Nothing Urgent
LIVE 6:30 - 7:15pm EST
First Aired - 01/03/2012 12:00PM
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The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery.
"Rice noodles are great but when you try to pretend it's Italian pasta, it's horrible."
"Pheasants are delicious but very easy to over-cook."
"Slow temperature cooking with cuts of meat that have multiple muscles can be tricky."
--Dave Arnold on Cooking Issues
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Cooking Issues (18:25)
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fruit, ,, , fruit, lulo,, , dragonfruit,, , circulators,, Cooking, Issues, Dave, Arnold, Nastassia, Lopez, Heritage, Radio, Network, Canadian, geese, Solanum, quitoense, passion, low, temperature, duck, breast, whole, wheat, pasta, rice, corn, pork, shoulder, roast, connective, tissues,Italian Markets, Taste Buds & Foam (18:41)
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Italian markets, Di Palo Selects, Heritage Meat Shop, foie gras terrine, teeth brushing, tongue receptors, taste buds, pheasants, PGA, stable foam, modified alginate, hydrocolloids, vegans,Low Temp Cooking Times (15:00)
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potatoes, , potatoes,, , goat, Peru,, low, temperature, cooking, times, Inca, freeze, dried, potato, blight,To comment on this episode click here. There are currently Comments
First Aired - 01/07/2013 06:59PM
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If you want to make beer, you're going to need yeast. But what is yeast? This week on Fuhmentaboudit! Mary Izett and Chris Cuzme are joined in the studio by Chris Lovrich of Brooklyn Homebrew to demystify the fungus. Listen in to hear how Chris harvests yeasts from the air, and its role in the brewing process. How can you ensure that you're "pitching" properly? Chris gives you the ABC's of lagering, and the importance of consistent temperature in making a good lager. How do dry yeast and liquid yeast compare? Find out how yeast is affected by temperature, and how heat can alter your homebrew. This episode has been sponsored by Hearst Ranch.
"Even though I've been brewing for a long time, it took me a while to realize all the bad things about my beer came from not using enough yeast." [10:15]
"If you increase the amount of water, you're going to slow your temperature change." [26:00]
-- Chris Lovrich on Fuhmentaboudit!
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Wonderful Fungus (17:00)
Tags:
White House, brewing, ale, local honey, hops, bitter, Eataly, Homebrew Alley, Alewife Queens, homebrewing, yeast, Chris Lovrich, Brooklyn Homebrew, brewing classes, fungus, bread, harvesting yeast, anti-fungal, petri dish, slant, agar, microorganisms, hooves, science, Sammy Agar, starter, under pitching, off-flavors, pitching rate, Mr. Malty, lager,Pitch Perfect (14:04)
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lagering, step starter, biology, multiplication, cell number, weisenbock, dry yeast, IPA, British Ale yeast, over pitching, ester, hefeweizen, pale ale, malt, porter, brown ale, flavor, oxygen, sour, closet, kitchen, Omaha Steaks, insulation,To comment on this episode click here. There are currently Comments
First Aired - 02/19/2013 12:00PM
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Can you make high quality bread with bread machine? This week on Cooking Issues, Dave Arnold and Nastassia "The Hammer" Lopez are talking low temperature, vacuum machines, and more! Find out if bone-in meat actually affects flavor, and learn if you can use your bread machine for low temperature cooking. What types of vacuums make for better food quality? Later Dave talks about the benefits of culinary school, and find out how to improve your culinary skills at home. How can you keep your leftover fried chicken crispy? Find out on this week's Cooking Issues! This program has been brought to you by Rolling Press.
"Theoretically, you could take a bread machine, externally control it, and hack the thing and use it as a low temperature cooker." [16:00]
"I think that the higher vacuums actually decrease the quality of the food." [26:45]
"You can learn to cook on your own, but it's very difficult to learn how to work in a restaurant on your own. You can learn that from working in a kitchen, or from culinary school." [38:45]
-- Dave Arnold on Cooking Issues
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Bone-In and Bread Machines (28:42)
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Twitter, nickname, apples, bone-in meat, Indie Jesus, searing, heat transfer, biscuits, bread machine, low temperature, oven, crock pot, dutch oven, thrift, duct tape, The International Culinary Center, viticulture, vacuum, marshmallow, pressure, muscle, Ziplock, chicken, salmon, juice,Honing Skills at Home (22:45)
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Silver Spring, MD, cooking for Valentine's Day, Del Posto, Mark Ladner, Brooks Headley, cookies, Anthony Wiener, crumb scraper, recipes, culinary knowledge, poached eggs, sauerkraut, multi-course dinner, The French Laundry cookbook, learning to cook, eating crap, brussels sprouts, kitchen standards, commitment, pride, leftover fried chicken, oil, frying, doughnut, olestra, Kentucky Fried Chicken, CVap Oven,To comment on this episode click here. There are currently Comments
