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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.
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FOOD
March 30, 2013
Chiang Mai-style curry 6 1/2 hours. Serves 8 to 12. Housemade red curry 1 ounce (about 60) dried red chiles About 2 3/4 tablespoons (.8 ounce) white peppercorns About 2 tablespoons plus 1 teaspoon (.55 ounce) whole cumin seeds About 3 1/2 tablespoons (.63 ounce) whole coriander seeds About 1 tablespoon plus 1/8 teaspoon (.4 ounce) brown mustard seeds About 18 cloves (2 1/2 ounces) garlic, minced About 3 inches root (2.2 ounces) fresh ginger, minced About 1 stalk (2.2 ounces)
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
June 9, 2012
  Total time: 8 minutes Servings: 1 snow cone Note: Adapted from Daniel Warrilow of Son of a Gun. This recipe requires a snow cone or shaved ice maker. 1 ounce aquavit, preferably Krogstad 1 ounce rum, preferably Banks 5 Island 1 ounce coconut syrup, preferably St. Vincent 1/2 ounce lime juice 1/2 ounce lemon juice 1 slice lemon, for garnish 1 Maraschino cherry for garnish In a cocktail shaker filled with ice, combine the aquavit, rum, coconut syrup and lemon and lime juices.
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)
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.
FOOD
July 29, 2009
Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving. 1 under-ripe cantaloupe 1/2 cup plain yogurt 1/2 teaspoon grated ginger 3/4 teaspoon curry powder, or to taste 1/2 teaspoon salt, or to taste Zest and juice of 1 lime, more to taste 4 teaspoons thinly sliced mint 1. Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length.
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.
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