rjwong

System Lets Parents Spy on Kids' Lunches / by Daniel Yee (AP Press)

In Harold McGee's revised & updated edition of On Food and Cooking, Mr. McGee states in his opening paragraph under "The History of Pasta and Noodles" (p. 571): That's a rather bold statement for Mr. McGee to make! The book he was referring to is: According to Mr. McGee, northern Chinese seem to develop the noodle-making art sometime before 200 BCE. Then ca. 300, Shu Xi wrote an "Ode to Bing (wheat products)." Mr. McGee goes so far as to make this statement (p. 572): I haven't read the Serventi/Sabban book. Based on the book reviews, this book seems to be the most thoroughly researched book on the topic. Apparently, the Marco Polo story is just that: a story. Mind you, I want to verify this for myself ... and for eGullet & for chef koo, since we all want to get to the bottom of this, don't we? DON'T WE??

Marlene & Sam (listed in alphabetical order), great job on the steaks and everything else! You two definitely have plenty of good leftovers to work with later. Marlene, is your shin feeling better? No casualities, ehh?? Sam, please clarify this: First, you referred to the potato dish as "German potatoes." Later, you said "German banana potatoes." Finally, when you showed the final photo, you said "Russian banana potatoes." So, what is it? Does the name change with each cocktail you drink? As to your morning breakfast, Sam, was that water or vodka? Since I don't drink, I can't tell the difference.

Add 1 more: an extra copy of Larousse gastronomique I saw for $8. Of course I had to buy it.

I would agree with emmapeel. If I'm with a group and half the group orders the same dish, it doesn't bother me. Doesn't that show we have good taste? At a Chinese restaurant, dishes are typically ordered family style. So, everybody eats the same things. When I order for a group, I try to order a variety of dishes (chicken, beef, pork, shrimp, fish, vegetables, etc.) prepared in a variety of ways (stir-fry, steamed, deep-fried, spicy, roasted, etc.), avoiding duplication. That's in a Chinese restaurant serving food family-style. Am I mistaken, or do I detect an implication that dish duplication is some sort of ... "sin," because certain people don't want to "share"?? GG, what are YOUR thoughts on this?

You've talked about the steaks and the bread pudding. Marlene is also making the three-cheese cheese balls. How about the other "various accoutrements", and of course, the cocktails?? I figure big steaks need big martinis, ehh?? No salads? No vegetables? Just the meat? I can handle that.

Voici un "recette provençale" pour les panisses (pardon my French): http://recettes.provencales.free.fr/Panisses.html

Definitely, Marlene. Put an ice pack on to make sure there is no swelling. No heat rub yet. Disclaimer: I'm not a doctor nor do I play one on TV. As for the braised meats, I notice that Marlene's has no sauce or juice while Sam's does. Marlene, do you prefer no sauce with your meat? I wish I could TASTE all of this, and I don't mean virtually or vicariously.

When is the deadline for suggestions to the mystery basket? When will Sam & Marlene be told the contents of the mystery basket? Some more suggestions: Tofu Cheese & Wine (for cooking) Chile peppers Chocolate (for a savory dish) and here's something different: choosing a mystery recipe or cookbook. Perhaps the focus should be on mystery INGREDIENTS. Just an idea.

Josh, Click on this link to the Los Angeles Times Food Section digest (18 May 2005). There is an article on lemon verbena with a few recipes. Mind you, registration to the online LA Times is required. Follow the instructions that I've included about registering. The article eventually gets "archived," so I hope you can read it soon. Russell

I sit corrected. Chicken is for dinner on Tuesday. Thank you, your Braisiness. So true. Gringo arrogance will get whupped by the True North Strong and Free. You never heard of Jon Vickers, Tenor Man? ← Actually, there's nothing most Americans would like better than watching a New Yorker lose. Mind you, I (Californian from LA-LA land) will still support Samuel Lloyd Kinsey in his cooking efforts. Go Sam!!

