Food and Beverage
Cooking Clean: A reliable energy source can make cooking nutritious meals quick and easy
Another step for a clean lifestyle: cooking with an environmentally friendly, clean energy source like propane.
Last Updated on July 18, 2024 by Daily News Staff
(Family Features) With many people focused on achieving a cleaner and healthier lifestyle, taking actionable steps such as recycling, using less hot water and eating nutritious foods can help lower your carbon footprint. Another step for a clean lifestyle: cooking with an environmentally friendly, clean energy source like propane.
Propane is already powering more than 12 million homes with reliable energy people can count on. Plus, gas-powered cooktops are preferred by 96% of professional chefs, including nutritionist and chef Dean Sheremet of “My Kitchen Rules,” who partnered with the Propane Education & Research Council (PERC) to educate homeowners on the benefits of cooking with gas.
“There is a lot of misinformation about cooking with gas in the news,” Sheremet said. “It’s important to remember, the act of cooking itself impacts indoor air quality, regardless of the energy that powers the stove. Having a qualified technician install and perform regular service for the stove, maintaining proper ventilation using a hood or opening doors or windows and following common sense safety measures can ensure the safe use of any stove.”
Because ventilation when cooking is key, it’s important to note that cooking with propane results in lower carbon dioxide (CO2) emissions than electric cooking, on average. That’s because more than 60% of electricity production comes from natural gas or coal generation plants, which release more CO2 emissions as part of the generation process.
Beyond the environmental benefits, propane-powered cooking appliances provide convenience, modern design and performance in kitchens, allowing home chefs to prepare healthy meals for their families in a short amount of time. Sheremet values the efficiency of a propane cooktop when creating nutritious meals like Skirt Steak with Salsa Verde and Spaghetti and Clams, which can be whipped up in minutes using a clean energy source.
“Chefs, and parents like me, prefer gas for a variety of reasons,” Sheremet said. “My son, Atlas, is often in the kitchen when I’m cooking, and we know sometimes kids don’t listen when we tell them to not touch a pan or the stove. Propane cooktops allow for greater control of heat levels and their instant flame turnoff capabilities help them cool faster than traditional electric stoves, which can remain dangerously hot for a period after they have been turned off.”
Learn more about cooking with propane and find recipes from Sheremet at Propane.com/ChefDean.
Do’s and Don’ts of Cooking with Gas
Cooking with a reliable and environmentally clean energy source like propane can take your home chef skills to the next level. However, there are steps to take to ensure safety while maximizing the benefits of cooking with your gas range.
Do:
- Follow the manufacturer’s installation and operating instructions.
- Keep pot handles turned inward to protect against accidents like knocking the pot off the stove or little ones reaching for the handles.
- Keep the range surface clean.
- Keep flammable materials away from burner flames.
Don’t:
- Do not cover the oven bottom with foil as it can restrict air circulation.
- Never use gas ranges for space heating.
- Do not allow children to turn burner control knobs.
Do not leave food unattended on the cooktop.
Spaghetti and Clams
Recipe courtesy of chef Dean Sheremet on behalf of PERC
- Salt
- 8-12 littleneck or other small clams in shell, scrubbed
- 1/4 pound spaghetti noodles
- 2 tablespoons extra-virgin olive oil
- 1/2-1 garlic clove, minced
- 1/2 dried red chile pepper
- 1/3 cup vermouth or white wine
- 1-2 tablespoons chopped fresh Italian parsley
- Bring large pot of lightly salted water to boil. Soak clams in cold water.
- Add spaghetti to boiling water and cook until slightly underdone. In large saucepan over medium-low heat, add olive oil, garlic and chile pepper. Saute gently, reducing heat, if necessary, so garlic does not brown.
- Add vermouth and clams; cover. Clams should open in about 2 minutes. Add hot drained pasta, cover and shake pot gently. Simmer 1-2 minutes until spaghetti is cooked to taste.
- Discard unopened clams. Add half the parsley and shake pan to distribute evenly. Transfer to plate or bowl and sprinkle with remaining parsley.
Skirt Steak with Salsa Verde
Recipe courtesy of chef Dean Sheremet on behalf of PERC
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 thinly sliced scallions
- 3 tablespoons capers, drained and roughly chopped
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt, plus additional, to taste, divided
- 1/2 teaspoon black pepper, plus additional, to taste, divided
- 1 1/2 pounds skirt steak
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh mint, divided
- 1/4 cup pistachios
- 1 romaine heart
- 1 radicchio
- 1/2 cup crumbled goat cheese
- Whisk olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing (about 1/3cup) over steak and turn to coat.
- Add parsley and 1 tablespoon mint to reserved dressing; stir and set aside until ready to use. Cover and refrigerate steak 30 minutes, or up to 24 hours.
- In small saute pan over medium heat, toast pistachios, tossing often, until golden brown, about 3 minutes. Set aside.
- Set grill to medium-high heat or heat grill pan on stovetop over medium-high heat. Grill steak about 5 minutes per side. Transfer to plate and rest 10 minutes.
- Cut romaine hearts lengthwise into quarters. Arrange romaine and radicchio in layers on large platter, leaving room on one side for steak. Sprinkle with goat cheese, pistachios and remaining mint.
- Slice steak into 3-inch pieces then slice against grain to cut steak into wide strips. Add sliced steak to platter. Drizzle reserved dressing on romaine and steak.
SOURCE:
Propane Education & Research Council
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
Author
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
recipes
Take Sweetness to New Heights In the New Year
Easy Lemon Blueberry Bars are a delightful dessert featuring lemon cake mix, fresh blueberries, and a white chocolate drizzle. Perfect for gatherings and celebrations.
