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July 1, 1990
Reichl missed a great lunch and dinner spot: Indigo on 3rd Street. Try the rosemary chicken pasta, calamari pasta, garlicky flank steak, terrific fresh bread, and have a bowl of cappuccino--they let you sit and enjoy it. ANNABELLE GURWITCH Los Angeles
June 23, 2011
  2009 Domaine Chignard Fleurie 'Les Moriers' If the only Beaujolais you've ever encountered is Beaujolais Nouveau and you've never tasted a Beaujolais cru, then this is the wine to make you fall head over heels for the region. Unfined and unfiltered, Domaine Chignard's Fleurie "Les Moriers" from the great 2009 vintage carries the scent of wild sweet strawberries. It's so lush and vivid, tasting of blueberries, black cherries and plums. The vines average 60 years old, so this is some deep fruit underpinned with soft tannins.
November 2, 1985
Let's hear it for the USC linemen who have been so lavishly praised for outweighing the Rams and Raiders. I suggest those sportswriters start weighing the meat at their local steak joint. Not a single touchdown scored against Baylor, Arizona State and Notre Dame! It's a simple law of physics that the bigger it is, the slower it moves. FORD APKING Tarzana
May 23, 1991
How I enjoyed the issue on the Fifth Quarter (April 18). What memories of wonderful food rarely tasted these days. My mother roasted fresh tongue on a thick pile of chopped onions. Those onions cooked down to a near puree of caramelized sweetness suspiciously like some recipes in Michel Guerard's "Cuisine Minceur." My German mother-in-law cooked fresh tongue with vinegar, brown sugar, raisins and ginger snaps--instant sauerbraten. That thick gravy was best sopped up by dark bread speckled with caraway seeds.
November 19, 1985 | DOUG SMITH, Times Staff Writer
At the beginning of the third week of the meat cutters' strike, the picket lines were depleted and downbeat. Outside several San Fernando Valley supermarkets, strikers complained of feeling strained and discouraged Monday. At some markets there were only two or three pickets still on duty by afternoon. Bundled against a chilly wind, they chatted among themselves, debating the significance of rumors and speculating on their futures.
May 23, 2011
THE BEST WAY TO INDIANAPOLIS From LAX, nonstop service is offered on Delta, direct service (stop, no change of planes) on Southwest and US Airways, and connecting service (change of planes) on Southwest, Delta, United, American, Frontier and Continental. Restricted round-trip fares begin at $478. WHERE TO STAY Columbia Club, 121 Monument Circle; (317) 767-1361, . Elegant private club with traditional and remodeled rooms available to public.
May 1, 2013 | By Rene Lynch
Nothing encourages home cooking quite like an episode of "Hell's Kitchen. " When the chefs aren't sweating -- literally -- over your food, they're poking at it with their fingers … or dropping a hair in it. GROSS! PHOTOS: Celebrities by The Times Whose hair ended up on a diner's plate, wedged between a hamburger slider and its bun? Not exactly sure. But Mary's a good bet, as she was the one making the sliders. I know hair nets are not a good look for TV, but diners would probably welcome them.
May 13, 1990
David Lynch has been quoted as saying that "Twin Peaks" is like "Peyton Place" meets "Blue Velvet." On that, I have to agree, for like its apparent progenitors, "Twin Peaks" is long, ponderous and pretentious. But adventurous or unprecedented? Hardly. "Quantum Leap" already handled a similar murder mystery--complete with the clues-in-the-home-movie gimmick--and told a much more interesting story along the way. Of course, Lynch has always seemed more impressed with the sizzle than the steak, which explains the show's quirky photography, gratuitous morbidity and music that sounds like Cowboy Junkies on Valium.
November 30, 2004 | From the Washington Post
Ulysses G. "Blackie" Auger Sr., who made a fortune as a steak restaurateur and became one of Washington's leading entrepreneurs, died Sunday at his home in the District of Columbia of complications from a heart attack. He was 83. Auger's greatest fame came as the proprietor of Blackie's House of Beef, the restaurant that provided heaping platters of rich food and emphasized value over ambience for what was invariably described as a meat-and-potatoes clientele.
April 5, 2008
Re "Where's the beef?" editorial, March 31 When was the last time you went in the grocery store and picked up a package of meat that just said T-bone steak? Did it list any additives or hormones? Did it say anything else that would give the buyer greater knowledge about what is in that steak or where it came from? This editorial just touches the surface of consumer safety. The consumer is putting a lot of blind trust in the local meat market. Nino Trapani San Gabriel -- Large-scale, centralized beef production is an inherently flawed way to feed our country.
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