JFLinLA

OK, continuing to practice with mixed results but I am confident that I will get better with time and repetition. Today's questions is, how to you dry the starter? Once I've got it good and active, I'd like to get some dried to keep around just in case something happens to the stuff living in my refrigerator or to share with others.

Boo Hoo . . . for our Golden Bears that is. Grrrr-ah.

Check out my weekly LA Times Digests on the Media Board. Last week Russ did sardines but a few weeks prior he had a whole article on all the great places to get seafood around town. On the westside, that means everthing from Santa Monica Seafood to Japanese places on Sawtelle.

To clarify -- I had proposed a weekday lunch at Langer's once the transit strike ends. Why? Well, I work downtown so that's when I can make it. Hollywood is downtown weekdays also. Quite frankly, I don't tend to get to the area on weekends as I'm there the other 5 days of the week. Further, in terms of it being a "cultural wasteland," and without taking on the whole LA thing, let me just relate one story. I took my Dad to Langers when that leg of the Red Line first opened up. Dad had been to Langers before but it had been a while. Dad, a transplanted Bronx boy and CCNY grad (as is Mom), commented that the area reminded him very much of the Lower East Side when he grew up . . . just replace Lower East Side ethnic with Central American ethnic in the Langers environs and you've got it.

So, I work downtown and I think Hollywood does as well, right? Once the transit strike is over, how about heading out to Langer's for lunch one day? I love the pastrami but lately have been getting the sweet & sour cabbage soup. Got to watch the girlish figure you know. What do you think and who else wants to come along?

LA Times Food Section -- October 15, 2003 Be sure to check out this board for a terrific Q&A with LA Times Food section writer and former editor Russ Parsons, including some great threads discussing this week's articles. You'll get a much fuller sense of Russ, how he works, the workings behind the food section, and more. A very active and informative Q&A. To view the LA Times Food Section as it appears in print, click here for the PDF version. This will allow you to see all the articles. Brief summaries and links to individual articles are provided below. However, the LA Times is now posting their restaurant reviews 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. Chasing the wild past is this week's lead story by our very own Russ Parsons. Sardine fishing, like it was done in the old days, is back in San Pedro. You say you don't like sardines? Maybe that's because you've never had them fresh. Read A taste that makes you forget the tin. Find recipes for Sardines on fennel salad with walnut pesto, and Sarde en saor (sweet-and-sour sardines). Discuss Russ and his fish here. This will come as not surprise to e-Gulleteers but you can't always believe the Zagat guide. David Shaw writes about it in his Matters of Taste column. Talk about this article here. Talk about LA in the Zagat survey here. In Culinary SOS, Cindy Dorn brings us a Cream of mushroom soup with sherry & brie. For Cookbook Watch, Barbara Hansen and Leslie Brenner say there are a batch of good pastry books coming out this season. Rod Smith profiles wine pioneer Walter Schug who, after 50 harvests, isn't done yet. The Wine of the Week is 2002 Le Printemps Rosé. Here's the Cookbook Hotlist. The best dim sum in town is at Honk Kong Palace in Rowland Heights, according to S. Irene Virbila. If you're interested in an e-Gullet Dim Sum lunch in Rosemead, check in here. Check the California Board and the Q&A with Russ Parsons to talk about all this and more. Have a great week everyone.

Arizona between 2nd & 4th today and Saturday. Also, isn't there another Saturday market on Cloverfield and a Sunday one somewhere around Ocean Park. There are others in West LA. The LA Times Food section web site lists them all. Here's the link.

Okay, schedules being what they are, it will probably be late tomorrow before I can read, let alone post the Digest of todays LA Times Food Section. But, why wait for me? Go see what Russ and the rest of the team do so well here with the link to the whole darn section. Russ gets this week's cover story about folks catching sardines off the San Pedro coast.

