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FOOD
January 31, 2007 | Russ Parsons, Times Staff Writer
THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there's not that much to it. The most important thing you have to know is that squid is almost pure muscle, with little fat. That means it cooks very quickly and overcooks almost as fast. If you've ever had calamari with the texture of rubber bands, it was because someone wasn't paying attention and let it cook a minute or two too long.
ARTICLES BY DATE
CALIFORNIA | LOCAL
March 22, 2014 | By Elaine Woo
When the offbeat BBC cooking show "Two Fat Ladies" was given a green light in 1996, costar Clarissa Dickson Wright did not have the highest hopes. "I found it very hard to believe," she later wrote, "and thought perhaps it might be a cult series with a moderate but good audience. We had no idea. " It quickly became an immense hit - on both sides of the Atlantic. In the U.S., where it made its debut in 1997, "Two Fat Ladies" helped grease Food Network's ascent to a cable TV powerhouse, earning top prime-time ratings that made Dickson Wright and co-host Jennifer Paterson bona fide, if improbable, celebrities.
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FOOD
April 7, 2012 | By Russ Parsons, Los Angeles Times
Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and mealy and, even worse, surrounded by that sulfur-green ring of shame. Cooking hard-boiled eggs is easy; cooking them right is not. Unless you know what you're doing. Then it's as close to a foolproof no-brainer as you can get in the kitchen.
BUSINESS
March 19, 2014 | By Salvador Rodriguez
Apple CEO Tim Cook has gone out of his way to call a new book, which is focused on the state of his company since the death of Steve Jobs, "nonsense. " Wall Street Journal technology reporter Yukari Iwatani Kane released the book this week. It is called "Haunted Empire: Apple After Steve Jobs. " "Steve Jobs's death raised one of the most pressing questions in the tech and business worlds: Could Apple stay great without its iconic leader?" the book's description reads. VIDEO: Unboxing the Holy Gra i l, a bulletproof smartphone screen Needless to say, Cook is not a fan of Kane's work, and he voiced his displeasure in a statement sent to CNBC . "This nonsense belongs with some of the other books I've read about Apple," Cook said.
CALIFORNIA | LOCAL
April 24, 1997 | KIMBERLY BROWER
Pots were boiling, pastries were baking and bodies were moving Wednesday as students at Aliso Niguel High School prepared a special luncheon to announce the start of an internship program to teach students the restaurant business. Students spend 15 hours a week working at local restaurants as part of their Culinary Arts Department curriculum. They also may receive community college credit.
FOOD
May 4, 2013 | By Russ Parsons, Los Angeles Times
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from "The French Laundry Cookbook" or "Eleven Madison Park. " But a lot of them have never even heard of one of the most basic techniques of cooking, one that requires no special equipment or expensive ingredients. In fact, you can probably do it in just a few minutes with what you have in your kitchen right now. It's called glazing vegetables, and it's as fundamental to a cook's repertoire as roasting a chicken.
FOOD
April 29, 2009 | Michael Ruhlman, Ruhlman is the author of "Ratio: The Simple Codes Behind the Craft of Everyday Cooking."
I didn't wake up one morning wanting to be a scale evangelist, honest. The urge grew gradually. But now, as America's kitchens fill with useless gadgets -- mango slicers, slider molds, cherry pitters, egg separators (what happened to hands?!) -- but still no scale in sight, I'm compelled to put on my Ernest Angley wig and spread the word. It began when I set out to write a book about ratios -- that is, learning to cook using proportions of ingredients rather than set amounts.
ENTERTAINMENT
December 1, 1985 | David Fox
When Ma Maison shuttered the doors to its Astroturf- and umbrella-strewn dining room the other day, management facetiously suggested that until a proposed new Ma Maison is built, customers should check out Pink's, Ontra Cafeteria or the Apple Pan. That's fine for customers. But where does that leave the play "Tamara," which has served a Ma Maison-catered buffet at each intermission since the show opened in May, 1984? A spokesman for the decadent Italian melodrama wasn't shedding tears.
FOOD
November 12, 1992
Your article on the dinner co-op ("Dinner on Your Doorstep," Sept. 3) was so inspiring that some of us at our children's nursery school have started our own co-op. It has turned out to be a wonderful experience. There are three families involved for a total of 12 people. It is great to have these wonderful dinners delivered; it's fun to get to try out new recipes for more than just your own family; we all get a great feeling being able to do something so totally nice for each other.
NEWS
April 28, 2011 | By Terry Gardner, Special to the Los Angeles Times
If you’ve wondered whether life would be simpler if you carried a spear instead of a cellphone, set sail for Go Native at the Polynesian Cultural Center on the Hawaiian island of Oahu . When guests begged to put foot to bark after watching locals demonstrate coconut tree climbing with bare hands and feet, the center's operators decided they should get a chance to do it. Besides tree-climbing Samoan style, seven other native activities...
