Feeding the Future
LIVE 12 - 12:30pm EST
First Aired - 04/12/2011 01:00PM
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This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMO's may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.
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Cooking Issues: Mutation Breeding & GMO's (19:54)
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Dave Arnold, Nastassia Lopez, Cooking Issues, S. Wallace Edwards & Sons, molding starches, tablets, C.E. Bos, binders, moisture in starch is important, radiation of corn to make different genetic mutations, nuclear corn, mutation breeding, better fruit through radiation, MRI, magnetic resonance imagining, NMR, nuclear magnetic resonance, nuclear preservation, are GMO's bad?, GMO debate, genetically modified organism, it can add to monoculture problems, MoFaD West Coast fundraiser,Aeropress, Egg Yolks, Smokers & Canadian Geese (25:13)
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Aeropress, latte art, espresso shots, what happened to the blog?, new posts are coming soon, egg yolks, low temp egg yolks, duck egg yolk, mixing egg yolks with Transglutaminases, add salt after you cook them, yolk sheets, difference between duck egg yolk and chicken egg yolk, smoking, home made smoker, inexpensive, Little Chief, box with heating element in the bottom, charcoal, carbon monoxide, flavor comes from flare ups, combustion, preparing wild canada goose, jugging, Canadian geese, the most vicious and evil creatures, old tough game meats, circulator,To comment on this episode click here. There are currently Comments
First Aired - 04/08/2010 03:00PM
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Catch It, Cook It & Eat It: Hugue Dufour (30:00)
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Catch It Cook It & Eat It, Ben Sargent, Hugue Dufour, Heritage Radio Network, Canada, Americans don't want to know where their food comes from, why is Canada more comfortable, Food Network Canada, Quebec, fois gras, Long Island City, Magasin Wells, whole animal cooking, outdoor cooking, TV cooking is different than regular cooking, The Wild Chef, deer hunting, woodcock hunting, seal hunting, baby seals, seared scallops, Spain, slaughtering, geese and ducks force fed, truffles, Martin Picard, Pied de Cochon, diner restaurant, diners, starfish, scuba diving, sea urchins, what does the future hold for Hugue?, Food Network is scared of showing slaughter, unfortunately things bleed when they die, Ben chopped off the head of an eel on TV and they cut it out, eels, it never dies, lobsters make a crazy noise when they die, air released from the body,To comment on this episode click here. There are currently Comments
First Aired - 09/14/2009 07:00PM
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Sarah Obraitis sits down with Charles Antonie Crete & Hugue Dufour of Toque to talk about French-Canadian culture, fois gras & the upcoming film "Durs a Cuire (Well Done)"
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Charles Antonie Crete & Hugue Dufour of Toque Discuss the Upcoming Film "Durs a Cuire (Well Done)" (18:51)
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Eat To The Beat, Tekserve, Charles Antonie Crete, Montreal, French-Canadian, Toque, restaurants are hard to define, Quebec food, geese, fois gras, carrots, hot dog, burgers, using fois gras as a vehicle, livers, duck, truffle, deconstructing, chef, chefs, documentary, double meaning behind the title 'Well Done', MoMa, Canadian Front 2009, champs elysees, Durs a Cuire, pig slaughter, Spain, film, traditional slaughter, subtitles, sugar shack, maple syrup, boiling, trees, the season lasts for 21 days, wine making, seaonality, Sarah Obraitis,Boris Vian – Les Joyeux Bouchers (1:59)
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Culinary Education & Life in Quebec (9:20)
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the song is a metaphor for a butcher who doesn't want to slaughter animals, fitting the mold of people you trust, getting the most from school, star chefs, culinary school, education, independance, mountain climbing, Quebec, Celine Dion, Cirque du Soleil, English culture, necessity is the mother of invention, cultural progress, inspired by nature, cuisine culture, discipline, baquette,To comment on this episode click here. There are currently Comments
