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First Aired - 12/09/2010 04:30PM
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To wed or not to wed? That is the question proposed on this proposal themed episode of Flash Talks Cash. Listen in as JoAnn "Flash" Fleming shares her advice on the financial side of marriage. Learn who should tie the knot and who should not, and what tax implications same sex couples might face. Also tune in for another round of "Number Nuts", this week all about billionaires. This episode was sponsored by S. Wallace Edwards & Sons. FOr more information visit www.surryfarms.com.
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Flash Talks Cash Introduction: Is it Time to Pop the Question? (15:12)
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Flash Talks Cash, JoAnn 'Flash' Fleming, Andrew Newman, Heritage Radio Network, S. Wallace Edwards & Sons, when is a good time to pop the question?, tax implications, cost for children, married couples vs unmarried couples, if you have a child and you are not married, you can deduct child expenses when you get married, college tuition credits, phase outs on dependents, it's not always beneficial to be married, marriage penalties, Bush tax cuts, it can be difficult to combine two high salaries, joint property income and expenses, it's a lot of work to figure out, same sex couples don't get a break, taxes and marriage, same sex marriage, if you're not married you have to file separately, same sex marriages, married filing separately is the worst idea, calculate your taxes before walking down the aisle,Email Questions & Number Nuts (11:27)
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email questions, should we cut the Bush Tax Cuts, JoAnn says you have to stand up to the republicans!, push through the tax cuts for people who make under $250,000, extending unemployment insurance, there are a lot of people sitting on their hands and collecting unemployment, number nuts,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2010 06:30PM
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This week on Why We Cook, Erica defends ground meat. Not only is ground meat one of the more profitable ventures for small farmers, it can also be some of the most delicious and affordable meat. Tune in and re-live Erica's experiences working on a lamb farm, learn about Actomyosin and find out why you should never ever throw away that leftover crust after coking. This episode was sponsored by Fairway Market - like no other market.
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Why We Cook Introduction: Gound Meat (12:50)
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Erica Wides, Why We Cook, Chefsmartypants, Heritage Radio Network, Fairway Market, Grand Army Plaza Farmers Market, New Amsterdam Public Market, Brooklyn Food Shed Market, Atlantic Ave, we have many market options in NYC, fatty rich dark meat, ground pork, ground lamb, pigs bred for the Hapsburgs, descended from wild boar, heritage breeds, Heritage Foods USA, Erica ate a lot of ground beef growing up, grassfed burgers, fear of e coli, industrially raised cattle, line moves quickly, meat contamination from fecal matter, too fast too much too mechanized,Why Buy Ground? Erica's Experience on a Lamb Farm (9:08)
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ground meats can be very versatile, less expensive than whole cuts, profitable for small meat producers, Erica interned at a lamb farm, hosing down carcasses, they go from animals to meat very quickly, Erica stayed with the family, lamb is the best meat, seared patties, crusty and pink, lamb should be eaten medium rare, cauliflower with turmeric, burgerettes, meatballs, deglazed crust with white wine, tablespoon of heavy cream, sweedish meatball sauce, IKEA meatballs if they migrated to Sicily,Actin + Myosin = Actomyosin! (8:17)
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actin, myosin, gives meat its structure and shape, when you grind and mix it the actin & myosin combine to form actomyosin, creates webby glue that holds together the ground meat, bolognese sauce, always deglaze, don't throw out the crust!, Erica harvested her honey!, her bees ate a lot of the honey,To comment on this episode click here. There are currently Comments
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A step-by-step guide to pickling from home with Jon Oren, founder of Wheelhouse Pickles. Jon walks you through the pickling process, from purchasing equipment to ingredients to aging.
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John Oren: Wheelhouse Pickles (8:00)
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pickling, lacto fermented, acidified, Wheelhouse Pickles, artisanal pickles, vinegar, locally sourced ingredients,Equipment for Three Different Types of Pickling (15:05)
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acidified pickles, vinegar based brine, quick pickling, refrigerator pickling, large non-reactive pot, stainless steel, mason jars, canning pot, wire rack insert stabilizes jars while in boiling water bath, use mason jars with rounded shoulders, don't use leftover mayonnaise or jelly jars, only use new lids, canning funnel, jar lifter, tongs specifically designed for lifting jars, don't use regular kitchen tongs, all equipment costs come to under $50, Burly Clay Products, Brooklyn Kitchen,Ingredients (14:40)
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pickle products at the peak of their freshness, acidified pickles=vinegar, cider vinegar, apple cider vinegar, some pickling products: cucumbers beets okra green beans chili peppers pears turnips, pickle spice, mint, tarragon, rosemary, salt critical in lacto-fermented pickles, don't use iodized salt, sweeteners: brown sugar molasses honey fruit juices,Execution: How To Pickle (26:39)
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lacto-fermented=non reactive container scrub cucumbers cut off flower coriander mustard seed black peppercorn garlic dill thin layer of cucumbers lay ingredients on them then layer more cucumbers, make salt water solution, mix salt into cold water, 5% salt solution, three tablespoons of salt per quart, no cooking involved in lacto-fermented pickles, pour salt water solution over cucumbers until two or three inches above cucumbers, place weight over cucumbers, create an anaerobic situation, find cool dark area, let sit for two days, come back each day and skim off foam with sterilized spoon, 5-7 days pickles will be acidic enough to be considered a full sour, spoon out cucumbers put them in a mason jar and spoon out brine and fill mason jar with it, acidified=heating process, create your brine, vinegar water spices salt sugar, combine ingredients in non-reactive pot, simmer for five minutes, pack sliced cucumbers in mason jar, pour hot brine over cucumbers in jar until submerged, let cool to room temperature cover and place in refrigerator, oil-based pickling=no acid no chemical process, simply submerging products in oil, oil pickles take longer to mature, flash pickling,To comment on this episode click here. There are currently Comments
