Good Food
Culture Clash; Delicatessens; Alton Brown; Wines after War
Behold the wonder of the egg. Food science geek and TV host Alton Brown shares the secrets behind some of his favorite ingredients. Plus, what happens when a quest for food safety clashes with a thousand year-old ethnic tradition. And the matchmaking power of pie.
By Evan Kleiman • • 58m ListenWhat is liquid meat? Food Network's Alton Brown explains. Food writer Jonathan Gold is a pie-lover. He shares some stories of what pie means to him. A tour of the Los Angeles Times' test kitchen. Ching Ching Ni tells us about a culture clash involving rice noodles. A delicatessen serves ethnic food of a different sort. David Sax explains how the deli is endangered. Timothy Childs works for NASA and makes chocolate. Find out what those two things have in common. Mark Peel has us over for a family dinner. And Stacie Hunt takes us wine tasting in Croatia. It's the story of wines after war. And Laura Avery takes a trip to the Santa Monica Farmers Market.
In this episode
9 storiesMarket Report
This fall, Evan Kleiman is making Ruth Reichl's Roast Pumpkin with Cheese Fondue . It's a whole pumpkin filled with a strata, which is basically layers of bread, cheese, chicken broth and cream. The strata becomes puffed like a souffle, but melted like fondue. You can use any type of squash but kabocha squash is best. Serve by scooping the…
Read the story7 minPie Love
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . He once wooed his wife with his mother's peach pie. He recommends the following pie spots in L.A.: Johnny Rebs - pies in the Southern Tradition 4663 Long Beach Blvd., Long Beach, (562) 423-7327 La Brea Bakery - pumpkin pie for Thanksgiving 624 S La Brea Ave., Los…
Read the story7 minLiquid Meat = The Egg
Alton Brown hosts Good Eats on Food Network. His new book about the show is Good Eats: The Early Years .
Read the story7 minLA Times Test Kitchen
Noelle Carter with Test Kitchen Interns Noelle Carter runs the LA Times Test Kitchen, located in Downtown LA. She also writes the Culinary SOS column for the paper. Chilled Banana and Pistachio Rice Pudding Serves 4-6 Note: Adapted from Wine Bistro Pierre Lafond 1/2 Tablespoon butter 1/2 tsp ground cardamom 1/8 tsp ground cinnamon…
Read the story3 minRefrigeration of Asian Noodles
Photo Courtesy: Todd Porter & Diane Cu ( The White on Rice Couple ) Ching Ching Ni is a Metro Reporter for the Los Angeles Times . She recently wrote about the law requiring fresh Asian noodles to be refrigerated. The law indicates that perishable food must be kept at or below 41 degrees or above 140 degrees so as to avoid food borne…
Read the story7 minSave the Deli
David Sax is the author of Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of the Jewish Delicatessen .
Read the story8 minWines after War
Stacie Hunt is a certified AIS Sommelier who works with Splash Productions and Du Vin Wine and Spirits .
Read the story6 minFamily Dinner
Mark Peel owns Campanile restaurant in Los Angeles where he serves family style dinners every Monday night. His new book is New Classic Family Dinners .
Read the story6 minNASA Inspired Chocolate
Cacao Timothy Childs is Co-Founder and Chief Chocolate Officer of TCHO . The name TCHO stands for technology and chocolate. Timothy's technology background has come in handy in the chocolate making process. He once turned a turkey rotisserie into a cacao roaster. Fermenting Chocolate Timothy was once a technologist in NASA's…
Read the story8 min
