Ainsleys Jerk Chicken - Ainsleys Barbecue Bible - BBC Food Good Food 2024-10-16 | Ainsleys Jerk Chicken - Ainsleys Barbecue Bible - BBC Food
Chef David LeFevre Shows How to Open, Shuck and Serve Live Sea Urchin goodfood 2013-10-14 | Chef David LeFevre is the chef and owner of Fishing with Dynamite and MB Post in Manhattan Beach. He shows us how to open, shuck and serve live sea urchin - aka "uni."This video was produced and edited by Deep End Diner Eddie Lin.
How to Make Mac & Cheese Hand Pies goodfood 2013-08-14 | The Pie Hole in Downtown LA has become a neighborhood hang out. They sell small bites, and lots of unique pies like these Mac & Cheese Handpies. Head baker, Beth Kellerhals, shows us how she makes the addictingly delicious cheese bombs.Thanks to Deep End Diner Eddie Lin for producing this video.
How to Properly Brew Coffee at Home goodfood 2013-08-02 | Believe it or not, there is a right and wrong way to pour hot water over ground coffee beans. Mark Wain, co-owner of Caffe Luxxe in Los Angeles, demos how to brew pour over, chemex and french press coffee at home.Thanks to Deep End Diner Eddie Lin for producing this video.
How to Grill Marinated Flank Steak goodfood 2013-06-13 | Instructor Jessica Hilton of the New School of Cooking in Culver City shares her tips for grilling marinated flank steak. Thanks to Deep End Diner Eddie Lin for video production.
How to Cold Smoke Pasta Noodles: Jason Neronis Smoked Bucatini Carbonara goodfood 2013-05-16 | Jason Neroni is the chef at Superba Snack Bar in Venice, California. He cold smokes his bucatini pasta dough to infuse a smoky flavor into the noodles. Deep End Diner Eddie Lin captures how it's done.
How to Make Matthew Biancaniellos Whole Enchilada Margarita goodfood 2013-05-01 | Matthew Biacaniello is known as a cocktail-chef. The way he combines flavors and fresh ingredients more closely resembles creating a dish than a cocktail. In his "Whole Enchilada" margarita he mixes both tequila and mezcal with lime, blood orange, a chile-spiked tincture and agave simple syrup. Matthew Biancaniello's "Whole Enchilada" Margarita3/4 oz fresh lime juice3/4 oz agave syrup*1/4 oz smoked jalapeno tincture* (or add a pinch of Hepp's chipotle or ghost pepper salt) 1 oz tequila1 oz mezcal1 oz blood orange juice Add ice and shake. Garnish with borage flowers or dehydrated blood orange slices. Or just drink it as is! To make agave syrup: combine equal parts agave and water and mix until it dissolves.To make jalapeno tincture: add a handful of smoked jalapenos (or fresh jalapenos) to high proof vodka and let marinate. You can use an old liquor bottle or a mason jar. It will keep indefinitely.
Chef Kuniko Yagi Shows Off Hinoki & The Birds Lobster Roll goodfood 2013-04-11 | The lobster roll at David Myers' restaurant Hinoki & The Bird may be the best lobster roll in Los Angeles. The dish is a collaboration between Myers and Executive Chef Kuniko Yagi. Yagi shows off how it's made, including a shot of the micronized charcoal powder that colors the jet black bun.
Allumette Chef Miles Thompson Shares His Version of Din Tai Fung Dumplings goodfood 2013-04-01 | Miles Thompson is the chef at the new restaurant Allumette in Echo Park. He pays homage to Din Tai Fung - the revered dumpling house in LA - with his Sichuan pork dumplings. Watch how it's done.
Cryo-Blanching Herbs with Chef Sang Yoon goodfood 2013-03-15 | Cryo-blanching is essentially "cold blanching." Instead of blanching herbs or vegetables in boiling water, Chef Sang Yoon blanches them in Liquid Nitrogen which is -352 degrees. The cold blanching technique achieves the same goal as regular blanching, but the vegetables do not absorb water and do not lose their flavor to the boiling water.
Making Fresh Tofu at Vinh Loi Tofu goodfood 2013-03-01 | Deep End Diner Eddie Lin captures the making of fresh tofu at Vinh Loi Tofu in Reseda, California.
