hollywood
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Posts posted by hollywood
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Check out Petit Logis Inn. You can walk to Bistro Jeanty from there. www.petitlogis.com/index.html
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The Palm has opened a new branch a block from Staples. If you happen to be in one of the luxury boxes at Staples, there is actually decent and varied food available there, but at a price.
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it was not a comedy ,i'm afarid hollywood.I have been all over that site.Maybe i need some German help..i think it was for german tv
Sounds like it truly is a "lost weekend."
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This is a long long shot, but what the heck, you film buffs may have an idea how to track down this film.
A German made film , shot partly in Padstow between 96-99
I was told the title was " The Long Weekend", but translating that into German has not helped my search.
Not alot to go on i know, but it's a challenge
The food link is that i did some hand double stuff for a kitchen scene...but that may not have made the edit.
This is a wild guess.
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Purportedly the best cheesecake is at Pastina on Westwood Blvd. Don't know if it has ricotta though.
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However, I firmly believe red wine can be successfully paired with such cheeses, so long as they aren't too old and mouldy. Syrah, certainly, but a good Burgundy will match all but the sharper cheddars. Try a pinot noir with Single or Double Gloucester, Lancashire or Cheshire. I expect a Merlot or Zinfandel will do too. Syrah/Shiraz or a full-blooded Italian or Spanish option with your Cheddar. By all means, drink a good claret with any of them, but I'll concede that more expensive Cabernets might be better paired with something else.
Cheese.
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Check this out.
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You've lost me with the cider. Why not a glass of zinfandel or syrah?
I'm with you. Ale and cider (or cidre) are fine, but what about some vin rouge?
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If you go to the Wherehouse on Sunset near La Brea, they are closing out and have anime DVDs for 20% or more off. Lots of anime.
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Yes but it's not a big component of the dish in the same way that salt cod or sardines are. And soy sauce itself is sort of an off flavor because of the way it is steeped. Thai or Vietnamese fish sauce, and the amounts they use, is just a falvor enhancer. But I believe if they gave Western diners a whiff of the bottle of Vietnamese fish sauce, nobody would eat it.
My wife keeps a bottle of the fish sauce around all the time. We've survived.
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Well where I do agree with you is that once people form an opinion of what tourists like to eat, it is hard to get them to change it. But the reality is that there is very little incentive for them to do so outside of the context of a clear path to making more money.
If it's not French, it's for tourists.
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Mako has great lunch deals. For about$10 you can pig out on chirashi sushi.
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It looks like there's construction going on. Maybe folks think it's closed.
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Is it sensible to regard Greek and Turkish (and Uzbeck) food as regional and/or class variations of the same fundamental Ottoman cuisine?
Back to Jason's point: if we follow the thesis that refined food follows wealth, what has the Onassis family been eating all these years?
French food obviously.
Was that a Jackie O. joke?
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Is it sensible to regard Greek and Turkish (and Uzbeck) food as regional and/or class variations of the same fundamental Ottoman cuisine?
Back to Jason's point: if we follow the thesis that refined food follows wealth, what has the Onassis family been eating all these years?
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I actually think Plotnicki’s probably right about this. The Ottoman Empire was the Turkish Empire, run from Istanbul. I assume that the wealth of the empire flowed back to the Turkish aristocracy and could have helped foster a more elaborate aristocratic style of cooking.
Okay, but if the watchword is "contemporary," then how is that past wealth an influence?
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great choice on the Fiji water!
So, 'brig, are you an American Idol?
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You're talking about things that happened about 2500 years ago. I think Turkish and Greek cuisine are a bit more contemporary then that don't you think?
Maybe not if they are doing it right.
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This business of having a refined and/or sophisticated cuisine isn't really rocket scientry. If a country has had a bourgois class, chances are a refined version of the cuisine came into existence to cater to that class of people. All the great cuisines of the world seem to have had a cuisine intended for an aristocratic class, or a bourgois class. Take Indian, Moroccan cuisine, even moles in Mexico are tinkered with and balanced by people with a great amount of time on their hands. But ultimately, and this was what Fat Guy was referring to, refinement and sophistication is usually expressed through texture. Reducing things down, straining bits off, thickening things to make them smoother and to have more body, anything to make the feel more luxurous. Or a different way is the way you slice things. Paper thin ham or smoked salmon, sushi sliced just perfectly, or as we talked about in the Spanish regional thread, they way they slice the ingredients in a Tian d'Agneau which are perfect slices of lamb, tomato, eggplant, onions formed into the shape of a cake, where the thickness of the slices turns it a whole greater then the sum of its parts. In Middle Eastern cooking including Turkish, but not Greek in my knowledge, the butchers' blade in chopping the ingredients for an Adana Kebab is paramount. Not everyone's texture is the same.
