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new los angeles weekly food critic

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what do readers of LA Weekly think of the new food critic, besha rodell?

(moderators, i apologize if this belongs on the l.a. board and not here).

thanks for your responses.

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    1. re: J.L.

      Are you missing the "l" out of "picked"? ;-D>

      1. re: J.L.

        Besides, you would have to have faced the "media gauntlet" http://losangeles.grubstreet.com/2012...

        More here: http://losangeles.grubstreet.com/2012...

        Finally - how do you look in a burka? http://blogs.ajc.com/food-and-more/20... (actually more of a "ninja" or "terrorist" outfit look)

          1. re: J.L.

            The struggling LA Weekly could not possibly afford your expense account, J. L.

            1. re: Ciao Bob

              @ Servorg: After getting criticized for not including a fork in my photos at Lobsta Truck (photos I didn't really need to post, but did anyways), I'm feeling a bit pickled indeed. A fork? Are you kidding me?!

              And seeing the thermometer rise today in L.A., the burqa doesn't seem that all that appealing. (Though when I was traveling in Egypt years back and the thermometer reached 124F in the shade, there were still many burqas to be seen).

              @TonyC: I like my day job just fine.

              @Ciao Bob: This video pretty much describes how I roll... http://www.youtube.com/watch?v=rkB9OT...

              1. re: J.L.

                Stick a fork in him...I think he's done. ;-D> After living and working 3 years in Saudi Arabia (where one summer day they issued a "heat advisory" because the daytime temp hit 134) I can only marvel at the ability of the women there to wear a black abaya and a hijab all through the hottest months of the year.

                1. re: Servorg

                  This may be a whole new method of preparing slow-roasted meats!

                  ... Discerning diner says to waiter upon being presented with menu: "How's your pork loin a la burqa this time of year?"...

                  So wrong.

                  1. re: J.L.

                    I'm also curious if she will review Urasawa at some point.

                    Though the side-critic, Garrett (?), did write up a couple hundred word blurb on Shunji's a few weeks back.

                    1. re: J.L.

                      btw, the tomato tofu dish at shunji's was exceptional.

                      and so was his chocolate mousse of all things. he's also a fine pastry chef that we can add to his accolades and laurels.

                      he may just be the best chef in town right now. no joke.

                    2. re: Servorg

                      3 years in Saudi Arabia ???? Really, wow.

                      Next question: What did you eat there ?

                    3. re: J.L.

                      I'm curious what your day job is to bankroll all those great meals ?

                      Also, in my opinion, you or a half dozen other hounds would do a better job than the Besha, though this based on only her few articles for the LA Weekly so far. Perhaps with time, when or if she becomes a prolific critic at the Weekly with a massive corpus of work, then things may change.

                    4. re: Ciao Bob

                      I agree with the expense account note.