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Everything posted by rjwong

  1. Sorry, but you mean bourguignon ? ← According to Mastering the art of French cooking , Volume one, p. 315 (Hey, it's the librarian in me ), it can be spelled one of two ways: Boeuf bourguignon Boeuf à la bourguignonne Reheat boeuf à la bourguignonne in 30 minutes? Yes. Make boeuf bourguignon in 30 minutes? No way!
  2. FYI Mon Kee's has been closed for remodeling since Dec. 2004. I've only eaten there for lunch, not for dinner. I've read previous posts about Mon Kee's AND I've seen its high ratings in Zagat's. Go figure. Based on my luncheon experience, the food is not bad, but the decor really needed an overhaul. I'll try and find out when they're going to re-open.
  3. My boneless pork loin is roasting in the oven over a bed of sliced onions and baby carrots with two pear halves. I'll have that with a salad of shredded romaine, dice raw pears, and crumbled Stilton.
  4. Gifted Gourmet, back to your original topic re: Forbes' 1988 quote I was recalling the dining scene in LA, as well as in California. Two names stood out to me: Wolfgang Puck & Alice Waters. Alice Waters' Chez Panisse in Berkeley opened in 1971, with her commitment to serving only the highest quality products, "... in the name of salad ..." That commitment gave rise to the phrase "California cuisine." Then there's Wolfgang Puck, first at Ma Maison back in 1975, then his famed Spago's (the original one on Sunset Blvd.) in 1982. Spago's was THE place to go among the Hollywood celebriti
  5. Yuki, if hzrt8w is correct, then this must be the dish I would call "Naw Mai Fon", which my aunt would make during the holidays. You might want to add some long grain rice into the short grain rice. Start with 1 part long grain to 2 parts short grain. Cook the rice in the rice cooker. While the rice is cooking, stir-fry the other items (lop cheung, lop yuk, dried shrimp (soaked), dried mushrooms (soaked), celery, green onions, etc..., all diced up). Add seasonings into the stir-fry (soy sauce, sesame oil). Add on top of the cooked rice and stir. The long grain rice should help make the stick
  6. Add 61 for me. That includes the Ruth Reichl book, as well as my signed copy of Cooking with master chefs.
  7. It looks like Christmas in Las Vegas for me. I'll be driving into Vegas from LA on Thurs. & head out on Mon. (hopefully traffic won't be too bad ) Christmas Day will be with family & friends. That leaves me with Thurs. (dinner), Fri. (lunch & dinner), and Sun. (lunch & dinner). On my short list, I want to try Lotus of Siam, Rosemary's, Emeril's Fish House, Bellagio Buffet, Prime, & Cravings. I want to include a couple of places in the downtown area. Something on the low-medium end, definitely local. I've been to Vegas several times, but never visited downtown. So, I wan
  8. In Burbank, there's an Italian place called Monte Carlo Delicatessen & Restaurant that sells homemade Italian gelatos. Monte Carlo Delicatessen & Restaurant 3103 W. Magnolia Blvd.; Burbank, CA 91505; (818) 845-3516 (near the intersection of W. Magnolia Blvd. and N. Fairview St.) Ohhh, the temptation ... edited with the following correction: I couldn't resist any longer ... I went and bought some this afternoon. Then I noticed that Monte Carlo doesn't make their own gelatos. They get the gelatos from a local company called Villa Dolce. I ordered a pint for $6.95. I chose 1/2 coffe
  9. With my Chinese-American upbringing, I tend to eat Chinese food more than Hispanic. MIND YOU, I enjoy them both. Because I work in downtown LA, I have access to both Chinese & Mexican food, as well as other types, like Anglo-cafeteria food ... I like eatting a burrito with carne asada and red salsa. I also like a tostada grande with machaca, plenty of sour cream and guacamole, and of course, salsa. Whenever I get the chance, I go to a Mexican restaurant (non-chain) near my apartment and order some gallina en mole (chicken in mole sauce) with rice and beans, no salsa. Recently, my boss
  10. iriee, according to their website, http://www.wynnlasvegas.com/ the resort is scheduled to open in Spring 2005. I hope this helps. rjwong
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