ozhead's Profile
Shakshuka?
Had dinner at the Hummus Bar & Grill just last night, and though I didn't have shakshuka (thought about it!), everything I did have was excellent as always. Amazing hummus. Sit outside if a table is available and the weather is nice.
I have never, ever, had a bad meal at ____________and I have eaten there over a dozen times!
Nat's West Cafe -- Topanga Cyn. just north of Roscoe. Breakfasts.
Meatball Subs
If you are having a meatball or chicken parm sandwich (and maybe also eggplant parm), you don't have to pull a number and wait. You can just step up to the front counter and they will make your sandwich to order right away.
Langer's vs. Katz's and One Other LA vs NY Observation
At Bea's they have these long, long loaves of deli rye -- too big for your average family, though you can buy half of one. The point to this story is: within the last couple of months I asked one of the counter folks at Bea's whether that is the same bread they provide to Langer's. The answer was yes. .Plus it tastes the same as the bread at Langer's. On the basis of these facts, I will continue to believe that Bea's is Langer's rye-bread purveyor.
Langer's vs. Katz's and One Other LA vs NY Observation
On the topic of the bread: Langers's rye bread purveyor is Bea's Bakery in Tarzana (one block north of Ventura Blvd., half a block east of Reseda Blvd.) You can buy the same bread there -- ask for the "deli rye," as they make several varieties of rye. If you want it to be the same as what you get at Langers, put the whole loaf in the oven for about 10 minutes before you serve it, to crisp up the crust.
There are no bad breads at Bea's. Try the "half and half," if they have it the day you are there: half rye, half pumpernickel, marbled together. A great bread, and every slice makes a beautiful abstract picture.
Where to get good breakfast AND good coffee
Or if you are farther west, Nat's West on Topanga Canyon a block east of Roscoe. But archer is right, the coffee is only adequate.
Ploughman's Lunch in LA Area
Plus King's Head sells Branston Pickle in its retail store, along with other Branston products (e.g., Pickalilli).
It better get better
Interesting report, except for one thing: Uh, what restaurant are we talking about here?
Most delicious gelato--Grom Malibu -- gelato made the old fashioned way
Speaking for my fellow Topanga Canyonoids, I must ask: darn far away? Darn far away from what?
It's Artichoke Season - Who's Got 'Em?
I bought some really excellent artichokes yesterday at Ralphs (Topanga and Ventura store). Very large, very fresh, meaty, delicious, and a buck and half each. As good as anything I have seen at the farmers' market, and considerably cheaper.
Santa Anita Food Truck Festival April 2, 2011
I was at the track and briefly cruised the infield, where the trucks were set up. There were a LOT of people, but it didn't appear there were any long waits. My wife, daughter and I each had a frankie (chicken, paneer, and lamb respectively) ) from Indian Jones -- $5, and delicious. Just wish the horses had helped me cover my expenses.
Costco Los Feliz Now Serving Kirkland...
Likewise the location at Canoga and Roscoe. I tried the hot dog last week and was favorably impressed.
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Canoga Cafe
6200 Canoga Ave, Woodland Hills, CA 91367
Berlin Currywurst
I lived in Berlin (Lichterfelde) for close to 3 years in the late 1960s, Defending Freedom 115 Miles Behind the Iron Curtain. There was a currywurst stand right outside the Andrews Barracks gate,and of course currywurst was to be had anywhere and everywhere around town. I have not yet been to Berlin Currywurst in LA, but let me just say this: "served in a rather addictive sauce of tomato paste and yellow curry. Vinegar and perhaps worcestershire sauce are probably lurking in there too along with some other mystery ingredients" does not sound like a description of the Berlin model I became familiar with. The imbiss vendor would cut the wurst, put it on a very flimsy paper plate, squeeze ketchup -- basic ketchup -- all over it, dust it with curry powder out of a shaker, put a broetchen (a little white roll) next to it, and hand it across the counter. It is by no means a fancy dish, though it IS delicious.
