May :: 2011 :: Page 2 :: All Things Andy Gavin

Archive for May 2011 – Page 2

Margarita Madness – Mother’s Day

May11

Yesterday I covered the making of awesome margarita mix. Today I’ll show how easy it is to pull the stuff out of the fridge and turn it into incredible frozen drinks.

The secret here is the Blendtec. Every summer I used to go through 2-3 “professional” grade blenders. They just couldn’t cut the job of of hacking ice to bits all summer. Fourth of July alone was certain to kill one or two. Enter the Blendtec. Yeah, it’s an expensive blender, but this puppy has lasted 4 years now without a hiccup, making it cheaper than all those dudes, and it tears anything to shreds.

It has like 256 built in programs, and even a USB port (never used it) for programming. But it does have all sorts of fancy dynamic speed stuff and auto detection and prevention of cavitation (when the ice gets stuck on the side and stops blending).

You can see the mix on the right. Just add some ice and frozen fruit to the bucket. In this case I used strawberries, rasberries, blackberries, and cherries.

Fill about halfway with mix. Blend.

I forgot to photo the result until it had melted a bit, but it tasted great. It hardly matters what fruit you use. This had a frutti di bosco thing going.

My next batch, I added mango pineapple, a few strawberries and cherries.

Better picture. This was closer to a classic strawberry margarita (something the mix does fantastically), but even better, a bit brighter in flavor.

Enjoy!

For how to make the mix, see here.

For other food reports, check out the food index.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Alchohol, Bartending, Blender, Blendtec, Cooking, Frozen Fruit, Fruit, Independence Day (United States), Margarita, Tequi, Will It Blend?

Margarita Madness – The Mix

May10

I tend to error on the obsessive compulsive side (no duh). So, about six years ago when I first started making Margaritas seriously I went through a lengthy experimentation phase to find the perfect recipe. Now one could (and I have) make a slightly better drink as a one off, but this recipe is tuned for the maximum quality/efficiency ratio. I’ve really honed this down to a system and it makes a superb margarita with fairly little effort. I’ve had 40 liters of mix consumed at one, so efficiency plays an important role!

The mix is crucial, but it’s also easy. Say no to that store bought neon-green chemical poison crap. That stuff should NEVER EVER UNDER ANY CIRCUMSTANCES BE USED. No fake green. Never! I’m serious. Real high quality homemade mix lasts for months in the fridge, and can be used to make margaritas nearly instantly. You can use it straight on the rocks, or blended, or mix with fruit for any conceivable variation.

The components, more on each below.

The container is important. I love these 4L heavy duty containers with a good seal on the top and a separate flip up for pouring. 4L is a lot of mix, but I can easily go through 2L at a family party, or 7-8 of these containers at 4th of July!

For efficiency I use concentrated limeade. I used to use Rose’s Lime Juice, but this stuff is easier, keeps better, and actually tastier. Plus it has some pulp (which I like in this context). It also has a bit of sugar which kills two birds with one stone, negating the need to make simple syrup (sugar boiled into water). I have experimented with squeezing my own limejuice. It tastes a bit better, but the labor/quality ratio just doesn’t make it sensible. It takes A LOT of limes to make 32 liters of mix! Even one of these jugs will have you squeezing for an hour.

For bulk Margaritas I use an inexpensive Reposado tequila like this one. Never use crap tequila like normal Cuervo. Really good sipping tequila is a waste in a margarita, so this is a decent compromise. I also prefer the heavier more rustic taste of the reposado. Silver is a little too neutral. I’m a more is more kind of guy.

Generic Triple-sec is usually shit, so I always use Cointreau.

And technically my margaritas are Cadillac, as I add Grand Marinier. I experimented with and without, and I much prefer the extra complexity the hint of orange adds. If you are feeling really luxxe you can toss in a spoonful or three of orange concentrate too.

Start by just thunking in the concentrate.

Now a word about the ratios and various efficiencies in making large batches. It’s all about the ratio. I did extensive taste tests to come up with a magic series of numbers:

4 tequilla

2 cointrea

2 lime

1 grand marnier

This is the golden ratio. One simple application is using the concentrate as a measuring cup. Throw in one can, add two of tequila, one of cointreau, and half of grand mariner. That simple. You can do the same things with 750ml bottles. The 4L container perfectly fits 2 bottles tequila, 1 of cointreau, half a bottle of grand mariner and two cans of concentrate (the concentrate is about 350-375ml, making it work out nicely with the 750ml bottles). This bottle method is super fast as you can just dump the bottles in wholesale on top of the concentrate.

