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wildgift's Profile

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Umeboshi Storage/Shelf Life?

My mom makes it and we keep in the refrigerator. I just got some from 2008, three years ago. I recall we'd be eating them going back four or five years sometimes. The flavor gets better with age - and yours is probably already a few years old. It's also kept unrefrigerated in a jar on the table, as a condiment.

I just read that the seed has chemicals that are transformed into an aromatic toxin that helps to preserve them. If you put umeboshi into a rice ball, it'll last for a day unrefrigerated. Normally, unrefrigerated warm rice spoils in a day, so it's pretty amazing that just putting this pickle inside will preserve it.

May 02, 2011
wildgift in General Topics

Singapore Style Fried Rice Noodle (星洲炒米粉) ... the most bastardized dish in all of SGV?

Not germane to the review, but Baccali's is pretty new, and was actually one of the last restaurants to "go Asian". I think it's been there ten years or so, which, I suppose, makes it "old" (but, hell, I'm old); it's still newer than Sam Woo. It used to be a Sir George's buffet.

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Sam Woo Cafe
727 N Broadway, Los Angeles, CA 90012

Dec 27, 2010
wildgift in Los Angeles Area

Whole Foods Makes Us Lazy Cooks

Most folks don't have decent knives, and even more don't sharpen them regularly, so chopping vegetables sucks. But get a nice knife and learn to sharpen it, and chopping is fun and quick. You get your vegetables in the shape you want - and you can store leftovers, sliced, in the fridge for another day.

Dec 26, 2010
wildgift in Features

Basic Savory Mochi (Age Mochi)

You can buy kirimochi from Mitsuwa mail order. I'm sure other shops will have it as well. It not dry, but is sold as a dry good. It's just very hard.

Dec 26, 2010
wildgift in Recipes

Basic Tortilla Chips

I'm confused here. All the corn toritillas, including Guerrero, seem to be the same. I've seen some yellow tortillas here and there, but most of them are an off-white. Is this because I'm in Los Angeles and they give us a different tortilla?

I find the chips come out better if you use stale tortillas. Just get the 36 pack, and when the last ones get all grainy on you, put them into the freezer for chip making :-)

Feb 18, 2008
wildgift in Recipes

Mochi Ice Cream

Lulz. Mochi ice cream was invented in Los Angeles. Go LA!

Feb 18, 2008
wildgift in Recipes

Ozoni Soup

My American style one is dashi broth (with a little shoyu), chrysanthemum greens, carrot, one whole shrimp (cooked separately), lotus root, shiitake mushroom, and mochi. Sometimes, we'd use other kinds of mushroom.

Feb 18, 2008
wildgift in Recipes

Toasted Mochi in Seaweed (Norimaki Mochi)

I think that's the wrong kind of mochi. You want the kind that's pounded from rice, not formed from powder. And for this recipe, I think you want the really hard kind that looks like it's dry, but relaxes when it's heated. Wish I knew the names, but I don't.

Searching online for a mail-order mochi store turned up nothing! What's wrong with the world?!?

Feb 18, 2008
wildgift in Recipes

Adzuki Bean Porridge (Zensai)

Aduki is pedantic. Azuki is phonetic.

Is there enough sugar in this recipe? I have to put a lot in there to really thicken the beans. Also, I put the mochi and beans together in the bowl, not the pot, so they don't mix flavors too much.

Feb 18, 2008
wildgift in Recipes

Guacamole

I'm with nopal - onions and a pinch of salt. Good avocados taste fine without anything added.

I make a Japanese guacamole with chopped green onions (including the white parts) and a little dash of soy sauce. It's basically the same, but the onions make it look Asian.

Feb 18, 2008
wildgift in Recipes

Best fresh salsa and chips restaurant?

I'm not the pro here, but I like the salsa at:
Teresita's, 1st St, East LA,
7 Mares, Whittier Bl., Montebello,
Chevy's, Burbank (yeah, so what!)

I like the chips at these places, too, but my current fave chips are at Carl's Jr. on San Gabriel, in San Gabriel (near Babita's). I'm pretty sure these aren't homemade. The "Mexican" food there isn't good.

Teresita's has the best food of those listed.

Also, to add to what tasteELA wrote, the Superior in Boyle Heights is neat, because you can watch the chips being made. Tortillas go in one end of the machine, and chips come out the other end. Some of their salsas are really good, too. The quality of their food depends on how well you cook.

Apr 08, 2007
wildgift in Los Angeles Area

"Won Tons" roundup (SGV)

I have to second the HLK suggestion. The people there said they were not related to HLK, despite the similar name of Har Lam's Kitchen.

Feb 14, 2007
wildgift in Los Angeles Area

Bean & Cheese Burritos--Who has the BEST?

I second the vote for J&S. It's the best old-style one. They're open 24 hours.

I also like the ones at the Tacos Oaxaca truck in East LA, though they are weird, because they add a lot of onion and use whole beans from their pot -- basically, they don't know what a B&C is. Taco Nazo on Garvey in South El Monte is good too; they use the white Mexican cheese. Some Carl's Jr's have a Green Burrito portion, and they have an interesting B&C - they put salsa in - it's pretty good. El Atacor, all of them, are good, but I like the more northerly one on Figueroa in Lincoln Heights best for their B&C. Also, a bit farther up on Fig is La Abeja - haven't had that in a long time, but it's a good one, though pretty rich with fat or something.

I have been compiling a map of B+C burritos on Platial.com. I'm not sure if I can post the URL here, but you can look under the Explore menu, for Maps, then type "los angeles burrito" and the map comes up. All the other B+C eaters are invited to add to it, as it's open to participation. It's only for B+C mapping -- no meat.

Feb 13, 2007
wildgift in Los Angeles Area