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ShouldaMarriedAStripper

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Posts posted by ShouldaMarriedAStripper

  1. My Ex had some stuff in the cupboard that she would only get when my mother took her to non-chain Asian markets (e.g. not 99 Ranch, H Mart etc.) A lot of those things I didn't even know the English name for, but were used when she made dishes my mother taught her. Not weird ass things you'd get from an herbalist or anything like that, just stuff/brands I don't think the big chains carry.

  2. 44 minutes ago, Gen. Applewhite said:

    Every time this question comes up I rep the sandwiches at Bay Cities Italian Deli in Santa Monica.

    Noooooooo, damn hipsters have ruined Bay Cities already. Oh well, since the cat's out of the bag on this thread, Pro tip: order online and pick up your sandwiches and you can avoid the long "take a number" wait. Just go to the far left instead of to the right, and there's a rack against the wall where the online orders are put when they're ready. Can still take a while these days, so order them 30 minutes before you think you'll arrive or you'll end up waiting around anyway. 

  3. 7 hours ago, Sam Lin said:

    Very location dependent. There are internet arguments over whether they're actually different/better in different locations, as they control supply chain and preparation very strictly, so product should be the same at any of their branches. As someone who eats it regularly in many countries, it's definitely location dependent. Good location on a good day, I'd put them up against any on earth.

    Sam

    Yeah but the thread is about Los Angeles food recommendations. I've been to both Arcadia locations numerous times, and tried the Century City one once, and have never had what you call a "good day" when compared to the xiaolongbao you can get in Asia (including the Din Tai Fung's I've been to in Taiwan and Hong Kong.)

    IMO, not worth the wait on an L.A. visit.

  4. 13 minutes ago, F250 said:

    For me the hardest part has been mastering the rice.

    Anyways, please share your recipes and techniques if you have any.

    Every Asian family I know (and since I'm Eurasian, that's a lot of families) just uses a rice cooker. Most of the modern ones have settings for all kinds of rice and even quinoa. Why try to reinvent the wheel?

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