Osama Bin Lager
A couple months ago I spent an invigorating few weeks in Australia. The first stop on the trip led me to Sydney to visit good friends of mine – a Husband and Wife team that had moved home after a bustling stint in New York.
Out With The Old…
And In With The New…
How’s that kitchen coming? Is it done yet? What’s the word? What’s going on. Duuuude, talk to me!
Floating my fingers across the keyboard, I can now bestow a simple, thankful, YES.
While I’m still waiting on one drawer pull and the perfect pair of pendant light fixtures, it’s all minutia about now. The kitchen now stands at 99.999% complete – the same completeness that I have now restored in myself. This project, as you may come to find out, took the life out of me.
While many a Southern Californian accepts the mild, sunless winter with weighty trepidation, there’s one couple, the Griswolds, who revel in the arrival of a substitute yellow ray. What is it? Nothing more than the aura of gorgeously ripe Meyer Lemons that surround their sweet seaside abode.
Cuisine lovers themselves, the Griswolds traditionally pull the 40+ pounds of Citrus each year, preserving the perfume-laden Lemons for use in Tagines (Stews), Salads and various Savory stews/dishes. And after a long weekend dedicated to jars, acid and salt, I sit idly by and wait to receive one of these beautiful tokens of friendship. (This past year’s Jar was shared with many of you as they were used in the Lacinto Kale Salad served at the Friend’s Cook at Canele night).
However, this year, the Griswolds said, “Forget it,” to doing our Preserving (Dirty) Work. They decided enough was enough. It was time for them to show us how to make our own. The result – Who knew it could be so simple?
As soon as I laid eyes on my guest, a dashing gent (as) fresh (as one can be) off a 14+ hour flight from Melbourne, I knew his three-week stint in Los Angeles would be way too short. And while this Politico/Music loving Journo would be looking to soak in all the Sunny Southern California News and Local Music Venue rays, I had some luminous objectives of my own. If it wasn’t obvious enough, the mission was simple; To shower him with the best Eats (and Homecookin’) that LA has to offer. In return, he’d pamper me with feedback – A proper Outsider’s perspective into Eating In LA.
So it’s been a while. I know it – and all I’m going to say is that I’ll be better to you, EatSipChew, and I hope you know that it’s been unintentional. A Kitchen that required my undivided attention in order to reach completion (and to avoid Litigation…tragic tale coming) has left my Virtual Culinary Ramblings a bit lonely.
And while 2009 on EatSipChew did in fact end with a phenomenal Ricotta Recipe handed down from an Awarded US Cheesemaker, 2010 will start with one of my own recipes; A sweet treat that, while simple in guise, actually took a great deal of trial and error to achieve its crisp sugar-coated perfection. Thankfully, I had an AH-HA moment – that I can’t believe I didn’t think of that Arms to the sky instant – and The Pistachio and Fig Double Caramel Corn mystery was officially solved.
Inside this 5’4″ frame lives a Woman by the name of MOM. And as a Mom’s love for her children is unconditional I, similarly, cannot hold back from giving unconstrained praise to the friends in my life. You’re a talent; The Tops; There’s no one like you; You ARE special.
But, when it comes to Brian, I’m conflicted. Do I tell him the obvious? What kind of compliments do I give the man who’s both a U.S. Champion Cheesemaker and has dedicated part of his life to working on an Alpine Dairy Farm tirelessly leading herds into the mountains near the Italian and Swiss borders…!? Rogue River Blue is just another notch on his belt and he’s spent the last 3 years making some of the finest Ricotta my mouth has ever curved its lips around. Ladies, take a number.
See my problem? How is he to grow if I tell him what everyone else has already said. So, forget that. Instead, it was time for him to flourish as an educator. I took the course, passed with flying colors, and now I can MOM him all day with new and genuine approbations for his benevolent Ricotta-Sharing Nature. What a guy.
*Recipe Next!*
Guest Doodle! James and I then submitted it to the Granny Choe Kimchi Art Contest…and WON!
It’s Guest Doodler time! From constructing graphics and animating Lenka Music Videos, to illustrating the new Encyclopedia of once common things, Obsolete, to designing the Brick Chair that was featured in July’s Australian Vogue – James Gulliver Hancock’s work is whimsical, fresh, and reeking of talent. And not JUST the Kimchi kind of reeking, but the unperceived with the nose kind as well.
So, when I asked James to draw what first came to mind when he heard the word Kimchi, I had no idea that his mind would think of the dish as a mathematical equation with the sum equaling 100 Parts Stinky. Actually, I was sure that he loved the picked cabbage, but it turns out he was just being a great friend. So thank you, James. For being a Pal and letting me know that you will not be eating any of my Kimchi anytime soon.
I’m not an expert, but I’ve heard the stories. Stories about Weddings – There’s all this preparation for that one, big, gratifying Lovefest and then in a flash it’s over. Nostalgia and reminiscing follow (Oh, Hunny, let’s look at the Photo Album again) and then the question is…”Well, What’s Next?!” Time for Baby?!
Instead of “Wedding,” just insert “Friends Cook At Canele,” and it’s my sentiments exactly. For weeks, I’d been honing recipes; Planning produce pickups from Farmers and Friends; Photo Shopping a Canele-esque looking Menu (Invite); Sending out “Invitations” and promoting the idea/essence of the night to LA Weekly/Eating LA/Eater [Also a big THANK YOU to Tony C. is in order for posting the menu on his site, Yelp and getting it into Grubstreet]; Still Kitchen-less; and have a job I’d like to keep. All for just one (1) day back in the Kitchen. It’s Crazy, Really. And it suited me perfectly.