Make sure the concentrate goes in first as plopping it in after is messy.

After all the ingredients are in, stir.

A finished half container. Store in the fridge, it keeps all summer really, although it’s certainly best within a few weeks. At the simplest, you can just pour over ice and enjoy, but I’ll get more into the complexities of actually using the stuff in my next post.

Continued with some coverage of actually making the drinks, here.

For other food reports, check out the food index.

By: agavin
Comments (4)

Posted in: Food

Tagged as: Cadillac, Cointreau, Cooking, Grand Marnier, Margarita, Rose's Lime Juice, Syrup, Tequila, Triple sec

Game of Thrones – Episode 4

May09

Title: Game of Thrones

Genre: Historical Fantasy

Watched: Episode 4 – May 8, 2011

Status: First Season now airing on HBO

Summary: Amazing!

ANY CHARACTER HERE

With Episode 4, “Cripples, Bastards, and Broken Things,” the enormous narrative of Game of Thrones begins to pick up speed. Still, it’s amazing how much time this show needs to spend on characterization, which is a tribute to the enormous depth of such in the source material. Even streamlined, there’s just such a ridiculous number of interesting characters, each with their own pathetic stories.

The episode introduces Sam (fan fave from the books), Gendry, the Mountain that Rides, the annoying Bard, Bronn, Janos Slynt, Hodor, and even briefly shows Ghost (where’s he been hiding?). But it’s also packed with bits enhancing existing characters, big and small. One of my favorites is Littlefinger’s grim tale of the Mountain and the Hound’s “boyish games.” Good stuff, although by moving it the story from the Hound himself to Littlefinger, I wonder if the former’s complex character won’t be diluted — not to mention his peculiar but important relationship with Sansa.

The four main threads of the story continue to advance: Jon at the Wall, Dany with the horselords, Tyrion making his way home, and the central focus of Ned and the girls at King’s Landing. The first and the last are dominant here, getting 80-90% of the time. Perhaps because of it’s more contained scope, Jon’s story is the most complete, setting up camaraderie and threat in the Realms bleakest and most northern castle.

In Ned’s world, the plotting and complexities are starting to heat up even further in, and Arya — as usual — steals her one major scene.

For other fans of N and V (something I this show has plenty of), we have a great scene with sexy slave girl in the bathtub and a bit of jousting lance to the jugular.

And after last weeks less dramatic, but atmospheric ending, Episode 4 is back to a serious pivot. Cat’s little speech in the Inn was something I loved in the books, and it’s well done here too. I can’t wait to see the Eerie, which I suspect will be episode 6.

Reviews of previous episodes: [ Episode 1, Episode 2, Episode 3 ]

or here for Episode 5.

Click here for some trailers for and about the series.

Or find out about my own fantasy novel, The Darkening Dream.

By: agavin
Comments (13)

Posted in: Television

Tagged as: Arts, Game of Thrones, Games, HBO, Historical fantasy, Major houses in A Song of Ice and Fire, reviews, Television, Television program, Television Review, World of A Song of Ice and Fire

Matsuhisa – The Private Room

May08

Restaurant: Matsuhisa [1, 2]

Location: 129 N La Cienega Blvd Beverly Hills, CA 90211. (310) 659-9639

Date: May 6, 2011

Cuisine: Japanese Fusion

Rating: As good as it’s always been!

ANY CHARACTER HERE

Some good friends were in town who had never tried Nobu Matsuhisa‘s particular blend of Japanese Peruvian Fusion. As popular as this has become in the last fifteen years, and how every derivative restaurant in America throws a few of his dishes on the menu, the original still rocks. I also scored a Friday night reservation in the coveted and private “Omakase only room,” where his cooking is showcased to the best effect.

The original storefront.

This aged 1st Cru white burgundy from my cellar was the very expression of mature chardonay.

As you can see from the color. This wine is ready, more than ready, as it might have been a tad better two years ago. Still it had a wonderful floral perfume to it.

The private room seats eight, and has it’s own sushi bar and kitchen.

“Seafood springroll with heirloom tomato and caviar.” This is the only repeat of the night, a Matsuhisa classic.Fry is always good, but it’s actually the combination with the spicy tomato chutney/salsa that really sells the dish.

One of the private kitchen chefs working on the appetizers.

Grilling up some conch!

Different members of our party got slightly different versions of this quartet of amuses.

“Seared salmon, new style.” That is with sesame, ponzu, and warm olive oil.

Kanpachi (young yellowtail) with a bit of red peper and ponzu on a radish.

