Is Thrifty ice cream doomed? In-N-Out Burger history, French fry obsessions, making California Heat, comfort dumplings and a whole lot of beans in this week's Tasting Notes.
Is Thrifty ice cream doomed? In-N-Out Burger history, French fry obsessions, comfort dumplings and a whole lot of beans. I'm Laurie Ochoa, general manager of L.A. Times Food, with this week's Tasting Notes. In his role as chef de cuisine for Daniel Castillo's acclaimed Heritage Barbecue in San Juan Capistrano, Eric Linares is used to working in the key of meat. Black Angus prime brisket, heritage breed Duroc pork, beef tallow in the tortillas.
At a staff meeting, reporter Stephanie Breijo suggested we try making a dry chili crisp — something that could be used as a rub or sprinkled on meat, fish, eggs or just about anything as a finishing spice, or blended with oil to be used as a traditional chili crisp. Deputy food editor Betty Hallock then picked up the idea and did the bulk of the work making the collaboration happen.
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