JFLinLA

And Chinese food does?! That's funny.

I also love the Trefoils -- buttery short bread cookies. The new ones sound promising too. How many points is that on Weight Watchers?

Blov, Blov, Blov: Make the challah recipe in the Baking with Julia book. I know it's milchig and you know I don't keep Kosher but when required to make it pareve (like for my MIL for Rosh Hashanah), I've done it with Mocha Mix and margarine. It's still better than any challah I've ever made with water and oil. I promise, promise, promise. And here's a hint for all of you new challah/bread makers. Don't have the time to do the whole thing in one day? You can make this challah very successfully over a few days by allowing any of the rises to occur overnight in the refrigerator. I often use this type of schedule: Wednesday night -- mix dough, cover, put into fridge, go to sleep. Thursday morning -- punch down, cover, back in the fridge, go to work. Thursday night -- come home from work, remove dough from fridge and allow to return to room temp while I'm dealing with dinner and the kids (sometimes I even skip this part), braid, cover, place back in the fridge, go to sleep. Friday morning -- remove from fridge and place on counter to return to room temp while I shower (OK, sometimes I shorten this step too -- the temp part, not the shower), glaze, bake, leave to cool during the day. Friday night -- fresh, home made challah ready to eat. Or braid two -- one to bake now. The other can be frozen on a baking sheet then, once solid, pop it into a freezer bag. When you want to bake it, place it on a baking sheet (I like to line with parchment and corn meal), cover loosely with a towel and leave it out. It will take several hours to thaw, come to temp and rise before you glaze and bake but the results will still be great.

David Shaw was curious. Find out what death row inmates choose -- with information about an upcoming book and links to Departments of Corrections at different states that actually provide this information. What would you have for your last meal?

LA Times Food Section -- January 14, 2004 Brief summaries and links to individual articles are provided below. The LA Times posts their restaurant reviews, and some other Food Section articles, in the Calendar section on-line even though they appear in the Food section of the print edition. Further, one is required to register separately to access the Calendar section and pay a fee if you don't already subscribe to the paper. In this town of "transitional" waiters -- those struggling actors waiting to be discovered -- there are still some who devote themselves permanently and full time to the profession. Valli Herman profiles some of the best the the qualities that make them great In service of excellence. Russ Parsons puts you In the comfort zone with gratins. What could be more perfect for this time of year? Learn the how-to's and history. Recipes at the end of the article for Sweet potato gratin, Belgian endive gratin, and Gratin of potatoes, leeks and mushrooms. Regina Schrambling will tell you about One woman's search for the perfect teapot. Maybe this is more than you ever wanted to know about making tea but you'll think about it the next time you reach for a tea bag. Culinary SOS provides the recipe for Roasted onions with almond pesto from Suzanne Tracht at Jar. What would you have for your last meal? That's what David Shaw wanted to know and, if you're "morbidly curious," you can too. Read about the web sites and an upcoming book on the subject. Talk about it here. Rod Smith thinks the wine makers of the Russian River Valley are magicians. Find out why in Out of the mist, Pinots. The Wine of the Week is 2002 William Fevre Chablis Champs Royaux. S. Irene Virbila says The shine's back on Le Dome in her review of this newly reopened LA classic on the Sunset Strip. She gives it one and a half stars and recommends the mussels Belgian style, Colorado lamb chop, Le Dôme salad, bluefin carpaccio, diver scallops, lobster, tandoori Cornish hen, and double veal chop. Looking for Vietnamese? In From Hue, with a modern flourish, Linda Burum profiles Quan Hy in Westminster. She recommends the Goi mit, banh beo, banh it ram, and shredded chicken with fried sweet rice.

Not on par with many of the others mentioned here but I always do enjoy Mystic Pizza.

Baking with Julia has never steered me wrong. The challah recipe is my fave. Yum!

I was beginning to feel nervous that I had started this thread when I saw the tone it was taking earlier but, in the end, the folks on eG are here because we all feel passionately about food and, therefore, express our food opinions passionately. Someone else already said it better than I: Amen and a good yontov to all.

