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Eating
Sponsored by
Robertas
This week on Eating Disorder Spyro and guest co-host St. John Frizell of Fort Defiance in Red Hook take on the age old topic of the bartender. The role is one that can be mentally and physically taxing, and is often responsible for making or breaking a night out. The guys bring on two pro New York bartenders, Olufemi Akiwumi-Assani and Kevin Ang, to talk about the job behind the scenes and why they take their craft so seriously. Join the crew as they navigate the science of a great drink, hilarious (puke) stories, and an in-depth description of the worst customers. This program was sponsored by Roberta's.

"With crafting cocktails, there's very few parts that go into it that make a simple cocktail, a classic cocktail very, very good. But with these things, they all have to be regimented, they all have to be treated seriously so you have consistency and results. Jiggers are important." [8:19]

-- Kevin Ang on Eating Disorder

"As bartenders, we're reverse babysitters. We watch them come in as normal people and then we turn them into children as they go home." [29:07]

-- Olufemi Ariwumi-Assani


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Hosted By
Tasteofthepast
Sponsored by
Icc-logo
It's Valentine's Day, and there's no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN's Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a 'single origin' chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes 'good' chocolate from 'bad' chocolate? Tune into this special Valentine's Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center.

"The closer you get to more genetic diversity, the closer you get to the place of origin." [6:10]

"Every part of the human condition you can connect to chocolate in a meaningful way." [20:40]

-- Clay Gordon on A Taste of the Past


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Hosted By
Cooking-issues
Sponsored by
Mp
Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."

"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."

--Dave Arnold on Cooking Issues


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