z

zeprosnepsid's Profile

Title Last Reply

La Table De Joel Robuchon Lunch?

In case anyone comes upon this thread, we called and made a reservation today. It would seem to be 59 euro now. And it's available every day.

Aug 21, 2009
zeprosnepsid in France

La Table De Joel Robuchon Lunch?

I've read that this 2 Michelin star restaurant has an inexpensive (by Michelin standards) lunch menu of 55 euro. But all of the information I can find seems to be a year or two old. Is it still 55 Euro? And is it only on the weekend or weekdays as well?

I assume you should make a reservation, but the webpage only allows reservations after 7:00pm. Since we have to call, I'd like to sound like I know what I'm talking about when it comes to the price and days and things.

Also, my husband doesn't eat meat, but he does eat fish. I'd assume he can somehow navigate through the course choices without hitting a mammal or bird, but this is Paris so I could be wrong. Well, I'm looking forward to the meat at least.

Thank so much for any help. I feel a little lost when it comes to the whole Paris set menu, reservations, courses and all that. I'm really looking forward to it though!

Aug 20, 2009
zeprosnepsid in France

What can I wrap fish in to bake it that is natural?

I ended up just wrapping it in parchment paper because I had some in the house. I didn't see Lotus leaves or Banana leaves at Whole Foods (my fiance swears he saw Banana leaves there, but he doesn't remember where).

I have some corn I'm about to eat though, so I may try the corn husks next time.

I really like the herb smothering idea too, that sounds really yummy. I'm trying to experiment with Salmon and these are a lot of great ideas.

May 22, 2009
zeprosnepsid in Home Cooking

What can I wrap fish in to bake it that is natural?

Great suggestions! I'm going to head to the store in a bit and see what they have.

But what should I tie it with?

Thanks so much!

May 22, 2009
zeprosnepsid in Home Cooking

What can I wrap fish in to bake it that is natural?

I'm going to cook some salmon tonight and I'd like to bake it. Usually I'd do this by wrapping it in aluminum foil, but I'd like to stop using aluminum foil and use something natural. Someone in another thread mentioned wrapping it in blanched lettuce leaves, which sounds lovely, I just have no other call for lettuce at the moment so I am remiss to buy a head just to have it go bad.

What about corn husks like tamales are wrapped it? I've never used them, but is it ok to bake them in the oven?

Any other ideas?

May 22, 2009
zeprosnepsid in Home Cooking

Which Italian Restaurant in Portland is this?

I googled some pictures and that does seem to be correct. Thanks!!!

Jan 29, 2009
zeprosnepsid in Pacific Northwest

Which Italian Restaurant in Portland is this?

We went to Portland a couple years ago and ate a restaurant we really enjoyed, I'm trying to recommend it to my brother but I don't remember the name and can't seem to find it.

I believe it was Italian, I had squash raviolis. It's attached to a hotel, it's south of Burnside (I believe going south from Burnside it's on the Left) in a downtown looking area (it may be downtown, I don't know Portland that well). They have a wine room with a table in it you can reserve. It's upscale-ish. Any of this ringing any bells?

Thanks!

Jan 29, 2009
zeprosnepsid in Pacific Northwest

Ramen Wars!

I ate at Daikokuya once because of all the noise about it and I really didn't like it. If I'm in Little Tokyo I prefer that place on the top floor of that mall that has the Mitsuwa in it (I'm bad with remember names). I tried another place on the same street as Daikokuya a couple years ago and it was the worst thing I've ever eaten, ramen or no. Unfortunately, I don't remember the name though, hopefully they're out of business by now.

I do love Santouka though. It's the best. There's no two ways about it.

I used to like Takeshi Ramen in Glendale pretty good because it was the closest to me. Their soup was a lot lighter, which I was fine with, because sometimes after a bowl at Santouka I feel like I could go a week without eating. But I think Takeshi Ramen has recently changed hands and I don't like it there anymore. Boo... Ramen is so far away now.

I also enjoy Rameniac site! It's great!

Jan 19, 2008
zeprosnepsid in Los Angeles Area

Wedding Reception in Brandywine Valley Area?

