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October 13, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
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.
December 28, 1991 | From Associated Press
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.
December 5, 2013 | Los Angeles Times Staff Writer
Total time: 2 hours, plus chilling and assembly time Servings: 4 Note: Please see the accompanying source box on where to buy seafood. Fresh, cooked Dungeness crab can be substituted for the live crab (omit Step 5). 2 bay leaves 8 parsley sprigs 4 thyme sprigs 3 cloves garlic 2 tablespoons black peppercorns 1 small to medium fennel bulb, trimmed and coarsely chopped 2 carrots, peeled and cut crosswise into about ¿1/2¿-inch pieces 3 leeks, dark and light parts, rinsed and cut into¿ ¿1/2¿-inch pieces 2 cups dry white wine 1 cup white wine vinegar 2 lemons, halved Fine sea salt 12 large shrimp (1 pound total)
June 20, 2012 | By Rene Lynch
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 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, 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.
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.
June 30, 2011 | By S. Irene Virbila, Los Angeles Times
Mount Eden Vineyards Estate Chardonnay is consistently one of the finest from California. But this one from the winery's Saratoga line — designed to showcase the Santa Cruz Mountain terroir — is a real find at this price. The fruit is right there in the first sip. Light on the oak, the 2007 Saratoga Chardonnay carries a gentle lilt of citrus and a touch of anise. Like its big brother, it is Burgundian in style, grace in a glass. Bring it to a dinner party as a ringer: It could be mistaken for a very expensive bottle.
You can thank the ambition of Tony De La Cruz for the mounds of food you get when you eat at Delmonico's Seafood Grille in Encino these days. De La Cruz became owner of the restaurant in May, and his long-term expansion plans call for him to win the loyalty of his customers with tons and tons of food. As Robert Monheim, De La Cruz's gregarious general manager, puts it, if you like seafood, you don't leave Delmonico's hungry. "This guy trained in France 23 years ago, and he was executive chef for a hotel chain with 140 chefs under him," says Monheim.
February 14, 2014 | By Susan Spano
Really, River's End is a bit of heaven, where the beautiful Russian River meets the sea and the Sonoma coast in big rocks and crashing waves. A gourmet restaurant with drop-dead views is perched above the placid estuary of the river, separated by a sandy bar from the wild ocean beyond. After dinner, I had to walk only a few steps downhill to a knotty-wood cabin with a soft bed and a picture window instead of a TV. I stayed just one night, which cost me about $250 for dinner ($85) and the cabin ($162)
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