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FOOD
January 6, 1999
What a fabulous brisket recipe ("Tough Love: A Brisket Tale," Dec. 9)! I've never tasted brisket so rich and flavorful. It was absolutely delicious and tender, too! Thank you for the recipe and background story. Our entire Hanukkah party enjoyed the brisket as much as I did. ROCHELLE HENDELES via Internet
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BUSINESS
April 8, 2014 | By David Pierson and Tiffany Hsu
Come grilling season, expect your sirloin steak to come with a hearty side of sticker shock. Beef prices have reached all-time highs in the U.S. and aren't expected to come down any time soon. Extreme weather has thinned the nation's beef cattle herds to levels last seen in 1951, when there were about half as many mouths to feed in America. "We've seen strong prices before but nothing this extreme," said Dennis Smith, a commodities broker for Archer Financial Services in Chicago.
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FOOD
July 3, 2002 | CHARLES PERRY, TIMES STAFF WRITER
I wander around these days enveloped in the distinct odor of burning wood. People have been remarking on it, and I apologize to any who are offended. Smoke just stays with you, and I've been obsessed with smoking food lately. I wasn't always this way. When I was a kid, I used to make my own custom hamburger sauce out of every condiment in the cupboard, and one day I ill-advisedly put a whole tablespoon of liquid smoke into the mix. When I tasted it, I gagged violently.
NEWS
August 9, 2013 | By Amy Wallen
After reading 27-year-old Max Perry's Op-Ed article " Poor Memory? Forget it " in my old-fashioned print newspaper, I laughed both at his irony and his naivete. He is right that we older folk say, "Shoot me when my memory loss gets too bad. " But, then he says, "Go with the flow. " That it's not "cataclysmic. " Dear Max, let me explain this memory loss we are so willing to be shot over. I see your point, it's just a cocker spaniel whose name we forgot. If we had dementia we would think that dog was one of our kids.
FOOD
August 29, 2007
Total time: About 1 hour, 30 minutes plus chilling time Servings: 4 Note: Adapted from "Korean Cooking for Everyone" by Ji Sook Choe and Yukiko Moriyama. Dongchimi kimchi and Korean buckwheat or arrowroot noodles are available at Korean markets (the noodles often come with soup-base seasoning packets, which can be discarded). Asian hot mustard and rice wine vinegar are available at Asian markets and well-stocked supermarkets. 1 pound beef brisket (1 to 1 1/2 inches thick)
BUSINESS
April 8, 2014 | By David Pierson and Tiffany Hsu
Come grilling season, expect your sirloin steak to come with a hearty side of sticker shock. Beef prices have reached all-time highs in the U.S. and aren't expected to come down any time soon. Extreme weather has thinned the nation's beef cattle herds to levels last seen in 1951, when there were about half as many mouths to feed in America. "We've seen strong prices before but nothing this extreme," said Dennis Smith, a commodities broker for Archer Financial Services in Chicago.
NEWS
March 15, 2013 | By Russ Parsons
Everyone has their own iconic food -- not just a food they really like, or even really love, but a food around which the world turns. For me, it's barbecue. And not just any barbecue, but Texas barbecue. Credit my passion to a sentimental education received at the pit of C.B. Stubblefield when I was still at a very impressionable age (not that his barbecue wouldn't have made an impression on someone of any vintage). Stubb is famous now - or at least his name is. His line of barbecue products can be found on supermarket shelves across the country.
FOOD
March 31, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
  Looking for something different in terms of red wine? Try this lovely 100% Mencia aged in French oak from the tiny, highly regarded Algueira winery in Galicia. It tastes of blueberries and blackberries, cool forest and earth. Rich and intense, the 2007 Adega Algueira "Algueira" is reminiscent of a northern Rhone and has the acidity to hold its own against big, bold flavors. Region: Galicia, Spain Price: From $25 to $32 Style: Rich and full-bodied What it goes with: Brisket, calves liver, tripe, pork and beef Where to find It: K&L Wine Merchants in Hollywood, (323)
FOOD
January 26, 2013 | By S. Irene Virbila, Los Angeles Times
Syrah doesn't exactly leap to mind when thinking about Oregon reds. But here's a wonderful example from the tiny Cowhorn Vineyard & Garden in Applegate Valley (that's in southern Oregon). One sip and I was ready to buy a case. Why? Because it's tremendously food-friendly, not overly extracted, a Syrah that's graceful and poised, bright with flavors of cherry and cassis and sporting a snazzy bit of acidity. I don't know what it is about the valley where the grapes are grown, but this wine is reminiscent of Syrah from the northern Rhone.
ENTERTAINMENT
June 25, 1989 | CHARLES PERRY
Look at this mustard. It's practically white. What's going on? I'm in Westwood Village, that village of mighty office buildings, first-run movie theaters and a major university, at a place called the Village Deli. There's a yearning about the place. It wants to be something: perhaps a deli for all these villagers, perhaps the ultimate California deli, perhaps even the Deli of the Future. The results seem odd. For instance, the Village Deli likes to think of itself as having classic New York-style decor, though there are big California picture windows, not to mention the potted plants, particularly in the second-story outdoor dining patio.
