Ralphs Grocery Co. will pay $70 million under a deal approved in federal court Monday to settle charges it illegally hired hundreds of workers under fake names during a 2003-2004 grocery strike and lockout.I will continue to frequent my local farmer's markets and Trader Joe's, but for those infrequent trips to a commerical grocery store, I'll gladly say hello to Gelson's again.
In accepting the deal, U.S. District Judge Percy Anderson harangued the supermarket chain for its actions.
"Ralphs subverted a process designed to ensure labor disputes are resolved fairly and equitably," Anderson said. "The plea agreement imposes meaningful financial punishment on Ralphs." - OC Register and LATimes
Group Recipes was created by two nerdy Alton Brown wannabes who wanted a place where they could explore food with other foodies. To us, food is a whole lot more than just ingredients and directions. It's art. It's visual, emotional, personal, social, and so much more.It's too cooooooool for schooooool!
Be sure to stop by Lincoln's SAVOR THE DREAM experience where top local chefs chosen by Bon Appetit and Gourmet magazines will be on hand to give demonstrations, provide samples and distribute recipes of signature dishes. While there, get a taste of Lincoln by test-driving the new 2007 Lincoln Navigator, the all-new 2007 Lincoln MKX and the new 2007 Lincoln MKZ."LOCAL CHEFS"? Local? Let's see...we're in Santa Barbara. The Chefs are from Los Angeles. Get a freaking clue.
Festive cuisine: The Festival's outdoor cafés will offer a wide range of excellent foods from around the world. Beer, wine and sodas and other beverages will be available along the stroll to quench the thirst of festival attendees. In support of festival cafés, no coolers please.What outdoor cafes? There was about a smattering of a few food booths. 1 Coffee. 1 Roasted Corn. 1 Guacamole. 1 All-around "catering". 1 Kinda wine eventy thing. And you had to buy "tickets" instead of actually walking up and paying for the so-called food.
What You'll Experience
Join us on a culinary exploration of exotic India through food and wine. With our chef as your guide, you will sample Indian curries, explore wine pairings, and learn simple techniques for using McCormick Gourmet Collection® herbs and spices in your own cooking. At the end of your journey, you’ll know how to prepare each dish at home, plus have expert tips on starting your own Supper Club so you can take your own culinary adventure with friends both old and new.
It was 20 years ago when The Chronicle gathered one of the largest food staffs of any newspaper in the United States, developed a free-standing section and made a conscious effort to focus on the Bay Area food scene. - SFChronicle
A bit more than a year actually. The teal-colored grande dame of Garden District restaurants closed in August 2005 as Hurricane Katrina headed toward the city. After 13 months of repairs and a $5 million renovation, Commander's reopened to its adoring public Sunday morning. - The Times Picayune
3/4 cups Sugar
1 tsp. Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 tsp. Vanilla
5 cups New Orleans French Bread, 1" cubed (see note)
1/3 cup Raisins
(18: in length or approximately 1 1/3 G/ sliced thin)
1 cup Heavy Cream
1/2 Tbsp. Corn Starch
1 Tbsp. Water
3 Tbsp. Sugar
1/4 cup Bourbon
9 Medium Egg Whites
3/4 cups Sugar
1/4 tsp. Cream of Tartar
To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé.
Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.