May 5, 1994
I greatly enjoyed reading about a rarely remembered Jewish soul food in "Risky Gribbeness" by Dan Berger (April 28). My mother would also save the fat from her chickens in the freezer and periodically work her magic with an iron frying pan and a huge pile of chopped onions. Our family called the cracklings grieven , which would sit in a colander on the counter for several days until nibbled away. However, our primary motivation in preparing grieven was to obtain a jar of fragrant yellow schmaltz to keep in the refrigerator for sauteing, for sandwiches and for the preparation of the most moist and delicious mashed potatoes imaginable.
January 22, 1989
Frank Riley's article, "Kansas City, Where Things Are Up to Date" (Nov. 6) brought back many sweet and delicious memories. On a recent visit to Kansas City everyone was friendly and pointed out the "must see" attractions. Recommended for dinner was Grannie's, 1803 Baltimore Ave., which turned out to be one of the best restaurants. I had pan-fried chicken piled high on my platter, bowls of mashed potatoes and thick, country gravy, hot biscuits and homemade cinnamon rolls. Napoleon's Bakery, 5495 West 95th St., had rich pastries in a European flavor to die for. LISA GILMAN Beverly Hills
February 15, 2003
As a patent attorney, I agree that the U.S. Patent and Trademark Office has been awarding patents too frequently, and I applaud the efforts to tighten things up. This tightening should be based on a serious examination of what creativity really is and what its hallmarks are. "Note: This Headline Is Patented" (Feb. 7) strongly implies that identification of creative work is a matter of "common sense." It is not. For example, the peanut butter and jelly sandwich patent covers, at most, only PB&Js where the edges of the crust are mashed or crimped together in some fashion.
July 17, 1988
Judith Morgan in "Simple Dining in the Bistros, Brasseries of Paris" (June 19) says she doesn't go to three-star restaurants. What she doesn't say is that L'Ambassade d'Auvergne, her example of cheap eating, was for many years a one-star restaurant. I don't know its current status, but its aligot, that wonderful garlicky mashed potato dish, was famous and often written about, as was the restaurant. I assume it is still very well-known. Gustafson, the author she quotes, didn't have to do much detective work to find such an example of good Parisian food.
August 31, 1986
Apparently, I was eating at all the wrong diners back in the '50s (and even the '40s) in Ohio and New Jersey, because they were not much like the current replicas described in Calendar ("Diners: Blasting Back to the '50s," by Ruth Reichl, Aug. 17). I don't remember any cutesy signs--or cutesy waitresses either, for that matter. Most of the women were middle-aged, wore orthopedic shoes and didn't take the time to tell you their names were Karen or Kimberly or Melody because they were interested in getting the order to the customer fast and right.
August 12, 2010 |
This is Beverly Hills?, I wondered, oh so many years ago when a friend took me to lunch in a sweet little house with a fireplace on South Beverly Drive. Chez Mimi later moved to Santa Monica, and Urth Caffé now dispenses soy lattes and iced green tea from that rose-covered cottage. Back then (and now), South Beverly Drive didn't seem fancy at all, more like a small-town Main Street where you'd find shops selling nightgowns and one-piece swimming suits, baseball cards and birthday gifts.