24/7 Comfort Food

This was one of those late nights, with class ending at 9 pm on Mondays. Since half of LA closes on Mondays and half closes at 10 pm, 24/7 places like BCD Tofu House are lifesavers.
Although they have many branches, the Wilshire one is the most popular and I can only assume that there's a reason for it.

This late at night there's usually a short wait for a table - about 10 minutes. As with most Korean places, they bring out small plates of banchan. Kimchi, bean sprouts, and fish cakes are common fares, but BCS gets extra points for their fried corvina - whole small fish for each patron.In addition to soon tofu they also serve kalbi, bulgogi, bibimbap, all of which you can get as a combo with a smaller portion of soon tofu. I got the beef soon tofu- mild, of course, since I can't eat spicy.
Not really comparable to Beverly tofu, for one. The one here is rather ... bland, in comparison. They also give less tofu and meat, and of lower quality. But it's not bad. It's still comforting and filling. At 10 o'clock at night, it's very satisfying. I used to love BCD but not that I've gotten spoiled by Beverly it's harder to come back here unless the other one is already closed.

The kalbi is tender and flavorful.
The meat is sometimes a bit fatty, but overall a tasty dish.

Another thing that BCD Tofu gains extra points at is this: Their rice is served in a stone pot, and then they scoop out the slightly burnt rice from the edges and serve it with water.
This make a nice, soothing rice 'soup' that is just soo right after all that spiciness from the soon tofu.
BCD Tofu House will always remain on my radar, since it's really quite often I find myself looking for food late at night! 24-hour places hold a very special place in my heart :)

BCD Tofu House
3575 Wilshire Boulevard
Los Angeles, CA 90010
(213) 382-6677

www.bcdtofu.com

WineMaking 102: The Press!

If you had tried making your own wine up to 101, then you should have a bucket of fermenting grape+grape juice. The juice is what you want, and you want lots of it without the solid stuff - grape skin, seed, etc. So, you press. You should press when the sugar level of your fermenting grape juice has gone down to basically zero.

The basic concept that wine presses operate under is the same as it was more than 1000 years ago. This one is an old and simple wine press, consisting of a cylinder to contain your grapes and a ratchet.
The liquid will escape through the gaps on the cyliner and down the spout.

So first you dump everything, juice, skin, and all, into the cylinder.
At this point you will capture all the liquids into buckets and pour them into gallon glass bottles to further ferment it for a few months before you bottle them.

Now that you have all the grape skin, seeds, etc, which still contains tons of delicious future-wine grape juices, you need to press the liquid out of them. We stack blocks of wood on top of the grapes - because of this the press will not work as well if you have too little stuff to work with.
The blocks need to reach high enough for the ratchet to press down on.
Swing the ratchet until it clicks and basically you do this back and forth until it clicks for many many times. Until you get all the grape juice out.

Again, you store your fermenting grape juice in big glass bottles. It is important to fill them up as much as you can. You will cover them, usually with plastic, to keep them airtight. If they're not full they will have too much air for the fermentation to work properly - and also may induce bacterial growth (= vinegar!).

So now that we were done with that part, on to the Feast! Our lunch: fried soft shell crab :D

In for a Well-Crafted Meal, but Could be Better

I've been to, and liked, Craft in Dallas so I was pretty happy when Craft opened up in LA. I've actually gone there when they first opened but never took photos, so when we went there again it's my chance to blog!

We knew what we liked so we didn't get the tasting menu. Our meal started with a slightly spicy tartar amuse bouche.



I tried out their seared foie gras with mango and grapes.
The foie itself could be better, but I did like how the tartness of the mango cuts the fattiness of the foie.

We also got the quail with blueberries, which I had in Dallas and really liked.
I must say the one I had in Dallas was better, and I think it was due to the bird itself. These are a little on the small side (considering it's $16) and not as gamey and flavorful. I still like the preparation with the blueberries, and I enjoyed it quite a bit, but having had a better version of it I was a bit disappointed.

For our main dish we got the Braised Beef short ribs with Root Vegetables
The short rib was tender and flavorful. I've had better short rib but this one is not bad at all. It's a nice, hearty 'comfort' dish.

And of course side dishes are important when you're ordering a la carte at Craft. Side portions are generous and they have a nice selection.
In case you haven't noticed yet, I love sweet corn.
The corn was sweet with a nice texture. They were also not too oily.

The other side dish we got was sweet potato, my companion's favorite.
Pretty good and creamy. I'm not a huge sweet potato fan, so I can't say much, but I still enjoyed it.

Now, the thing that really made an impression on me at Craft Dallas was their gelato sampler! The one here is more expensive! 3 gelato/sorbet sampler for $10 or 6 for $20! In Dallas we got 6 just for $12 *grumble* Granted the scoops are pretty big, but still ..
But we got the 6 anyway, which included chocolate, strawberry, concord grape, honey yogurt, and ... basil.
The basil was one of my favorite! Unique, but very refreshing and delicious. Honey yogurt is another highlight.

Instead of petit fours, we were served coffee cake and torrones, both delicious. I usually do not like torrone because they stick to my teeth but I enjoyed these ones.

Overall I enjoyed my experiences at Craft LA and I'll come back again - but I know it could better. Because Craft Dallas is, and cheaper too.


Craft Los Angeles
10100 Constellation Boulevard
Los Angeles, CA 90067
(310) 279-4180