Los Angeles Times Food
Los Angeles Times Food
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Exclusive first look at Intuit Dome's food, including Steph Curry's favorite popcorn
Los Angeles Times Food Columnist, Jenn Harris, went for an exclusive taste of the new foods at the Intuit Dome, including Steph Curry's favorite popcorn, the perfect pretzel and more.
For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.com/subscribe
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Відео

Inside the Los Angeles 'ube craze'
Переглядів 57 тис.14 днів тому
Ask any Filipino and they’ll tell you they’ve been eating ube forever. The purple yam ubiquitous in Southeast Asia also has built a cult following across the Pacific among Angelenos - you can find about half a dozen ube-flavored items at your neighborhood Trader Joe’s. For Jenn’s weekly column, she visited Pasadena to try two of her favorite ube desserts. The first stop is Chaaste Family Market...
La Casita Mexicana serves up food with history and tradition | Hall of Fame Restaurants
Переглядів 2,6 тис.6 місяців тому
Missing the traditional food they grew up with, Jaime Martín Del Campo and Ramiro Arvizu opened La Casita Mexicana Restaurant with a menu crafted partly as a tribute to their grandmothers. They gave us a sneak peek at how they assemble their mole, which has more than 40 ingredients. For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.la...
Grand Central Market and its bustling food community | Hall of Fame Restaurants
Переглядів 8 тис.6 місяців тому
Visit the city’s most exciting food community at Grand Central Market, which has been around for more than 100 years, with classics such as Tacos Tumbras a Tomas, Roast to Go and China Cafe. For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.com/subscribe Connect with us: latimesfood latimesfood/ twit...
The priceless nature of Jitlada
Переглядів 3,3 тис.6 місяців тому
Sarantip "Jazz" Singsanong and late brother Suthiporn "Tui" Sungkamee took over the already popular strip-mall Thai restaurant Jitlada in 2006. For the last 17 years, the restaurant has been serving some of the most beloved Thai food in Los Angeles. If you're lucky, Jazz will come hang out at your table and give you the scoop on what dishes to eat, along with a personal story or two. Jazz, who ...
A sushi and sashimi lesson with n/soto's Yoji Tajima and Carole Iida-Nakayama | The Kitchen
Переглядів 3,2 тис.9 місяців тому
n/soto's chef Yoji Tajima joins us in the kitchen for a sushi primer alongside co-owner and n/naka sous chef, Carole Iida-Nakayama. While here, Yojisan takes two unlikely white fish local to his home in Shimonoseki to make beautiful and juxtaposed sushi and sashimi with both. Chef Yoji will be at this year's L.A. Times Food Bowl. Buy tickets at lafoodbowl.com For more food coverage, restaurant ...
Chef Virgilio Martinez makes magic with the cacao / The Kitchen at the Los Angeles Times
Переглядів 5 тис.9 місяців тому
From Peru, 2023’s Best Chef in the World, Virgilio Martinez, views his dishes through a geographic lens. Virgilio will be at this year's L.A. Times Food Bowl. Get tickets here: lafoodbowl.com For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.com/subscribe Connect with us: latimesfood latimesfood/ twi...
