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Cook the Book: 'Purple Citrus & Sweet Perfume'

It's impossible for me to pick one favorite dish, especially if its "Mediterranean".. a designation covering such a huge expanse of land.. and located within it, various cultural complexities. One dish I do enjoy however, is molokhyya, or Jew's mallow, eaten sometimes as an everyday meal in Egypt, served with bread or rice.

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Is Los Angeles the Best Jewish Deli Town?

although i will add i only tried canters pastrami once...perhaps somehow some inconsistency? but to attest to Langers' deliciousness, not once has their pastrami been anything short of delicious.

From Serious Eats

Is Los Angeles the Best Jewish Deli Town?

Langers is excellent. The bread is wonderfully crisp on the edges yet soft, while the pastrami succulent.. having visited Canters i must say that i am truly bewildered by anybody who even considers their pastrami on the same level...how is that possible? the bread is mediocre in comparison, and the pastrami is by no means distinguishable from the stuff you could get at any average diner/market. although as an institution that is 24/7 I enjoy it, the food...not so much.

From Serious Eats

I Ate L.A.

Great commentary on langers...its an absolute shame that this place isn't frequented more often and packed, even by angelenos.

Langers meat is succulent enough that more meat on the sandwich wouldn't hurt- but I find the proportion just right. And the delicious bread...

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From Serious Eats

Cook the Book: 'Purple Citrus & Sweet Perfume'

It's impossible for me to pick one favorite dish, especially if its "Mediterranean".. a designation covering such a huge expanse of land.. and located within it, various cultural complexities. One dish I do enjoy however, is molokhyya, or Jew's mallow, eaten sometimes as an everyday meal in Egypt, served with bread or rice.

From Serious Eats

Is Los Angeles the Best Jewish Deli Town?

although i will add i only tried canters pastrami once...perhaps somehow some inconsistency? but to attest to Langers' deliciousness, not once has their pastrami been anything short of delicious.

From Serious Eats

Is Los Angeles the Best Jewish Deli Town?

Langers is excellent. The bread is wonderfully crisp on the edges yet soft, while the pastrami succulent.. having visited Canters i must say that i am truly bewildered by anybody who even considers their pastrami on the same level...how is that possible? the bread is mediocre in comparison, and the pastrami is by no means distinguishable from the stuff you could get at any average diner/market. although as an institution that is 24/7 I enjoy it, the food...not so much.

From Serious Eats

I Ate L.A.

Great commentary on langers...its an absolute shame that this place isn't frequented more often and packed, even by angelenos.

Langers meat is succulent enough that more meat on the sandwich wouldn't hurt- but I find the proportion just right. And the delicious bread...

From Serious Eats

How Proposition 2 Will Affect California's Chicken Cages

i have considered the arguments pro and against prop 2 ..and have ultimately decided i'm for it...

certainly local californian eggs are ideal, but of course one must remember the fear of even more imported eggs only become reality if indeed californians aren't willing to dish out probably a couple more cents for californian eggs...and i'm optomistic californians will. Organic milk from what i've last read though more expensive, is gaining popularity due to both enviormental/animal concerns... so indeed i don't think the fear of
"drving out" really local egg producers is much of a problem.

Of course the californian industrial egg producing system isn't what people are worried about in terms of importing...its about trying to reduce our carbon foot print which is why we don't want to kill california's egg industry...and again i think the argument of people willing to pay extra even in econmoic cris holds water....less carbon foot print...better safer californian eggs..i

From Serious Eats

Why Isn't Chinese Food Hip?

I also strongly disagree with you Ed that authenticity doesn't have anything to do with hipness. Look at italian food...For years...its been spaghetti and meatballs, and it was a time when italian food wasn't particualry hip as in "haute" upper class refined cuisine. (Although in large part thats b/c historically unlike in china, italy didn't have the concept of refined "royal" cuisine)

Now that italian cuisine has become part of hip style cuisine, there s a trend to disscoicate the cuisine with its americanized style. These days it seems people are so worried about whehter or not they're eating their pasta al dente b/c its how the italians do it, not because they may or may not prefer al dente pasta. And there are more examples.

People like hte idea of eating something that is not only foreign and authentic, but also really enjoyable.

From Serious Eats

Why Isn't Chinese Food Hip?

The problem is the ignorace, such as the ignorace displayed by HARLAN.

I understand the lack of interset or understanding as i'm not exactly preaching to the choir here in America.

