October 9, 2002 |
Rillettes is a traditional type of potted meat, poultry or fish, slowly cooked in seasoned fat then made into a paste. It makes a wonderfully rich hors d'oeuvre when spread on French bread and accompanied with small gerkins. Put the jar of rillettes in the refrigerator to chill and solidify before serving. Edouard Artzner goose rillettes, 6.7-ounce jar, $8.99 from Picholine, 3360 W. 1st St., Los Angeles. (213) 252-8722.
May 6, 1989 |
Police say a 15-year-old who put a straight pin in a jar of his family's baby food apparently did it to get some attention, solving the last of three food-tampering cases reported in the state within a week. There were no injuries in any of the cases. A Jacksonville family reported Monday that they had found a pin in a jar of baby food. Jacksonville Police Chief Thomas Weeks said Thursday that after investigators interviewed the family extensively, the 15-year-old son admitted placing the straight pin in the jar. The Jacksonville incident followed one in Springfield in which a baby-sitter trying to impress her employers said last Friday that she found pins in two jars of baby food.
May 15, 1989
El Cajon police evacuated a motel and nearby residences during the weekend after a crude bomb was discovered, authorities said. The sheriff's arson and bomb squad was summoned to the Budget 6 Motel in the 500 block of Montrose Court about 3:30 p.m. Saturday to disarm the bomb, a small jar filled with gunpowder with a fuse sticking out of it, police said. The bomb, apparently made with a cosmetics jar, was about an inch tall and 1 1/2 inches in diameter, police said. No one was injured, police said, and they had no suspects.
February 6, 2002
Thanks for your article about pot roast ("The Simple Pot Roast Hits the Big Time," Jan. 23). I inherited my grandmother's heavy cast iron braising pan. Everything I cook in it is delicious (friends say exceptional!), but I've never had anything as delicious as the pot roast at Jar. A friend took me there last weekend--too noisy, too crowded for me, I'm afraid. But once I tasted the pot roast, the outside world faded away. Thanks for the recipes in the article. If anything can attempt to do justice to Jar's recipe and technique, my grandmother's pan can. MAUREEN MARR West Hollywood
CALIFORNIA | LOCAL
June 10, 1989
Your writer failed to mention one other important plus for peanut butter: Besides tasting good and possibly helping to lower cholesterol, it has a long shelf-life and you don't have to refrigerate it after opening. I've never had a jar of peanut butter go bad, even when it sat around a long time after being opened. LOUISE HAUTER La Canada
April 30, 2003
There is an even easier way to make pickled eggs than the one you described ("Getting Eggs Into a Fine Pickle," April 16). When you eat the last dill pickle from a batch, save both juice and jar. Drop in a few peeled hard-boiled eggs, and let them sit in the refrigerator for a day or so. The longer they sit, the more pickled they get. Rich Varenchik Valencia