Red snapper carpaccio, with chives, garlic, and vinegar.

A second version of the plate.

Lobster cerviche.

Tai (red snapper) sashimi, new style.

Yellowtail collar marinated in miso (a Nobu classic), baked, and then served with a bit of garlic and texture on letuce. You wrap it up and eat it like a soft taco.

Japanese baby conch, sauteed in garlic butter (escargot style).

The creepy crawly himself. Chewy and a little bitter, in a good way.

Burgundy goes very well with the Matsuhisa flavor profiles. The first time I ever went here, in 1996, I brought a Gros Frere Clos Vougeot. This 2005, Parker gives a 92. “The 2005 Clos Vougeot from Drouhin’s two parcels in that famous cru, is much more earthy and less fine-grained than the majority of their wines from this vintage, but it exhibits impressive concentration. A bone meal-like meld of mineral and meat dominates the nose and suffuses the palate along with black raspberry, plum and cherry fruit accepted by faintly bitter fruit pit notes. This is quite full and rich, but without being heavy; overtly tannic and chewy, but without being coarse. A promising more tart than sweet juiciness of black fruit mingles with roasted meat and stony, chalky minerality in the finish.”

Sashimi salad, with yellowtail, seared blue fin tuna, various dressings, and hearts of palm.

Par boiled Santa Barbara prawn with a tiny bit of salad (including hearts of palm). This was really yummy, even better than the cooked version we had last time. The meat is very sweet and succulent, delicious warm but essentially raw.

Sea bass on a bed of mushroom “risotto” with white truffles. The little spears are pickled ginger shoots.

“Fois gras, seabass, mushrooms, in a very rich reduction sauce.” Very meaty and tasty, the sauce was a pretty awesome blend of all three contributors of yum: salt, sweet, and fatty. The little red fruit is a pickled leeche.

Another very nice, red burgundy, this one (unlike the others) from the restaurant’s list. We drank more than I thought. 🙂

Grilled Toro, with enoki, aspargus, and other mushrooms.

American Kobe Beef with asparagus, garlic, and a spicy sauce and mustard. Really yummy (and rich) dish.

Each person gets a little sushi plate, there were a couple variants, this one has no shellfish.

A version where everything is cooked.

The “normal” plate for those who eat everything.

Chu-toro (medium tuna belly). Perfect!

Kanpachi (young yellowtail). Like butter.

Orange giant clam.

Uni (sea urchin).

Anago (sea eel), in the classic sweet BBQ sauce.

The pretty laquer soup container.

Inside is snapper soup. I haven’t had this one before, although it’s a classic mild Japanese fish broth with cilantro and scallions. The fish is soft mellow whitefish in this context.

My brother got a special surprise, the eye. The chef’s convinced him to try it. “Good for the sinews and joints.”

Taco (octopus). Very tender.

Japanese Sea Scallop sushi, with a bit of yuzu. Always one of my favorite sushis, and this didn’t disappoint.

Kohada (gizzard shard).

Baby squid, battleship style. They’re raw, but tossed in a kind of sweet miso-lemon dressing. Really tasty.

And we finally make it to desserts. Fruit tart with ginger ice cream. This was a total fan fave with the ladies.

Green tea tiramisu with chocolate gelato. Both were good, with the pastry having a nice creaminess and the ice cream a deep richness.

Butterscotch cream brulee with a citrus ice cream. Also really nice and creamy.

Coffee ice cream with chocolate crunch. This was great too, probably my favorite. The crunch added a really nice texture.

Shave ice. Below are a couple balls of vanilla ice cream (very good vanilla ice cream), red bean sauce, and very finely shaved ice.

Then green tea sauce (or maybe just tea) is poured over it. In the end, a very interesting (and Asian) mix of flavors and textures.

Even the urinal is cool.

The main room.

The chefs at work back in our private room/kitchen.

This was probably the best meal I’ve ever had at Matsuhisa, and I’ve had a LOT of great ones. Because I’m jaded now, and used to the cuisine, it wasn’t utterly mind blowing innovative like the first time I ever ate here. But the cooking is as good here as it ever was. Nobu (and his sucessor cooks) still really know their stuff.

For a previous meal at Matsuhisa, see here.

By: agavin
Comments (5)

Posted in: Food

Tagged as: Beverly Hills California, California, Dessert, fish, Fusion cuisine, Japanese cuisine, Japanese Peruvian, Los Angeles, Matsuhisa, Nobu, Nobu Matsuhisa, Olive oil, Omakase, Restaurant, Restaurant Review, Sashimi, side dishes, Sushi, vegetarian

The Lobster claws at the pier

May07

Restaurant: The Lobster

Location: 1602 Ocean Ave. Santa Monica, California 90401. 310.458.9294

Date: April 29, 2011

Cuisine: Seafood

Rating: Great view, decent food.

