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First Aired - 01/27/2013 12:00PM
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Dashi, kombu, tamari- these are Sean Heller's secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean's outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.
"Ramen is not just soup that comes out a package- there's work that goes into it." [6:25]
"I never thought I would be learning to make ramen. Now, four years later, I'm still learning." [14:00]
"One of the most important ingredients that goes into food is love." [17:40]
"America is a melting pot, and it was only a matter of time before that aspect made its way to the food." [25:45]
-- Sean Heller on The Main Course
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Making the Broth (20:06)
Tags:
Fargo, Frances McDormand, Danny Meyer, restauranteur, The Food Seen, Sean Heller, Rhode Island, Momofuku Noodle Bar, ramen, David Chang, sushi, noodles, Sun Noodle, broth, stock, chicken, dashi, kombu, scallions, bacon, Benton's bacon, tamari, vegetarian, shiitake, chef de cuisine, compote, pickled, arugula, minestrone, fat, French technique, Tampopo, love, Larry Bokal,Melting Pot (of Soup) (21:34)
Tags:
soup, Carlo Petrini, food preparation, Italian, Mexican, melting pot, immigrant, goat, Italy, Tuscany, Piedmont, Slow Food, eating, social, Baia Pasta, Renato Sardo, Daniel, cooking techniques, DB Bistro, Café Boulud, pork buns, open kitchen, closed kitchen, dining, theater, ballet of chaos, emotions, sous chef, brussel sprout,Larry Bokal (8:28)
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NPR, trucking, Cannonball Express, Omaha, trucks, North Dakota, South Dakota, weight, shipping, bridges, tunnels, regulations, tractor trailers, safety, road degradation, federal motor carrier association, National Transportation Labor Board, lobbyist, less than load, Larry Bokal,To comment on this episode click here. There are currently Comments
First Aired - 10/07/2012 12:00PM
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This week's episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery - Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason's restaurants, and how the Las Vegas food scene differs from New York's. How are Mario Batali's dishes received out west? Later, Patrick talks with Liz Clarke of Bubby's in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.
"Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat." [12:07] -- chef Jason Neve on The Main Course
"American food stems from German food. I'm just shocked... I'm definitely trained by a German chef where everything was just German sauces and fat. [32:38] -- Liz Clarke on The Main Course
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Nose to Tail with Jason Neve (25:03)
Tags:
Vassar College, Jason Neve, butcher, chef, email, Slow Food USA, Heritage Foods USA, food trends, Fairway Market, Steve Jenkins, Dean & Deluca, Lidia Bastianich, cocktail culture, Wonderbread, locavore, garden, local, nose to tail, elitism, taste, gastronomy, fast food, The American Human Society, Mario Batali, fresh seafood, C.I.A., Del Posto, buffet, trotters, lamb brains, bolognese, gnocci, Carnevino, dry-aging, Enoteca, OTTO, charcuterie, antipasti, B & B Ristorante, foraging, farmer's market, food service, desert, herbs, apples, pears, quince, produce, The Springs Preserve, Zach Allen, Las Vegas,Taveling Europe with Liz Clarke (20:52)
Tags:
Prague, Germany, Berlin, Czech Republic, meat, fat, sauerkraut, pretzel, Liz Clarke, Bubby's, Tribeca, pubs, Europe, Middle Eastern food, acid, curry, sausage, curry ketchup, doner kebab, the spice trade, Heidelberg, Strasbourg, France, rustic, Zum Schneider, Prime Meats, World War II, The Holocaust, The Berlin Wall, Gestapo, soccer, Carlo Petrini, Paris, German beer, Munich, Czech food, street food, pig knuckles, pork belly, muenster cheese, foie gras, heritage breeds, Black Forest ham, cured,To comment on this episode click here. There are currently Comments
First Aired - 01/17/2010 12:00PM
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Sam & Jimmy come by to talk beer, scandals and everything between. Also on the show, chef Nate Appleman.
