eezerik's Profile
Best sushi/sashimi these days
Just went to Yasuda yesterday for my birthday. I thought overall the service has improved, but the person I sat with could not match Yasuda. it was good - not Great. What I mean is some of the cuts were good - but others were okay. Eel was clearly overcooked.
Don't have another to offer for a sushi dining experience - I like Zo in LA better for strict food.. I'm sure it will depend who you get at the bar - ask for your favorite...
Happy Birthday to your husband -
great pizza in west l.a - yes. it's true.
"affordable" and decent sushi don't really go together.
Lowest to highest of edible on the westside...
Echigo
Sasabune
Hiko
Mori
Sushi Zo
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
i had to look that word up assumed it meant dessert. My mom makes a mean chocolate cake with a single almond on top
and she made a pear/pistachio tart. i found a customized table for holding the tart....there was a lot of wine that night.
:)
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
it was fantastic. Sorry I missed your bday. :) Anytime...if you're in LA.
Bring the wine. I'll bring the dead animals.
Had a couple menus lately:
1)
-watercress & wild arugula salad, bacon lardons, fried-ground chicken liver, crispy blood sausage, sherry vinaigrette, poached free range egg
-crostini of organic chicken hearts, bacon-fat mayonnaise & spicy paprika, balsamic & simple syrup reduction
-homemade tagliatelle w/ veal & beef ragu, parmiggiano-reggiano
-Crow (yes crow) rare, w/ parsley salad.
-wild mallard duck crostini w/ shallots, egg, beurre-insigny (best most ducky flavor i've ever had)
-braised pork ribs w/ white wine, mustard vinaigrette, brussel sprouts
-prime outside skirt steak, sautéed bok-choy & scallions, accuighate sauce
2)
Scallop Ceviche w/ Crème Fraiche, marinated Naval Orange segments, Watermelon Radish
-Heirloom Carrots, Chanterelle Mushrooms, shaved Parmigiano-Reggiano
-Smoked Salmon w/ Crème Fraiche, Chives, Shaved Celery Root
-Razor clams, heirloom tomatoes, lemon, Fried Applewood-Smoke Bacon bits
-Lentil Salad w/ Shallots, Shredded Moulard Duck, Fried egg
-Yellowfin Tuna Loin wrapped in Applewood-Smoked Bacon w/ Swiss Chard, Heirloom Carrots, Balsamic Vinegar, Simple Syrup, Bacon-Fat reduction.
-Homemade Tagliolini w/ Ragu of Jidori Chicken Hearts, Jidori Chicken Leg, Chanterelle mushrooms, Parmigiano-Reggiano
-Duck two ways: Homemade Spaetzle, duck breast; braised lentils w/ shallots & bacon bits, leg of Moulard Duck Confit
My favorite dish of this dinner was the yellowfin tuna wrapped with pounded bacon with some bacon fat, balsamic, simple syrup reduction... yum yum
great pizza in west l.a - yes. it's true.
+1. Laroccos spinache y pomodoro ADD SAUSAGE
Morton's vs Ruth's Chris
by the way if you want the perfect steak come over and bring the wine. I'll bring the beef.
Morton's vs Ruth's Chris
you know what, I ordered one steak and my gf had a steak as well. both were medium rare. After a while mine turned to Medium well. I told the management and they said THATS NOT HOW WE DO IT AT RUTHS CHRIS LET ME BRING YOU A BRAND NEW STEAK. It was originally cooked between mr and medium, and cooked to medium/medium well on the hot plate.
Well, needless to say I'm a lifer. The new steak was perfect. I've noticed that the chains have some excellent service. I also prefer RC to Mortons bigtime, RC to Donovan's, RC to Mastros. And call this blasphemous I like RC better than Peter Lugers.
The Cut had better steak but the price was ridonkulous. I brought the 2005 Pahlmeyer and the bottles of Pride and a bill for 3 was still $700. If we bought the wine there it'd be $1100+....
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
Thank you,
Here was the final menu
Taylor Shellfish Shigoku Oyster ...fantastic. I put cocktail sauce on mine with a little lemon and 2 drops of Tabasco.
Dom Perignon 2002... not much else to say but I could eat this every day of the week.
Scallop Ceviche, Greens, Hawaiian Lava Salt
Oyster Bay Sauvignon Blanc The SB didn't go too bad actually. The Scallop was from Whole Foods (I didn't have time to dive for them)...they were bad. No taste. The preparation with the salt would have been fantastic. I sliced it thin, brined it in salt
Bluefin Tuna Belly Maguro Akami & O-Toro
Vilmart et Cie Grand Reserve Champagne This was very good. A little Meyer Lemon Vinaegrette on top. I think it needed rice.
