rjwong

That makes two of us. Now, would you go for the USDA Choice over the USDA Prime?

nickarte, I would appreciate what those "silly inaccuracies" are, por favor. When I was reading the LA Times article, I was intrigued by what was going on, as per the LA Times. Mind you, I wanted to make sure what the LAT was writing was accurate. So, I posted this thread. I figured that eGullet members would have the "real scoop" on what's going on in the D.F. Is LAT sensationalizing on the "it's not my grandmother's cooking"-type of Mexican cuisine? Do you find that these new chefs are trying to find their niche by "experimenting" or doing a culinary "hit-and-miss?" I don't know the answers. Perhaps I'm not asking the right questions. So, please, nickarte and others, help me out! Gracias.

LA Times Food Section -- February 23, 2005 -- ADDENDUM Viewing the LA Times website, www.latimes.com requires registration. You can log on with username "egulleteer" and password "lafood". Some content is in the premium section, called calendarlive.com, which requires an additional fee, but you can see the calendarlive stories below free, for one week. Pastapalooza / by Leslee Komaiko With the L.A. Marathon in a couple of weeks, it's time to carbo-load. Not running? We won't tell. Includes five restaurants: Gio Cucina Napoletana in Encino; Angelini Osteria on Beverly Blvd.; Sapori in Newport Beach; Capri in Venice; Enoteca Drago in Beverly Hills.

This is a Los Angeles Times Food Section article (Wed. 23 Feb. 2005), Mexico City's new wave of chefs generates heat / by Corie Brown. As per the article, Mexico City's Condesa and Roma neighborhoods, with mostly under-40 upper-class young Mexican professionals, are filled with "sidewalk cafes serving cuisines from around the globe — and Mexican food that doesn't remind them of their mother's." Previously, eating Mexican food in Mexico was done at home. Now, Guillermo Osorno, the editorial director of dF, the capital's city magazine, says that going out to eat at a restaurant is a cultural change. Gabriela Camara, a 29-year-old entrepreneur who opened up Contramar, is part of a new generation of Mexican chefs (mostly female). Diana Kennedy, the British-born author of "The Art of Mexican Cooking," describes this trend as "barbaric" and "absurd." However, Kennedy is not totally dismissive of this latest movement. These are some of the high points of the article. Basically, my question is: Does this article, in its entirety, give an accurate picture of what is going on in the high-end Mexican restaurant scene? If so, to what extent is it "making waves" in Mexico? In the United States? And any more comments from Diana Kennedy? Gracias.

LA Times Food Section -- February 23, 2005 Viewing the LA Times website, www.latimes.com requires registration. You can log on with username "egulleteer" and password "lafood". Some content is in the premium section, called calendarlive.com, which requires an additional fee, but you can see the calendarlive stories below free, for one week. Untamed flavor / by Regina Schrambling The wintry varieties of wild mushrooms are explored. Schrambling talks with Connie Green of Napa company Wine Forest Mushrooms and Kate Lowery, a spokeswoman for the Austin, Texas-based chain, Whole Foods Market. Includes recipes: Wild mushroom ragout; Wild mushroom crepes with cheese and chives Mexico City's new wave of chefs generates heat / by Corie Brown In Mexico City's Condesa and Roma districts, under-40 upper-class young Mexican professionals, are being served Mexican food that doesn't remind them of their mother's. Gabriela Camara, a 29-year-old entrepreneur who now has seven restaurants, including two tapas bars, an Italian trattoria and an American-style diner, explains by saying, “Traditionally, good food in Mexico City was expensive French or Italian or Spanish, and then there were taco stands. My generation is willing to be Mexican without being traditional.” Includes a recipe for: Contramar tuna tostadas with chipotle mayonnaise, from Gabriela Camara of Contramar restaurant. An Oscar menu to steal the scene / by Susan LaTempa LaTempa imagines what the Cocoanut Grove's Chef Henri would have prepared for this year's nominees for best picture, back during the glory days of Oscar night, when dinner was served during the Academy Awards ceremony. Includes recipes: `Midlife Crisis' salad of goat cheese, hazelnuts and red onion, from Nat Ely, Los Olivos Cafe; `Stiff Upper Lip' clapshot, from "Traditional Scottish Cookery" by Theodora Fitzgibbon; `Million Dollar' pie, from Winifred Deane; `OCD' New York steak with 12 peas, from Donna Deane. On the West Coast, true Pilseners on tap / by Jordan Mackay The art and craft of making genuine Pilseners here on the West Coast (and not those mass-produced, flavorless beers) are explained. Includes the side article, “Judging the brewer's art.” Seven of the best West Coast craft Pilseners are described: Trumer Pils; Lagunitas Pils; Rouge Imperial; North Coast Scrimshaw; Firestone Lager; Gordon Biersch; Sudwerk. Myriad small plates, terrific Thai tastes / by Barbara Hansen Hansen encounters this northern Thai restaurant, Bua Siam on Sherman Way in The plate of ricenoodles, fragrant with chile, coconut and lime, transported her to Thailand's lush countryside. “I could have been eating in a rural market or from a noodle boat plying the klongs (canals).” Animal rights and wrongs / by David Shaw Shaw recounts vandalism attacks that were claimed by the Animal Liberation Front (ALF), who have been described as a very radical animal rights activist organization. He talks with People for the Ethical Treatment of Animals (PETA) regarding their means of acheiving their goals. Shaw anticipates “another avalanche of angry e-mail.” WINE OF THE WEEK / by S. Irene Virbila 2003 Cantina Santad Vermentino di Sardegna 'Cala Silente': Sardinia; about $14; ripe and round with a lively acidity; goes with seafood pasta or risotto, steamed shellfish, grilled fish. “Here's one more wine to add to your personal library of offbeat whites.” Grown-up, with a wink / by S. Irene Virbila Naya in Pasadena is given a 2* rating. Naya's manager and sommelier, Thierry Perez and Chef Scooter Kanfer, are creating a sophisticated yet playful menu. “The kitchen still needs to work on consistency. .... The ideas are good: It's the execution that needs work.” For the record Sushi chef — In an article on sushi in the Feb. 9 Food section, the name of Mori Sushi chef and owner Morihiro Onodera was misspelled as Onodero. *********************************************************** *********************************************************** Calendarlive Stories Serving something different / by S. Irene Virbila Critic's notebook on Pecorino Restaurant in Brentwood. Pecorino's owners have taken over the former Zax location and yes, have gone Italian. The chef just arrived from the Abruzzo region of Italy. So, Pecorino is more Northern Italian than the Tuscan dishes typically served in Brentwood.

