rjwong

LA Times Food Section -- November 9, 2005 Viewing the LA Times website, www.latimes.com, requires registration. If that is unacceptable, try clicking this link here, enter the URL address of the LA Times and proceed accordingly. Some content is in the premium section called www.calendarlive.com, which requires an additional fee. Japanese pop / by Linda Burum Izakaya, those trendy late-night gastropubs, are bursting onto the scene here. Izakaya (ee-zah-KAH-yah) is a Japanese pub or tavern that serves small dishes that are to be shared, in a sense, Japanese tapas. A little drinking-and-eating at a communal table or a dining bar in front of a chef at an open kitchen until the late hours of the evening, and you have an izakaya, to cultivate a relaxing setting that encourages warm communication. Where to gather for sakana and sake / by Linda Burum Even as we go to press there are more izakaya opening their doors throughout Southern California. Here are the many we love, but this is not an exhaustive list. Kanpai! These drinks are all the rage / by David Lansing Juicy, light and inventive, shochu cocktails go perfectly with the small plates at izakaya everywhere. Includes four recipes of drinks: Sora (sky) martini; Aloha; Cherry blossom; Geisha House shochu cocktail Fall's golden globes / by Russ Parsons Don't let the name fool you. Winter squash are here now -- and they are demanding star treatment. Winter squash are harvested in the fall and they store very well during the winter months, thus the name. With all the various colors, shapes, sizes, and textures, their beauty ... makes them one of nature's more versatile vegetables: Until you're ready to eat, you've got a holiday centerpiece. Includes two recipes: Winter squash risotto with walnuts and fried sage leaves; Caramelized winter squash Dark layers of mystery / by Barbara Hansen Invite Mexican chocolate for dessert and its beguiling flavor will keep everyone guessing. Although used mostly in hot drinks and savory moles, Mexican chocolate is rarely used in desserts. And why not? Given these nuances of flavor, a dessert made with Mexican chocolate is irresistibly intriguing. It's chocolate, but with a subtle, mysterious difference. Includes three recipes: Churros and chocolate dip; Mexican chocolate layer cake; Mexican chocolate flan Battle of the braisers / by Donna Deane EVERY fall, when braising season begins in earnest, we pull out our favorite heavyweight: a 5.5-quart round Le Creuset enameled cast-iron pot. This time around, it was Le Creuset versus two new braisers: 5-quart Staub La Cocotte braiser and 5.5-quart Emile Henry Flame-Top Stewpot. Who won? Well, read the article ... There is a discussion thread about: Le Creuset Vanilla, chocolate or porcini? / by Leslee Komaiko Bastide and other L.A. restaurants serve up icy starters. What is this? Ice cream ... as an appetizer? Yes, you have read correctly. Think fennel, smoked corn or even Japanese rice. Thanksgiving SOS Need help for Thanksgiving? Where scene meets cuisine / by S. Irene Virbila Wilshire in Santa Monica is given a 2* rating. Chef Christopher Blobaum is creating a menu that's highly seasonal. There's some very good food at Wilshire, and sometimes a few misses. Why, perhaps? Word of mouth about the hyper-glamorous garden and outdoor bar are drawing a crowd more intent on hooking up or partying than savoring the chef's high-concept American cuisine. WINE OF THE WEEK / by S. Irene Virbila 2003 Viña Sila Naiades Rueda: Castile-Leon; about $26; aromatic and lush; goes with oysters, seafood risotto, paella, Dungeness crab. Barrel fermented, it has a lush texture and a perfume of citrus and honey, and enough acidity to make it a terrific wine with food. *********************************************************** *********************************************************** Calendarlive Stories on Thursday French spoken here / by Leslie Brenner Critic's notebook on Bistro de l'Hermitage. A waiter speaks to you in French. It's packed with people young and old, drinking their wine and eating their foie gras or their entrecôte. But we're not in the 17th arrondissement; we're in Culver City. Going places / by Leslie Komaiko Got a yen to travel? You need only brave a bit of L.A. traffic for a taste of the Far East, Deep South or anywhere else your appetite desires. Includes five restaurants: Housenka on W. Olympic Blvd., Beverly Hills; Rubin's Red Hot on Ventura Blvd., Sherman Oaks; The Tudor House on 2nd St., Santa Monica; Gumbo Pot on W. 3rd St., L.A. (aka Farmers Market); Warszawa on Lincoln Blvd., Santa Monica. Edited to add a link

Au contraire, suzilightning. Like a good rehearsal pianist , Eric has done an excellent job keeping Kathleen on the straight and narrow. Kathleen, how many pieces of chocolate have you had during this foodblog? How many would you normally have? As I mourn the end of the world, I mean Kathleen's foodblog, I've really enjoyed this week. Great opera, great food, from a great person (That's you, Kathleen!!). Don't stop the music. Don't stop the cooking either.

