July 1, 1990
Has Reichl ever experienced a more honest prawn than at Killer Shrimp, in Venice? Tender shrimp basted in a savory sauce served with a large colander of sourdough bread surely deserve a mention. KARL GROMELSKI Santa Monica
February 6, 2008
OBSESSED with baking bread, I was just last night trying to figure out what to do about a starter. This morning your article ["Hot on the Trail of Sourdough," by Amy Scattergood, Jan. 30] gave me inspiration as well as helpful hints. Sandra Messick Bra, Italy -- THANKS for a wonderful article on sourdough. There was enough detail and discussion of the potential pitfalls that I felt like I could give it a go. If you're fascinated by the whole fermentation thing, I recommend "Wild Fermentation" by Sandor Katz.
September 10, 2008 |
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. Ruth Mayle Northridge Dear Ruth: These light, crisp crab cakes are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick. -- Traxx crab cakes Total time: 30 minutes Servings: 5 Note: Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.
August 25, 2002
As a not-quite-sixtyish woman who has stayed in "youth" hostels from San Francisco to Istanbul, I add my applause to Arthur Frommer's recommendations ("Hostels Serve Young, Young at Heart," On a Budget, Aug. 11). Hostels provide inexpensive lodging and unique opportunities to expand cultural horizons. The hostel at Ft. Mason in San Francisco has a kitchen, where my new hostel friends and I prepared an Italian meal. Not only was it delicious, but it also allowed me to introduce my international dining companions to a San Francisco delicacy: sourdough bread.
CALIFORNIA | LOCAL
August 21, 2005 |
A well-known brand in the city's signature sourdough bread industry has sold its last loaves. The plant that produced Parisian sourdough bread was shut down Friday by the bankrupt Kansas City company that has owned it for the last decade. The Parisian label was a staple at Bay Area stores and restaurants for 149 years. Interstate Bakeries shut down the bakery to cut costs, a company spokesman said.
November 18, 1990 |
Not all turkeys are made of flesh and bones. The bakers at Pioneer Boulangerie in Santa Monica make their turkeys out of sourdough. There are also sourdough pumpkins and sourdough cornucopias. Epi Hernandez and his brother, Gabino, shape the holiday loaves for the Boulangerie. And they put a lot of detail into the birds. The tail feathers stand out, the wings are gracefully marked, the claws are defined, and a raisin marks the eye.