With less than five days left (rain or shine), here's an article from this week's LA Times Food section: An Oscar menu to steal the scene / by Susan LaTempa

I'm working on the LA Times Food Section Digest for this week. And just look at the lead article about wild mushrooms: Untamed flavor / by Regina Schrambling As I was reading the article, I noticed this quote from Kate Lowery, a spokeswoman for the Austin, Texas-based chain, Whole Foods Market : dfunghi, do you know who are these "weekend experts" that Lowery's referring to? Perhaps I'm reading in too much into this, or am I?

I82Much, I'm really impressed with your culinary skills, and you said you're in high school? I congratulate you. Peut-être, vous voudriez devenir un cuisinier professional (ou une cuisinière professionale)?

If you want Korean, I remember going to this place called ChoSun Galbee on Olympic (south side) in Koreatown. That's about the extent of my Korean food experience. I'm not familiar with little food places around Koreatown. Chosun Galbee; 3330 W. Olympic Blvd.; Los Angeles, CA 90019; (323) 734-3330 Mind you, if you and your friend want something non-Korean in Koreatown, there is a restaurant on Olympic (south side), a few blocks from ChoSun Galbee, that serves authentic Oaxacan (oh ZAH kuhn) food, named Guelaguetza (GEH-lah-GEH-tzah, hard "g" sound). If you're into mole (MOH-leh), this is the place. The mole negro tasted rather smoky when I ate there. They also serve mole that comes in red, green or yellow. Sorry, I couldn't find a website from them. Mind you, I do have a copy of their colorful menu. Their price range is $8.50-$12.50. Really inexpensive, ehh?? Guelaguetza; 3014 W. Olympic Blvd.; Los Angeles, CA 90006; (213) 427-0608 There is a Salvadoran restaurant located off of Beverly Blvd. (north side) heading east towards Silverlake called Atlacatl. They make wonderful pupusas. The food's not real spicy, and this place was recommended to me by a Salvadoran. Atlacatl; 301 N. Berendo St.; Los Angeles, CA 90004; (323) 663-1404 There is a popular Cuban restaurant called Versailles. I went to the one on La Cienega Blvd. back in the '80's. Either go for the Cuban roast pork or the roasted garlic chicken. Versailles; 1415 S. La Cienega; Los Angeles, CA 90034; (310) 289-0392 Danielle, I've selected places that's around the LA basin (between downtown LA & Beverly Hills, sort of). If this is not enough, please tell us. We might have more.

