Nancy Silverton dishes on her favorite cheese and Jonathan Gold takes us back to Koreatown, this time for crab. Ellen Kassoff Gray is here with a lesson in dashboard dining. Plastics, once the wave of the future, are now a pain in our sides. Dean Kubani tells us what one Southern California city is doing about it. Michael Ruhlman discusses the 20 techniques that every home cook should know. Plus, fish sauce - stinky yet delicious. Sally Grainger has the back-story on this ancient condiment, and Eddie Lin takes us out for Thai street food in Hollywood.
Dashboard Dining, Thai Street Food, Nancy Silverton's Favorite Cheese
From this Episode:
Jonathan Gold Can't Get Enough of Koreatown
Jonathan Gold visits Soban in Koreatown. He had been going to Soban for years before he noticed the ganjang gaejang, a dish of raw marinated crab, on the menu. Highlights...
5 min, 30 sec
Ellen Kassoff Gray is the co-owner of Equinox restaurant in Washington, DC. She is also well versed in the art of dashboard dining. Kassoff Gray shares her tips on what...
7 min, 19 sec
Nancy Silverton on Mozzarella
Nancy Silverton is the pastry chef extraordinaire that brought us La Brea Bakery and, more recently, Osteria Mozza and Pizzeria Mozza , which she co-owns with Mario...
8 min, 15 sec
Thai Street Food Reaches Hollywood
Deep End Diner Eddie Lin goes to Night + Market on the Sunset Strip for some Thai street food. Chef Kris Yenbamroong is using coconut shells as fuel in his grills in...
5 min, 34 sec
Fish Sauce: An Ancient Condiment
Sally Grainger's Master's thesis was on fish sauce. She also co-wrote The Classical Cookbook with Andrew Dalby. Her research explores the origins of fish sauce in Ancient...
6 min, 37 sec
Michael Ruhlman is the celebrated cookbook author and blogger who co-wrote all of Thomas Keller and Eric Ripert's cookbooks as well as his own book, Ratio. His latest book...
10 min, 6 sec
Mazen Mustafa is the new Executive Chef at Fraiche in Santa Monica. He's using over 35 ingredients from the Santa Monica Farmers' Market in his signature dish, Nature's...
5 min, 34 sec