Good Food listener Steve Ellison heard our segment on Pillowcase Turkey and decided to give it a go for Thanksgiving this year. At 11:51 am on Thanksgiving day, I received this comment from Steve…
Near catastrophe after first 20 minutes at 500–started to smoke, and pillowcase a little browner than I would have liked. Fingers crossed for the roasting at 300!
Worried that we had perhaps led Steve astray with the recipe, I emailed Steve and asked him how it went. Fortunately, he confirmed that despite the 5 1/2 hour cooking …

Today on Good Food, KCRW’s Matt Holzman talks about his tradition spending Thanksgiving on Catalina Island’s town of Two Harbors. Check out his photos below for the visual experience…
 

This week on Good Food Deep End Diner Eddie Lin talks to Chef Brendan Collins of Waterloo & City and Larry’s about his unique way of flavoring his pizza dough.  Chef Collins uses malt extracts from the local home brewers supply store.  The malt he uses for his dough is a malt that would normally be added to a Pilsner.  The crust turns out both crispy and chewy at the same time – like the above pizza topped with housemade green chorizo, chipotle spiked tomato sauce and a fried …

Today on Good Food we’ll hear how several Angelenos are breaking the fast during Ramadan.  Good Food Producer Laryl Garcia captured the scene.  Soha Yassine, is the youth coordinator at the Islamic Center of Southern California.  She started the online photo-project BreakFast at Night which highlights photos of Muslims across American breaking the fast in various ways from dinner at Denny’s to home cooked meals.  You can check out the photo project here.
Keep reading to see all of Laryl’s photos…

Last week, Deep End Diner Eddie Lin went to the first ever Mongolian Cultural Days Festival in Downtown LA.  Traditionally the nomadic people of Mongolia eat mostly meat (mutton, yak and beef) and dairy (including milk from camels and horses).   Hear about it on Good Food here.

On Saturday I attended my first produce exchange at the Venice Learning Garden.  Twelve local gardeners and cooks brought vegetables, fruits, herbs, eggs and baked goods from their gardens, chicken coops and kitchens.  Mounds of swiss chard and kale appeared as did a grocery bag full of tree-ripened peaches, a collection of beautiful dragon tongue bush beans and every herb imaginable.  Potatoes, beets, citrus, fennel and sorrel also made appearances.
Once the bounty of produce had arrived, volunteers helped to divvy up the produce and goodies into 12 equal bags.  …

At 6 am on Sunday morning a sleepy-eyed crew of chefs and eaters boarded the Monte Carlo in San Pedro Bay for an afternoon of food, drink and fishing.  The mission: to raise money for Japan relief.  Tickets were sold and chefs invited, so long as they brought enough tasty treats to fill the many hungry bellies on board.
With a cast that included some of LA’s most popular chefs, including Michael Cimarusti of Providence, Alain Giraud of the soon-to-be-open Maison Giraud, Brian Moyers of BLT Steak and Dave Dahni …

Lindy & Grundy is a butcher shop owned by Amelia Posada and Erika Nakamura.

Pop.u.LA.tion: Lindy__Grundy — latimes.com via Los Angeles Times

Last weekend Eddie Lin went to the Assyrian Food Festival at St. Mary’s Church Assyrian Church of the East.  Thank goodness he brought a microphone.  Hear all about it, this week on Good Food.

Some things we take for granted.  Take for instance eggs.  In the grocery store we find eggs with white shells and eggs with brown shells.  The Araucana chicken lays blue eggs.
But why so many colors?
It turns out that chickens lay eggs that are the same color as their earlobe. So chickens with red earlobes lay reddish-brown eggs and chickens with white earlobes lay white eggs.  Araucanas do not have blue earlobes, but they only lay blue eggs.  No matter what the color, all eggs share a similar nutritional value.