In the 10 Feb. 2005 Calendar section (Thursday ed.) of the LA Times, there are two articles about breakfast that I summarized in the eGullet digest: Here are some links and info to nearby restaurants: Hotel Bel Air is definitely the one place to splurge for breakfast. The Terrace Dining is great with the swans swimming along the lake. Afternoon tea is served. The Griddle Cafe and Off Vine are both located in Hollywood. Here's the address & phone no. to John O'Groats: 10516 W Pico Blvd. (Beverly Glen Blvd.); Rancho Park; 310-204-0692 If you need a dessert fix, there's always Sweet Lady Jane in West Hollywood. It's quite decadent. You've been warned! Campanile is located on S. La Brea. There's a whole discussion thread on Nancy Silverton & Mario Batali. Basically, Nancy is selling her interest in Campanile and she & Mark are splitting up. Nancy & Mario are going to start a new Italian later this year, as per the LA Times. Girasole (225 1/2 N. Larchmont Blvd.; Hancock Park; 323-464-6978) is located in the Larchmont area (The area code IS 323). The Larchmont area (south of Beverly Blvd.) is a really nice neighborhood. In fact, I think there is a Koo Koo Roo's in the area.

Add two more. I went to the used bookstore sale and bought Michel Guérard's Cuisine minceur. Afterwards, I went to Border's and bought a copy of Jacques Pépin's Complete techniques. I want to thank chefzadi for helping me choose these books to add to my culinary collection.

Jason, you are going to decorate this "Freedom Tart" with an Amurikun flag, aren't you? Happy Presidents' Day!!

Hey there, Foodie-Girl (I'm sounding like a broken record) If you're planning to stay between the Farmer's Market/The Grove and the Beverly Center, there are many wonderful restaurants in Beverly Hills and along La Cienega Blvd. ("Restaurant Row"), from historic traditional to trendy. Here's just a few to start with: Lawry's in Beverly Hills (Historic, traditional prime rib restaurant) Grace Restaurant (Neal Fraser) Lucques (Suzanne Goin) A second trip to Southern California? Perhaps, you might consider moving back, ehh? We won't mind.

Danielle, Just a few questions: What are your friend's favorite places? Do you want places nearby, as in Beverly Hills, West Hollywood, West Los Angeles, Santa Monica? Is downtown LA too far? Are you all into ethnic? High-end? Local neighborhood type restaurants? Restaurants that have been around for decades? Or trendier? Pardon the inquisition, Danielle. Mind you, answering these questions can help us to help you surprise your friend. BTW, as for surprising your friend, you do realize that one can read eGullet posts anonymously, ehh??

Las Vegas is definitely a unique city. They want your business. They want your money. People who go to Vegas can lose hundreds & thousands of dollar in gambling, or "gaming." Because of that, cheap prime rib dinners are all over the casinos. It's all part of the casinos' plan to "comfort" the person after his losses with some decent (not great) but inexpensive food (good old meat & potatoes does the trick, ehh??). Hey, the casinos may even "comp" you with free food & hotel room. That's done by a tracking card to keep track of how much money you spend at their gambling tables. The cheap dinners make people feel that they "won" something after losing their money playing the slots & the tables. As the advertisement goes, "It's Las Vegas, mon."

Add one to the list: Deborah Madison's Vegetarian Cooking for Everyone. There might be more. My local used bookstore is having a 20% off (and NO tax) sale this weekend.

I appreciate the comments from everyone. It forces me to step back and re-evaluate what I just wrote, namely "chewing," as in READ. CHEW. DISCUSS. For me, it's easier to accept and/or understand other people's statements after I first "chew" (meditate, think through) on what people wrote. designchick88, same here. I'm on eGullet because I love food (See my quote below) and I want to learn more. I didn't join with this attitude to impress or "wow" others. In fact, I feel that I'm the one being "wowwed". Recently, I went to my first eGullet offline event, LA Pie Potluck. Look at kitwilliams' Alsatian Onion Tart. I learned so much from just watching how it was prepared, and how that onion tart tasted. It inspired me to start learning to make my own pie crust. Is that for everyone? Not necessarily. And it doesn't make someone less of a person if they don't or vice-versa!! Once I learn how to make my own pie crust, maybe I'll get inspired to make my own water! Soba, keep hoping.

So, you're Canadian, ehh?? I didn't realize it. You write with such an American accent! (Ooo, how cheek!)

