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Woah!! Brooklyn Fare Michelin 3* Chef discriminate towards Asian patrons!

Cesar Ramirez responds:

And, as pointed out in the article, there are photos that show Asian diners in the the exact seats at previous dinners that the lawsuit alleged Ramirez forbid Asian diners from sitting in.

Jan 26, 2015
hobbess in Food Media & News

Best general Chinese food restaurant in Irvine?

I used to love that place, but it wasn't as good as I remembered it used to be when I went there a couple of years ago. But, it turns out that it had been sold awhile back so that probably explains the difference.

Dec 27, 2014
hobbess in Los Angeles Area

Chinese cookbook recommendations?

Every Grain of Rice: Simple Chinese Home Cooking is Fuschia Dunlop's last book, but that was published only recently.

So, if we're not talking about Dunlop's book for Every Grain of Rice, are we talking about Every Grain of Rice: A Taste of Our Chinese Childhood in America?

Dec 15, 2014
hobbess in Home Cooking

OC Chinese Update

Why is LA Eater covering the opening of Twenty Eight in Irvine, but not the OC Weekly?

Instead, when you go to the OC Weekly's food section, they're covering the opening of a food court at a shopping mall.

Isn't a story about Shirely Chung, with her national recognition after Top Chef, opening a restaurant in Irvine a bigger food story in Orange County than a Panda Express in a shopping mall?

Xinjiang food in Rowland Heights- Silk Road Garden

Is Silk Road Garden one of the 10 best Chinese Restaurants in LA?

That's what the LA Weekly thinks:

Dec 07, 2014
hobbess in Los Angeles Area

Gordon Ramsay: Victim of Sabtotage or Publicity Stunt?

Gordon Ramsay is in the news again, this time claiming that he's the victim of sabotage.

According to Ramsay, the opening night at his newest restaurant, Heddon Street Kitchen, was a disaster because a jealous rival sabotaged the opening night by making fake reservations with over half of the bookings failing to show up that night.

But, since we're talking about Gordon Ramsay, I can't help but wonder if this is another infamous Gordon Ramsay publicity stunt.

Its the opening week, and the restaurant is only half full on nights where Ramsay never claimed sabotage. But, by claiming sabotage, Ramsay can spin the story from the embarrassment of a half empty restaurant to a PR publicity bonanza advertising his new restaurant.

This wouldn't be the first time Ramsay has lied like this for the publicity.

In 1998, a biker dashed inside the Aubergine, where Ramsay was the head chef, and snatched the reservation book. Bill Buford described the importance of that stolen reservation book: "at a time when reservations were not computerized, the book was the business: in it were six months of sale."

Ramsay used the theft to gain public sympathy and publicity. When it happened, Ramsay blamed the theft on his mentor and rival chef, Marco Pierre White. Almost ten years later, Ramsay finally admitted that he was the one who stole the reservation book and that he sabotaged his own restaurant.

And, Ramsay continued to lie to generate publicity for his projects. A few years ago, he had this documentary about shark finning. Before it aired, Ramsay tried to drive up ratings with sensationalistic stories about how he was held up at gunpoint and made to line up against a wall, soaked with gasoline, that cars with blacked out windows tried to block him in, discovered a bag of hidden shark fins underneath the boat, etc...

But, when that documentary aired, it was clear that none of that stuff really happened. A black Mercedes passed by, and Ramsay claimed that cars were trying to block him in. There were no no guns, and the only gun is Ramsay stating that they better leave before they 'get shot'. Somebody dumps some liquid that they use to soak shark fins so its not gasoline, but not a drop lands on Ramsay. Ramsay doesn't dive under the boat, and the fishermen are pretty open in showing him their fins.

At this point, with all his fame and TV shows, you'd think that Gordon Ramsay wouldn't need to lie like this anymore to generate publicity but the restaurant business is a tough business.

Nov 20, 2014
hobbess in Food Media & News

Food Arts magazine is shutting down

After 25 years, the magazine, the magazine for the food trade, is shutting down:

Most people probably have never heard of it cause you wouldn't find it in the bookstore and it seemed like you could only find it in cooking supply stores.

But, its a worthy read if you get the chance. Right now, I'm reading through their articles online in case they get lost to the ether like what happened to Gilt Taste food features.

Sep 15, 2014
hobbess in Food Media & News

Mariscos German Locations and Hours

Also, what's traffic like on the 805, which I've heard is bad on weekdays, on the weekends?

