January 5, 2010 |
The coffee beans roasted, ground, packaged and shipped out of the F. Gaviña & Sons Inc. factory in Vernon are as diverse as the ethnic communities that blanket Southern California. Coffee beans from Ethiopia are ground to make a rich, almost wine-flavored brew. Beans from Guatemala are brewed into a reddish drink that balances acidity and heavy body. There are iced coffees, popular with Asian communities; Turkish-style powdered coffees, a favorite among Middle Easterners; and espressos, long a hit with Latinos and Italians.
January 21, 1998 |
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
November 29, 2012 |
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.
April 28, 2012
Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from "China Moon Cookbook" by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1. In a small saucepan, combine the chile flakes, fermented black beans, garlic, ginger, canola and sesame oils.
CALIFORNIA | LOCAL
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.
CALIFORNIA | LOCAL
February 3, 1996 |
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.
CALIFORNIA | LOCAL
February 8, 2008 |
Ernesto Illy, 82, longtime head of Italian coffee giant Illycaffe S.p.A who traveled the world in search of the best blend of beans, died Sunday in a hospital in Trieste, the port city in northeastern Italy where the company has its headquarters. No cause of death was given. Illy was born in Trieste on July 18, 1925, the son of Francesco Illy, who founded the company in 1933. A chemist trained at the University of Bologna, Ernesto Illy was president of the company from 1963 to 2004.
February 1, 2008 |
Thousands of Mexican farmers, some herding cows, flooded into the capital and set a tractor on fire to demand government protection against U.S. farm imports. Final trade barriers to agricultural products in North America were lifted this month under the North American Free Trade Agreement, opening Mexico for the first time to tariff-free U.S. exports of staple foods such as corn and beans. Farmers complain the government is not doing enough to protect them from competition from subsidized U.S. goods.
June 24, 1998
I liked the Back to Basics column (May 27), but I wish you hadn't recommended cutting the ends off the beans without explaining further. Back in the 1960s, my mother, who then worked for the U.S. Department of Agriculture, said that we shouldn't cut off the little tender tips of green beans. These are darker than the rest of the bean, so have more vitamin A in them. They're also delicious. The stem end, on the other hand, does need to be cut off because it's harder to chew. MOLLIE BOWLING West Los Angeles