Baking with Beer; Cooking with Liquid Nitrogen; Eddie Huang

Guest Interview

Market Report ()

Sven Mede is the managing chef of the five restaurants located in Casa del Mar and Shutters on the Beach. This week he is shopping for spring vegetables like asparagus, radishes and young carrots. He shaves the raw vegetables into a salad and tops it off with a citrus vinaigrette. Check out his Spring Salad recipes on the Good Food blog.

Zuckerman Family Farms is back at the Santa Monica Farmers' Market with its cult-favorite jumbo asparagus. In two weeks they will also have purple asparagus at the market.

Music: "Rock n' Roll Ya'll" by A Tribe Called Quest

Guest Interview

Cryo-Blanching Vegetables with Liquid Nitrogen ()

Sang Yoon is the chef and owner of both Father's Office and Lukshon. He learned about cryo-blanching from Alex Talbot of Ideas in Food. Liquid nitrogen is -325° and essentially chefs can "cold-boil" vegetables to break down the cell walls without losing the flavor of the raw vegetable.

Check out a video of Sang cryo-blanching herbs on the Good Food blog.

Guest Interview

Baking with Beer ()

Jackie Dodd writes the blog The Beeroness. She discusses baking with beer -- from cheesecake to pie. Keep an eye out for her cookbook this Fall.

Music: "The Light" (Kero One Instrumental) by Common

Guest Interview

The History of the Anheuser-Busch Family ()

William Knoedelseder is the author of Bitter Brew: The Rise and Fall of Anheuser Busch and America's Kings of Beer.

Guest Interview

Totoraku: LA's Best Kept Secret ()

Journalist David Hochman works tirelessly to get a reservation at Totoraku, a secret restaurant on Pico Blvd in Cheviot Hills. Chef Kaz Oyama is the owner and chef. He serves an all-beef kaiseki style meals to diners who are lucky enough to get a reservation.

So, how do you get a reservation? You have to have Chef Kaz's business card. How do you get the business card? You have to have a reservation. Hochman explains how he did both.

Music: "Highway Reprised" by Mark Mothersbaugh

Guest Interview

Chiles, Chiles and Chiles in Rosemead ()

Jonathan Gold revels in the chile-laden cuisine at Hunan Mao, the newest Hunanese restaurant in Rosemead. He recommends the steamed fish head, long beans with Hunan ham, chewy spicy lamb ribs, steamed pork belly over preserved vegetables, cucumber stir-fried with shiso and Mao's braised pork.

Hunan Mao
8728 Valley Blvd, Ste 101
Rosemead, CA 91770
626-280-0855

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Music: "Day Four" by Bloc Party

Guest Interview

Fresh Off the Boat ()

Eddie Huang is the owner of Baohaus in New York City and the host of Vice TV's show, Fresh off the Boat. His new book is Fresh Off the Boat: A Memoir.