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Berlin Currywurst
3827 W Sunset Blvd, Los Angeles, CA 90026
great Fried Chicken, southern or american style...
1. About a year ago Eva's started doing the fried chicken / beer thing on Tuesdays, but I don't know if they are still doing it; as far as I can see it's not mentioned on the website. The chicken is mighty good.
2. Servorg, Eva's doesn't serve the fried chicken EVERY Sunday; the menu varies from week to week. In my experience, whatever they serve for the Sunday dinner is terrific, and at $39 including wine (and so far it has always been good wine, not cheap crap) and seconds or thirds on the food items, it is a huge bargain. Plus it is about the friendliest restaurant around.
Lunch recommendations for Saturday--Santa Monica, Culver City, West LA
Tacos Por Favor -- Olympic and 14th in SM. Check out the shrimp ceviche tostada.
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Tacos Por Favor
1406 Olympic Blvd, Santa Monica, CA 90404
Looking to WOW the wife for her birthday....any ideas
Saddle Peak Lodge.
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Saddle Peak Lodge
419 Cold Canyon Rd., Calabasas, CA 91302
Disney Concert Hall-Dinner Rec?
There are (or were -- not sure if the service still exists) several Downtown restaurants with shuttle service to the Disney Hall. Roy's is (was?) one of them. We expected the shuttle to be some sort of van, but nooooooooo -- a full-on stretch limo; after the concert we just called the driver on his cell phone and he was there in 5 minutes to take us back to our car, parked in a lot across the street from Roy's. It was very impressive, and free (though we of course tipped the driver).
Fresh Coconut Milk?
Opening a coconut is actually pretty easy. You hold it in one hand with the "eyes" at the top, then strike it sharply at its equator with something relatively heavy (I use the back of a Chinese cleaver; the back of a large chef's knife would work, or a hammer). You are not trying to break it, so you don't have to pound on it. Turn it 1/4 of the way around and strike it again. Turn it another 1/4 turn and strike it again. At the third or 4th hit it should crack open,, more or less around the equator -- if not, keep turning and striking it until it does. If you want to save the liquid inside, i.e., the coconut water, you should do all this over a big bowl. Once it cracks open, you can pull the halves apart and use the tip of a knife to start prying out pieces of the meat. Or, if you are really serious about this, you can buy yourself a coconut grater:
http://www.google.com/imgres?imgurl=http://grocerythai.com/images/91033.jpg&imgrefurl=http://grocerythai.com/thailand-coconut-grater-seat-p-755.html&usg=__0QAephIV2pszQGN_kP-QonLQx1E=&h=300&w=300&sz=15&hl=en&start=0&zoom=1&tbnid=sYwnVojSS-NU6M:&tbnh=117&tbnw=116&ei=hXFsTcSvCpHEsAPm792nBQ&prev=/images%3Fq%3Dcoconut%2Bgrater%26hl%3Den%26sa%3DG%26biw%3D1024%26bih%3D546%26gbv%3D2%26tbs%3Disch:1&itbs=1&iact=rc&dur=721&oei=bXFsTc2LLou8sAOxm-iuBQ&page=1&ndsp=17&ved=1t:429,r:0,s:0&tx=61&ty=48
Fresh Coconut Milk?
Pretty easy to make your own. (1) Open a coconut and break it in half (the liquid inside the coconut, called coconut water, is also good --so save it if you can); (2) either grate the meat if you have a coconut grater (in Guam called a "kamyu"), which is unlikely, or pry the meat out of the shell and pulse it in a food processor until it is in teeny little shreds; (3) put the shredded coconut in a colander over a bowl and pour boiling water over it -- then, when it cools a little, squeeze it until you extract as much moisture as you can. The liquid in the bowl will separate. The part on top is coconut cream; the part on the bottom is coconut milk. Skim the cream off. Then repeat the boiling water step another cup or so of water, to extract the last remaining milk from the shredded coconut.
