Good Food
BBQ Diplomacy; American Whisky; Picnic Fix; Peruvian Food in LA
While two American journalists are being held in North Korea right now, a BBQ joint in New Jersey might just be their best hope for release. Picnics can mean pasty potato salad -- how to avoid it. Plus, bourbon, corn, rye or straight -- what's the difference between these whiskies? And what the state budget cuts are doing to our budding chefs.
By Evan Kleiman • • 58m ListenThe owner of a barbecue joint in New Jersey might be the answer to figuring out how to deal with North Korea. Rebecca Mead tells us about Bobby Egan and BBQ diplomacy. Jonathan Gold gets us into Peruvian food. Picnics mean pasty potato salad. Chris Kimball of Cook’s Illustrated has a solution. Liran Mezan has some ideas for meat cuts and Mark Bittman sorts out the dilemma behind buying and eating fish. Bourbon, corn, rye or straight – there is a big difference between these whiskies, says Scott Gold. Mary MacVean tells us what state budget cuts are doing to our budding chefs. And Laura Avery eats green beans at the farmers market.
In this episode
8 storiesMarket Report
Chef David Wolfe does pop-up restaurants -- a restaurant that appears for one meal then disappears. To get on his mailing list, email him at chefdavidwolfe@verizon.net. He is the executive chef at the Rose Cafe . He likes to make a fresh fruit salsa (he'll send recipe) with dead-ripe peaches and apricots plus sweet onions, mint and chiles.
Read the story8 minBBQ Diplomacy
Rebecca Mead writes for various publications, including the New Yorker. Last year she reported on Bobby Egan, owner of Cubby's BBQ in Hackensack, NJ and unofficial liaison to North Korean delegates to the U.N. Bobby still owns and operates Cubby's. He's also currently working on a book.
Read the story7 minAmerican Whiskey
Scott Gold is the author of The Shameless Carnivore . He occasionally tends bar at Char No. 4 in Brooklyn, NY, a restaurant serving over 150 American whiskeys. Find Scott's list of affordable spirits here .
Read the story7 minWhere's the Beef?
Liran Mezan is the corporate chef at B.L.T steak . Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. Dry aged beef is an expensive but really flavorful type of beef. It's dehydrated by resting up to 28 days in a temperature controlled room. Liran explains that it's controlled rot. The…
Read the story6 minFish for Dinner
Mark Bittman writes the Minimalist column for The New York Times . His most recent books are Food Matters and How to Cook Everything . The most widely used sustainable seafood guide comes from the Seafood Watch Program at the Monterey Bay Aquarium. Download their pocket guide here .
Read the story9 minJonathan Gold Finds Peru in L.A.
Jonathan Gold writes the Counter Intelligence column for the L.A.
Read the story7 minC-CAP in Trouble
Mary MacVean is a reporter in Los Angeles. She recently covered the state of C-CAP for the L.A. Times . C-CAP is the Careers through Culinary Arts Program, which serves public school students in cities around the country. Students receive culinary training for the restaurant and hospitality industries and are eligible for scholarships.
Read the story7 minPicnic Fix
Chris Kimball is the editor of Cook's Illustrated and America's Test Kitchen on PBS.
Read the story8 min