Neal, Welcome to the California forum! Eagle Rock is located between Pasadena and Glendale (where I happen to live, neighbor ). Off the top of my head, there are a few places around Eagle Rock you should visit: Trader Joe's calls itself "a unique grocery store." It really is, if you're not familiar with the store. Casa Bianca is a neighborhood Italian restaurant which apparently has some decent pizza (haven't tried the pizza yet). Cafe Beaujolais is a pretty good neighborhood French restaurant. I've only been there once. Over in Glendale is a large Armenian community. The restaurants there are Middle Eastern / Mediterranean / Armenian / Lebanese / Persian ... (I can't really tell yet). Lots of kebabs, falafels, roast chickens, ... Also in Glendale is this Cuban bakery/restaurant called Porto's. Really good cakes, really good Cuban sandwiches. Pasadena is a very popular destination spot on the weekends. Plenty of chain restaurants and several casual independents. In just those three areas cover a lot of territory. Again, Neal, welcome to LA, neighbor!

Così fan tutte is a comic opera that Mozart composed in 1790 at the age of 34. It's about two couples, where the men head off to battle and the women say they will be faithful to them while they're away. Mind you, this is all a set-up by the men to show the fickleness of women. In Mozart's opera, the title means "They're all like that," namely women (tutte). In bergerka's case, where the two guys bailed out, it means "They're all like that," namely men (tutti). If this is confusing to you, don't worry about it. Opera lovers ... They're all like that ...

They bailed out on you?? What can be said? Cosi fan tutte I wouldn't have mind taking one of their places. Mind you, I have to be good: I have an appointment this week with my cardiologist. So, a virtual meal with MEAT will have to do. Your last day of blogging??!! Do you mean tomorrow is "the end of the world" and then Valhalla?

I've been to Daniel Boulud once (and it should have been twice) and I really liked it. I got to sit outside in the terrace, but didn't get to see the entire show. This was back in July 2005. I had the roasted beet salad, followed by their special that evening, risotto with bay shrimp, English peas, etc... and a trio of sorbets. Daniel Boulud has a more relaxed atmosphere, especially outside on the terrace. You can't go wrong with Daniel Boulud. I haven't been to Fix ever. I think there are some who have and posted their reports on some of the other Las Vegas threads. I'll see if I can find some links to those threads. edited to add: I found it! Boy, that was fast! LV - FIX

Churrascaria Tropical

Is Rodizio(?) one of those Brazilian churrascaria?

What were the appetizers that were served before the meal, Marlene? Were they creative or just plain ordinary? When you are attending events, do you get some good ideas for your events? Please let your husband know that he has chosen ... wisely ...

JAZ, Daniel Patterson provides a good thought-provoking argument. I was wanting to ask you and the other NorCal members whether you feel trapped in this "culinary Groundhog's Day" that Patterson describes? If you noticed in the very beginning part of the article, there was a brief mention that Patterson was planning to open a restaurant in the area. Perhaps he wrote this article to get people's reaction. In a sense, to "test the waters" (no pun intended ).

According to the menu, it says "cactus fruit puree." I probably wouldn't know a hibicus if it hit me.

Mike, I agree with Melanger. Check out one of the hotels along the Strip. Of course they want your business. Wynn is definitely one of the newer spots. Try also the Bellagio. If your group has a sweet tooth, Bellagio has a world-class patisserie. If your group is more into wines and great appetizers, try Rosemary's Restaurant. Two potential problems: maximum capacity is 60 people (double-check just to make sure) and the restaurant is far away from the Strip, about seven miles west from Sahara's at the north end of the Strip.

Un moment, madamoiselle. Do you mean le vrai gratin dauphinois contains no cheese? Well, I did check with Julia (Child), and she did say in her book that the cheese can be omitted. Apparently, you are a NO CHEESE fan in your gratin, ehh?? I'm certain that after the end of Act I (the short ribs dinner), there will be a ballet scene featuring the three ferrets ... and maybe Mickey ...

Daniel, if you're correct, then Mozart was correct: "Cosi fan tutte!" All right, bergerka, "spill the beans!"

Actually, those aren't grasshoppers. They look more like crickets, but who's asking anyways?

So you want to be treated like ... a soprano, Kathleen?? Oh my gosh, Maria Callas ... in the kitchen with knives etc. ... singing the Queen of the Night aria ... I agree with maggiethecat's idea: be an apprentice under Sam. Watch and see how it's done. For me, as a kid, I had the opportunity of watching my family members prepare Thanksgiving & Christmas meals year after year after year. It's the same thing in music: observe how the great singers do it. Watch. Listen. You can learn fast, but don't rush into it. Great cooking & great music can't be rushed.

Grape Crop Lifts Hopes for '05 Vintage / by Jerry Hirsch NB Reading Los Angeles Times online requires registration. Are you optimistic or pessimistic about the 2005 grape crop?

