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Dishes

NEWS
November 13, 1991 | PAUL JACOBS, TIMES STAFF WRITER
In an action likely to raise concerns around dinner tables throughout California, the state attorney general joined an environmental group Tuesday in suing 10 major dishware manufacturers for failure to warn consumers of potentially dangerous amounts of lead that can leach into food from household cups, plates and bowls. The legal action by Atty. Gen.
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FOOD
January 27, 2011 | By Betty Hallock, Los Angeles Times
It's lunchtime on the last Thursday of 2010, and JoAnn "Jo" Stougaard is holding court at her usual corner table at Jitlada on Sunset Boulevard in Hollywood, as she has nearly every week since March. But this is a momentous occasion. Today, Stougaard will eat her 148th, 149th and 150th dishes from among the restaurant's about 300 mostly southern Thai specialties ? the halfway point toward her goal of working her way through the entire menu, curry by curry, pad see ew by pad Thai, miang khun shrimp by yala tiger prawn.
FOOD
February 9, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Navigating downtown is - there's no getting around it - tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with sidewalks teeming with thousands of pedestrians, or just as easily find yourself on a deserted avenue, shops closed up tight. The scene switches moods - active, lonely, thriving, haunted - from block to block and street to street. One very alive stretch is Main Street in the Old Bank District.
FOOD
August 3, 2013 | S. Irene Virbila, Los Angeles Times
No mistaking when you meet Semsa Denizsel. She is the real deal: a female chef in a place where that's unusual enough, self-taught, outspoken in her opinions, fierce in her love for Turkey and its food. She's been called the Alice Waters of Istanbul. Not only do they share a farm-to-table philosophy, but they also have the same uncompromising sensibilities. Her cooking at Kantin , her simple but sophisticated restaurant in Istanbul, is lusty, exuberant, real. The plating is natural, unforced, a woman's eye. "I don't like fussy.
ENTERTAINMENT
November 27, 1988 | Compiled by Kathie Jenkins
When you feel like turning the tables back to the past. DAN TANA'S, 9071 Santa Monica Blvd., West Hollywood. (213) 275-9444. $15-$35 per person. Style: Old Hollywood hangout serving substantial Italian food. Decor: Red and white checks; tan celebs. Recommended dishes: Spaghetti with meatballs; cannelloni; steak. KING DRAGON, 170 N. La Cienega Blvd., Beverly Hills. (213) 652-4187. $20-$40 per person. Style: Chinese chow from the 50's updated 80's style. Decor: Dark.
FOOD
October 14, 2009
Wat Dong Moon Lek LOCATION 4356 Fountain Ave., Los Angeles; (323) 666-5993. PRICE Small plates, $4.59 to $7.99; small and large noodle dishes, $3.99 to $6.99; main dishes, $5.99 to $10.95; desserts, $3 to $5.99. BEST DISHES Chile peppercorn over rice, larb tod , rambutan salad, tom yum udon, desserts. DETAILS Open daily, 11 a.m. to 10 p.m. Cash only (in the process of getting credit card access). Lot and street parking. No alcohol.
NEWS
May 25, 2011 | By Marissa Cevallos, HealthKey / For the Booster Shots blog
No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t start thinking this lower-cooking-temperature advice holds up across the board. The safe minimum temperature varies by food. Here’s a quick primer, from the appropriately titled USDA brochure “Is It Done Yet,” on how high internal temperatures should be to kill bacteria. -Steak and roasts: 145 degrees.
MAGAZINE
July 1, 1990
Wish you'd do a list of good-health dishes. Help us enjoy dining out without fear of a space in tomorrow's obituary column. TOGO W. TANAKA Los Angeles
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