Salmon w/ Celery root puree, shitake mushrooms
Melville Pinot Noir
Pairing wise, this dish was the best IMO despite the wine wasn't AMAZING but it was solid. Salmon was cooked at 250 to Rare/Med-Rare, it was a very creamy, smooth dish I opted to not crisp the skin. You got 3 ingredients yelling for the Pinot...would recommend.
Santa Barbara live spot Prawn w/ Grade A Seared Foie Gras & fig sauce
2007 La Tour Blanche Sauternes....heavenly. Only way to make it better would be YQUEM. The foie gras was a big hit with the Sauternes. The Spot Prawns I should have chosen more uniform size I had a few that were tiny. I usually like my lobster/prawn undercooked slightly but for this dish if I were to do it again I would cook it until it has a bite to contrast a little with the Foie Gras. I had foie at some 1 and 2 star michelins in Sonoma, California. the past month and they tasted bitter...too much blood and not processed right . This Foie gras that I get is one of my favorites
Roast Liberty Duck, sautéed spinach w/ saba sauce
2007 Roessler La Encantada Pinot Noir...very good Pinot. Good pairing
Colorado Lamb Chops, fettuccine with parmesan cream sauce, black truffles
1989 Château Mouton-Rothschild & 1996 Château Pichon Longueville Baron
The Colorado lamb rack was so mother f'n big...the fettuccine was good. Mouton was delicious unlike the 96 Mouton that was underwhelming for christmas.
Rocker Brothers Dry-Aged Bone-in Ribeye, creamy mashed potatoes
2001 Tobreck Run Rig Shiraz & Nicolas Catena Zapata 2007
This was fantastic meat, well aged. By this time it was hard to taste wine for most people. I may have just used a Napa Cab; the Shiraz was very good but I think the Ribeye was grass-fed so If I were to do it again I would get a beef...majority grass fed finished on corn and would save that for something fattier
The Pichon and Mouton tasted best, in that order for me. And have been drinking Muscadet more with Oysters instead of the OB ;).
I honestly don't have any pictures from the dinner because my brother has taken 2.5 months to not send them to me :|
Here's some lobster sashimi and some montana beef... lol :p
Dad's 60th birthday dinner MENU - Food and Wine Pairing HELP QUICK!
Thank you, I am going with an Oregon Russian River Pinot with the Salmon and an Arneis with the scallops.
We'll start the celebratory meal with the Champagne.
The Pinot with the Duck we're going to use something a little bigger in 2007 Roessler La Encantada Pinot Noir. Melville is a winery out here that rates btwn 90-95, one of the more popular pinots from a bit north of Santa Barbara, CA
And interesting take on the chardonnay. I love it with the prawn not sure as I haven't had it with the foie gras. Sometimes won't know how things will play out until it's game time huh :D
Thank you for the order with the Prawn/Foie -->salmon--> but I thought hard about this one and though the wine pairing may make sense white--> red logistically it wouldn't work as I don't have a double oven and wanted to have a little spacing btwn oven dishes. I'll have to think about this one. Your rec may make sense to serve the duck right after the salmon so the duck would actually complete before the salmon in the oven, rest, and the salmon would get a quick cook to MRare.
BTW, I love Liberty ducks. They supply the best restaurants in USA http://www.libertyducks.com/
fair prices too.
As for the steak after lamb, I have eaten lamb multiple times as a finishing protein and have never once felt closure :)
Also a lot of wines and it was requested to have the Cab/Malbec from Argentina too.
I have no qualms about eating for 6 hours... we'll see how my old man holds up :)
Cheers,
E
Oops I started another thread in a different section that got a few more posts:
http://chowhound.chow.com/topics/804484
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
oh. it was the good scarecrow/napa cab year. 2007. i hate waiting.
gonna substitute 2001 torbreck run rig shiraz and drink it along side the catena
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
Thank you, You're right I will start with Champagne. just ordered: Vilmart et Cie Grand Reserve will let it open a little bit in the beginning.
I think i'm going to go with a lighter pinot in the salmon course and then a weightier pinot for the Duck. I ordered a 2007 Roessler La Encantada Pinot and will try your JK Carriere rec shortly :)
and then prawns and foie i'm going to stick with the classic Sauternes pairing. I've had it with riesling and wasn't a huge fan. I got a La Tour Blanche 2007 for this one. The prawn will be simple with homemade bread crumbs and a little yuzu. It will be live up until cooking so not much will need to be done. I placed the order for the cowboy ribeye, the liberty duck and foie and will head to the seafood markets at 3am friday.
Would love barolo but I don't have a good one and if we got barolo and said hey i'll just keep the bordeaux(s) you're bringing in my cellar ... don't think it would go over well :D The last two barbarescos I had were vinegar from two separate stores (costco and a reputable wine store). Have you had this pairing? I have not. Have always used it more for quail over polenta and squab or chukar/partridge. The ones I were drinking were a bit lighter..?
