hollywood
-
Posts
2,800 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by hollywood
-
-
Ordinarily, I wouldn't put much stock in this, however, since the study was repeated several times with the same results who am I to argue?
-
Is the public who attends these events, who thought doggies and burgers on the Charmglow was a BBQ, coming away with a mistaken idea of what BBQ is?
In a word, yes.
-
That sandwich reminds me of the cream cheese and olive sandwiches I ate as a little kid.
to my chinese-american sensibilities, that sounds nasty. but i'm sure i've had tons of stuff others would consider inedible.
Speaking of Chinese, Ruen Pair (Thai) in LA makes something called Chinese Olives and Pork--very tasty.
-
I'm confused. I thought labneh was a pizza looking deal. Hunh?
Same answer I gave you before on Cinco de Mayo. Not in Philadelphia
Actually, Labneh is the fresh cheese made from yogurt. It has a cream cheese like texture. In the Middle East I suspect they often spread it on pita, giving it a pizza like appearance. Perhaps that is your experience. I think I prefer it on the bread used by Philadelphia Java Company. Pita would be heavier I suspect.
You're right. I was thinking of lahmejun --which is a pizza.
-
I'm confused. I thought labneh was a pizza looking deal. Hunh?
-
Good places to eat in Tuscany, La Chiusa and Locanda D'el Amorosa.
In (or just outside) Sienna, there used to be a CIGA hotel. I'd imagine the hotel's still there. It is. It's called the Park Hotel.
-
It is nice to know I am not the only one who appreciates pineapple on pizza!
That's why they call you, Pineapple Princess.
-
Delicious.
-
The municipal parking area is right across the street as is the adoreable chapel painted and decorated by Jean Cocteau.
You're right about the chapel. I'd forgotten about it. It is charming. Somewhere not too far away is another chapel done by Matisse. Both are worth visiting.
-
I like Chapoutier Cotes du Rhone for between $6.99 and $9.99.
-
$26 at the Peninsula Hotel in Beverly Hills.
http://www.latimes.com/features/food/la-fo...1,2984904.story
Painless LATimes registration req'd.
-
How about a variation on pissaladiere?http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13710,00.html
-
What will it take to get the South recognized for more than the sum of its cliches?
A couple more decades of massive immigration from civilized parts of the country. But that's just a theory.
What will it take to get better than mediocre barbecue in New York City?A couple more decades of massive immigration from the less-civilized parts of the country. But that's just another theory.
Actually, as much as I might like to see this sort of melding, I think its even odds that such in migration could as easily hurt the regional cusine and lead to further globalization/los angelesation/assimilation.
-
About those frogs' legs.....
Loiseau knew that he needed a manifesto, like the Troisgros brothers’ and Bocuse’s nouvelle cuisine, to interest critics. He radicalized nouvelle, cutting out cream, egg yolks, and liquor, which is often used to deglaze pans. For example, in classic French cooking, frogs’ legs are deep-fried in butter and garlic and covered with parsley leaves. Loiseau fried the frogs’ legs lightly and served them with purées of garlic and parsley. “You have the garlic taste without the force, you have the natural juice of parsley without the butter,” he once explained to me.
[From an article in this weeks' New Yorker.]
-
In Padua, you can see St. Anthony's tongue in the cathedral. Don't know if it was preserved due to gourmet activities on his part.
-
[hard-on]
quite the contrary.
you're missing the irony. but i'm glad we're on the same page.
This is beginning to sound like a circle jerk.
-
He must be happy. Hey, if you got your 15 minutes extended for 5 years, you'd be happy, too.
-
I hear you, concerning the importance of steaming the pastrami correctly. What caught my eye, in the Ed Levine write-up on pastrami, was the Ben's Best owner's comment that their deli steams the pastrami for up to 6 hours, before being trimmed & sliced. Now you say here, that there was write-up about Langer's in LA, stating that they steam their pastrami for about twice as long as the average deli. I asked my smoked meat contact yesterday, about the six hour figure, & he told me that it's ridiculous(2-3 hours the best for smoked meat). So proper steaming of pastrami, might need further investigating.
--------------
Steve
I don't know about proper steaming, whatever that might be, but Fat Guy is right. The Langer's pastrami, served BTW on great bread, just falls apart deliciously in your mouth.
-
The top grate runs about 25 to 30F hotter than the bottom grate. If you are cooking on both grates, run the top grate at 250F or a little higher.
Inspired post. If you're just smoking a brisket, which grate do you use?
-
I was under the misimpression that the Chateau Montelena on the list was the red. You learn something new every day .
That's what I'd thought based on the wines Montelena makes today. But you have to remember that it was Mike Grgch who was making the chardonnay for them then.
-
Does anyone know Castle Rock? I have been told they are making some good values.
Don't know the wine, but at $10-$12 per bottle it could be worth investigating.
-
Nice report. Bernard Loiseau, as you may know, is the Michelin 3 starred chef who recently committed suicide amid speculation that he might lose his third star (he didn't).
-
Without alcohol, it seems you really have to work hard to get over $200 per person. To build a check, you have to have aperitifs, a degustation or some personal attention from the chef, dessert, after dinner drinks, and luxe items such as caviar, foie gras, etc. would assist. But to get there in a hurry, you have to do wine--perhaps a paired tasting menu. Otherwise, in a business context, you need greedy clients to build a big check. I've had some $200 meals, but I can't recall ever getting over $250. It's hard work.
-
Tommy--Are you seriously accusing me of being a shill??
Sara,
After you've seen a few more of his posts you'll realize that 99.9% of Tommy's posts are humorous, ironic, or both. But serious, nah.
Revolving Restaurants
in Restaurant Life
Posted
There's the Bonaventure in LA. Good place for a drink and view but forget the food.