ANY CHARACTER HERE

Every couple months we go to the Lobster. It’s located right at the top of Santa Monica Pier and has a tremendous view of the pier and the ocean, lots of seafood, and a lively scene. It is a little overpriced, but view spots tend to be.

The top of the pier.

The main room inside, with views of the ocean.

The menu.

Typical sour-dour seafood resteraunt bread.

A kind of chimichuri dipping sauce for the bread.

The wine list. I got a couple glasses of the ever reliable J.J. Prum Kabinet Riesling.

“Organic Country Fresh Farms Baby Greens. Fennel, Cherry Tomatoes & Shaved Parmesan with Red Wine Vinaigrette.”

“Manila Clam Chowder. Applewood Smoked Bacon & Weiser Farms Fingerling Potatoes.” This was a slightly different take on the New England clam chowder. I liked the clams in the shell factor, certainly makes it pretty. The broth had a nice flavor, but without the thick creamy whiteness of the totally traditional variant. It was a bit more like a corn chowder, or certain types of traditional Irish soups.

“Grilled Wild Columbian River King Salmon. Coleman Farms Baby Broccoli, Caramelized Onion, Weiser Farms Fingerling Potatoes & Tart Cherry Gastrique.” This would have been good except for the fact that while it was ordered medium well, it was medium-rare, and the pink inside didn’t have the firmness it should, but had turned into that kind of salmon mush. We actually sent it back. Cooked right it would have been fine.

“Butter Poached Lobster. Tutti Fruitti Farms Sweet English Peas, Wild Mushroom Ragout & Lobster Mash.” I usually get this, and there’s a reason. I love lobster. I love buttery bisque-style lobster sauces. I love pees, and mash potatoes go well with all of the above. Really, what’s not to like.

The hopping bar scene. It was even more crowded outside on the patio.

The Lobster is fairly typical of mid-high end ocean-view American places. The food is better than Gladstones (see below), and if you order right can be very good, but it certainly isn’t a stellar kitchen. Still, it can be a fun place and a very enjoyable meal, particularly if you enjoy our favorite North Atlantic crustacean.

For two reviews of Gladstones, check HERE and HERE.

By: agavin
Comments (0)

Posted in: Food

The Sopranos – Season 2

May06

Title: The Sopranos- season 2

Genre: Comedy / Drama

Stars: James Gandolfini (Actor), Lorraine Bracco (Actor), Alan Taylor (Director), Allen Coulter (Director)

Watched: Second season: April 29-May 3, 2011

Status: Six seasons, series finished

Summary: Ups the ante

ANY CHARACTER HERE

With season 2, The Sopranos takes the formula they successfully developed in season 1 and really notches it up.

While the foundation of fun characters is great, fundamentally I think the improvement has to do with a slight toning down of the comic element (it’s still there, just slightly muted), and a concentration on the mob aspects at slight expense of Tony’s maternal and psychiatric relationships. It’s not to say that any major elements changed, the writers merely tuned up the balance.

The mob stuff is great this time around. First of all, we have a lot more violence. It actually feels pretty real. This underscores a fundamental aspect of the show, in that we are made to become very fond of a bunch of “cold hearted killers.” I’m not personally sure that this is unrealistic because everyone’s the hero in their own story. In any case, there are some great episodes here.

I particularly enjoyed “Commendatori” in which Tony, Chris, and Pauli go to Napoli for a little pow-pow with some old country gangsters. Having spent some time in Naples, this is extremely well handled, showing off that ancient city’s blend of violence, seediness, and beauty. “D-Girl,” is another really fun episode. This is predominantly a Christopher show, and in the first season his subplots were dull, but maybe it’s just living in Hollywood, or perhaps that I know Jon Favreau myself (he’s a friend of a friend), but I found it sexy and amusing.

A few new characters spice things up. I’m not that big a fan of Tony’s sister Janice, but Richie Aprile is awesome. Channeling a very short Al Pacino, he’s quite a character. This couple follow in Tony’s Ma’s tradition of stirring up trouble, both serious and comic. It all gets a little twisted — particularly his mafioso-style bedroom fetish.

Particularly in the first half of the season, there isn’t much for Dr. Melfi to do, and during the second she arcs in a way I didn’t find realistic. Family life and relationships are still paramount, but juicing up the crime intensity a bit, I felt improved the balance, moving things closer to the modern HBO style of great writing, great action, and shock.

