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First Aired - 12/22/2009 06:30PM
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On this week's Why We Cook, Erica rehashes her worst meal ever, presented to her by a student at ICE, who shall remain unnamed. How does one make the worst meal ever? Find out here.
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Babette's Feast (9:00)
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Babette's Feast, post-revolutionary France, the ecstacy of food, old-school classical French cuisine, required inspirational viewing at Institute of Culinary Education, transcendental meals, meals that made a difference in Erica's life, lightbulb food moments, the worst meals Erica has ever had,Worst Meal Ever? (10:00)
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Erica's worst meal was presented her by a student of hers, giving culinary students a chance to be creative is a gamble, the worst plate ever eaten by Erica was by a student for a cooking test, test circumstances, fabricating proteins properly, optimal cooking, appropriate sauce, on-time presentation, farmed fish, making an adequate sauce to go with the fish, cooked starch,The Practical Exams at ICE (10:06)
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practical tests at ICE are used to evaluate student performance via a plate presentation in a restaurant simulation, hybrid striped bass, Erica's students know she likes fish skin, scales, sides, preparation, nightmare dishes, carrot, caramel, recreation of a Red Lobster dish?, glazed vegetables,To comment on this episode click here. There are currently Comments
First Aired - 11/22/2009 04:15PM
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On this episode of The Caffeine Stream, Nicole Slaven welcomes back Anne Nylander of Tamp Tamp. They brew some fresh coffee using a French press and then the Aeropress.
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Caffeine Stream Introduction: Home Brewing (9:13)
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Nicole Slaven, Tamp Tamp, Anne Nylander, Neil Oney, home brewing, French press, Providence Rhode Island, brewing methods, 17 ounces of water, www.jimseven.com, keeping doses consistent, Chemex, Chemex takes 30 seconds less than a French press, corning kettle, darker roasts, http://www.erostratusmusic.com/, Erostratus,The Aeropress (9:18)
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paper filter, clean cup, team competition event, Tamp Tamp, world barista championship, Norway, not the same amount of pressure as an automated pump, close the process of making espresso, next class at Tamp Tamp is November 30th, Tamp Camp, December 5th and 6th, anne@tamptamp.com, Aeropress is available at sports stores, Aeropress,Freshness, Beans & Equipment (9:29)
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Frisbee, Aerobie, freshness is important above all else with coffee, coffee is like bread, as it ages it stales, hydroscopic, intelligentsia, grinders, if you're not happy with your first cup of coffee make it again, cafe experimentation, scales, coffee can act as baking soda and absorb other flavors, ideal water temperature is between 198 and 210 degrees Fahrenheit,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2010 04:00PM
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Erin Fitzpatrick wraps up 2010 with friend of the station, wine impresario and founder of The Barterhouse, Brian DiMarco. Join Erin & Brian on the latest episode of At the Root of It as they discuss the effects that ratings systems have on wine production, and how some wines are being "Parkerized" these days to fit a mold. Brian also talks about his experiences with 100 point wines and why he feels his personal mission is to make good wine accessible at an affordable price for all consumers, even those without total access. This episode was sponsored by the aforementioned Barterhouse. For more information on these great wines, visit www.thebarterhouse.com
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Week in Wine Recap (5:00)
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Erin Fitzpatrick, At the Root of It, The Barterhouse, Brian DiMarco, Heritage Radio Network, Week in Wine Recap, Brown-Forman has gone up for sale, market feed, OLCC, Oregon Liquor Control Commission, new rules on spirits markups, government transparency,Brian DiMarco of The Barterhouse DIscusses the "Parkerization" of Wine (18:50)
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Brian DiMarco, The Barterhouse, Duncan Quinn, Escaping Robert Parker, Ed Burley, marketing, branding, harvesting, current feelings on rating systems, when Brian decided to start Barterhouse he drew a lof of influence from Robert Parker, Parkerization of wine, making wines for the international market, making wines to get ratings, took the market by storm, wine is an agricultural product, business model driven by ratings, South America, Spain, a 90 point Argentine wine is completely different than a 90 point French wine, it's hard for the consumer to understand these point scales,100 Point Wines & Looking Out for the Consumer (13:20)
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Brian has tasted 7 100 point wines, experiential access to these wines, you want to make an excuse for the wine when its 100 points, you want to make sure you taste every ounce, Asian market, they are scooping up highly rated wines, Barterhouse is a proud sponsor of the Heritage Radio Network, doing the right thing for the consumer, craft beer movement saved the beer business, small importers are saving the wine business, NYC is the perfect forum for these products, niche products, Kerner Estate 2009 Sauvignon Blanc,To comment on this episode click here. There are currently Comments
