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Los Angeles - Near LMU
There is nothing walking distance from LMU, but if you walk to the edge of campus (Lincoln Blvd) you can catch the #3 Big Blue Bus, which will take you either north towards Marina del Rey/Venice along Lincoln, where you can get pretty much anything (including Antica Pizza, recently reviewed on SE and rated top 10 in the US), or south towards LAX, where you can get some in'n'out as a previous poster mentioned. If you take the bus North and get off at Rose, you can walk west to 4th st, where there is a taco truck (weekdays only) that serves EXCELLENT and FRESH ceviche tostadas.
Threadless T-Shirt Giveaway: Lemon Aid
Sparkling water, lots of lemon, a small swirl of simple syrup. Bonus points for vodke, though I'm pretty sure in that case it goes by a different name . . ..
Argentine cooking / recipes from Argentina
oh, you should definitely make your own chimichurri though
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Recent Comments | Response to Comments
Seriously Asian: Tofu Dengaku
It's funny you use lasagna as the example here, because growing up, way back in the 80s before the heyday of soy and tofu, my mom was making tofu lasagna - its the lasagna I grew up with! She basically makes a vegetarian lasagna but instead of the ricotta she uses tofu, which she blends up with garlic or garlic powder, parsley, and I think oregano. I really like tofu but hate when you add tofu to a dish for nutrition and it gets a tofu-ey flavor to it, but in the lasagne you just get the marinara, pasta, and cheesy goodness along with the spiced with none of that tofu aftertaste. The texture is the same as ricotta and the few times I've made it for friends no one's been able to tell the difference.
I understand the point you're making, I'm just saying . . . that mean tofu lasagna that's somewhere out there . . . is at my house.
Los Angeles - Near LMU
There is nothing walking distance from LMU, but if you walk to the edge of campus (Lincoln Blvd) you can catch the #3 Big Blue Bus, which will take you either north towards Marina del Rey/Venice along Lincoln, where you can get pretty much anything (including Antica Pizza, recently reviewed on SE and rated top 10 in the US), or south towards LAX, where you can get some in'n'out as a previous poster mentioned. If you take the bus North and get off at Rose, you can walk west to 4th st, where there is a taco truck (weekdays only) that serves EXCELLENT and FRESH ceviche tostadas.
Threadless T-Shirt Giveaway: Lemon Aid
Sparkling water, lots of lemon, a small swirl of simple syrup. Bonus points for vodke, though I'm pretty sure in that case it goes by a different name . . ..
Argentine cooking / recipes from Argentina
oh, you should definitely make your own chimichurri though
Argentine cooking / recipes from Argentina
yeah, argentine vegetables are never really spiced, a salad with leaf lettuce, tomatoes, and shredded carrots (onions if you like) is pretty standard and if you go with cooked veggies they are usually just boiled. not very exciting, but authentic. As for types of veggies, try swiss chard, there it's called acelga and its on pretty much every menu in one form or another.
'My Life Is a Series of Liquids' from Matt Bites
Currently, with summer approaching and my most recent shift in alcoholic tastes . . .
iced tea 50%
water 10%
coffee 5%
beer 15%
wine 10%
mixed drinks 10%
apparently Matt Bites is the only one who can top my alcohol %
Buenos Aires Is a So-So Food City
the problem with food in Buenos Aires, and most of Argentina, is the lack of spices. Even where spices are used, nothing is SPICY - not even a little bit spicy. I am a HUGE spice wimp and I had serious problems with the lack of spice in Buenos Aires food. Steak is delicious, Empanadas are always fun, and the cafe culture is enjoyable, but I could probably pass on the rest of it.
@seikel - milanesas and the sandwiches . . . yeeeeeeeeech
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
I was going to write a out the story of the UNBELIEVABLY TERRIBLE (both food and overall experience) time I had at Paradise Cove, but I could feel my heart rate rise and there are just too many awful details to make it worth my time. Suffice it to say, if you are heading down the PCH to/from Malibu and are tempted to stop off at this secluded little spot, tempting you with its cheery signs and promises of surf, sand, sun, and deliciousness . . . do not be tempted. Drive right on by.
What should I add to make my risotto spectacular??
mushrooms mushrooms mushrooms. and i agree with the wine as well.
5 Large Artichokes...Suggestions?
trim the tops, place upside-down in the steamer and steam for probably about an hour, if they are big. Serve up with my favorite no-mayo no-butter super-delish artichoke dip (I've been waiting for the opportunity to share this!) plain yogurt (greek works well nut normal is fine too), grated parmesan, and garlic salt. Mmmmm. I live alone but when I get artichokes I steam them all at once and then I have them ready during the week to bring to work for lunch or to start off dinner.
