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Lime

NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
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FOOD
June 8, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I'm not a big drinker, but there's a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It's called a Ruby Red Mojito, made with pink grapefruit juice. I've tried versions at other restaurants, but they're not as good as Akasha's. I'd love to serve this to friends on game night and would be delighted if you could get Akasha to give you its recipe. Katherine Fleischmann Valley Glen Dear Katherine: Bright and refreshing, Akasha's mojito combines fresh grapefruit juice with lime, rum, a touch of agave syrup for sweetness and club soda for a little fizz.
NEWS
September 11, 2012 | By Jenn Harris
I've always thought of Cognac as a drink that should be sipped. And it is. The smooth honey-colored liquor hits your tongue and warms your throat as it goes down, eliciting an "ah" sigh that deserves a leisurely pause of enjoyment. So when I found myself sucking down Cognac cocktails faster than the waiter could bring them Monday night I alarmed myself -- but when Cognac connoisseur and eighth-generation Hennessy family member Maurice Hennessy toasts you with a pink Cognac cocktail, you drink it. Hennessy visited the Crustacean restaurant in Beverly Hills on Monday for a Cognac tasting.
FOOD
December 23, 2010
  Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a Bartlett. Purée the pear in a blender with 1 ounce water. You can add a little lemon juice to keep it from oxidizing. This makes about one-half cup purée.
FOOD
May 22, 2013
  Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman's, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You'll have enough simple syrup and candied kumquats for up to 12 drinks. Candied kumquats 1 cup boiling water 1 cup sugar 12 kumquats, whole 1 stalk lemongrass, ends trimmed and two outer layers removed, slightly smashed with the side of a chef's knife 1/2 teaspoon orange blossom water 1. Add the boiling water to the sugar.
FOOD
December 26, 2001 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: Ciudad, the Two Hot Tamales' restaurant in downtown Los Angeles, serves an amazingly refreshing drink with mint and lime. Do you think they'd share the recipe? KELLY KRIEBS Hermosa Beach DEAR KELLY: This is a great tasting drink sans alcohol that the gals--Mary Sue Milliken and Susan Feniger--call Minty Lime Cooler. Add a shot of rum and you have a mojito, just in time for el Ano Nuevo. Minty Lime Cooler Active Work and Total Preparation Time: 5 minutes 1/2 cup lime juice 1/3 cup sugar 1/2 cup mint leaves 1 (12-ounce)
FOOD
November 4, 2009 | By Jessica Gelt
Now that Brazil is slated to become the first South American country to host the Olympics, maybe Americans will pay more attention to one of its finest exports: cachaça . Made from fermented sugar cane juice, the clear, fiery liquor puts the defining kick in Brazil's national cocktail, the caipirinha . Made with cachaça , muddled lime and sugar, a caipirinha is a profoundly simple beverage that perfectly captures the restless,...
REAL ESTATE
May 15, 1994
I would like to bring to your attention an inaccuracy that occurred in the April 24 Real Estate section, "That Crusty Bathroom Scum Is Actually a Buildup of Lime." In it, it is stated that the scale or lime building up in bathrooms and kitchens is calcium oxide. This is incorrect. Calcium oxide is very reactive and very caustic. It reacts vigorously with water, and will dissolve without too much effort. The scale or lime that builds up in bathrooms is calcium carbonate, which is not soluble, but is also not at all dangerous.
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