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FROM THIS EPISODE

Did you know that you can "cook" with cold? Chef Sang Yoon stops by the KCRW studios with a canister of liquid nitrogen and fresh asparagus to explain the process of cryo-blanching vegetables. Jonathan Gold finds seriously spicy Hunanese food in Rosemead and journalist David Hochman uncovers a secret restaurant hidden in plain sight. St. Patty's Day is Sunday. Why not whip up a batch of Guinness spiked cupcakes? "Beeroness" Jackie Dodd suggests several beer-laden baked goods, from Guinness Chocolate Truffles to Pecan Porter Pie. Author William Knoedelseder recounts the story of the rise and fall of Anheuser-Busch, and food personality Eddie Huang remembers what it was like to take his stinky Taiwanese bao to elementary school when everyone else was munching on Lunchables. At the market, Laura Avery chats with chef Sven Mede about spring salads and celebrates the return of the Zuckerman jumbo asparagus.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Baking with Beer 6 MIN, 47 SEC

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 8 MIN, 46 SEC

gf130316bitter_brew.jpgWilliam Knoedelseder is the author of Bitter Brew: The Rise and Fall of Anheuser Busch and America's Kings of Beer.

Bitter Brew

William Knoedelseder

Guest Interview Totoraku: LA's Best Kept Secret 7 MIN, 59 SEC

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 7 MIN, 23 SEC

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 Market Report 6 MIN, 1 SEC

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 Fresh Off the Boat 12 MIN, 36 SEC

gf130316eddie_huang.jpgEddie 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.

Fresh Off the Boat

Eddie Huang

Guest Interview Cryo-Blanching Vegetables with Liquid Nitrogen 6 MIN, 48 SEC

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.

 

SangYoon.jpg
 

 

 

 

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