August 13, 1987 |
I call this Bloody Mary Soup because it is a relatively spicy mixture, and a tablespoon of vodka, stirred in at the last moment, punches up the flavor. An avocado, pureed with lemon and sour cream to a smooth, creamy texture, adds a final fillip of richness to the cold soup and counterbalances the spicing. Actually, the soup is like a cross between gazpacho and a partially cooked tomato soup, since cooking is limited to parboiling the tomatoes so they can be peeled and pureed.
December 21, 1995 |
Two of the creepiest-sounding foods of all time were the medieval Near Eastern condiments murri and ka^makh. They started as raw barley dough, wrapped in fig leaves and stored in a box for 40 days. When the dough had thoroughly rotted (turned white with "red veins" running through it), it was ground up and rotted some more.
June 6, 1991 |
Amateur chefs from Orange County took the second and third prizes Friday in the Tony Roma consumer recipe contest for "The Best Homemade Barbecue Sauce in Southern California." Competing at Tony Roma's in Universal City with eight other amateur chefs, William K. Smith of Westminster came in second and will receive a weekend for two in San Francisco.
August 22, 1991 |
I never actually saw a fresh tamarind pod until I went to Thailand. But during 20 years of gastronomic peregrinations, this tart fruit had crossed my path dozens of times. I have sipped tamarindo sodas at sidewalk cafes in Sicily. I have spooned tamarind chutney over samosas (potato turnovers) in Boston's Little Bombay. I have munched on tamarind candies from the Philippines at the Fruit & Spice Park in South Florida.
June 27, 1991 |
Paul Prudhomme is happy. "I'm mobile. I work 18 hours a day. I wake up every morning feeling wonderful," he says. But about two years ago, at 485 pounds, he was not so happy. "I got to an uncomfortable weight and I had to do something," he says. First, he tried powdered diet products and even got creative with them, inventing new recipes. "I got sick of it and decided it was time to get serious," he says. "With my ability to cook, I changed to food."
April 27, 1989 |
There is a choice group of dishes from restaurants that have left an indelible mark on the Los Angeles culinary scene. They are dishes you would drop a date with a best friend to taste. They are dishes with an illustrious past and bright future. They possess a bold character and unmistakable charm--along, of course, with exceptional flavor. They have survived the test of time. They are, in fact, a class unto themselves, defying description. Each dish stands on its own, as proud of having originated in a diner as in a chi-chi bistro.