L.A. Louie's Jibber-Jabber

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Easy Slow Cooker Beef and Mushrooms

Now here’s the beef! Beef, onions and mushrooms. This is a recipe from Spark Recipes. This stew is very easy to prepare, and the ingredients are easy to find. The down side is the long wait: It’s slow cooked 4 to 8 hours. I always cook it slowly(8 hrs), and when I do it comes out so delicious. The beef melts in the mouth. And the flavor of the mushrooms just explode. The first time I cooked this, I almost ate the whole thing straight from the pot, before making a proper meal of it.  It’s ment to go over pasta or rice. Try Easy Slow Cooker Beef and Mushrooms,  by DORKETTE79, you’ll love it.


2009/03/23 Posted by | Good Eatin' | Leave a comment

Sri Maya Thai Cuisine

NOTE: Sri Maya was a wonderful restaurant; but it’s there no more!  I think it closed because of the bad economy.  I for one stopped eating out a couple years ago. In this neighborhood I’ve seen four stores close, one reopened but after changing owners 3 times.


Just dined at Sri Maya for the first time a (few days ago). The staff was very courteous, and there was a lot of food for the prices. I was accustomed to buying three dishes(around $800) each and taking only part of one home. When I saw the first dish, I was in awe as to how large it was–One giant bowl of boat noodle soup.

I had already ordered another dish(stuffed eggplant) and was about to order another. Well I had to take all of the eggplant home, and decided that a third dish wasn’t going to happen.

Srimaya Thai Cuisine

Sri Maya
( Cherry & PCH Long Beach, CA)

The boat noodles were delicious, a large(really large) bowl with lots of beef. The stuffed eggplant(I had to take home) was also a large serving, and really good.

2008/08/20 Posted by | Good Eatin', Long Beach | Leave a comment

Addicted to…

For 24 years I lived within two or three blocks of six Thai restaurants In Long Beach, CA. There is so much variety in the food; but whenever I ordered, I always included those good noodles. Yet every place makes them differently. One of my favorite places was a restaurant called Mai Thai at 19th and Pacific. It was there I first had boat noodles. Their’s was a beefy soup with different meats of different textures. Smooth and light meatballs, chunky pieces of steak, flavorful squares of liver, and I really dug pork rinds on top.

Those boat noodles also had some of my favorite ingredients: beans sprouts that reminded me of the sobas I had in Japan(my favorite soba is moyashi soba, where moyashi are bean sprouts.) Then there’s the noodles themselves which I also learned to love in Japan(back in the 70s.) Thai style tops this dish off with powered white pepper and spicy sauces of Thai chillies, roasted garlic, and a whole lot of ingredients that you just can see; but there in there (galangal, anis; Oh, I just can remember it all.) Anyway Mai Thai changed owners, got a new name and it just isn’t the same anymore.

Several times I’ve made this dish myself; because it’s like that in Long Beach. Here one needn’t go far to find the ingredients. The only trouble is you have the names from a recipe, but what do those ingredients look like in the store?

And yesterday, I had boat noodles at a new place.

2008/08/16 Posted by | Good Eatin', Long Beach | 1 Comment