The persecution suffered by gays and Christians

To the editor: Can you imagine being compelled to perform a task that you felt was morally objectionable? Can you imagine being made an object of scorn for refusing to perform that task? ("Backlash against religious freedom laws helps gay rights in Indiana, Arkansas," April 4)

Would you really want someone who objected to your getting married on moral and religious grounds making the cake or photographing the wedding? Would you really want someone who was not on board involved at all? Would you really want to force someone to perform any task that they found morally objectionable?

The much-maligned Jerry Falwell said that Christians are commanded to hate the sin but love the sinner. Most of the businesspeople accused of hating gays do not object to hiring gays or selling them cake. They simply do not want to participate in a same-sex marriage, which they believe is offensive to God.

Christians and gays have suffered more in the way of bias and irrational hatred than most of us. I think they have a great deal in common.

Nathan Post, Santa Barbara

..

To the editor: The Times has printed several articles on the backlash in Indiana stemming from legislation that claims to protect the "rights" of religious believers (which invariably means fundamentalist Christians) to practice their faith.

This is misleading; no Christian in this country is or has been denied the right to practice or act out his or her faith.

Rather, the real issue is that these people want to have the "freedom" to discriminate against those they don't like. This is an Orwellian abuse of language.

In the name of honesty, I would hope that the term "religious rights" would be replaced by "right to discriminate," because that is what this is really all about.

Jon Nelson, Panorama City

Follow the Opinion section on Twitter @latimesopinion and Facebook

Copyright © 2015, Los Angeles Times

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Video tip: Fresh or frozen shrimp -- which is better? (and a recipe)

When it comes to buying shrimp, "fresh" is not always better. Because they have such a short shelf life, most of the commercial shrimp we buy are caught, cleaned and quickly frozen (labeled IQF, or "individually quick frozen) before shipping to their final destination.

When you buy nonfrozen shrimp at the market, you're almost always paying for the fish counter or market to thaw the shrimp for you, and you have no idea how long ago it was thawed. Buying the shrimp still frozen is often cheaper and more convenient (you can buy in bulk, thawing as you need them) than buying nonfrozen, and even safer.

Cooking is fun — at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether it's a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, ranging from how to hold a chef's knife for maximum control to using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.com.

SIZZLING SHRIMP WITH GARLIC AND HOT PEPPER

Total time: 25 minutes | Serves 4 to 6

Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online. Marash pepper can be found at select Middle Eastern markets and online.

    1 pound peeled small (about 60) or medium-large (24 to 30) deveined shrimp
    1 scant cup extra-virgin olive oil, preferably Spanish
    1 tablespoon finely chopped garlic
    1 teaspoon mildly hot dried red pepper such as Aleppo or Marash
    2 tablespoons hot water
    1/2 teaspoon sea salt
    1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
    4 to 6 slices chewy country bread

1. Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.

2. Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.

3. Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

4. Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.

Each of 6 servings: 415 calories; 15 grams protein; 15 grams carbohydrates; 1 gram fiber; 33 grams fat; 5 grams saturated fat; 112 mg. cholesterol; 0 sugar; 470 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

Copyright © 2015, Los Angeles Times

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Should the U.S. guarantee safety in the Mideast?

To the editor: Professor Steven L. Spiegel's idea of the U.S. entering into formal defense treaties with Israel, Saudi Arabia and other nearby Arab states, if implemented, guarantees nothing but more Middle East wars fought by the U.S. in the future. ("A security treaty with Iran's potential victims could ensure deal compliance," op-ed, April 6)

The problem is that our treaty partners will then control U.S. actions and policy.

What if Saudi Arabia, emboldened by its recent attack on Yemen, decides to attack an Iranian naval vessel and Iran shoots back? With a formal defense treaty in place, the U.S. would be obligated to defend Saudi Arabia and wage a "hot" war on Iran.

Such a war is in the interests of no country.

John R. Yates, Los Angeles

..

To the editor: Spiegel offers a worthy proposal, namely, provide Israel and friendly Arab countries with a nuclear umbrella to deter Iran. Implemented, it could dissuade concerned Arab nations from going nuclear.