Last Updated on January 31, 2026 by Daily News Staff
Take Sweetness to New Heights In the New Year
(Family Features) Whether you can’t quite give up on the holiday treats or the festivities are continuing into 2026, these Easy Lemon Blueberry Bars offer a light, fruity bite. The melted white chocolate drizzle is just what gatherings with loved ones call for. Visit Culinary.net for more delicious desserts to enjoy this year.
Easy Lemon Blueberry Bars
Recipe courtesy of “Cookin’ Savvy”
- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
- 1/3 cup fresh blueberries
- 2/3 cup white chocolate chips, divided
- 1/3 cup chopped pecans
- Heat oven to 350 F.
- In bowl, combine butter, cake mix, eggs, blueberries, 1/3 cup white chocolate chips and pecans.
- Butter 7-by-11-inch pan and spread mixture evenly into pan. Bake 30-35 minutes.
- Let cool then melt remaining white chocolate chips and drizzle over bars.
- Tip: If melted white chocolate chips are too thick, add a little oil before drizzling.
SOURCE:
Culinary.net
https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
Author
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Local Business
Original Tommy’s: How a Chili Burger Became a Southern California Icon
Original Tommy’s, established in 1946 in Los Angeles, is famous for its thick chili burgers and late-night appeal. It remains family-owned, embodying authentic Los Angeles culture and serving as a cultural landmark despite the fast-food industry’s evolution.
In a city famous for reinvention, reinvention was never the point at Original Tommy’s. Since 1946, the no-frills hamburger stand at Beverly and Rampart has served generations of Angelenos the same way: chili dripping, paper wrapped, eaten standing up, usually late at night. Original Tommy’s isn’t just a restaurant — it’s a piece of Los Angeles history.
From a Small Stand to a City Landmark
Original Tommy’s was founded on May 15, 1946, by Thomas James “Tommy” Koulax, the son of Greek immigrants. What began as a modest walk-up stand selling hamburgers and hot dogs quickly gained attention for one reason: chili. Not the thin, soupy kind — but a thick, meaty chili ladled generously over burgers, fries, hot dogs, and eventually tamales.
The location mattered. Sitting just west of downtown Los Angeles, the stand became a crossroads for working-class Angelenos, night-shift workers, musicians, cops, cab drivers, and anyone else looking for something filling at all hours. Long before the phrase “LA street food” existed, Tommy’s was already living it.
The Chili Burger Becomes an LA Staple
By the 1950s and 1960s, Original Tommy’s chili burger had become legendary. The menu stayed intentionally simple: burgers, hot dogs, fries, tamales, and breakfast items — all enhanced by the same signature chili. The stand-up counters, fast service, and absence of indoor seating created a rhythm that felt uniquely Los Angeles.
This wasn’t fast food chasing national trends. It was local food defining a city.
Growth Without Franchising
Unlike many post-war burger chains, Original Tommy’s expanded cautiously. Beginning in the 1970s, additional locations opened throughout Southern California and later into Nevada. At its height, the chain operated more than 30 restaurants.
What made Tommy’s different was its refusal to franchise widely. Remaining family-owned helped preserve consistency — the chili tasted the same, the portions stayed generous, and the experience remained unmistakably “Tommy’s.”
A Cultural Shortcut for “Real Los Angeles”
Original Tommy’s became more than a place to eat — it became a visual and cultural shorthand for authenticity. Filmmakers and TV producers regularly used the location to signal a grounded, working-class Los Angeles. If a character eats at Tommy’s, you immediately know who they are.
- Films: Heat, L.A. Confidential, They Live
- Television: Bosch, Californication, numerous food and travel shows
Musicians, athletes, and actors have long cited Tommy’s as a post-show, post-game, or late-night ritual — a place that didn’t care who you were, only whether you were hungry.
Why Original Tommy’s Still Matters
Nearly 80 years later, Original Tommy’s endures because it never tried to be trendy. It represents a post-war immigrant success story, a city built on late nights, and a version of fast food rooted in place rather than branding.
In a region overflowing with burger options, Original Tommy’s remains singular — messy, unapologetic, and inseparable from Los Angeles itself.
Original Tommy’s: Then & Now
Original Location (1946–Present):
2575 Beverly Blvd, Los Angeles, CA — the iconic stand-up counter location that started it all.
Expansion Era:
1970s–1990s locations spread across Los Angeles County, Orange County, the Inland Empire, and Nevada.
Today:
A smaller but focused footprint, still family-owned and operated from headquarters in Monrovia, California.
Also Good to Know
- Original Tommy’s Official History
The chain’s own account of its founding and legacy. - Los Angeles Magazine: Original Tommy’s
A deeper look at Tommy’s role in LA food culture. - Tasting Table: Chili Burger History
Context on how chili burgers became a regional staple. - Time Out LA: Original Tommy’s
Why the stand remains a must-visit for locals and tourists.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Last Updated on January 30, 2026 by Daily News Staff
Each year on January 31st, National Hot Chocolate Day warms up people across the country by celebrating the timeless cold-weather beverage.
National Hot Chocolate Day
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.[2] The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases.
Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online. (wikipedia)
Links:
National Day Calendar: https://nationaldaycalendar.com/national-hot-chocolate-day-january-31/
Wikipedia: https://en.wikipedia.org/wiki/Hot_chocolate
Visit our Food and Drink section: https://stmdailynews.com/category/food-and-beverage/
Author
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