As I do the Los Angeles Times Food Section Digest each week, there is in the food section ... "The Review." For the past couple of months, I kept reading reviews on this steakhouse and that steakhouse and another ... steakhouse. So, in this week's edition of the LAT Food Digest, the food critic S. Irene Virbila reviews ... a steakhouse, yes. She admits in her review that it is rather difficult for her to get excited about going to another steak place. I can understand where she's coming from. As I have been doing my "research" for the past several months, the only one I've really enjoyed so far was the Pacific Dining Car. Then last week, I decided to go back to Ruth's Chris Steak House in Beverly Hills. I hope my cardiologist doesn't find out ... I arrived on a Sat. night just after six, just by myself. There was a few seats at the bar with a full menu. I took a seat with a good view of the TV which was showing a college football game. I ordered the New York strip medium rare. Along with all that red meat, I also ordered a dinner salad, broiled tomatoes, and a glass of Simi from Alexander Valley. The steak came out sizzling on their usual extremely HOT plate with all that melting butter on top. The NY strip tasted as great as I remembered it all those previous times. I wonder if that 1800-degree oven really does make all the difference. That was a very satisfying steak and a very satisfying meal. And UCLA came back from 21 points down with 8 minutes left to win the game in overtime to remain undefeated. And THAT was a very satisfying evening ...

Except for the mole rojo, my friends did the ordering. The chapulines were slightly spicier and definitely crunchier than the nopales. The nopales wasn't bad. I always get weirded out because I see it in its uncooked stage with all those needles in the grocery store.

Seven dollars for two people?? NO WAY!!

My first afternoon tea experience was quite enjoyable. Here are a few photos: The Living Room at the Peninsula Hotel, Beverly Hills. At the top right corner of the photo is: Our table. I sat at the chair closest in the photo. The tea setting, with the tea strainer and of course, the Devonshire cream ... We began with an order of strawberries. I ordered the Royal Tea menu which came with a glass of cranberry cider (a substitution on my part). Tea, Earl Grey, hot. A three-tier tray of sweets and savories, and they're mine, all mine ... Another tray, this one for my tea companions The teapot with its tea cozy. My Earl Grey, being poured through the tea strainer A company of teapots at a table about 7 feet to my right. During tea time, my tea was always served to me. Yes, I'll have that one last cup of tea, please. The Earl Grey tasted fine, not bitter at all. During the course of time, the tea became stronger. A small pot of hot water was later served to help dilute the tea a bit. I wouldn't mind another afternoon tea. Not at all.

Guelaguetza; 3014 W. Olympic Blvd.; Los Angeles, CA 90006; (213) 427-0608 Guelaguetza (GEH-luh-GEH-tzuh) is not your typical Mexican restaurant. There is a region in Mexico called Oaxaca (wah-HAH-kuh). And here's auténtica comida oaxaquena, or authentic Oaxacan food: tortilla chips with a mildly spicy, slightly sweet, cooked salsa botana de molotes: fried corn dough filled with potato chunks and chorizo horchata: cinnamony drink with a fruit puree and chopped nuts mole rojo con pechuga de pollo: red mole with chicken breast nopal zapotecto: grilled cactus with beef, vegetables and Oaxacan string cheese Chapulines a la mexicana: spicy chapulines cooked with chopped tomatoes & onions, topped with Oaxacan string cheese tostada mixta (tostada with mixed seafood); empanada de huitlacoche (big, handmade tortilla folded and filled with huitlacoche); chapulines a la mexicana; clayuda de choriqueso (big tortilla with pork fat, Oaxacan string cheese and shredded chorizo) flan platanos fritos: fried plantains topped with sour cream and walnuts I like the place. By the way, the restaurant serves four kinds of mole. The red mole, I like better than the black mole I had previously. The black mole has a rather smoky, almost burnt taste to it. The red mole is not spicy. In fact, all the food I had there isn't really spicy at all, perhaps a little more subtle. The place is huge, and apparently gets very busy with large families coming in during the weekends.

If you haven't already, please check out the LA Times Food Section Digest (2 November 2005). This week's digest is The Cookbook Issue, filled with various cookbook articles, including one from our fellow eGer and LA Times food columnist Russ Parsons. Enjoy!

As I was doing this week's LA Times Food Section Digest, I was reading the article, Michelin unveils NYC stars / by Regina Schrambling. NB Viewing the LA Times website, www.latimes.com, requires registration. Here are some quotes: Jean-Georges Vongerichten Daniel Boulud Alain Ducasse

Bump. As I was doing the LA Times Food Section Digest (2 November 2005), I came across the section titled, "Ask the Critic." In this particular edition, Los Angeles Times food critic S. Irene Virbila answers the question why restaurants are so noisy. Here's her opening answer: She later gives some tips to help diners avoid the noise. Some of those tips I've used already: dine early in the evening, eat during a weekday instead of the weekend, have lunch instead of dinner ... In Los Angeles, I would say most of the restaurants are more casual and tend to be more of the "see and be seen" (SABS) type of places. Mind you, there are a few good restaurants in LA that are a little more formal, and definitely quieter. I'm not giving away my secrets ...