hollywood
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Posts posted by hollywood
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thanks to everyone for their contributions. the package ran this morning.
Good stuff, Russ. And good for you, too.
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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.
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I noticed a few places in the earlier posts, however I don't know which ones are easily accessible from our location.
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.
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We will be staying in Redondo Beach and don't really know where that is relative to the rest of LA or any of the restaurants we have been looking at. One place that looked good to us was Joe's and we may try and get there either for Lunch, Dinner, or Brunch.
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.
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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).
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I ate lunch at Alain Ducasse at the Plaza Athenee last week. It was absolutely the most fantastic meal of my life... incomparably better than Helene Darroze, where I dined the evening before... and much more profound than Alain Passard of L'Arpege, a chef whom I already hold in high esteem. The service at Alain Ducasse is first-class, the decor is classic with lovely modern touches. If I were to have a "last meal" anywhere in Paris, Ducasse would be my first choice.
For those of us who live vicariously, could you? would you? give us a rundown of the dishes and your reactions to them.
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Whose song is that, Hollywood?
Betty Wright, The Cleanup Woman.
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hollywood, that and did I mention the artisanal soap and mineral water?
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.
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hollywood, are you kidding? Real tortoiseshell - vintage - specially raised - organic pig bristles.
So, that's how you get three rosettes from Michelin!
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Gee, I always just ate them. They look and taste a little bit different different from regular bananas.
Me, too.
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I think the soaking did something to break down the connective tissue.
Apparently, that's the only way I can eat it.
I'd forgotten about the connective tissue aspect. Maybe Nick's right--it's got to be a thin piece.
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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.?
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rare is for wimps!
I like my beef liver raw!
Did you just read Portnoy's Complaint?
no,
did he like his liver raw too?
Read the book (yes, sort of...).
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rare is for wimps!
I like my beef liver raw!
Did you just read Portnoy's Complaint?
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My mommy used to always tell us as kids that we should eat our liver cause it's full of iron!
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?
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Thanks, Chef. Damn, is that stuff healthy or what? The bit about the beef liver and the toxins is a little off-putting though.
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Psh. I even like pork liver, which has the loudest flavour. Though calf's liver is indeed excellent.
Caramelize onions in one pan, plate. In the other bring bacon fat to heat. Season the liver with kosher salt and much pepper, dust lightly with flour. Sear one side for a minute or two, flip, lift and place on a towel then place the liver atop the onions. A bit of Dijon sauce (mustard loosened with stock) atop and around. Accompanied by boiled red potatoes with herb butter or even a stack of toast and a blackened tomato.
The liver must be, must be, absolutely must be rare. Or what "medium rare" people think is "rare" at most.
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).
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They served it with a rhubarb sauce that was an excellent compliment.
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?)
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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?
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Sorry all. Although I have the capacity to translate the review, I haven't the time, although I hope it provided a small foretaste..
No offense. Google translations are funny in small doses and if the topic's not too heady.
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I wonder if Jonathan Gold checks this forum. He could tell you. He's basically a food encyclopedia of the L.A. area.
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
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I think the question is: Can anyone read this?
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Loufood
I've been hanging out for a week now waiting and waiting to hear how your first days went - I'm a nervous wreck
Please, please give us an update.Paul
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.
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Though I've never been there, Langer's Deli is an L.A. institution and is not far from where you are. (704 S Alvarado St • 213-483-8050) I don't know how it will compare to NY delis
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).
Trip to California in November
in California: Dining
Posted
It's not Spago expensive (is it?), but then it's not Spago either.