Blogs

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Oui, Chef! Kitchen etiquette and jargon

The landscape of modern kitchen environments adheres to a structural kinship similar to the chain of command employed by branches of the military. Here, cooks are the soldiers, donning double-breasted coats, aprons and slip-resistant clogs instead of camouflage, helmets and ammunition belts. And, like the military, employees have developed their own jargon to effectively communicate […]

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Measurements, conversions and kitchen jargon: big T, small t

The difference between making and destroying a recipe is as easy as replacing a tablespoon (T) for a teaspoon (t), and vice versa. Whether its a seasoning, a liquid or the issues of weight, measurements play a large part in dictating the success of a dish. Suppose, for example, I am baking a pie crust […]

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Taking it to the streets, the burgeoning expansion of food vendors

In 2010, Los Angeles Department of Public Health began regulating food trucks, which are required to post a letter grade in their window just like restaurants. Any truck grading less than a C is taken off the streets and those displaying a C, or even a B grade, can expect their business to suffer. Food […]

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Food trucks swapping wheels for doors

The prospect of wheeling around town in a retrofitted Postal Service truck slinging tacos and cupcakes to the masses isn’t as glamorous as depicted in reality shows, like “The Great Food Truck Race.” Turning a profit in the food industry is a tough nut to crack, let alone for food trucks. Countless would-be restaurant mavens […]

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March Food Truck Events

Ditch the dinner table and try food from a truck at one of these upcoming events: Abbot Kinney First Fridays (AKFF) Friday, March 7 Location: Abbot Kinney Boulevard Venice, CA Time: 5 p.m.- 2 a.m. Parking: Hourly/metered, arrive before 4 p.m. Amenities: Art, food, entertainment, music, bars, shopping On the first friday of every month, […]

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Meals on wheels, a cultural phenomenon

In 2009, spiraling downward trends in the economy forced Los Angeles’ prospective restaurateurs to reconceptualize the meaning of “dining out.” Instead of restaurants as a destination, keen culinary artists flipped the food industry on its head by bringing food directly to the consumer. Decommissioned service and delivery vehicles were transformed into mobile haute cuisine meccas, […]

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Vinh Loi Tofu is an alright option for vegan eats

Restaurant: Vinh Loi Tofu Address: 18625 Sherman Way, Suite 101 Reseda, CA 91335 Phone: (818) 996-9779 Price Range: $8-$11 per person Rating: 3 out of 5 When I’m introduced to new people, and the first thing they tell me is “I’m a vegan,” I want to hit them upside the head. Honestly, I don’t care. […]

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Eating more veggies is easier than you think

As a nutrition student, I am commonly asked, “What is the worst thing you can eat?” I like to turn that question on its head and tell people about the best food they can eat. Vegetables top my list because hardly any of us eat enough of them—including me. Whether it is taste, cost, access […]

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Make it yourself: Celery Root (Celeriac) Remoulade

Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its nature as a basic sauce makes it versatile enough to incorporate a myriad of flavor combinations. Celery root remoulade ups the ante with crunchy […]

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Tasty Trivia: Eat your peas and carrots!

Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into elaborate emoticons, mashed potatoes and gravy shaped to re-enact Mount Vesuvius’ destruction of Pompeii and spoons become catapults laying siege to a carrot diorama of the Bastille. Parents clamour incessantly, trying […]

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Ask a nutritionist: What’s in beer, and is it good for me?

What is beer?  Beer is made from four ingredients: water, barley, hops and yeast. Barley seeds must be malted and mashed, processes that convert the starchy grain into a sugary syrup. The syrup, or mash, is added to water and boiled with hops to produce wort. Hops, the female flower from the hop plant and […]

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Make it yourself: Butterscotch-Ale Bread Pudding

If you couldn’t tell by now, this writer has a pretty big sweet tooth. Donuts, cookies, ice cream, I love ‘em all. One of my favorite winter desserts, by far, is homemade bread pudding. I’m not talking about that gruel-style crap with the reconstituted raisins you were fed as a tyke in preschool. Oh no, […]