hollywood

I keep forgetting to convert from US to Canadian dollars It's not Spago expensive (is it?), but then it's not Spago either.

Good stuff, Russ. And good for you, too.

I've never made it down there but I've heard excellent things about the fish (particularly crustaceans) at Quality Seafood on the Redondo Beach Pier. Very casual.

2 thoughts here: 1) if you are going to be making return visits, it might make sense to spend about $25 for a Thomas Guide (big indexed map book that's readily available); 2) you can download lots of driving directions off Yahoo Maps or Mapquest (but as Carolyn suggested, depending on time of your trip, be skeptical about the purported driving times). Let's motor. Let's eat.

First, you can find out a lot by just checking the prior threads on this board. Next, to solve the financial dilemma, you can send your friends to Joe's Diner, 400 N Pacific Coast Hwy, Redondo Beach, CA for big egg dishes, etc. You can go to Joe's, 1023 Abbot Kinney, Venice, CA for some nice California-French stuff. BTW, not sure where you are coming from, but if you are willing to spend the money, odds are we have lots better sushi--stuff you've never seen or seen this well executed.

My first cookbook was the now out of print volume entitled The Impoverished Student's Book of Cookery, Drinkery and Housekeepery by Jay F. Rosenberg. It was pretty basic but it was inspirational in some ways. Unfortunately, it got destroyed when a pipe burst in an old apartment (a topic sadly neglected by the book).

For those of us who live vicariously, could you? would you? give us a rundown of the dishes and your reactions to them.

Betty Wright, The Cleanup Woman.

The clean up woman Will wipe his blues away. She'll give him penny lovin' 24 hours a day. The clean up woman, She'll sweep him off his feet. She's the one To take him in when you dump him in the street. So take a tip, You better get hip To the clean up woman, 'Cause she's tough. I mean she really cleans up.

So, that's how you get three rosettes from Michelin!

Me, too.

I'd forgotten about the connective tissue aspect. Maybe Nick's right--it's got to be a thin piece.

Wow! BTW, the toothbrushes you use for cleaning, are they just ordinary ones, or the fancy ones they sell in Paris--mock tortoise shell, etc.?

Did you just read Portnoy's Complaint? no, did he like his liver raw too? Read the book (yes, sort of...).

Did you just read Portnoy's Complaint?

Same as my Mom. But at the same time she was force feeding us spoons full of cod liver oil. Hey, just how big is a cod's liver anyway? Have you ever seen a cod liver or livers for sale?

Thanks, Chef. Damn, is that stuff healthy or what? The bit about the beef liver and the toxins is a little off-putting though.

Damn, Jin, that sounds good. Where's your restaurant? Do you actually serve pork liver? I've never seen that on a menu (of course, maybe I wasn't looking).

Thanks. Again, this seems to be of the camouflage school of thought, yes? I also seem to recall broiling liver with a lot of ground sage (?) on it. Gave it a greenish look. (Or was that bile?)

I don't think I've had any calf's or beef liver in 20 years. Mostly I've had chicken livers and monkfish liver of late. When I was a kid Mom always had to force us to eat it and it was majorly overcooked--tasted like skanky cardboard. In undergrad days, tried making some (cheap) and not so thoroughly cooked. Still never got it. Later tried camouflaging it with onions. Mostly enjoyed the onions. I've heard there's a good treatment in Venice but for some reason I've had seafood there. So, is liver any good? Good for you? How's it best prepared?

No offense. Google translations are funny in small doses and if the topic's not too heady.

From the LA Weekly, here, along with Taylor's (don't ask--comes up separately), are Gold's Koreatown picks. http://www.laweekly.com/food/search_return...&go.x=9&go.y=15

I think the question is: Can anyone read this?

I'm with you, Paul. Somehow I get the feeling we're going to get another thrill packed report this Friday. I sure hope so. I like cliff hangers, but only for so long.

Langer's is only open to 4:00 pm. Just get the pastrami on rye. You get a choice of 2 mustards. It's very good. No need to complicate things with slaw, etc. If you need fake IDs, phony auto insurance certificates, green cards, drugs, etc., you can try the market across the street in MacArthur Park (or you could just ride in a paddle boat).