Just to complicate the discussion (as she put her foot in her mouth), while I support the strikers, I think we all have to agree that rising health care costs are a real issue in the US, whether the employer picks up the tab or the employee does. Please understand that increases in costs of doing business will be passed on to us consumers in higher prices for eggs, poultry, produce, milk, etc. Furthermore, some alternatives to the stores being struck pay their workers a decent wage and provide benefits. Others do not. There has been a lot of discussion around the strike about the "Wal-Mart" effect on the grocery business. Something to think about.

Oh geez, now I'm blushing. It's not about me or whatever. I think we have a great food scene in LA and a great food section in the LA Times. The food scene is great as much for the diversity of cuisines and terrific ingredients as it is for the great, high-caliber restaurants/chefs. Our food section is great because of folks like Russ and the rest of crew who work to make it that way. I signed up to do the digests in part to let the rest of the world know what I do about my home town and its newspaper's food section.

What about my question #2 in the original post? Also, in reply to your response, does this same bias apply to say the NY Times Food section getting more attention than the LA Times, which I think is fantastic . . . as you know.

Russ: So we've had some discussions, including here on e-Gullet, about the east coast (read NYC) centric nature of much food discuss, at least here in the US. In that regard, I'd like to thank the good folks here at e-Gullet for including a Q&A with you. Clearly that NY focus continues for food and much else while we know there is terrific food throughout the US. And those of us here in California think we've done more than a thing or two to contribute to the US food scene. In that regard, thanks for mentioning Evan Kleiman in another thread here. So, I guess I have two questions: 1. What are thoughts about the issue I mention? 2. Who are some other "left coasters" that would be good to profile, or what are some things coming out of this area that the rest of the country, or rest of the world should note? Jody

LA Times Food Section -- October 8, 2003 To view the LA Times Food Section as it appears in print, click here for the PDF version. This will allow you to see all the articles. Brief summaries and links to individual articles are provided below. However, the LA Times is now posting their restaurant reviews 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. It's fall and it's time for Short ribs, Good to the bone. Regina Schrambling says they're best prepared at home. Find out all about them including recipes for Short ribs on potato cakes, Braised short ribs with Chinese flavors, and Mushroom-braised short ribs. There are short ribs and then there are short ribs so don't be fooled. Read Donna Deane's Test kitchen notebook to make sure you get the right cut. Thanksgiving is coming on fast and if you don't like the traditional holiday, it may be because you've never really tasted turkey the way it was intended to be. Read Valli Herman-Cohen's A turkey like none you've ever tasted to find out what a heritage bird is and how to get one. The rule book is wrong according to Emily Green who urges us to Chill that Cab (and the Zin and Merlot too). Find out why. Cindy Dorn comes up with a fall quiche from Campanile in Culinary SOS. Evergreen vapor and mozzarella balloon is David Shaw's take on Trio and Grant Achatz which "may be the most surreal dining experience in America." Talk about it here. A salad is just the beginning says Donna Deane who encourages us to fully explore all the aspects of arugula. Recipes at the end of the article for Wiener shcnitzel with sauteed arugula, Arugula pesto pasta, and Arugula salad with prosciutto di Parma. If you want to grown your own arugula, read Emily Green's The kitchen gardener. What can three different wine makers do with the same grape from the same vineyard? That's what Tres Sabores is all about. Read about it in Rod Smith's Three riffs on the zinfandel grape. The Wine of the Week is 2001 Alban Vineyards Central Coast Syrah. For this week's review, S. Irene Virbila gives her take on Noe and the Omni Hotel in downtown. She gives the place 2 1/2 stars. In Counterintelligence, Barbara Hansen likes Bombay Bite in Westwood. Read Leslee Komaiko's Restaurant Journal for information on how Bastide chef Alan Giraud tools around town, changes at L'Orangerie, Malo on Sunset, the latest from Celestino Drago and more.

I think I have to disagree here somewhat. If I review my digests of the LA Times, they've got stuff from all over . . . or at least it seems that way to me. Sure there are plenty of westside fancy places but there are lots of others as well including SGV, SFV, inland empire, Pasadena and, yes, even south bay, Orange County and more.