Making Gyoza two ways with Tsubaki/OTOTO chef Charles Namba | The Kitchen at the Los Angeles Times
Переглядів 4,4 тис.9 місяців тому
This week, chef and co-owner of the Echo Park side-by-side Tsubaki and OTOTO joins us in the kitchen to make two versions of his mother's gyoza. He boils the pork dumplings for sui-gyoza and tops them with a handmade chili oil, black sesame seeds and fresh cilantro. And his pan-sauteed yaki-gyoza gets a crispy bottom to vary texture and is accompanied by three dipping sauces. Charles will be at...
In Singapore, Chef Malcolm Lee makes his Mum's Chicken Curry | The Kitchen at the Los Angeles Times
Переглядів 7 тис.10 місяців тому
As a Peranakan, Chef Malcolm Lee's mission has been to preserve his culture and lift it up through fine dining. This week, we're in Singapore where Lee took us to his Michelin-Star winning Candlenut to make us his Mum's Chicken Curry. The dish reflects his mother's actual recipe and melds flavors unique to the Indo-Chinese roots of his culture. Chef Malcolm Lee will be coming out to this year's...
In Bangkok, Chef Ton makes Michelin Star-worthy Fried Rice | The Kitchen at the Los Angeles Times
Переглядів 4 тис.10 місяців тому
This week we go on the road and out of the country to Thailand where Chef Thitid "Ton" Tassanakajohn makes us his version of Khao Kluk Kapi, shrimp paste fried rice. The dish is often found at street food vendors and comes as a heap of funky, delicious fried rice. At his Michelin Star winning restaurant Le Du Chef Ton emphasizes the use of fresh, local Thai ingredients to extrapolate all of the...
Nashville Hot Shrimp and Grits with Dulanville's Kim Prince | The Kitchen at the Los Angeles Times
Переглядів 3,1 тис.10 місяців тому
Nashville hot chicken royalty Kim Prince jumps in the kitchen to give the southern classic shrimp and grits a spicy overhaul. Kim Prince and Greg Dulan's truck Dulanville will be serving hot shrimp and grits along with a host of other dishes combining the best of Hotville and Dulan's on Crenshaw at this year's Food Bowl presented by City National Bank. Get tickets at lafoodbowl.com For more foo...
Thai Laab Moo with Justin Pichetrungsi | The Kitchen at the Los Angeles Times
Переглядів 4,6 тис.10 місяців тому
James Beard Best Chef: California award-winner Justin Pichetrungsi stopped by the Times' Kitchen to make his take on laab moo, a classic Thai dish with pork, puffed rice, cilantro, lime, fish sauce and crushed red chiles. Justin will be a guest at this year's Food Bowl presented by City National Bank. For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the...
Warm breakfast memelas with Guelaguetza’s Bricia Lopez
Переглядів 4,4 тис.10 місяців тому
Bricia Lopez stops by The Kitchen to create three breakfast memelas, a dish she learned from her time in Oaxaca, Mexico. It’s what she loves to eat, what her kids love to eat and what she hopes you learn to love to eat as well. Bricia will be at this year’s Food Bowl presented by City National Bank. Buy tickets at lafoodbowl.com For more food coverage, restaurant reviews, recipes, and the lates...
Steamed Blackthroat Sea Perch with Jon Yao | The Kitchen at The Los Angeles Times
Переглядів 7 тис.11 місяців тому
