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
January 17, 2008 |
Make sure you have a cardiologist standing by before you indulge in Orange County's largest slabs of meat. We tracked down glistening pieces of the finest cuts all weighing in at two pounds or more! Quality is not compromised at these restaurants, each with a different vibe for any carnivore. Don't be fooled by the dim lighting and low ceilings that create an atmosphere of formality. Captain Jack's Seafood and Prime Rib (16812 Pacific Coast Highway, Sunset Beach,  592-2514), a family-owned restaurant since it opened in 1965, gets rowdy when nine-to-fivers and locals in flip flops flood the restaurant and throw back drinks at night.
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.
CALIFORNIA | LOCAL
November 19, 1985 |
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, http://www.columbia-club.org . Elegant private club with traditional and remodeled rooms available to public.
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.
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.
December 23, 2012 |
When it comes to authorities on meat, you probably can't get any better than Bruce Aidells. The name that birthed a sausage empire is also behind close to a dozen cookbooks, including 2001's "Complete Meat Cookbook," a classic all-encompassing tome on all things meaty. But in the decade or so since the publication of "Complete Meat Cookbook," the world of meat has evolved in a big way. The rise of small farmers and artisan butchers, and availability of once lesser-known meats and cuts has dramatically changed the landscape, which is now peppered with terms like "heritage," "certified organic," "pasture-raised" and "sustainable.