For my review of season 1, see here.

For my review of season 3, here.

ps. What’s up with Meadow’s weight? It bounces around like a super ball. The rest of the cast (except for Christopher and his Jersey girl fiance) mostly stay what most of the characters would call, “fat fucks.”

By: agavin
Comments (2)

Posted in: Television

Tagged as: Al Pacino, Alan Taylor (director), Allen Coulter, Commendatori, James Gandolfini, Jon Favreau, Lorraine Bracco, Naples, review, Richie Aprile, Season 2, Season Review, Soprano, Television, Television Review, The Sopranos, The Sopranos Season 2

Palmeri again

May05

Restaurant: Palmeri [1, 2]

Location: 11650 San Vicente Boulevard, Los Angeles, CA 90049. (310) 442-8446 ‎

Date: April 3, 2011

Cuisine: Italian

Rating: Great, and good value.

ANY CHARACTER HERE

Palmei is one of our Sunday regular places. I’ve already covered the basics in my previous review. But it’s an always reliable and reasonable Italian with a very good kitchen.

The menu.

A nice little half bottle of Brunello. Parker gives it 92. “The 2005 Brunello di Montalcino is impressive for its open-knit, expressive bouquet of violets, dark cherries, minerals, menthol and grilled herbs. Medium in body, the wine delivers gorgeous length and a polished, refined finish. It is a strong effort in this vintage. The estate’s Brunello is made from vineyards in Castelnuovo dell’Abate (70%) and Canalicchio (30%). In 2005 La Gerla did not produce their Vigna gli Angeli bottling and opted instead to add that fruit to the regular bottling. Anticipated maturity: 2010-2020.”

Palmeri has very nice bread, including the ever popular homemade grisini.

And best of all, they have this “amuse” (with the bread) ofmarinara sauce and ricotta baked. With bread, pretty much like pizza.

“Special Caprese of burrata and heirloom tomatos, olive oil and basil.” For my detailed write-up on burrata, see here.

Barbiatelli, beets, goat cheese, a bit of nuts and fruit.

Penne pomodoro, for our toddler.

He likes his parmesan.

“Ravioli, Crab meat filled black pasta in a saffron sauce topped with rock shrimp.” I love good pasta in these butter sauces. These are soft and the sweetness of the crab and shrimp go perfectly with the butter.

“Special pasta stuffed with ricotta and spinach.”

Pizza Fornarina. Mozzarella, St. Daniele prosciutto, argugla, parmigiano reggiano and truffle oil. I’m particularly partial to this pizza. The dough is very tasty and thin but chewy. The salad like combo of toppings top notch, and the bit of truffle oil lends a little extra zing.

For our previous Palmeri review, click here.

Or for a different Brentwood Italian.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Brunello di Montalcino, Italian cuisine, Los Angeles, Marinara sauce, Mozzarella, Olive oil, Palmeri, Parmigiano-Reggiano, pasta, Pizza, Restaurant, Restaurant Review, San Vicente Boulevard, side dishes, vegetarian, Wine tasting descriptors

Josie Restaurant

May04

Restaurant: Josie Restaurant

Location: 2424 Pico Blvd. Santa Monica, Ca 90405. 310-581-9888

Date: April 30 & December 30, 2011

Cuisine: New American

Rating: Very reliable and tasty New American

ANY CHARACTER HERE

We go to Josie’s a couple times a year. The menu is pretty solidly in the mid 90s New American, and it doesn’t evolve very much, but it is very good and quality control is excellent. There is an emphasis of farmer’s market ingredients and interesting game meats too.

The bread.

Parker 92. “Bachelet’s 2005 Gevrey-Chambertin Vieilles Vignes – from 60- to 70-year-old vines both below the route nationale and north of Gevrey in Brochon – offers lovely black fruit aromas with hints of anise and mint. A truly palate-staining intensity of vividly-fresh, tart but ripe black cherry and blackberry is underlain by firm, fine tannins (not precluding an emerging silkiness of texture) and augmented by bitter-herbal and stony notes. Although palpably dense and abundantly tannic, this outstanding village wine still comes off as juicy, sleek, invigorating and refined. Put it away for at least 5-7 years.”

I have been coming here since at least 1997 or 1998 and the Amuse, this gruyere and mushroom quiche never changes. Now it’s tasty, but I do find it odd that they NEVER mix anything up :-).

The appetizer half of the menu.

