January 11, 2010 |
"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.
November 18, 2009 |
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)
October 30, 2009 |
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.
October 4, 2009 |
"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.
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.
September 12, 2008 |
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.
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."
May 30, 2007 |
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.
March 21, 2007
A whole fish is beautiful to look at and makes a spectacular presentation at the table. But that means taking the meat off the bones for serving. Don't worry, it isn't hard, and with only a little practice, you'll be filleting tableside like a continental maitre d'. All you'll need are two serving spoons and a basic working knowledge of how a fish is built, or at least where the bones are buried. The most important key to success is making sure the fish is thoroughly cooked.