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Sundae

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FOOD
June 24, 2009
Total time: 45 minutes Servings: 8 Note: Adapted from the book "From the Dining Car" by James D. Porterfield. Served by chef Kevin Langton on the Georgia 300. 1/2 cup chopped pecans 4 large peaches Juice of 1 lemon 6 tablespoons ( 3/4 stick) butter 1/2 cup light brown sugar 3 tablespoons heavy cream 3 tablespoons bourbon 1 quart vanilla bean ice cream Mint leaves for garnish 1. Heat the oven to 350 degrees. Spread the pecans on a baking sheet and roast until lightly browned, about 10 minutes.
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OPINION
May 15, 2013
Re "Tech firms begin to see 'delight' in a new light," Column One, May 10 I spent many years consulting to the corporate world, teaching where commas go and how to use semicolons. However, the majority of my work consisted of getting participants to recognize jargon and find straightforward and clear alternatives to that obfuscating form of English. I actually laughed out loud about 15 years ago when, for the first time, I saw the phrase "customer delight" in a corporate document.
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BUSINESS
June 12, 2012 | By Tiffany Hsu
Burger King seems to be getting its summer inspiration from Southern barbecue joints, with new menu items such as sweet potato fries, Memphis pulled-pork sandwiches and, to keep things interesting, bacon sundaes. Summer options also include Whopper or chicken sandwiches made with Carolina or Texas BBQ sauce as well as frozen lemonades, according to Foodbeast , which got a tip that the burger chain is training its employees to prepare the new options. [Updated, 1:30 p.m.: Burger King confirmed the news, saying that it will officially announce the new lineup on Wednesday.
BUSINESS
June 12, 2012 | By Tiffany Hsu
Burger King seems to be getting its summer inspiration from Southern barbecue joints, with new menu items such as sweet potato fries, Memphis pulled-pork sandwiches and, to keep things interesting, bacon sundaes. Summer options also include Whopper or chicken sandwiches made with Carolina or Texas BBQ sauce as well as frozen lemonades, according to Foodbeast , which got a tip that the burger chain is training its employees to prepare the new options. [Updated, 1:30 p.m.: Burger King confirmed the news, saying that it will officially announce the new lineup on Wednesday.
FOOD
September 17, 2008 | Betty Hallock, Times Staff Writer
ROOT BEER floats poured table-side, a "milkshake program" created by a sommelier, spectacular sundaes layered with gelee, meringues and buttery sable cookies. It's a whole new world of soda fountain desserts. If you've ever had the caramel copetta at Pizzeria Mozza -- creamy dark-caramel gelato layered with a crisp Italian pizzelle (waffle cookie), gooey caramel sauce and sticky-smooth marshmallow sauce, topped with a handful of salty, toasty Spanish peanuts -- then you know that a sundae can be so much more than just ice cream with hot fudge, whipped cream and a cherry on top. Lately (maybe it's goodbye-to-summer nostalgia)
CALIFORNIA | LOCAL
April 30, 1986
Our raid on Libya reminds me a little of eating a hot fudge sundae. It felt good at the time, but later you got that queasy feeling. DOUG MAULDIN San Pedro
OPINION
May 15, 2013
Re "Tech firms begin to see 'delight' in a new light," Column One, May 10 I spent many years consulting to the corporate world, teaching where commas go and how to use semicolons. However, the majority of my work consisted of getting participants to recognize jargon and find straightforward and clear alternatives to that obfuscating form of English. I actually laughed out loud about 15 years ago when, for the first time, I saw the phrase "customer delight" in a corporate document.
MAGAZINE
August 1, 1999 | Ed Leibowitz
A few months back, the savory apparition began haunting the Hollywood Roosevelt Hotel's restaurant. Borne on a waiter's fingertips, if one's eyes, nose and taste buds did not deceive, was a vanilla sundae smothered in--no, it couldn't be!--C.C. Brown's hot fudge sauce. Doubtless a few Roosevelt regulars dashed across the street to see if the legendary C.C. Brown's ice cream parlor, which closed in June 1996, had likewise resurrected itself. No such luck.
FOOD
March 14, 2001 | BARBARA HANSEN
Remember the old ditty that starts, "I've never seen a purple cow'? Well how about purple ice cream? This import from the Philippines acquires its deep purple hue from the yam called ube, not from weirdly colored cows. Try it combined with pale jackfruit ice cream in a concoction called Halo-Halo Fiesta, produced by Nestle in the Philippines. Available in some Filipino markets, it's spectacular stuff for a party. Halo-Halo Fiesta ice cream, two quarts for $8.99 at Maynila supermarket, 627 N.
FOOD
September 9, 1998 | NANCY SILVERTON, SPECIAL TO THE TIMES
I grew up eating ice cream sundaes at Will Wright's and C.C. Brown's, two of Los Angeles' famous ice cream parlors that no longer exist. At home I'd try to make my own sundaes using bottled sauces and supermarket ice cream. But they were never the same. Even so, I came to develop strong ideas about ice cream sundaes at a fairly young age. I knew pretty quickly to avoid marshmallow sauce; it was always too sweet, and I never liked the consistency of it.
