April 8, 1999 |
The tip came from Poland. An unidentified Warsaw airport official with a keen eye--or, as federal investigators suspected, an inadequate share of the action--had blown the whistle on a group of fellow countrymen. Seven Polish passengers aboard Finnair Flight 003, bound for New York via Helsinki late last October, had checked 16 heavy bags on departure. Thanks to the whistle-blower, U.S. authorities knew their names, itineraries and seat assignments.
December 21, 1986 |
Caviar by Susan R. Friedland (Charles Scribner's Sons: $15.95, 152 pp., illustrated). Not long ago there weren't all that many people out there who could afford to talk about, much less purchase, caviar. Now we have a book that tells you all about caviar, the most expensive food in the world: what it is, how to buy it, store it, use it and relish it in more than 100 recipes, from hors d'oeuvres, soups and appetizers to entrees, salads and sandwiches. Susan Friedland has thought up all kinds of ways to use caviar--cucumber caviar sauce, potato pancakes, salmon caviar with fennel, caviar-stuffed avocado, potato-skin shells stuffed with caviar.
CALIFORNIA | LOCAL
July 7, 1987
Reading about the farm labor shortage, I suggest that he Hands-Across people, and their friends who attend the elaborate "charity" events, get down to the nitty-gritty and volunteer to work in the fields this summer. Instead of caviar, they can nibble on a tomato or some strawberries sans cream. (They seem to have voracious appetites.) Stoop labor is better than aerobics for exercise and think of all that fresh air. MILDRED CAMERON Lake Elsinore
June 23, 2012 |
When I was in college, breakfast of toasted bagel, cream cheese and lox eaten with the Sunday paper spread all over the table seemed like a wonderful luxury. Later I discovered the nuances of gum-free cream cheese and the bialys and Nova from Russ & Daughters and Barney Greengrass in New York. (Barney Greengrass has an outpost on the top floor of Barneys New York in Beverly Hills.) Satiny smoked salmon or other fish can be enjoyed other ways as well. Here are a few places to find superior smoked fish in the L.A. area.
May 26, 1989 |
Like Josef Beuys and his piles of felt, Georg Herold has power that comes from the ability to decode and then recode the meanings of common things--bricks, bits of clothing, pellets of caviar--into a personal iconography that says a lot by refusing to say anything. This is not double talk; this is the strategy of an art that has decided that language and everything that flows from it is in such contextual flux that it must be sidestepped altogether. If anything, the work proves that this is not possible.
December 7, 2009
Bouchon Beverly Hills Where: 235 N. Canon Drive, Beverly Hills When: Open daily for lunch, 11:30 a.m. to 2:30 p.m., and dinner, 5:30 to 10:30 p.m. Price: Raw bar, fruits de mer and caviar, $7 to $135; salads, $10.50 to $13.50; hors d'oeuvres, $6.50 to $48.50; main dishes, $18.95 to $36.50; sides, $7 to $7.50; cheeses, $9.75 to $15.25; desserts, $5.50 to $9.50. Contact: (310) 271-9910; www.bouchonbistro.com. Reservations advised.
December 13, 1986
In referring to carp as "garbage fish" tasting like "a pincushion dipped in Pennzoil," it's obvious that Paul Dean has never tasted ekree. This delicacy, made from carp eggs by my Romanian grandmother, is a version of inexpensive caviar. And although I cannot comment about the taste of monkey brains, thymus glands can be delicious when sauteed and properly seasoned. It sounds to me like Dean is a McDonald's kind of guy who might profit by expanding his epicureal horizons.