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Tuesday, 07 February 2012

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L.A. Times - Food & Dining

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The California Cook: Getting creative with citrus
Now that trees are raining down bushels, it's time to peel, slice, squeeze and experiment.

I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I'd picked an additional three dozen pieces of fruit for recipe testing. And the danged tree still looks like it hasn't been touched.
Heard over lunch with Joshua Bell
The classical musician sets down his violin long enough to reveal a lesser-known trait: He's a serious foodie. The noshing place: the Bazaar.

Joshua Bell is such a poster boy for his generation of classical musicians that fans tend to know pretty much everything about him: His background as a violin prodigy. His youthful good looks and floppy brown hair. His penchant for boundary breaking — recording movie soundtracks and playing with jazz and even bluegrass artists. His $4-million Stradivarius.
YouTube sees food videos as recipe for success
With such entries as Average Betty's Super Bowl party tips driving heavy traffic to the site, YouTube is looking to expand its curated culinary collection.

So you're hosting a Super Bowl XLVI at your house and you're looking for some tips to spice things up. (Please, not another seven-layer dip!) If you go to YouTube for some inspiration, you are likely to find yourself staring into Sara O'Donnell's blue eyes.
Critic's Choice: Southeast Asian noodle restaurants
Southern California's one big bowl of noodles for anyone who loves Southeast Asia's many incarnations. And we're not just talking about pho and pad Thai. Look to the Central Vietnamese restaurants of Westminster for your fix of mi quang , neon-yellow rice noodles in a curry-like sauce with a party of garnishes, or bun bo Hue , spicy beef and pork noodle soup, often garnished with banana flower and amaranth. Or craving Cambodian seafood soup or tom yum noodles with chunks of crispy pork belly? Here's where to go, from recent Find columns.
When diners' eyes feast on their cellphones
Some restaurants try to accommodate smartphone addicts and even join in. Others try to discourage the diner distraction.

Ding. Bzzzt. Bap. Beep. That's the sound of conversation in restaurants these days. Where cellphones once posed a nuisance as people chatted loudly into them during meals, they now present a whole new set of etiquette issues as entire tables disappear into the Internet via small glowing screens.