24/7 Stream
Specials & Highlights
First Aired - 02/24/2010 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Andrew Carmellini drops in as a surprise judge on the second episode of the Mind Kitchen!
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Mind Kitchen Begins! Beets, Pistachios, Pasilla Chiles, Anchovies & Corn (11:31)
Tags:
Matt Timms, Whole Foods Market, Heritage Radio Network, Jack Inslee, Cathy Erway, The Art of Eating In: How I Learned to Stop Spending and Love the Stove, Chili Takedowns, www.noteatingoutinny.com, www.theartofeatingin.com, Let's Eat In, Scott Gold, The Shameless Carnivore: A Manifesto for Meat Lovers, whole animal, squirrel hunting, butchering, rattlesnake chili, Angus Vail, he manages KISS, also managed INXS, Violent Soho, he hosts a trans-European food show, butter sugar salt pepper oil and milk are included, beets, pistachios, pasilla chiles, anchovies, corn,The Contestants Submit Their Meals (12:53)
Tags:
Roberta's, Cathy Erway, appetizer: fresh smoky spicy fresh corn soup made with corn milk butter stirred with some of the soaking liquid from the chilis topped with fresh corn and beet salsa. the beets are roasted and chilled, main course: pan seared fresh whole large anchovies crusted with salt served atop a roasted pasilla chili and fish stock reduction served with sauteed beet greens atop creamy polenta cakes with pistachio crust, dessert: toasted pistachio milk ice pop, Scott Gold, appetizer: corn tortillas with sauteed anchovies and pureed chilis, main course: rabbits caught in northwest Louisiana with beets. roasted rabbit at a low temperature quartered and served plain with a little bit of beet puree, dessert: pistachio milk drink topped with rabbit cracklins, Angus Vail, appetizer: Amuse-bouche with anchovy caviar, main course: beet soup served in a blood transfusion bag, dessert: glazed corn bread with pasilla chili cooked in a bass tube amplified turned up to 25,To comment on this episode click here. There are currently Comments
First Aired - 01/21/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's episode of A Taste of the Past, Linda interviews David Sax, author of Save the Deli, about the history of Jewish Delicatessens in America, their recent struggles to stay afloat, and the rising prices of meat.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
David Sax on Saving the Deli (7:35)
Tags:
Save the Deli, New York delicatessens, sociology of the deli, difficulty of deli business, delis are dissappearing, Katz's Deli, historical icons, if you want to experience New York in one dinner go to Katz's, Send a Salami to Your Boy in the Army,The History of the Jewish Delicatessen (10:18)
Tags:
the beginnings of David's research, how did Jewish delicatessens start?, most came out of Eastern Europe, Ukraine, Hungary, Romania, Jewish communities in eastern block remained kosher, double baked rye bread, amalgams of Jewish flavors and the american coffee shop experience, the cornbeef Confuscious, smaller restaurants in denser urban areas, the trio of meats: corned beef pastrami pickled tongue,Some Notable North American Delis (9:26)
Tags:
David has never eaten so well on this continent as he has in Portland, delis make the least amount of money of their sandwiches, to squeeze profits out of sandwiches is near impossible, speck, dont have to be Jewish to own a Jewish deli, what makes a Jewish deli authentic is a commitment to the traditional foods, Detroit has Zingerman, pastrami associated with Romanian Jews, spicy smokiness, The Bread Basket, nouveau gourmet style deli and food emporium, Shapiro's in Cincinnati almost 100 years old,To comment on this episode click here. There are currently Comments
First Aired - 01/04/2010 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Today on Let's Eat In, Cathy Erway and guests try to decide which is sexier: sweetness or spice.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Let's Eat In Introduction (15:19)
Tags:
Cathy Erway, Let's Eat In, Fariway Market, Heritage Radio Network, Roberta's, artisinal food, Mama O's Kimchee, www.kimcheerules.com/, Anarchy In A Jar, Kheedim Oh, cabbage, fruit, seasonality, seasons, pickled herring, jam, pickling, small farms, local farms, spirituality, essence of fruit, what's the sexiest food you can cook?, cake, chili, condensed sweet spread, www.anarchyinajar.com, kimchi butter, vinegar, Greenpoint Food Market, Korean red pepper, Thai peppers, unique flavor combination, sugar, classic flavors, strawberry and balsamic, chutney, chipotle pear, rooftop farms, Brooklyn Grange, spicy fruit salad, R. Kelly, The Beatards,Sweet Vs. Spicy (15:30)
Tags:
cooking for a date, The Godfather 3, Sophia Coppola, kimchi is smelly, freshens your palate, it's a bonding experience, bad breath, taste profiles, sweetness excites the tip of your tongue, mangos, cubes, the fruit right next to the core tastes great, spicier is sexier, watching somebody take a spoonful of jam can be hot, licking jam off somebody's body, what would you cook for a cheap date?, jam pizza, jam instead of sauce, prosciutto fig jam and arugula with Parmesan cheese, pulled pork, pizza is a good dish to cook on a date, morning after cooking, first dates are uncomfortable, eating at a restaurant can be formal, omelets with kimchi, scones with jam,To comment on this episode click here. There are currently Comments
