Daily Dish

The inside scoop on food in Los Angeles

Category: Chicago

The app: Mexican Essentials from Rick Bayless

Rick Bayless has just produced his first app for the iPhone: Rick Bayless: Mexican Essentials Rick Bayless, the multi-tasking Chicago restaurateur, cookbook author and TV cooking show star, has just produced his first app for the iPhone with his publisher, Chronicle Books. A bargain at $2.99 right now (normally $4.99), Rick Bayless: Mexican Essentials includes recipes for molcajete salsa, classic guacamole, sopes with plantains and crema, red-chile-braised chicken and whole fish baked Veracruz style -- about 35 recipes in all. These are the dishes, Bayless says in his introduction, that he turns to most often. 

Hit a button and each recipe's ingredients are added to a shopping list. Nifty. You can also email the shopping list to whoever's headed for the market.

But the real gems here are the short videos that explain in Rick Bayless has just produced his first app for the iPhone: Rick Bayless: Mexican Essentials Bayless' brisk, clear fashion how to make each dish. He also includes video tips on roasting and peeling tomatoes, chopping cilantro, crisp-frying tortillas, etc. 

Want to take the sting out of freshly chopped onions? Simply place them in a colander and rinse under running water. To read that tip is one thing, to see him doing it at his kitchen sink helps lodge the idea firmly in the memory. 

The app also has an ingredients list with descriptions of, what to look for when buying and how to store items such as achiote paste, banana leaves, fresh cheese, dried chiles, epazote, etc. Hit a button and you can hear Bayless expound on each ingredient.

Handy if you're not already an expert when it comes to Mexican dishes and want to get cooking for Cinco de Mayo.

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-- S. Irene Virbila
twitter.com/sirenevirbila

Photos: Screenshots from Rick Bayless: Mexican Essentials. Credit: Rick Bayless / Chronicle Books

Wordless Wednesday: When life gives you an unkind review, mock it

Menu 
Submitted by Bobbi Bowers who writes the food blog Fresh and Foodie. She snapped this picture at Longman & Eagle restaurant in Chicago, and reports that she loved the meal and got a kick out of the restaurant's sense of humor. You can follow her on Twitter @freshandfoodie. Thanks, Bobbi.

If you have a photo you'd like us to consider for Wordless Wednesday, e-mail me at Rene.Lynch@latimes.com

-- Rene Lynch
Twitter.com / renelynch

Sampler Platter: bacon candle, food stamps, cheesecake and sugary cereals

Residents gather outside the Sonic Drive-In after a tornado destroyed parts of Newton, Miss. in 2002.

Food stamps and fancy restaurants, bacon candles and racist cookies -- it's a tale of two worlds in today's food news roundup.
--Gwyneth Paltrow's L.A. restaurant picks: Church and State, Gjelina, Shima, Madeo, Cecconi’s, Tavern, Animal, Osteria La Buca, Yong Su San, the Best Fish Taco in Enseneda, La Estrella Taco Truck, Kogi, Varnish. Goop
--Several sites are giving away pairs of tickets to Great Chefs of L.A., a benefit that happens on Nov. 8 for the National Kidney Foundation of Southern California.
--Costco to accept food stamps nationally. L.A. Times
--Living close to food is good for your waistline. Salt Lake Tribune
--Troy Smith, founder of Sonic drive-in chain, dies. Baltimore Sun
--UN delivers food aid by text message to Iraqi refugees in Syria. The Telegraph
--Sugariest cereals for kids get advertised the most. Consumerist
--Offensive Creole Creme cookies removed from Australian stores. 9News
--Chef Rick Gresh of David Burke’s Primehouse in Chicago brings his edible bacon fat candle to NYC. Gothamist
--Cheesecake? C'mon, what are New Yorkers really eating? New York Times
--Moderate amounts of protein, rather than a lot, might be best for muscle. Booster Shots
--Former combat marine turned chef serves up meals for seniors as a way of giving back to community. New York Daily News

-- Elina Shatkin

Photo: Residents gather outside the Sonic Drive-In after a tornado destroyed parts of Newton, Miss. in 2002. Credit: Rogelio Solis / AP

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Daily Dish is written by Times staff writers.