Free Food Alert: Ice Cream at Friendly's
My first waitressingjob was at Friendly's - gross. Consider the fact that there is neither a stove nor an oven in the entire kitchen. Gross. Gross. Gross. And the entire management staff was either crack or meth addicts - this is not an exaggeration or a joke.
But, I do enjoy the entendre of their sundae being called a happy ending.
The English Muffin Experiment: Homemade vs. Store-Bought
what is the difference between a nook and a cranny?
Alice Waters Agrees with Me: President Obama Needs to Try Some Beets
For some reason beets are more polarizing than other veggies. I LOVE them , but while I've turned many people onto cauliflower, cabbage, brussel sprouts, kale, and other weird polarizing veggies simply by preparing them deliciously and avoiding the common overcooking pitfalls, I can't seem to turn anyone who is vehemently anti-beet. Interesting.
Ed Levine's Serious Diet, Week 63: Do All Doctors Want to Be Food Writers?
I am about to start medical school. But secretly think I would prefer being a food writer. So, to answer your title . . . yes.
The Mustards in My Fridge; Which Are in Yours?
Haha, I second dhorst. I've found my tribe!
The Mustards in My Fridge; Which Are in Yours?
Holy. crap. I. Love. Mustard.
Just last night over dinner I confessed to my SO how I often go into the aisle of the supermarket and stare at all the mustards and get all excited wanting to buy them all, but with 2 people in the house and 3 different mustards in the fridge already, find it hard to justify more (even in my mustard-addled brain). But you have five?!?! There's my justification right there!
The list . . . dijon (cant remember the name, maybe St. Something?), garlic mustard from napa valley, and a whole-grain champagne mustard that I picked up at a wine tasting in the Santa Cruz Mountains (but I just used that up today making cole slaw to eat with my matzah, so even a better reason to stock up!)
Oh, wait, serious confession here . . .I just realized I also have small packets of Gulden's and Grey Poupon in my purse that I stole from the luxury movie theater for when I'm out and there's no good mustard on hand. Yes, I am an addict.
Passover Recipes
I don't keep kosher myself so maybe I shouldn't be preaching, but the cabbage recipe has bacon in it . . . for passover? seems wrong.
Served: Why Not to Date Customers (One Day I Will Learn)
Considering that all of these things happened at work, and this is a blog about Hannah's work, I think the content is entirely appropriate.
Cook the Book: 'Urban Italian'
pizza. pizza. PIZZA. oh, with a twist . . . uh, pizza made on pita? pizza bagels? Or, in the spirit of the season, MATZAH PIZZA!!!
Man, when am I going to win one of these books?
What is your "give up" meal?
eggs (usually poached, sometimes scrambled, occasionally fried) with either roasted veggies (usually broccoli and cauliflower, brussel sprouts if I have them) or sauteed greens. That was dinner last night! (Except I had a bit more motivation than that so did BOTH roasted sprouts and sauteed kale (couldnt decide) with a side of Bittman's soy-sauce-and-scallions savory oatmeal. Goes great with poached eggs.
The Working Lunch at Lemon Moon in Los Angeles
Um, hello! This is a burger review. It has nothing to do with whether you should make your own lunch or not. The author mentions the what-to-do-about-lunch issue in the first few paragraphs as a lead-in to the restaurant introduction. Does this seriously require explaining?
Vegetarians: What's for Dinner?
Tonight I am making Saag Tofu from Chow (subbing kale for the spinach), served along with roasted cauliflower and sweet potato (my current obsession).
Except that typing that made me realize that I am pretty sure I used up the last sweet potato last night, so I might just have rice instead. I have some leftover rice noodles in the fridge, maybe that would be an interesting combo?? The saag is kind of saucy?
Ha, I just went back and realized all the Indian talk that's already been going on here! Happy to help the discussion along!
Cook the Book: 'Ten'
When I was in Argentina all I wanted was a Turkey Sandwich. But, while they sell turkey at the butchers there (sometimes) they just don't have deli turkey, or the concept of slinly slicing turkey for a sandwich (only beef). And I REALLY wanted a PROPER turkey sandwich. On rye bread, which I also believe does not exist in AR. So I waited. Months. Until I went home. And then I made my boyfriend take me to a deli. Immediately.
Served: On Dishing
I'm really surprised at the negative responses you are getting to this column, and even more shocked at the amount of people who are suggesting you revert into a docile, passive lamb waiting to be snapped up by Mr. Right/Suit/Whoever. You wrote that piece because you were inspired to write about it, and if you HADN'T written about it you would have been denying yourself because of . . . what some guy you don't even really know but maybe likes you might think? Whatever. I think guys are definitely into bold girls, and a lot of the ones who aren't have weird inferiority/dominance issues. I love your columns and I think you are a great writer. You should write about whatever you want to as long as you keep the anonymity thing in mind.
