August 22, 1991 |
Flashing wide smiles, young baseball players from Isehara, Japan, revealed what they have discovered since arriving in their town's sister city of La Mirada last Sunday. Their American counterparts--boys 10, 11 and 12 years old--have their own bedrooms in large houses, chew sunflower seeds during games and speak openly to their parents without being spoken to first.
May 27, 1996
Do everyone a favor. The next time you hear one of those moron futurists tell you that 90% of the country is going to have a personal computer at home in the next five years, kick him/her in the . . . for me ("Don't Call Us," April 29). PCs are really a load of crap (and I have one). You would think that manufacturers would have come across with something that is bulletproof. With all the things that can go wrong with a PC (and that usually do), it's a wonder the consumer has maintained the growth rate the computer industry has enjoyed for the last couple of years.
November 27, 1992 |
Spoon bread, an old-fashioned cross between corn bread and corn souffle, makes a satisfying Sunday breakfast or a wonderful side dish for Sunday dinner. The dish can be as simple or as complex as you like. Some versions call for beaten egg whites to make a higher, frothier mixture; others use plenty of cream for a rich, dense texture. The recipe that follows is an easy spoon bread. It uses corn kernels for body and more corn flavor, and a dash of red pepper flakes to wake up the appetite.
August 24, 2005 |
It came into view during the dessert course of a tasting menu. Suddenly, there it was, clear as day, between the dessert plate and the knife: a sauce spoon. Made of sterling silver, it was flat -- not spoonlike at all, really, in the sense that it didn't have a bowl-like depression -- with a tiny notch in the side. Once upon a time, you could find sauce spoons, predictably, at the finest restaurants.
January 5, 2000 |
This Mexican spoon bread is a twist on a wonderful old Southern cornmeal recipe. It isn't really a bread that is sliced and buttered, but it's just as comforting. Spoon bread is soft and creamy and can be eaten with a fork or a spoon. The combination of black beans and cornmeal makes this dish especially comforting on a cool winter day. Serve this with your favorite salsa on the side along with a dollop of sour cream and you will certainly feel satisfied.
May 3, 1994 |
7The suits are sharp, the resumes impressive. What else could a UC Davis graduate student need to succeed in the cutthroat world of business? How about a class in table manners? One student was a job finalist until he was taken for an interview to a four-star restaurant. "At the end of the meal, he blew it," said etiquette consultant Shirley Wiley. "He took his thumb to push rice onto his fork. And that moment, the interview ended."
June 12, 2002 |
These new French cooking spoons are practical and attractive. They are made of a heat-resistant combination of polyamid and composite fiberglass and can withstand temperatures up to 430 degrees. They are also dishwasher-proof and will not stain or retain odors as wooden spoons do. They come in red, white, yellow, blue and beige. Matfer Exoglass spoons, $5.25 each from Surfas, 8825 National Blvd., Culver City. (310) 559-4770.
February 19, 2002 |
Alisa Camplin measures her life in wooden spoons. The pint-sized Australian sticks the utensils into the snow to mark her launching point for aerial stunts she performs 50 feet in the air, perilous flights whose landings aren't cushioned by hydraulics. Like many aerial skiers, Camplin, 27, came to the sport by way of gymnastics. She didn't start skiing until she was 19, and her first training jumps were made into a scummy pond filled with leeches.