mixmaster b

trillium- What is pomarola? I have taken to keeping citrus fruit in the fridge. It seems to last forever. That way I an never without a lime slice for my gin & tonic or a bit of lemon juice for a collins...

How about sauteed greens in olive oil and garlic? I do broccoli raab, spinach, kale, and chard this way. Just rinse the greens, cut as necessary (broccoli raab gets slices across the bunch into about 3 sections, chard and kale I shred, and spinach stays whole), sautee in a bit of olive oil and garlic till done, salt and pepper (red peper flakes are good too) and eat. Very simple and good. Some cookbooks tell you to blanch the greens first, but I have had good results skipping that step. Other bitter greens like radicchio and treviso are great sauteed with some fired pancetta. Maybe a bit of bacon grease will pique your interest? Works for me! I also find that spending more $ on green veg in the market translates into less prep. I pay more for fancy baby spinach that doesn't need more than a quick rinse. Also asapration, that baby broccoli-like veggie, is loveley sauteed for a few minutes in a mix of butter and olive oil, and finished with a squeeze of lemon, s&p. Aspagarus is another one that takes little prep and just a few minutes to cook. Grilling veggies is another way to make them more enticing. Portobello mushies, zuchinni, summer squash, and baby bok choy all do well on the grill after a quick marination in some olive-oil-based concoction. Good luck with the veggies!

I very much enjoy Negronis--they were my intro to Campari, and I am now excited to try the other concoctions mentioned here. Does anyone else like Negronis made with dry vermouth? I find the flavor to be a bit cleaner. And when using sweet vermouth, I use about 1 1/2 parts gin to 1 part Campari and 1 part vermouth. Seems less viscous/sweet to me...

Marcella Hazan has a similar one to this, but adds potatoes. It is wonderful!

I am enjoying this thread so much! I am a product designer and work for an interior designer who does several lines of various types of home furnishings: crystal, china, and table linens, as well as furniture, lighting, textiles, rugs, bedding, and tile. My background is textile design, and I have really enjoyed working on the tableware lines, as they blend my food obsession with my real work! My significant other and I are in our early thirties, no kids, just a few years into heavy domescticity. I think our relative youth informs some of our choices (i.e. no high-quality stemware for waine, as most of the wne we drink is very basic stuff). I am hoping the next few years bring increased storage space and a nice, formal wedding registery to fill in the gaps. Right now, we have a real mish-mash of stuff, given to us mainly by relatives. My mother-in-law to be is a flea-market junkie and has a great eye for silver. I have more pie-servers and fish-forks than I know what to do with! We also have various types of china, some formal and some casual. The casual stuff was mainly purchased by us at Ikea (some of their products are quite decent, and the prices are so low you can play a little), Crate & Barrel, and Williams-Sonoma. There is some Frankoma from my grandmother--the simple pieces are quite tasteful--that I have augmented with E-bay purchases. I have also ended up with a great variety of prototypes from work--thankfully all plates in sets of 6 or more, and some lovely serving pieces (platters, veggie bowls, tea & coffepot, etc). These designs are understated modern/transitional--not too contemporary or colorful, and are made in Limoges, so the quality is good. I have a few sets of espresso cups that I love to use after nice dinners, too. Glassware has to be inexpensive because my darling fiancé is very hard on it. Again, we have some neat stuff from relatives (my favorite is Blenko stemware with swirls of air in the stems), but mainly our glassware is from Ikea. I have also taken to buying sets of interesting glasses from E-bay. Table linens are the same story- many lovely linens from my grandmother, cheap but passable linen cocktail napkins from Chinatown, white and off-white cotton for everyday, as well as some embroidered prototypes from work. All are white or cream, a few have colored embroidery. One of my favorite serving pieces is a beautiful hand-made cutting board from Simon Pierce. Some slices of baguette, a few cheeses, and a small dish of olives or cornichons, when laid out on the board with some silver cheese knives, make a wonderful presentation with no effort. I love to make the table with a mix of stuff. I think that necessity is the mother of invention here, to some extent; when I don't have the right piece, I just use whatever is closest. But it sometimes ends up being more personal than a perfect table, and certainly creative. It's fun to mix very refined things with casual ones, Euro centric with Japanese influence, etc. This system seems to work best when you mix whole sets of different things (E.G. a place setting might include a Limoges charger, a simple white plate from Ikea, a tumbler for wine, and great, ornate silver, but each place setting has to match--I suspect it would seem too chaotic otherwise.) Also we think carefully about what is the best for the presentation of each dish. We usually only go to all of these lengths for company. I am afraid I will be barred from e-gullet, but most nights we eat in front of the TV. We often make nice table settings on the coffee table--candles, cloth napkins, etc, and eat carefully prepared, multi-course dinners while watching a movie or an episode of something, with the dogs curled up next to us. However, the posts here have inspired to make more of an effort to sit at the table with music and candles instead of the idiot-box! Presentation is important, too. I was much less aware of this before seeing how great my fiancé's efforts look--as long as it tasted good, I was pretty happy. I now do simple garnishes with herbs, or sauce the plate, or use one of those metal rings to make rice (or whatever) look nice and architectural. I think it makes a big difference, even if it is destined to be consumed while watching West Wing! Thanks for starting this post, Fat Guy-- I am definitely looking at it from a professional standpoint as well as a personal one!

