January 28, 2011 |
An Orange County businessman who was prohibited from leaving China for nearly two weeks because of a contract dispute with a Chinese supplier has negotiated a settlement and returned to the United States. Brian Horowitz, 46, of Mission Viejo, said Chinese government officials refused to let him leave the country until he paid the Chinese firm $250,000 to resolve a civil lawsuit the company had filed against him. He said he arrived home Jan. 18 after his wife wired the funds to China.
January 10, 2011 |
A businessman from Orange County said Chinese government officials have prohibited him from leaving China for the last four days, saying he must resolve a contract dispute with a Chinese supplier before they will let him return to the United States. Brian Horowitz of Mission Viejo said he was detained at Shanghai Pudong International Airport on Thursday and told that he couldn't board an American Airlines flight to Chicago because of a lawsuit he says he knew nothing about. Horowitz, 46, said he called a judge at the direction of Chinese immigration officials and was told he would need to settle the case, filed by an exporting company in the city of Fuzhou, before he would be allowed to fly home.
December 2, 2010 |
Xyxyxy xyxyxy Looking for a big-ticket gift for the ultimate kitchen geek? Here are a few websites to check out: http://www.chefrubber.com Immersion circulators, rotary vacuum evaporator, Anti-Griddle, Smoking Gun hand-held smoker, chamber vacuum sealer, Blendtec and Dynamic blenders, digital scales and refractometers, Robot Coupe processors, nine-tray dehydrator, portable induction burners, printer for edible images. http://www.le-sanctuaire.
December 2, 2010 |
A hand-held smoker that looks like a toy pistol, a blender that heats or cools while it whizzes your soup or smoothie, professional immersion blenders, dehydrators, whipping siphons, induction burners, sous-vide machines and vacuum sealers. As mainstream retailers such as Sur La Table and Williams-Sonoma introduce tools not so long ago used by only the most adventurous professional chefs, it could be a bonanza holiday for kitchen geeks. Grant Achatz, the chef of Alinea in Chicago who recently was in Los Angeles for an event, points to one of his immersion circulators, a device used for sous-vide ?
September 10, 2008 |
EATING homemade mayonnaise is the kind of luxurious pleasure -- like eating chocolate in the bath -- that shouldn't require apology. Rich yet subtle in flavor, with a pillowy texture, homemade mayo is nothing like the pale, cloying stuff you get out of a jar. It dresses up too. Spiked with chiles or shot with saffron, mayonnaise is the perfect secret weapon for a tapas party. Mayonnaise is a notoriously breakable emulsion, or combination of two liquids (such as oil and water)
September 10, 2008
Total time: About 8 minutes Servings: Scant 2 cups Note: It's important that all ingredients are at room temperature. For those concerned about salmonella, place the yolks and 1 tablespoon of water in a bowl set over a pot of simmering water. Whisk constantly until the yolks reach 160 degrees (they will thicken noticeably and lighten in color), then proceed with the recipe. 2 egg yolks 1 tablespoon white wine vinegar Generous pinch of fine sea salt Generous pinch of white pepper 1 cup canola oil 1/2 cup good-quality olive oil 1 tablespoon lemon juice 1. Place the yolks, vinegar, 1 tablespoon water, salt and pepper in a 2-cup measuring cup or a tall beaker used for immersion blenders.