Great suggestions so far, I'll look into pricing some of these restaurants. I am looking more to rent out a good restaurant than to rent a hall with a caterer and all that. We'll be going to Delaware in a couple months and I want to make a list of places to look at and eat at. Thanks!

Jan 18, 2008
zeprosnepsid in Pennsylvania

Wedding Reception in Brandywine Valley Area?

We're getting married out of the country but having a reception for our friends and family in the US. My fiance and some of his family are from Wilmington, DE but a lot of people will be coming from out of town and flying into the Philadelphia airport so we wanted something in between. And Brandywine Valley seems to be vaguely in between.

Because there won't be a ceremony we were thinking of having it in a great restaurant. It'll be for 130 people and our budget is 10k-15k. I'm up for any kind of food as long as it's good and not super expensive. I'd love any suggestions from people in the area since I'm not sure where to start -- what tastes great? Thanks so much!

Jan 16, 2008
zeprosnepsid in Pennsylvania

Best Italian Everything In LA?

I've been to the Eagle Rock place a few times but I can never get the bread I want. They only make certain breads at 10am on Tuesdays or noon on Saturdays or whatever. Whenever I've been there they only have French rolls.

*

I'm certainly thinking of a trip to San Pedro though so I'll check that grocery out.

Dec 31, 2007
zeprosnepsid in Los Angeles Area

Best Italian Everything In LA?

I went to Italy earlier this year and have spent some time and effort since I've been back trying to recreate certain culinary experiences to no avail. So now I'm looking for some help.

My typical day in Italy was to wake up and go to the nearest bakery and get 'pizza' bread. They actually just called it pizza. It was like a focaccia with olive oil lightly drizzled on top. It was at every bakery in every town or city we went to. Then I'd have a light pasta dish for lunch. Fresh fruit sold at outdoor stalls for a snack. Then a great Italian 5 course dinner followed by sorbetto.

I've managed to make some sauces myself since then and have done well trying my own recipes, but what about when I want to go out? I've tried a couple local 'Italian' bakeries (in Eagle Rock and Pasadena/Altadena) but I couldn't even find decent focaccia nevermind 'pizza' bread.

So alas, I'm looking for the following things:

1. (Bakeries) - A good Italian bakery, that makes Italian bread, not just French rolls.

2. (Restaurants) - A good Italian restaurant that has 5 course meals. A bit of a caveat, we're willing to spend a little money on this, but I'm not that interested in super glitzy, super pricey, super trendy, west side spots. It's just not my scene. And we don't drink alcohol, so the food is more important than the wine.

3. (Sorbetto) - Yummy after dinner Sorbetto! Strangely, that 'Melt' chain that's in some malls is really pretty good. Any other suggestions?

4. (Italian Neighborhoods?) - I've heard there's some kind of Italian section of San Pedro - is it an actual section? What streets is it in between? What's good there? I've looked at the Chamber of Commerce web page and some others but I can't seem to really find much information about it.

5. (Grocery Stores) - I'm not one for pizza or delis' but I wouldn't mind recs for little Italian grocery stores too! I've found a couple around that have been alright. I like trying different olive oils, pasta, sauces and getting pizzelles or other such things.

6. (Fresh Pasta) - Oh, and is there anywhere good to buy fresh pasta? I buy some at Whole Foods sometimes but when I was in Vancouver last year you could buy fresh pasta at Farmer's Markets - anything like that? I've been to Farmer's Markets in Eagle Rock, Glendale and that area, but never seen anything like it.

Thanks so much for helping me find the best Italian I can in LA!

Dec 31, 2007
zeprosnepsid in Los Angeles Area

Lost in La Canada

I'm going to disagree with some of the people so far. Dish can be slow but only when it's busy, it moves quickly enough in off peak hours.

I agree there is a lot of good stuff on the Montrose strip. It's on Honolulu Blvd. Someone mentioned that Zeke's was overpriced, but some of their sandwiches are worth it (there's one that's like a pulled bbq chicken or something...), and they're not outrageous priced. The Pho place on the strip isn't bad. Really none of the restaurants on the strip are bad.

