Cocktail Bitters, Lucky Charm Pancakes, Homemade Liqueur
Listen to/Watch entire show:
Do you dream of making homemade gifts for your friends and family over the holidays? Ernest Miller gives us some unique ideas for DIY gifts, including ornaments and homemade liqueurs. Brad Thomas Parsons suggests using bitters to spice up your next cocktail and your next batch of pancakes. Mycologist Paul Stamets returns to tell us how mushrooms can be used in lieu of pesticides on farms. Celebrity chef Michael Moore says a diagnosis of diabetes doesn’t mean an end to delicious food, and Jonathan Gold celebrates brunch beer pairings with Lucky Charm Pancakes and Fruity Pebbles Whipped Cream. Plus, Roy Choi of Kogi fame bares all about his youth, unemployment and starting one of the largest food trends of the decade.
Market Report ()
Josh Drew is the chef de cuisine at Farmshop in the Brentwood Country Mart. He likes to use Windrose Farm's Fairy Squash in a winter salad of wheat berries, pomegranate seeds, mizuna lettuce and Red Hill Farm's goat's milk Feta cheese.
David West is the owner of Clearwater Farms. He has chanterelle mushrooms and matsutake mushrooms at the market now, but in the next week or two he will receive the first truffles of the season. He likes to include the chanterelles in dishes that feature butter and cream and the matsutakes are better to make a broth out of and poach fish or cook soba noodles in the mushroom broth.
Can Mushrooms Replace Pesticides? ()
Paul Stamets is an American mycologist and the author of Mycelium Running: How Mushrooms Can Help Save the World. He also owns and operates Fungi Perfecti, an online store selling mushroom cultivation kits and supplies.
Stamets explains that research has proven that fungi can repel crop eating insects in the fields and prevent termites from eating your house.
Last month, Evan spoke with Stamets about his conviction that mushrooms can save the world.
Homemade Liqueur ()
Ernest Miller is the lead instructor for the LA County Master Preserver Program, and he's the kitchen manager and chef at Farmers' Kitchen in Hollywood. Miller likes to make ornaments by drying apples and he also enjoys making homemade liqueurs from dates or kumquats to give as gifts.
He and his Master Food Preserver students are hosting their first annual gifts for the holiday workshop as a fundraiser for the nonprofit Master Food Preserver Program. The workshop takes place Sunday, December 4, from 1-4pm at Homegirl Cafe in Chinatown.
The Truth about Bitters ()
Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. A recipe for Apple Bitters, as well as outtakes from Parsons; interview are on the Good Food Blog.
Lucky Charms Pancakes ()
Jonathan Gold visits Beer Belly in Koreatown. Despite its location, Beer Belly serves more pub grub than Korean food. Highlights include the duck fat French fries, the Lucky Charms pancakes with Fruity Pebbles whipped cream and of course...the beer list.
532 S Western Ave
Los Angeles, CA 90020
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Fire, Water and Coal Food ()
Michael Moore is a celebrity chef in his native Australia. When he was 35 he was diagnosed with diabetes. Determined not to let the diagnosis affect his ability to well, he set out to prove that diabetics can also eat delicious food. His beautiful new cookbook, Blood Sugar, breaks food into three categories: fire, water and coal. A recipe for his Baked Choc n Nut Ricotta Cheesecake is on the Good Food Blog.
The Journey to Kogi ()
On November 11, Roy Choi, of Kogi fame, participated in StoryCorp's oral history project. He talks to his friend Jude Angelini about growing up in disparate neighborhoods across LA, how Emeril inspired him to become a chef and his path from law school drop-out to the king of Korean BBQ tacos.
Hear more StoryCorps stories and check out our interactive map. StoryCorps in Los Angeles is made possible by a grant from the David Bohnett Foundation.
Engage & Discuss
BROUGHT TO YOU BY