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First Aired - 06/21/2011 06:30PM
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This week on Why We Cook it's all about adaptability and flexibility. Erica talks about about the advantages of planning your meals and getting the most out of your leftovers-- from venison burgers,to a breakfast of cabbage and eggs to the seasonal offerings of cabbage and rhubarb. Later on in the show, learn what she and painter Jean-Francois Millet have in common. This episode is sponsored by Cain Vineyard and Winery.
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Episode 90: Trangressional Gleaning (10:50)
Tags:
rhubarb, Why We Cook, Erica Wides, Heritage Radio Network, new glasses, progressive lenses, Mad Men, Retro glasses, adjusting to new things, Michele Bachmann, mini daikon, cooking challanges, adaptable cooking, rhubarb season, buckwheat honey, free-form pie, sprayed produce, The dirty dozen food, pesticide,Thrifty Eating (9:48)
Tags:
braised goat, ground venison, venison burgers, cabbage slaw, industrial produced eggs, artisan goat cheese, Cherry Glen Farms, Father's Day, Bernie Wides, The Naturalist, Tiny Bungalow, corn tortillas, thrifty eating,The Gleaners (10:15)
Tags:
farmers marker, neck meat, ox tail, shanks, The Gleaners, Jean-Francois Millet, gathering fallen fruit, apple picking, City Harvest, freegans,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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Why We Cook: Skin! (13:41)
Tags:
Why We Cook, Erica Wides, Chefsmartypants, food talk radio, Heritage Radio Network, public pools, swimming, buoyancy, culinary school, faculty development, Sim Cass, baguette formation, skins, tightening the outside of a loaf of bread,To comment on this episode click here. There are currently Comments
First Aired - 05/10/2011 06:30PM
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Erica Wides, aka Chefsmartypants, gets dirty on a leafy themed episode of Why We Cook. Tune in to hear about her adventures making her bungalow gardens animal proof and find out valuable advice on how to properly clean produce. Also, here a hilarious story that ends with a chocolate covered mouse in the kitchen! This episode was sponsored by Cain Vineyard & Winery
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Why We Cook: Dirt & Leaves (14:21)
Tags:
Erica Wides, Chef Smartypants, Why We Cook, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, available garden space, herbs, plant protection, building barriers, keeping out animals, who's opposed to gardens?, organic top soil, compost, deer fence, sugar snap peas, leafy greens, green beans, squash, Square Foot Gardening,Washing Produce & The Chocolate Covered Mouse (17:13)
Tags:
pre-washed baby arugula, properly washing greens, completely immerse in cold water, completely wash sand and dirt, local farmers don't have massive processing plants to clean with, baby imported vegetables, bugs on produce, spiders, ladybugs, if you see spiders on produce it's a good thing!, watercress, chocolate covered mouse, rodents in the kitchen,To comment on this episode click here. There are currently Comments