None of these places are fast food cheap, but all are medium priced.

Oct 08, 2007
zeprosnepsid in Los Angeles Area

Why did my Pesto have so much kick?

FOLLOWUP! It was, of course, the garlic. Cutting down made the Pesto taste just right.

We tried the basic recipe (basil, pecorino romano, garlic, olive oil, toasted pine nuts) substituting some spinach for some basil and substituting walnuts for pine nuts. The spinach definitely didn't add anything (except for some vitamins and minerals) and overpowered even the strong pecorino romano. The walnuts made for a very pleasant sauce, but we like a lot more flavor and will be sticking with the pine nuts.

Thanks to everyone for their help!

The pesto odyssey continues...

Oct 08, 2007
zeprosnepsid in Home Cooking

Looking For A Great Every Day Pot

We’ve been using our same non-stick steel pot for ages. But quite a lot of the non-stick has come up over time and we’ve become concerned realizing that probably all that missing non-stick has ended up in our stomachs.

We want to buy a new pot but are trying to decide what would be best for us. We have no dishwasher, so we like the easy clean aspect of non-stick. Something that doesn’t take a ton of care would be great (I have an awesome cast iron skillet that I love but it seems to demand more attention than I have to give on a piece of cookware). We use our pot pretty much every day, often more than once, so we need something to stand up to that kind of use.

We can’t spend a ton on the fanciest pot available, but we’re willing to buy something that’ll last. We had bought a cheap stainless steel (not a non-stick) before but it very quickly got rice burned into it. We spent a lot of time and effort cleaning it back to usefulness, just for it to get all burned up again so we threw it out. So, we'll spend the money if we have to.

Someone mentioned copper cookware, but I don’t know anything about it. And is Calphalon worth the cost? Will it not scratch up like our non-stick?

I guess a smart investment would be to buy some cooking utensils that don’t scrape up the non-stick…

Oct 08, 2007
zeprosnepsid in Cookware

Why did my Pesto have so much kick?

I don't know anything about basil, but I'm learning!

I just used the basil from Whole Foods, it was the only one I could find, it just says 'fresh basil'. I still have cheese leftover so I was going to go down to the farmer's market today and get some more basil and give the recipe another shot....with less garlic...

and glen, I like the roasting idea. I've always like roasted garlic and I could see where that might cut down the spice.

Thanks again everyone!

Sep 27, 2007
zeprosnepsid in Home Cooking

Need lunch, dinner in Burbank/Toluca Lake

I haven't been to Ca' de Sole in a while either, but I've always liked it.

Although I understand wanting to avoid the mall for lunch, I'm a big fan of Zankou. It's a chain but a local one, and they have my favorite falafels and hummus. Most people enjoy the garlic sauce. It's not far from the airport.

And if they are staying in Burbank and want to grab something in the morning, I know a lot of people like Porto's but I've never been a fan, there's a Western Bagel on Hollywood Way.

Sep 27, 2007
zeprosnepsid in Los Angeles Area

Why did my Pesto have so much kick?

Thanks to everyone for the replies! I generally like garlic and recipe said 1-2 cloves. So I put in two cloves, but honestly they were very big cloves. I'll try it with less next time!

Sep 27, 2007
zeprosnepsid in Home Cooking

Tops Kobe Cheese Burger is Tops

Kobe Beef Burgers are one of my favorite things in the world to eat, but they're usually so expensive. I'm so happy to find out there is a good, decently priced kobe beef burger like 10 mins from my house. I am absolutely dying to try it out. Thanks so much for the post.

P.S. I looked at the website for the restaurant and I don't see the Kobe Beef Burger listed on the menu, what's with that?

Sep 27, 2007
zeprosnepsid in Los Angeles Area

Why did my Pesto have so much kick?

I made Pesto last night, following the basic recipe (basil, pecorino romano, garlic, olive oil, toasted pine nuts) and it tasted pretty good, but it had a serious kick to it. Like a bit of spiciness. At first I just thought it was because Pecorino Romano is really sharp, but I tasted the cheese itself this morning and sure it was sharp and salty but not with this kick that the pesto had.

