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eGullet Society staff emeritus
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Everything posted by JFLinLA

  1. I may be a So Cal girl but let me just say, "Go Bears. Give 'em the ax!" The only thing missing from the recs for So Cal is Central American which I'm betting is not something you can get lots of other places. Isn't Gualegetza (sp?) the place for Salvadoran food that eGers in So Cal like?
  2. Check out my recipe for Caramel Cheesecake in the eGRA. Maybe you can use some of the technique here to get what you want. PS -- I should update the recipe to note that it comes out better in a water bath, of course.
  3. I'd start with pate a choux, since you mentioned it. It's a good basic that's good for so many different things.
  4. Well, congratulations, I guess. Often fruit desserts are fine without sugar. You've obviously discovered something that can be enjoyed by those who can't eat sugar. As to what to go with it, I'd think about a change in texture. Perhaps a crunchy cookie, maybe with macadamia nuts to keep the whole tropical thing going, or even some madadamia brittle.
  5. It's been a long, long time since I worked on a campaign but I gotta tell you, this is great. Generally, you work long hours and live on whatever crap is left lying around the campaign office or whatever you can grab quick and fast while you are out. A real meal is terrific. However, if they've been living on salty, crispy, sugary, carbo-laden, fat-laden crap, they may appreciate lighter stuff.
  6. I haven't made these a lot but I seem to remember that the cheesecake brownies in Nick Malgieri's Cookies Unlimited book are good. You could always marble the cheesecake top part. And, another reason to freeze things that are freezeable is the convenience factor.
  7. Okay everyone, in case you didn't catch it in his last LA Times Food Section Digest, RJ Wong is stepping down after a year and a half of loyal and dedicated service. First of all, thanks to RJ for keeping this going all this time. He did a great job. Now it's time for someone else to step up and take over the pen . . . or the quill . . . or the keyboard. (Yes, I gave birth to this digest but I'm not ready to step back in yet.) Here's the specifics of what's entailed: 1. Yes it's a commitment but not a hard one. 2. No, you don't have to do it how anyone else has done it. 3. It might take you a little while the first few times you post the digest but, once you get the hang of it, you can have your weekly post up in less than 30 minutes. 4. If your are going to be out of town for a week or two, you can always recruit someone (like me or RJ) to take it on for a short period of time. 5. And the best part is, you become a bit of a celebrity. Okay, a minor one. What do I mean? Well, certainly here on eG, everyone will know who you are. In addition, as more and more people in the food scene pay attention to eG, those in Southern California will know who you are. RJ told me about an experience he had of going to check a newish, trendy restaurant (I forget which one) and they knew who he was and even gave him a tour of the kitchen. So come on all you Southern Californians, and fans of the LA Times Food Section. Someone, please, come forward and let's keep this great tradition going. Jody
  8. Hey Chris -- Let me also add my congrats! I know you've got LA covered but, if you ever want to relive our pastrami lunch at Langer's, I'm so there. Okay, so maybe I can't be there when you do the show but I'm there in spirit. Jody
  9. According to LA Magazine, its the croissants at La Dijonnaisse in Culver City -- corner of Washington & Helms. There's also supposed to be a great place in the Palisades.
  10. Thanks! I saw part of your Bat Mitzvah thread last year, but had not seen the pictures. You did a great job. The pictures help me a lot to see how things similiar to what I'm planning would look. And ideas on transporting the goods. ← If you look in the pictures, you will see many of the things stacked on my dining room table ready to transport. From memory (so perhaps not completely accurate) those were the chocolate chip cookies, toffee chip cookies, chocolate almond brownie bites, amaretti/macaroons, biscotti and apricot tea cakes. The lemon layer cake was kept whole, frosted middle and top and kept in the fridge on a half-sheet board, in a box. Transported in the box, sides trimmed and pieces cut on site, each piece placed in a decorative muffin wrapper, then put back in the box and into the fridge. The lemon slices were placed on top just before serving. Bars -- coffee/kahlua chocolate chip blondies, caramel cheesecake squares, raspberry bars, and something else I think I'm forgetting -- were all baked way ahead, kept whole, wrapped well and frozen. The cheesecake bars were kept frozen and transported that way, cut when partially thawed, then back in the fridge till time to serve. The rest of the bars were taken out of the fridge the night before to thaw, sliced the next day but kept together as originally baked and wrapped to keep fresh. The caterers did the rest. To answer the other question about the lemon cake, as I said above, frosted between layers and on the top. Then sliced with no added frosting on the sides of each piece. I'm nuts but that's a little over the top even for me.