Artichokes are one of my favorite foods! This thread has some ideas that sound so good I can hardly stand it: http://forums.egullet.org/ibf/index.php?s=...4&hl=artichokes MMMMM!

Aurora- You already have many wonderful recommendations, but I would suggest adding Hess to your list. The wine is ok--the Hess Collection wines are their best best--but the winery itself is really a treat. They have a great collection of contemporary art in a museum/gallery-like setting. I also enjoyed the slide presentation they give showing the seasons in the vineyard. This winery might not be right for those looking for a grass-roots, super-authentic experience, but I loved it. And I think you might enjoy it, as their approach to marketing (focusing on art; presenting a very polished experience) is a bit different. I am hoping to be in Napa in December, but my trip is dependent on getting a reseration at The French Laundry, so I am keeping my fingers crossed. I am thinking of staying at Hotel Healdsburg--it is new and looks nice and modern. Does anyone know about it? Best of luck in your planning, Aurora!

I am not a resident, but from recent trips, I like Lulu's a lot. Have had a few good meals there, and the atmosphere is really fun and lively. Plouf is wonderful fun, too--you feel like you are in a special hidden spot--though I've only had appetizers at the bar. Heehee-It is fun for an Angeleno to read the Chinese debate. SF kicks LA butt in restaurants, but we do have some great Chinese down here.

Thanks, Nick, for the great report on your experience. I have many very fond memories of Chez Panisse, and reading your notes brought them back. I have only had wonderful experiences there, but have not been in several years. Don't know about the menu planning, either, but her commitment to serving really fresh, perfect stuff was always front and center in my experience, so it would be odd if there was not a fair amount of flexibility...

I love cast iron! I have several pans, including one from each of my southern grandmothers. It seems like they will last forever. My aunt puts her pan upside-down in her oven (gas) after each washing to dry it. The oven is off, but the dry, warm air from the pilot does the job. This method might work for Wilfred, as the offending pot will be out of sight of the significant other!

torakris & Jinmyo- Thanks for the recipes! I will try for sure. I adore black pepper! I have to ask--What is nashi?

torakris- Would you be willing to share your marinade recipe? I am excited to make bibimbap at home--I'd like to do the beef strip version. What cut of meat do you use? Also, do you go the raw beef method, or do you cook it? Thanks!

If you need dessert: I saw Jacques Torres making individual almost-flourless chocolate cakes (molten center type) on TV this past week. He says you can stick them in the freezer before baking them, and pop them into the oven when they are needed. He didn't specify if thawing was necessary--I would guess a few extra minutes of baking would do the job. The recipe is on the Food TV site: http://www.foodtv.com/foodtv/recipe/0,6255...5,20379,00.html Congrats on the new arrival!

I have heard that this can happen when the beans are too old...though it sounds like your results are very consistent, which might point to a different problem(???) I always thought a dried bean was a dried bean, but I splurged on a fancy bag of French flageolets recently (I couldn't resist the pretty pale green color) and I was impressed with the difference--might be worth a try? Best of luck!

I adore mustard! I hated it as a child; my father enjoyed tricking me into eating a taste so he could watch the faces I'd make! Luckily, that experience did not prove scarring. I recently had a mustard blended with tapenade in a sandwich shop (Le Pain Quotidien in LA) and it was yummy--the flavors worked well. They said it was just Grey Poupon blended with tapenade. I am going to try it at home--maybe with the Maille (love it) instead of Grey. I have never tried a jarred olive/mustard blend--I think I would avoid it if I saw it-- but the freshly mixed version was great with crusty bread, cheese, and ham.

I am jealous of these beautiful sounding tomatoes! I have great success with herbs in containers on my porch, but tomatoes seem to need to be in the earth. Thank god for the farmer's market! On the sauce, I like to reserve some of the pasta water (1/4-1/2c) and add it to the whole concoction during the tossing. For me the amount of oil needed to get a raw sauce liquidy enough to coat the pasta seems too much, but I do like a nice juicy dish, and the pasta water seems to work perfectly. Depends how much liquid is in the tomatoes, though.