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The Main Course Introduction (11:40)
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Patrick Martins, The Main Course, Katy Keiffer, Salumi, Sam Edwards, Jimmy's 43, www.jimmysno43.com, Hearst Ranch, Brian Kenny, zebra meat, horse meat, Newt Gingrich, Bill Clinton, Monica Lewinsky, Elliot Spitzer, Leaping Waters Farm, Jefferson Davis Highway, Benedict Arnold,Hot 80 Year Old Women, Human Waste & Steamed Beer (26:40)
Tags:
politics, Republicans, Democrats, George W. Bush, Haiti, Jimmy's 43, beer certification class, Samuel Merritt, Civilization of Beer, www.civilizationofbeer.com, walk in refrigerator, burp castle, cookoffs, Julia Child, melted gelatin, Nick Solares, Theo Peck, Betty Fussell, the hottest 80 year olds, night soil, human waste, what can brown do for you?, UPS, yeast, living beer, unfiltered, steam beer, Frederick Louis Maytag III, Fritz Maytag,Whole Animal Cooking, Pizza Trends & Beer Pairings (20:00)
Tags:
Salumi, Nate Appleman, butchering, whole animal cooking, boxed meats, beer pairings, strip steak, porterhouse, short ribs, Heritage Foods USA, sustainability, slaughterhouse, slaughtering, whole hog, Brooklyn Brewery Local 1, wood fired ovens, manipulate a fire to do what you want it to do, Neapolitan pizza needs 750-800 degrees, I wanna make a pizza that anyone can enjoy, Sal & Carmines, Ray's Pizza, Joe's Pizza at Bleeker St., South Street Seaport, II Brigante, chuck roll, National Cattleman's Beef Association, off cuts, difficult cuts, braising, frying, sauteing, new cuts, Freeman's, www.freemansrestaurant.com, wood is abundant in California, almond wood, Asian Longhorned Beetle, Newman Farm Pork Products, www.newmanfarm.com, Berkshire pigs, Ancient White Park, ground beef, local farm raised meats, Carlo Petrini, Slow Food, gastronomic quality, local sausage week, Union Square Market, green market, maple smoked kielbasa, lamb sausage, Flying Pigs Farm, www.flyingpigsfarm.com, there are not enough slaughterhouses in the Northeast, regionality, Virginia, North Carolina,Scandals of the Noughts & Changes in Our Food System (26:40)
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scandals, Jimmy's 43, Heather Mills, Mia Farrow, Mary Kay Letourneau, abstinence only education, liberal run media, Elliot Spitzer, Gary Hart, Jim McGreevey, John Edwards, Mark Sanford, Robert Johnson, the rise of craft peer, public awareness of food systems, Patio Dining, Sarah Jenkins, green market, homemade pasta, Michael Pollan, the 100 mile dinner, regional approach, Snail of Approval, Medieval food history, the word Tavern has been hijacked, peco.peco.com, Hiroshima pancake, miso oden, Christian Slater, Martha Stewart, Tom Brady,Show Wrap Up: Cicerone Certification Program & The Civilization Of Beer (30:00)
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Armandino Batali, www.salumicuredmeats.com/, Riverside Drive, what was New York like 100 years ago, transition of this city over 100 years, children factory workers, return to artisinal food production, home wine making, DIY movement, The Good Beer Seal, in 1978 Jimmy Carter passed a law allowing home brewing of beer, Jack McAuliffe, consolidation of the brewing industry, Pabst Blue Ribbon, Cicerone Certification Program, The Great American Beer Festival, www.cicerone.org, online test to become a certified beer server, beverage industry, Slow Food Nation, Carlo Petrini, education, if you know it you have a duty to teach it, gastronomes, Islam is taking over Christianity, birth control, the Vatican, women were the first brewers, monks, Jeerleaders, Dogfish 90 Minute IPA, Brooklyn IPA,To comment on this episode click here. There are currently Comments
