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Spoon

FOOD
February 11, 2010 | By Rene Lynch
As a woman, I know I'm supposed to swoon at the sight of chocolate and lower my voice when I rhapsodize about chocolate truffles, souffles and bouchons , as if I were talking about an illicit love affair. So the first time my then-boyfriend, now-husband brought me a box of exquisite chocolates for St. Valentine's Day, I squealed with delight like I knew I should -- and then promptly stowed the box in the back of the fridge. He found them a few months later -- the cold and the cocoa butter had already rendered them dusty, and it was clear that I hadn't eaten a single one. He looked at me, he looked down at the box he held in his hand, he looked back at me -- a look of utter shock on his face.
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HEALTH
January 11, 2010 | By Amina Khan
"Heaping" teaspoon or "level"? That's the nail-biting dilemma that usually confronts amateur boulangeries as they timidly mix baking soda or salt into their cake batter. In medicine, though, the unreliability of the average spoon -- and by average spoon, we mean a tool more commonly used to stir sugar into coffee -- can create far more serious problems. In a study in the Jan. 5 issue of the Annals of Internal Medicine, researchers asked student patients at the Cornell University health clinic to pour out 5 milliliters of cold medicine into different-sized kitchen spoons.
FOOD
November 18, 2009 | Elina Shatkin; Krista Simmons; Jerry Hirsch
Melissa Hanna and Laurel Tincher think they've found their sweet spot. The two college-age entrepreneurs recently launched the Little Spoon dessert truck (Twitter: @weliketospoon). With more experience in publicity and event promotion than at a professional oven, the pair will leave the baking to others. Little Spoon has contracted with caterers to produce a rotating menu of brownies, cookies, bars, layer cakes, eclairs, tiramisu, creme brulee, (maybe) cupcakes and novelty items such as pumpkin brittle, macaroons and cookie bark (layers of toffee and chocolate drizzled on cookies)
ENTERTAINMENT
October 30, 2009 | Yvonne Villarreal
The independent film "The Room" didn't exactly make a splash when it opened six years ago. Critics panned it -- the few who reviewed it, that is -- and moviegoers stayed away in droves. So why, on a Saturday night, are hundreds of people lined up around the second-floor space of Laemmle's Sunset 5 theater on Sunset Boulevard, waiting to see it? And why are many of them lugging bags full of plastic spoons? "The Room" has become the latest cult movie sensation, complete with its own rituals and rules of engagement.
TRAVEL
October 4, 2009 | Phil Zimmerman
"So what are you having for breakfast this evening?" asked the waiter, while pouring Sauvignon Blanc into tiny white ceramic cups typically used for hot tea. As I reviewed the menu, I could feel the stranger next to me at the communal table leaning over my left shoulder. "You should really try the Burmese fish stew," said the woman with bright bleached blond and pink hair. "It's absolutely to die for." Welcome to one of the latest quirky restaurants to hit the dining scene in San Francisco, a city known for its culinary excellence and a style all its own. Of course, you can always visit the usual spots such as the Slanted Door.
ENTERTAINMENT
March 15, 2009
"Cave People" Linda Hayward Fifty thousand years ago, hunters roamed the Earth. They were cave people. They spotted a deer. The deer tried to attack, but the hunters used their spears to defend themselves. Their home was a cave. There was a good soft sleeping place in the cave. The Ice Age menu was toasted beetles, roasted turtles, fresh cattails, bison brain stew and chopped roots. How do we know about these hunters? Are they still alive? Read the book to find out.
ENTERTAINMENT
September 12, 2008 | Jessica Gelt, Times Staff Writer
The LEGENDARY green beverage known as absinthe was once forbidden fruit in the U.S., enjoyed only by those swigging from a smuggled bottle. Now that absinthe has been legal here for nearly a year and a half, it has lost its outlaw luster but gained a new following. As a result, a slew of bars and clubs in Southern California are serving up the "green fairy," using the same intricate rituals and delicate glasses and spoons once used to purvey the liquor to bohemian vanguards -- Ernest Hemingway, Oscar Wilde, Vincent Van Gogh, among them -- who elevated its consumption to an art form.
FOOD
January 9, 2008
  Total time: 30 minutes, plus rising time for the dough Servings: 12 (Makes 3 dozen beignets) Note: Adapted from a recipe by chef Bryan Gilmore of the Creole Creamery in New Orleans, from "86 Recipes."
FOOD
May 30, 2007 | Betty Hallock, Times Staff Writer
FOOD editor Leslie Brenner was wowed by the creamy rice pudding at Rustic Canyon in Santa Monica. Dense and luscious, heady with cinnamon and vanilla and fragrant with a bit of orange zest, it's served heaped into big bowls -- the helpings are large, and they're meant to be shared (we've downsized them a bit). The yummy surprise is a pool of bittersweet chocolate melted underneath the blanket of warm pudding. Make sure you go all the way to the bottom with your spoon.
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