Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 12/16/2010 01:00PM
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This week on The Farm Report, Erin and Heather are joined by Dan Gibson of Grazin' Angus Acres. Grazin Angus Acres is a farm committed to raising the finest quality Grass-Fed and Finished Black Angus in a sustainable 2,000-acre eco-friendly environment. Dan talks about the challenges of raising grassfed and grass finished beef on a farm, and what complications arise when dry aging the meat. Tune in and learn how he transformed from a suit and tie Wall Street life to life on the farm. This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!
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The Farm Report Introduction: (15:45)
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The Farm Report, Heather Hyman, Erin Fairbanks, Tekserve, Lower East Side Ecology Center, E-Waste event, www.tekserve, Heritage Radio Network, Dan Gibson, Grazing Angus Acres, family was affected heavily by 911, made the transition into farming, bought land first and had no idea what to do, about 300 head on his farm today, it takes 3 years to finish cattle on grass alone, processing 100 head a year, USDA, using small processors, Animal Welfare Approved, reviews everything about how the cattle are raised, they follow the cattle to the slaughterhouse, you have to be willing to go to the farmers market, not everybody at the farmers market is clean and organic, GrazingAngusAcres.com, Green Market,Segment 2 (15:31)
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conventional dairy was not for Dan, dry aging, processing, it's very important to the tenderness of the steak for dry aging, let is hang for 21 days, gives the enzymes an opportunity to break down the cell wall structure, makes meat less tough, some farms have problems dry aging grassfed beef because it enhances the flavor of the meat, if the flavor of the meat has a high protein flavor which is caused by grass it might not taste great, alfalfa is very high in protein, high urea smell, creates an off taste in milk or meat, cooking technique for urban kichens, color and caramelization, steaks and burgers, what about the rest of the cow?, farmers have been given incentive to use corn since World War II, there is a huge cost for having used all this corn, it's becoming more clear now, it's time for farmers to stand up, grassfed and finished black angus,To comment on this episode click here. There are currently Comments
First Aired - 09/29/2009 06:30PM
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On today's Why We Cook: a bean primer. Erica gives a brief history of beans, offers some preparation techniques, and reveals the secrets behind a first-class black bean soup.
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Beans! (8:05)
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Institute of Culinary Education, Why We Cook on Facebook, www.whywecook.com, the quiet little beans, nutritional powerhouses, downtown farmers' market Albuquerque, fall greens, Ithaca black beans in Union Square Farmers' Market, freshly dried beans, mesquite honey, salt cedar honeys, Marble Brewery, beans are quiet sleeper foods, soak them and bring them back to life,Beans: A History (12:27)
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beans have been cultivated in the Americas for thousands of years, evidence of cultivation in Asia as far back as 7BC, in non-meat producing areas daily protein intake comes from beans lentils peanuts and other legumes, beans very easy to cultivate and preserve, complete proteins, beans plus grain equals complete protein, over 4000 identified cultivars of beans in US, three sisters method of cultivation, beans absorb nitrogen from air and deposit in the soil, cover cropping, replenishing nitrogen in soil, Erica's distaste for raw food philosophy, some kinds of raw beans esp. kidney beans contain a harmful toxin that must be destroyed by cooking, boil beans for ten minutes, oligosaccharides,Cooking Beans the Right Way (9:53)
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rinsing and soaking and changing water gets rid of oligosaccharides in beans, bring beans to a boil and then lower heat to a lazy bubble, black beans and lentils don't need soaking, put in fridge to soak overnight, start with new water after soaking, toss lentils with olive oil chopped up tomato, lentils on New Years Eve bring prosperity and good luck in many cultures, avoid cooking beans with salt sugar or anything acidic, too much salt makes beans mealy, Savoy, Peter Hoffman, always taste more than three or four beans to make sure they're all done, beans are filled with soluble fiber, when you're cooking don't let your food control you, black bean soup: simmer your beans add bay leaf render out some bacon add in chopped onions garlic celery let caramelize add tomato paste add dried spices, add cooked beans when done, black bean soup gets better as it sits in fridge,To comment on this episode click here. There are currently Comments
First Aired - 02/14/2012 12:00PM
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This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry.
"An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive."
"[On cooking with Celiac's disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten."
"When you need hardcore gluten is in a bread, in a cake you don't need a lot of it. . in a cookie or a cake you can focus on the texture and structure"
"Don't store anything in your oven, people! It puts you in this mindset that you aren't going to use it."
"The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don't have to touch anything. And don't skimp on your sink size!"
--Dave Arnold on Cooking Issues
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Get That Knife Sharp, Get A Strop (19:33)
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Valentine's Day, sharp knives, Western knives, Sausage, tenderizing, nitrites, Drew Nieporent, Celiac's Disease, xanthan gum, gluten structure, wheat flour, rice flour, bean flower, guar gum, eggs, gluten free,Gluten-Free? No Problem (11:07)
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flax seeds, chia seeds, structure replace, bread making, texture, kombu, umami, anchovies, glutamates, dashi, Vicodin,To comment on this episode click here. There are currently Comments