If you haven't yet had the opportunity to do so, you should take LA's own rail system to some of the places you mentioned. Take the Blue Line up from Long Beach and then you've got easy connections to Universal Studios, Musso's in Hollywood, Langers and Phillipes. You'll have a great time and you can let all those folks elsewhere know that we really do have transit in LA. If you're a transit-phobe or neo-phyte, PM me and I'll talk you through the details. Other thoughts: I'd get some great Korean food. Go to some of the classic places here that have their role in the US food revolution. Besides Spago, I'd think about Michel Richard for pastry (is he still around?), Angeli Cafe for Evan Kleiman fare, La Brea Bakery next to and part of Campanile (Nancy Silverton rules!), and one of the Milliken/Feniger places.

So I've now made the bread twice with mixed results. The first time I was not strong enough in my convictions for the slashing. This resulted in some oddities to the shape but it otherwise came out well . . . except we couldn't/didn't wait for it to cool. The one I baked last night looks better thought didn't get the rise I was hoping for. We'll taste it tonight. Here's my question now -- Given busy work and family schedules and all, is there some way to vary the part where you fold gently hourly for 5 hours? Like, for instance, how I slow things down with yeast bread by putting dough in the fridge and taking a few days till it's ready to bake. Here's what I'm thinking -- Mix dough, wait 30 minutes, add salt, wait 2 hours, fold once, then into the fridge. Then, do the additional folding say the next morning once, back into the fridge while I'm off to the office, fold again in the evening (perhaps more than once) and back into the fridge, etc. Essentially, take 2-3 days before baking. Jack -- what say you?

On the other hand, I think doubling the amount of vanilla in any recipe can only improve it in most cases.

Random thoughts -- I am reminded of a saying of my mother's -- "If you can't taste the difference between butter and margarine, then eat the margarine." The corollary here, of course, is to trust your own taste buds. If you can taste the difference in something then by all means use the product you prefer. (By the way, my taste buds do know the difference between butter and margarine.) I am swayed by the salt analogy. Here's another one. Sure ocean-fresh fish (or the fresh water equivalent) may be better from a "gourmet" stand point however, with over fishing and other issues, perhaps farm raised is the way to go these days.

LA Times Food Section -- October 1, 2003 To view the LA Times Food Section as it appears in print, click here for the PDF version. This will allow you to see all the articles. Brief summaries and links to individual articles are provided below. However, the LA Times is now posting their restaurant reviews 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. Whether you're voting for or against the recall, for the Lt. Governor, the Terminator, the stripper, the porn king or former child star, or are actually running for Governor yourself, you must plan your election night party. Read Here's to the losers by Charles Perry and Corie Brown for all the hot info. What do cow dung, cow horns, stinging nettles and the autumnal equinox have to do with good wine? Find out in Corie Brown's Going new aged. Yea, yea, only in California, I know. But we do make good wine out here. More decisions yet when dining out! Water, water everywhere, but not a drop free is David Shaw's Matters of Taste column. Russ Parson has gone nuts, walnuts that is. (Ugh, sorry Russ. I couldn't help myself. ) Autumn's essence in a nutshell, with recipes for Walnut tapenade, Walnut and cheese stuffed pork chops, and Endive and mushroom salad with walnut vinaigrette. PBJ? Not in this lunchbox is by Valli Herman-Cohen. Find out what chef mom & dads pack in their kids lunch boxes. I loved the photos on this one. Recipes for Drumettes with lime-pepper mayonnaise, Butternut squash with corn soup, and Orange sable cookies. Culinary SOS gives the recipe for a Bom Dia muffin. In A quick pick for growers, Rod Smith tells why summer storms are forcing an early harvest in California, leaving a smaller yield overall and half the Merlot crop. The Wine of the Week is 2002 Abadía da Cova Albariño. In Counterintelligence, Linda Burum reviews two Vietnamese restaurant that serve Banh Mi sandwiches. The new kid on the block is right at home is S. Irene Virbila's review of Amuse Cafe in Venice. Read Corie Brown's Restaurant Journal to find out about Patina moving into the soon to open Disney Concert Hall, what Zagat is saying about LA, and what's up with chef Jason Trevi and others.

