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May 26, 2012 | By Deborah Netburn, Los Angeles Times
The research institution that brought you the fax machine and GPS has come up with another potentially world-changing invention: a bottle coating so slick that every last bit of ketchup slides out quickly and easily. In what could be a disruptive technology for the ketchup industry, an MIT professor has found a solution to getting the last clingy globs of ketchup (or honey or jelly) out of a bottle. No word yet on how it could affect ketchup sales, but the technology uses a new type of food-grade coating that has the slipperiness of a liquid but the rigidity of a solid.
December 22, 2012 | By Betty Hallock, Los Angeles Times
Panforte 's name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper, cloves, coriander, nutmeg, cinnamon and cocoa. Maybe it's because panforte is so often compared with fruitcake and confused with panettone - the raisin- and candied fruit-studded, brioche-like Italian bread - that we don't see enough of the traditional Tuscan cake during the holidays.
July 2, 2008
  Total time: 35 minutes, plus cooling time Servings: 2 quarts Note: Adapted from Nikki Cohen, bar manager at the Hungry Cat. Honey-lavender simple syrup 2 cups sugar 1/2 cup honey 1/2 cup lavender Bring the sugar, honey, lavender and 2 1/2 cups of water to a boil, then simmer for 15 minutes. Strain the syrup, discarding the lavender and allow to cool to room temperature before refrigerating. Makes about 3 cups. Reserve the extra for other aguas frescas or cocktails.
December 17, 2010 | By Jessica Gelt, Los Angeles Times
Awash in cool whites and low lights, the Hungry Cat is the perfect place to toss back a leisurely after-work cocktail or two. Especially on weekdays, when many of the restaurant's alcohol-laced libations are half price from 3 to 6 p.m., leaving you with more money to slurp down a few succulent oysters from the fantastic raw bar. And although you might feel compelled to drink a crisp, white wine with your bivalve bonanza, there is a seasonal cocktail...
July 1, 1989
In his zeal to oversynonymize, Michael Wilmington gave the ant species a couple of extra legs to stand on by describing Anty, his perceived hero in "Honey, I Shrunk the Kids" (June 23), as a "brave arachnid." Wilmington's apology for this gaffe could properly be, "Honey, I blew the review." PAUL M. THIELE Los Angeles
November 5, 2008 | ASSOCIATED PRESS
Tiggers might not like honey but collectors apparently do. A sketch by Winnie the Pooh illustrator E.H. Shepard titled "Tiggers Don't Like Honey" fetched $49,770 at auction Tuesday, well above the pre-sale estimate of $24,000 to $32,000. Bonhams auction house said the drawing, of Pooh dipping his paw into a honey pot while Tigger and Piglet look on, was bought by a private collector in Germany for his wife, who had loved the characters as a child. The large oval pencil drawing is an enlarged version of an illustration that appeared in A.A. Milne's children's classic "The House at Pooh Corner."
March 26, 2008
Total time: 35 minutes, plus chilling time Servings: 10 Note: Adapted from a recipe by Lucques pastry chef Breanne Varela. Acacia honey is available at Bay Cities Italian Deli in Santa Monica, Surfas in Culver City and some specialty grocery stores. Gelatin sheets are available at Surfas and baking supply stores. This recipe calls for 5-ounce ramekins or molds. 4 1/2 sheets of gelatin 3 cups heavy whipping cream 1/2 cup milk 3/4 cup acacia honey, plus extra for drizzling 1/4 cup crème fraîche 3 to 4 blood oranges 1. Fill a small bowl with ice water, and insert the gelatin sheets to allow them to soften for 2 to 3 minutes.
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