(Photo: Gina Ferazzi / Los Angeles Times)
(Photo: Gina Ferazzi / Los Angeles Times)
David Karp is a pomologist and a contributor to the Los Angeles Times. At one point in his career, he wrote for Chile Pepper magazine. On the Market Report, he describes the Bhut Jolokia, which until recently was considered the hottest chile in the world. Farmer Phil McGrath will have the pepper at his farmers market stand for the next couple of weeks. The Bhut Jolokia was the hottest pepper in the world, according to the Guinness Book of World Records. As of March, 2010, That title belongs to the Infinity chile, grown in England. On the Scoville scale, which measures the "heat" of a chile, a jalapeño is about 2,500. The Bhut Jolokia is over a million. Serious Eats has some ideas for how to eat the Bhut Jolokia here.
Josiah Citrin of Melisse restaurant (1104 Wilshire Blvd. in Santa Monica) is buying cardoons from Coleman Farms. Cardoons are long, thistle-like plants in the artichoke family. Josiah removes the strings and then cooks it in acidulated water (either vinegar, wine or lemon juice).
Back in April of 2009, Evan Kleiman spoke with writer Barry Estabrook about the slavery-like conditions for tomato harvesters in Immokalee, Florida (listen to the interview here). The Coalition of Immokalee Workers is working to improve conditions and raise wages. Tom Philpott, a food and agriculture writer for Grist, gives us an update on their fight. They've succeeded by raising tomato prices by a penny per pound, charged to most fast food companies. The next fight is for Publix and Wal-Mart to pay the price increase. Since 2009, that penny per pound has been held in escrow by the growers. In November, that money was released to the workers. Read about the landmark deal here.
Russ Parsons is the editor of the LA Times' food section. In their test kitchen, they made clam chowder. Here's a recipe. Original American clam chowders were thickened with ship's biscuits instead of potatoes and used salt pork. In today's clam chowder, you'll inevitably find clams, cream and potatoes.
In late December, 2010, the food world was abuzz when LA Times critic Irene Virbila was photographed and then kicked out of the restaurant Red Medicine. Read critic Jonathan Gold's response here. LA Times food section editor Russ Parsons explains the paper's reviewing policy. Ernie Whalley is a restaurant critic in Ireland, where he says the country's size makes anonymity virtually impossible. Ernie thinks that objectivity is more important than anonymity. He's got a discussion forum on his website, ForknCork.com.
Harold McGee is the author of numerous books on food and the science of cooking and he has a column in the New York Times. His latest book is Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. On today's show, he answers questions for Good Food listeners. More of his answers are on the Good Food Blog.
Gustavo Arellano is the food editor for the OC Weekly and he frequently shares his restaurant reviews on Good Food. Today, he takes us to Jax Donuts in Anaheim, where a group of men who emmigrated from the same area of Mexico (rancho Jomulquillo in Jerez).
Doug Walters is Senior Environmental Engineer for LA City’s Bureau of Sanitation Waste Water Engineering Division. Instructions for how to dispose of fats, oils and grease are here.
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
FAQ: KCRW’s ‘Good Food’ Pie Contest 2018 Registration is now open for the 9th Annual KCRW ‘Good Food’ Pie Contest on Sunday, May 6, 2018 at UCLA’s Royce Quad. To enter your pies in any of the nine… Read More
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More