Anyone have any idea what caused it? Did I maybe put in too much or too little of something? I think I burned my pine nuts a little -- would that have caused this?

Or does anyone have any ideas how I could bring down the spiciness? I've been thinking of mixing in a little Spinach with my Basil or a little Parmesean with my Pecorino Romano, would this tone down the kick?

Sep 27, 2007
zeprosnepsid in Home Cooking

Pumpkin Season - Recommendations?

Pumpkin is probably my favorite food in the world. Unfortunately, I'm an impossible cook. So any recommendations for good Pumpkin food around town? I'm particularly fond of Pumpkin Raviolis.

Usually, each fall, I eat at Dish in La Canada every weekend for their Pumpkin pancakes.

Sep 27, 2007
zeprosnepsid in Los Angeles Area

Makin' Whoopee ... and Pizza Bread

I went to Eagle Rock Bakery twice this week and I think I'm done with the place. I went in on Sunday and was told there was no bread on Sundays. Fine. They said come Monday at 10:30, and I did, and all they had was rolls. No real bread. I asked them about the Focaccia and they say only on Fridays, at 11:30.

I just came back from Italy and I love Pizza Bread, but I didn't see it indicated on any of their signs. And who knows what day and time they make it at.....

Sep 24, 2007
zeprosnepsid in Features

Makin' Whoopee ... and Pizza Bread

I went to Eagle Rock Bakery twice this week and I think I'm done with the place. I went in on Sunday and was told there was no bread on Sundays. Fine. They said come Monday at 10:30, and I did, and all they had was rolls. I asked them about the Focaccia and they say only on Fridays, at 11:30.

I just came back from Italy and I love Pizza Bread, but I didn't see it indicated on any of their signs. And who knows what day and time they make it at.....

Sep 24, 2007
zeprosnepsid in Features

Kobe Beef Burger?

Thanks for all the replies! I have a good list now and can't wait to try them.

Jul 31, 2007
zeprosnepsid in Los Angeles Area

Going to Santouka for Lunch

The Shio at Santouka is awesome. I am excited for you (and vaguely jealous).

Jul 31, 2007
zeprosnepsid in Los Angeles Area

overrated/over hyped?

I agree with the early posters about Pinks, Doughboys and CPK.

The thing with Pinks is that I like a plain dog, and they don't have a very good plain dog. I think it's probably better for people who like all kinds of crap on it.

I only ate at Doughboy's once and I don't remember what I got there, but it was so hyped and it was so blah.

*

I have to disagree with all the Zankou haters though. I like Zankou quite a lot -- but I suppose it's not the best place I've ever eaten. Perhaps it's overhyped. But if you have reasonable expectations you'll be more than reasonably happy. I have one in walking distance and I eat there with disturbing regularity. And their hummus and falafels are some of my favorite in the city.

Jul 30, 2007
zeprosnepsid in Los Angeles Area

Kobe Beef Burger?

I was recently in Boston and had a Kobe Beef Burger and boy was it good. I can't stop thinking about it but who knows when I'll be back in the city. So I was wondering if there was anywhere in LA that I could get a Kobe Beef Burger? (I'm in Glendale, but anywhere in the city is fine...)

Jul 30, 2007
zeprosnepsid in Los Angeles Area

best burger in Los Angeles

I'm not really an expert either, but I used to live downtown about 4 years ago and I would go to the Happy Hour at McCormick and Schmidt's where the burgers were only $2 or something (I don't know if they still are during Happy Hour) and they were really, really good. At the Happy Hour pricing was a steal. I'd definitely recommend them.

Jul 30, 2007
zeprosnepsid in Los Angeles Area

Gourmet Chocolate Showdown: Valrhona vs. Amedei

Chocolate with goji berries, chocolate with bacon(?) and spicy chocolate all sound perfect for the boyfriend =) Thanks for all the suggestions! More to try!

