JFLinLA

Check out an online source for retail candy and baking supplies. CaliforniaCandy.com sometimes has hard to find stuff though you will pay for it. (Darn, I love those Skor bits. Now I'll have to look for them. If I find them, I could send them though that seems silly.)

Hey BVUS, nice to hear from you. No, I hadn't seen the Times. I ended up at Beacon when someone I was meeting for lunch picked it. I'm so glad the Times liked the black cod. Jody

Okay, my daughter and I just finished making this year's batch. I think we used about 15 pounds of potatoes which filled up the absolutely biggest bowl I have. I haven't counted but it's probably 250 latkes -- about silver dollar size or a bit larger. That's how Grandma taught me. I'll stack and freeze them as soon as I'm done here in eG. Hope everyone's dreidle lands on gimmel.

No, no, I do not have a commercial anything. I do have a large food processor but it's a home one. Once the batter is ready to go, I do have two large frying pans going at once and an entire counter covered with paper towels. Remember, this is at least 15 pounds worth of potatoes. It will generally last me the week. However, even if you do it all in one sitting, I still find it much more pleasant to have done this ahead and be able to spend more time with my guests. Every time I do this I can still here my grandmother (z"l) admonishing me, "Don't make them too big. Not too much pepper (grandma didn't like pepper and she didn't like how the black flakes looked in the batter, she didn't know from white pepper). Don't rush, their not ready to turn yet." The last Hanukkah she was alive, was the first Hanukkah my daughter was old enough to help (though I shooed her out of the kitchen once the frying began). That memory of the 4 generations of women in my family -- my daughter, me, my mom & grandma -- will always be one of the best I have and I remember it every Hanukkah at the latke fry.

I think Magic Castle is still members only. I haven't been in a million years. I don't remember the food as being anything but ordinary but that's not really why you go, right?

I echo ellencho on this - Alton's chewy recipe is the best. As a matter of fact they are baking right now in the oven as I type this. ← I triple echo the recommendation for AB's chewy recipe. Two suggestions. One, get really big chocolate chips or chunks. I personally like the Guittard super cookie chips but can't always find them. Second (and I really think this is key), after you scoop your dough, place the mounds on parchment on a baking sheet. Once frozen you can pop them in a zip bag for baking later. Whenever you do bake, this way your dough is really cold. This means, especially if your oven is not enough, they will set up before they have too much chance to spread. Ideally, for me, you want them with a slighy crispy outside and chewy on the inside.

make aheadh latkes...i have been waiting for this..any special ticks??? ← This is the best. You will never do it another way again. Here goes: Make your latkes however you like. If you are making a really huge batch (which of course makes sense if you are going to freeze and use throughout the week) you might want to add a pinch of ground up Vitamin C or some powdered ascorbic acid to the batter to keep things white. Though the onions generally have enough natural vitamin C to do the trick. Arrange fried and drained latkes IN A SINGLE LAYER on a baking sheet. You can stack layers on top of each other but make sure to separate each layer with foil or parchment. Wrap the entire package well and freeze. When you are ready to use them, get your oven really hot -- 400-450. DO NOT DEFROST THE FROZEN LATKES. Slide each single layer of frozen latkes with the foil or parchment underneath onto a baking sheet and place directly in the hot oven. Now you need to watch. You know they are ready to serve when you peak in the oven and see them sizzling. The problem with reheating latkes is that people tend to stack them so the steam and get soggy. This way everything stays crisp and yummy. My latkes will be fried and frozen by the end of this weekend and will get us through the week. I only have to clean-up the food processor, frying pans and oily mess once. Oh yeah!

I had lunch at this place today for the first time. I'd call it Asian-fusion with a casual, hip thing going on but no 'tude -- you know, westside but it's Culver City so they're more relaxed. I had the black cod and it was yummy. There were some just cooked and still crispy cold green beans on the side tossed in a light vinaigrette and sprinkled with sesame seeds. I definitely need to go back and try more. It's on the corner of Washington & Helms in the Helms complex, across from the New School of Cooking and around the corner from Surfas. You could make a whole food-oriented adventure out of it.

I do the annual family Hanukkah party. I've already purchased the potatoes and onions to make the latkes as my late grandmother taught me (yes, she saw the benefit of the food processor). I hate frying in oil and only want to make and clean the mess once. So I make a huge batch and, as per Marlene Sorosky's book, freeze in a single layer and reheat in a single layer in a hot, hot oven. They are crisp and yummy and if I hadn't revealed this method to everyone, nobody would be the wiser. Today I made my first batch of "Hanukkah cookies." Surprisingly like Christmas cookies but shaped like dreidels, 6-pointed stars and menorahs. This batch is in the freezer. Once all is done, they will be decorated with royal icing closer to the actual party. I'll make a brisket and a turkey. My SIL is bringing the sides. I'll also make some more desserts. At some point during the holiday, I will make Joan Nathan's sweet cheese latkes as a dessert. Yum. Just picked up my "artsy" menorah from being repaired earlier this week and purchased candles. Still need to decide if we will go to the Temple Hanukkah party as well. My kids are getting a bit old for how they usually do it but maybe we'll give it another year. Oh, yeah, still have to buy chocolate gelt to decorate with.

