Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 03/01/2011 12:00PM
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This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave's experience "fluffing" up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave's new break song? Send it to us! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Cooking Issues Introduction: Fluffing up Food Stars (18:38)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, fluffing up Food Network stars, little kids asking Dave about liquid nitrogen, rare tropical fruit spots in Florida, Dave is a fruit nut, Fruit and Spice Park, black sapote, Miami-Dade County, Nathan Myhrvold, Chr, The Modernist Cuisine Cookbook, preserved lemons, yeast, rapid infusion, iSi, soda siphon vs whipper, liter vs half liter, a liter will need an extra charger, what temperature should one poach an egg at?, immersion circulator, myard reaction eggs, browning reactions in the oven, evaporative cooling,Torching Meat (10:36)
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Armandino Batali, Mario Batali's dad, used to be a chemical engineer, lamb prosciutto, Italian style ham, American country ham, Sam Edwards, fundamentally different than European style products, sous vide steak, how about using a blow torch?, myard reaction on meat, torch taste, the more fat the more you can taste the torch taste, butane smells less, Chris Young, Mapp gas, torching is also uneven, some spots are darker than others,Hawaiian Passion Fruit, Control Loops & Perfect French Fries (20:26)
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lilikoi, Hawaiian passion fruit, carrageenan, Locust bean gum, methocel f50 meringues, mooses that act like egg whites, meringue out of a passion fruit, Pepperoni Bill, Pizza expo in Las Vegas, Dave's never been to Las Vegas, control loops, PID, temperature control, it's hard to make your control loop, commercial circulators are 1000 watts, most circulators are built for standard 15 watt plugs, accuracy and precision, premade PIV controller with digital readout, solid state relay, Josh Ozersky, ultra sonic french fries, SPL, Dave will put his 1/2 inch french fry up against anything, there's no such thing as the perfect french fry,To comment on this episode click here. There are currently Comments
First Aired - 11/23/2010 06:30PM
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This week on Why We Cook Erica takes a look at that timeless Turkey Day tradition: eating a bird. She recounts a recent visit to Vietnam to point out some differences between US and Vietnamese food, including the expense of a chicken egg relative to other birds eggs and the relative cheapness of quails in Vietnam. She also discusses the myriad of birds we consider OK to eat, including guinea hens and squaws (aka pigeons).
Whole Free-Range Poussin
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Why We Cook Introduction: The Season of Stress (12:05)
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Why We Cook, Chefsmartypants show, Heritage Radio Network, Erica Wides, Thanksgiving Season, Cabot Cheese, www.cabotcoop.com, food frenzy season, the season of stress, eat as much as you can in a short amount of time, fill up gigantic refrigerators in threat of the winter, stock up!, Erica bought 4 quarts of yogurt at Costco, heritage turkey from Heritage Foods USA, 7 year old guinea hen, chicken that's all dark meat, Erica on Last Chance Foods on NPR / WNYC, squash and pumpkins, heirloom varieties, homegrown herbs, locavore movement!, Erica is also practical and thrifty, bird cooking and eating,The Under-utilized Quail (9:14)
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Streets International, figuring out what protein to use in a menu, tough cuts of beer get put into pho and stew, food cost as an issue, quail eggs are the cheapest eggs in Vietnam, chicken eggs are novelty, quail is very flavorful, Vietnamese quail tasted funkier, after the break: bigger birds!,Bigger Birds - Poultry Mania! (9:35)
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bigger birds, Caul fat, cranberry veal stock reduction sauce, caramelized sweet breads, Coscto has been selling organic chickens, you have to make shopping compromises sometimes!, we suddenly think the world is gonna end, stocking up on food like crazy, chicken stock, bird heavy week, poultry mania!, cornish hens, poussin, spatchcock,To comment on this episode click here. There are currently Comments
First Aired - 09/19/2010 02:00PM
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State #5: This week on Cutting the Curd Anne continues her State of Cheese series with New York State. Dean Sparks from Empire Organics joins Anne on air to talk about how to keep the quality of dairy high and the wages fair for everyone from the farmer to the distributor. Speaking on everything from simple eggs to value added dairy products, Dean stresses the importance of making sure everyone's markup is fair, so the farmers make a reasonable wage and the consumer pays a reasonable price. This episode was sponsored by Whole Foods Market.
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State of Cheese: New York (20:31)
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State of Cheese, New York State, Dean Sparks, organic dairy farm, Empire Organics, moving items to consumers in New York, eliminating disconnect of the grocery store, www.empireorganics.com, history of dairy in New York State, first cheese plant was built in the city of Rome, New York, milk trains in New York State, localized dairy system, Chenango country, New York loses one dairy farm every day of the calander year, the herd average is 45 cows per farm, www.getnymilk.com, eggs are available at Eataly, milk and eggs are available retail, cheese are available at all Whole Foods in NYC, Eataly is a really exciting new project, Dave Pasternack, Eataly is worth the trip, Dean started his farm in 1996, Dean paid his way through school playing golf with Phil Nicholson, Dean and his wife wanted a farm but had a limited farming background, Dean started out knowing he wanted to be organic but nothing else, Dean fell in love working w/birds, Certified Organic Hens, the pasture model, value added dairy products, asking hard working farmers to also go to the farmers market is asking a lot, you vote with your wallet, buying foods impacts humans and their families,Dean Sparks of NYFoods (12:44)
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NYFoods, NY Organic Milk, Whole Foods Market, NYC Craft Beer Week, food tasting from 5-7pm, fair wage promise, keeping more money in the farmers pockets, what does it take to get from farm to table?, quality isn't always cheap, Dean knows what its like to farm 7 days a week and the struggles necessary to make good food, if everyone is reasonable about the markup they're taking the price will end up reasonable, working with Dean means making a decent living but not getting rich, a commitment first to the farms then to the retailers and distributors, growth in the farmers markets, value added cheese, if a farm doesn't encourage you to come visit something is wrong, farming is a lifestyle, 91% butterfat butter, the more stuff we need the more famers we need, growing volume and attention to the brand,To comment on this episode click here. There are currently Comments