LA Times Food Section -- January 7, 2004 Brief summaries and links to individual articles are provided below. The LA Times posts their restaurant reviews, and some other Food Section articles, in the Calendar section on-line even though they appear in the Food section of the print edition. Further, one is required to register separately to access the Calendar section and pay a fee if you don't already subscribe to the paper. "Chefs will have you bleive that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise." Leslie Brenner and Donna Deane explain it all in Braise of Glory. Find recipes for Osso buco, Cider-braised pork with fennel, Lamb shanks with Merlot, and Lemon risotto. Before there was Hard Rock . . ., by Charles Perry is a delightful bit of LA restaurant history. The theme restaurant wasn't invented here but, in the 1920's was the cutting edge when you could dine in a prison-themed restaurant, among others. Barbara Hansen causes a Collision of savory and sweet with this article of "cross-over chutneys" blending Indian spices with Western ingredients. The results are "as good with steak sandwiches as with pappadums and pakoras." Recipes for Green Chutney, Cranberry and green apple chutney, Basil-mint chutney, and Plum chutney. Cindy Dorn's Culinary SOS provides the recipe for Grilled chicken with Brussels sprouts and butternut squash from Luna Park. Too big? Too rich? Never! That's what Emily Green says about California's monster reds. Wine snobs love to pooh-pooh them but they're missing all the fun. And speaking of reds, the Wine of the Week is a 1998 Leroy Bourgogne rouge. Doug Arango's is Bringing old-school charm to Melrose. S. Irene Virbila give the desert transplant 2 stars and recommends the pizzas, soups, grilled prawns, Santa Barbara mussels, Michaelmas salad, orecchiette with peas and prosciutto, butternut squash ravioli, rack of lamb, calves liver, shepherd's pie, and crème brûlee. For something from the other side of the world, Charles Perry's Counter Intelligence column discusses Katmandu Kitchen for Spicy specialties from the streets of Katmandu. It's located in Palms.

I thought this post would start some discussion but, Oy Vey! I wonder how the discussion would go about a beef-eating Hindu? Clearly, as the American food supply has improved, there are more and more products that make keeping Kosher easier than it was even a few years ago. The only time of year the kids get to have sugary cereals in the house is Passover and they look forward to it. As for the "dry" Passover cakes, I've made it a hobby of mine to find delicious non-hametz desserts for Passover. I don't keep Kosher but I also do not eat hametz (breads and other products using grain, unless prepared under the strictest conditions) during Passover. Hence, while these desserts do not use hametz, they are made in my regular appliances, bakeware, etc. and served on the regular dishes. As for the noodles, this spring I'll actually have to spend time with my mother in law so, once and for all, I can learn to make the delicious "lokshen" she makes for soup at Passover. I think it is only eggs and potato starch. The issue of "kids" having to change their ways, depends on the age of the kids. If the kids were already adults when this new marriage occured, I would hope they would have the manners to understand that you respect the choices people make about their own lives, in their own home.

I'd like to point out that making a commitment to any religious practice will, at times, be difficult, inconvenient, and a pain. I don't think the point is to make these things difficult but it is certainly not to make it easy. If religions that call on us to be better people were not challenging -- well, the world would be a better place.

I truly enjoyed this column from the LA Times Magazine section this past Sunday -- Life Without Pepperoni. While I don't keep kosher, I respect the personal choice of those who do. Regardless of the choices you make in your life, I hope you will enjoy this column too.

LA Times Food Section -- December 31, 2003 Brief summaries and links to individual articles are provided below. The LA Times posts their restaurant reviews, and some other Food Section articles, in the Calendar section on-line even though they appear in the Food section of the print edition. Further, one is required to register separately to access the Calendar section and pay a fee if you don't already subscribe to the paper. Champagne goes well with and enhances so many foods says Regina Schrambling in Midnight partners. The challenge can be when you are trying to balance your champagne in one hand while being served something that is more than bite-sized. To avoid putting your guests in this awkward situation, read through the article for recipes for Parmesan-proscuitto crostini, Chorizo-corn madeleines, Chutney-duck bites, Spices roasted almonds, and Smoked salmon tramezzini. To help out, this week's Wines of the week are champagnes -- 1996 Champagne Veuve Clicquot Rosé Reserve, 1990 Champagne Charles Heidsieck Blanc des Millénaires Blanc de Blanc Brut, and Champagne Bollinger Special Cuvée. Valli Herman says There's fire in that little cup. She's talking about cocktails served hot which are . . . well . . . hot with recipes for Hot sake cider, Naughty Little Elf hot chocolate, Glogg, and Hot buttered rum. Charles Perry and Barbara Hansen report that Despite scare, L.A. still has an appetite for beef. Find out who is eating beef, where, and what you need to know to be safe. Unforgettable are the 10 favorite recipes of 2003 from the Times Test Kitchen. The recipes are Pear cobbler with hazelnut biscuits, Cardamom sweet rolls, Duck legs roasted with mustard, Star anise and grapefruit granita, Chile poblano polenta, Water grill cheesecake, Mushroom braised short ribs, Carne asada sandwiches with avocados and chipotle mayonnaise, Touchdown cookies, and Honey-brandy ice cream with fig jam. The San Fernando Valley is not necessarily a culinary mecca, fer shure. Nevertheless, Charles Perry claims that the Valley excels at hot dogs which can take on the best that New York or Chicago can dish out. Read In a dog-eat-dog world, the Valley has the best to find out about 3 places on Ventura Boulevard all within a few miles of each other. Like, totally. S. Irene Virbila reviews Luna Park, A funky San Francisco import. She gives them one star and says it is "friendly and full of energy . . . and it's even affordable." Recommended dishes are Pork satay, moules frites, baby spinach salad, soups, pork cutlet, grilled flatiron steak, and grilled yellowtail. Leslee Komaiko reports in Restaurant Journal that there are more and more places in L. A. where you can get a late-night dinner. In the "Small Bites" section of the column find out the news from Beverly Hills' Cafe Blanc, Rouge, Jimmy's Tavern, Luce, and Lot 1224.

