March 30, 2013 |
Sometimes it's the simplest things that are the most confounding. Last year, right before Easter, I blogged about how to make a perfect hard-boiled egg. Basic? Yes. Popular? Very. This seemingly simple task received tens of thousands of page views. And, it seemed, almost as many complaints: "But how do you peel them?" Mea culpa. while my method ensures that hard-boiled eggs are never overdone (at last: the cure for the dreaded copper-green ring!), it also can make them harder to shell, because perfectly cooked eggs turn out to be stickier than ones that have been overcooked.
March 30, 2013
Perfection is the goal here How do you cook a perfect hard-boiled egg? It's really simple. Arrange the eggs in a single layer in a saucepan or deep skillet. Add just enough tap water to cover. Bring to a boil and cook one minute. Remove from the heat and let them stand at least 15 minutes. Because the water begins to cool as soon as the heat is turned off, the eggs never overcook the way they can if you leave them at a steady simmer. You get eggs with whites that are firm but not rubbery and yolks that are bright orange and moist.
March 14, 2013 |
The egg is the star of Rose Carrarini's recent cookbook "How to Boil an Egg" (Phaidon, $35), an essential ingredient in the menu items from her renowned Rose Bakery in Paris. A collection of 84 recipes includes green fried eggs, leek and curry scones, egg and watercress salad and a variety of desserts such as Eton mess and her highly coveted chocolate mousse. Along with her French husband, the British proprietor opened the small Anglo-French restaurant on Rue des Martyrs in 2002.
February 25, 2013 |
JERUSALEM - As unrest surged across the West Bank, Palestinian officials accused Israel on Sunday of torturing to death a 30-year-old West Bank man who was arrested last week on suspicion of throwing rocks at settlers. Israeli officials said there were no signs he was mistreated and it remains unclear how he died. The death Saturday of Arafat Jaradat, a married father of two who worked at a gas station in a village near Hebron, touched off a day of protests and rioting, heightening fears that Palestinian frustration levels are reaching a boiling point that could explode into another uprising.
November 11, 2012 |
UCLA Coach Jim Mora has tried to put USC on the back burner all season. Trouble was, the rivalry simmers. It was there every day when he left the house. "Every morning, when I wake up and walk out the front door, there's my neighbor's house with a big USC flag," Mora said. "I drive out and make a left and the house on the right has a gigantic USC flag. It seems like that's what everyone has been talking about for the last week, as much as I have tried to avoid it. " There's no avoiding it now. Mora, hired last December, barrels headlong into his first USC game.
October 13, 2012 |
I promise you this isn't a story about dog treats. If you've been dining out at some of L.A.'s hippest chef-driven restaurants lately, you might have noticed a recurring ingredient on the menu. Pig ears. You heard me, pig ears. Recently, at the L.A. Times Taste event, I decided to serve a pig ear terrine dish from my restaurant Lukshon. Cold, thinly sliced pig ears marinated in black vinegar, Sichuan spices and white sesame oil with thin slices of pickled carrots and scallions.