Changes in the LA Times Food Section

[robert]

Another reason Addision might have been scarce for a while: he was in Japan.

Addison: "What makes L.A.’s sushi scene so great? I found answers in Tokyo"

[robert]

And Addison also wrote this whole roundup:

21 places in L.A. to find the best sushi, omakase, chirashi and more

Los Angeles is the best sushi town in America. if we’re talking high-end omakase places, which compromise most of his list, I agree with @pomodoro la isn’t even in the same league as nyc. all the young talent coming out of japan would rather open in ny than la. no mention of mori sushi or newly one starred 715? morihiro sushi kaneyoshi sushi i-naba sushi kisen sushi gen kogane sushi yuen shin sushi shunji sushi takeda

[robert]

I can’t figure what benefit the Times accrues from doing a food event like this in NYC that would justify the cost.

When L.A. chefs meet New York chefs ...

[JeetKuneBao]

It’s awesome that they highlighted this place. I come here pretty often.

The nori roll is their “futomaki”. Why did Lucas write as if they are 2 different menu items.

WTF is California “futomaki”. It’s just California Roll.

[CiaoBob]

Was wondering that myself as I read of all the “correspondents” and chefs they must’ve flown out.

[robert]

Yet another sushi / Tokyo followup from Addison;

14 outstanding places to eat and drink while traveling in Tokyo

Is there any tempura omakase in LA?

[PorkyBelly]

tempura endo and tempura nagomi before it got converted to sushi inaba

Tempura Nagomi @ Inaba

Tempura Nagomi is a new concept that occupies the former sushi counter inside of i-naba. The original tempura counter is still there but is now sharing space with a sushi area. chef hiro will be switching between both counters; working at tempura nagomi primarily and at the original on off nights. an assistant will be at the original counter when chef hiro is at nagomi. the tempura was excellent as always and the non-tempura items were fine but i could do without them. aside from a couple s…

[robert]

The custard is peak smooth and glassy. The crust is as delicate as chalk.

Sorry, what?

Where to find the best dan tat, the anytime egg tarts

[bruins]

This may be the first time I’ve seen “chalk” used as a positive term for food

[robert]

She later says of the same crust

It flakes easily, disappearing into a fine powder when you take a bite.

I don’t know what kind of chalk that would be.

[robert]

Here’s a new one: they collaboated with a spice vendor on a product:

Obsessed with chili crisp? Our version delivers that California Heat

[aaqjr]

That’s different. Do other newspapers have similar colabs? I make me own (based on the recipe in Duncan Welgemoed’s book Africola) but I’d try it

[robert]

I’d expect newspapers to reject such a partnership since it compromises editorial integrity.

[Clayfu]

i dunno - the newspapers hold festivals, sell goods, take ads. I don’t see it being that different, in this case it’s very apparent who makes it and is selling it, so there’s full disclosure.

[robert]

What goods gave you seen newspapers sell other than T-shirts, tote bags, and the like promoting their own brand?

In this case they’re not just creating a conflict of interest for the editorial side but competing with potential advertisers.

[matthewkang]

I don’t imagine they’re making a ton of money with these chili crisps, I think it’s more of a branding exercise and for fun, really. But man, publications gotta make money somehow these days, give 'em a break

[PorkyBelly]

L.A. Times Guild calls for one-day strike to protest looming staff cuts

[robert]

knowledgeable people said the plan is to lay off at least 100 journalists, or about 20% of the newsroom

They have 500 journalists? As a daily reader it sure doesn’t feel like there’s that much content, at least online.

[caleb]