JFLinLA

A few thoughts: 1. Regarding Splenda, it's been a while since I checked on the King Arthur board (bakingcircle.com) but I remember some discussion about adding powdered milk into things when baking with Splenda. 2. I live with someone who can't/doesn't eat sugar and recently tried using agave nectar. It's supposed to have a "low glycemic index." I've got more experience with barley malt syrup and my first try with the agave nectar . . . well, I need to play around with it a bit more but you've got to start somewhere. 3. The Whole Foods near me carries a line of sugar-free baked goods from a company called Fabe's. The stuff is pretty good and that person I live with really loves it. There stuff all seems to use fruit juice concentrate as a sweetener. I wonder how they do it?

If you're going for settings, someone already mentioned Geoffrey's in Malibu -- go in time to watch the sun set. Other spots are the Four Oaks in Beverly Glen or the Hotel Bel Air -- this last one especially for lunch, afternoon tea or Sunday brunch -- good for celebrity spotting since someone's always staying there.

Coincidentally, I drove by Patina yesterday and noticed it has one of those Relais and Chateau plaques imbedded in the wall. Not sure if this is a good thing or not. Cafe Pinot (part of the Patina chain) is one of my favorites downtown, not that I eat there very often.

Check for cookbooks by Mani Niall. He previously ran and created recipes for 2 pretty successful bakeries in Los Angeles that carried only sugar-free. Sweeteners were all natural including malt syrup, fruit juice concentrate. The stuff is good.

Isn't having Mc Donalds, KFC, Starbucks, etc in many countries outside the US essentially what you were thinking about? Or perhaps you're looking for some little Mom & Pop grocery and deli selling US stuff overseas?

Thanks Hollywood. Great articles about food in LA and the Santa Monica Farmers Market. Great photos of the market too.

I have to disagree with Melkor, but remember, everything is relative. Harris Ranch, while not up to urban standards, is probably one of the better places along that rather long stretch of Highway 5. Super fresh produce this time of year. I had a great tomato salad there once. Malachi -- if you get truly desperate, your probably 2-3 hours from LA -- depending on traffic and where you're heading in this megalopolis. Maybe you want to take a little road trip.

Los Angeles Times Food Section -- July 16, 2003 I can't start this week's summary without thanking, yet again, Carpet Bagger for arranging the first L. A. E-Gullet dinner last night at 2117. The food and wine were great, as was the company. More to come. E-Gulleteer Russ Parsons says the best and easiest way to roast meat is on the rotisserie. Read It's roasting outside and you'll be trying this too. Great how-to photos and recipes for Lamb marinated in yogurt, garlic and rosemary; Pork brined in apple cider and balsamic vinegar; and Chicken with Chimayo chile rub. Ok, so you don't have the rotisserie facilities you need and you can't decide between the late-night pitch-men. Never fear, Charles Perry has come to your rescue with Rotisserie smackdown! Popeil versus Foreman and Rotisseries: a winner in three rounds. Think Malibu is only known for celebrities and surfer-dudes? Think again. Three Malibu area vintners are beginning to make names for themselves showing up on wine lists at Spago, Valentino, Melisse, Vincenti and La Cachette. David Shaw tells you all about it in The new stars of Malibu: winemakers. There are all kinds of cookbooks and in Thrilled with chilled, Charles Perry reviews a new book containing 55 recipes exclusively for granita -- GranitaMagic by Nadia Roden, daughter of cook book author Claudia Roden. Refreshing looking recipes for Star anise and grapefruit granita, Strawberry granita, Coffee granita, and Basil and orange granita. Culinary SOS provides a recipe for Sesame-crusted salmon on a bed of greens, papaya and blue cheese. In Just ripe for summer, James Ricci recommends Belgian fruit beer as "dry and subtle, making it the perfect aperitif for a sunny day." The Wine of the Week is 2002 SoloRosa California Rose. In Far from the marinara crowd, S. Irene Virbila reviews Dolce on Melrose in West Hollywood calling it LA's "first truly hip Italian restaurant." Be sure to where black and stiletto heels. She gives the restaurant two stars and recommends Fried calamari and shrimp, tomato soup with Tuscan bread, pesto gnocchi, grilled cuttlefish, spaghetti with assorted seafood, saffron risotto with braised veal, galletto alla Diavola, pan-roasted swordfish steak, roasted rack of veal, panettone tiramisu in espresso sauce, ricotta cheese custard. The chef is 27-year-old Mirko Paderno previously of Primi, Valentino, Drago, Ago & Celestino. They have a 55 page wine list compiled by former Valentino sommelier Alessandro Sbrendola. Charles Perry recommends CJ's Cafe in Where South meets south-of-the-border. It's on Pico in the mid-City area. Be sure to try the Sincronizada, pollo a la plancha, short ribs, pierna al horno (spicy roast pork), carrot juice. Think those entrees are getting expensive? Valli Herman-Cohen tells you all about it in Restaurant Journal: And today's special is . . . sticker shock. There's something actually named the Forty-Five Dollar Salad and others. Also read about restaurants Noe in downtown, Nic's in Beverly Hills, new locations for Gyu-Kaku, and Vida in Los Feliz.

I think he's also in Westwood on Thursday afternoon.

Surfas in Culver City -- National Boulevard between Venice & Washington.