Thanks for the plug, Hollywood. Here's the link to the digests. And, if I may suggest, while the weekly reviews by S. I. V. cater to the upscale, the nearly weekly "Counter-Intelligence" column tends to profile places more within the reach of most of us. It will be really important to know where you are, given the size of LA. Depending on that area, review the recent thread on the Farmer's Market at Fairfax and 3rd. Stay to the original/old market rather than the new Grove addition.

Here's Russ' quote on Valentino's:

I just read through all the stuff about cheese latkes, and my question was the same (since I happen to have farmer cheese in the fridge at the moment), but it hasn't been answered yet. Well? I have farmer cheese as well. Still haven't made them yet. With the exception of shabbos, we haven't been home for dinner in over 2 weeks. But I've used it for blintz filling, so I see no reason why it won't work. I still have some batter made with cream cheese sitting the fridge so I'm not going to make any more. Would one of you give it a try with farmers cheese and let the rest of us know, please? BTW, it's a thick batter -- even more so when cold. I use a 1/4 cup measure to scoop the batter into the pan, rather than something you pour.

Two more that are "classics" in the area are Michaels and Valentinos. I think in a somewhat recent thread, Russ Parsons recommended that for Valentino's you not have a price limit and tell them to design the food and wine menu for you. (Maybe that was in Russ' Q&A.)

Rachel -- See my late night December 4 post earlier in this thread. It's from Joan Nathan's book. I still have some batter sitting in the fridge that we will finish in the next day or so.

LA Times Food Section -- December 24, 2003 Brief summaries and links to individual articles are provided below. The LA Times posts their restaurant reviews, and some other Food Section articles, in the Calendar section on-line even though they appear in the Food section of the print edition. Further, one is required to register separately to access the Calendar section and pay a fee if you don't already subscribe to the paper. Sweet Silver Shells by Russ Parsons could easily be called "Ode to the Oyster." Russ takes the mystery and fear out of these deliciously simple treats. Included are great "how-to" photos and information on where to find them. Christmas morning calls for more than a store-bought muffin or cold cereal. Regina Schrambling encourages us to Start with a bit of excess. Find a recipe at the end of the article for Sausage biscuits. Leslee Komaiko says Blend first, then invite the minglers. This article describes tapenades, spices purees, vegetable butters and other spreads that can be made ahead or at the last minute for when guests show up. Find recipes for Almond tapenade, Tarama (salmon spread), Christmas lima bean spread, and Five-spice carrot-cashew spread. Cindy Dorn provides the Culinary SOS with the recipe for the Holiday pie -- made with cranberries, walnuts, apples and cream cheese -- from the Cedar Creek Inn in Laguna Beach. Chablis -- "It's been in, and out. Now, a new generation of windmakers is making the French white to thrill even aficionados. It's definitely in." And it goes great with oysters (see above) and lots of other stuff. Read Rod Smith's A dozen Belons, a crisp Chablis. The Wine of the Week is 2002 Volpe Pasini Sauvignon Zuc di Volpe. Wine is often a tough sell for restaurants. In his Matters of Taste column, David Shaw tells about some of the things restaurants to entice customers to buy wine. Read about why you may want to head to Alto Palato on a Wednesday . . . or other opportunities. In A swig of Mexico, S. Irene Virbila reviews Malo on Sunset Boulevard. She says the Margarita's are excellent but wishes the rest of the menu were as good. She gives it a half of a star. If you like it hot, then this is the place. That would be Oriental Pearl Restaurant in Alhambra. Read about it in Barbara Hansen's Counter Intelligence column.

Mmmmm. I'm thinking some fancied up version of a strawberry shortcake.

Okay, I know we're getting way off topic here and certainly out of season but in a PM exchange with Bloviatrix she commented that she believes that the Rabbis would have forbidden potatoes during Pesach if they only realized everything one could do with the spud and its by products. I noted that would never happen because they would then have to forego vodka. But that's another topic.

Is this the dish my mother-in-law makes and calls "vinaigrette" (say it mit an ahk-sent please)? Beets, pickles, white beans, etc.

The only thing I can add to this discussion is what they do at my favorite Italian bakery. The cannoli are not to be found in the case when you walk in. Ask for them, tell them how many you want, and they go to the back and fill them for you fresh. This way, the shells stay nice and crispy. Even if you order in advance, they don't fill the shells until you arrive for pick-up.

This is an excellent suggestion. This summer I was diagnosed with a form of overactive thyroid known as Grave's disease. The only good part of it is that I was losing weight and eating like a pig. The rest is not so good. It's easily treatable and now I'm back to my normal weight struggle. Given the alternative, this is a good trade-off. This doesn't sound like your boyfriend's problem but a medial check is not a bad idea.

Personally, I always found Noah's bagels too light and bready to be real bagels.