I have a recipe for a caramel apple upside down cake from a caramel class I took. It was really delicious. You make a caramel base and coat the bottom of your cake pan. Then layer the apple wedges on top of that. Then top with the cake batter. Once baked, let cool in the pan for a little bit and invert while still warm. Yum!!

You might want to head for Sawtelle Avenue, the first few blocks north of Olympic. A wide range of Japanese food -- everything from sushi to curry, as well as Japanese groceries. Not the most scenic for strolling but nice. It's only about 8 miles north of LAX but, given rush hour, if you need to be back by 6:30, I'd plan on a full 60 minutes for the return trip. Nicer for strolling and a little closer is Venice. Lot's of food options there as well.

Hot Dogs?!?! Well then, in LA you must, must, must go to Pink's on La Brea.

Oh yeah, there's that taco place at Grand Central Market in downtown LA. Good, cheap and filling.

Scott -- I am not trying to equate diabetic or sugar-free with anything. If I see those terms on a product label, it is not sufficient. I read the small print. If a restaurant or bakery uses those terms, I inquire further about ingredients. I have learned from past mistakes. My point is, tell the truth, and your customers will let you know what does and doesn't work for them.

A note to the pro's: I am a passionate home baker who is married to a man who can't eat sugar. Ironic, isnt' it. Even on the savory side, we often ask about dishes that are finished in some sort of reduction that may include sugar. Don't worry about what will or won't work for those looking for "diabetic" desserts. I wouldn't use those terms. My husband has learned what kinds of sweeteners he can and can't use. A few examples: Whole Foods sells several types of baked/sweet goods without "regular" sugar. He or I read the small print. For him anything with raw sugar, organic sugar, maple syrup, honey or any other number of things is not OK. He knows what products to by. Here in Southern California, WF carries a brand called "Fabe's" that works well for him. We took a family cruise this summer. The ship always had a nice selection of "diabetic" desserts. We simply asked what they were sweetened with and make the decision accordingly. Here in LA we have a long-time bakery called "Mani's" that makes really delicious items using alternative sweeteners. That includes everything from the plain and simple to wedding cakes. They use a variety of sweeteners. We know what works in our family and what doesn't. (For what it's worth, while Mani Niall left his namesake bakery years ago, he did publish 2 books that may be worth looking into.) I guess my point is this to the pro's. Your customers who can't eat sugar will really appreciate it if you offer them an alternative. Rather than using terms that will get you in trouble, just make sure to inform them what alternative sweetener -- chemical or natural -- you are using.

In a few months, I'll be making hamentashen filled with nutella. Yum!

Hey Chris, I resemble that remark. Katbert sent me a very nice PM about how well the buses worked. . . . and they say there is no public transit it LA!

Clementine's near Century City for breakfast pastries and others. And, don't forget, La Brea Bakery (not far from the Tar Pits).

Tee -- Tana is right about honing in on where they live. Supposedly you know their home address. Right? If it's a city name other than LA (Pasadena, Encino, Torrance, ???) provide that. If it's LA, give us the zip code and we Angelenos will figure it out. If they are anywhere on the westside, we had a lovely anniversary dinner last year at Zax in Brentwood. Nice food, relaxed atmosphere and in your price range.

I remember reading an article once about professional chefs with food allergies and how they handle it. Just think about it if you had a severe seafood, peanut or other allergy. PS - I'm not a walnut fan either.

Hey Robyn, while the food is great, it's not about the food. Shanah Tovah to you and your family. Could we all say a Mishah Berach for Robyn, her FIL, the folks in Florida and everyone else in need of it?

Hey, potentially Hollywood and I might be able to meet you for lunch as we both work in the downtown area. Assuming you aren't locked in for business lunches, we could do Langer's or Phillipes. Dinner is unlikely as the two of us go home to our families at night.

Seafood -- The Water Grill Patina at the new Gehry-designed Disney concert hall Langer's for those hour lunches for (arguably) the best pastrami in the US (sorry they are not open at night). And that's just downtown. (Edited to appropriately brag about the pastrami.)

The brisket is sitting in the fridge soaking up even more flavor from the "juices." Tonight I de-fat and slice. Challah dough is back in the fridge for 2nd rise in two bowls (one has raisins). Tonight I shape and either bake tonight or early, early tomorrow morning. Tonight I also set the table. Tomorrow, the caramel-apple upside down cake. The caramel base is already in the fridge.

I agree with Caroline. Glendale is really not all that far from downtown LA and Patina. Furthermore, that's at the new Disney Concert Hall so, aside from the food, you get to see Frank Gehry architecture.