I was thinking of going to Pescador first, then to Coronoda and Balboa Park, and then eat early dinner at Carnitas Shack before going home.

From Carnitas Shack, it seems like the closest freeway is the 805. When I'm coming down to SD, I'll be taking the 5 South. But, going back home from Carnitas Shack, I could take the 805 N all the way till it merges with the 5. Or, should I take the 805 N to the 52 West to the 5?

Sep 12, 2014
hobbess in San Diego

Mariscos German Locations and Hours

If I'm in SD on a weekend in the afternoon, how long will it take to drive from Coronado or Balboa Park on the 5 freeway to the Pescador food truck in Chula Vista? (I'm assuming that from Coronado, it would still be faster to get back on the mainland and take the 5 vs taking Silver Strand Blvd).

I like the fact that there are hours posted for Pescador so I know it'll be there. Geographically, Chula Vista isn't close to where I was planning on going. But, looking at the estimated mapquest time right now, it doesn't seem bad. It seems like it'd take less time to drive down there than the wait at Blue Water.

But, that's looking at the estimated time travel at night when there's no traffic on the 5.

Sep 11, 2014
hobbess in San Diego

Mariscos German Locations and Hours

Given the fact that the Mariscos food trucks move around a lot and I can't find their hours for their locations, I think I'll have to go get fish tacos from a somewhere else.

What does Chowhound think of the fish tacos from Blue Water Seafood Market and Grill? And, how bad are the lines for that place? If I only have a limited time in SD, I don't want to waste too much time waiting in line.

Sep 10, 2014
hobbess in San Diego

Mariscos German Locations and Hours

Was the Mariscos Alex the same one as this:

I'm not familiar with SD area so I need to know the exact address of what I'm looking for.

Sep 01, 2014
hobbess in San Diego

Coronado-San Diego with no car recommendations

What does everybody here on Chowhound think of Mistral? With those views, I'm wondering if its one of those places that gets away with so-so ish food because the view is so good.

Aug 31, 2014
hobbess in San Diego

Mariscos German Locations and Hours

From what I've read Mariscos El Pescador wears the fish taco championship belt, but its too far away for my schedule.

So, what would be the best fish taco closest to Coronoda or Balboa Park? If people are saying Mariscos German to refer to any seafood taco truck, it still seems like some trucks would be better than others.

Aug 31, 2014
hobbess in San Diego

Mariscos German Locations and Hours

What are the locations and hours for the Maricos German trucks?

There are some older threads about this but I'm concerned that there may have been changes since then where it seems some of them have closed, changed ownership, etc.. since that information was published.

I'm an out of town hound who's only going to be in SD for a four and five hours on Sunday visiting Coronado and Balboa Park so I want to make sure I don't miss it. Is the one on 3030 Grape St, between 31st St & Fern St in South Park, the closest one to those locations?

When people are referring to Mariscos German, are they all food trucks that are owned by the same owner? Couldn't somebody else try to jump on that and use the same name?

Aug 30, 2014
hobbess in San Diego

A Four-Year-Old reviews... The French Laundry

Aug 20, 2014
hobbess in Food Media & News

Free New Yorker articles for the rest of this summer

The New Yorker is one of my favorite magazines, and I feel that their food articles are some of the best food articles out there.

Until now, their policy had been that they kept most of their articles behind a paywall for subscribers only and release only a few of their articles for everybody else to read.

But, for the rest of this summer, the New Yorker has lifted that paywall for everybody to read, regardless if you're a subscriber or not, all the articles they've published since 2007.

Some of my favorite New Yorker food articles are the chef profiles of Mario Batali, David Chang, April Bloomfield, Yotam Ottolenghi, etc.. The Calvin Trillin article about the peripatetic Chinese chef, "Where's Mr. Chang?" (In LA, we have our version).

What's been your favorite New Yorker food article?

Jul 23, 2014
hobbess in Food Media & News

China: A Culinary Adventure

Bite of China and China: A Culinary Adventure are both documentaries that traveled all across China, exploring the different regional specialties.

How are they so different that we can't compare them?

Jul 16, 2014
hobbess in Food Media & News

China: A Culinary Adventure

A Bite of China is much, much better.

Jul 12, 2014
hobbess in Food Media & News

two broke girls

The show is no Amos 'n' Andy, but its probably one of the more racist shows on TV right now.

It was especially cringe worthy during the TCA when the creator and exec producer declared he was allowed to indulge in racist sterotypes because he was gay.