Review: Langer's Delicatessan - Los Angeles
Just to set the record straight (as they say), the rye that Langers uses for its sandwiches doesn't arrive at the deli with that crispy crust. Rather, they re-bake it briefly to crisp the crust -- a great move, if you ask me. As noted above, you can buy the same bread from Langers's purveyor, Bea's Bakery in Reseda, and crisp the crust in your own oven.
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Bea's Bakery
18450 Clark St, Tarzana, CA 91356
Review: Langer's Delicatessan - Los Angeles
You can buy the rye by the loaf at Langers -- but if you're smart you'll go to the source, where it's considerably cheaper: Bea's Bakery, near the intersection of Reseda Bv. and Ventura Bv.
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Bea's Bakery
18450 Clark St, Tarzana, CA 91356
Looking for Isan/Northeast Thai Food - Thai Town, Perhaps?
Ranu Nakorn is terrific. 13019 Rosecrans Ave., Norwalk -- a few blocks east of the 5 freeway.
Casual Dinner San Fernando Valley
VERY reasonable, very friendly, very good food in very large quantities -- all in all a terrific place for a casual dinner with friends. Good idea to make a reservation.
La Frite Sherman Oaks -- My Kitchen Nightmare
I have always been satisfied with both the food and service at the Woodland Hills store (also the drinks -- they serve a very nice, and very large, martini), though I have not been there in probably 2 years.
La Frite Sherman Oaks -- My Kitchen Nightmare
Does anyone know if the same menu (and other) changes have been made in La Frite's other location, in Woodland Hills?
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La Frite
22616 Ventura Boulevard, Woodland Hills, CA 91364
Not Your Average Burger Thread
Just to get the ball rolling: Fatburger -- but you have to ask them to cook it on the charcoal.
ISO Fig Vinaigrette
Can't help you with fig vinaigrette, per se. But you can get fig vinegar from Gegenbauer in Vienna and make your own. Here's the link, in English:
http://www.online-supermarkt.at/Lebensmittel/EssigOel/Essig/Gegenbauer-Essig/Gegenbauer-Fruchtessig:::12_14_74_447_448.html?language=en
Gegenbauer products are expensive, but worth every Euro.
Organic Active Dry Yeast
Uh -- ALL yeast is organic. It's a living organism, not made of rocks and stuff.
Review: Langer's Delicatessan - Los Angeles
"What's to stop the mayo and white bread from coming next?"
My late friend Joe Hacker (may he rest in peace), as good a Jew as any and probably better than most, once surprised me -- you might say shocked me -- by putting mayo and sliced tomatoes on a pastrami sandwich he made. But in the pilpul following the shock, he explained it this way: "Look," he said, "you love a nice BLT, right?" No question, of course, who doesn't? "And a BLT is made with smoked meat, with mayo and sliced tomato, right?" Who could disagree? "And so," he concluded, "What could be bad about mayo and sliced tomatoes with another kind of smoked meat?" And you know what? He was absolutely right. (He drew the line at Wonder Bread, through -- he made his PLT with mayo on a good sourdough, the way God commanded on Mt. Sinai.)
This is not to say that in Joe's memory I ALWAYS eat my pastrami with mayo and sliced tomatoes -- but I do sometimes, without shame and without worrying about the traditions of my people. Joe WAS my people.
Which brings us back to Langer's, where I would never order pastrami with mayo or sliced tomatoes. Like many here I go the pure route: pastrami. rye. Gulden's. BUT! BUT! I order slaw with it, and a little bowl of the Russian dressing on the side, and sometimes I'll put a little slaw on a bite, and sometimes I'll dip a bite into the Russian, and sometimes I'll take a bite pure, and sometimes I'll mix 'n' match. Trust me: Joe approves.
Ventura (the city) - looking for recs in the area
Maria Bonita, on Main St. down near the mission (cattycorner across the street) does terrific riffs on regional Mexican food and is remarkably inexpensive in light of the quality.
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Maria Bonita
256 E Main St, Ventura, CA 93001
Main St Cafe
450 Main St, El Segundo, CA 90245