Where to Find Poutine in So Cal: Redondo Beach Cafe goodfood 2013-02-14 | Deep End Diner Eddie Lin goes to Redondo Beach Cafe where the Tsangaris brothers are recreating classic poutine from Montreal at their Redondo Beach restaurant.
The Sensual Foodie Offers a Valentines Day Menu goodfood 2013-02-08 | Deep End Diner Eddie Lin visits the Sensual Foodie's kitchen for a Valentine's Day-worthy meal.
KCRW & Craftcation Host Orange County Food Act Forum goodfood 2013-01-31 | On January 27th, KCRW's Evan Kleiman hosted a forum with two members of the OC Health Department to answer home-artisans questions about the new California Homemade Food Act.
Starry Kitchens Chinese Steamed Egg goodfood 2013-01-14 | Deep End Diner Eddie Lin visits Nguyen and Thi Tran (owner's of Starry Kitchen) at their home to learn what the dynamic culinary duo eat when they aren't at the restaurant. Check out the recipe below...Chinese Steamed Eggs4 eggs1 cup chicken broth1 tsp kosher saltdash of white pepperblack pepperKorean sesame oil1/2 tsp sugardash of chicken powderchopped scallionschopped salamidark Chinese cooking wine (to finish)Combine the eggs and chicken broth in a bowl. Mix lightly. Add remaining ingredients.Pour half the mixture into a heat-proof ceramic container. Steam it for 5 minutes in a boiling water bath. Carefully remove from water bath.Add the remaining egg mixture and cover the dish with plastic wrap. Return to steamer and steam for 10 minutes more. It should "jiggle like gelatin" when done. Drizzle dark Chinese cooking wine over the surface. Serve over steamed white rice.
Matthew Kenneys Raw Vegan Lasagna goodfood 2013-01-05 | Deep End Diner Eddie Lin visits Chef Matthew Kenney at his new Santa Monica restaurant M.A.K.E. where he shows us how to make Raw Vegan Lasagna.
How to Make a Bacon Cocktail goodfood 2012-12-03 | Deep End Dining's Eddie Lin visits the Charleston where bartender Myke Ramos walks him through his Sallie Unswined, a bacon infused cocktail that features bacon simple syrup, bacon sugar on the rim and a swizzle stick of candied bacon.
Oyster Ice Cream goodfood 2012-11-05 | Deep End Diner Eddie Lin visits Chef Kyle Schutte of 54 Twenty in Hollywood. Chef Schutte explains how to make oyster ice cream from the shucking to the churning (with liquid nitrogen of course).
Eating on the Expo Line goodfood 2012-07-13 | Willy Blackmore is the Los Angeles Editor for Tasting Table. He takes us on an eating tour of the Expo Line.
Ram Nuts with Kevin Meehan for KCRWs Good Food goodfood 2012-06-14 | Corsican Ram Testicles: Chef Kevin Meehan, Winner of Food Network's Extreme Chef, demonstrates the art of frying "mountain oysters" using Corsican Ram Testicles.
How to Make Sri Lankan Hoppers goodfood 2012-04-16 | Deep End Diner Eddie Lin learns how to make Sri Lankan hoppers at Asian Lanka, a restaurant in Reseda, CA.
Cooking Iguana goodfood 2012-04-11 | Deep End Diner Eddie Lin cooks Iguana with Valentino Herrera of Trippy Food.
How to Shop at a Korean Grocery Store goodfood 2012-03-31 | Debbie Lee guides Evan Kleiman through the Koreatown Galleria.
An Eating Tour of Boyle Heights goodfood 2012-03-13 | KCRW's Gillian Ferguson heads to the Boyle Heights section of Los Angeles with blogger Noah Allison of GoodFoodPreservation.com. They tried cemitas at La Placita del D.F., bean and cheese burritos at Al & Bea's, tacos at Guisados, conchas at La Favorita and they finished with goat at birreria jalisco. More at kcrw.com/goodfood.
5 Questions for Michael Cimarusti goodfood 2011-08-19 | Find out what type of salt Chef Cimarusti prefers, his favorite flavor of potato chips and what his preferred occupation would be if he weren't a chef...
5 Questions for Roxana Jullapat goodfood 2011-08-12 | Roxana tells us what she can't live without, what fried eggs mean to her and where she would want to be a rich housewife.
