COLESLAW

Alton Brown has this complicated recipe, but my cousin gave me a simple one:

Coleslaw Recipe courtesy Alton Brown
Show: Good Eats
Episode: Salad Daze II: The Long Arm of the Slaw


1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper

But this is a simpler way to do it.

My cousin's simple recipe
Thin slice some green cabbage
Put into the bowl
Sprinkle white wine vinegar on it
Add a little mayonaise.
Salt and pepper if you want
Stir with fork

Voila'

I guess you can add shredded carrots or red cabbage, but I like it plain.

Cooper's Old Time Pit Bar-B-Que ~ LLano, Tx

Trip To Fredericksburg
Originally uploaded by mlsnp.

to do list: Skip the pork, go to Jeff's Sausages and Kosher Club (20lb briskets)

It's BBQ season. Time to head out to Jeff's Gourmet Glatt Kosher Sausage Factory & Deli Meats, Los Angeles, California8930 W. Pico Blvd.
Los Angeles, CA 90035
310-858-8590

Relish the joy of finely cured and cooked meats, and the thrill of creative salads and slaws. At Jeff's Gourmet we make everything from scratch, using the finest meats, fresh herbs, stocks and California wines.

14# Brisket Texas Style!

14# Brisket Texas Style!
Originally uploaded by tgrier.

I am putting this brisket on the smoker at midnight for a nice 12-14 hour smoke.

Uploaded by tgrier on 17 May 08, 10.34PM PDT

BBQ Texas Brisket part four - Aha!

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Other Recipes from this Episode
Hot Slaw
Slow Cooker Pinto Beans
Strawberry and Cream Pie

More Recipes Like This

* Barbecued Texas Beef Brisket
* Wood Chick's BBQ Smoked Beef Brisket
* Barbecued Texas-Style Beef Brisket
* Texas Oven-Roasted Beef Brisket
* Emeril's Texas-Style SmokeRecipes : Texas Brisket : Food Network

BBQ Texas Brisket part three Bobbie Flay

Recipes : Smoked BBQ Brisket : Food Network: "Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Boy Meets Texas Girl"

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BBQ Texas Brisket part two =- overn method?

Barbecued Texas Beef Brisket
Recipe courtesy Gourmet magazine
Show: Cooking Live
Episode: Food Styling
Dry Rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Dry Rub: Mix first 5 ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Mop: Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375 degrees. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350 degree oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
Recipes : Barbecued Texas Beef Brisket : Food Network

BBQ Texas Brisket part one

Texas Brisket
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Tug Boat Catering - Michael's Smokehouse
1 (5 to 6-pound) brisket, trimmed but left with a layer of fat about 1/4- inch thick
6 tablespoons House Seasoning, recipe follows
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
6 cups hickory wood chips, soaked in water for 30 minutes

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Follow directions on your grill/smoker for indirect grilling. Place the soaked chips into the chip box, or make a pouch with tin foil for the chips, then place pouch directly on the coals. Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and cover the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees F, about 6 hours. Add coals and wood chips as necessary to maintain a constant temperature. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups
Recipes : Texas Brisket : Food Network

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All rights reserved

The Kosher Blog

The Kosher Blog

Bagel Lox Cream Cheese

Yummy Lox Bagel
Originally uploaded by WigglyMan.

Lirac

This wine goes well with just about anything: Lirac Las Genestiere 2004

Familial vineyard established in a 17 century chateau. Production of Tavel, Lirac, Côtes du rhône and Vin de Pays d''Oc. Hand picked above 70 hectares.

Southern Rhône Rosés:

"Domaine La Genestière, established in 1930, one of the oldtimers in Tavel, was acquired in 1994 by Jean-Claude and Raphael Garcin. They also own the Saint-Anthelme, Les Ramières and Longval estates producing Tavel, Lirac, Côtes du Rhône and Pays du Gard wines. They produce three rosés here: The 2004 Domaine La Genestière Cuvée Tradition Tavel, light salmon colour, nose of strawberries and rose petals, mouth evolves gradually from red berries with a slight touch of white pepper to a dry pleasant acidity. The 2004 Domaine La Genestière Cuvée Raphael Tavel, intense salmon colour, aroma of strawberries and raspberries, mouth of strawberry jam with a warm, slightly tannic and peppery final note. And finally one of those rare Lirac rosés, the 2004 Domaine La Genestière Cuvée Lirac Rosé, light purple color, rich bouquet of fruits and a slowly developing strawberry flavour. Unlike the Tavels the Lirac rosé is produced using the saignée method; it is less complex than the Tavels, rather crisp and fresh; a delightful summer wine for a light meal, like a Pizza Provençale. Retail prices at the cave are around Euro 8. Directions: In the village turn left after the Auberge de Tavel and follow the signs. Domaine La Genestière, Chemin de Cravailleux, 30126 Tavel, Tel: 04 66 50 07 03."