Chef Jon Yao stopped by The Kitchen to prepare his Steamed Blackthroat Sea Perch with ginger and Tokyo Negi. , a plate he credits as being the first to really lean into his Taiwanese heritage. Yao credits his upbringing in the San Gabriel Valley and his mother for his rise as a chef, creating authentic, original dishes. For more info on the restaurant, check out www.katorestaurant.com/ Jon will...
Twice-Baked Croissants with Nancy Silverton | The Kitchen at The Los Angeles Times
Переглядів 8 тис.11 місяців тому
Nancy Silverton stops by The Kitchen to make us two recipes for twice-baked croissants. First she makes a sweet version by soaking the croissants in an orange blossom syrup and filling with an almond cream. Then she makes a savory version filled with béchamel, gruyere cheese and prosciutto. Both recipes can be found in her new cookbook, The Cookie That Changed My Life: And More Than 100 Other C...
Carne Asada ’Perron‘ from Tacos 1986 | The Kitchen at The Los Angeles Times
Переглядів 11 тис.11 місяців тому
Carne Asada ’Perron‘ from Tacos 1986 | The Kitchen at The Los Angeles Times
Chicken Cutlets with Mini Kabob's Armen Martirosyan | The Kitchen at The Los Angeles Times
Переглядів 4,5 тис.Рік тому
Chicken Cutlets with Mini Kabob's Armen Martirosyan | The Kitchen at The Los Angeles Times
Galbi and Bulgogi with Park's BBQ's Jenee Kim | The Kitchen at The Los Angeles Times
Переглядів 7 тис.Рік тому
Galbi and Bulgogi with Park's BBQ's Jenee Kim | The Kitchen at The Los Angeles Times
Octopus Tacos with Holbox's Gilberto Cetina | The Kitchen at the Los Angeles Times
Переглядів 11 тис.Рік тому
Octopus Tacos with Holbox's Gilberto Cetina | The Kitchen at the Los Angeles Times
The History of Sushi in L.A.
Переглядів 8 тис.Рік тому
The History of Sushi in L.A.
The best Black-owned coffee shops to visit in L.A.
Переглядів 2,1 тис.Рік тому
The best Black-owned coffee shops to visit in L.A.
What is a dumpling? | The Bucket List
Переглядів 4,5 тис.Рік тому
What is a dumpling? | The Bucket List
How L.A.'s schools feed 300,000 kids a day
Переглядів 10 тис.Рік тому
How L.A.'s schools feed 300,000 kids a day
Making no-waste chocolate at this L.A. Michelin-star restaurant
Переглядів 2,9 тис.Рік тому
Making no-waste chocolate at this L.A. Michelin-star restaurant
Jenn eats Matzo ball soup, Kreplach, Varenyky and Pelmeni | The Bucket List
Переглядів 3,9 тис.Рік тому
Jenn eats Matzo ball soup, Kreplach, Varenyky and Pelmeni | The Bucket List
Pizza and tom yum soup dumplings?! | The Bucket List
Переглядів 6 тис.Рік тому
Pizza and tom yum soup dumplings?! | The Bucket List
Sheng jian bao: Difficult to make but the best of all the dumplings in one | The Bucket List
Переглядів 21 тис.Рік тому
Sheng jian bao: Difficult to make but the best of all the dumplings in one | The Bucket List
Our Classic Thanksgiving Recipes
Переглядів 1,1 млнРік тому
Our Classic Thanksgiving Recipes
Jenn eats manta, the Armenian open-faced dumplings | The Bucket List with Jenn Harris
Переглядів 6 тис.Рік тому
Jenn eats manta, the Armenian open-faced dumplings | The Bucket List with Jenn Harris
Pumpkin Maple Drizzle Cakes | Recipes with Ben Mims
Переглядів 1,8 тис.Рік тому
Pumpkin Maple Drizzle Cakes | Recipes with Ben Mims