So, is this the controversial "Kinsey" report I keep hearing about? This foodblog may be on its way as one of the best, along with bleudauvergne's & Daddy-A's, IMO. Soba, great timing & scheduling of this foodblog, right at the end of May sweeps! I'm going to have to side with slkinsey, mainly because he's a singer and my background is in music. So, I must "accompany" Sam in this foodblog. Sam, you do realize that the first meal involves something braised. And you know that Marlene's going for the title of Braisin' Hussy of eGullet (unless tanabutler has something to say about that)?? It plays well on FN, but will it play on eGullet? We'll find out tomorrow, ehh?? Good luck, Sam!! I read through the meals for the week and pastries & baking get shortchanged. The mystery basket should include a baking component (i.e., chocolate). Also a whole chicken, as well as some rice and some beans. Basic, universal ingredients that will give slkinsey & Marlene a great opportunity to be creative. BTW, how is the "judging" going to be conducted? Who determines whose cuisine reigns supreme?? [cue dramatic music of your choosing]

LA Times Food Section -- May 25, 2005 Viewing the LA Times website, www.latimes.com, requires registration. If that does not please you, 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 require an additional fee. Tasty little pick-ups / by Regina Schrambling Don't be fooled by their diminutive size. This is sophisticated, adventurous food that looks playful and ready for a party -- just grab a bite. Hors d'oeuvres nowadays are becoming more ambitious and complex. And they seem to require three hands to balance these morsels and the fork and the drink and the plate. Rather cumbersome, ehh? The very best party food should need no utensil, not even a toothpick. Especially in summertime, the eating should be easy. Includes five recipes: Asparagus tempura; Oven-fried chipotle meatballs; Brandade in shiitakes; Blue corn blini with crab and mango; Duck summer rolls Attack of the killer cupcake / by Betty Baboujon With squealing fans, ga-ga blogs and even its own tote, the pastry has L.A. in its grip. Cupcakes are all the rage in L.A. They're even offered on restaurant dessert menus. Go figure. It's just a cupcake, right? Includes the recipe, Mini espresso cupcakes with chocolate ganache and espresso buttercream (from Ledette Gambini of Leda's Bake Shop in Sherman Oaks) The mojito gets a groove on / by Susan LaTempa With summer on the way, the city's best bartenders are blissed-out over the fresh fruits and herbs raining down from farmers markets. Mixologists are muddling blackberries, candying kumquats and macerating handfuls of mint leaves — and they seem to be having a blast. Includes five recipes: Geisha's kiss (from Geisha House); Tropical caipirinha (from Fogo de Chão); Muddled blackberry mojito (from Matthew Jeronimo at Hungry Cat); Cucumber cooler (from Mary Sue Milliken and Susan Feniger of Ciudad); Candied kumquat mojito (from Peter Birmingham at Norman's) A tantalizing tour / by Laurie Winer Visit Paris' gourmet shops, one delicious page after another. Magazine photographer Christian Sarramon makes this all possible in his book, Gourmet Shops of Paris: an epicurean tour, published by Flammarion for $40. A composed sandwich / by Barbara Hansen Times Test Kitchen Director Donna Deane discovered this terrific vegetable sandwich at Zinc Café & Market in Laguna Beach. Ding-dong, ding-dong, ding-dong / by Leslie Brenner Looking for your waiter? Just ring. At Ogamdo, a new Chinese-Korean restaurant on La Brea, diners can press a doorbell-type buzzer on the table to summon a waiter. New path for Kiwi trailblazers / by David Shaw The brothers who introduced Sauvignon Blanc to New Zealand 30 years ago have a new vision. Without the support of their winemaking father, Bill & Ross Spence started making their own Matua Valley Winery Sauvignon Blanc back in 1974. It wasn't because of those typical father-son arguments or politics or extreme lifestyles. It was ... just radically different winemaking philosophies -- and a bit of old-fashioned stubbornness and adherence to tradition on the part of dear old dad. For fun that spares no expense / by Emily Green The two Palms restaurants in downtown LA and West Hollywood are given a ½* rating. Exceptional service and a clubby feel make for a good time at the two Palms. A great martini doesn't hurt either.Despite the excellent service, the best part of the meal was the bread. On some very basic level the place knew how to push our party buttons. WINE OF THE WEEK / by S. Irene Virbila 2003 Romano Clelia Fiano di Avellino “Colli di Lapio”: Campania, Italy; about $25; aromatic and minerally; goes with raw chilled seafood, grilled shrimp. Give it a few years and a great Fiano di Avellino will soften into voluptuousness. Letters Chewing over butcher piece Charles Perry's article on full-service butchers ("The Butchers Are Back," May 18) prompted several readers in L.A. and Orange counties to write in and say how glad they were to have one in their neighborhood. But one reader had a different take. Raves, Food faves I read with interest the California Cook article ["Eats Shoots, Leaves," by Russ Parsons, May 18]. I am impressed with the stroke of food genius that hit Russ Parsons in the grocery line. It is clear why he is on the Food section staff. I do enjoy his articles. For the record Butcher — The phone number for Taylor's Ol' Fashion Meats, mentioned in an article about butcher shops in last week's Food section, was incorrect. The number given was for Howie's Ranch Market, in which Taylor's is located. The correct number is (626) 355-8267. Also, the article stated that Taylor's carries choice and prime beef. It carries only prime beef. Vineyard — An article about a wine festival in Paso Robles in last week's section said that John Alban finished planting his vineyard in 1989. The correct year is 1986. *********************************************************** *********************************************************** Calendarlive Stories on Thursday On the right side of the bed / by S. Irene Virbila Critic's notebook on Dusty's in Silver Lake. Owner Maria Miller serves breakfast & lunch with a French Canadian twist, including poutine, billed as Quebec's favorite snack. The cafe craze / by Charles Perry For a good time, get raffish. Includes five restaurants: Millie's on Sunset in Silver Lake; The Kitchen on Fountain Ave.; Luna Park on S. La Brea Ave.; Rutt's Hawaiian Café on Washington Blvd. in Culver City; Amuse Café on Main St. in Venice.

