pasadena?

I think it's Eagle Rock Italian Bakery, but I can't find a real website for it.

Mar 31, 2014
ElsieDee in Los Angeles Area

Indonesian in Pasadena

Er, forgot to add that they're closed on Saturday. Much to my frustration, two Saturdays in a row (really should have looked again at their website).

Mar 29, 2014
ElsieDee in Los Angeles Area
1

Indonesian in Pasadena

So laksa is a creamy curry? It really does sound intriguing.

Mar 28, 2014
ElsieDee in Los Angeles Area

Indonesian in Pasadena

Stumbled across a reference a couple of weeks ago to a new pizza place, opening on Colorado across the street from Big Mama's and Papa's Pizza / Lucky Baldwin's Pub. It's owned by the family that used to own Fredo's Pizza (not to be confused with the great Fredo's cheesesteak place on Lake Ave, which I still mourn), previous located at Colorado and Mentor, in where EuroPane, an Indian place, a Vietnamese place, etc. used to be.

Anyway, I was happy, because I like their red sauce (it's on the sweeter end, which is my preference) and they offer a decent assortment of vegetarian pies.

Looking at their menu, though, I was surprised to see several Indonesian pizzas and, at the bottom of the menu, in the "The Kitchen" section, they're offering:

Mie Ayam Jamur
$6.99 Indonesian Chicken-Mushroom Noodle
$7.50 Bakso Tennis
Indonesian Meatball Soup
$7.50 Bebek Goreng Suroboyo
Indonesian Fried Duck
$7.50 Ayam Kremes
Crispy Fried Chicken

I didn't try any of the dishes, as I'm eating fairly vegetarian these days, but they sound interesting.

http://www.beyondmenu.com/27926/Pasad...

Mar 28, 2014
ElsieDee in Los Angeles Area

PIE - LA Dish of the Month (March 2014)

After many years of wanting to go, I finally made it Jongewaard's Bake-n-Broil (I'm just not in Long Beach very often) last Friday. The place was bustling at about 2:00 PM so we opted for carryout. In celebration of the Dish of the Month, two pies were included. Here's what we brought home:

* A Broccoli Cheddar Quiche (one of the best quiches I've eaten) (and I think this is a pie, right?)
* A Pecan Pie (pretty darn excellent, but too many pecans [yeah, I know - it's the filling I like, the pecans not-so-much])
* Four pecan shortbread cookies with a lemon glaze (beyond amazing - perfect with coffee)
* Three lemon bars (dessert tonight)
* A carrot loaf cake (also incredible)

Total was $40 something and change. Tossed in a decent tip (yes, I tip on take-out and no I don't want to discuss it) because the counter person was incredibly helpful, knowledgeable, friendly, and efficient, even in the midst of the chaos.

Mar 23, 2014
ElsieDee in Los Angeles Area
1

LA donut and burger tour

Fun report. Love how you were able to see a decent amount of the L.A. Basin and explore the food, too.

Mar 16, 2014
ElsieDee in Los Angeles Area

Do Any Restaurants Deliver from Eagle Rock?

Isn't that very near The Kitchen for Exploring Food? Maybe boxed lunches or something (though I've no idea if they deliver - but might be in walking distance)? (Disclaimer, I've not been there, just driven by.)
http://www.thekitchen.net/

Mar 11, 2014
ElsieDee in Los Angeles Area

Hows last location is closing!

The one on Huntington at San Gabriel?

Mar 06, 2014
ElsieDee in Los Angeles Area

Bouncing page/automatically refreshing

DeborahL, I am experiencing all three of the issues dmjordan is reporting. Using a First Gen Kindle Fire.

The page refreshing happens most often when I am on one of the Board pages, not an individual thread.

The bouncing / waiting for a page to finish loading takes between five and eight seconds and I am loathe to attempt to touch the screen because I will often end up on a page - or ad - that I didn't want.

There are also issues with having CH open in one tab and reading something in another tab. When I return to the CH tab, the page often appears with the mobile display rather than the modified desktop version for the tablets which it had been displaying. And if the page was actually a thread, comments are collapsed. Frustrating.

Mar 06, 2014
ElsieDee in Site Talk

Current Tone on the Boards

Thank you for this, Melanie. That post, about the chattiness and the stance that was taken at that time, really resonated with me.

And that was one of the strongest appeals of CH for me, too: this was (and still is, though the signal-to-noise ratio is currently less than grand) a treasure trove of information. Easily accessible tidbits and morsels, offered by people who genuinely wanted to share their finds, and who didn't mind guiding someone new to the boards or to the region.

I come here for the Chow. For the finds. For the suggestions. For the intelligent disagreements that are based on the food, not the Hound's personality.

I don't come here for banter, rudeness, chit-chat, or anything else along those lines: I don't see this as being a social networking site.

Or maybe it is, and I just missed that notification.

Mar 03, 2014
ElsieDee in Site Talk
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