LA Times Food Section -- September 24, 2003 To view the LA Times Food Section as it appears in print, click here for the PDF version. This will allow you to see all the articles. Brief summaries and links to individual articles are provided below. However, the LA Times is now posting their restaurant reviews 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. Sorry all, need to be really brief this week but it's a good issue. Please check it out. I cook, therefore I am, by Regina Schrambling. "The celebrity chef has gone sage and now cookbooks arent't about cooking. Recipes for Grappa-marinated peach and basil salad, Crushed carrots, and Sformatino of Gorgonzola. Pastis, a Paris afternoon in a tall glass, by Leslie Brenner. The chicken, bravely unadorned, by Emily Green. Forget the garlic, the powerful spices, even the grill. A splash of white wine, a little olive oil and a nice simmer are all this bird really needs. Recipe included. Time to get in full fig by Mary Ellen Rae. Recipes for Fig jam crescents, Fig, prosciutto and blue cheese pizzas, and Fig-topped fleur de sel cookies. Cindy Dorn's Culinary SOS with a kicked-up tofu stir-fry. It's not just about grapes by David Shaw. Lout Preston has a passion for bread, oil -- and his compost heap. Wine of the Week -- 2001 Gorelli 'le Potazzine' Rosso di Montalcino. Counter Intelligence: Japan by Barbara Hansen. Sushi, rich in creativity. Female chefs add a nontraditional touch to Àzami’s on Melrose. S. Irene Virbila's Review. It's got everything but the canals. Tre Venezie (Pasadena) cuts through the kitsch to offer an elegant and innovative take on the Northern Italian tradition.

LA Times Food Section -- September 17, 2003 To view the LA Times Food Section as it appears in print, click here for the PDF version. This will allow you to see all the articles. Summaries and links to individual articles are provided below. However, the LA Times is now posting their restaurant reviews 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. Despite what you've heard, eggplant is not -- repeat NOT -- bitter. In fact, according to Russ Parsons, it's Downright voluptuous. Recipes for Eggplant stuffed with lamb and pine nuts, Cold eggplant salad, and Roast eggplant with walnuts. Is it au revoir to the cork? Find out from David Shaw whether a new device will radically change how we open wine or if tradition will win out. A blender is a blender is a blender. Right? Apparently not, especially when blenders range from $15 - $600. Read Valli Herman-Cohen's Step into liquefy for an evaluation of blenders in general and six specific models. Read this week's Culinary SOS for a recipe for a Shrimp martini. Chocolate cake is classic. Susan La Tempa provides Deep, dark inspiration stating that "High cacao chocolate gives creative chefs a reason to get intense about cake - and make an all time favorite even better." Find recipes for Engine Co. No. 28's double chocolate layer cake, Chocolate cake with bay laurel, and Love goddess cake. The Wine of the Week is 2001 Tablas Creek Vineyard Esprit de Beaucastel Blanc, California. Beef, straight up is this week review by S. Irene Virbila of Taylor's Prime Steaks, an LA classic in the Wilshire District. She gives it 1 1/2 stars and recommends the Grilled prawns, Molly salad, navy bean soup, burger made from steak trimmings, Porterhouse steak, cottage fries, tri-tip, pepper steak, bone-in prime rib, London broil, and apple pie a la mode. The fusion cuisine of the Old World is Charles Perry's Counterintelligence column. This week it's about Restaurant Dunarea in Anaheim which is a Romanian restaurant with influences from Romania's neighbors.

Hey, we sell 'em for public school fundraisers too.

I love Good Eats and AB but, given the likelihood of catching the show in reruns, I think I'd be at the maternity ward. Now, if I had the chance to meet Julia Child in person . . . I might have to think about it.

How did I not know that? I spent two years going to high school in the area and definitely smelled the chocolate from the Guittard factory. What? No mention of Larry Blakes?

A case from the factory, yes. I'd love to do that and have them ship it. Could you be more specific about where this elusive factory may be?