Disneyland LA Restaurant Help

Re:Disneyland LA Restaurant Help (pnwchef)

Thu, 05 Apr 2012 09:47:30 GMT

A year later, same group at Disneyland California 2012. We met Marlene (Mar52) and her Texan side kick Sharon for a Mrs Knott's Fried Chicken Dinner. The Fried chicken was crispy and juicy, good mashed potatoes and gravy, corn, Warm biscuits and jelly, salad, rhubarb and a piece of Boysenberry pie, thats my kind of meal. It was great meeting Marlene and Sharon, we had a nice visit and it was nice to finally meet in person. Mar, thanks for driving through the Traffic, happy you got there in one piece....Bill

Re:Disneyland LA Restaurant Help (mar52)

Sat, 16 Apr 2011 22:24:05 GMT

I'm a wuss. I take more than an hour for mine. On again off again on again off again and I'm talking about my roux pot on the heat.

Re:Disneyland LA Restaurant Help (EdSails)

Sat, 16 Apr 2011 20:17:20 GMT

Yes, she has more patience than I have..........hard to kill an hour just for a roux!

Re:Disneyland LA Restaurant Help (pnwchef)

Sat, 16 Apr 2011 17:24:34 GMT

Ed, Looks like we are going to have to have a Gumbo throwdown and see what Mar's pinch is all about..............

Re:Disneyland LA Restaurant Help (EdSails)

Sat, 16 Apr 2011 14:48:50 GMT

I will have to sample your gumbo some time!

Re:Disneyland LA Restaurant Help (mar52)

Sat, 16 Apr 2011 13:44:28 GMT

It did, indeed.

Re:Disneyland LA Restaurant Help (Michael Hoffman)

Sat, 16 Apr 2011 13:34:07 GMT

Ah, OK. I thought it had something to do with Louisiana.

Re:Disneyland LA Restaurant Help (mar52)

Sat, 16 Apr 2011 13:31:20 GMT

Michael Hoffman: Mar, didn't I read/hear/see somewhere that you won some gumbo making contests in Louisiana? Or am I off in another dream world again?

Two gumbo cook-offs with my pinch of sugar. Not a tomato in sight.

Louisiana chefs judged the cook-off, but they took place in the other L.A.... Los Angeles.

The prize was a trip for 2 to New Orleans, each time. I love that place so I had to win.

PS... Keep dreaming.

Re:Disneyland LA Restaurant Help (Michael Hoffman)

Sat, 16 Apr 2011 13:05:55 GMT

PNWCHEF

I think Mar graduated from the Michael Hoffman Culinary School in New Haven Ct, they didn't make Gumbo with tomatoes either........I know they used Mushrooms in all the dishes..........

Where I come from in Connecticut the closest thing you can find to gumbo is goombah. Or maybe the soup at Gag's Pepper Pot on Dixwell Avenue.

Re:Disneyland LA Restaurant Help (Michael Hoffman)

Sat, 16 Apr 2011 13:01:48 GMT

Mar, didn't I read/hear/see somewhere that you won some gumbo making contests in Louisiana? Or am I off in another dream world again?

Re:Disneyland LA Restaurant Help (pnwchef)

Sat, 16 Apr 2011 12:59:39 GMT

I think Mar graduated from the Michael Hoffman Culinary School in New Haven Ct, they didn't make Gumbo with tomatoes either........I know they used Mushrooms in all the dishes..........

Re:Disneyland LA Restaurant Help (mar52)

Sat, 16 Apr 2011 12:57:22 GMT

Oh, I know about the inclusion of tomatoes. I just don't like them.

Chefs from Louisiana and the other 49 states would probably gasp when then saw me add a small pinch of sugar to mine.

Gumbo is one of those things where you use up what you have and add what you want to make it better.

My roux is the color of Hershey's chocolate syrup but always lightens up when I add the vegetables.

Oh, I also add a paper towel, but remove it as quick as I put it in.

Re:Disneyland LA Restaurant Help (MiamiDon)

Sat, 16 Apr 2011 12:41:09 GMT

Ed's right, a lot of gumbos have tomatoes in them.

Re:Disneyland LA Restaurant Help (EdSails)

Sat, 16 Apr 2011 12:30:04 GMT

Marlene,
I took a look in what has long been the definitive book on the subject, Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook, by Howard Mitcham, published in 1978 (and my copy has the stains to prove I've used it many a time). I would say three-quarters of the recipes have tomato, some specifying creole tomatoes and some canned.