There is a differnece b/n say bistro french food, and then haute cuisine french food. One is obviously more geared toward casual eating, the other being a dining expereince. The same goes with chinese. To suggest chinese food is limited too chopped displays the problem. Its just not true.
Its a differnt type of beauty, which is why classicaly chinese/french have been consdiered worlds greatest cuisines..

Look to Steingarten, Reichl. They understand, and they're probablywondering the same thing too about chinese food in america.

From A Hamburger Today

Los Angeles Area Burger Roundup

lets not forget though....in terms of overall burger....regardless of stytle...the best burger in CA is supposed to be FATHERS OFFICE.

I've never been....how is fathers office burger?

From Serious Eats

Why Isn't Chinese Food Hip?

And also, for anyone questioning if the grandness ( the equivelency of what would be "haute" cuisine) of chinese food ever existed...


well the question wouldn't be posed in the wsj at all if chinese cuisine wasn't or hasn't been grand.... It is a real wonder why this hasn't happened earlier, but it is going to happen soon.....

Being a nation in large part of western palate, we seek to identify ourselves with the hipness, that is the rediscovering of offal cooked in western style .. It is now "hip" to cook roasted marrow bones and serve it with toast. I don't doubt very soon instead of braised cockcombs, we're going to be clamoring for swallows nest....braised chicken feet...etc.

From Serious Eats

Why Isn't Chinese Food Hip?

Regardless of how you feel towards these two cuisines...chinese and french have always been considered classically the two greatest, most influential cuisine in teh world.

Chinese cuisine has been "hip", particularly in the asian countires so greatly influenced by it. In america, i simply attribute the lack of hte great, grand chinese restaurants that exist in other countires, simply because the fact is the chinese restaurant fad was at its peak in the eighties...

But i suspect thats all going to change.I really bleieve.. as even ruth reichel says, grand chinese cuisine is going to be making a big impact in the american dining scene

From A Hamburger Today

Los Angeles Area Burger Roundup

to the contrary...i find

ricks burgers thorougly dissapoiting and not worth noting- the fries actually had an acrid smell (although i'll forigve hte fries) The burger on the other hand has a less than satisfactory gummy bun like carls junior, with sesame seeds (i reallly believe sesame seeds destroy the texture top texture of buns) I don't like shredded lettuce ( i prefer to have a crunch) as the lettuce becomes soggy from the heat, and the burger was overall sloppy and too big.

Fat burger is also rather sloppy.

I do agree with in n out though...i prefer the single, (in terms of fast food burgers, the less meat the better) its compact, neat, everything is in the right proportion. And i love how the onions stay compact, and that they toast their buns on the flatop so that its crispedon the edges.

Tommy burger isn't overrated- it is what it is. But again, it doesn't warrant a "full review." If you don't like their thick goopy chili, you won't like the burger. My only complaint is that the patty is too thick, and dry hamuburger meat is never a good thing. Their pickles and i believe mustard are overdone too. "Tomato is good.

In the end, these "fastf'ood" burgers are all essentially compromised of the same ingredients. Its how those ingredients are put together that makes all the differnce. Of the above, i'd say in n out comes out top.

From Talk

Rare Chicken

i for one am suprised by the ignorance of the majority of comments posted here. Jeffrey Steingarten writes about chicken sashimi in one of his articles in his books-

the fact that the chicken could be eaten raw only speaks very highly of the chef and his products, and the fact that he isn't using the industrial salmonella ridden chicken. Remember trichinosis in pigs, which is no longer such a big deal, was the result of extremely dirty and poor rearing processes especialy in diet.

as for those who are turned off by raw chicken- i'm sure it isn't an "alternative" to chicken fully cooked, as rare steak is eaten to well done, but a dish in itself. Just realize that it is possible to eat rare chicken that isn't contaminated with salmonella, and that our food preferences change over the years for the better. Ie rare steak to well done.

From Serious Eats

Alan Richman Slams Les Halles: Payback for Anthony Bourdain's Golden Clog Awards

Bourdain worship is certainly frowned up...worship of anybody is. But the fact remains that Richman's 'review" was more of a personal attack against Bourdain, probably because of the golden clogs. Criticism of hte food is certainly fair, but the restaurant doesn't seem to pretend to be somthing that it isn't. The snarky and vicious tone certainly suggests that Richman wasn't really talking about the food...

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