I see cooking from scratch as the goal, as the ideal. Some have arrived, some haven't yet. It's all a matter of progress, isn't it? We're all cooking. Hey, that's good. At least, we're not totally dependent on heat & serve packaged foods or fast-food places. I would hope that more people would learn the joys of cooking their own meal. On the one hand, the semi-homemade people seem to see the from scratch people as culinary snobs & elitists because they have arrived and we haven't, tsk, tsk, tsk. And on the other hand, the from scratch people seem to see the semi-homemade people as maybe quitters who sell themselves short, who make excuses for themselves, who've made mediocrity the standard. Those are my initial observations & conclusions. Mind you, appearances can be deceiving and second-guessing people's motives is a very dangerous thing to do. When I read the phrase"Cooking from scratch is overrated," I first thought, "What a copout!" Then I realize the answer is both no & yes. IDEALLY, cooking from scratch is NOT overrated. One shouldn't settle for mediocrity in one's culinary dreams, desires, and aspirations. PRACTICALLY, cooking from scratch is overrated, given the realities of one's situations & choices in life AT THIS TIME. Things can change over time. Soba, to answer your question despite my rambling, it's all a matter of understanding. We all have to understand that each of us are at different stages in our culinary journey. We should also recognize the difference between one's culinary state practically & one's culinary state ideally. Where we are now in our cooking is okay. It's a start. The real question is, where will we be in our cooking one year, two years, five years, ten years from now? It's not necessarily the practical perfection of our cooking that's important, but rather the ideal direction of our cooking. BTW, Soba, there are correct answers and there will be a quiz (different topic, different thread), once I figure out how to create it on the Web.

If creepygirl is planning to drive from San Diego to San Francisco in one day, then you're right. Going to Santa Barbara would be out of the way. Especially if she wants to experience the full Southern California rush hour traffic in the morning!! And once over the Grapevine, what is there to see? Kettleman City? Hopefully, the weather will cooperate and NOT shut down the 5 Freeway (it's going to rain down here during this 3-day weekend). But driving from SD to SF in two days on the 101 is much more scenic & humane, IMO. She can stop in SB & SLO, see some of the Central Coast wineries (i.e., Rebel Rose's Dover Canyon Winery), and on to "The City." The many suggestions and options we let creepygirl know about can only help her make a more informed decision. creepygirl, whatever you decide, most of all, enjoy your trip!

If you stop at Santa Barbara during lunchtime, I suggest you go to La Super-Rica on 622 N. Milpas St., on the corner of Milpas & Alphonse St. It's a shack on the corner, where you stand & order these Sonoran street vendor-type dishes. Julia recommended it. When I drive up the 101 on vacation, I time my drive from LA so I hit this place for lunch. Very simple, very fresh. Cash only. BTW, if you stop over in San Luis Obispo for the night, there's a wonderful farmer's market on Thursday nights, with some delicious Santa Maria style tri-tip & BBQ stands along Higuera. fiftydollars, is this the same Hoppe that has/had a restaurant over in Morro Bay??

In 1998, California voters passed Proposition 6 with nearly 60% of the votes. This proposition prohibits the slaughtering of horses and the sale of horsemeat for human consumption. jpdchef, it is NOT illegal yet. Two bills were introduced in both the Senate and the House: 1. American Horse Slaughter Prevention Act of 2004 (108th CONGRESS, 2d Session, S. 2352) 2. The American Horse Slaughter Prevention Act (108th CONGRESS, 1st Session, H. R. 857)

Yes, there is a URL: http://lapublichealth.org/eh/index.htm Los Angeles County Department of Health Services Public Health Environmental Health 5050 Commerce Drive Baldwin Park, CA 91706 Tel: (626) 430-5200 eh@ladhs.org Unfortunately, I was not able to find any official information on their website about the wild mushrooms at this time. If and when I find something official (and/or from the media), I'll make certain to have it posted here.

Don't be silly! That makes as much sense as a Cuban restaurant called something like 'Versailles'! Oops-there already is one-in California of course ← Sam, Historically, Cuba gained much freedom as a result of the Treaty of Paris in 1763, which was signed at the palace of Versailles. So, a Cuban restaurant named Versailles does make sense, since it reminds Cubans of happier times.

Russ Parsons, fellow eGullet member (and LA Times food writer), wrote this week's lead article in the Los Angeles Times food section on quiche, Crème de la custard. The article got me to remember how wonderful quiche is. The eggs & milk mixture poured into a pie crust filled with spinach, bacon, & cheese and baked into an oven until nice and golden brown. Oh, it's been way too long, hasn't it? Russ Parsons was reintroduced to quiche by Thomas Keller. I know that some amongst us may be thinking about "that whole reputation thing." Josie LeBalch, owner of her Santa Monica restaurant Josie, has a response about that. So, do you love quiche? Has it been a while since you ate and/or made one? What is your favorite quiche? Go ahead, quiche me, mon ami!