I completely understand the point behind keeping things gossip-free and confidential I just don't think it really applies in this case.
Celebrate Pi Day with Pie
Geeka, don't you mean July 22?
Reverse Trick-Or-Treating with Fair Trade Chocolate Politicizes Halloween
Thanks for these listings! This give my teenage twin daughters a way to revitalize one of our favorite holidays. They have a "Fair Trade and Forgotten Children" Club at their high school and are starting to realize that what they choose to buy can make a difference in someone else's life.
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
Hey dude, you got to eat at the restaurant that was next to Jim Rockford's trailer!!! That's seriously cool. I'm all over this place when I get to LA. FYI it used to be called the Sandcastle.
'My Life Is a Series of Liquids' from Matt Bites
In order:
coffee from Stumptown Roasters
water
water
water
red wine
red wine
red wine (on occasion)
Best way to eat ice cream?
i'm the only person i know who does this - if there is anyone else, please confess! i NEED my ice cream to be nice and soft and melty, but have no patience, so i always zap a cold bowl of it in the microwave for ten seconds to take off the chill. am i the only one?
Seriously Asian: Tofu Dengaku
Alexandra, I may do a piece on Korean tofu pots. I'm not sure though, because the type of tofu used for those pots is even softer and more delicate that the "silken" tofu that most people can find in stores. If you are shopping at an Asian market, look for tofu encased in airtight logs, rather than the blocks stored in plastic boxes. The logs are what you'd need for korean tofu pots.
Seriously Asian: Tofu Dengaku
This recipe sounds fabulous. I only recently became a fan of tofu. The recipe that did it for me was printed in the March issue ofGourmet. In this preparation, the tofu is simmered in water and then topped with a sauce made from toasted sesame seeds, soy sauce, scallions and sesame oil. It is delicious. It sounds similar to your pot of silken Korean tofu simmered in a spicy broth. Would you care to share that recipe, too?
Seriously Asian: Tofu Dengaku
Ms Wang - I'm going to check the library for the newer version. I've spent quite a few weeks in Japan - though it's been years ago now. Eating on the economy there was almost always a treat and, often, surprising. I loved almost everything about the food served - except for raw eggs - and learned to cook fish in a wonderful new - to me - way. I love that book and refer to it often. I'm going to try your Dengaku soon. It looks delicious.
We were guests of the Hitachi corp. and they tried to serve Western food until I asked to try their local cuisine. I enjoyed that more!
Seriously Asian: Tofu Dengaku
Suegsf: I’ve read the MFK Fisher introduction quite recently, and the Reichl piece a few years back. From what I can remember, Ms. Reichl wrote that simply reading Tsjui’s book in its entirety, and not necessarily cooking from it, prepared her for her trip to Japan. I think her point was that the book is both a beautiful treatise on the cuisine as well as an instructional work.
In any case, both Fisher and Reichl mentioned how difficult it is to return to Western cuisine once your palate has acclimated to the Japanese way. Jeffrey Steingarten also mentions this, in one of his articles for Vogue.
Seriously Asian: Tofu Dengaku
An afterword.....
my copy has the forward written by MFK Fisher - just looked at the listing on Amazon and see that the revised edition has a forward by Ruth Reichl.
It would be interesting to see the differences in the two writers reactions.
Seriously Asian: Tofu Dengaku
If you own the Tsuji book, you've probably read the forward by MFK Fisher. Her description of two weeks spent in Japan before writing it is worth the price of the book. She describes the trip in her book - Dubious Honors. It was that piece that led me to the book itself. Money well spent!
Great selection of recipes - I've found that parts can be adapted to Western food as well - or is that a complete no-no. I've not tried tofu in lasagna though - I just like to marinate it and fry the slices. I'm going to try adding Miso to my marinade - hadn't thought of that. I love using the Oyster Soy in my marinade as well as a bit of sesame oil and very strong stock and freshkly ground pepper.
The Working Lunch at Lemon Moon in Los Angeles
For my part, I think Damon you go too far a little on this one...First if you want a "DEcor" that look like a million go in one. And as far as the burger I had one there and it was excellent. I went there few times to go see my friend at work and I had different dish and all was good. OK this is not a 5stars but the price was not 5 stars. I believe we get what we pay for.
I do not agreed with Damon here, also you are not supposed to eat a rare burger now due to all e-coli, that might be why you received your burger like this, restaurants received some information on this.