5 Questions for Walter Manzke goodfood 2011-05-16 | Chef Walter Manzke reveals his go-to ingredient, his love of spaghetti, and his mom's peach pancakes
5 Questions for Amelia Saltsman goodfood 2011-04-22 | Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.
A Conversation with Michael Pollan and Eric Schlosser goodfood 2011-03-25 | On February 9, Good Food host Evan Kleiman moderated a conversation with food activists Michael Pollan and Eric Schlosser at USC's Bovard Auditorium. The event was presented and organized by Visions and Voices: The USC Arts and Humanities Initiative, University of Southern California. (Special thanks to the Steven Barclay Agency, Michael Pollan, Eric Schlosser, and Daria Yudacufski) Watch the conversation in it's entirety here: http://www.kcrw.com/etc/programs/gf/gf110325a_conversation_with_
5 Questions for Matthew Biancaniello goodfood 2011-02-28 | Matthew Biancaniello is the bartender/mixologist at the Library Bar at the Hollywood Roosevelt Hotel.
5 Questions for Daniel Mattern of Ammo goodfood 2011-02-18 | Chef Daniel Mattern of Ammo Cafe on Highland in Hollywood reveals his love of arugula and his rock star dreams.
Five Questions for Josiah Citrin of Melisse goodfood 2011-02-09 | Chef Josiah Citrin of the restaurant Melisse in Santa Monica reveals his favorite ingredients, his ultimate comfort food, and his guilty pleasure.
Good Food at the Farmers Market: Alex Weisers Romanesco goodfood 2011-01-29 | Farmer Alex Weiser and Laura Avery talk about Romanesco at the Santa Monica Farmers Market. The beautiful Escher-like vegetable from the cauliflower family is great in a salad. Get a recipe at blogs.kcrw.com/goodfood.
Churros | Good Food Bonus Episode goodfood 2009-04-14 | In this bonus episode of Good Food, we divert from the taco trucks we covered in our pilot episode to visit Echo Park, home to the only food truck in Los Angeles that exclusively serves churros. Also known as Mexican or Spanish doughnuts, these delicious, hot, fried dough snacks are traditional breakfast fare in Spain and Mexico and an everyday snack in the US. Made of a creme puff-like dough and then extruded through a churrera, a special star-shaped press which gives it its characteristic ridges, churros are deep fried and then rolled in sugar and cinammon and ideally paired with a steamy cup of hot chocolate. Traveling to Spain, Mexico, or Latin America? Hot churros are available from street vendors in different shapes, sizes, fillings and flavors, or swing through Echo Park on your next trip through LA to pick up one of our favorites. Created by 60Frames and KCRW. Hosted by Evan Kleiman. Good Food is a 60Frames original series. For more information, please visit us at http://www.60frames.com.
Taco Trucks | Good Food Pilot (featuring Kogi BBQ and El Pique) goodfood 2009-04-02 | If Los Angeles had an official food, it would undoubtedly be the taco. And to feed LA's incessant need for 24/7 snack-sized meat-filled tortillas, there are seemingly thousands of mobile taco delivery vehicles (aka "taco trucks") across the megalopolis, each with its own interpretation of the classic dish. For those on a budget, taco trucks make for cheap, recession-friendly but delicious eats—usually not much more than a buck per item. And for food lovers everywhere, the lively online and offline discussion among aficionados shows that taco truck culture is about being part food critique and part political activist with just a little bit of hungry thrown in. Highland Park, in the northeast part of the city near Eagle Rock and Mount Washington, is the city's proverbial taco capital, and that's where we start this episode of Good Food. Join our host, Evan Kleimain, to learn about the most common taco flavors—from the classic "al pastor," to the more adventurous cabeza (beef head and cheeks) and lengua (tongue). Then we head west to Venice Beach with Eddie Lin to sample the ultra-trendy Kogi truck where the Shin-Manguera family and chef Roy Choi bring gourmet Korean-inspired tacos to hipsters across LA, and still at only $2 a piece. Applauded for both their stellar menu as well as their high-tech savvy, you can get up-to-the-minute location data on the Kogi fleet at http://twitter.com/kogibbq/. Or go to http://www.kcrw.com/goodfood to learn more about this episode and taco truck culture in Los Angeles. Created by 60Frames and KCRW. Hosted by Evan Kleiman. Good Food is a 60Frames original series. For more information, please visit us at http://www.60frames.com.
