July 1, 2010 |
Jim Brown pauses during his singsong sales pitch at Whole Foods in Venice just long enough to replenish samples of his namesake tomato-based hamburger relish. "You've got to use more cream cheese than cracker so you can take the relish to almost overflowing," he explains, swiping the bottom of a wheat cracker with a layer of cream cheese. He turns the cheese spreader upright, and then carefully builds a half-inch white wall on adjacent sides of the cracker to form a two-sided repository for the tangy condiment.
March 7, 2002 |
It's two classic sandwiches in one--grilled cheese and tuna. Broadway Deli: This version mixes albacore tuna with celery, chives, tarragon, mayonnaise and chopped egg whites. It comes on wheat, rye or sourdough, grilled until the cheese--Swiss, Jack or cheddar--is running down the sides. You get French fries on the side. (Tuna melt, $9.25.) Broadway Deli, 1457 Third St. Promenade, Santa Monica (310) 451-0616. Victor's Restaurant: Here's a high-quality old-fashioned tuna melt: line-caught albacore, chopped eggs, mayonnaise, celery and onions.
July 19, 2000 |
There are some things that cannot be improved on. Invariably, they are the simplest. A glass of wine. A loaf of bread. A peach. A piece of cheese. As a cook, you can add things to them, but you should be ever-mindful that all you're doing is ornamentation. That's kind of a backhanded way of introducing two new books that are worthy of attention. Both Laura Werlin's "New American Cheese" (Stewart, Tabori and Chang, $35) and Janet Fletcher's "The Cheese Course" (Chronicle Books, $19.
September 23, 2009 |
Anybody who grew up in the United States will tell you: For a certain kind of grilled cheese sandwich, it's got to be American cheese -- the kind that normally comes in individually wrapped slices. A good farmhouse cheddar is all wrong; high-quality cheese melts into particles and lumps, and just plain has too much substance. Only a cheap cheese, like American, will properly collapse into velvety goop. Philly cheese steaks are the same deal, and the folks at Philly West Bar & Grill in West Los Angeles get it. They know their steaks and they know their cheese, and their cheese steaks have just the right balance between meaty and gooey -- tender sliced rib-eye, browned onions, all bound together by liquefied white American cheese.
February 5, 1985
A Compton hamburger stand that allegedly had a policy of holding the wrong cheese was raided by Los Angeles County sheriff's deputies early today. The deputies said they took 5,180 pounds of stolen government surplus cheese to go as well as three purloined electric typewriters on their 2 a.m. visit to Marathon Hamburgers in the 600 block of East Compton Boulevard.
CALIFORNIA | LOCAL
February 6, 1985
Los Angeles County Sheriff's deputies said they confiscated 5,180 pounds of stolen government surplus cheese, as well as three allegedly purloined electric typewriters Tuesday during a 2 a.m. raid at the Marathon Hamburgers stand in the 600 block of East Compton Boulevard in Compton. They also arrested the husband and wife owners, Stephanos and Maria Tsimahidis, on suspicion of receiving stolen property.