Seriously Asian: Tofu Dengaku
Tofu burger - slab of golden, grilled tofu in a bun with lashings of tomato relish, lots of lettuce, some fresh-picked basil and sweet, home-grown tomatoes. In summer with a cold beer - yum!
But it's winter here in Australia, so miso broth with seaweed, soft tofu and enoki mushrooms.
Seriously Asian: Tofu Dengaku
I love tofu, and I like it much more in Asian-style recipes than westernized ones. My faves are tofu soups and stews, the spicier, the better.
But once in a while, I just want a tofu sandwich. :)
Seriously Asian: Tofu Dengaku
I honestly kinda cringe when I hear someone crumbled tofu over their salad or just drops whole chunks of firm tofu into some frozen veggie stir fry.
I LIKE tofu and I will not eat it like that.
It's an easy ingredient to get so so wrong, so its got a bad rap, but its one of those ingredients you really have to know how to use well or its really pretty bleh on its own.
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Seriously Asian: Tofu Dengaku
I love dicing century eggs and tofu, then seasoning with soy sauce, rice vinegar, and sesame oil. Lightly mix or toss. Super simple and delicious.
Also, I totally agree with whoever said ma po tofu.
Seriously Asian: Tofu Dengaku
Patty: Yes, you can use it on eggplants: actually, it’s very similar to a recipe I’ve written about before:
http://chalkboardfridge.blogspot.com/2009/03/blog-post_3652.html
Also, you can use it on just about any grilled or broiled food that would take well to miso. I think that I might have to come out with a little post about how to use it on scallops (one of my favorite ways to use dengaku!).
Madelyn: Don’t be afraid to buy whatever miso you happen to find at the store. The darker ones will be saltier, but you can adjust accordingly with sugar and mirin. If you can find it, try Saikkyo miso. It’s the whitest and sweetest of the bunch, having only been aged for less than a month.
Seriously Asian: Tofu Dengaku
Don't forget Vietnamese (as a cuisine that uses tofu as a real ingredient rather than a substitute)!
I get a small headache every time someone starts going off on how much they hate tofu, simply based on its prevalence as a "not-meat." I mean, I agree that the word "tofurkey" makes me cringe, I just feel bad that here are people who have decided not to even try it in East Asian restaurants because of the prevailing idea of what it is and what it's to be used for. Which means that there are people out there who will never know the serious deliciousness of, say, silky ginger tofu...well, more for us!
Seriously Asian: Tofu Dengaku
@meleyna
Oh wow... I'm so surprised at the reaction of the teacher!
The recipe looks delicious. Definitely trying it out later!
Seriously Asian: Tofu Dengaku
This made me laugh. When my son was first starting on solids, I used to bring cubes of tofu for him to eat at school. I remember once his teacher asking me if I was planning on raising him vegetarian. I was confused at why should thought I was planning on doing such a thing, and then I realized it was the tofu thing. I explained that tofu was a normal thing in my house growing up, and that it really didn't have anything to do with being vegetarian. She just kept looking at me like she didn't follow. I finally was just like "You know, cause I'm Asian...." Still completely at a loss, I had to explain that tofu has Asian roots, it's not simply a meat substitute. I had no idea that people didn't know this.
Seriously Asian: Tofu Dengaku
You can cut the tofu into the 2-inch blocks and THEN press it to remove as much moisture as possible. This way it will not break as easily when pressed with a heavy object.
i am a novice at miso... but this looks so delicious I will venture with it soon...
Madelyn
KarmaFreeCooking
Seriously Asian: Tofu Dengaku
This looks delicious! I wonder if you could use this recipe for eggplant as well.
Seriously Asian: Tofu Dengaku
AMEN. While I have a soft spot for the tofu wrap they made at the café in my tiny college town, it kills me how soy/tofu is just seen as a meat substitute instead of a star all on its own. I love zaru dofu and I also love agedashi tofu. Yummy! Thanks for sharing the recipe, Chichi!
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It's funny you use lasagna as the example here, because growing up, way back in the 80s before the heyday of soy and tofu, my mom was making tofu lasagna - its the lasagna I grew up with! She basically makes a vegetarian lasagna but instead of the ricotta she uses tofu, which she blends up with garlic or garlic powder, parsley, and I think oregano. I really like tofu but hate when you add tofu to a dish for nutrition and it gets a tofu-ey flavor to it, but in the lasagne you just get the marinara, pasta, and cheesy goodness along with the spiced with none of that tofu aftertaste. The texture is the same as ricotta and the few times I've made it for friends no one's been able to tell the difference.
I understand the point you're making, I'm just saying . . . that mean tofu lasagna that's somewhere out there . . . is at my house.