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Catch It Cook It & Eat It Introduction: Black Gold! (17:59)
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Catch It Cook It & Eat It, Ben Sargent, caviar, black gold, Joshua Russ Tupper, appetizing store, Russ and Daughters, dairy and fish, not kosher, culturally Jewish, paddlefish, sturgeon, black market, poaching, the history of New York City caviar purveyors, reads like a detective novel, mafia ties, Caspian Sea, family business, Joshua used to be an engineer, toast points, mini toasts, packing caviar, beluga, sterling silver will oxidize, farming,Joshua Russ Tupper of Russ & Daughters (18:50)
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Martha Stewart, chopped liver, the prep cook turned on the stove, she cranked up the heat before Joshua put the oil on, there are a huge fire, glue gun art, Ben explains his appearance on Martha Stewart, wild sturgeon, farms, the idea behind farming is to help the wild species, Russ & Daughters has been in business for 90 years, you have to kill the fish to get eggs for caviar, farmed caviar is now better than wild caviar, population control, Joshua's favorite caviar now is paddlefish, 2014 will be the 100 year anniversary, Lower East Side, Yiddish, immigrant Jews, smoked fish, herring, Dutch herring, pickled herring,To comment on this episode click here. There are currently Comments
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Smoked Fish with Richard Schiff of ACME (19:49)
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Catch It Cook It Eat It, Ben Sargent, Acme, smoked fish, Greenpoint, fish smoking, Harry Brownstein, Acme is a fourth generation business, Richard started out doing retail for the company, there are less than a handful of fish smokers in Brooklyn, Acme has the largest smoked fish factory in the US, lox is not smoked salmon, lox is salt cured salmon that has sat for three months, hot smoke and cold smoke proccess, cold smoked salmon, nova, novi, eastern, dry curing, wet curing, there is an art and science to curing, farmed fish or wild fish?, the salmon farming industry didn't pic up moment until 1990, the majority of stuff being smoked is farm raised, King Salmon, farm raised salmon are fed a strict diet to fatten them up, wild salmon fight for their food, Brooklyn Fishing Derby, what's the difference between smoking blue fish and salmon, blue fish are smoked in filet form, black pepper, kosher facility, barins ciscoes, Alaska, the government granted an eskimo tribe exclusive rights, Richard Schiff,More On Smoked & Cured Fish (13:43)
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salmon, sablefish, pastrami cured salmon, black cod, smoked at a higher temperature, Detroit style, Chilean sea bass, they used to be plentiful, they are now endangered, overfishing is a commercial problem but a responsibility of the chefs, chefs set trends, New York is nationally influential, miso glazed appetizer, Nobu, Russ & Daughters, Chubs, oil content, fishing regulations,To comment on this episode click here. There are currently Comments
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Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
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What Kind of Pizza We're Making (3:59)
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pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
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pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
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baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
