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First Aired - 09/21/2010 06:30PM
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This week on Why We Cook Erica explores the world of the bitter. From cocktails of tonic, gin and Campari to Rogue IPAs to broccoli rabe and raddichio, Chef Erica tells a tale of a weekend filled with bitter experiences, both culinary and otherwise (the summer IS ending, after all). Plus we get an update on Erica's bees, who are anything but bitter and working dilligently. This episode was sponsored by Fairway: like no other market.
Photo 1: Bitter broccoli rabe, Photo 2: Erica's favorite beer - Brutal Bitter by Rogue Brewery
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Why We Cook Introduction: Why So Bitter? (10:49)
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Why We Cook, Erica Wides, Heriage Radio Network, Fairway Market, today is the end of summer, bitter green flavors, sweet yellow winter squash, bitter flavors, bitterness, broccoli rabe,What Happened To the Broccoli Rabe? (10:11)
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broccoli rabe, radicchio, local eggs with dark orange yolk, eggs cooked in olive oil, Knoll Crest Farm, we should eat more greens for breakfast, The Klezmatics, Lisa Gutkin, nights of entertainment, movie watching and cocktails, tonic water, way too much sugar, gin tastes like pine trees and cucumbers in a bottle, Buchanan, Chochara,India Pale Ale's & Beekeeping Update (7:33)
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find Why We Cook on facebook!, pear trees, Amaro, Erica came in 2nd place on Chopped, she's not bitter!, India Pale Ale, one of the most brilliant food inventions ever, taste like grapefruits, grapefruit is Erica's favorite flavor in the world, Brutral Bitter, can you turn yourself bitter from the inside out?, balance yourself out with honey!, Erica's beehives have been producing a lot of honey,To comment on this episode click here. There are currently Comments
First Aired - 05/01/2012 05:00PM
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On this week's Beer Sessions Radio, host Jimmy Carbone is talking about hops and alternative bittering agents in brewing. Ben Grainger of Bierkraft and Peter Kennedy of SimplyBeer.com are in the studio, talking about the hops that they grow at home, and how they incorporate them into their brewing processes. Joe and Dennis Fisher are also on the show discussing their book, The Homebrewer's Garden. Tune in to hear about bittering herbs that you can grow right in your yard. Are you interested in brewing botanicals? Then this is the show for you! This show was sponsored by GreatBrewers.com.
"[Gruits and grodziskies] are brewed without hops; they're brewed with other bittering spices. Classic gruit is horehound, mugwort, heather- there can be sorts of stuff inside of it." -- Ben Grainger on Beer Sessions Radio
"When hops came over, they were not universally embraced immediately. The was kind of a culture war, and the ones who favored hops ultimately won." -- Joe and Dennis Fisher on Beer Sessions Radio
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Growing Hops at Home (17:38)
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historical beers, bitter, smoked wheat sour beer, Ben Grainger, Bierkraft, grodziskie, dandelion bitter, mugwort, mountain hop, horehound, ginger, licorice, SimplyBeer.com, New York, humidity, soil, hops, growing hops, pests, mold, Brooklyn Homebrew, rhizomes, root cutting, hybrid, hop seeds, New Jersey, magnum, centennial, cascade, Park Slope, spice, home growing, commercial growing, hop cones, cured hops, fresh hop beer, Sierra Nevada Harvest, Founder's, gruit, bay leaf,The Homebrewer's Garden (17:54)
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Palette Wrecker, Greenflash, IBUs, malt, water, alpha acid, brewer, tropical fruit flavor, gardening, home brewing, Winterport, Maine, farm, Dennis Fisher, Joe Fisher, botanical, herbs, extracts, The Homebrewer's Garden, Europe, cider, pears, heather ale, Scotland, dandelion stout, beer boil, bittering herbs, wormwood beer, sorghum beer, sahti, wild yeast, bacteria, infected, rye, insects,Drunk Bears and Bitter Ingredients (13:57)
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fermenting, honey, rainwater, sugar, baker's yeast, drunk bears, Upstate, NY, closet cider, fermented beverages, brewing botanical, chili, rosemary, thyme, oregano, heather, yerba mate, bottle shop, rice beer, thai basil, Dogfish Head, Chocolate Peanut Butter Porter, New Jersey State Fair, sorachi, Seattle, saison, Cask Festival, Bitter and Esther's, Sunswick,To comment on this episode click here. There are currently Comments
First Aired - 02/27/2013 03:00PM
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Download MP3 (Full Episode)
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Learn about the origins of chocolate from Mark Sciscenti, a chocolate historian and chocolate maker currently in Santa Fe, on this week's episode of Straight, From the Source. Tune in and hear about flavorings for traditional (pre-Colombian) chocolate beverages, the uses of honey and agave primarily as flavorings not sweeteners in chocolate and The surprising chocolatey connection between the Mayans and Puebla Indians. Chocolate and history buffs alike can find plenty of great informational nuggets on the best chocolate radio show in the world! This program was sponsored by Heritage Foods USA.
"Chocolate was considered a gift of the foods and the food of the gods, and quite often they would drink chocolate beverages in a ceremonial fashion." [15:30]
--Mark Sciscenti on Straight From the Source
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Chocolate History (19:15)
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chocolate historian, history of chocolate, Meso America, vanilla, chocolate beverages, sweeteners, lowlands jungles, honey, unsweetened chocolate, human blood,The Food of the Gods (14:22)
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stimulants, cacao, cocoa beans, food of the gods, caffeine, Puebla Indians, Mexico, growing regions, microclimates,To comment on this episode click here. There are currently Comments