Your herbs are lovely for salads, though I would omit the rosemary from a mixed herb salad--for me, the flavor is too strong. You can use the rosemary (alone or combined w/ oregano, thyme, garlic) to flavor croutons. I would use liberal amounts of basil chiffonade, a bit of thyme, and some oregano in a salad. Beware of the oregano if it is mature and strong in taste--just use a bit less. I would add Italian parsley, spring onions, or chives into the mix if possible--these have flavors that are a bit milder and more easily associated with salad--though of course it is all personal taste. Dill and chervil are lovely as well, as is mint. Chop everything finely and toss with some butter/Boston lettuce (my fave) or perhaps some baby romaine or micro greens. You can really use lots of herbs here, especially if you don't put in anything else (a medium sized handful to each small head of lettuce). Use a simple red wine or sherry vinaigrette. This is my standard approach to herb salads--I would love to know of recipes that integrate a specific herb (or herbs) into the salad. I could imagine that a thyme-shallot dressing would be nice with something that had pancetta... You could also do a nice fresh mozzarella & tomato salad with the basil and some oregano. I like to cube the cheese and toss with herbs, greens, halved cherry tomatoes, sea salt, pepper, olive oil, and red wine vinegar--no need for vinaigrette there. taste. Dill and chervil are lovely as well, as is mint. Chop eveything finely and toss with some butter/boston lettuce (my fave) or perhaps some baby romaine or microgreens. You can really use lots of herbs here, especially if you don't put in anything else (a medium sized handful to each small head of lettuce). Use a simple red wine or sherry vinaigrette. This is my standard approach to herb salads--I would love to know of recipes that integrate a specific herb (or herbs) into the salad. I could imagine that a thyme-shallot dressing would be nice with something that had pancetta... You could also do a nice fresh mozzarella & tomato salad with the basil and some oregano. I like to cube the chesse and toss with herbs, greens, halved cherry tomatoes, sea salt, pepper, olive oil, and red wine vinegar--no need for vinaigrette there. I also remember doing a very interesting salad that consited almost exclusively of curly parsley. I think the recipe came from Saveur but I don't remember. It was strong but actually quite good. I need to track down the recipe...

How about the Great Chefs series? I think these are hilarious--they always seem a bit dated, and the comentator's high brow Virginia accent is just bizarre. (The best was a sequence featuring sperm from some sort of fish--I still have no idea what it really was ) But it is great to see actual chefs in their own kitchens using professional techniques, complex stocks and sauces, and fancy mise-en-place(s). Much more interesting that the "cooking is so easy and fun" genre of even the best FTV offerings. I get Julia on PBS, and also have seen some excellent chefs doing interesting stuff on Martha (only watch if there is a good guest!) I also have a Tivo, which is key for sorting the wheat from the chaff. Never again will I have to endure an episode of Naked Chef or a "BAM" while trying to learn something about cooking!

Mike- Thanks for the great notes on the meal at Chez Panisse. I grew up in Berkeley so I always like to hear that this outstanding institution of CA cuisine is still going strong. If you have the chance, go for dinner at the restaurant downstairs. I have only been a few times, but both were exceptional. (The cafe was as fancy as we got when I was growing up.) I love the fixed menu--something is always included that I would NEVER order a la carte, and I enjoy expanding my horizons. I agree that the environment is wonderful. Not too fancy, so you can feel relaxed, but still special. Looking forward to trying Farralon on a future trip up North. Any chance you could share the name of the great waiter?

I keep a few packages of those super-spicy kimchee flavored noodle bowls in the back of my cupboard. If I have one before I go to bed I feel loads better in the AM. A few Advil and a glass of water at around 7 AM, followed by a few more hours of sleep, is by far the best "cure" for me, though it doesn't really constitute breakfast. Bloody Mary is great for a regular-size hangover, along with a rare burger (lots of pickles and fries) and iced coffee. Virgin Mary and sourdough toast for a bad hangover. For those truly awful, I-swear-I-will-never-do-that-again mornings, ginger ale and a cold compress is the extent of breakfast. (Glad to report those don't happen too often anymore...)