But the proposal deserves expansion in another direction. Given Washington's implicit alliance with Jerusalem already, hasn't the time come for the U.S. to formalize the relationship into a mutual defense pact?

This not only would serve to reduce Israel's concerns about Iran, it would provide it with the defense in depth and sense of security to make the two-state solution a reality secured by putting the new Palestinian state on notice that an attack on Israel would be an attack on the United States.

Bennett Ramberg, Los Angeles

The writer served as a policy analyst in the State Department's Bureau of Politico-Military Affairs in the George H.W. Bush administration.

Follow the Opinion section on Twitter @latimesopinion and Facebook

Copyright © 2015, Los Angeles Times

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Should the U.S. guarantee safety in the Mideast?

To the editor: Professor Steven L. Spiegel's idea of the U.S. entering into formal defense treaties with Israel, Saudi Arabia and other nearby Arab states, if implemented, guarantees nothing but more Middle East wars fought by the U.S. in the future. ("A security treaty with Iran's potential victims could ensure deal compliance," op-ed, April 6)

The problem is that our treaty partners will then control U.S. actions and policy.

What if Saudi Arabia, emboldened by its recent attack on Yemen, decides to attack an Iranian naval vessel and Iran shoots back? With a formal defense treaty in place, the U.S. would be obligated to defend Saudi Arabia and wage a "hot" war on Iran.

Such a war is in the interests of no country.

John R. Yates, Los Angeles

..

To the editor: Spiegel offers a worthy proposal, namely, provide Israel and friendly Arab countries with a nuclear umbrella to deter Iran. Implemented, it could dissuade concerned Arab nations from going nuclear.

But the proposal deserves expansion in another direction. Given Washington's implicit alliance with Jerusalem already, hasn't the time come for the U.S. to formalize the relationship into a mutual defense pact?

This not only would serve to reduce Israel's concerns about Iran, it would provide it with the defense in depth and sense of security to make the two-state solution a reality secured by putting the new Palestinian state on notice that an attack on Israel would be an attack on the United States.

Bennett Ramberg, Los Angeles

The writer served as a policy analyst in the State Department's Bureau of Politico-Military Affairs in the George H.W. Bush administration.

Follow the Opinion section on Twitter @latimesopinion and Facebook

Copyright © 2015, Los Angeles Times

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The persecution suffered by gays and Christians

To the editor: Can you imagine being compelled to perform a task that you felt was morally objectionable? Can you imagine being made an object of scorn for refusing to perform that task? ("Backlash against religious freedom laws helps gay rights in Indiana, Arkansas," April 4)

Would you really want someone who objected to your getting married on moral and religious grounds making the cake or photographing the wedding? Would you really want someone who was not on board involved at all? Would you really want to force someone to perform any task that they found morally objectionable?

The much-maligned Jerry Falwell said that Christians are commanded to hate the sin but love the sinner. Most of the businesspeople accused of hating gays do not object to hiring gays or selling them cake. They simply do not want to participate in a same-sex marriage, which they believe is offensive to God.

Christians and gays have suffered more in the way of bias and irrational hatred than most of us. I think they have a great deal in common.

Nathan Post, Santa Barbara

..

To the editor: The Times has printed several articles on the backlash in Indiana stemming from legislation that claims to protect the "rights" of religious believers (which invariably means fundamentalist Christians) to practice their faith.

This is misleading; no Christian in this country is or has been denied the right to practice or act out his or her faith.

Rather, the real issue is that these people want to have the "freedom" to discriminate against those they don't like. This is an Orwellian abuse of language.

In the name of honesty, I would hope that the term "religious rights" would be replaced by "right to discriminate," because that is what this is really all about.

Jon Nelson, Panorama City

Follow the Opinion section on Twitter @latimesopinion and Facebook

Copyright © 2015, Los Angeles Times

23.50 | 0 komentar | Read More

Video tip: Checking your oven for accuracy

Every cook needs an accurate oven to get the job done right, especially when it comes to the holidays. In the Test Kitchen, we routinely check our ovens for accuracy, looking for flattened gaskets and loose hinges, double-checking calibration and making sure our baking racks are in the center of each oven.