КОМЕНТАРІ

  • @emptylikebox
    @emptylikebox 6 годин тому

    If you want good ube go to Good Shepherd. Hahaha.

  • @emptylikebox
    @emptylikebox 6 годин тому

    Hoy Christian, hindi taro ang ube. Aysus.

  • @emptylikebox
    @emptylikebox 7 годин тому

    Ube is not Taro. Period!

  • @NZeiram
    @NZeiram 19 годин тому

    deym halo halo cost $11?

  • @God-ec8ni
    @God-ec8ni День тому

    its the new vietnamese crop star in the making on the culinary world

  • @xdtrobowen3881
    @xdtrobowen3881 День тому

    ube is not taro! ube is ube and taro is not ube. 😂😂😂

  • @fiorellageno3797
    @fiorellageno3797 День тому

    My mom would cut the Ube in chunks with other ingredients in a sweet hot soup. So was surprises that in that first tart only had a pinch of it, almost like used it as food coloring. But looked really tasty, heading to TJ now.

  • @Griemmy
    @Griemmy День тому

    Christian Esteban..StarStruck season 1

  • @renviluan2842
    @renviluan2842 День тому

    So this is why i haven been able to buy ube in my homo town in the filipinos.

  • @leenmartinez
    @leenmartinez День тому

    how can you say ube's taste comes from extract, maybe for you in the US but for us in the Philippines, we only eat REAL ube and make/buy "ube halaya" for base of any dessert we make. Ube extract are only used to enhance the color sometimes. Those you sampled are NOT the real ube, I would wonder how they taste like??? Those who uses UBE DO NOT even know what real ube taste like so how can you represent this properly.

  • @maddog6397
    @maddog6397 День тому

    christian esteban is a contestant in reality tv show in philippines called star struck.

  • @mogerus
    @mogerus День тому

    $10 for a Halo-Halo?!

  • @mnemosyned.g.8324
    @mnemosyned.g.8324 День тому

    Ube is not Taro or Sweet Potato

  • @namnamnaway
    @namnamnaway День тому

    Ube is not taro, taro is Gabi.

  • @robreyetc.85
    @robreyetc.85 День тому

    ube is not taro

  • @deedeebolo3027
    @deedeebolo3027 День тому

    It's not even real ube 😂

  • @albertgallanosa8600
    @albertgallanosa8600 День тому

    This is why Filipinos cuisine ain’t known , people don’t associate Ube with Philippines cuisine , but we utilized it and if you love Ube , you can’t say you don’t know Philippines cuisine

  • @prettzel09
    @prettzel09 День тому

    Most people outside the Philippines mistake a sweet potato to a purple yam. You'll know that it is ube or purple yam by the looks of it. Unlike sweet potato, purple yam are so huge in size and the skin is very distinctive, it almost looks and feels like a tree bark because of the rough skin and tiny hair-like roots sprouting from the skin.

  • @christopherm.cianfrocco5685
    @christopherm.cianfrocco5685 День тому

    Uber is not from all over Asia it is from the Philippines and is a Tagalog word!

  • @iagreewithyou3478
    @iagreewithyou3478 День тому

    Where do you even get real ube? Are you sure what you're using is even real ube? Coz even in the Philippines you don't aways see the root crop in a huge amount. There's not many ube farms.

  • @handel1111
    @handel1111 День тому

    fake ube

  • @dlpro619
    @dlpro619 2 дні тому

    The easiest way to do R&D for ube flavor is to go to the Philippines so you don’t have to ask your elders.

  • @5850terry
    @5850terry 2 дні тому

    This woman should be given some sort of congressional award for improving the quality of bread available at every supermarket in the country.

  • @Goma328
    @Goma328 2 дні тому

    Got mad when I saw ube ice cream here in Auckland NZ from a specialty ice cream shop, and it did not taste like ube at all. Probably just taro with food colouring. I was so disappointed.

  • @joyprudente1986
    @joyprudente1986 2 дні тому

    Ube(purple yam) is a seasonal harvest and not very abundant unlike the regular white yam. That it why iy is only served in special occasions. That is why we have it preserved in jars(ube jam and ube halaya) which are the very popular ube product here in the Philippines.

  • @SuperJK-Man
    @SuperJK-Man 2 дні тому

    Is purple yam the same as Ube? I heard real Ube is harder to grow and is more expensive. Can someone explain?!

  • @Ferdssss
    @Ferdssss 2 дні тому

    Wait, Christian Esteban is from StarStruck Season 1, batch of Jennylyn, Jasmine, Mark and Rainier. Am I right?

  • @bons244
    @bons244 2 дні тому

    All of them need to revisit the homeland and taste real ube. Lots of misconceptions about Ube being shared here lol And you can tell it's really a "craze" out there because none of them are using real ube. Just faking it with artificial coloring and flavoring.

  • @obetz4160
    @obetz4160 2 дні тому

    Be very careful with fake ube there is a lot out there. And its is NOT Taro or Purple Yam. You can describe it as that but it's not the same. When you say Ube, that's only in the Philippines nowhere else. Ube is a Filipino word.