“Beet and Herbed Goat Cheese Tart. Sweetheart beets, toasted Oregon hazelnuts, baby mizuna.” Tastes as good as it looks.

This was a special. White asparagus (just come into season), gnochi, all in a butter sauce with a bit of cheese. The sauce is much like the classic Italian butter and sage sauce.

A special, mushrooms in a sherry cream sauce with a puff pastry. I love those sherry cream sauces, like bisque with even more butter.

This small but excellent Bordeaux was also from my cellars. “Grand Mayne is one of St.-Emilion’s best-run properties. Aside from a couple of hiccups in the early nineties, the quality has been consistently excellent, often outstanding. The 1996 Grand Mayne exhibits a dense purple color, and an attractive nose of white flowers, sweet blackberries, cherries, minerals, and pain grille. It is medium to full-bodied, with excellent depth, an elegant personality, and a clean, mineral-like finish with moderate tannin. New oak is noticeable in the flavors. Anticipated maturity: 2003-2014.”

This was a split (half bottle) and the restaurant even had a mini decanter!

The mains.

Another special, salmon with spring peas, tomatoes, etc. A very nice seasonal take on the salmon, cooked perfectly through.

Trout in lemon butter sauce with local market vegetables.

And another special, a duck leg stuffed with duck confit, little gnocchi, and a meaty reduction sauce. This was a really nice duck dish.

“‘Tagine’ of Beef Short Ribs. Braised Moroccan-style and served with curried cous cous and a side of spicy almond yogurt.” I’ve probably ordered this dish 15-20 times, and it never disappoints.

The little cracker.

And the almond yoghurt underneath.

Notice how much I left of it. I love the mix in this dish. The savory richness of the meat, the soft cous cous, the bit of cream and yoghurt (always good with a heavy meat), the slightly spiced (but not spicy flavor). Yum!

The desserts.

“Chocolate Bread Pudding. Whipped cream, vanilla bean ice cream, chocolate sauce.” About as good as a bread pudding gets. Very similar in fact to the one at Sam’s by the Beach. This one is even more chocolaty though.

Super yum!

Josie’s doesn’t disappoint. It does mystify me slightly why there is so little change in the menu, considering particularly that the quality is so high. I mean, the supplementary vegetables move around with the seasonal and market changes, but the basic list of dishes doesn’t vary much, and I’ve been coming here well over ten years. Personally, if I was in the kitchen everyday I’d be bored. However, seeing as I come 2-3 times a year, I’m all over it.

If you liked this New American, click for reviews of similar places: Rustic Canyon (REVIEW 1, REVIEW 2), Tavern (REVIEW 1, REVIEW 2, REVIEW 3), or Gjelina (REVIEW).

By: agavin
Comments (1)

Posted in: Food

Tagged as: beef, beets, Brochon, Cooking, Dessert, Gevrey-Chambertin, Old vine, Restaurant, Restaurant Review, Salad, Salmon, Sandwiches, Short rib, side dishes, vegetarian, Wine tasting descriptors

Ford’s Filling Station

May03

Restaurant: Ford’s Filling Station

Location: 9531 Culver Blvd, Culver City. 310-202-1470

Date: April 28, 2011

Cuisine: Gastropub

Rating: Always great for lunch.

ANY CHARACTER HERE

It was a gorgeous day (again) in LA, so I headed out to find another good lunch spot with outside dining. We ended up in Culver City with its rather large selection of good lunch spots and specifically at Ford’s Filling Station, which is run by Benjamin Ford, son of Han Solo. The place has been around awhile but before this he had another place in Beverly Hills which was very good — but I can’t remember the name.

Notice the “pig country” sign. They offer on the menu a 8 person minimum whole pig dinner with a whole roast pig!

Outside, there are two different patios. In general, Culver city has a lot of outside dining which is nice. For some mysterious reason LA restaurants often lack al fresco. This makes no sense given our weather.

The menu.

“Bacon wrapped dates, stuffed with cheese.” Um yum! I love this dish, and I’ve had it at many places (like recently at Upstairs 2). These were as good as any, showing off the sweet and salty.

“Shrimp Curry, jasmine rice, marash pepper and applewood smoked bacon.” Also a really great dish. Very similar to the one I had at Gladstones. The bacon made it even better.

Sliced serrano peppers in has you want to spice it up.

“Pulled Pork Panini, melted gouda and spicy pepper relish.” The beans were awesome too, with a nice smoky porcine flavor.

A close up of the sandwich itself. I had expected something like a North Carolina pulled pork sandwich. That’s kinda tangy. This was more the succulent roast pork with cheese. Yum.

The dessert menu.

