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.
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 . . ..
oh, you should definitely make your own chimichurri though
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.
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 %
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
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.
mushrooms mushrooms mushrooms. and i agree with the wine as well.
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.
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.
what is the difference between a nook and a cranny?
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.
I am about to start medical school. But secretly think I would prefer being a food writer. So, to answer your title . . . yes.
Haha, I second dhorst. I've found my tribe!
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.
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.
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.
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?
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.
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?
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!
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.
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.
Geeka, don't you mean July 22?
Okay so after the required eating column on ice cream in LA I am definitely down to go check out some of those delicious flavors. But what I really love is soft serve. Can anyone recommend a place for unique, bomb soft serve in LA (ideally west side but wherever)? Even frozen yogurt is fine but dont recommend any of the million pinkberry/ red mango knockoffs around . . . I already know about tart yogurt. I'm looking for something special.
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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.