I'll tell my brother to hold onto the scarecrows then and we'll just drink the Nicolas since there's more supply.
one of my favorite starters is iberico and uni....ah I can't wait (:
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
Thanks, I'll let you know how it goes. I can't stand the KC but my dad has loads of it..
You should try the beet sauce. I think you will like it. Good for use on scallops, guanchiale and foie. Not overpowering at all in fact works well.
Goes well with seafood - I've also seen in the Alinea cookbook where they pair with bass.
Luca the argentine producer...yum. malbecs delicious. chards delicious.
The scallop may be a game-time decision, will need to taste how it comes out and pull some wine.
Raw fish - just raw fish.
Just going to go on the ingredient$$ and let them speak for themselves, like a good sushi restaurant ...or rustic italian. or cantonese seafood house.
Per before, the wines at the beginning are up for grabs but the later reds are going to be opened so was trying to find the best food pairing in the latter and the better wine pairings for the former. I can change the dish to better suit the wines but cannot change the wines.
I'd rather change the cut of the beef if this would be advantageous.
How's the characteristics of the Pinot St Emilion? Maybe i'll start the salmon with a light earthy oregon pinot and go to something weightier in the duck.
good eats,
E
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
I may go with your rec with champagne to kick off the meal. Just, dunno, love the OB pairing. Wanted the acidity to come from the wine and with champagne i'd miss it
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
Thanks for the extended reply. Where do you cook?
There are 10 people for the dinner and some of the bottles are being opened whether we like it or not, namely the scarecrow, the catena (which can drink now though of course it will evolve the next few years...luckily have a case ;) ) wondering what is the issue with the parm cream? parm, cream, lamb, and truffles just work. My other thought kobe beef carpaccio but I don't want to drag a meat slicer to my parents'.
Wasn't sure with the ceviche as yes will already have acid. Would prefer a beer but didn't want to mix thus no sake with the Tuna, either. Agree on some points, disagree on some others:
Champagne is my preferred over any of the above, even good sake. Interesting thought on the Pinot...
Whole roasted duck
The pichon is Baron not comtesse. Have not had the Baron. If you think it's worth it could construct a dish around this wine. Not sure the year, but from 80's. (this is being brought)
Maybe will use a Luca Chardonnay with the prawn and foie gras. What u think? The beet sauce is for the foie, really. this is a common pairing - beet sauce and prawn. but really it's for the foie gras here.
As for the wines, this was the occasion to open the wines and two people are bringing the Catena and Scarecrow, and here are pairing the food with the wine rather than vice versa. Haven't had the 08 scarecrow yet but the catena drinks very well (not optimal) now and would take it over Grenache any day. Interesting your thought on Grenache being big - I find that CDP/Grenache does not hold up to a good ribeye but would take it with a tenderloin ..
cheers
E
Best Sriracha Food you ever have eaten?
fresh white seabass sashimi, canadian maple syrup, two drops of sriracha, fried bacon bit.
Dad is turning 60 Menu & Wine Pairing - Help Quick(ly)! :)
My dad is turning 60 this weekend and I'm making a meal. Pairings are so important…like, eating Rold Gold Pretzels and Rootbeer. I want to make sure my pairings are on point and that he'll remember it.
The menu will mainly consist of proteins. Unfortunately I won't be killing any fish this week nor will I be serving hunted meat :( though I should serve that sheep from last week... or trick em and give em 1 of 10 wild boar cheeks. mohahaha. My parents hate that I hunt but love that I bring lobster, grouper, and scallops back. They're Asian you'd think they'd be down for eating dog.
go figure :)
Anyway without further ado here are my ideas and pairings with obvious holes:
Have at it, thanks.
Kumamoto Oysters & Blue Point or Fanny Bay w/ Oyster Bay Sauvignon Blanc. Crisp, acidic, goes well with the ocean. I love it with Oysters.
Diver Scallop Ceviche w/ Blood orange, lava salt & some chardonnay by the ocean…recs?
O-Toro Tuna & Yellowtail Belly w/ Champagne or Champagne blend…recs?
250F salmon w/ bell pepper puree, wild mushrooms … (no clue. Was thinkin a Riesling before moving to Pinot in the dish after next…)
Santa Barbara live spot Prawn w/ Grade A Seared Foie Gras & beet sauce (Sauternes still? I’ve seen this pairing more with cold foie).
Roast Liberty Duck, sautéed spinach w/ 30Y aged warm balsamic vinegar w/ Melville (Carrie’s)
Colorado Lamb Chops (with the fat cap of course), parmesan cream sauce, black truffles w/ 1986 Lafite & Pichon-Longueville
Prime Ribeye , mashed potatoes w/ Nicolas Catena Zapata 2007 and 2008 Scarecrow
Dad's 60th birthday dinner MENU - Food and Wine Pairing HELP QUICK!
oops, probably posted in wrong section... but anyway.