Here's a possible answer to your question: Carney's on the Sunset Strip.

It's Barney's Beanery on the north side of Santa Monica Boulevard just east of La Cienega. ← Do you mean this place: http://www.qsbilliards.com/barneysbeanery/default.asp

Looks pretty good. You must have a "things-to-do" list on a computer spreadsheet file or something. Seems very organized. Do you have your final baking/decorating schedule in place? Extra freezer space for back-up? The things you have baked are for BOTH nights, correct? Just hang in there, Jody. You're doing just fine.

I don't exactly recall my first time with a new cuisine. I grew up eating all sorts of Chinese & American food at home, so that doesn't count as a new cuisine, ehh? It was in the 1980's near UCLA that I tried some Middle Eastern food at Falafel King, a popular place in Westwood. I ordered a pita falafel sandwich. I enjoyed the falafel with lettuce, all stuffed inside a pita bread, and topped off with some tahini sauce. They added a few homemade chips. It tasted great. So what if it was vegetarian, it still tasted great! And whenever I'm near Westwood, I still go that place.

Was Norm's or Shipp's? Are you sure it was in WeHo? What did you have? Maybe these questions will jog your memory? Here's another place: The Pines Cafe; 4343 Pearblossom Hwy (at 43rd St. East) in Palmdale; (661) 285-0455. It's been there since 1954. Open for breakfast & lunch only. Cash only. They make great Chicken Fried Steaks (CFS). And one more thing: Ketchup is FORBIDDEN at the Pines.

The Way Station on San Fernando Rd. in downtown Newhall which is part of the incorporated city of Santa Clarita. There are old license plates all over the walls, basic diner food, and a taste of "Newhall culture." If it's still there, you can go further up San Fernando Rd. a couple of miles or so and eat at the Saugus Cafe. I've only eaten there once, back in 1989. Haven't been back there since, for whatever reason.

lesfen, First, congratulations!! Huh, I suppose you are sad about the rehearsal dinner? Second, You're the bride! You have too much on your plate for this!! Sorry, but I wanted to do that. I'm guessing the families have a rather basic cooking background, ehh?? Anyways, if you want to show off on a budget, why don't you try the "I just threw this together. It was no problem at all"-type of dinner. Start with a "simple salad." Not iceberg, but one of the "European" or continental type of salads with frisee, mache, radicchio, romaine, spinach, etc. Maybe a raspberry vinaigrette, homemade, of course. How about a "simple pasta dish?" If you don't have time to make your own pasta, that's all right. You can cook the packaged pasta ahead of time. Do make your own pasta sauce which you can make in a crock pot or have it cooking on the back burner all day. Buy some fresh Parmesan cheese, not the green container stuff ... Add some cheese rolls or cheese twists made with puff pastry. They can be baked and frozen for later use. See how "simple" it is. Maybe I should try this one day. I hope this helps. The idea is that you can cook ahead of time and when dinner rolls around, everything can be warmed up.