I guess somehwre in this post is the argument that says that once upon a time, and maybe continuing today, Turkey had a better defined aristocratic and/or middle class then Greece did. At least that's what I get out of it when I eat the cuisines.
Steve,
Considering classic Greek writing, philosophy, sculpture and architecture, there would seem to be a flaw in your analysis about this being class based. If anything, you might expect Greek food to be finer.
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Someone mentioned that many Turkish restaurants bill themselves as 'Mediterranean'. This is true here in Seattle as well, and my guess is that it is because most Americans would have no idea what to expect from a 'Turkish' restaurant, but 'Mediterranean' doesn't sound very threatening.....
Pretty much the same thing has happened in the NY/NJ metro area. After 9/11, virtually all Turkish restaurants billed themselves as "Mediterranean Cusine" and re-did their signs and awnings to reflect this. I saw this happen personally in the town I live in, where the local place changed its name from "Kervan II: Middle Eastern Cuisine" to "Sapphire: Fine Meditterranean Cusine" in a single weekend. This is because "Kervan II" was vandalized due to negative reaction from 9/11.
Yes, I think you are right. In Los Angeles, Turks seem to keep a very low profile. Something about Armenians having long memories. Ironic in this context given the overlapping cuisines.
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One nitpick I have with TJ's is their lack of plastic bags. Um, it's Seattle, it's raining, and I'm on foot. I guess I should just try to remember to take my own bag.
As a card carrying Seattleite (yes, it's a real word, check it out on m-w.com!), how come you don't bring your own bags? Shame on you! Be careful or the hippies will corner you in a dark alley, guilt you up and put their stink on you!
Actually, doesn't TJ sell canvas bags?
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Do Turks do mezze?
Doesn't "mezze" simply translate to 'appetizer'? I apoligize for my linguistic ignorance, but if so I guess the answer is yes.
Yeah, like platters of stuff--hummus, dolmades, feta, olives, keftah, etc.
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do they have their own brand for things like toothpaste, detergent, toiletpaper, diapers...?
Don't think TJ does papergoods but I believe they have had tooth paste and detergent. Things come and go depending on popularity (cha-ching).
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Okay, but to ask an even tougher question, is there such thing as Cyprian cuisine? Or is it Greek and Turkish?
Many Greeks who I have spoken to have told me that virtually every important dish we attribute to as "Greek" is actually Turkish in origin -- kebabs, gyro, taramsalata, revithosalata, baklava, even Mousakka -- is Turkish, but sometimes referred to by different names. As is the cheese we call Feta that both Greece and Turkey (and Bulgaria) makes a huge industry of today. This is due to hundreds of years of occupation by the Ottomans.
Sure, there are dishes that dont exist in all three cultures simultaneously, but for the most part it is the same cuisine. I've never seen Pastitsio, Avgolegmono or Skordalia in a Turkish restaurant but that doesnt mean they dont share a common culinary ancestry and very similar preparation methods.
Do Turks do mezze?
Looking for Good Eats in So. CA
in California: Dining
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The area around Staples Center is in transition. We were going to hock our souls to the NFL and build a stadium but the city council came to its senses and declined. When are you going? During the week many attendees are likely to be business folk in suits having removed their ties, enjoying entertaining folks on their expense accounts. On the weekend, a more casual air prevails. As for local haunts, at 9th & Figueroa (very close) you'll find The Pantry, a 24 hour greasy spoon owned by a former mayor. The best meal here is breakfast. Further afield is the Grand Central Market at 3rd & Hill, a sort of poor man's food court with all sorts of ethnic specialties available. Particularly good are the gorditas, tortas, burritos, tacos, etc. at several vendors toward the center. Little Tokyo is a bit further away. There I would recommend the sushi at Mako, 123 S. Onizuka St. #307 (Weller Court). Also in Weller Court is a branch of Curry House which serves inexpensive curries of various intensities. Further afield is Chinatown, Union Station and nearby Phillipe's for beef dip sandwiches, Olvera Street (more Mexican). Have a good stay.