NEWS
May 14, 2013 | By S. Irene Virbila
Now that Bludso's Bar & Que has opened in the former Tar Pit space on La Brea Avenue, I can indulge in Kevin Bludso's Texas-style smoked beef brisket more than once in a blue moon. His original locale is in Compton, but the new location, opened in collaboration with Jason Bernstein and James Starr, the owners of the Golden State on Fairfax, is miles closer. It also has an ample, even huge, sit-down area - and a full bar, which is sweet. And I have the choice of take home or eat there.
NEWS
March 15, 2013 | By Russ Parsons
Everyone has their own iconic food -- not just a food they really like, or even really love, but a food around which the world turns. For me, it's barbecue. And not just any barbecue, but Texas barbecue. Credit my passion to a sentimental education received at the pit of C.B. Stubblefield when I was still at a very impressionable age (not that his barbecue wouldn't have made an impression on someone of any vintage). Stubb is famous now - or at least his name is. His line of barbecue products can be found on supermarket shelves across the country.
FOOD
January 26, 2013 | By S. Irene Virbila, Los Angeles Times
Syrah doesn't exactly leap to mind when thinking about Oregon reds. But here's a wonderful example from the tiny Cowhorn Vineyard & Garden in Applegate Valley (that's in southern Oregon). One sip and I was ready to buy a case. Why? Because it's tremendously food-friendly, not overly extracted, a Syrah that's graceful and poised, bright with flavors of cherry and cassis and sporting a snazzy bit of acidity. I don't know what it is about the valley where the grapes are grown, but this wine is reminiscent of Syrah from the northern Rhone.
FOOD
May 12, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I just made the kale gratin from last week's edition, and it was luscious. Thanks. My 6-year-old daughter eats like a bird but absolutely loves the brisket from La Sandia at Santa Monica Place. It is one of the only meals she asks for. We actually splurge on the non-kid menu entree for her whenever we go there. I would like to replicate it as best I can at home. Can you please get the recipe? Thanks very much. Jill Donaty Encino Dear Jill: It's a perfect dish if you're entertaining.
FOOD
March 31, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
  Looking for something different in terms of red wine? Try this lovely 100% Mencia aged in French oak from the tiny, highly regarded Algueira winery in Galicia. It tastes of blueberries and blackberries, cool forest and earth. Rich and intense, the 2007 Adega Algueira "Algueira" is reminiscent of a northern Rhone and has the acidity to hold its own against big, bold flavors. Region: Galicia, Spain Price: From $25 to $32 Style: Rich and full-bodied What it goes with: Brisket, calves liver, tripe, pork and beef Where to find It: K&L Wine Merchants in Hollywood, (323)
FOOD
June 17, 2009
  Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated.
FOOD
September 19, 1985 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
Noodle soup is an all-purpose Chinese dish because it can be served any time of the day or night. Varieties abound, and the flavors and ingredients contained in noodle soups are culinary clues to Chinese regional cooking as well as a cook's training. Lily Yuan, a professional Chinese cook in New York, often makes this hot and spicy home-style beef noodle soup.
NEWS
August 9, 2013 | By Amy Wallen
After reading 27-year-old Max Perry's Op-Ed article " Poor Memory? Forget it " in my old-fashioned print newspaper, I laughed both at his irony and his naivete. He is right that we older folk say, "Shoot me when my memory loss gets too bad. " But, then he says, "Go with the flow. " That it's not "cataclysmic. " Dear Max, let me explain this memory loss we are so willing to be shot over. I see your point, it's just a cocker spaniel whose name we forgot. If we had dementia we would think that dog was one of our kids.
ENTERTAINMENT
May 4, 2009 | George Ducker
Want a vinyl 45 rpm single to go with that pulled pork sandwich? How about a dram of Cheerwine while you're weighing a 180-gram investment opportunity? Territory Barbecue & Records, scheduled to open May 15, plans to offer Southern-style barbecue next door to stacks of specially cured new and used vinyl. It's the creation of ex-Bad Wizard frontman Curtis Brown and former Tee Pee Records co-executive Tony Presedo.
FOOD
August 29, 2007
Total time: About 1 hour, 30 minutes plus chilling time Servings: 4 Note: Adapted from "Korean Cooking for Everyone" by Ji Sook Choe and Yukiko Moriyama. Dongchimi kimchi and Korean buckwheat or arrowroot noodles are available at Korean markets (the noodles often come with soup-base seasoning packets, which can be discarded). Asian hot mustard and rice wine vinegar are available at Asian markets and well-stocked supermarkets. 1 pound beef brisket (1 to 1 1/2 inches thick)
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