Jamie Oliver - Recipes

Jamie Oliver - Recipes: "Tomato and basil
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty."

ingredients
• 2 handfuls of nice mixed ripe tomatoes
• a small bunch of fresh basil, leaves picked
• sea salt and freshly ground black pepper
• olive oil
• good-quality white wine or herb vinegar

June 1st Kugl Contest at Yiddhs Kayt LA

On Sunday, June 1, 2008...
YOU DON'T KNOW KUGL

Put your kugl to the test at Yiddishkayt LA's 2nd Ever Non-Annual KUGL KUKH-OFF.

Bring your favorite kugl, or bring your tasting fork, and prepare for a day that will make you question everything you thought you knew about kugl.

Join Pulitzer Prize winner Jonathan Gold and a panel of celebrity judges for kugl, live entertainment, oral history stations, and a family workshop.

more information at YiddishKaytLA.Org

Sunday, June 1, 2008
1:00 to 4:00 pm
Valley Cities Jewish Community Center
Sherman Oaks, CA

PJTC Israel Committee presents Seth Brysk Tuesday March 25th

More...: "Seth Brysk will speak about Israel on Tuesday, March 25, 2008 at 7:30 p.m. at the Pasadena Jewish Temple. This free program is open to all. Pasadena Jewish Temple is located at 1434 North Altadena Drive, Pasadena. For more information call (626) 798-1161.More from La Cañada Valley Sun: La Cañada Flintridge, California

chillies and stuff too

chillies and stuff too
Originally uploaded by KarenSaraGaches.

botanitas

botanitas
Originally uploaded by KarenSaraGaches.

The original post (click on photo) has recipes and notes.

Israeli Salad - from Chabad

Israeli Salad - Russian Menu

2 large tomatoes
2 cucumbers
1 red or green pepper
1 scallion
2 cloves garlic, minced
1 Tbsp. minced fresh parsley
½ tsp salt
Pepper to taste
1 tsp minced fresh mint (optional)
¼ cup oil
2 to 3 Tbsps. Lemon juice

Challah! Pasadena!

Tonight there were a lot of Pasadenoids at Chabad to learn how to makeChallah, a dip and a couple of incredible parve salads. We learned the recipe, how to 3- and 6-braid the challah,
and IT WAS SO MUCH FUN!

Here's some recipes:

5 pounds sifted all-purpose flour
2 ounces fresh yeast
2 tablespoons coarse salt
4 1/4 cups warm water (add an additional 1/4 cup for softer dough)
3/4 cup oil
1 1/3 cups sugar
5 egg yolks

Dissolve the yeast in 1 cup of warm water and add 1 tablespoon of sugar. Allow to activate, which means until you see bubbles rise. In your mixer combine the salt, 2/3 of the flour, oil, sugar, yolks, water and the activated yeast last. Set the machine on medium for 12 minutes. When you see the dough begin to form, add the remaining flour into the mixer and continue mixing.

Transfer the dough to a very large well-greased bowl, cover with plastic and allow to rise in a warm spot for 2 to 3 hours or until double in bulk. (Optional: punch dough down after 1 hour and let rise again)

Separate the challah and make a blessing.

More at the Chabad Website, and see the video HERE or below.

From the Exile

PJTC Israel Committee Presents
SETH BRYSK
EXECUTIVE DIRECTOR OF THE AMERICAN JEWISH COMMITTEE,
LOS ANGELES CHAPTER
Tuesday, March 25, 2008 at 7:30 PM
ISRAEL @60: WHO KNEW?