Only two things to add: 1. The view from the Getty is to die for. There are 2 eating choices. The restaurant where you must make reservations in advance. They also have a cafeteria which is pretty upscale as cafeterias go. By the way, entrance to the Getty is free but parking costs $5 and reservations are required for that as well. 2. If you want to combine Puck and Malibu -- go to Granita. No view but you'll be in the heart of Malibu.

Who we are -- Mom, Dad and 2 kids ages 11 &14. I make dinner at home most nights. It's generally something simple but good. It has to be simple since I don't get home till 6:00 or later. Last night was salmon filets, green beans and frech bread. One night we typically bring food in -- something good from Whole Foods quite often. One night is leftovers. To keep things easy, I've become a fanatic for preparing things ahead. For instance I make large batches of pizza dough, use enough for one pizza, freeze the rest and defrost when needed. Same with tomato sauce. Though on nights when I'm exhausted and we haven't gotten take out, I've been known to use "convenience food." Isn't that where it got its name? We eat out on the weekends for lunch or dinner. Something simple and not too expensive. It adds up with four. Upscale places are used for special occasions.

See's candy factories are in S. San Francisco and Los Angeles. There was a thread about See's not that long ago.

Did someone already mention Nancy Silverton?

The French Dip Sandwich -- from Phillipe's where I think you can still get a 10 cent cup of coffee. My dad used to have lunch there when he worked in downtown LA in the 1960's. How did I forget that. I can practically see it from my office window.

One of the best explanations I've ever heard.

Los Angeles Times Food Section -- July 9, 2003 It's summer, it's fresh corn, and it's great. Emily Green wants us to Rip into summer. You really can't go wrong. If you want to do more than grill or boil your corn, find recipes for Corn chowder, Succotash, and Avocado corn relish. If you want to separate whole kernels from the cob, or cream them, find out what tools work best in Down to the cob by Donna Deane. "Sure, it's famous, filled with VIPs, tourists and foodies. And yes, it's trendy too. But make no mistake: Spago is better than ever." That's what S. Irene Virbila has to say in Spago is still California at its best. Puck has maintained his standards at his flagship restaurant but she also credits executive chef Lee Hefter. She gives the place a whopping 3 1/2 stars, thinks most things taste great and really likes the tasting menu. If you haven't been, you've got to go. That's to the Ferry Plaza in San Francisco and especially the Farmers Market there. Regina Schrambling will have your mouth watering and send you checking for air fares in A new culinary landmark takes root in San Francisco. It's difficult to come up with desserts that are durable enough to endure the summer trip to the beach or mountains. In Made for the road, Regina Schrambling recommends two classics from down under -- Lamingtons and Anzac biscuits. In Lemon bars with zing, Barbara Hansen tells where to get the best ones in town. Who'd of thunk it? Great wine at Disneyland! Well not exactly in the park itself but David Shaw is quite impressed with the Napa Rose restaurant in the Grand Californian Hotel in the heart of the Disneyland/Downtown Disney/California Adventure complex. In A wine adventureland, he tells us that they have a 17,000 bottle wine cellar. On an equally impressive note " It's not just the wine that makes Napa Rose an extraordinary experience for wine lovers, though. It's the wine service. The restaurant has 26 certified sommeliers — including chef Andrew Sutton, three sous-chefs, one line cook, virtually all the servers, the bartenders, one of the hosts, a busboy and manager-sommelier Michael Jordan (no, not that Michael Jordan — this one is 5-foot-4 1/2). " Speaking of wine, this week's Wine of the week is 2001 Estate-Grown Chalone Vineyard Pinot Noir. In Counter Intelligence, Barbara Hansen recommends JJ Cafe in Monterey Park -- "an East-meets-West coffee shop that lets early birds and night owls drop in just about any time."

I typically freeze overnight but that's only for convenience. Depending on the size of your cookies, how cold the dough is, and how cold your freezer is, it shouldn't take more than an hour or two.

Twist: I scoop then freeze. To save space, the mounds of dough go close together on the parcment lined sheet in the freezer. Then, if not baking immediately after freezing, into a zip lock bag. When I am ready to bake they get spaced appropriately on the sheet and go into the oven. I've used the same recipe to make the cookies big and small. All that changes is the cooking time.

And don't forget Guittard and Scharffenberger.

I think he already was alluded to with the smoked salmon pizza! But he's so much more than smoked salmon pizza. Heck he's a whole industry. Check in later tonight when I post my summary of today's LA Time's food section. The review this week is Spago. Also, did the whole Polynesian thing -- think Trader Vic's -- start here?

Geez, how could I forget Peet's and Nancy Silverton? Should we mention Mr. Puck?

That's a thread: Californians and American culinary history. Go start it! Let's add: Baskin-Robbins Trader Joe's Sourdough Bread The US wine industry Anyone else want to chime in?

I don't understand the science but can speak for the results. Alton's "Chewy" is what I use for my basic chocolate chip cookie these days -- freezing the dough before baking as discussed in my earlier post.

I've never made cookies that big before but I scoop then freeze my dough on parchment lined sheets. Once frozen, I put the lumps of dough into a zip-lock bag until I'm ready for baking. When it's time, they go onto parchment lined sheets directly into a hot oven. This allows the lump of dough to bake on the outside and "set" its shape while it then finishes baking on the inside.