hollywood
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Posts posted by hollywood
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I am taking a bow now for all of you who are laughing out loud and hopefully I have raised the entertainment value well beyond Fat Guy's expectations.
Whew! This was getting too hot for me.
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Are you giving people a test for intellect?
De minimus non curat lex.
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Yes but they are amzaingly reliable about remembering the good bands aren't they? In fact, they ae amazing reliable about rediscovering bands that were overlooked in their time.
Who dat?
http://archive.greenpeace.org/~comms/nukes/chernob/
Nevermind.
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Damn! Sounds good.
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NYC being a city of the world, you can fly to LA (try Jet Blue to Long Beach) and eat at Bastide, Sona and Josie.
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But that doesn't really mean anything in the scheme of my statement.
Yeah.
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What some might call balanced, others might call bland and tentative.
Exactly.
And yet so evanescent.
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Wilfrid - Well whether they use those techniques or not doesn't matter. Bouillabaisse is the only fish soup I know that employs those techniques. But if I have missed any, please list them.
Steve,
How does BB vary from zarzuela? From cioppino?
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i pefer base 16.
Sounds close, but no cigar.
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Not all of us, Hollywood, not all of us.
Good things take time.
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Why do we like certain flavours? It’s either chance which seems unlikely or there’s some evolutionary reason for it.
Because we're so highly evolved?
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however, given my choice, i like a progressive wine list.
Or a no corkage policy.
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Nothing like the luscious taste of benzoate of soda for a little preservation.
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What if they didn't cut up the fish, and strained the soup carefully, and spiced it just right. Would the soup then be okay, even if it wasn't French?
We will veto any soup that isn't French.
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Steve - maybe you would like to explain what the unique qualities of the central ingredient in Bouillabaisse is, which I have been told is the best of all fish soups.
Sometimes only a spicy soup de poisson will do. With lots of crusty bread. And wine.
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Cigar Aficionado magazine has an interesting article on steak, including aging, titled "Ready for Prime Time".
edited to add "Ready for Prime Time" link.
Can't pull up this link. Does it still work? If so, can you re-post? Thanks.
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Le Pain Quotidien--BH and West Hollywood.
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Come back. This was just getting really good.
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Two other downtown places that occur to me are: Senor Fish, on the edge of Little Tokyo at 424 E. 1st Street, 213/625-0566, go for the fish tacos (that's the best thing they have) and 410 Boyd, located at 410 Boyd in the Toy District, 213/617-2491, a hip place to have seared ahi and other minimalist fusion things. In either case, call for the hours of operation.
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No perhaps about it. Thanks.
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Edit: moved to proper thread.
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Tried the Cab at a friend's home a couple weeks ago. The word I'm looking for here is: ghastly.
In vino veritas.
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Im glad TJs has a great return policy since Im taking back 2 cases of this crap!
If you want cheap and drinkable at TJ's, get some of the Santa Ema or Santa Rita.
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Langer's makes a great pastrami on rye and you can get a Dr. Brown's Black Cherry to drink. It's only open til 4:00 pm and it's closed Sundays. You can drive there (7th & Alvarado) and there's a nearby parking lot where they validate for 1 hour. It's perfectly safe till 4:00 pm. You may detect the odor of urine or rotting garbage as you walk the short block from the parking lot to Langer's but in addition to local color you get local odor.
West Coast Pastry Chefs
in California: Dining
Posted
Dessert is for tourists.