Favorite Posts From November 15 – 21, 2010

Fish Los Angeles

Red Medicine is the long awaited Vietnamese restaurant from chef Jordan Kahn with modern preparations like fluke.

Follow these links to some of my favorite posts from L.A. food writers over the past week.

Caroline on Crack

On November 17, Caroline on Crack founder Caroline Pardilla shares 10 Things I Learned at the Absolut Sensory Experience, including the facts that “One nostril is usually more active than the other,” and “You’re always sensitive to bitterness because it’s protection against poisoning.”

Deep End Dining

On November 17, Deep End Dining founder Eddie Lin introduces The Chinese Turkey (No, Not Eddie Lin.) The Hop Woo Thanksgiving Feast. 7 Courses of Turkey. Hop Woo BBQ. LA Chinatown.. Lin shares plenty of turkey-related food porn, including this gem: Hop Woo’s Chinese BBQ Turkey is how turkey should have always been prepared: Brined for 4 hours in a fried salt, sugar and anise bath, parboiled in water, basted with red vinegar and honey, fan dried for several hours, and finally patiently roasted upside down so all of the juices stay where they belong, inside the turkey.”

e*starLA

On November 16, e*starLA founder Esther Tseng continues to pique my interest in The Tuscan Fried Chicken at Cube LA, writing, “This isn’t your usual, butter-filled entree but rather a zesty, juicy bird that packs a punch.” Tseng also taunts readers with tales of persimmon pudding.

Eater LA

On November 19, Eater LA editor Kat Odell shares the latest photos of the just completed Red Medicine, which is Set To Open After Thanksgiving.

Eating LA

On November 15, Eating LA founder Pat Saperstein shares her thoughts on Food + Lab, declaring it ”More of what Silver Lake wanted” and even busting out the word “bupkus.”

Foodie Fitness

It wasn’t in the past week, but it’s worth noting that Foodie Fitness and LA & OC Foodventures founder H.C. finally broke his seven-month flesh-free fast. He shared Lesson & Thoughts As I Gradually Re-embrace meat…. Here’s one thought: “I don’t need a dead animal on my plate to consider it a real meal.”

Gourmet Pigs

On November 19, Gourmet Pigs founder Fiona Chandra reports The Luggage Room Pizzeria Brings Much-Needed Good Pizza to Pasadena.

LA Times

On November 18, LA Times Deputy Food Editor Betty Hallock breaks one of the stories that Los Angeles food lovers have been waiting for, the location of Michael Voltaggio’s first restaurant. Ink. It’s set to open on Melrose early next year.

LA Weekly

On November 18, Squid Ink contributor Caroline on Crack reports on The Raymond’s 1886: Now Open in Pasadena. Of course it wouldn’t be a cocktail party unless Aidan Demarest got up on the bar.

On November 17, LA Weekly restaurant critic Jonathan Gold responds to the Donut Man’s request to find the best cassoulet in the city in a post titled, Ask Mr. Gold: Ou Est Le Cassoulet A L.A.?

Mattatouille

On November 15, Matthew “Mattatouille” Kang shared his thoughts on our meal at Una Pizza Napoletana – San Francisco, CA. He concludes: “I would love to have a pizza like this in L.A. I would be more than willing to pay $20 for each pie. Because greatness is always worth it.”

Midtown Lunch

On November 18, Midtown Lunch founder Zach Brooks reports that Crunchy Sea Brings $1 Fish Tacos to Koreatown Car Wash. I’ve driven by and wondered, but Brooks dove right into the sudsy taco-filled sea.

Street Gourmet LA

It wasn’t this week, but Street Gourmet LA founder Bill Esparza’s epic post is still well worth including. On November 8, he shared The Ultimate Guide to the Best Fish Tacos in Ensenada: Baja California Dreamin’ About Tacos de Pescado Estilo Baja. This is a post that took him three cameras and even more years to compile.

Table Conversation

On November 16, Table Conversation founder Barbara Hansen encourages visitors to Read About Thai Pies in Saveur. In the November issue of Saveur, she writes in-depth about Thai Pie in Saveur, but she provides a sneak peak on her website.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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