Here are some tips for determining, maintaining and making the most of your oven's accuracy:

CHECKING FOR ACCURACY

Most oven problems can be traced to calibration.  If this is off, your oven won't work at the right temperature; a difference of as little as 25 degrees can make or break a fragile recipe such as custard. If you think the temperature gauge is inaccurate, test it against a little oven thermometer; these handy items are available at many supermarkets and most cooking supply stores. If your oven is off, you can often fix this yourself; many ovens can easily be recalibrated but check the owner's manual to be sure. Otherwise, call a service professional.

MAINTAINING ACCURACY

Always be gentle when opening and closing the door.  Slamming the door will almost always throw off your oven's calibration.

Check the gasket around the door to make sure that it's attached and properly fitted.  A loose gasket will allow heat to escape.

Make sure any vents are unobstructed.

MAKING THE MOST OF YOUR OVEN

Unless the recipe states otherwise, place your items in the center of the oven, preferably on the center rack where the heat is most consistent.

If baking multiple racks of items, such as cookies, rotate the trays (top to bottom, front to back) for more even baking.

Remember that various materials — glass, metal (light and dark) and ceramic — react differently to heat and will produce varying results.

Avoid opening the oven door unless necessary. It may be tempting, but an open door allows heat to escape.

Cooking is fun -- at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether it's a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, including how to hold a chef's knife for maximum control and using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.

Love cooking as much as I do? Follow me @noellecarter

Copyright © 2015, Los Angeles Times

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From steak to mangoes, here are some water-hogging foods

With California's drought worsening, there has been a growing focus on the amount of water needed to produce certain foods.

So how do foods typically eat by Americans stack up? The selected foods above provide a representative example, based on a report published by the UNESCO Institute for Water Education. Cutting food derived from animals from our diet can significantly help water conservation efforts, water management expert Arjen Y. Hoekstra, says in a recent report. Animal products generally have a larger waterfootprint than crop products per weight and nutrition value, according to the data.

INTERACTIVE: How many gallons of water needed to make a meal?

So what are some thirsty foods? Beef, pork, lamb, chickpeas, lentils, peas, goat, mangoes and asparagus.

Less thirsty crops? Cabbage, strawberries, onions, lettuce, carrots, eggplant, grapefruit and tomatoes.

Copyright © 2015, Los Angeles Times

9:38 a.m April 8: This post was updated to include information from the Institute for Water Education.

This post was originally published at 2:42 p.m. April 6.

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Robert Durst indicted on gun charges in Louisiana

Robert Durst was indicted Wednesday on gun charges in Louisiana, likely delaying his extradition to California to face murder charges, court officials said.

Durst, 71, the focus of the HBO documentary "The Jinx," was indicted on charges of possessing a firearm while carrying marijuana and possession of a firearm by a felon, court officials confirmed. Investigators said they found a .38-caliber revolver and marijuana in his hotel room.

The indictment raised immediate questions about efforts to extradict Durst to California to face charges in a nearly 15-year-old murder case.

Durst's lead attorney, Houston-based litigator Dick DeGuerin, told The Times he learned of the grand jury indictment from news reports.

"It means once again the DA's office is avoiding the hearing" on his challenge to the probable cause for arresting Durst in New Orleans and searching his hotel room, DeGuerin said.

An extradition hearing is scheduled Thursday before Orleans Criminal District Court Magistrate Harry Cantrell Jr. and DeGuerin said he intends to push for his client to be extradited to California despite the indictment.

"This is a California born and bred case and that's where it belongs," he said, adding, "there was no reason to rush the indictment."

He said the state charges are "coincidental" to the case in California.

"That's where we need to be. That's where the big fight is going to be," he said.

Durst was arrested March 14 in New Orleans after being stopped by FBI agents at his French Quarter hotel on a California murder warrant.

He has waived extradition to California, where he is wanted in connection with the murder of friend and author Susan Berman, who was shot in the head at her Benedict Canyon home about 15 years ago.

Durst briefly appeared in court Tuesday, but Cantrell continued the issue to Thursday, according to his lead attorney and court staff.

If convicted in New Orleans as a first-time offender, Durst could face sentences of up to 20 years on each of the charges -- possession of a firearm by a convicted felon and possession of a firearm with a controlled substance.