Feb 16, 2014
hobbess in Food Media & News


"IMO, there isn't any way to tell if it's right for you without actually handling (and maybe using) it."

But, what about for the guests that use that flatware when they come over?

If something is right for me, do you think it will be universally fine for my guests or is it an individualistic choice where something may be right for me but uncomfortable for my guests to use?

Jan 21, 2014
hobbess in Cookware

Wedgwood or Apilco?

What stainless tableware did you get?

Wedgewood white is bone china, which is thin but the most durable form of china you can get. If you like how it looks, get the Wedgewood because its going to be just as durable.

And, how you have you looked at Revol which Sur La Table carries. It seems that's considered to be better than Apilco, or at least, more popular in France.

Jan 20, 2014
hobbess in Cookware


Here's the set I was talking about:

Jan 16, 2014
hobbess in Cookware


I'm looking for flatware, with the ones I'm considering only available on-line so I can't touch and feel them before ordering them.

To try to minimize the costs of shipping and handling for all those options, is there any way to know just by looking at the pictures if a flatware will be off? What should I look for before buying flatware online?

For example, this Moma set:

Does anybody own this set? I'm worried that the balance and how it feels in the hand, especially that knife. I think the knife looks great with that modern shape, but I'm worried if it compromised its function for that form.

I first noticed this on some design blog, but I wonder if the writer actually ever handled this set. With the way design blogs and mags works today, it seems like you'll attract attention by giving the product a eye-grabbing shape or surprise/difference without regard to how functional the product really is.

Jan 16, 2014
hobbess in Cookware

Smithsonian: How the Hot Tamale Conquered the American South

The PR people pushing the Mississippi Delta Tamales are doing an amazing job.

The Smithsonian Magazine hasn't been the only writers to recently publish a long essay/report on the Tamales and the Tamale Festival in Greenville.

There was also Calvin Trillin, who wrote about the tamales in this month's New Yorker:

And, then, I also read about the tamales of Issaquena County and race in a recent essay from Roads & Kingdom, a website which won an award for best travel journalism:

Jan 14, 2014
hobbess in Food Media & News

Pierre Herme designed cookware

I was pretty intrigued when i heard that Pierre Herme helped to design some pastry cookware, ESSENTIEL DE PATISSERIE, for Alessi. I love the idea that you could have something both functional and beautiful at the same time.

But, I just don't get some of that stuff in the collection like this mixing bowl:

Can anybody who does a lot of pastries explain this mixing bowl to me.

I understand that they were trying to save a person from using two mixing bowls where you were mixing a few ingredients in a smaller bowl and then transferring those ingredients to mix with more ingredients in a larger bowl.

But, their idea of a mixing bowl with a little hemispherical dent on the side of a mixing bowl seems weird and not very functional to me.

That little dent seems too small to really mix anything in it. And, then the dent seems like it would be ab interference when you were mixing more ingredients in the bowl as some items would get stuck in that little dent.

And, what's up with that orange silicon bump? With that, you can't use the mixing bowl to melt chocolate with that bump.

Is this mixing bowl another Juicy Sarif, something where aesthetics trumped function? At least, Juicy Sarif looked kinda cool in its own way while this mixing bowl just looks like an ugly chicken but.

Jan 13, 2014
hobbess in Cookware

Vintage dishware- Any issues?

I've decided to finally step up and get some better dishware. And, I figured I could find some good deals on some vintage dishware on Craigslist. There's gotta be so many dishware that gets registered for weddings but never really got used as our society has gotten more casual.

But, then, I read this article about the safety of eating off vintage plates:

It was specifically talking about Fiestaware, but I'm troubled by this sentence, "First, as a bit of background, FDA established and began enforcing limits on leachable lead in tableware 40 years ago. Obviously, any ware, Fiestaware or otherwise, manufactured prior to that era was not subject to FDA limits, because they didn’t exist."

Do I need to worry about this issue for porcelain and bone china dishware that's over forty years old? And, are there any other issues with vintage dishware that I should be concerned or look out for?

I saw a good deal for some old Wedgewood, even though there's way too many pieces for me. But, now I don't know if I should buy it.

Dec 30, 2013
hobbess in Cookware

Fish head muscle delicacy

For fish heads, I know that the cheeks are considered the best part for many people.

But, when I was watching Andrew Zimmern's Bizzare Foods show go up to Alaska, he was eating another part of the fish head that I've never tried.