snowangel, First, congratulations to your in-laws. How about some peanuts, cashews, etc.?? Those always go well at parties. And some aram(?) sandwiches? This is where you take a large piece of lavash bread, layer it with meats, cheeses, etc. & then roll it up and slice them. Perhaps it called something else where you live. Also, were you planning to have some cooked selections, namely, meatballs, chicken wings & drumettes, egg rolls, taquitos, etc...? I don't know whether you & your SILs want to go in that direction ...

LA Times Food Section -- May 18, 2005 Viewing the LA Times website, www.latimes.com, requires registration. If that does not please you, 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 require an additional fee. The butchers are back / by Charles Perry In a city that's hungry for premium cuts, old-fashioned, full-service meat counters are ready to take your order. Butchers may be a dying breed, but there are signs of their return with quality meats and customized service: At least 15 independent full-service meat cutters in the area sell prime beef. Includes two side articles: Fact sheet: What a butcher does; and Prime spots for old-fashioned cutting Eats shoots, leaves / by Russ Parsons Russ Parsons reminisces about his daughter's guinea pig and those green carrot tops that were chopped up for little Dovey. Then, a thought occurred: What if I combined one common vegetable's little-used top with another common vegetable's little-used bottom? Some lovely results. And to think I might once have wasted them on the guinea pig. Includes three recipes: Beet green ravioli with sage butter; Crisp-skinned salmon with pea shoots and mushrooms; Celery root salad with carrot top vinaigrette Under lemon verbena's spell / by Donna Deane The herb's captivating scent is just the beginning of a heady summer romance.Lemon verbena, mingling floral and fruit flavors, has an intoxicating aroma and tends to be more of an infusing herb instead of a finishing herb. Includes three recipes: Poached fruit in lemon verbena syrup; Verbena Royale; Lemon verbena ice cream Rhône kicks up its heels / by Patrick J. Comiskey It's safe to say that the Hospice du Rhône is the only major wine festival in the world that kicks off with a bowling tournament. And the bowling — between glasses of Côte Rôtie, Pic St. Loup and Aussie old-vine Grenache, or local Syrahs and Grenache rosés (or bottles of Corona and the occasional shots of Hornitos) — is extremely competitive. Participating wineries routinely bring in hotshot bowlers to work harvest just so they can gain an upper hand at the tournament the following spring. The bowling trophy is as coveted as it is garish (the winning team gets to add its own touches to the existing pastiche); two years ago it was kidnapped and retooled with beer-top pasties on its bowling-pin bust line. The culprits were never found, but certain French producers not known for their bowling skills are the prime suspects. Psst, want Chiu Chow? / by Linda Burum Seafood Village in Monterey Park, as well as the new branches in Temple City & Rowland Heights, has people waiting for a table even before 6 p.m. A trend over in Hong Kong, Chiu Chow (Chaozhou) cooking is filled with exquisitely light yet assertively flavored dishes and is punctuated with the occasional peppery punch. Crème de la maple crème / by Barbara Hansen On a recent visit to A.O.C., Times restaurant critic S. Irene Virbila was impressed with this "incredible dessert" that she describes as being "like a very rich flan flavored with maple syrup." The accompanying pecans are candied with maple syrup too, making pastry chef Roxana Jullapat's creation even more irresistible. Guest of honor: osso buco / by David Shaw What do you think the odds are that my wife, Lucy, and I would attend three dinner parties given by three different hosts — none of whom knew us or each other — in three different parts of the Los Angeles basin, over a period of more than four months, and every host would serve the same main course: osso buco? This was the result of Shaw's column on dinner parties and the 30 e-mail invitations he & his wife received. Includes a recipe for: Osso buco alla Milanese Still warming to its Italian roots / by Emily Green Palmeri in Brentwood is given a 1* rating. Ottavio Palmeri's Silician restaurant can go ever way right now. If only Mr. Palmeri could see that far and away his best dishes were the humblest: the pizza, the pasta. WINE OF THE WEEK / by S. Irene Virbila 2003 Mas de Guiot Grenache-Syrah: Languedoc (Pays du Gard); about $8; dry and peppery; goes with barbecue, barbecue, barbecue. And it has enough of the garrigue in it, that landscape of wild sun-baked herbs, that it tastes as if it comes from somewhere. Letters The great pizza search persists More than 220 readers wrote in after David Shaw's Matters of Taste column ran last week ("Still Looking for Love in L.A.," May 11), almost all of them agreeing about the absence of great pizza in Los Angeles, though many offered the names of favorite pizza parlors. Birth of frankies The origin of the lamb frankie is a bit different than suggested in your excellent article on Mumbai street foods ["Straight Off the Carts of Bombay," May 11]. This letter was written by eGullet member skchai. Congratulations, skchai!! Pressure's on Your artichoke article ["Always a Classic at Heart," May 11] did not mention what I consider the easiest, quickest and best way to cook an artichoke, and that is with a pressure cooker. For the record Book title — In last week's section, an article on recent books about food said Michael Ruhlman's book, "The Soul of a Chef," was about his experiences at the Culinary Institute of America. "The Soul of a Chef" profiles three chefs. Ruhlman's book "The Making of a Chef" is about culinary education. Restaurant name — In David Shaw's Matters of Taste column last week, the Studio City restaurant Caioti Pizza Cafe was misspelled as Caiote. *********************************************************** *********************************************************** Calendarlive Stories on Thursday Super sizing chic / by Leslie Brenner Critic's notebook on Meson G on Melrose. Tim & Liza Goodell opened Meson G last November in the former Citrus/Alex space on the corner of Melrose and Citrus avenues. Instead of ordering small plates, enter "Big Plates Tuesday," a new promotion presumably intended to bring diners in on a traditionally slow weeknight. Each week, chef Josef Centeno presents a special menu designed for four people to share. Fries with that pizza? / by Dog Davis Time to weigh in on Domino's new top-heavy pizza-cheeseburger combo. Family feasts / by Charles Perry Just what a growing family needs: big platters to share. Includes five restaurants: Papa Cristo's on W. Pico Blvd. (Thurs. nights); Sisley Italian Kitchen on W. Pico Blvd., other locations in Sherman Oaks, Valencia and Thousand Oaks; Centro Basco on Central Ave. in Chino; Campanile on S. La Brea Ave. (Mon. nights); Lucille's Smokehouse on Carson Blvd. in Long Beach, with branches in Brea, Torrance, Belmont Shore and Rancho Cucamonga.

