LA Times Food Section in an Opinionated 60 Seconds

by Sarah J. Gim, Posted Jan 11th 2006 @ 2:45PM

The LA Times cooks, starting with the basics of the basic, mirepoix, and glorifies timballo, a dish made of pasta or risotto that is baked into a mold. I think I remember something like this from my chilhood. It was called "spaghetti pie."

Teakettles are put to the test to determine which method is best for boiling water - stove top vs electric. The result? Seems to be a draw.

Dining about La La Land, SIV visits Boneyard Bistro for some barbecue and asks "Really, who wants to eat venison with foie gras in a casual, loud setting?" She gives it two stars (**). Counter-Intelligence heads down to Torrance for a study in washoku at Yuzu, and we get the lowdown on the down lows of Bastide's closing. It was just "too French." I don't know why, but that's funny to me.

In the world of wine, the Times gives us tips on how to spot a bad wine, and SIV highlights a 2004 Blanc Fumé de Pouilly par Didier Dagueneau (say that five times, fast) from the Loire. At $45 a bottle, it's "a relative bargain for a wine of this quality."

Filed Under: Raves & Reviews, Newspapers, Chefs & Restaurants, Restaurants
Tags: closings, cooking, dinner, drinking, food and drink, food and wine, hoome cookng, la dining, LA restaurants, la times, LaDining, LaRestaurants, LaTimes, los angeles dining, los angeles restaurants, los angeles times, LosAngelesRestaurants, lunch, restaurants, timballo food, west coast, wine