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Baking Soda

FOOD
September 16, 2009 | Noelle Carter
Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills. Even the shape is special: free-form and crispy. Shirley Bilfield Century City Dear Shirley: Fan of currants? Then look no further! Each of these scones is packed with those tiny little raisins, so you can be sure every bite has an extra dose of tangy sweetness. They're great served with a little softened butter, honey or marmalade, and make the perfect quick breakfast. Black currant scones Total time: About 1 hour Servings: Makes 14 scones Note: Adapted from La Provence Cafe.
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FOOD
August 19, 2009 | Noelle Carter
Dear SOS: Yesterday was my fourth time to Huckleberry. I am addicted to their daily flatbread. However, I tried the banana poppy seed bread, and I found it quite extraordinary. It's not too sweet. Helen Chiu Westchester Dear Helen: We loved the combination of bananas, poppy seeds and dates in this rich, moist recipe. Slice the loaves and serve the slices on their own (or with a little cream cheese, as the bakery recommends), or give them as gifts. They make a beautiful presentation garnished with caramelized sliced bananas and a sprinkling of powdered sugar.
FOOD
July 8, 2009 | Noelle Carter
Dear SOS: There is a wonderful little bakery in St. Helena, Calif., called the Model Bakery. They make a fabulous molasses ginger cookie. Although all their baked goods are terrific, it is that cookie recipe I covet. Here's hoping you can get it for publication. Sarabeth Rothfeld Woodland Hills Dear Sarabeth: The Model Bakery right in the middle of St. Helena's old downtown area is one of Napa Valley's treasures.
HOME & GARDEN
January 31, 2009 | SUSAN CARPENTER
Something green and drippy is growing on store shelves. It's the assortment of "green" cleaning products many people are spraying, scrubbing and wiping all over their homes in an attempt to keep things fresh, sanitary -- and environmentally benign. But buyer, beware. Like so many other green products these days, home cleansers that fly the enviro flag can be difficult to analyze. Sometimes the "green" in question is merely a ploy: It's the color of the liquid or just part of the name.
CALIFORNIA | LOCAL
June 21, 2008 | Eric Bailey
A former nuclear plant engineer accused of dispatching more than 50 hoax anthrax letters to businesses, the media and government officials, including President Bush, has been sentenced to more than four years in prison, authorities announced Friday. Michael Lee Braun, 53, a retired engineer at the mothballed Rancho Seco nuclear facility in southern Sacramento County, pleaded guilty to sending letters containing threats and white powder that he claimed was "poison" and a "death powder."
HEALTH
September 20, 2004 | Valerie Reitman, Times Staff Writer
Heartburn, indigestion, ulcers and other gastric disorders affect 1 in every 20 people, and U.S. patients fork over more money for treatment -- about $13 billion every year for prescription drugs -- than for almost any other type of medication. But easing the symptoms can take time. The pills' thick coatings -- necessary so the medication isn't destroyed by the stomach's powerful acids -- delay the drugs' absorption until they get to the intestine. Now a low-tech discovery happened upon by a university pharmacologist has led to the reformulation of some of the gastric reflux drugs with baking soda.
FOOD
September 11, 2002 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: My dear friend adores, nay, loves, nay, worships the chocolate cake at Nick & Stef's Steakhouse in Los Angeles. Please help me help him by getting this wonderful recipe. Thank you. TAL KAHANA Los Angeles DEAR TAL: This cake is three separate recipes put together to create one very rich chocolate cake: a devil's food-type chocolate cake, a chocolate mousse and a chocolate ganache glaze. When presenting it to your dear friend, be careful. It weighs about 10 pounds, when completed.
FOOD
August 14, 2002 | Christy Hedges
When we first tested Cry Baby cookie recipes, we wound up with flat cookies that were torn and had holes. We tried several different recipes, then realized the secret to perfect cookies was an old-fashioned technique--dissolving the baking soda in the coffee, rather than combining it with the other dry ingredients. Baking soda must be activated by the presence of an acid and a liquid. Doing this kick-starts the soda into action and affects the structure of the final cookie.
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