  11. What about almond macaroons/amaretti? Easy, delicious and would go well with this. My recipe is just blanched almonds, sugar, egg whites & almond extract whirled together in a food processor. If you want, you can check out my thread from last year when I was planning the dessert bar for my daughter's Bat Mitzvah. You can find it here. Head to the end for the photos of what I actually ended up with, including the amaretti.
  12. Well, I've mentioned it before (probably elsewhere in this thread) but the sweet cheese latkes from Joan Nathan's Jewish Cooking in America are to die for (yea, Okay, they're not great for cholesterol count but oh, yum.). If you are a fan of cheesecake or cheese blintzes you will love these.
  13. If you're looking for something between Ontario & LA how about some great Chinese in the San Gabriel Valley? Alhambra or Monterey Park or . . .
  14. Ayana: RJ is right. Definitely check out the LA Times Food Section from this week. (Damn them, now all my Culver City secrets are out!)** And, while the article mentions the mysterious 3rd restaurant coming into the Helms building, I had mentioned in my earlier post that it will be a brand new Father's Office. So, if you can't make it in at the Santa Monica location, just hop off the 10 at Robertson and you're there. Oh, it's not going to be called Father's Office . . . it will be Father's something else. I don't remember the second word in the name (which I was just told today) and I don't know when it's opening up but it's coming. Since you mentioned Monsieur Marcel in your original post (one of my favorite places), let me mention that while I like La Dijonnaise (across from Beacon), the mussels at MM are better but give the place a try. And, I think Sorrento is better than those other places you mentioned. Can I rave about the fresh mozzarella? Did I mention the most delicious mortadella I got there and brought home for sandwiches? I could go on. This area is not as trendy as the part of Culver City mentioned in the LA Times article -- which even dissed Sorrento -- but you won't go wrong with the food there. One exception -- I've had better Italian bakery stuff at other places but, that's not what I go to Sorrento for. Let us know what you think. And yes, I'm usually not a "sir," but I'll take it as a term of respect so we're cool. ** PS -- Just kidding. I was with several Culver City officials and others today and everyone . . . EVERYONE . . . is just thrilled about the article.
  15. And, of course, we expect you to report back on any of our suggestions and also share any of your finds with the rest of us. OK?
  16. Food Zealot gave you lots of good stuff. Here's one I would add -- The Counter for good burgers, fries, etc. It's on Ocean Park and something. 20-something I think. Brentwood -- along San Vicente -- is now reknown for a plethora of Italian restaurants. I haven't sampled even half of them. It's everything from California Pizza Kitchen (if you could call that Italian) to way, way more expensive places . . . Vicente, etc. Don't forget Montana Avenue shops and cafes too. As for Culver City . . . OK, you probably don't want to run over there at the last minute if you just decided you are hungry but . . . La Dijonnaise for breakfast, lunch or dinner had good french bistro stuff. Cafe Beacon is a little more expensive, great Pan-Asian (gotta get the black cod, yum!) and probably only for lunch and dinner. They are both in the Helms complex, across the street from each other at Washington & Helms. Oh, and here's some breaking news, Father's Office is also opening up it's "eastern outlet" there. Montana is closer to you for that. Of course, if you're in the area . . . be sure to stop at Surfas at Washington & National. At the "other end" of Culver City is Sorrento Italian Deli. No, don't run over there to sit down and eat but go to shop. The best. On the east side of Sepulveda, near Jefferson.