ENTERTAINMENT
March 7, 2014 | By Nardine Saad
Reese Witherspoon and Cameron Diaz joined gal pal Drew Barrymore and others for a "girls trip" in Napa Valley this week that's giving us major culinary envy. The A-listers headed up to the Northern California wine country on Wednesday for what Witherspoon, 37, dubbed #girlstrip2014 , or what we want to refer to as "Charlie's Angels" meets "Eat Pray Love" with a dash of "Julie and Julia" and some "Legally Blonde" mixed in for good measure. The leading ladies took a cooking class at the Culinary Institute of America in St. Helena , just north of Napa, at the majestic Greystone property.
BUSINESS
March 1, 2014 | By Chris O'Brien
CUPERTINO, Calif. -- At an annual shareholders meeting Friday that was almost completely devoid of drama, Apple Chief Executive Tim Cook still managed to stun the audience for a moment and bring the room to complete silence.  Sitting on a chair onstage, holding an iPad and some notes, about halfway through a Q&A session, Cook suddenly said something unthinkable for a company that never says a peep about its future plans: "And now I'm going...
BUSINESS
February 28, 2014 | By Chris O'Brien
The little hockey-puck-sized Apple TV has turned into a big business.  During the company's annual shareholders meeting on Friday, Chief Executive Tim Cook said Apple TV had generated $1 billion for the company in its last fiscal year.  That figure includes sales of the $99 Apple TV unit as well as the content people are purchasing over it.  "It's a little bit harder to call it a hobby," Cook said. That was a reference to Cook's previous habit of saying the company considered Apple TV a "hobby" whenever someone tried to prod him into talking about his plans for the device.
NEWS
February 14, 2014 | By Lisa Dillman
SOCHI, Russia - American Emily Cook finished her Olympic career and moved on to her continuing task - taking care of the next generation. Cook spent a long time comforting an emotional Ashley Caldwell, the 20-year-old American who put down the highest score of the day in qualifying in women's aerials. But the high was soon replaced by a gut-wrenching low when she faltered in the first round of finals and failed to advance. The 34-year-old Cook, who served as Caldwell's mentor, left the world stage having competed in three Olympics.
SPORTS
February 14, 2014 | By Lisa Dillman
SOCHI, Russia -- Emily Cook was doing a facile job of providing a summation of her Olympic career and the future of American aerialists, all neatly done in the confines of the mixed zone on Friday. One question took slightly longer for Cook to answer. Cook was asked what Jeret "Speedy" Peterson would have had to say about her career. “He would have been bummed I didn't hit that second jump,” Cook said, laughing. “But no, he's with me. He's here. I'm positive of that.” Cook's close friend, Peterson, was a major figure in the sport by virtue of his skill and considerable charisma and helped her deal with a devastating injury in 2002, which kept her out of the Olympics.
SPORTS
February 12, 2014 | By Chris Dufresne
SOCHI, Russia -- American ski veteran Stacey J. Cook started to cry in the mixed zone after finishing 17th in Wednesday's women's Olympic downhill at Rosa Khutor. It mostly had to do with what she wrote after “ambition” in her official biography for the Sochi Games: “To win an Olympic medal,” she wrote. Cook didn't win a medal Wednesday and, at age 29, probably has only one more Olympic chance -- Saturday's women's super G. “The downhill is kind of the thing, though,” she lamented.
ENTERTAINMENT
October 12, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
After Mark Gold left Leatherby's Café Rouge in Costa Mesa, where he earned three stars for the Patina Group restaurant in the Orange County Performing Arts Center, he started looking for a space to open his own place. Not easy. I heard he was scouring the Westside, looking here, there, everywhere. But then he got lucky. Karen and Quinn Hatfield of Hatfield's in L.A. decided they wanted a larger space and nabbed the former Red Pearl restaurant, (i.e., the original Citrus) on Melrose Avenue.
BUSINESS
December 3, 1994
Broadway Stores Inc. and the California Culinary Academy Inc. on Friday said they are combining their efforts and will open cooking schools in Broadway department stores throughout the state. The first will be at the Crystal Court store in Costa Mesa. It is set to open in the fall of 1995. The centers will offer courses in cooking for both professionals and consumers.
BUSINESS
February 9, 2014 | By Stuart Pfeifer
People like rich, tasty food - and sweet, smooth desserts. That's a recipe the Cheesecake Factory Inc. has been following for more than three decades. The company's roots can be traced to the home kitchen of Evelyn Overton, who ran a small baked goods business from the family home in Detroit in the 1940s. She and her husband, Oscar, later moved to California to launch a bakery. In 1978, their son, David, opened the first Cheesecake Factory restaurant in Beverly Hills. "I didn't know what I was doing," David Overton told The Times in a 2011 interview.
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