January 3, 2009 |
In the heart of the Ethiopian community here, a group of friends gathered after work in an office to chew on dried khat leaves before going home to their wives and children. Sweet tea and sodas stood on a circular wooden table between green mounds of the plant, a mild narcotic grown in the Horn of Africa. As the sky grew darker the conversation became increasingly heated, flipping from religion to jobs to local politics. Suddenly, one of the men paused and turned in his chair.
March 16, 2009 |
Teas from across the globe are becoming more and more popular in the U.S. One relative newcomer, yerba mate, is attracting fans for its allegedly jitter-free caffeine boost and high antioxidant content. Lab research suggests some potential health benefits from drinking yerba mate, but studies of lifelong yerba mate drinkers in the tea's native South America suggest the brew increases the risk of some cancers -- a fact most marketing campaigns omit.
CALIFORNIA | LOCAL
January 21, 1985
Polly Browder's letter (Jan. 12) regarding the proper preparation of tea is correct in most respects but with some important omissions. She overlooked mentioning the first step before pouring boiling water over the tea, and that is that the empty teapot must first be rinsed with boiling water. Tea is added, one teaspoon for each cup and one more for the pot. The pot (I prefer a crockery pot to the finest silver one) is covered with a cozy and allowed to steep. The first cup (I also like to rinse the empty teacup with boiling water)
July 13, 1992 |
It's enough to make Pyotr Smirnov turn in his grave. A century after the death of the great vodka entrepreneur, one of his descendants is fighting a U.S. firm for the right to sell Russia's favorite spirit under his name. "I'm the direct descendant of Pyotr Smirnov through the male line, and I have documentary proof," said Boris Smirnov, who plans to start making vodka according to what he says is a traditional family recipe in the next two months.
February 4, 2010
When the weather's cool, people gravitate to rich, malty ales, and they tend to think of the dark stuff, like stout or porter. Here's another way to go. Curieux is made in the style of a Belgian tripel ale, and it's aged for eight weeks in used bourbon barrels before being bottled on the yeast. This particular batch was bottled in July. One thing this means is that it's highly carbonated -- note the Champagne-style cork. Another is that it's cloudy with yeast, as it's unfiltered.
March 18, 2011
Angel City Brewing Where: 216 S. Alameda St., L.A. When: Opening parties happen Friday, 5 p.m. to 1 a.m.; Saturday 12 p.m. to 1 a.m.; Sunday 2 p.m. to 1 a.m. Regular hours for the brewery, bar and store will be Wednesdays through Sundays 4 p.m. to 1 a.m. Price: Beer, $5 a pint. Contact: (213) 622-1261; http://www.angelcitybrewing.com
January 6, 2010
We're getting used to spices in beer, such as the coriander in Belgian witbier and the fruitcake spices in Christmas ales. This one makes a quite different choice, ginger and fennel, along with the dash of orange peel that's been showing up in a lot of ales. But here's the thing: It's not an ale -- it's a crisp lager, so the spices are out there on their own, not supported by the forgiving musk of ale flavors. So it has a straw-yellow color with a moderate head and a grassy (three kinds of hops in there)