Zimmern was saying that this was the best part, and compared it to a scallop. This muscle is behind the fish head, near the collar, where it controlled the fins and necks.

Zimmern was doing this for black cods, but wouldn't every fish have the same muscle? Does anybody know what this muscle is called?

I want to learn how to dig out that muscle next time to try it. It sounded like it might be the fish equivalent to chicken oysters- something that not a lot of people know about because its harder to dig out but the taste is worth the extra work.

Aug 09, 2013
hobbess in General Topics

WSJ: FAD FOOD NATION ("Something to Chew On" By Trevor Butterworth)

I think people have become too paranoid and overreact towards genetically modified food. Since the beginning of agriculture thousands of years ago, man has manipulated plants and animals.

All you have to do is see the original form of foods we eat today is see how much they changed once we manipulated and bred them into having the features we wanted. And, I see genetically modified food as an extension of what agriculture has always done to food. Instead, of taking hundreds of years, we've condensed that process to just a single generation.

But, I do question this statement:

[QUOTE]Angola, Malawi, Mozambique, Nigeria, Zimbabwe and Sudan," writes Mr. Gibney, "have all rejected food aid shipments on the grounds that they might contain GM grains." ... Africans just want to be as safe as Europeans. But in this case, Africans risk literal blindness, from Vitamin A deficiency[/QUOTE]

I suspect that the real reason those African countries reject GM grains as food aid isn't because of concerns of food safety for themselves, but because they fear they will be shut out from exporting food to Japan and the European countries that shun GM foods.

When you plant GM foods nearby non-GM foods, there's a real risk of cross-breeding where the GM plants will spread and the non-GM will get 'infected'. Once that happens, it'll be hard to sell those food crops to Japan and European countries that are wary of GM foods.

Ch Ch Ch Cherry Bomb, 1st edition Woman & Food magazine

Who's the woman on the cover? That ain't April Bloomfeld...

Jul 17, 2013
hobbess in Food Media & News

European Union bans all shark finning.

[QUOTE]However, I did read (and, no, I don't have the citation) that as many as a hundred million sharks are killed for their fins. That seems, in any calculation, a significant number.[QUOTE]

There's no need to try to locate that citation because you won't find any citation with any scientific evidence to verify that claim.

I don't know where or how they came up with that number, but its been discredited and debunked even though I last saw that number on Gordon Ramsay's recent Sharkbait documentary. But, that documentary was obviously so distorted and wrong that I don't who would have taken it seriously.

Everybody who ever talks about shark fins always uses the data of the fisheries scientist, Dr. Shelley Clarke. When she came out with her data, it showed that the shark fin trade was much, much higher than previously estimated.

But, read how Dr. Shelley Clarke has been very critical of that 100 million number:

"There were inevitably many unknowns in the formula, and being a scientist, I did my best to bracket these with high and low estimates and to carry through these unknowns as a range. My conclusion was that as of 2000, the fins of 38 million sharks per year were being traded through the fin markets, but that the number could range as low as 26 million or as high as 73 million.

In 2011, with many conservation organizations escalating their campaigns and rhetoric against the shark fin trade, there are few news articles, web sites or blogs that don’t mention the millions of sharks killed each year. But I almost never see any reference to the 38 million, which was after all, my best estimate. Frequently I see “73 million” without any reference to this being my highest estimate, and almost as often I see “100 million,” an estimate that was published in Time magazine in 1997 but for which I can find no scientific basis. Even more troubling, some sources quote these figures as “the number of sharks killed for their fins”, or “the number of sharks finned” (carcasses discarded at sea), or the “number of sharks finned alive” every year.

I’m inevitably interrupted at this point by the question “Who cares about the actual number anyway?” We all should. First, we should seek to ground our positions on these issues in the best available science. Selective and slanted use of information devalues and marginalizes researchers who are working hard to impartially present the data. Second, unless our aim is to prohibit killing all sharks worldwide, we need to know how many sharks can be killed without damaging the long-term sustainability of shark populations and ocean ecosystems. These numbers are hard to calculate and getting accurate estimates of current shark catches, using fin trade data if necessary, is incredibly important to fisheries management. Third, exaggeration and hyperbole run the risk of undermining conservation campaigns. Presenting a high but scientifically unsubstantiated number like 100 million can discredit otherwise valuable advocacy for better resource management and monitoring. "

And, since that data was published, shark fin trade has actually decreased so there's no way that number could have shot up from 38 million to 100 million.

Jul 15, 2013
hobbess in Food Media & News