This topic seemed familiar to me and it was: http://forums.egullet.org/index.php?showtopic=61027 jgarner53, in this discussion thread about Scaling from an 8 inch to a 9 inch pan, there are a couple of excellent links to websites that have done the math already. http://www.baking911.com/pantry_substitutes_pansizes.htm www.pastryscoop.com Just bookmark these and bake!

Congratulations, jgarner53!! It's been a long time since I've been out to "The City." I'll have to try out "your" bread instead of the other one (that starts with a "P") at Fisherman's Wharf. nightscotsman, I am shocked! Shocked! This is jgarner53's first pastry job and already, you're introducing her to ... "substances."

I place my vote for the refrigerator (Frigidaire back in 1922 or 1923). I live in an apartment building that was built before the days of refrigeration. When I first moved in, I noticed the flour bin drawers (that was interesting), as well as the slotted pantry shelves so that air can circulate and keep canned goods somewhat cool since there were no refrigerators (or air conditioning!). If it weren't for refrigerators, there wouldn't be ... leftovers. We would have to eat our meal right then and there or else throw the food away (unless we want food poisoning). We would have to shop almost every day for our food. We would have to do more canning of our fruits and vegetables while produce is still fresh and available. So, I reiterate, I place my vote for the refrigerator as the greatest [influential] food invention of the 20th century.