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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.
January 5, 2010 | By Nathan Olivarez-Giles
The coffee beans roasted, ground, packaged and shipped out of the F. GaviƱa & 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 | 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
June 19, 2013 | By Isabella Alsobrook
For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes delicious , I constantly meet people passionate about food, and I am stepping out of my comfort zone as a cook. Yet, there are times when being a locavore is a complete pain. Yes, it is frustrating not to be able to go out to eat and to have to grill each farmer to pinpoint where everything was grown, but I never anticipated the biggest challenges.
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.
June 29, 1989 | ROSE DOSTI, Times Staff Writer
DEAR SOS: While dining at the Commander's Palace in New Orleans, I had a chocolate cake that can be deadly for chocoholics. I've taken the liberty of obtaining the recipe for you. --GRAHAM DEAR GRAHAM: Why, thank you. That's a switch. We had as much fun as you did testing and tasting this incredibly rich, but glorious chocolate cake. It's one of the best of its kind we've tested. And the Creme Anglaise . . . ahhhh. Actually, Sheba cake is a flourless fudge cake that hails from England.
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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