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January 21, 1998 | RUSS PARSONS
Contrary to the advice in many recipes, you do not need to soak dried beans overnight before cooking them. It does nothing to improve their digestibility, and the reduction in unaccompanied cooking time is of marginal value. That's especially true when you compare the taste. Cooking beans without soaking them results in deeper flavor and a thick, beany broth.
March 8, 2006
WHAT a sheer delight, Russ Parsons' article on beans, lamb, cowboys and his own past ["Beans Again? Gussy 'Em Up!" March 1]. Thank you. The article was well received and is being shared with very special foodie friends way beyond L.A. CLAUDIA SHAMBAUGH Irvine
February 18, 2013 | By S. Irene Virbila
Cloudy day, just a little damp. Of course, I had to make pasta fagioli for lunch. This time, I opted not to puree the beans, so I had a wonderful broth studded with pancetta, fat brown beans, and bits of carrot, celery and tomato. For the pasta, I used some Rustichella d'Abruzzo dried fettucine I had in the pantry, broken into short lengths. Garnished with freshly ground black pepper, a swirl of Tuscan olive oil and a sparse grating of Parmigiano, a bowl of pasta fagioli makes a wonderful lunch with a glass of Barbera.
March 22, 2006 | Barbara Hansen, Times Staff Writer
Dear SOS: My sister and I were in Santa Barbara recently. When we stopped at the Chase Restaurant & Lounge, they served a bean appetizer for happy hour. My sister loved it and ate two helpings. They said it was an old family recipe. S. ACKERMAN Capistrano Beach Dear S. Ackerman: Sonia Rosinka, owner of the Chase Restaurant & Lounge, says these beans are a Romany (gypsy) dish from the former Yugoslavia, traditionally served during Lent as well as during a three-day fast in December that honors Saint Nicholas.
November 29, 2012 | By Tiffany HsuLos Angeles Times
Some coffee aficionados have a difficult decision to make: Spend $7 on a full lunch or on a single cup of Starbucks coffee? The brew in question: the Seattle giant's new Costa Rica Finca Palmilera, its most expensive offering ever and also one of its rarest. The coffee is part of the company's Reserve line and costs $7 for a grande - a 16-ounce cup. An 8-ounce package of beans costs $40. The uber-premium beans and brew are available only in 46 Starbucks stores in Portland and Seattle, a licensed store in Idaho and Starbucks' Roy Street Coffee & Tea offshoot in Washington.
June 4, 1997 | CHARLES PERRY
Samuel Johnson famously said, "He was a brave man that first ate an oyster." But what about the people who first ate jengkol beans and bongkrek--and then kept on eating them? Either jengkol and bongkrek are incredibly tasty or the people were incredibly hungry. Jengkol beans, considered a delicacy on Java, have to be soaked and fermented before you can eat them. In the process, they develop a sulfurous aroma which becomes part of the body odor of the happy eater.
April 20, 2012 | By Russ Parsons, Los Angeles Times Food editor
Kona on the Big Island is known for its coffee. But almost as impressive is its landscape, which rises from the ocean to more than 6,000 feet high in just a few short miles. The best way to get your arms around both of these attributes at the same time is by taking the Kona Coffee & Craters tour offered by Hawaii Forests and Trails. Start by piling into the back of an open-sided Pinzgauer all-wheel-drive touring vehicle and bouncing through what seems like every one of the island's climate zones from rain forest to alpine peak in the short 45-minute drive up the side of the mountain Hualalai volcano.
July 9, 2001 | SHELDON MARGEN and DALE A. OGAR
Over the last several years, a flurry of information has been distributed about mineral preparations and how much better they are than minerals in food. But there is no evidence these products are safe or better absorbed by the body. So stay away from high-priced supplements. Food is still the best possible source for most minerals. A guideline for requirements is the dietary reference intake, or DRI.
December 20, 1994
The letter from Terry Morhous (Nov. 30) brought back memories. When I was growing up during the Depression there was a need for food in the schools. The good women of the town made big pots of nourishing food every day. We had beans, stew, beans, soup and beans. The "big boys" from the sixth grade carried the pots to each class for the teacher to ladle into our cups (brought from home). I was lucky--I could afford to pay 5 cents for my full cup. Today there would be food inspectors, disability claims and child labor laws discussed.
February 3, 1996 | YOLANDA NAVA / The Eastside Sun, Yolanda Nava is a regular columnist for the Eastside Sun, a weekly English-and-Spanish newspaper published Thursdays in Los Angeles
The last six weeks of my mother's life became an opportunity for me to seek wisdom, to give thanks for all she had given me and to rectify old hurts between us. I was adamant about not leaving any unfinished business between us. 1 wanted to end our time together on good terms. Why else was I given a warning about mom's limited time on this planet just days before her terminal diagnosis? The warning had come in the middle of the night while I was in a twilight dream state.
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