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First Aired - 07/15/2010 03:30PM
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This week on Catch It, Cook It, & Eat It!, Ben takes us on an educational, hands on, real time journey into the world of chowder. Ben makes whole batch of fresh chowder from scratch in real time inside HRN studios, taking listeners though each step and giving tips and hints along the way. He also goes into some fun historical chowder facts, like why meat is a mainstay in most chowders, the origin of the New England vs Manhattan chowder, and why we live in perhaps the most ideal "chowder time" in history. This episode was sponsored by Whole Foods.
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Catch It, Cook It & Eat It Introduction: Cookin' Chowder (15:00)
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Catch It, Cook It & Eat It, Ben Sargent, Whole Foods Market, Heritage Radio Network, Ben taught a class at The Meat Hook yesterday, leftover chowder ingredients in the studio, induction ovens, New England Clam Chowder, Ben usually has guests cook, salt pork over bacon, hard shelled clams, common in the New England area, Ben was clamming in Cape Cod this weekend, somebody has been poaching his family clam bed, you know the clams are done when they open their faces, minced garlic, Meat Hook, whole pig cooking, knife skills classes, you don't have to measure carefully in chowder making, milk curdles very fast, use good butter!, New England vs Manhattan, try to keep an even temperature, clam broth is really potent, East Coast seafood is very fishy, advanced oyster swallowers, added sugar to the chowder,New England Clam Chowdah (15:00)
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have some tongs ready to pull the clams out, if the clams have opened you want to take them out and cut the meat, clams were currency with the Native Americans, sailors didn't have potatos or cream in their chowder, we live in a great chowder town, corn and shrimp chowder, corn and lobster chowder, leeks, endives and fennel, if you overcook the chowder you will destroy the clams, make sure your potatoes are soft!, use the side of your spoon and mash the potato against the edge of your pot, there is a lobster roll craze in New York City, wuss seafood eaters, true seafood lovers just eat lobsters!, after a good boil add the clams, white wine is essential, use 4 tablespoons of butter, add some dill, dill doesn't improve with time,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2010 12:00AM
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This week on Hot Grease Nicole spoke to Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens. Tune in to hear them discuss streamlining your kitchen, and for some must-have ingredients in a kitchen where space is at a premium. Plus, Nicole
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Hot Grease Introduction: Food Headlines (10:00)
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Nicole Taylor, Hot Grease, Heritage Radio Network, Fairway Market, Food Corp, Paula Crossfield, Civil Eats, Mark Bittman, www.markbittman.com, could change communities and schools, The Pasta Bible, there was a misprint in the book: salt and freshly ground black pepper was printed as black people, Penguin Australia had to destroy 7000 copies in a warehouse, sales went up 200%, Garden & Gun Magazine, the soul of the new south, southern invasion of New York City, highlighting many Brooklyn spots, fried chicken, Egg, local greens, Pies n Thighs, the rise of bourbon, moonshine,Type & Tell: The Jemima Code (3:53)
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www.thejemimacode.com, The Jemima Code, Type & Tell, social media, recipes, http://www.tonitiptonmartin.com,Jennifer Schaertl, Author of Gourmet Meals in Crappy Little Kitchens (14:22)
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Roberta's, Heritage Radio Network, Gourmet Meals in Crappy Little Kitchens, Jennifer Schaertl, Sunset Park, cooking in a small kitchen, New York apartment kitchen, a crappy little kitchen is either a nice kitchen that is small or a huge kitchen that is flawed or both, so many recipe books give you gadgets you need, garlic press, meat mallet, the book gives alternatives for gadgets, CKA, utensils and stuff in the pantry, two saute pans, don't have multiple sizes for pots, built in strainer and steamer, four sided box grater, use the list in the book, donate the stuff you don't use, chipotle, adobe sauce, canned tomato, chicken stock or vegetable stock, red pepper flake, good salt, kosher salt, sea salt, pepper mill, breadcrumbs, whole wheat bread, freezer storage space, tips and essentials for a small kitchen, go pot luck, dinner party advice, open up your old apartment, one person per 8 square feet, an artichoke is a flower not a vegetable,To comment on this episode click here. There are currently Comments
First Aired - 04/20/2010 06:30PM
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This week, Erica asks "why chicken wings?" and offers alternatives in the form of frogs legs and rabbit "arms".
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Why We Cook Introduction: Frogs Legs! (12:53)
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Erica Wides, Why We Cook, Heritage Radio Network, Hearst Ranch, last Tuesday Erica was on Chopped!, Erica got chopped in the dessert round, she agreed with the judges, Food Network, appteizer basket had: dried dates, frogs legs, bourbon & anchovies, spicy date ketchup, salad of apples and celery leaves and mint, frogs legs are not appreciated enough, Vietnam, frogs legs aren't seafood, chicken that has swam in the ocean, stir fried frogs legs, frogs legs are similar to chicken wings except for the skin, Ameicans love wings, polar bar liver is poisonous, people should eat more frogs legs, Kermit the frog, mountain frogs, crispy grilled frog skin,Why Not Rabbit? (11:51)
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Buffalo wings, popularized chicken wings, rabbits are pure vegetarians, their meat is healthy, better than factory farm chickens, roasted rabbit, why are people scared of eating rabbit, sentimentality, eating dogs in Vietnam, rabbit cooks just like chicken, rabbits have a loin, very delicate and lean white meat, prone to overcooking, sautee or grill it, wrapped in fat, back legs need a long slow braise, full of collagen, why aren't we eating BBQ Buffalo rabbit arms?, there is a chicken wing shortage in the restaurant business,Vietnamese Wings Recipe (5:32)
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vietnamese chicken wings, or frogs legs, or rabbit arms, caramelized sugar, fish sauce, adaptation of a recipe, 1/3 of a cup of sugar and lime juice mixed together, put that in a glass baking dish, use Pyrex, put that on the stove over medium flame, let it caramelize to medium amber, carefully stir in 1/4 cup of fish sauce, then stir some sliced garlic shallots and ginger, three pounds of wings seperated at the joings,To comment on this episode click here. There are currently Comments
