The Foodie Traveler: Pithy Comments from a Cynical but Passionate Foodie and Wine Lover: Recent Comments

Comment on Tomatillo Experiments - Really Great Easy, Tasty, Healthy Sauce Recipe

Foodie Traveler — Mon, 15 Feb 2010 20:52:12 GMT

Thanks for the feedback

Comment on Tomatillo Experiments - Really Great Easy, Tasty, Healthy Sauce Recipe

Simply Life — Mon, 15 Feb 2010 11:58:05 GMT

Oh I've never seen a recipe for this- looks great!

Comment on Osteria Mozza...Worth The Hype?

Foodie Traveler — Sun, 14 Feb 2010 21:10:12 GMT

Thanks Caroline. BTW, I just went to A16, a comparable restaurant in hype to Pizzeria Mozza but located in San Francisco. I think Mozza is WAY better.

Comment on Osteria Mozza...Worth The Hype?

Caroline Jacobs — Fri, 22 Jan 2010 09:30:16 GMT

I enjoy your posts. Too bad about Mozzi. I'm interested in it because the pizza is supposed to be so good. I would kill for the recipe for her pizza dough. Ms Silverton goes to the greatest of lengths to make breads.

Comment on Amazing Peruvian Food in an Unexpected Location - MoChica

Gabe — Sat, 28 Nov 2009 05:51:40 GMT

I'm glad you and Scot finally got to try this place. I've been wanting to go back soon ever since we went last.

Comment on First Peak: New England Style Seafood Shack Finally Available in LA: BP Oysterette in Santa Monica

Foodie Traveler — Mon, 05 Oct 2009 21:30:15 GMT

I know, it is pricey. Lots of people said the same thing (see this post on chow). In response, I actually researched the going price in Cape Cod for lobster rolls, and it is about $16-$18, some more. And lobster is WAY cheaper there. I have made these myself at home, and they are quite labor intensive to make, so I don't begrudge them for charging for the labor any more than I do when a pay them (or any oyster bar) $2.25 for an oyster that costs $1.25 unshucked at the market. Shucking oysters is another thing I hate doing at home. Also, from purely a cost standpoint, I think this is a much better deal than the $10+ premium sushi bars charge for lobster or (real) crab rolls. That said, I literally had this same argument with one of my employees who went there this past weekend, and he had the same complaint. I said it is the same $20 you would have paid for a whole 1 lb lobster, but they did all the work. He said that while he would have no problem paying this for the whole lobster, he just doesn't feel right paying this much when he could have had a very similar taste experience preparing crab or shrimp the same way for far less money; he thinks the mayo butter sauce cheapens the lobster.

Comment on First Peak: New England Style Seafood Shack Finally Available in LA: BP Oysterette in Santa Monica

SinoSoul — Mon, 05 Oct 2009 18:15:34 GMT

really want a great NE lobster roll but DANG. $22... when lobster prices have fallen so drastically?

Comment on My First Gordon Ramsey Kitchen Nightmares Experience: Lido - Before and After

Foodie Traveler — Tue, 29 Sep 2009 04:16:19 GMT

Chris, thanks for writing. Being that they have been in business for many years, I assume they have a loyal following. I can only tell you what I and all my friends experienced. The Osso Bucco was of course originally prepared in an oven, there is no other way to make it. However, I imagine it was left out on the counter too long due to service or ticket coordination issues which is why it was quite cold by the time it got to us. We sent it back and it came back in less than 5 minutes. It would take much longer to reheat it in an oven. Also, we knew the Osso Bucco was microwaved because it had both very hot spots and unheated spots consistent with using a microwave to reheat it. However, even if you chalk up the osso bucco and pasta and flatbread all due to inconsistent service or sporadic technical incompetence in the kitchen, I just don't see how the restaurant can defend the processed chicken parm. At a restaurant of this caliber, they should have used an actual chicken breast.

Comment on My First Gordon Ramsey Kitchen Nightmares Experience: Lido - Before and After

Chris — Tue, 29 Sep 2009 03:56:10 GMT

I whole heartedly disagree with your entire write-up. Lido has been one of my favorite restraunts for years. Every visit I find more and more things to love about this place. I know for a fact that the chef goes out every morning and gets fresh ingredients and that everything is made fresh daily down to the pasta. I assure you they didn't microwave the osso buco. I'm sorry to be so defensive, but I love that place.

Comment on First Peak: New England Style Seafood Shack Finally Available in LA: BP Oysterette in Santa Monica

Foodie Traveler — Mon, 07 Sep 2009 22:22:15 GMT

Oops, you are correct. For some reason I always think the road that runs next to the ocean in SM is PCH. I will make the correction. thanks