My dad is turning 60 this weekend and I'm making a meal. Pairings are so important…like, eating Rold Gold Pretzels and Rootbeer. I want to make sure my pairings are on point and that he'll remember it.
The menu will mainly consist of proteins. Unfortunately I won't be killing any fish this week nor will I be serving hunted meat :( though I should serve that sheep from last week... or trick em and give em 1 of 10 wild boar cheeks. mohahaha. My parents hate that I hunt but love that I bring lobster, grouper, and scallops back. They're Asian you'd think they'd be down for eating dog.
go figure :)
Anyway without further ado here are my ideas and pairings with obvious holes:
Have at it, thanks.
Kumamoto Oysters & Blue Point or Fanny Bay w/ Oyster Bay Sauvignon Blanc. Crisp, acidic, goes well with the ocean. I love it with Oysters.
Diver Scallop Ceviche w/ Blood orange, lava salt & some chardonnay by the ocean…recs?
O-Toro Tuna & Yellowtail Belly w/ Champagne or Champagne blend…recs?
250F salmon w/ bell pepper puree, wild mushrooms … (no clue. Was thinkin a Riesling before moving to Pinot in the dish after next…)
Santa Barbara live spot Prawn w/ Grade A Seared Foie Gras & beet sauce (Sauternes still? I’ve seen this pairing more with cold foie).
Roast Liberty Duck, sautéed spinach w/ 30Y aged warm balsamic vinegar w/ Melville (Carrie’s)
Colorado Lamb Chops (with the fat cap of course), parmesan cream sauce, black truffles w/ 1986 Lafite & Pichon-Longueville
Prime Ribeye , mashed potatoes w/ Nicolas Catena Zapata 2007 and 2008 Scarecrow
Best "Huevos Rancheros" in Los Angeles...?
Have been to pretty much all the places listed.
I think the best is Joe's Restaurant for brunch on a weekend. Yes, it's a Cal-french restaurant but try it.
But the real best is in Santa Barbara... Not the best cafe in the world but their Huevos Rancheros are worth the trek for.
Need Japanese Rec - OC or Southbay?
Musha in Gardena or TSURUHASHI in OC off Brookhurst.
best in the early evening.....5:30/6pm
Top dishes at ANGELINI OSTERIA??
Opening: potato gnocchi (complimentary)
Prosecco w/ Tuna Carpaccio 9/10
Pancenella Bread Salad w/ Broiled breaded sardine (I am a fish snob, this was delicious)
Gavi w/ Squid Ink Raviolo stuffed with Crabmeat, green beans
Barbera Spaghetti Sausage Ragu w/ Black Summer Truffles
Branzino (mediterranean fish) w/ Clams and baby carrots.
Veal Stinco (friday special)
port wine egg and custard (like ice cream)
plum Tart w/ vanilla ice cream
Sorry didn't get the years, and was drinking too much to remember the wines. It was one of the best meals I've had. The fish? I'm a spearfisher. This was impressive.
Top dishes at ANGELINI OSTERIA??
I've been there a lot. Will have more comments after my tasting menu (first time) tonight.
;)
Informal poll: Best Mexican in the LA area
babita was pretty awful, bland, and overpriced. disappointed CH!
Best Seafood Market in LA?
fantastic will be going here. WHills thanks, will try yours but it's a bit out of the way from where I work....next week!!!
Thanks much. It's Seafood + Lobel's from NY...
Best Seafood Market in LA?
Hi guys,
I need some help :) Here's the background
I'm a spearfisherman. I hate buying fish a day old much less 5 days old. I didn't enjoy Le Bernardin nor Watergrill, nor Santa Monica Seafood because nothing that they sell is fresh. Other than Asian markets which have limited selection, I would be very appreciative for leads for: freshest scallops, live fish, live shrimp, crabs, etc that are not available along the Southern California coastline.
Much appreciated!!!
Japanese Curry from Scratch (you're not going to like it though...)
Do you mind naming the place?
Explorations on Brookhurst: Tsuruhashi, Fountain Valley
Kobe Short rib is the one you want anyway. The others are EH OKAY
Kobe short rib A 14.95/ea
Kobe short rib B 7.95/ea
Prime Skirt Steak sliced thick (or BARELY cooked), otherwise it will taste like that monstrosity on the menu called Prime Ribeye which by nature of the way its cut can never be good...even if you get it with onions.
Kimchi fried rice yep
kimchi homemade yep
egg drop soup double yep
Pitcher of beer yap
The prices are very good- a good dinner for you and a date will run 90-100/alcohol included
Any good Chinese in South Orange County???
What type of Chinese food are you looking for?