“Ice Cream Cookie Sandwich, chocolate chip cookie and mint chocolate-chip ice cream.” The ice cream was great, very similar to the mint ice cream I had at Sweet Rose Creamery, tasting as it did of fresh mint leaves. The fudge was good too. The cookie needed more butter, it was a little dry. Not bad, and the overall dessert was still very good, but with a really awesome cookie, it could have been… really awesome.

Inside, the stripped down old-school culver city building provides a nice deconstructed interior. I’ve never been here at night but I bet it’s a good watering hole.

Another good Culver City place is Fraiche, here for review.

By: agavin
Comments (2)

Posted in: Food

Game of Thrones – Episode 3

May02

Title: Game of Thrones

Genre: Historical Fantasy

Watched: Episode 3 – May 1, 2011

Status: First Season now airing on HBO

Summary: Amazing!

ANY CHARACTER HERE

Episode 3 is titled “Lord Snow,” in reference to Jon Snow‘s nickname at the wall. This episode continues, and I think essentially wraps up, the trio of scene setting episodes. This world is so complex, with so many characters, it needed a three hour pilot. Still, it’s a damn enjoyable setup.

We do find ourselves with a different feel than last week’s “The Kingsroad.” This episode is brighter and faster, better I think, but also lacks any real momentous events or a dramatic conclusion. Episode 2 started off slower, but ended with a bang. Episode 3 just fundamentally introduces the Wall and King’s Landing. But both are fun. Varys and Littlefinger are a delight. There are a lot of very strong scenes in here, mostly in the area of character development and exposition. The scene where Robert, Barristan, and Jaime discuss their first kills is terrific. Others will and have quote it, but I will again. “They don’t tell you that they all shit themselves. They never put that part in the ballads.” Just awesome.

Tyrion and Arya continue to rock, Jon is building momentum. There’s good work with Arya and her sister, even better work with her and her father, and the fan fave delicious introduction of her “dancing instructor,” Syrio. No one who’s read the books doesn’t love Syrio and the waterdance. You can see subtle little nods to the characters, like Arya listing off those she hates, as this will flare into the flame that keeps her warm in the dark cold nights.

There are also curious absences. What happened to Ghost? (Jon Snow’s albino wolf) And Commander Mormont’s raven? And time pressure makes a few of the scenes feel very very fast indeed for those viewers who haven’t read the books (particularly the Dany scenes this time around). If any of readers are in this camp (not having read the books), please comment below and offer your opinions of the show, I’m really curious. I love it, but some of this is propped up by my encyclopedic knowledge of the characters and their relationships.

I do also have to say that I don’t love the weird mixed race look of the Dothraki. The Khal is fine, but I would have just cast the rest as Mongols and made them straight up raw and tough. The blood rider is so young he looks soft, and middle eastern to boot. Who’s with me in thinking that Endo from Lethal Weapon would have made the perfect blood rider? — 25 years ago.

King’s Landing (aka Malta) has a different sunnier feel than I imagined it in the books, but I kinda like it, down to the interesting little detail of the floors always being dirty. And in a number of scenes the CG view out the windows is gorgeous, high up on the towers with the whole city laid out beneath like in Napoli. I also liked Maester Aemon, but he needs those white “blind guy” eyes because that’s how I imagine him.

Exposition or no, I enjoyed every minute of this episode, and we’re poised for some serious stuff in the hours to come ahead. Next week, jousts and dwarves in a pickle.

My reviews of other episodes: [Episode 1, Episode 2, Episode 3, Episode 4].

Click here for some trailers for and about the series.

Or find out about my own fantasy novel, The Darkening Dream.

By: agavin
Comments (12)

Posted in: Television

Seconds at Sotto

May01

Restaurant: Sotto [1, 2, 3]

Location: 9575 W Pico Blvd, Los Angeles, CA 90035 310.277.0210

Date: April 26, 2011

Cuisine: Sicilian and Sardinian Italian

Rating: Bold flavors, off to a great start!

ANY CHARACTER HERE

We needed a restaurant to celebrate the end of passover that was very bready. Our first choice was Pizzeria Mozza, but even a week in advance they were booked until 10:30, so that was a no go. Instead we went back to Sotto which has a host of extremely robust homemade pastas and pizzas.

For my first review of Sotto, click here.

Sotto is up there on the new (and admirable) trend of having serious mixologists behind the bar. This is a vodka orange martini of some sort. There is more in there, but apparently it was very good.

And this was a vodka, lime, fresh mint, and some really interesting stuff I can’t remember. Again, it was supposedly really good.

