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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.
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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.
FOOD
September 8, 1994
Thanks for your article on making strawberry jam ("I Jam, I Said," June 16). Your recipe won second place for me at the Ventura County Fair this month. Peach jam and nectarine jam, made the same way, were both awarded honorable mentions. And this was the first time I've made jam. Most of my cooking is either outdoors on the grill or baking bread. Please pass the ribbon on. You really won it. --ED VON ESSEN Ventura
HOME & GARDEN
July 29, 2004 | Chris Erskine
I ENTER THE backyard like the Cat in the Hat, hairy legged and bent on mischief. I carry a tray full of steaks and a pair of tongs longer than your arm. There is a splotch of what looks like dragon's blood on my shirt. It's marinade. Why? Because it makes me taste better. At this time of year, how come so many men are so enamored with scorching meat over an open flame? Why does a smoky grill make us as happy as a cartoon character? It's not primal. It goes deeper than that.
FOOD
June 23, 1994
I enjoyed Russ Parsons' piece on fajitas ("In the Kitchen," June 2). The way he describes eating fajitas is the way we bolillos , or white people, used to eat them when I was growing up in Harlingen, in south Texas. But I had friends who were Mexican cowboys, rancheros , and they fixed it completely differently and it was amazing. It is still one of my favorite ways to cook meat. When you buy the fajitas (skirt steak), buy them untrimmed, with all the fat and gristle still covering it. You may have to go to a Latino market to find these.
SPORTS
September 8, 2001
The Cardinals' Bud Smith no-hitting the Padres? The organization claims he's a rookie, but shouldn't we check his ID, passport, or any other documents that can prove this, just to be on the safe side? Don't want to go through that mess again. Mark J. Featherstone Windsor Hills Because we all know that the Yankees are going to win the World Series again this year, I have a suggestion for some alternative programming. How about T.J. Simers versus Allen E. Kahn in the World Series of Sarcasm?
FOOD
March 12, 2008
Total time: About 3 hours 15 minutes, plus marinating time Servings: 6 Note: From test kitchen manager Noelle Carter. Mesquite flour can be found online at www.casadefruta.com , www.desertusa.com and www.amazon.com , as well as at select health-food stores. 1 rack spareribs 1 1/2 tablespoons salt, divided 1 1/2 teaspoons pepper 1/4 cup plus 1 1/2 tablespoons mesquite flour, divided 2 tablespoons olive oil 2 onions, peeled and sliced into ¼-inch rings Juice and grated zest of 2 oranges Juice and grated zest of 2 limes 1 tablespoon dried oregano 1 habanero pepper, seeded and roughly chopped 1 tablespoon chopped ginger 1/4 cup brown sugar 1/4 cup dark rum 3/4 cup coconut milk 2 tablespoons Dijon mustard 1. Peel the silverskin from the spareribs, then rinse, pat dry and place in a large, nonreactive baking dish.
FOOD
June 25, 2008
  Total time: 25 minutes, plus steeping and macerating time Servings: 4 Note: This recipe makes more lavender syrup than is needed; you can use it as a sweetener in iced tea, lemonade and cocktails. You also can buy lavender syrup at Surfas in Culver City and Monsieur Marcel in the Original Farmer's Market. Fresh, organic lavender is generally available at farmers markets and select nurseries. Dried lavender is also available at farmers markets, as well as Surfas in Culver City and Nicole's Gourmet in Pasadena.
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