Re:Disneyland LA Restaurant Help (pnwchef)

Sat, 16 Apr 2011 07:33:16 GMT

Mar, you betcha sweet gumbo, by Golly. I make a two Beer Dark Roux "When I'm done with two beers, the Roux is done" Tomatoes, Chicken stock, Green onions, Garlic, salt, pepper, Tony's C, red pepper flakes, Crawdad tails. What I do is take the flavors my wife likes and work around those. I make things the way I think they should taste, there is no reason for me to add things people don't like. I'm not saying it's authentic, I'm just saying it's good. I don't follow recipes, I just start with caring and finish the same way...........pnwc

Re:Disneyland LA Restaurant Help (mar52)

Fri, 15 Apr 2011 12:40:02 GMT

Tomatoes in gumbo?

Re:Disneyland LA Restaurant Help (pnwchef)

Fri, 15 Apr 2011 09:12:16 GMT

Ed, I have made this from ruby red, out of the garden, peak of the season tomatoes . I also made some real good Gumbo from the tomatoes. If your using canned tomatoes the process is mostly reducing the liquid and getting the Diced tomatoes tender. In most cases I find the Restaurant Cioppino sauce to have to many chunks of tomato with no flavor. I would rather have a more seafood base smooth tomato infused flavor. I would just make sure to start out with a quality canned tomato, it could be whole or diced tomatoes..................I have never had a Cioppino I didn't like, but I have had some that were better than others..................pnwc

Re:Disneyland LA Restaurant Help (EdSails)

Thu, 14 Apr 2011 22:51:42 GMT

Years ago, I used to make my own sauce.....hard work but it was really good. Then Trader Joe's came out with a cioppino simmer sauce and it made a good cioppiino really easy. A few years after that-----they discontinued the sauce. I made cioppino occasionally after that, but it's a heckofa lot more work now!

Re:Disneyland LA Restaurant Help (pnwchef)

Thu, 14 Apr 2011 21:29:11 GMT

EdSails

Well, thank you, PNWC.
Think it's time for cioppino again!

Ed, that would be one dish you would do well, and love doing it...............

Re:Disneyland LA Restaurant Help (EdSails)

Thu, 14 Apr 2011 21:15:02 GMT

Well, thank you, PNWC.
Think it's time for cioppino again!

Re:Disneyland LA Restaurant Help (chefbuba)

Thu, 14 Apr 2011 21:12:03 GMT

Amen!... I have not been in years... I was just looking at the sand dabs on the menu...one of my favorite fish.
I need to make a trip over to Pikes and hunt some down.

Re:Disneyland LA Restaurant Help (pnwchef)

Thu, 14 Apr 2011 21:07:15 GMT

chefbuba

annpeeples

Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!!

Nithing like a good cioppino....dig in, get messy and have plenty of garlic bread to mop it up with.
Or go with the ... (scroll down to house favorites) everything out of the shell.

Scoma's, One of my favorite Restaurants in San Francisco.............

Re:Disneyland LA Restaurant Help (chefbuba)

Thu, 14 Apr 2011 20:58:52 GMT

annpeeples

Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!!

Nithing like a good cioppino....dig in, get messy and have plenty of garlic bread to mop it up with.
Or go with the lazy man's cioppno... (scroll down to house favorites) everything out of the shell.

Re:Disneyland LA Restaurant Help (Michael Hoffman)

Thu, 14 Apr 2011 18:59:40 GMT

mar52

Michael Hoffman

mar52

I'll have my onions in the eggs with the potatoes on the side... please.

What do you know?

I'm an expert at eating.

If that were true then you'd know that you have lox with your eggs and onions, and more onions with the potatoes.

Re:Disneyland LA Restaurant Help (Greymo)

Thu, 14 Apr 2011 18:55:46 GMT

Those look just like my potatoes except I have bacon and onions with mine. I think you should bake your sauerkraut.....................it really is wonderful that way.

Re:Disneyland LA Restaurant Help (mar52)

Thu, 14 Apr 2011 18:38:08 GMT

Michael Hoffman

mar52

I'll have my onions in the eggs with the potatoes on the side... please.

What do you know?

I'm an expert at eating.

Re:Disneyland LA Restaurant Help (Michael Hoffman)

Thu, 14 Apr 2011 18:21:01 GMT

mar52

I'll have my onions in the eggs with the potatoes on the side... please.

What do you know?

Re:Disneyland LA Restaurant Help (Michael Hoffman)

Thu, 14 Apr 2011 18:20:07 GMT

PNWCHEF

Michael Hoffman

What, no onions?

Cooked in olive oil, Chef Hoffman, seasoned with granulated garlic, season salt and pepper, paprika.

Ah, I'm not a chef. I'm just a brilliant, talented cook. Oh, and I approve of the granulated garlic, the pepper and the paprika. I don't care for seasoned salt, preferring just kosher salt, thank you.

Re:Disneyland LA Restaurant Help (mar52)

Thu, 14 Apr 2011 17:58:46 GMT

Yummmm, Looks good.

Re:Disneyland LA Restaurant Help (pnwchef)

Thu, 14 Apr 2011 17:26:37 GMT

Fried potatoes, Nathans hot dogs and Kraut.....