Introduction by Dr. Peter Brier, co-chair PJTC Israel Progams

Seth Brysk became Executive Director of the American Jewish Committee in Los Angeles in 2007. Before arriving in Los Angeles, Brysk served as Director of the Israel Action Center for the Jewish Community Relations Council of Greater Boston. From 1999-2005, he was Executive Director of San Francisco Hillel. Raised in Southern California, he fulfilled compulsory military service in the Israel Defense Forces. He has earned degrees from the University of California, Berkeley in Political Science and Tel Aviv University in International Relations with a concentration in Conflict Resolution.

The American Jewish Committee (AJC), established in 1906 by a small group of American Jews deeply concerned about pogroms aimed at Russian Jews, determined that the best way to protect Jewish populations in danger would be to work towards a world in which all peoples were accorded respect and dignity. AJC's Los Angeles Chapter (AJC/LA) was chartered in 1945 by a "who's who" of prominent individuals from the local Jewish community who saw a need to strengthen inter-ethnic, international and inter-religious relations between Jews and diverse communities. Since its founding, the AJC/LA has become the preeminent voice of the Jewish community by building bridges through inter-group relations and discussing the issues that affect the future of Los Angeles and the region. AJC/LA works to achieve a dynamic balance between public advocacy and private diplomacy through effective media campaigns and education focused on areas of national and international concern.

Peter Brier, PhD. is an Emeritus Professor of English at California State University of Los Angeles. He is a graduate of Yale College and received his PhD from Occidental College/Claremont Graduate School. Dr. Brier's areas of specialization include British Romantic literature, literary criticism and American and Anglo-Jewish writers of the 19th and 20th centuries. He has published a book on American literary criticism, essays on English Romantic writers and, most recently, a work of cultural criticism: Howard Mumford Jones and the Dynamics of Liberal Humanism. His expertise extends to issues affecting higher education in the U.S. and Europe. Dr. Brier was selected as Cal State L.A.'s Outstanding Professor in 1992-93.

Refreshments to follow

Pasadena Jewish Temple & Center
1434 North Altadena Drive, Pasadena, California 91107-1433
Tel: (626) 798?1161 Fax: (626) 798?8410From the Exile

Campaign for Real Gravy

Real Gravy from the Fenwick Arms

TURKEY GRAVY

Ingredients
turkey giblets
1 bay leaf
1 sprig of thyme
4 black peppercorns
½ onion, sliced
2 pints water
pan juices from the roast turkey
25 g / 1 oz plain flour
salt and pepper

Method
1. Place the giblets in a saucepan and cover with the water. Add the bay leaf, thyme, peppercorns and onion.
2. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
3. Strain the stock and measure 750 ml / 1 1/4 pints.
4. Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
5. Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.
6. Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

Bittman -- Turkey Again, Thanks to the Italians - New York Times

"TO the long and ever-growing list of things you can do with leftover turkey, you can add a hearty, pleasant and easily made barley risotto."Read more...Recipe: Barley ‘Risotto’ With Turkey and Mushrooms November 21, 2007

Recipe: Barley ‘Risotto’ With Turkey and Mushrooms
4 tablespoons butter or extra virgin olive oil, or a combination

1/2 cup chopped scallions or onion

1 cup pearl barley

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley

3 cups any stock or water, warmed

Salt and freshly ground black pepper

1 cup chopped cooked or raw turkey meat

1/4 pound shiitake mushrooms, caps only, sliced

Chopped parsley leaves for garnish.


1. Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.

2. Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.

3. Check barley’s progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

Yield: 4 servings.

From 1997 I heart Mark Bittman Pumpkin Soup

The Minimalist; A Pumpkin Soup for Fall: It's Almost Too Easy - New York Times

PUMPKIN OR SQUASH SOUP
Total time: about 45 minutes

2 pounds peeled pumpkin or winter squash (weigh after peeling)
4 to 5 cups chicken or other stock
Salt and freshly ground pepper.

1. Place pumpkin or squash in saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so that the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

2. Place mixture in blender, in batches if necessary, and puree until smooth. (The recipe can be prepared a day or two in advance up to this point; cool mixture, place in a covered container, and refrigerate.) Reheat, adjust seasoning and serve.
Yield: 4 servings.
Approximate nutritional analysis per serving: 85 calories, 3 grams fat, 8 milligrams cholesterol, 100 milligrams sodium (before optional salting), 5 grams protein, 11 grams carbohydrate.

Bittman has ideas for garnish, here's a few:

* Add 1 teaspoon of ground ginger or 1 tablespoon of finely minced fresh ginger to the simmering soup.

