October 13, 2012 |
Are you a connoisseur of agony? Then drop by Starry Kitchen for a bite some evening, somewhere around 9 p.m. if you can swing it, and listen to the customers who have been denied a shot at the Singaporean chili crab. They will be muttering imprecations when they think the staff is out of listening range, grinding teeth, staring up at the glittering pastels of the high ceiling as if they expect a unicorn to flutter down from the rafters with a sackful of British Columbia's finest culinary export.
February 26, 1995 |
"In heaven there is paradise, on earth Suzhou and Hangzhou," according to a Chinese Yuan dynasty poet. Suzhou, in centuries past a haven for scholars, painters and poets, with its quiet walled gardens and jade-green (but don't look too closely) canals, still retains much of the old city's loveliness. And its citizens still love to eat the food that has made the city justly famous. Particularly when the weather begins to cool, they begin to think of crabs.
December 28, 1991 |
The Food and Drug Administration warned consumers Friday against eating the internal organs of Dungeness crab harvested off the coasts of California, Oregon and Washington because they may contain a harmful toxin. Although the crab meat itself is safe to eat, the viscera, or internal organs, may contain domoic acid, a naturally occurring toxin produced by marine plankton, FDA Commissioner David A. Kessler said.
June 20, 2012 |
Revenge is best served cold. As in the chilled ceviche cocktail that Christine Ha served up Tuesday on "MasterChef" after she deftly dismantled a live crab. While blind! Take that, Ryan Umane. Ryan tried to trip up his competitors in a canned-versus-live challenge -- as in, he had to decide which of the remaining competitors would be forced to cook up a dish with canned crab, and who would be forced to use live crab. Ryan was strategic and brilliant. By and large, he gave the best home chefs the canned crab so they'd be forced to prepare a dish featuring the "inferior" ingredient.
October 3, 2013 |
If you like to be part of an exclusive crowd when it comes to dining out, you might be interested in the launch of an elite little four-seat raw bar called Cru Bar at Acabar in Hollywood. Acabar opened in July and has been developing buzz for its vibrant bar scene as well as its eclectic cooking courtesy of lauded chef Octavio Becerra, who created a menu that explores food from the "spice trail": Southeast Asia, India, Lebanon and Northwest Africa. With Cru Bar, Becerra is focusing his attention on creating an omakase tasting menu that he calls "Ob Kase.
May 30, 2010 |
BP's request for tax records poses a problem for some residents of fishing communities in southeastern Louisiana — the nonconformists who haven't kept records or reported their cash income. The first step for a commercial fisherman or coastal business seeking compensation for losses suffered in the oil spill seems simple enough: Submit copies of a commercial fishing license, proof of residence and tax statements. But the request for tax records poses a serious challenge to some residents of close-knit fishing communities on the swampy edges of southeastern Louisiana, which for generations have harbored self-reliant nonconformists who don't pay much heed to everyday rules and regulations.
October 13, 2012
Starry Kitchen in Tiara Café One of Los Angeles' favorite pop-ups pops up again - except when it doesn't. Call first to be sure, and to reserve the chili crab. LOCATION 127 E. 9th St., Los Angeles, (213) 814-1123, starrykitchen.com PRICES Appetizers, $5-$11; main courses, $11.50-$22.95, more for crab; desserts, $5-$6. DETAILS: Open 6 to 10 p.m. Tuesday to Saturday. Beer, wine and sake. Validated lot parking.
October 20, 1996 |
Until a few weeks ago, all of my experience with crab was in situations where the crab was at great disadvantage: on a plate, at a table, in a restaurant. Now the tables were turned. As we pulled the trap out of the water, the biggest Dungeness crab we had seen all day was perched on the top ring. I could swear it smirked just before doing a half gainer back into the water, 20 feet below. We hauled the dripping ring net out of the water and onto the pier, but it held only tiny, undersized crabs.
May 15, 2001 |
There may be a crisis brewing in the Chesapeake Bay, but this town's watermen are "damned if we can find it," one of them, Stewart Emily, said recently. They may be damned anyway. They come in from the bay every afternoon, bringing what they say is fresh evidence that Maryland's blue crab population is thriving. Their caps and sleeves are streaked with crab muck. Their hands are nicked. They have russet August sunburns three months early.