Lili Bih’s Mushrooms in hand. Check.
Preserved Meyer Lemons Picked Up from the Griswald’s. Check.
Churned Pappardelle…Far from done. Oh these final hours are needed!
Looking forward to sharing a lovely night with y’all!
Eat Sip Chew has been a little quiet as of late. I’ve ping-ponged around 7 states in a little over 7 days. It’s been a whirlwind of City and Country; Eating Dishes directly off the farm and conversely consuming some finely prepped meals ‘city’ (there can only be one). Sleep is a rare luxury; An Empty Stomach – a sin.
‘Regular Programming’ will return next week. Did you hear that, Kanye?!
A Couple of Questions:
If your answers are “Yes,” and “the Former,” then Hello; Pull up a Spork; And welcome to my world. A smile-inducing place where the Three S’s (Sweet, Savory, and Spice) in identical proportions equates to my version of heaven.
I’ll trade you the other two for the one on the left. I’m hungry now.
Last time I wrote about the kitchen, I was feeling pretty confident about things. For one, I was certain that the job was at 70% completion – with about two weeks left to go before I regained my old, Kitchen-focused life.
For another, the Kitchen and I were in deep flirtation. The more I was getting to know it…the more I wanted to be its “first.” The first chef in its midst…of course. And I was practicing patience. Through the hurdles: A little flooring job, a little Counter Tops, some finishing work, some painting – my vision of a Pre-Fall Functional Kitchen remained unwavering.
But, sadly, the Kitchen and I have hit a rough patch.
At the Groomsman Cake Tasting, we had one major rule. Try A LOT of all of the cakes before broaching the topic of “Which One Is Your Favorite.”
The Groom-To-Be, however, had a momentary lapse in consciousness. As soon as the first crumb hit his chops, a strident “Mmmm” sounded the room. And then I knew.
It’s a real honor when your friend asks you to make their wedding cake. But when the friend is Ms. D, former Friends Assistant Set Designer, I had to think twice.
And, so, it was settled. No to the Wedding Cake. Yes to the Groomsman Cake.
What’s Your Favorite Spice Cake?
TUBS Fine Chili + Fancy Fixins’: A Darn Tootin’ Good Meal!
****TUBS FINE CHILI HAIKU REVIEW****
Rick Hodges spent years
Perfecting Six Tubs Chili’s.
It was time well spent.
******************************************
Neighborhood: Culver City
4263 Overland Ave
Culver City, CA 90230
(310) 559-8827
www.tubschili.com
Yelp Page
Hours: Mon-Sun. 11:00 a.m. – 8:00 p.m.
WHAT TO ORDER:
CHILI ($4.99 “City Slicker” Small (1 large scoop – perfect) / $6.99 “Showgirl” Medium (2 large scoops – if you’re really hungry)/ $8.99 “Rancher” Large – massive)
SIDES
Yum.
Some ideas should never become reality. The Rhone Ranger’s LA Wine Tasting Event was one of those ideas.
Well, Hello.
There I was, at my friend’s Summer Salad Dinner, asking her – no begging her – to do the dishes. Please, Meg. When this dinner is over, I’m doing your dishes.
And when I did (with Anjali‘s help) it felt almost as good as…no better than… (__nameyourfavoritethingonearthtodo__).
Sapp Coffee Shop: Broth Perfected.
***Sapp Coffee Shop Haiku Review***
**********************
Row Row Row Your Boat…
Noodles gently to my mouth.
Sapp is but a dream.
**********************
Neighborhood: Hollywood/Thai Town
5183 Hollywood Blvd
Los Angeles, CA 90027
(323) 665-1035
Hours: Mon-Tue., Thu-Sun. 7:00 a.m. – 8:00 p.m.
Now for what to order…
His smile says it all.
Even though The Bangle’s song, Manic Monday, is #11 on Spinner.com’s 20 Worst Lyrics in History List, I’m admitting now that the lyrics have comforted me in times of Weekday need. And now, “Wish It was Sunday…That’s my Fun Day,” has been on Cranium repeat ever since this past Sunday’s Public Fruit Jam 2009 Session.
Continue reading…
Back to the 99c store in Silverlake where I’ve been eying gorgeous boxes of $5 Certo Liquid Pectin (For only 99.99999 pennies!).
I’ve strayed from buying kitchen goods recently as my house is still void of anything resembling a kitchen, but this weekend I actually needed some – and it turns out that someone has been listening to my, “Please, don’t let them buy all the Pectin,” prayers.
Public Jam 2009
I actually needed it – for making Fruit Jam at Fallen Fruit’s, Public Jam ’09 (Click HERE for post!) – and fortunately I did not have to buy it at Gelson’s! Their price: Over $5.
So -get to the 99c Store (now please) and get your Jam On!
NOTE: According to Amazon and legends, Certo Liquid Pectin is also considered a remedy for Arthritis. I guess Runners have “Clif Shots” and Old folks/Over-Typers have Certo’s Liquid Goo. I guess there are worse things than being required to eat “jam” to ease an ailment…
