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Archive for May, 2007

Now I know that I have already posted about this site but I think its worth another look at. Now I first glance I only saw the TV links but then I surfed around and found they and Movie links as well. Once again this site is not to be missed.

http://tv-links.co.uk/

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Places to eat Breakfast in Los Angeles

Rae’s Restaurant

Address:

2901 Pico Blvd
Santa Monica, CA
90405-2001

Phone: (310) 828-7937

Hours:

  • Daily 5:30am-10:30pm

This is a great place to get away from all the Glits and Glamor of the Hollywood lifestyle. This to me is one of the best 50’s style diners in Southern Ca.  Rea’s is known for it’s burgers and most of all their Breakfast. Just to give you an idea of the place  I will give you the inside of what I order.  2 hot cakes a side of sausage (4 come in the side order) and a side order of breakfast potatos total price 4.25. somedays I will order the french toast but really no price change. The place is really  not much to look at, but the breakfast is worth driving across town for.  On the weekends there will be a wait and don’t forget to bring cash!!!!!!!!!!!   they do not take any plastic.

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noodle planet

Places to eat in Los Angeles

Noodle Planet

1118 Westwood Blvd
Los Angeles, CA
90024-3412

Phone: (310) 208-0777

 

 

Hours:

  • Sun-Thu 11:30am-10:30pm Fri-Sat 11:30am-1am

Let me see where to start with this little LA gem. I guess I could say if you are looking for any kind of noodle then this is your stop. At fist glance its not much to look at in a way you feel like you are eating in a high school gym. But don’ t that fool you the food at this place is off the charts. Surving dishes from Pad Thai (Pictured)
rice stick noodles stir-fried with chicken, shrimp, eggs, beansprouts, tofu, and crushed peanuts.

Teo Chew Noodles (Pictured)
shrimp, chicken, ground pork, fish balls, and fish cakes with a choice of rice noodles or egg noodles.

Now a must have when you drop into this hot spot is their smoothies not as good a jamba juice but it’s worth it. For a little more you can add boba. Now if you have never had boba I saw give it a try I personaly am not a fan but thats not to say you wont be. http://www.boba.com/
You can drop in to Noodle Planet any time and be seated in no time. But the one thing to remember that Noodle Planet is in the heart of the Westwood Village so parking is a huge problem. Other then that Noodle Planet is a must stop in Los Angeles.

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After I posted the “how to for flour” I got a few e-mails about corn tortillas. Now I have never made corn before. So thought I would give it a try and this is the recipe that I am going to use Corn Tortillas And then I will let you know how it turns out. Please post your feed back on how yours turn out. Or feel free to post your own Corn tortilla recipes.

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Flour Tortilla Recipe

Before we get into this I wanted to let you know that I have been making my own flour torillas for about 2 years and I would about 50% come out right. So if you don’t get it the first time please keep trying.  Ok now that I have said that lets get into it.

this is the basic

Ingredients:

3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.


Now you will pull off pieces of dough to form 12 small balls
Let them
rest for at least 10 minutes, longer if you like.

now you can heat up your pan

You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your rolling pin. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the rolling pin
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Roll them out fairly thin.

Once rolled out lay them on  your pan but remember not for to long. Here is a little tip – heat one side for about 3 seconds and then flip now you can start the normal cooking of the tortilla. You know that you have made a good tortilla when you start to see air bubbles rise from the tortilla. When your done toss them between 2 towels to keep warm and soft. Now you can serve. Good luck and have a ton of fun with it.

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the counter

the counter santa monica

Places to eat in Los Angeles

The Counter

2901 Ocean Park Blvd.
Santa Monica 90405
310 399 8383
310 399 8311 FAX

OPEN DAILY  
Monday-Thursday
Friday-Saturday
Sunday
11am-10pm
11am-11pm
Noon-9pm

Now if you are a Burger eater then this is the place for you. It’s not like your normal burger joint where you just choose a ready made burger from the menu. At the Counter you can really have it your way. Check out the menu and you will understand. If you are an indecisive person then this is not the place for you. I would have to say these are the second best burgers in LA of course the the number one is In and Out But you already knew that. The counter has a great set up with all the walled windows that open up to give you the feeling that you are sitting on a patio. One thing that I do have to toss in here is MAKE SURE YOU ORDER THE FIFTY 50 THIS IS THE HALF FRIES AND HALF ONION STRINGS. I put that in caps because it’s a must have. There is no good time to hit the Counter to beat the rush, no matter when you go be ready for a wait. But the Counter is a must stop in Los Angeles.

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Summer cooking

Summer is a great time to cook for the kids. Even though I don’t have any kids I still like to eat kids foods. And Corn Dogs are still high on my list. No nothing beats corn dogs at the state fair but we can sure try. At first i tried to make up my own recipe and failed to no end. Then I came across this recipe on www.hillbillyhousewife.com and it finally worked for me. This is a fun thing to make with your kids this summer. Be prepared it makes a huge mess. Let me know how they turn out.

  • 1 cup milk

  • 2 medium eggs
  • 1/4 cup oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/3 cups corn meal
  • 2/3 cup flour
  • 1 to 1-1/2 pounds hot dogs
  • flour for dusting (about 1/2 cup)
  • Hot Fat for Deep Frying
  • Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.

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