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First Aired - 08/24/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia tackle a bevy of questions and add some sage advice on all-you-can-eat restaurants for good measure. Dave helps a new college student sans kitchen (or even a hotplate) by explaining how to smelt metal in her microwave (seriously), and lends a hand to a fledgling food writer. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the coast of California.
Photo: Aunt Ruby German Green Tomato
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Cooking Issues: Pot Roast Sous Vide, Career Advice & Smelly Chicken (15:00)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, email question, how do you cook in a dorm room?, induction burners are totally safe and should be allowed, you might have to convince th RA, Westinghouse Turkey Oven, sous vide cooking, immersion circulator, allows you to heat water to an accurate temperature, you can achieve stunning results in a small amount of space, you don't need to vacuum seal you can use ziplock bags, don't make your own or buy one on Ebay, silicon carbide sharpening stones, put them in the microwave, those blocks will be glowing red hot, they absorb microwaves, you can smelt metal, they become searing stones, caller question on sous vide pot roast, sometimes used circulators aren't the best, grass fed beef, cook for 2 days at 62 degrees, 60 degrees celcius for 48 to 50 hours on a short rib, career question, how can one get a job as a reasearcher?, writing is a good way to start, consultancy work, high tech catering opportunities, heritage chicken that smells sulfuric, is it safe to eat?, the bag is still tight, give it a quick drip rinse in water or some vinegar, don't serve food that makes you nervous to other people, Nastassia was scared to eat the bear that Dave cooked,Herb Grinders, Aunt Ruby German Green Tomato & Staying Away From Open Bar (15:00)
Tags:
using a weed grinder to grind herbs instead of a mortar and pestle, freezing immulsion based sauce, last week New York Magazine gave Dave the shaft, they wrote up about his favorite tomaro, Aunt Ruby German Green Tomato, now it's completely sold out, the German Stripe was the 2nd best tomato listed, Stokes Farm, different tomato varities taste different based on where they are grown, it all depends on the farmer, heirloom tomatoes, Handbook of Hydrocolloids, very technical book, Dave recommends Hydrocolloids: Practical Guides for the Food Industry, Eagan Press, Dave tries to avoid all you can eat and open bar situations,More On Ice & Cocktails (15:00)
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how do you get a date with the hammer?, Dave says don't bother, stay away, how does larger ice affect how long a drink stays cold, it will get more diluted due to surface area, you don't win with smaller ice, when you are stirring a cocktail it takes a long time for the cocktail to get to an equilibrium point, size of ice matters most in stirring, nobody stirs a drink until it reaches its temperature plateau, chilling and dilution are linked, ice cubes from the freezer chills the drink a little bit before it melts, freezer ice cubs get the drink a half a degree colder, check cookingissues.com for a blog post on ice tests, thanks to Hearst Ranch,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2010 03:30PM
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This week on a very special We Dig Plants Alice and Carmen sit down with Brooklyn borough president Marty Markowitz. The gang discussed designing, maintaining, and adding green spaces in Brooklyn; the over 300 community gardens in Brooklyn; roof gardens; waterfront parks; and of course the newly renovated Coney Island! Tune in for a look at how Brooklyn has blazed trails for community green spaces in the past, present, and future. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
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We Dig Plants: Mary Markowitz, Brooklyn Borough President (15:09)
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We Dig Plants, Heritage Radio Network, Carmen DeVito, Alice Marcus Krieg, Hearst Ranch, land use of Brooklyn, future of green spaces in Brooklyn, Brooklyn Borough President, Marty Markowitz, Elizabeth Ernish, Brooklyn use to be one of the biggest market garden producing areas in the country, we are starting to regain our connecting to our agricultural history, Eagle Street Farm, Roberta's, Brooklyn Grange, urban farming, Brooklyn is leading the way, Brooklyn farms, what initiatives can the administration support to continue the trends, Governors Island used to be closely connected to Brooklyn, 1898 Brooklyn became consolidated, Harvest Festival in Red Hook, Brooklyn has over 300 community gardens, they need to be protected and supported, battle between development and parks and gardens, Brooklyn has some open space left, there needs to be an imaginative reuse of space, roof gardens, incentives for urban farmers, waterfront parks, Brooklyn Bridge Park, there will always be residents that aren't able to receive higher education, we need a mixed economy, new agricultural greening industries, Pennsylvania Ave landfill, converted to park land, ran by the National Park Service,Community Gardens and Green Spaces in Brooklyn (11:24)
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extension of Marine Park, Brooklyn Botanic Gardens, one of the most beautiful green spaces in America, Spring Creek Park, cricket field, Brooklyn College Campus, one of the most beautiful urban campuses in America, Greenwood Cemetery, development in North Brooklyn, what about the very southern tip of Brooklyn, Coney Island, that community district has over 400 acres of open space, Steeple Chase Plaza, Kaiser Park, renovation of the boardwalk, Coney Island is the playground of America, there used to be hotels down there, reuse of space, you will always need a unique entertainment and amusement space that Coney Island represents, private amusement parks cost a fortune, Brooklyn sets the tone for cutting edge design ideas and people, the Brooklyn brand is well known across the year, Brooklyn Nets, Neighborhood Beautification Fund, the street scape in Brooklyn has been changed, community gardening brings people together, The Greenest Block in Brooklyn, Of Cabbages and Kings Country, Brooklyn is being remade daily, we can learn from studying its history, open public spaces, pedestrian car free zones, the basis of our prosperity is agriculture,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2010 02:30PM
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State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen's Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia map
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Cutting the Curd: The State of Cheese - Virginia (14:51)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Helen Feete, Virginia, Meadow Creek Dairy, Appalachian Mountains, off the Blue Ridge parkway, Grayson County, old time and bluegrass music, the music started in the mountains of Virginia and North Carolina, is Southwestern Virginia traditionally a dairy area?, up through the 60's and 70's there were many dairy farms, small processing plants, Helen has always had a food passion, she wanted to make cheese from the beginning but stuck to dairy at first, American farmstead cheese, people start with an idea of a cheese and develop it into a new unique creature, expressive of the farm it comes from, The Mountaineer, Jessa Gill, washed rine cheeses, Tallegio, Meadow Creek Dairy won 2nd place American Cheese Society,Helen Feete of Meadow Creek Dairy (15:19)
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dealing with regulations in Virginia, influencing policy and regulation, Helen is one of the biggest raw milk producers in the state, testing levels, bacteria levels, Grayson, keeping everything within a 2 day range, UPS, mail order cheese, a few distributors pick up at the farm, mountainous regions in Europe, seasonal dairy, they don't make cheese until cows are at pasture in April, they make cheese until December, the marketplace is the best situation for educating people about cheese and selling it, 9 month dairy season, cheese marketing, raw milk consortium for Slow Food, raw milk cheese makers are consistently ahead of the game, quality and integrity of production, more education means more cheese and better cheese!, self sufficiancy for small farms, www.meadowcreekdairy.com, they take season long iterns,To comment on this episode click here. There are currently Comments
