Good Food
Appropriation in food, dulce de leche, mastering culinary technique
Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking. Plus: Josephine Caminos Orìa schools us on dulce de leche, Jonathan Gold reviews Rossoblu and Laura Avery gets a pitch for raw milk at the market.
By Evan Kleiman • • 56m ListenPhoto by Ed Anderson
In this episode
6 storiesCultural appropriation in breakfast burritos
If you’re white and you want to make food from a culture that is not your own, you might want to think twice. Gustavo Arellano joins us to discuss what happened when Kali Wilgus and Liz Connelly started doing just that in Portland, Oregon.
Read the story12 min'Salt, Fat, Acid, Heat'
Now, we turn over the mic to a woman some folks at the NPR mothership are calling The Next Julia Child. Samin Nosrat worked with Alice Waters at Chez Panisse in Berkeley and even taught noted author Michael Pollan how to cook. Now Nosrat has a new book on the market to help the rest of us master the elements of good cooking.
Read the story9 minJonathan Gold reviews Rossoblu
This week, LA Times food critic Jonathan Gold dines at Rossoblu in the Fashion District. Listen to find out which Bolognese dishes to order and read Jonathan’s LA Times review of Steve Samson ’s new Italian restaurant.
Read the story5 minIt's the jam: Dulce de leche
South Americans love dulce de leche. The silky smooth, caramel-colored milk jam is so popular in Argentina, the country’s culture secretary issued a proclamation declaring it a proprietary product much like champagne is in France. We called Josephine Caminos Orìa to learn what’s so special about this tasty spread.
Read the story11 minThe Market Report: Raw milk
Raw milk, says Josephine Caminos Orìa, is a required ingredient for making dulce de leche properly. This week at the market, Laura Avery gets a pitch for unpasteurized grass-fed milk from Mark McAfee . He’s the founder and CEO of Organic Pastures in Fresno.
Read the story8 minHow to master culinary technique, à la Patricia Wells
The oft untold truth about cooking is that mastery is achieved through repetition. Patricia Wells believes it builds confidence atop a solid foundation of recipes and technique.
Read the story10 min
