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jaykayen's Profile

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Ways and Means in Orange?

7/10, IMO. The excellence of the mains makes me think they could do better than what I had that night. Main dishes were comparable to Marche Moderne.

I forgot to mention drink service... I asked about a possible typo on the wine list, there was no sommelier that night. "What is demi brut," I inquired. Waiter kind of waved me off? Or I had trouble with his accent. It was a demi sec. Also, the (Chapman?) Mai Tai was supposed to be a classic style Mai Tai, but what came out was anything but. Too much rum, no taste of orgeat. The Chartreuse swizzle was good, though.

Jul 09, 2014
jaykayen in Los Angeles Area

Ways and Means in Orange?

I went there for my birthday during restaurant week back in february. Started off with lobster and skinny fries, from the regular menu. Parmesan skinny fries were excellent, lobster was overcooked. From the RW menu, the app of cooked oysters and I think spanish chorizo was a fail. Main courses of lamb shank or salmon were excellent. Dessert was a decent if unnoteworthy creme brulee.

Jul 06, 2014
jaykayen in Los Angeles Area

Playground 2.0 - Shirley Chung (Top Chef Runner Up NOLA) - VERY LONG

Btw, that type of tea is puerh.

Jun 25, 2014
jaykayen in Los Angeles Area

New York Times salted cast iron skillet steak recipe

I always pre-salt my steaks, or "dry brine" at least overnight.

Oil transfers heat more effectively, giving me a better, more even sear. I would use more oil if I didn't have to clean up the splatters.

May 23, 2014
jaykayen in Home Cooking

New York Times salted cast iron skillet steak recipe

Turn down the heat.

The NYT recipe says not to oil the pan. Without a thermometer, you won't know how hot the pan is. My preference is for a light oiling, maybe half a Tbs, and when the oil starts to smoke, put in the steak.

if your house is full of smoke, you need to turn down the heat.

May 22, 2014
jaykayen in Home Cooking

Poor man's slow cooker?

An oven can keep a lower temp than most stoves can.

May 22, 2014
jaykayen in Home Cooking

water bath seeped into cheesecake...help

I guess you were planning on making it a "layer" of cake, but can you just use it as filling? Line a colander with paper towel, dump out the cheesecake to drain.

After draining out the water, check if your cheesecake is stiff enough to fill a cake. If it is not, beat it smooth or throw it in the food processor, then cook it again. If it is done... beat it smooth or use FP, then proceed to fill your cake?

May 21, 2014
jaykayen in Home Cooking

"Clumps" Forming In Homemade Stock - Is This Normal?

my debris always sinks to the bottom. if you want it to be clear, don't bother straining it, just pour the top portion off and stop before the sediment leaves the container.

May 09, 2014
jaykayen in Home Cooking

Flour measurements

recipe for what?

did you run out of flour?

May 06, 2014
jaykayen in Home Cooking

Sugar Content of Milk! Really?

never heard of lactose?

May 02, 2014
jaykayen in General Topics
1

Good pasta / Italian in central OC?

Pizzeria Ortica, Il Garage.

Also, Tutto Fresco in Orange if you like it "American style."

Apr 21, 2014
jaykayen in Los Angeles Area

My Quest to Find LA's Most Expensive Banh Mi

Tavern (Brentwood) offered one on the lunch menu many years ago, I do not know if they still do.

Apr 17, 2014
jaykayen in Los Angeles Area

Locking flavor into braised or stewed meat.

There is no such thing.

Apr 07, 2014
jaykayen in Home Cooking

Bartender Cracking/Breaking Ice in Palm

A sign of a good bar

Apr 07, 2014
jaykayen in Not About Food

Salt in restaurant food

The soup is almost always too salty.

Feb 21, 2014
jaykayen in General Topics

Valentines Dinner

$75 on Valentine's Day means ethnic.

Lots of good Latin American in that area.

Feb 10, 2014
jaykayen in Los Angeles Area

Are expensive/gourmet coffee beans worth it?

Gourmet coffee? Pulp Fiction was made in 1994.

Unless, of course, you are too young to remember Pulp Fiction.

Feb 03, 2014
jaykayen in General Topics

Am I missing out on anything without a regular cast iron skillet? AKA critique my collection.

Bbbbuuut.... you were the one asking about what you are missing out on.

You cannot get as good of a sear on a CI grill pan as on a flat surface. The flat surface will have full contact with what you're cooking.

Feb 02, 2014
jaykayen in Cookware

Grinding my own beef for burgers- why the freezer treatment?

It doesn't have anything to do with food safety. The texture of the meat is not as good if you grind it warm.

Feb 02, 2014
jaykayen in General Topics
1

Am I missing out on anything without a regular cast iron skillet? AKA critique my collection.

You're not going to get a good sear with the grill pan.

I see little reason to have one other than maybe keeping an oven-roasted chicken from sitting in its juices.

Feb 02, 2014
jaykayen in Cookware

Chocolate chip cookies always turn out puffy

I spank them with a spatula.

Jan 27, 2014
jaykayen in Home Cooking

Pan hot, fish dried, but STILL sticking to pan

So... get a cast iron pan? $15.

Jan 22, 2014
jaykayen in Home Cooking

Help me to buy Green Tea

What cheap green, Asian supermarket tea are you drinking? I like Yamamotoyama very much for $2.50 a box.

Jan 20, 2014
jaykayen in General Topics

DineLA Winter 2014

DineLA is generally a terrible proposition for Chowhounders.

You're probably saving $15 to eat mass-produced food with limited choices, the servers are overwhelmed, management doesn't care, and your fellow dilettante diners are wielding large cameras and interrupting your experience with flashes.

Old Spago, before the redesign, the tasting menu was usually under $100.

Jan 20, 2014
jaykayen in Los Angeles Area

Wedgwood or Apilco?

Fine china is very strong.

My understanding is Apilco is heavier, bistro-style ware. Wedgwood is finer, thinner china.

Jan 17, 2014
jaykayen in Cookware

AYCE Korean BBQ

Gen has a full bar. It is in OC, however.

Jan 16, 2014
jaykayen in Los Angeles Area

Buying Medium-hi quality Shabu-shabu meat in L.A?

Buy a slicer if you eat enough shabu shabu to make it worth it.

Jan 15, 2014
jaykayen in Los Angeles Area

Pressing ingredients against a hot pan

I use tongs because I don't have heat-proof hands like many professionals do.

Jan 15, 2014
jaykayen in Home Cooking

Am I idealistic, old-fashioned, out of touch, a romantic, or just plain wrong? (Multiple choices allowed)

I have never received the bill until I ask for it in a fine dining restaurant.

Jan 15, 2014
jaykayen in Not About Food

"Mix" cakes vs. scratch cakes

The biggest problem with box cakes seems to be the amount of baking powder. I always can taste something that I can only guess is the aluminum.

Jan 15, 2014
jaykayen in General Topics