Good Food
Melt The Vote; Fishy Sea Bass; Lamb Fries; Passover Recipes
We cast our vote for Clementine’s grilled cheese, eat our way through "bass" and discuss the current state of the oceans. We dine out on Lebanese lamb fries, learn about the history of taste and celebrate Songkran, the Thai New Year. Plus, we taste savory desserts and get Passover recipes.
By Evan Kleiman • • 1h 0m ListenClementine’s Annie Miler holds a grilled cheese election, while writer Paul Greenberg discusses "bass" and the current state of the oceans. Gastronomic adventurer Eddie Lin dines on Lebanese lamb fries, Paul Freedman chronicles the history of tastes and chef Jet Tila celebrates Songkran, the Thai New Year. Plus, pastry chef Ramon Perez makes savory desserts, food writer Arthur Schwartz shares Passover recipes and Laura Avery turns up the freshest finds in the Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with Peter Shaner, of Shaner Farms in Valley Center, about tangelos. They are at the peak of their season, as well as seedless Navel oranges. Tangelos look dark orange with a pointy top, are part tangerine and their sweetness shines through. Also delicious are Kara kara oranges, which have a pinkish hue inside. Peter brings…
Read the story7 minMelt the Vote: Grilled Cheese Election
April is National Grilled Cheese Month, so to honor this occasion Annie Miler is holding her very own grilled cheese election primaries during the first four weeks of April at Clementine in Century City. She's created an Official Sample Ballot and eating guide filled with many cheesy initiatives.
Read the story7 minFishy Sea Bass
Writer Paul Greenberg discusses how we've eaten our way through bass because of overfishing and the how the term "bass" is used to substitute different types of fish. He mentions Chilean sea bass, branzino and basa, a Vietnamese catfish. Greenberg talks about seafood trends and the current state of the oceans.
Read the story7 minLamb Fries
Deep End Dining 's fearless foodie Eddie Lin summons up the courage to eat Lebanese "lamb fries" - Beyd Ghanam at Alcazar in Encino. It's sweet and zesty lamb testes that is sauted with a lemon sauce and summak and garnished with pine nuts. Eddie also samples his old foe, beef brain, in a dish called N'khaat, which is crispy.
Read the story6 minThe History of Taste
Editor Paul Freedman chronicles European, Chinese and Middle Eastern influences in food and tastes throughout history and the current trend in taste in his book, Food: The History of Taste . He is a Professor of History at Yale University . Music break: Ciao Mazurka by Dick Dia
Read the story9 minSongkran Festival: Thai New Year
Thai embassador chef Jet Tila celebrates Songkran - the Thai New Year - in Thai town in Hollywood. He will do a giant curry cooking demonstration plus a curry cook-off at 3pm. The festival highlights Thai cuisine, costumes and dancing.
Read the story7 minSavory Desserts
Executive pastry chef Ramon Perez adds savory ingredients into sweet dishes. He talks about using squid ink, tumeric, curry and salt to make savory desserts. He oversees the desserts at Sona , Boule and Comme Ça . Music break: De Onde Vens by Milton Banana Trio
Read the story6 minPassover Recipes
The Food Maven , Arthur Schwartz, shares Passover recipes. He also talks about schmaltz, or rendered chicken fat, in Jewish cooking. He is a food writer, editor and cooking teacher and his latest book is Arthur Schwartz's Jewish Home Cooking : Yiddish Recipes Revisited.
Read the story9 min