  17. Ayana -- Okay, since we are getting specific, how far east are you willing to go for everyday places to eat? Obviously WeHo and BH are too far. Are you willing to cross the 405 into Westwood-ish area (not just the Village)? Cross out of Santa Monica into West LA? Mar Vista? What about Venice? Culver City?
  18. I think these days you can get a combined stove/oven with dual fuel -- gas on the top and electric in the oven. That way you get the best of both worlds.
  19. It ought to be pretty easy to find molds shaped like baby bottles, or baby shoes. I went to a baby shower once where the hostess made favors of these by just filling them with white chocolate died baby blue and pink.
  20. I think folks have given you excellent suggestions for a wide range of choices. If you have any extra time, and are anywhere near the area, I strongly suggest you stop in at a wonderful store called Surfas (yes, that is the correct spelling). While it's techincally a restaurant supply place, it is so much more. Open to the general public, a great selection of gourmet ingredients, and amazing cooking supplies and gear. It's in Culver City, just off the I-10 (Santa Monica Freeway) in West LA. More specifically, it's on the corner of Washington & National. Enjoy.
  21. Your post reminded me of something I used to do many, many years ago (don't ask for an exact number, it was a long time ago). When I was in grad school in New England, my soutwest friends and I deeply missed Mexican food. So, whoever was coming back from a visit west would leave space in their suitcase or carry-on bag or both. On the way to the airport, we would stop at a market and lay in a supply of great ingredients that could not be had in New England -- dried beans, tortillas, chilis (fresh & dried), cilantro, etc. Upon returning, we would fill in the rest of ingredients with whatever we needed to by locally and then descend on someone's apartment for a great cooking party and feast. Yum!
  22. The Farmers Market on Third and Fairfax is open daily and a great place to have lunch. I can't recommend any specific stand as I always made a point to eat at a different one each time I went; everything from Louisiana Gumbo to tacos to fish-n-chips. ← My absolute fave in Farmer's Market is Monsieur Marcel. They have both a gourmet market and restaurant cafe . . . sort of toward the SE end of the market. Their supposed specialty is the cheese fondue but I'm a complete nut for their mussels. A green salad to start, then bowl of steaming mussels, crusty bread, glass of wine and I'm a happy, happy girl. Just keep asking for more bread to soak up all the yummy mussel broth.
  23. Yes, it was just talked about in the most recent issue of Los Angeles' Jewish Journal. Here it is from the article: It actually sounded really interesting and I thought I might try it but I'm not in charge of the eggs. If you want to access the whole article, here's the link: PASSOVER: Yemenite Flavor at the Seder Enjoy.
  24. Michelle -- As the family baker, I've made it my personal mission to gather up and try numerous desserts over the years that are suitable for Passover. Can you help focus ma bit with what you have in mind?
  25. Hey, forget the cab ride. Refer to that Metro Day Pass RJ mentioned. Phillipe's is a short walk from either Union Station (from the Metro Blue Line Pico station - adjacent to the Staples Center - ride 1 station to Metro Center and transfer to the Metro Red Line to Union Station) or the Metro Gold Line Chinatown Station (Once you get to Union Station, transfer to the Gold Line and it's one stop to the Chinatown Station). Of course, once you're at the Chinatown Station, many other eating opportunities become available. Also, the Grand Central Market is just 1/2 block up the street from the Pershing Square Red Line Station. And, as long as we're having an urban adventure, take the Red Line in the other direction from Union Station to the MacArthur Park Red Line Station and you're 1/2 block from Langer's and probably the best pastrami on rye you're every going to get. Just remember, it's only open days. Also, if there is anyplace you want to get to downtown that doesn't work on the Metro Rail system, the downtown DASH system will probably work for you. These are a series of smaller circulater shuttles that you can ride for a quarter. They'll get you to Little Tokyo and to Cafe Angelique (see Carolyn's comment) and more. One more suggestion, if you want to be hipper than hip, be sure to head for drinks in the evening at the roof top bar at the Standard Hotel.
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