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First Aired - 08/02/2009 12:00PM
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This week on The Main Course, Patrick and Katy talk with guest James Oliver Cury about the culture of cooking, and how the internet has helped grow the food community.
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Introduction & Show Summary (6:10)
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www.epicurious.com, Epicurious, White Oak Pastures, Georgia Organics, organic coalition, Michael Pollan, meat, butchers, The Wild Yaks, Rhode Island, The Matunuck Oyster Bar, oyster farms, water quality, corrupt politicians, toxic waste, Martin Scorcese, James Dyson, New York Times, James Oliver Cury,Cooking Is Not Rocket Science: A Conversation With James Oliver Cury (18:49)
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Time Out New York, food journalism, music critic, regionality, pornography, fear porn, Ecoli, sensationalism, cooking, eating in vs eating out, Slow Food, Google, community, Michael Park, Thomas Diehl, group blogging, Neil Pollock, coffee shops, diners, fruit stands, locavore, cooking your own meals, fast food movement, affordability, cooking is not rocket science, time management, budgeting, family unit, Starbucks, recipe driven, internet movements,Blogging In The Food World (18:39)
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New York Times, best burgers in America, demographics, epicurious has a 70% female fan base, income levels, microwaving a pizza is not cooking, assembling a sandwich is cooking, top ten lists, bookmarking sites, Playboy, Hugh Hefner, food becoming trendy, Anthony Bourdain, media, websites, sponsors, page views, accountability, beer, wine and spirits, culinary school, health, book publishing, nutritional information, tactical over strategic, wine pairings, under $20 a bottle, new wave of beer pairings, pounding a six pack, haute couture, sommelier, pickling, spending time in the kitchen, Spaghetti-O's, Chef Boyardee, recession, recipe flash, ranking recipes,James Oliver Cury's Green Market Initiative (9:57)
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green market initiative, homeless, charity, wine dine donor programs, eco friendly tote bags, school programs, Julia Child, single parents, ghetto school, New Rochelle, baking, home cooking, sandwiches, whole animal movement, ground beef, hamburgers, burger cooking techniques, Tanya Steele, rudderless children,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2009 12:00PM
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On The Main Course, Jen Klepper of The Fatty Crab & Gabe McMackin of Roberta's talk about Malaysian Cuisine, the trend towards whole animal cooking & experiences in the kitchen. Also on the show, Jeanne Hodesh from Local Gourmands.
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Introduction & Show Summary (7:15)
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Heather Hyman, Gabe McMackin, Jennifer Klepper, Roberta's, corn, beets, The Fatty Crab, www.localgourmands.com, Jeanne Hodesh,Fruits, Vegetables & Malaysian Cuisine with Jen Klepper (7:43)
Tags:
gardening, watermelons, pickling, crispy pork, salad, North American fruit, cranberry, mango, pawpaw, kiwi, Malaysia, The Fatty Crab, fish, blashan, shrimp paste, fermented shark, Indonesia, melting pot, Malacca, basil, mint, peanuts, cookbooks,Mediterranean Palate with Gabe McMackin (5:20)
Tags:
pizza, Italian cuisine, pork, Mediterranean, pepper, radish, cilantro, New York Times, wood burning oven, sternos, cooking pasta without boiling water, simple pasta is the hardest food to make, white wine, tomato, olives, parsley,Food & Meat Revolution: Using The Whole Animal (10:52)
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meat, whole animal, lamb, prime cuts, shoulder, rack, shanks, tongue, brain, pork belly, breaded fish, Cabrito, price points, interesting preparations of meat,Creative Recepies, Kitchen Experiences & Breadmaking (6:40)
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Japanese, curry, Pakistan, robo coupe, cured meats, wood burning oven, pork chop, Heritage Pork, brine, seasoning, temperature effect on food, humidity, bread, collard greens, roasted chicken, rosemary, garlic, lemon, wood flavor, food preparation, rustic preparations,Food Genetics & Farming Networks (11:10)
Tags:
community, food origins, Michael Batterbery, New American Farmer, growing traditional crops, genetics, cross breeding, American vines, Italian wine, North American tomato, shelf stabled egg, land crop, Sysco, ChefEx, online marketplace, US Foods, Basis Farm To Chef, distribution, cities are removed from land, Amsterdam, green space, farmland, Brooklyn used to have farms, urban farming, BK Farms, local movement, city sponsored gardens and yards, vegetable plots, Bette Midler, grants, historical context,To comment on this episode click here. There are currently Comments
First Aired - 06/16/2009 06:30PM
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Erica talks veggie preparations and techniques with chef and farmer David Ramirez.
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Cooking Vegetables: A Primer (8:10)
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how to cook vegetables, Dave Ramirez, The Lantern Chapel Hill, in Fall 2008 Dave switched from restaurant to farming, sub-acre farming, seasonality, Chanterelle,Cobbling Gardens Together with Dave (11:45)
Tags:
backyard gardening, patching together farms from several backyards, square foot gardening, great possibilities for farming, Dave is growing salad greens, heirloom tomatoes, chilly peppers, snow and snap peas, green beans, all naturally grown, protect themselves from insects via natural means, sometimes they lose crops, Chefs Garden in Ohio has extended their growing season using greenhouses, seasonality, Dave sells to restaurants and farmers' markets, farmers' market in Hillsboro has not suffered from local economy, locavore movement gaining strength and visibility,Cooking Seasonal (20:40)
Tags:
Dave Ramirez, average age of farmers, finding next generation of farmers, University of Washington, organic farming program, Michael Pollan, In Defense of Real Food, eating seasonally, preparation, cleaning, spin dry, old washing machine, mesh bag, storing salad greens, ziploc with air, paper towel, packaged greens are a week old, sauteeing, braising, southern style, techniques, blanching, softens, drop it in ice water, handle your vegetables as little as possible, let them stand for themselves, roasting vegetables, Chef's Garden, Ohio,To comment on this episode click here. There are currently Comments
