Good Food
Micheladas, cold noodles, ice cream
Hot enough for you? This week’s episode of Good Food evokes cold to ward off these blistering temperatures. Richard Park III speaks to the Michelada Papi about the beer cocktail's origins.
By Evan Kleiman • • 56m ListenHot enough for you? This week’s episode of Good Food evokes cold to ward off these blistering temperatures. Richard Park III speaks to the Michelada Papi about the beer cocktail's origins. Cathy Chaplin encourages slurping loudly when sampling cold noodles around Los Angeles. Michael Waters has a tale of the pioneer of ice cream. And yes, there is talk of ice.
In this episode
6 storiesCall him Mr. Freeze: Eric Alperin on ice and building LA’s best cocktails
Eric Alperin refers to ice as “the bartender’s flame” — the focal point from which all cocktails are built. Block ice, favored by Alperin, has less surface area and properly dilutes a drink.
Read the story12 minMicheladas: Giving us life this summer
Fernando Lopez, founder of I Love Micheladas , is referred to as the Michelada Papi.
Read the story11 minSlurping our way through Los Angeles
Monsoon season and hot summers make cold noodles a tradition in Asian cuisine.
Read the story10 minGoldilocks-friendly: embracing room temperature food
Flavor is perceived in different ways when food is too cold or too hot. Prior to refrigeration, the French would lower melons down a well to completely chill them down.
Read the story9 minGrab a melon and make a slushy
Market correspondent Gillian Ferguson chats with Walter Manzke, who along with his wife Marge, owns Republique, Petty Cash and Sari Sari Store at the Grand Central Market.
Read the story6 minQueen of Ices: innovations of Agnes B. Marshall
Agnes B. Marshall was a nineteenth century ice cream pioneer with a mind for molecular gastronomy. Savory flavors were a staple of the upper class when Marshall got her start in cooking, think cucumber and duck.
Read the story8 min
