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July 3, 2003 | Chris Erskine
Here WE ARE, heading back to our favorite butcher shop. To Porterville, Calif., we go. The city that never sleeps. "He was married to one of those women with no lips," says my buddy Irv, "so her lipstick always looked crooked." Irv is weaving stories as we zigzag our way to Porterville, a couple of hours and 50 tall tales from Los Angeles. It's like being on the road with a 45-year-old Tom Sawyer. The speedometer reaches 70. Irv's mouth tops 85.
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FOOD
April 21, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson's Bar and Grill . Among other marvelous presentations was its steamed Manila clams. Do you suppose its chef, Brendan Callaghan, would share his recipe? Robert E. Tumelty Seal Beach Dear Robert: Hudson's Grill was happy to share its recipe for steamed Manila clams, which we've adapted below.
FOOD
July 2, 1987 | BETSY BALSLEY, Times Food Editor
Barbecuing is like cooking chili. Each devotee is absolutely, incontrovertibly convinced he or she does it best. It is a personal accomplishment that can be equaled by no one and, of course, each is equally certain that his or her personal recipe for barbecue sauce (usually a tightly held secret) cannot be matched by anyone anywhere. We are talking fanatics here. These are grilling and smoke-cooking experts who have no peers. There's only one way to grill or smoke foods for this group . . . and that's their way!
MAGAZINE
October 20, 1996
Regarding "If It Doesn't Move, Grill It!" (by Mary Melton, Sept. 15): Peas porridge hot Peas porridge cold Peas porridge on the grill Leaves me cold! Harron Kelner Chatsworth
FOOD
July 17, 2002 | MAYI BRADY, TIMES STAFF WRITER
Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That's why I was thrilled to find bottled ponzu in the supermarket--there's no trick to opening a bottle. Take five minutes to add a few ingredients to the ponzu and you've got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you've got a meal. The glaze also would work well on grilled shrimp or fish.
FOOD
June 25, 2008
  Naked ribs Some people like barbecue for the sauce; purists like it for the pork. If you're one of the latter, you have to try these ribs, developed by Food editor Russ Parsons. You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth.
FOOD
March 12, 2008
  Recipe: Bistecca fiorentina (Tuscan steak) Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4 Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher, such as Guss Meat Co., 949 S. Ogden Drive, Los Angeles, (323) 937-4622. 1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds)
FOOD
April 9, 2003
Please tell me "The Hollywood Lunch" (March 19) was fictional. In this day and age, with the state of the world, it's amazing (and disgusting) that adults act this way. Whatever happened to acting decent and just going about your business? Making "junior" agents give up their tables just because you can proves what Martin Mull once said: "Hollywood is high school with money." Keri Scaggs Pacific Palisades Not only the "industry type" is treated well by Michael Goddard and staff at the Grill.
FOOD
July 3, 2002 | ABBY MANDEL, SPECIAL TO THE TIMES
Bruschetta, the traditional Italian garlic bread grilled over coals or wood, is a good appetizer for summer entertaining. The grilled surfaces of the bread are rubbed with cut garlic, then drizzled with olive oil and typically served with toppings. I sometimes like to make a meal of bruschetta. Two of my favorite toppings are herbed goat cheese with roasted red peppers and shrimp salad. The toppings can be prepared a day ahead; it's easy to spread them on the warm bread slices just before you eat. Choose the highest quality crusty baguette and cut it at an exaggerated angle to produce the largest 1/2-inch thick slice, about 3x5 inches.
BUSINESS
May 22, 2011
Location: 2431 Green View Place, Los Angeles 90046 Asking price: $1,499,000 Last sold for: $1,175,000 in 2003 Size: Two bedrooms, two bathrooms and one half-bathroom in 1,779 square feet Lot size: 9,380 square feet Additional features: Gated front entrance, limestone floors, silk wallpaper, Miele dishwasher, Thermador grill and double convection oven, Sub-Zero refrigerator, KitchenAid microwave, Viking...
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