The menu.

This unusual Italian white from my cellars was wonderfully flavorful. Almost bright yellow in the glass it had the kind of interesting floral taste that is completely absent from so many generic whites.

“Maharrones de pungiu (sugo semplice, fiore sardo).” A wonderful homemade take on a simple tomato and cheese pasta. The choice of fiore sardo (a Sardinian cheese) gave it a slightly different tang.

“Casarecce (braised lamb ragu, egg, pecorino).” This was one damn fine pasta. The pasta itself had exactly the right texture and firmness of good homemade egg pasta. The ragu was nicely flavorful and meaty. Yum! I love great ragu, and this was my favorite pasta of the night. Some other great takes on ragu can be found here at Drago or at Capo.

“Squid ink fusilli lunghi (pistachios, bottarga, mint).” These long firm ropes had a really interesting texture. There was no overt taste of squid, just a slight sweetness and a rich nutty quality to the pesto-like sauce. Tasty, but also fairly mild despite the “frightening” sounding ingredients.

“Toasted grain capunti (ragu bianco, black trumpets, rapini greens).” Another great pasta. The noodles themselves had an almost whole wheat quality to them, but they still had the nice al-denta pasta fresca thing going on which is a hallmark of all the Sotto pasta. The sauce was cheesy, earthy and delicious.

“Ciceri e tria (tagliatelle, chickpeas, baccalá).” The last of these ingredients is salt cod, and this is essentially a fish pasta. But without any fishiness. Instead it has a creamy salty taste, one of the better fish pastas I’ve had. The noodles were nice and firm, with a toothy feel and the little grissini added some nice texture contrast.

As we move up to the heartier pizzas, I pulled out this Amarone (from my cellars). “The 2000 Amarone has developed relatively quickly. The fruit remains fairly opulent, but suggestions of earthiness and worn-in leather suggest early signs of oxidation are creeping in. Ultimately the 2000 comes across a touch rustic and four-square. Anticipated maturity: 2010-2012.”

“Pizza Marherita (tomato, mozzerella, basil, EVOO).” Your basic Marherita, but well done. These pizzas have a VERY wood fired taste going on, much like those from Gjelina, they are a little over-fired to my taste. The dough is good, but they taste very strongly of the grill (char, smoky flavors). When I do them on the stones in my hot gas grill (see my Ultimate Pizza) they showcase the dough and toppings a bit more.

“Campagnola (sunchokes, fennel, mozzarella, marjoram, house-cured lardo).” A more mushroomy pizza. It was actually fairly mellow, possibly because we had them leave off the lard (which would have added a definite porky richness). Still it was very good.

“Guanciale (house-cured pork cheek, ricotta, scallions, fennel pollen).” This was my favorite pizza of the night. They have REALLy good ricotta here at Sotto, as good as I’ve had outside of Sicily (although certainly not close to that, which is incredible). The mellow softness of the cheese blended perfectly with the rich fattiness of the bacon. This also was not a hit you over the head pizza, but it was very good.

The dessert menu.

Classic Sicilian cannolis. Because of the quality of the ricotta, these were good, on par with the other high end cannolis in town (like from Drago). Still, not in the same league as those in Sicily, but they never are. A slice of candied orange shoved through them would have pushed it up a notch.

“Bittersweet chocolate crostata, hazelnuts, salted rosemary caramel.” This looked amazing, and the texture was fantastic and very chocolaty. There was a slightly odd flavor tone in here, which might have been the rosemary. I’m not sure it added, although certainly I enjoyed it.

“Sheep’s milk yougurt panacotta. Thyme, honey, almond amaretti.” This was a yummy! Like tangy yoghurt with all sorts of sweet goodies. I love amaretti too.

Overall there is a bit of split opinion among our party about Sotto. Some of us love it for exactly the same reason the other don’t. The flavors are bold, the preparations original, traditional (in their own way), and unabashedly not fully censored in an American way. The ingredients are great too. They could probably use to tame down the burn factor on the pizzas, but I love the rest of it, and the pastas are amazing. However, if you prefer the straight up and simpler tones of boxed pasta and sauces with only a single flavor note, look elsewhere.

For my first review of Sotto, click here.

Also, since this is a Sicilian/Sardinian place, I would like to issue my Cassata Challenge. Above is a photo of a Cassata di Siciliana that I took in Palermo. This is perhaps my all time favorite dessert and I have NEVER found anyone who makes it for real in America. Surprise me! Do it!

For my another of my reviews of Sotto, click here.

Or for a review of Drago, another Sicilian restaurant.