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First Aired - 11/23/2010 06:30PM
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This week on Why We Cook Erica takes a look at that timeless Turkey Day tradition: eating a bird. She recounts a recent visit to Vietnam to point out some differences between US and Vietnamese food, including the expense of a chicken egg relative to other birds eggs and the relative cheapness of quails in Vietnam. She also discusses the myriad of birds we consider OK to eat, including guinea hens and squaws (aka pigeons).
Whole Free-Range Poussin
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Why We Cook Introduction: The Season of Stress (12:05)
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Why We Cook, Chefsmartypants show, Heritage Radio Network, Erica Wides, Thanksgiving Season, Cabot Cheese, www.cabotcoop.com, food frenzy season, the season of stress, eat as much as you can in a short amount of time, fill up gigantic refrigerators in threat of the winter, stock up!, Erica bought 4 quarts of yogurt at Costco, heritage turkey from Heritage Foods USA, 7 year old guinea hen, chicken that's all dark meat, Erica on Last Chance Foods on NPR / WNYC, squash and pumpkins, heirloom varieties, homegrown herbs, locavore movement!, Erica is also practical and thrifty, bird cooking and eating,The Under-utilized Quail (9:14)
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Streets International, figuring out what protein to use in a menu, tough cuts of beer get put into pho and stew, food cost as an issue, quail eggs are the cheapest eggs in Vietnam, chicken eggs are novelty, quail is very flavorful, Vietnamese quail tasted funkier, after the break: bigger birds!,Bigger Birds - Poultry Mania! (9:35)
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bigger birds, Caul fat, cranberry veal stock reduction sauce, caramelized sweet breads, Coscto has been selling organic chickens, you have to make shopping compromises sometimes!, we suddenly think the world is gonna end, stocking up on food like crazy, chicken stock, bird heavy week, poultry mania!, cornish hens, poussin, spatchcock,To comment on this episode click here. There are currently Comments
First Aired - 02/05/2013 12:00PM
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Valentine's Day is coming up; find out what to cook for your date on this week's Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they're tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways to balance a vinaigrette, and shares his Valentine's Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen.
"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues
"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues
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Best Way to Juice (22:35)
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anti-social media, Valentine's Day, carnations, savory cheesecake, circulator, mascarpone, tube, hotel pan, Patrick Martins, sparkling water, espresso, Manhattan Special Soda, carbonated coffee, double shot, mineral water, juicers, Champion Juicer, masticating, wheatgrass, carrots, apples, vinegar, chemist, citric acid,How to Thicken (14:41)
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hipsters, starch, hot sauce, thickening, potato, waxy corn starch, clear locust bean gum, guar, hydrocolloids, wikipedia, energy, calories, base, carbon dioxide, calcium hydroxide, buttermilk, cream, sourdough starter, acidity,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2011 12:00PM
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Cooking Issues goes from Brooklyn to Bogota as Dave does a call in show from Columbia. Learn about the exotic fruits of the country like the lulo as well as what the are some of the best juicers for vegetables and juicers. Ever consider putting an espresso bar in your home? How to get super-strength gelatin? How to make black garlic? You better tune into this episode for all this and more. This episode is sponsored by the NOFA-NY Locavore Challenge.
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Hola From Bogota (25:02)
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Cooking Issues, Dave Arnold, Nastassia Lopez, NOFA-NY, calcium hydroxide, Calcium carbonate, Columbian fruits, Lulo, espresso, home espresso setup, professional espresso machine, Bogota, altitude, eggs, David Chang, quail eggs, duck eggs, treating eggs, egg protiens, wd50, peeling eggs, papaya, don't flash papaya's, juice extractors, juicing vegetables, juicing fruits, Champion Juicer, [Available, (video, enabled)], Carlos, Salguero, to, Jack, show, details, 12:58, PM, (1, hour, ago),Dropping Acid (27:48)
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Medellin, Cartagena, bloom strengths of gelatin, gelatin, Strength of gelatin, sheet gelatin, concentration of gelatin, gelatin summary and conversion, cocoa tea, tartaric acid, citric acid, malic acid, lactic acid, making my own vinegar, vinegar mother, acetic acid, black garlic, age garlic, ike jime, iPad app, Harvard, Harold McGee,To comment on this episode click here. There are currently Comments