* Add 1 teaspoon of curry powder (and if you have it, 1/2 teaspoon of turmeric) to the simmering soup.

* Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice and 1 small grating of nutmeg to the simmering soup.

* Dice about 1 cup of the squash (you will almost always have extra, especially with pumpkin) into 1/4-inch cubes, steam until tender, and use as a garnish.

* Garnish soup with chopped chervil, chives, parsley or dill.


* Saute about 1 cup of sliced mushrooms in butter or oil, and add them as a garnish. Chanterelles are best, but shiitakes (remember to discard the stems) or button mushrooms are also good

.

Here's another version from Bittman's blog on How to Cook Everything Creamy Pumpkin or Winter Squash Soup

Makes 4 servings
Time: 45 minutes
This soup requires only a few ingredients, one of which is water, and bread as a thickener. It's fast and delicious.

2 pounds pumpkin or winter squash, peeled, seeded, and cut into 1- to 2-inch cubes
6 cloves garlic, peeled
4 cups water
4 or 5 slices stale, crustless French or Italian bread
Salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Combine the pumpkin and the garlic in a large pot, along with the water (if you use stock the flavor will be better, but it is far from essential), and turn the heat to medium-high.

Bring to a boil, then turn the heat to medium-low and cook for about 30 minutes, until the pumpkin is very soft. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Tear the bread into pieces and add them to the broth; cook 5 more minutes.

Puree the soup in a food mill or blender, reheat, and add salt and pepper. Garnish and serve.

MAke your own lox

From San Jose Mercury News - Party salmon

This recipe comes from "How to Cook Everything" by Mark Bittman (MacMillan, 944 pp., 1998). And it couldn't be easier.

Start with a whole salmon or a big fillet. Just make sure the salmon is as fresh as can be. Coat it with a mixture of kosher salt and brown sugar. Drizzle on a little vodka, gin or brandy. Top with some fresh dill - or not, if you're like me and didn't want to make a special trip to the store for it. The gravlax will be delicious either way.

Wrap the salmon tightly in plastic wrap, weigh it down with a couple of unopened cans, and stick it in the refrigerator. Then wait for the sugar-salt mixture to do its thing. After two or three days, the salmon will turn translucent. It's then ready for eating. Slice it very thinly to serve.

Bittman - Monkfish With Mashed Potatoes and Thyme

Bittman does it again - His Monkfish With Mashed Potatoes and Thyme from this week's New York Times plus the accompanying article "A Partnership Steps Out of the Restaurant" says - put the fish on top of the mashed potatoes!

the recipe

the video


October 24, 2007
Recipe: Monkfish With Mashed Potatoes and Thyme
Time: 30 minutes


1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks

Salt and pepper

2 tablespoons butter

1/4 cup milk, or as needed

Several sprigs fresh thyme

3 tablespoons extra virgin olive oil

3or 4 cloves crushed garlic

1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.


1. Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.

2. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.

3. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.

Yield: 4 servings.

How to carve a roast chicken - Sunset Magazine

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The All Mark Bittman -Index - The New York Times

The best thing since the NY Times decided to give up subscription access in favor of click-ads, is this - The Mark Bittman archives. Mark Bittman - The New York Times

Recipe: Zucchini-Pear Soup - New York Times

Mark Bittman's Zucchini-Pear Soup - New York Times
plus a video on how to do it: here!

Porto's Bakery

Bittman on soups, today

Now that the NY Times is free, again, at last, here's Bittman's A Marriage Made at the End of Summer. With a video. Just a word about puréeing soups: If you have an immersion blender, this is as good a place for it as any. Home immersion blenders don’t have the power to truly purée in the way standard upright blenders do. But putting just-off-the-boil soup in an upright is a tad dangerous. If the lid flies off at the wrong moment — and it happens — you run the risk not only of scalding yourself but also of staining the ceiling. No kidding.

LA's Grilled Cheese

A list of restaurant reviews of the old classic - No Glamour, but Sandwich Is a Star - New York Times
The classic Los Angeles grilled cheese, like the $5.95 version served at the 101 Coffee Shop in Hollywood, begins with perfectly buttered sourdough bread, topped with cheddar and perhaps a nice tomato, grilled to tawny perfection, its contents stretching appropriately with each bite. It is perfectly paired with a Coke (not diet, thanks).