On the dining scene, SIV gives new tapas joint Bar Pintxo 1½ stars and Fraiche is doing so well in Culver City, it's already thinking of expanding to additional locations.
Naturally, every Food section around the country is covering Thanksgiving, and The Los Angeles Times is only different in the approach: looking at the Thanksgiving table as a palette of colors:
The most interesting article of the day (in my opinion, of course) is from Regina Schrambling who ponders the anonymity of restaurant reviewers from professional journalists to bloggers (and if you happen to recognize a mysterious half face on the article, yes, that is yours deliciously!)
I know it's already the end of August, which means the close of the season for the quintessential summer dessert, ice cream, but let's be real here. Is there anyone who doesn't eat ice cream year round?
I didn't think so. Besides, I've always been a late bloomer, so ice cream on the patio starts now for me, especially since I got a brand new ice cream maker fairly recently.
While I have the ice cream maker, as well adorable bowls and spoons to serve the many flavors I have made thus far, I realized that I didn't have a proper scooper. I was scraping ice cream, gelato, and sorbet with a large dinner spoon and trying unsuccessfully to shape it into a perfect ball. I have now come to the conclusion that I need a proper ice cream scooper.
Thanks to the LA Times, which reviewed seven ice cream scoopers, I now know which one I should get. Though there were some fancy scoopers like the Deni electric scooper that's supposed to make it easier to scoop hard ice creams, and the Calphalon Three-Way that makes scoops into pretty floral shapes, I live the one that also got the highest rating - the KitchenArt scooper with the gel grip (the one pictured top row, middle).
As far as wine regions, the Central Coast of California uses unusual grapes and SIV praises a hot wine, Le Picpoul from the Languedoc region in France.
You must have A/C in your house if you can stand to be in the kitchen! White wine gelees are a refreshing addition to the summer table and the Times hunts down the recipe for Grilled Cheese from restaurant Lucques.
Ernest Hemingway said "Wine is the most civilized thing in the world." If that's the case, the Los aANgeles Times Food section is high society today! The feature story is on the crop of wine bars that are cropping up around the city, like Vinum Populi in Culver City that lets you taste wine using your debit card in a vending machine. Awesome. The Wine of the Week is 2004 Roc d'Anglade Vin de Pays du Gard, which is about $36 a bottle. SIV says it'll be great with barbecue.
Veritable artistry in something we're not quite with familiar with: verrine. What is it? A verrine is a French import, something like a terrine, with layers of ingredients in a small glass that is either an appetizer or a dessert, and is becoming increasingly popular with chefs on this side of the Atlantic.
The LA Times heads into the Year of the Pig with a full section dedicated to pork, Chinese cooking, and restaurants.
Russ Parsons sings the praises of pork, with recipes for Cider-brined pork chops with wild rice, Ragù with pork ribs, sausage and pancetta, and Five-spice roast pork belly. Also included: an information box with resources for top pork in Los Angeles.
Have you ever stashed a Coke in the freezer, hoping to chill it quickly, then forgotten all about it, only to have it explode all over your frozen peas?
The LA Times heads into the Year of the Pig with a full section dedicated to pork, Chinese cooking, and restaurants.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
