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First Aired - 08/31/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia dish out a heaping helping of culinary assistance via the telephone as they field calls from friends and strangers alike. Tune in to hear suggestions for tackling the immense (in choice, not difficulty!) undertaking of cooking Indian cuisine, listen to the science behind and practical solution to keeping basil and other greens bright and fresh when chopping or slicing them, and of course don't miss an opportunity to hear Nastassia's astrological sign. This episode was sponsored by Whole Foods.
Photo: Bakon Vodka
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Cooking Issues: New Infusions, Bacon Liqour, Sugar Free Dessert & Cooking Indian Food at Home (29:54)
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Dave Arnold, Cooking Issues, Heritage Radio Network, Whole Foods Market, new infusion technique, whipped cream bottle, infused liquor, does this also work with solids?, infusing solids with flavor, hash browns should not be chewy!, potatoes can be chewy and be good, potato ice cream, dehydration phenomenons, microwaved potato chips, Dave thinks baked potato chips are an abomination, caller question, Bakon Vodka, good uses for it?, bacon infused liquor, fat washing, another caller question, Dave works at the French Culinary Institute, no sugar diet, what desserts have no sugar?, calorie issues, whipped cream isn't bad for you, it's primarily air, eat smaller quantities, sugar free meringues, you can't use honey as a sweetener with chocolate, caller question about ethnic foods, Indian food, shy away from dishes that require a specific piece of a equipment, some need a tandoor oven, sauteing spices, read a few cookbooks, Dave doesn't support being a vegan, Indian food is vegan friendly, Indian food is very regional, nitrous, yes, microwaving, honey,Slicing Mint, Super Cooling & Solid Nitrogen Snow (12:46)
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slicing mint, Harold McGee, The Curious Cook, chapter on pesto, how to keep basil bright, mpemba effect, hot water might freeze first, how can this be true?, super cooling, in order for ice to form it needs a nucleation site, by heating a sample you alter the nucleation sites, it's not possible to freeze an entire block of water solid using super cooling, cool gimmick, if you have liquid nitrogen and a vacuum machine, frosty ice forms on the top of liquid nitrogen, nitrogen ice, solid nitrogen snow,To comment on this episode click here. There are currently Comments
First Aired - 03/09/2010 06:30PM
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On a confessional episode of Why We Cook, Erica dishes on her least favorite foods; foods that chefs are supposed to love!
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Why We Cook Introduction: Abalone (12:52)
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Erica Wides, Why We Cook, Heritage Radio Network, Fairway Market, blood oranges, Erica doesn't like orange juice and green bell peppers, chefs are supposed to like certain foods, foods that induce cringing and fear in more amateur consumers, look up Jonestown and Kool Aid, art school films, there's a huge genetic component to taste, weird textures, jellyfish, sushi, abalone, SoHo fish market, www.pinknsour.com, sashimi, Korea, shellfish, abalone had an audible crunch, crisp texture,Foods Chefs Are Supposed to Love: Uni (12:08)
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Fairway Market, join the Why We Cook page on facebook!, Erica doesn't like uni, sea urchin, good taste weird texture, sea urchin are gonads, ovaries, $450 a kilo, butter substitute, fish n chips, cake, haggis, Erica didn't like beer until she was 30, nato, soy beans and salt, fermented, extreme ammonia smell, smelly cheese, pungent cheese, stringy sticky texture, the more you mix it the stringier it gets, snot like, raw egg, nato is extremely nutritious, miso, tofu, sauerkraut, marmite, shiso, beef steak plant, soapy metallic flavor, Korean BBQ, wild sesame,Sweetbreads, Brains & Organ Meats (5:40)
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leave a comment on the page, Asian food, France, Italy, Spain, spices, salami, kidneys, sweetbreads, brains, creamy, sweet, delicate, Roberta's, organ meats, pigs feet, now there is a revived interest in all things scrappy and odd, Erica doesn't like whole single organs, liver, foie gras, heirloom breeds, well raised animals,To comment on this episode click here. There are currently Comments
First Aired - 12/14/2009 03:30PM
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It's the holiday season what better way to prepare than with Kara Newman, mixologist and author of Spice & Ice. Kara makes some drinks on this weeks Hot Grease. Also on the show, Celia Sack of Omnivore Books.
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Hot Grease Introduction: Omnivore Books (10:29)
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Hot Grease, Nicole Taylor, Roberta's, sustainability, Heritage Radio Network, everyday folks, food enthusiasts, moms on a budget, food blogs, best of 2009, Celia Sack, Omnivore Books, The Ad Hoc Book, Jam It Pickle It Cure It, do it yourself kitchen help, Canal House Cooking, Five Spices Fifty Dishes, Barefoot Contessa Back To Basics, skillet dishes, 30 minutedishes, Alice Waters, The Art of Simple Food, Chez Panisse Vegetables, chard, Salty Sweets, nerd category, Twains Feast, vintage books, www.omnivorebooks.com, media mail,Cocktails With Kara Newman (7:58)
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Kara Newman, The New York Times, Wine Enthusiast, Gourmet, home bars, tequila, vodka, rum, triple sec, utensils, basic equipment, cocktail mixer, shaker, Boston Shaker, a muddler, julep, mixing spoon, local ingredients, organic, fruits, vegetables, Spice & Ice, seasonality, strawberries, good food movement, organic vodka, Tuttletown, baby bourbon, egg nog, hot cider, citrus, oranges, lemons, brandy, whiskey, winter, Mexican hot chocolate,"Spice & Ice" (10:57)
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Nicole Taylor, Jack Inslee, Roberta's, Spice & Ice, truly unique cocktails, fusions, blood orange jalapeno margarita, two ounces of jalapeno infused tequila, an ounce and half of triple sec, one and a half ounces of blood orange juice, half ounce of lime juice, don't pair spicy drinks with spicy foods, ginger, cinnamon, clove, the gingered apple, tow ounces of ginger liqueur, one ounce of vanilla vodka, two and a half ounces of apple cider, Red Jacket Orchard, splash of lemon juice, best paired with dessert, apple tart tatin, cayenne, shaking drinks makes them colder, blog, cocktail culture, spicy food, http://karanewman.wordpress.com/, www.twitter.com/karanewman, San Francisco,To comment on this episode click here. There are currently Comments
