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First Aired - 01/23/2013 12:00PM
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Who needs knead? We're talking bread on this week's episode of Chef's Story as Dorothy Cann Hamilton is joined by the one and only Jim Lahey. Jim is the founder of Sullivan Street Bakery, New York’s premier bakery, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Jim is also the author of two cookbooks, My Bread: The Revolutionary No-Work, No-Knead Method and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Hear Jim's incredible story of bouncing around schools in Long Island, going to art school, living in Italy, dealing with health issues and eventually finding his way to Sullivan Street to pioneer bread in New York City. This program was sponsored by Route 11 Potato Chips.
"I think of bread as a living blob and a living colony that has its influences and factors." [22:00]
"When it comes to using yeast, obviously the fresher and more viable the inoculate is, the better or more predictable your result will be." [26:00]
"I can't sell you the work of a lot of decisions, effort and knowledge if I don't know how to reign it in and replicate it." [29:00]
"In order for bread to have flourished and survived - it must have been easy to do." [41:00]
--Jim Lahey of Sullivan Street Bakery on Chef's Story
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Chef's Story: Jim Lahey (17:20)
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Jim Lahey, Sullivan Street Bakery, bread baking, no knead bread, Italian bread, Long Island, Mineola, childhood memories, art galleries, art school, Italy,To comment on this episode click here. There are currently Comments
First Aired - 07/27/2010 06:30PM
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This week on Why We Cook Chef Erica delves into the world of thrift: wasting food, preserving food, and why the outlook of younger kids is less thrift-focused than those who grew up with parents who survived the Holocaust or the Great Depression. Plus we get a primer on one of the oldest forms of cooking around: the clay oven. This episode was sponsored by Fairway: like no other market.
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A Mutual Love of Thrift (9:42)
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Erica Wides, Why We Cook, Fairway Markets, farwaymarkets.com, Thrift, Ida Anastasia, the West Village, living your life the way you like, gossiping walking and abhoring food waste, avoiding throwing out food, little jars and containers, bungalow colony, Nutella straight out the jar, a life like a character from a novel, thrift as a way of life, the Great Depression, thrift as an influence,Bacon Out of the Garbage (10:51)
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the pull, the alotted food for a lesson, what happened to the slab bacon?, don't throw out the slab bacon!, putting money in the garbage can, depression-era parents vs boomer parents, an era of plentitude, spend some time with Ida, keeping nice boxes, preserving produce for the winter, preserving heirloom tomatoes, dehydrating tomatoes in the oven makes them last for a long time, a hybrid of slow roasting and dehydrating, olive oil tomato jars, heat processing the olive oil,Laurie Pzena on Thrift (9:50)
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Laurie Pzena, clay oven in NH, clay dirt dug out of the yard, mixing clay with sand, a hippie booklet on how to make a clay oven from Amazon, a pile of rocks for the platform, a mound of sand packed with layers of dirt, sawdust mixed with clay, you want air to come in and out as there is no chimney ie convection, you get more BTUs from hard woods, thinner sticks means more air circulation less smoke and a more efficient burn, spice and taste from the clay and wood, slow stews, dead wood releases carbon into the atmosphere anyway unlike coal, the whole yard smelled like celery,To comment on this episode click here. There are currently Comments
First Aired - 05/25/2010 06:30PM
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This week Erica spoke to Chef Mike Schwartz of BAO Kombucha. Mike spoke on the mystical and symbiotic relationship between bacteria and yeast (or, as they refer to it, SCOBY) to make this delicious fermented treat.
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Why We Cook Introduction: The Story of Fermentation (10:35)
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Why We Cook, Edwards Ham, Surry Virginia, subscribe to the podcast!, the story of fermentation, Mike Schwartz, BAO Kombucha, if you control the circumstances under which food rots it will turn into something else completely, controlled spoilage, refrigeration, makes us lazy and take freshness for granted, hand crafted artisan food movement, refined technique has come back!, how did people figure these things out?, we owe the are of pickling to Asia, Chinese, all of our cooking techniques can be traced back to Ancient China, they were masters of fermenting soy products, fish sauce, shrimp paste,Chef Mike Schwartz of BAO Kombucha (11:16)
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chef Mike Schwartz, BAO Kombucha, they have been producing for 8 months and selling for 4 months, they received their license in Jan 2010, it's taken off like crazy, what is kombucha?, black tea sugar and culture, Symbiotic Colony of Bacteria and Yeast, SCOBY, vinegar mother, length of fermentation, live culture, flavor of the kombucha changes over time, it will taste bad before it goes bad, high fructose corn syrup, type 2 diabetes, Gourmet Garage, www.drinkbao.com,Bacteria & Healthy Living (11:21)
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probiotics, Activia is a scam!, micro flora, beneficial bacteria, kimchee, non pasteurized beer, raw milk, kombucha is easy to get your hands on, artificial sweeteners, raw milk cheese, pasteurization, Louis Pasteur, how much kombucha should people drink?, trial and error, Mike drinks two bottles a day, moderation is key, soda machines at ICE, childhood obesity, kombucha is a great alternative to soda, eating closer to the earth,To comment on this episode click here. There are currently Comments