NEWS
February 7, 2011 | By Jimmy Orr, Los Angeles Times
The following is a blog documenting two Los Angeles Times editors' attempts to lose weight. It all began on Jan. 10 . First up: the scale. My trainer weighed me in at 205 lbs. on Jan. 8. Four weeks later, I'm weighing-in at 191. I've strayed from my dietary plan twice so far. The evening of the Delmonico steaks and this past Friday when I had a turtle sundae (oops). But who's complaining? Fourteen pounds lost with two mulligans. Not bad. Nutrisystem food holding up just fine.
TRAVEL
July 25, 2010 | By Jay Jones, Special to the Los Angeles Times
It's summer in Las Vegas, so, of course, it's like living in a blast furnace. The desert will do that. So we recommend you do this: Cool down with a big ice cream cone or a dish of frozen deliciousness. If your taste buds are acute enough, one concoction can be yours for free. Another, however, will set you back a grand. Here's a guide to the big chill in Sin City. Atomic #7 Southern Nevada's newest ice cream parlor is unique because the customer chooses every ingredient.
HOME & GARDEN
November 7, 2009 | Ariel Swartley
The way we listen to music has changed dramatically in the last 15 years -- earbuds instead of headphones, digital tracks instead of cuts on vinyl. But the basic design of an audio speaker, says Eric Sunda of Orange County Speaker, is the same as it was a century ago. Occupying a low, white 8,000-square-foot building in Garden Grove, the Sunda family business -- OCS for short -- operates on hundreds of ailing speakers a year. They're sent or brought from all parts of the country, and the senders include theaters, DJs, casinos, cruise ships, theme parks and heavy-metal guitarists.
FOOD
June 24, 2009
Total time: 45 minutes Servings: 8 Note: Adapted from the book "From the Dining Car" by James D. Porterfield. Served by chef Kevin Langton on the Georgia 300. 1/2 cup chopped pecans 4 large peaches Juice of 1 lemon 6 tablespoons ( 3/4 stick) butter 1/2 cup light brown sugar 3 tablespoons heavy cream 3 tablespoons bourbon 1 quart vanilla bean ice cream Mint leaves for garnish 1. Heat the oven to 350 degrees. Spread the pecans on a baking sheet and roast until lightly browned, about 10 minutes.
FOOD
March 11, 2009 | Noelle Carter
Dear SOS: BLD's brownie sundae is the BEST brownie EVER! Please get the recipe! Lynn Frankel West Los Angeles Dear Lynn: Yeah, we were at a loss for words when we first tried this sundae, too (actually, we just couldn't stop eating it). The fudge-like brownies are super-rich and not too sweet, perfectly topped with creamy homemade coffee ice cream and hot fudge sauce. The components are each great on their own, but together they might just leave you speechless.
FOOD
September 17, 2008 | Betty Hallock, Times Staff Writer
ROOT BEER floats poured table-side, a "milkshake program" created by a sommelier, spectacular sundaes layered with gelee, meringues and buttery sable cookies. It's a whole new world of soda fountain desserts. If you've ever had the caramel copetta at Pizzeria Mozza -- creamy dark-caramel gelato layered with a crisp Italian pizzelle (waffle cookie), gooey caramel sauce and sticky-smooth marshmallow sauce, topped with a handful of salty, toasty Spanish peanuts -- then you know that a sundae can be so much more than just ice cream with hot fudge, whipped cream and a cherry on top. Lately (maybe it's goodbye-to-summer nostalgia)
NEWS
July 28, 1994 | CHRISTINA V. GODBEY
C.C. Brown's ice cream parlor has had its share of licks over the years. Despite recessions, wars and competition from national chain shops, the legendary ice cream parlor has managed not to melt away from its historic home on Hollywood Boulevard. The parlor was founded in 1906 by Clarence Clifton Brown, an Ohio-born candy maker who brought his trade and tools to Southern California in a covered wagon. He originally set up shop at 7th and Hill streets in Downtown Los Angeles.
FOOD
August 1, 2007
By Emily Dwass Special to The Times ALL the way home on the freeway, the sun beats through the windshield, and the only thing that keeps you smiling through the enervating August afternoon is the reward in your freezer: a pint of sweet, cold ice cream. But when you open the freezer door and take out the carton, the ice cream is so solidly frozen your biggest spoon barely makes a dent. There's got to be an easier way. But what is it?
NEWS
April 4, 2002 | Jessica Strand
Tell them to pour the hot fudge on the ice cream and watch your troubles melt away. Chaya Venice: This sundae comes in a tall glass with a layer of crisp, buttery cookie covering its rim. It is two scoops of homemade vanilla ice cream, dark hot fudge sauce, whipped cream and caramelized walnuts. (Hot fudge sundae, $7.50.) Chaya Venice, 110 Navy St., Venice, (310) 396-1179.
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