an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Wednesday, June 3, 2009
Where do good little chefs go? Straight to Surfas in Culver City. Say nighty night, Sur La Table and Williams-Sonoma, this place has the high end without the mark up.
Need a dozen inexpensive ramekins for creme brulee? They got it. Want a lemonade dispenser for the kiddie party? A meat grinder for your husband's crazy sausage obsession? Gold, silver, or plain white doilies for the dozens of cakes you're gonna whip up? Got, got, and got it.
Okay, belt-tightening's going on, and in order to do my part for the economy without appearing ostentatious I bought tartlet molds with the removable bottoms ($1.49, how could I resist?). a roll of parchment paper (under $5), a tube of harissa (consider it Moroccan salsa) and a medium sized vat of dried mushrooms (under $10). Throw in the afore mentioned ramekins, a quiche mold, and a restaurant ready creamer, and we still managed to escape for under $50.