7 posts tagged “fish”

The 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.

Secret supper clubs are all the rage and there's a new one on the scene - the Taste of Pace Underground Supper Club.  The first dinner is April 11.  More details and the menu here.

Arctic Char Filet

More about Pace Webb...

1. Who has had the greatest influence on your career in food and why?

It's not really a person, but it's something that happened to me- I had colon cancer when I was 17 years old and that has changed how I look at food, glorious food.  It opened my eyes to the value and incredible taste of fresh organic produce and I would say I've developed a strong obsession- with produce, that is.  Nothing is more exciting to me than the fabulous dishes that can be created with all the different kinds of produce- so sexy.  

2. What's your favorite L.A. hole-in-the-wall?

Babe & Ricky's Inn on a Monday nite- $8 bucks gets you open mike entertainment of the hottest blues in town, fried chicken (Mississippi-style), hush puppies, collard greens, bbq sausage links, potato salad, and green beans.  Oh, and they sell Old English in 32 oz. cans.

3. What's your signature dish?

Roasted Sugar Pumpkin Crescents with Coconut Mint Sauce and Cayenne Pepper.  

4. Besides butter and olive oil, what's an ingredient that you can't do without?  Why?

Citrus.  It's so versatile and adds a sour flavor component, which can add complexity to a simple dish.  And the fact that the entire product can be used (zest, rind, and segments) for a variety of different things makes it all the more attractive.  Salads, dressings, soups, desserts, mixed in with a veggie side, gremolata, savory and sweet sauces, cocktails, garnish, the list is practically endless. And the smell is always divine!

5. What farmer's market do you shop at?  What's your favorite stall?

Mainly Wednesday Santa Monica  and Sunday Hollywood, but West Hollywood on Monday is no-fuss if you miss Sunday in Hollywood.  My favorite stall is the potato and carrot stall with all the ever-impressive varities offered in all shapes, sizes, and colors.

6. Is there anything else about your philosophy that readers would be interested to know?

Always strive to have a colorful plate- it makes for a much more interesting, satisfying, and nutritious dining experience!

Chicks are brewing their own beer says bartender and home brewer Nathalie Balandran.  Peter Langenstein buys wine from a negociant -- a high-priced name for a bargain situation. Mira Advani says the route to Mumbai from LA is a short drive down the freeway.  Restaurants are popping up all over LA and Lesley Balla gives us a few to try.  What can happen when you eat a can of tuna every day for five years? Bad things. Stephanie Mencimer traces the beaurocratic maze that regulates canned tuna. Chef Michael Cimarusti loves the fish soup known as boullaibase.  Kallari Chocolate's Judy Logback found that small steps can improve the lives of the Ecuadoreans who grow cacao for the company. Plus Laura Avery talks with chef DJ Olsen about blood oranges and she samples Miner's Lettuce.

A couple of weeks ago we had Yonat Swimmer on Good Food.  She's a fishery biologist at National Oceanic and Atmospheric Administration and she talked about the life of big fish, like tuna and swordfish.  Recently she wrote us an email about a great piece by Mark Bittman which perfectly captured her views on fish-related topics.  Read the article here.

If you care about sustainable seafood, you may have heard of the pocket guides from the Monterey Bay Aquarium Seafood Watch Program.  The guides fit in your wallet and are an excellent way to make sure that you're making the sustainble choice.  You can print a pocket guide at their website.

If you'd prefer a more technological approach, The Blue Ocean Institute created Fishphone. 

Text 30644 with the message FISH and the name of the fish in question.  A few seconds later, you'll receive a text message with an assessment.  I sent the text: "FISH arctic char."  Thirty seconds later, I received the text: "farmed Arctic Char very few environmental concerns; most char are farmed in inland facilities that cause little pollution."

That seemed a little too easy so I tried a riskier choice: Chilean Sea Bass.  The response was direct: "HEALTH ADVISORY: High Mercury, try striped bass or pacific halibut instead."  They don't mess around.

A listener wrote in with a restaurant recommendation in Portland, OR:

I enjoy your show so much through the magic of podcasts.  I wonder if you have heard of Bamboo Sushi in Portland, OR, which is billed as the first certified sustainable sushi restaurant.  I ate there the other night and it was very good.  No unagi.  Thanks and keep up the good foodness!

Nan