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Sorry, there are no results for your search. In the meantime check out some of our top stories
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08/29/2007 08:00 AM
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Could that be ice in my soup?
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This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth.
Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
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10/08/2008 08:00 AM
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High-end restaurants on a tightrope of economic uncertainty
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Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners.
PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
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10/08/2008 08:00 AM
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Mix and match to create a spice blend all your own
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Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings.
Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.
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10/08/2008 08:00 AM
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Charlie Palmer at Bloomingdale's South Coast Plaza
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Sorry, Charlie, but your Costa Mesa restaurant needs help.
Dear Mr. Palmer: I've recently dined at Charlie Palmer at Bloomingdale's South Coast Plaza several times and I'd like to suggest that before planning further expansion of your empire, you might want to get your new Southern California restaurant onto a more secure footing.
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10/08/2008 08:00 AM
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Hans' ginger scones
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Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe. I really miss them.
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