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 photo omsoup_zpse9d0a7c8.jpg
Om curry with dill from LAcha Somtum in Thai Town.

I attended a highly educational and also highly entertaining Zocalo Public Square lecture about food fads on Monday, with journalist David Sax of The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue, and it got me thinking about foods that could easily become trendy. My fellow home-cook brother and I exchanged a few emails about it, and here’s my list.

Gochujang
My brother and I are both a little obsessed. Miso, MSG, and fish sauce have all had their moments in the food media spotlight as ways to add flavor, umami, and saltiness to food, so, we wondered, why not one of the most ubiquitous of Korean condiments? Among foodies, it’s not for lack of trying. Gochujang — also known as hot pepper paste or red chili paste or some combination thereof — is a thick, sticky paste of red chilis, sweet rice, fermented soybeans, and salt. It’s been in (near constant) use in Korea for about 500 years, since trade routes opened up in the far east, and it is traditionally fermented in the sun. To me, it’s equal parts sweet, salty, and spicy, felt in that order. Some ascribe a fermented stink to it, but I don’t get it. It’s no kimchee. Read the rest of this entry »

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I’ve made it to about three hundred restaurants in four years in LA, and only one of them was vegetarian, so I’m pretty serious about these meat dishes. Pro: they’re all cheap. Con: none of them photograph well. (And in one case, photos aren’t even allowed.) So, pardon my textiness.

Kitfo
Rosalind’s Ethiopian Cuisine, 1044 S Fairfax Avenue, Los Angeles 90019

$11

Rosalind’s is one of my favorite Friday date-night restaurants, and my guy and I buy up Groupons for it as often as they come along. Kitfo is hand-chopped beef served nearly raw with butter, chiles, and other northern African spices. It gets sauteed for mere seconds before being delivered to the table with roll-ups of injera, the light, spongy pancake used to pick up food in Ethiopian dining, the sole utensil in this fun and casual culinary culture. We usually order fried appetizers and a lamb stew besides, and the portions are enormous, so we end up with leftovers. In the morning, we scramble eggs with the leftover tartare for breakfast. And the morning after that, I’m craving Rosalind’s all over again. Read the rest of this entry »

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