Officials have 30 days to enforce Durst's extradition, which would expire next week, according to his legal team's staff.

DeGuerin last week filed a motion asking the judge to find there was no probable cause to arrest Durst in New Orleans on the state charges so that he can be extradited to California.

Durst, who is worth an estimated $100 million, is being held without bond at a medical unit of a state prison about 70 miles west of New Orleans -- the Elayn Hunt Correctional Center in St. Gabriel, La. 

For more news from the Robert Durst case, follow @mollyhf.

Copyright © 2015, Los Angeles Times

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Video tip: Checking your oven for accuracy

Every cook needs an accurate oven to get the job done right, especially when it comes to the holidays. In the Test Kitchen, we routinely check our ovens for accuracy, looking for flattened gaskets and loose hinges, double-checking calibration and making sure our baking racks are in the center of each oven.

Here are some tips for determining, maintaining and making the most of your oven's accuracy:

CHECKING FOR ACCURACY

Most oven problems can be traced to calibration.  If this is off, your oven won't work at the right temperature; a difference of as little as 25 degrees can make or break a fragile recipe such as custard. If you think the temperature gauge is inaccurate, test it against a little oven thermometer; these handy items are available at many supermarkets and most cooking supply stores. If your oven is off, you can often fix this yourself; many ovens can easily be recalibrated but check the owner's manual to be sure. Otherwise, call a service professional.

MAINTAINING ACCURACY

Always be gentle when opening and closing the door.  Slamming the door will almost always throw off your oven's calibration.

Check the gasket around the door to make sure that it's attached and properly fitted.  A loose gasket will allow heat to escape.

Make sure any vents are unobstructed.

MAKING THE MOST OF YOUR OVEN

Unless the recipe states otherwise, place your items in the center of the oven, preferably on the center rack where the heat is most consistent.

If baking multiple racks of items, such as cookies, rotate the trays (top to bottom, front to back) for more even baking.

Remember that various materials — glass, metal (light and dark) and ceramic — react differently to heat and will produce varying results.

Avoid opening the oven door unless necessary. It may be tempting, but an open door allows heat to escape.

Cooking is fun -- at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether it's a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, including how to hold a chef's knife for maximum control and using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.

Love cooking as much as I do? Follow me @noellecarter

Copyright © 2015, Los Angeles Times

23.50 | 0 komentar | Read More

Video tip: Checking your oven for accuracy

Every cook needs an accurate oven to get the job done right, especially when it comes to the holidays. In the Test Kitchen, we routinely check our ovens for accuracy, looking for flattened gaskets and loose hinges, double-checking calibration and making sure our baking racks are in the center of each oven.

Here are some tips for determining, maintaining and making the most of your oven's accuracy:

CHECKING FOR ACCURACY

Most oven problems can be traced to calibration.  If this is off, your oven won't work at the right temperature; a difference of as little as 25 degrees can make or break a fragile recipe such as custard. If you think the temperature gauge is inaccurate, test it against a little oven thermometer; these handy items are available at many supermarkets and most cooking supply stores. If your oven is off, you can often fix this yourself; many ovens can easily be recalibrated but check the owner's manual to be sure. Otherwise, call a service professional.

MAINTAINING ACCURACY

Always be gentle when opening and closing the door.  Slamming the door will almost always throw off your oven's calibration.

Check the gasket around the door to make sure that it's attached and properly fitted.  A loose gasket will allow heat to escape.

Make sure any vents are unobstructed.

MAKING THE MOST OF YOUR OVEN

Unless the recipe states otherwise, place your items in the center of the oven, preferably on the center rack where the heat is most consistent.

If baking multiple racks of items, such as cookies, rotate the trays (top to bottom, front to back) for more even baking.

Remember that various materials — glass, metal (light and dark) and ceramic — react differently to heat and will produce varying results.

Avoid opening the oven door unless necessary. It may be tempting, but an open door allows heat to escape.

Cooking is fun -- at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether it's a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, including how to hold a chef's knife for maximum control and using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.

Love cooking as much as I do? Follow me @noellecarter

Copyright © 2015, Los Angeles Times

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