Trenne with beef bolognese, cavolo nero, parmesan
1 of Campanile's signature dishes, part of brunch menu as well.
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SinoSoul
skinny foodlum, menu destroyer.
- Website
- Location: Los Angeles
- Favorite foods: Yakult. turkey burgers from Compton. sai krok Issan, raw kale. blanco d'oro. tacos al pastor. Taiwanese pork jerky. khanom jiin namya.
- Last bite on earth: hate this question. not on the horizon for me. too saddening.
The Food Lab: How To Make Tacos Al Pastor At Home
The local trompo nazi's would say charring the sliced pork on the plancha is a HUGE no-no. Do we toss out this rule because the recipe is reverse engineered for home, and there'd be no other to way sufficiently create the "crisp" of a trompo?
Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams
gin mule, mint julep, etc. would all be better as sorbets. So I'm going with Irish car bomb. Stout ice cream is already tremendous, why not another shot of whiskey. And with the included booze, Jeni's wouldn't even need corn starch as an emulsifier.
Los Angeles: The New California Style at Olio Pizzeria & Café
they have dessert pizzas. that is all.
Los Angeles: The Federal Bar's Burger Is A Misfire
I think brioche can be fine, but still, we're all sorry you had to go to NoHo for that burger.
Why Doesn't the Coffee I Make at Home Taste As Good As Café Coffee?
Or! April fools.
Why Doesn't the Coffee I Make at Home Taste As Good As Café Coffee?
As much as I enjoy Counter Culture beans, the assumption that SE coffee drinkers are ass-backwards in terms of coffee culture is an inane one. Maybe this post would've applied back in 2003? Surely none of us drinks Starbucks these days.
My Pizza Oven: Tailbiter's FrankenEgg
is okonomiyaki Japanese "pizza"? I mean, there's "pizza" in Japan, and I'm pretty sure the Japanese don't consider okonomiyaki "pizza"...
Harlem: Red Rooster Adopts LaFrieda, Ups Its Burger Game
No shake? (Sorry, wouldn't help it)
Scallion Pancakes from 'The Chinese Takeout Cookbook'
@Bill Words: Kenji's ver looks a bit.. BURNT, don't ya think?
I like to place some scallion scrambled eggs in the middle of the roll and turn the scallion pancakes into little soft Chinese breakfast taquitos.
Flavors for infusing gin
Last night, I used a mix of meyer lemon and tangerine peels for a quick steep. It carried a bit of the bitters into the gin and worked well in the gin fizz.
Bottled Kimchee Base, how do I use it?
It's the base stock of both kimchi jigae and soon dubu. I also use it in budae jjigae, and kimchi hot potting. Unless we're NOT talking about old kimchi juice, then Iunno wtf you'd do with it. Post a picture.
Los Angeles: The Pikey Burger Is a Disappointment
@HB2012 @Mr.Nick: at first sight, the bun looks prepostrous. But it's challah, hence it compresses nicely. Seriously, this burger excels once you look past the sum of its parts. This burger tastes far better than many of the LA burgers praised in this column, e.g. Short Order, Abricott, Hyperion, Oinkster (*puke*).
First Look: WildCraft Sourdough Pizza, Los Angeles
When will the "review" come, Kelly? This is probably the most interesting Neapolitan-style joint to open in LA so far in '13.
Los Angeles: The Pikey Burger Is a Disappointment
Mine came out a nice medium rare and was perfectly seasoned. It was a fine burger, much better than say, the Chinese dumpling patty served at Abricott. The challah bread was fun and interesting, withstood the moisture well, and offered a nice, slightly sweet contrast to the salted beef. The patty was beefy, and since I asked for the aioli on the side, there were no complaints. NB: worchestshire aioli served as a great dip for the fantastic fries.
The Vegan Experience: Grilled Marinated Heart Of Palm Tacos
When in doubt (or desperate), use jackfruit to sub for meat? Afterall, it's always done in SE Asian countries...
A Brief Introduction to Chinese Islamic Food
"oxtail in brown sauce" sounds TOTALLY appealing, especially if you're West Indian, Jamaican, Belizean, etc.
J Gold listed "17"? regional Chinese cuisines in LA recently. NYC's Chinese immigrants ought to step up and quit hiding the good stuff.
Los Angeles: A Fine Fusion Burger at Abricott
@xboxpancake Totally agree. It carried texture of soysauced meat loaf due being soaked in that travesty of a galbi-esque marinade. So foul.
The Vegan Experience: Top 10 Tips For a First-Time Vegan
@KLA
What's the reason for this year's vegan voyage? Just because? Or SE new year traffic push to a wider audience?
We Chat With: Pastry Chef Lauren Resler of Empellón
we need her in LA... desperately.
Holiday Giveaway: The Amazing Thermapen Thermometer
This has to be more accurate than the junk "pediatrics" thermometer I'm using right now. Final answer: the toddler
In Our Community Corner: Meet Tony Chen (aka: 'SinoSoul')
@Yellow Bellied Butt Smoker: also, can we talk about LA bbq? (or the lack there of?)
In Our Community Corner: Meet Tony Chen (aka: 'SinoSoul')
@Yellow Bellied Butt Smoker: I can absolutely understand why one consider DSW a bit boring. Certainly the flavors aren't aggressive like a rib tips or a pot of Sichuan "water boil" fish, but I think it is part of the charm? The XL"bao" (a-hem Mr. Kenji Alt) is a bit sweet, salty, porky, and sometimes that's just enough to warrant taking a bag of them home. After all, no one goes to Nate n Al's and say: hey, this matzo soup is bland.
Perhaps the impressiveness of Mrs. Lu at DSW is the immigrant (and now, dumpling domination!) story behind the 500 square feet storefront. I enjoy these tales, perhaps even more so than the food.
In Our Community Corner: Meet Tony Chen (aka: 'SinoSoul')
@missmochi: I'll refer you to Kenji Alt regarding sriracha https://twitter.com/TheFoodLab/status/228664490231738368. It's morally reprehensible that one sauce can mask so many genuine flavors.
@ag3208. a/s/l? Kidding. Thanks, I think?
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come West, young men.