  • @victorianeastender
    @victorianeastender 2 дні тому

    Tancha or tantsa, is "to roughly estimate" We just add ingredients in and wait for our ancestors to whisper in our ears "enough, child" 😆

  • @AdrianJumaquio
    @AdrianJumaquio 2 дні тому

    the real taste of ube is earthy, sweet, with a bit of bitterness to it. That's how I remember it. We used to cook it during new year.The process of making ube halaya using real ube is such a pain, it can take up to 4 hours mixing it non-stop and it gets heavier as it thickens. Also you have to grind it as fine as possible to get that smooth texture, all by hand and common home kitchen tools. so yeah, that turon is not original ube they just mixed ube essence to eggs I bet it does not taste like ube at all. Nothing beats the real deal, matched with buko salad. I didn't see any real ube here, probably because it will be expensive having to import it from PH. Ube Halaya recipe Ube Evaporated milk Condensed Milk Sugar Margarine Ube coloring (optional) and lots of love and patience

  • @polperoch
    @polperoch 2 дні тому

    Seems like the American palate was introduced with a different kind of "ube". As what's shown here are the artificial 'ube', which is quite different from the real one

  • @kungfukenny9879
    @kungfukenny9879 2 дні тому

    UBE HOPIA is the BEST!! 😂

  • @harvestmoon4968
    @harvestmoon4968 3 дні тому

    diba yung lalaki kasama dati sa star struck? sila pala may ari nung resto?

  • @gardeniagirl1374
    @gardeniagirl1374 3 дні тому

    It took me awhile to like the ube ice cream from Trader Joe's, but I don't like any of its other ube products @ all. They are commercialized and much too sweet. I don't mind ppl experimenting w/ food to add their own flair, and I appreciate the effort, but Trader Joe's isn't even close. They just serve food w/ purple food coloring and sugar. I know the tuber when I see / taste it.

  • @dodzb7362
    @dodzb7362 3 дні тому

    UBE has different varieties. One species for taste, one for volume, one for color. Some food makers mix those varieties is what you are eating right now (PROBABLY) One of true UBE variety is from Bohol, it has unique taste, and color.

  • @cosmicrae
    @cosmicrae 3 дні тому

    UBE is PURPLE YAM.

  • @jjtzlofttv2390
    @jjtzlofttv2390 4 дні тому

    Do research before you make this video most of your information are wrong

  • @jjtzlofttv2390
    @jjtzlofttv2390 4 дні тому

    Ube is only in philippines native to the philippinese not all over southeast asia

  • @jeremyisjeremymartin
    @jeremyisjeremymartin 4 дні тому

    Ube is endemic to the Philippines. It is not all over south east asia

  • @kaeci.
    @kaeci. 4 дні тому

    Please do your research first than spread misinformation

  • @Lhyrej
    @Lhyrej 4 дні тому

    I wondered what happened to Christian after Starstruck (a tv reality show in the Philippines). Good to see him doing great after all these years🙂

  • @Sammyduo214
    @Sammyduo214 4 дні тому

    stop this confusion UBE is a purple YAM. Taro is not ube and ube is not TARO. completely different plant ok gayayaya

  • @itsmetinag5617
    @itsmetinag5617 5 днів тому

    Chaaste ❤ every filipino from Pasadena's go to

  • @ronaldcrisostomo7589
    @ronaldcrisostomo7589 5 днів тому

    Woah it's Christian Esteban! OG Starstruck avenger, former actor & host. Glad to see him doing well with his family's business after his brief showbiz career in the Philippines

  • @ferdiremo
    @ferdiremo 5 днів тому

    The only best way to experience the true taste of ube is halaya

  • @Truth_prevailsify
    @Truth_prevailsify 5 днів тому

    The lady Borlongan must be my relative, there are only a few Borlongan's left in the Philippines.

  • @BrianCayas
    @BrianCayas 5 днів тому

    Original Starstruck ✌🙌

  • @TheRealOtakuako
    @TheRealOtakuako 5 днів тому

    Taro is not ube. Taro is called "gabi" here.

  • @gameniacplay9108
    @gameniacplay9108 5 днів тому

    Its like comparing real orange to powder orange