(As for the money, it was boyfriend's birthday and all he wanted was the Amedei so I bought him that and a little for myself. And knowing he was a a big chocolate fan, my sister sprung for the Valrhona as a birthday gift! As for all the other not cheap but not as expensive bars, he has himself on a regime of buying one every two weeks. But this has been going on for like a year, so he's sampled quite a lot at this point!)

Jun 11, 2007
zeprosnepsid in General Topics

Gourmet Chocolate Showdown: Valrhona vs. Amedei

My boyfriend recently got very interested in Gourmet Chocolate. He's always liked sweets so I ignored this. I didn't really like chocolate, and I'm also lactose intolerant so I was even less interested. But it became clearly this hobby was here to stay and I began to learn more about it. Like the fact that Dark Chocolate has no milk in it. And that gourmet dark chocolate doesn't taste anything like the commercial dark chocolate I was very opposed to growing up.

I started to taste some of his relatively gourmet chocolates but I wasn't very impressed (this included stuff like Green and Black's Maya Gold). But then I was introduced to very gourmet, vintage bars from Italy and France! In Italy they call them 'Cru' (like wine) -- where the beans all come from the same plantation -- and boy, I can't get enough.

Enough long intro!

Recently we compared Valrhona Trinidad and Amedei Trinidad. And Valrhona Venezuela and Amedei's Chuao bar (with beans from Venezuela) which has famously been voted the best bar in the world.

And now, some observations: The first observation is that my taste buds are a lot more sensitive than my boyfriend's. He said he read that women's taste buds are more sensitive than men's. But I think it has something to do with the fact that he eats a lot of spicy and msg-infused super tasty food and I eat a lot of plain things. Anyone know the science of this?

I found the Valrhona bars to have a much more enjoyable consistency than the Amedei bars. I'm not the kind to let the chocolate melt in my mouth. I like to chomp. And the Valrhona bars are fun to chomp. The Amedei is almost too smooth (perhaps better for melting?).

Both Trinidad bars are good. The Trinidad taste, to me, seems to be outstanding in it's lack of outstandingness. It's just chocolate. Not too bitter, not fruitty, not too nutty. Just good, solid, straight chocolate. Both my boyfriend and I found the Valrhona a little more pleasant. The Amedei just had less to offer.

But the real test was of the Venezuelan chocolates. I immediately understood why the Amedei Chuao was voted the best in the world. I've never tasted anything like it! I checked the ingredients like 7 times. It says "cocoa mass, cane sugar, cocoa butter, vanilla" - really? that's it? Because the taste is crazy. I think it's really fruitty. It tastes like chocolate covered berries. And the taste is so complex. It lives on and on and your mouth (it even got stuck in my throat a little and I drank some tea and it mixed with the remnants in my throat and mmmm....). I mean, it's just crazy. Every bite I said I couldn't believe it. My boyfriend, on the other hand, with his burned out taste buds, didn't get what I was talking about.

The Valrhona Venezuela on the other hand starts off good. I bit in and got a burst of smoked berry flavor. Wow I thought. Then I kept chewing and huh...what is that... oh I don't like that. A bitter almost burned aftertaste. I think the Venezuela gives too much away -- too much flavor in the initial bite, and then leaves you unsatisfied with the aftertaste. Unlike the Amedei, which gives you less of a flavor blast but a more sustained experience that doesn't let you down. If only it had the consistency of the Valrhona!

I don't have the boxes around anymore, but I think both Valrhona bars are only about 64% cacao and the Amedei ones were 70%.

Anyway, I wanted to know what other people's preferences were. Do you think the Amedei Chuao "best bar in the world" is worth the high price tag? Does anyone else agree that these 'cru' bars taste a lot better than the hybrids? Do you prefer Valrhona or Amedei? Do you prefer Trinidad beans or Venezuela? (We have a Valrhona Madagascar bar we haven't tried yet...)

And what is your favorite kind of gourmet chocolate? My boyfriend has tried just about everything Whole Foods has to offer (Dagoba, Green and Blacks, Scharfenberger) and I've tried a couple of them. But I'm very interested in these other Italian and French companies. I'm going to try some Domori next. Which of their bars do you suggest? Or which of other company's bars?

Jun 11, 2007
zeprosnepsid in General Topics