So many delish ideas have been posted for salad season! Chopped salad is good: cold cooked asparagus and/or green beans, tomato, yellow bell peppers, red onion, fresh mozarella, all diced, and tossed with some finely torn red leaf and arugula, dressed with simple vinaigrette. Very LA. Blood oranges over arugula/spinach with fine sliced red onions, dressed with a vinaigrette made with pureed garlic (a touch) and sherry vineger, pine nuts are optional. Raw artichoke sliced thin, mixed with sliced white mushrooms, or with finely sliced radicchio, or arugula. Dress with a lemon vinaigrette. For a main course , I love to do a grilled steak salad, served on a nice big platter: salad greens in the center, cold potato salad (vinaigrette base with chopped onions or shallots), sliced tomato, sliced cuke, and the sliced steak arranged around the greens, topped with chopped herbs. (Toss everything separately in the dressing before arranging.) Campanile does a lovely butter lettuce salad with handfuls of fresh herbs--I use chervil, dill, chives, parsley, a bit of tarragon, and a shallot vinaigrette for my at-home knock off. A great first course salad.

I adore these domestically grown San Marzanos! They are, in my opinion, the most delicious canned/boxed product. The tomatoes are always whole and firm, not falling apart like most brands, and the have a great, tangy flavor. When I am feeling lazy, I cut up a few straight out of the can, and toss with a bit of crushed garlic, some olive oil, a few fresh herbs, black pepper, and good parmesan, and eat with some angel hair pasta. WOW! A taste of summer even when it is cold out. I have seen them at Williams Sonoma, and usually but them at Bristol Farms in LA. They cost upwards of $4, but worth it. Here is a link that shows the can--the graphic label is impossible to miss. http://www.cybercucina.com/ccdocs/products/SM5012.html (Don't know a thing about the site...)

We did this only 3 days ago.....pre-toasted bread anyone? How about the time I broiled the CRAP out of my beautifully brined and perfectly seasoned Thanksgiving turkey? With my other-in-law visiting! (I swear I turned the knob to BAKE!!! ) (Lest anyone be unduly worried about this awful experience, I was able to get a new turkey and roast it up in time for the big party. The brined one actually survived the scorching enough to be sliced up and used as "garnish" around the second one. )

I think you might mean Hollywood Beachfan & Hollywood- Please excuse my lack of posting etiquette! My apologies for the mix up... Thanks for the Thai recommendations, Hollywood. I will definitely do some exploring. I do have Counter Intelligence and like it very much, though sometimes have a hard time figuring out where to begin--so many intriguing options! Lizziee, I will go back to Spago for sure. Thanks for the tasting menu advice. I will let you all know how it goes, but it might take me a while to get out and about. I have been very inspired by all the posts on the cooking board, and have found myself wanting to spend time in my own kitchen lately!

Thanks for the welcome! And thanks for the low-down on so many of these spots. I will try Alex the first chance I get, and I will also go back to Spago & Chinois. I have to mention that Cobras and Matadors is a great spot. Certainly not fine dining, but VERY good food--maybe the best lentils I've ever had. They have a BYO policy, and there is a small (overpriced--but still a bargain compared to restaurant prices) Spanish wine store next door. If you plan to go, make a reservation and go on the early side--around 7, and you will avoid most of the scene. The room is small but romantic in a rustic, casual sort of way. Too bad about Moomba's chapter 11. They seem to do a great business on the club/bar/lounge side, and hopefully they will pull through. I would be very curious to hear what you all think of the food if you ever go. I have been consistently pleased with the quality; I think the chef has some talent. Again, eating a bit on the early side will alleviate most of the trendoid problems. Not fine dining, exactly, but still on the fancy side. Troquet, in Costa Mesa, is owned by Tim and Liza Goodell of Aubergine. I have not had the chance to go to Aubergine, but I can really recommend Troquet. Though the room is not grand, the food and service are excellent. The best meal I had there was a tastingmenu with paired wines, and it truly made me think I was in NYC, not an OC mall! Fat Guy, this would be another great spot for your Orange County friends/family to check out, and liziee, a bit closer to you, perhaps, than Aubergine. How about Michael’s in SM? Is it worthwhile in terms of cal-cuisine history? Or just a waste? Beachfan I would love to hear a bit more about the ethnic spots you mentioned. I love Zankou Chicken & Bombay Grill, and have had a good meal at Guelagetza, but I am not familiar with the other spots you mentioned. (Except for Phillipe's, where I have not been.) I am in the West Hollywood area, and am always on the lookout for places nearby. Do you like Jitlada? It is my favorite Thai. Has anyone been to Mori Sushi on Pico? It is OUTSTANDING. The best I have had here (though I have not been to Ginza Suhsiko--not enough equity in my house yet to take the necessary 2nd mortgage). The fish is amazing and creatively presented. And the fresh wasabi is a must.