May 24, 2010
Re "The War on Salt Goes Corporate," May 17, you missed the saltiest of all: fried chicken. Also, we always laugh when the Food Network chef says "a little bit of salt, a little bit of pepper" — every few minutes! John Albritton Laguna Beach • That article on salt may be the best one written for The Times all year. I'm also dismayed by the "serving size" on packaged foods, which is always smaller than an average person's serving, further misleading the consumer as to how much sodium they are actually getting.
November 17, 2012 |
Regular brining gives you a moist turkey - and the need to find a place to refrigerate a 10-gallon bucket for three days. Try this dry-brined turkey developed by Times Food editor Russ Parsons; if you've got salt and a big plastic bag, you're on the way to the best bird ever. The recipe is demonstrated in the video at left by Russ Parsons. Dry-brined turkey is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
December 2, 2009 |
A minor mystery surrounds my grandmother's collection of salt cellars. No one in the family seems to know when she started collecting them, or exactly how many she had. "After somebody goes, you think of all these questions that you wished you had asked them," my Aunt Ellen told me over the phone the other day. My grandmother's name was Beulah Schrag, but everyone called her Boo. She died at home in Natick, Mass., just over two years ago. At 91, she had spent 30 years without her right leg, which was amputated due to cancer the year I was born.
November 1, 2012 |
Bulgarian archaeologists have found what they believe to be the oldest town in Europe, a salt production center called Solnitsata near the modern-day city of Provadia. Although the 6-millenium-old town held only 350 people or so, it was apparently very wealthy because it supplied salt to much of what is now the Balkans. The town was functional more than 1,000 years before the beginning of Greek civilization. Remains of Solnitsata have been carbon-dated to 4,700 to 4,200 B.C., but salt production at the site began as early as 5400 B.C., according to archaeologist Vasil Nikolov of Bulgaria's National Institute of Archaeology.
May 14, 2013 |
Want to satisfy your full day's requirement of salt, fat and calories? Sit down in a restaurant and order a meal. After an exhaustive analysis of 3,507 possible ways to order 685 meals at 19 restaurants chains in Canada, researchers found that the average meal contained 151% of the recommended daily value of sodium. That means a single breakfast, lunch or dinner had enough sodium to get you through an entire day and a half. Overall, more than 80% of the meals studied contained at least a full day's supply of sodium, according to a report published online Monday in JAMA Internal Medicine.
March 9, 2012 |
Rueful, funny and wise, "The Salt of Life" is a comedy not of errors but of the tiniest of missteps. A warm yet melancholy film of quiet yet inescapable charm, it has a feeling for character and personality that couldn't be more delicious. That a film as delicate, personal and small-scaled as "Salt of Life," directed and co-written by Italy's Gianni Di Gregorio, exists at all is a function of fate and chance. Di Gregorio, who also stars, acted as a young man before beginning what became an accomplished screenwriting career.