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First Aired - 01/17/2011 02:00PM
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This week on Snacky Tunes, Finger on the Pulse chat with the guys from Mexicue about what it takes to be a food truck team in New York City. Hear some crazy war stories and future plans from Thomas Kelly and David Schillace on the first half of the show. Later on, Blondes comes into the studio to talk for a bit about life on tour and using real instruments instead of computers. Tune in for a chilled out winter DJ set and some overall good vibes. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
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Snacky Tunes Jingle & Opening Song (5:25)
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Snacky Tunes, Finger on the Pulse, S. Wallace Edwards & Sons, Heritage Radio Network,Thomas Kelly and David Schillace of Mexicue (11:35)
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Mexicue, food truck, catering from a truck, Thomas Kelly, David Schillace, fights with other street vendors, there are no real rules, mutual respect, Rock & Roll Circus, Electric Zoo, Mexican BBQ, fusion,Food Truck Stories from the Mexicue Guys (11:14)
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developing new recipes, weekly market specials, Kelvin Slush, listening to music in the food truck, Williamsburg vibe, food truck wars!, there are plans for a second smaller truck in the works, MexicueNY.com,Blondes Interview (7:30)
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Blondes, met at Oberlin, music on a laptop is too clean for them, not as spontaneous or physical, food in Berlin, moved to NY in December 2008, how has the Blondes sound evolved, every song sounds different every time they play, it's hard to be great at bass but it's easy to be good, upcoming tour with Simian Mobile Disco,Blondes DJ Set (18:11)
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Show Wraup & Closing Song (12:59)
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final thoughts, Matt from RVNG, the Blondes album will be released digitally and on vinyl, do people put out CD's anymore?, United States of Electronica, you need to know where to look for good food in London, fish n chips, www.myspace.com/blondeblondeblondes, buy Blondes on iTunes,To comment on this episode click here. There are currently Comments
First Aired - 03/10/2010 06:00PM
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Rachel Wharton is joined by a panel of food writers including Tracie McMillan, Ava Chin, Indrani Sen & Annaliese Griffin to talk about the future of food journalism and the internet.
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Brooklyn Eats Introduction: Female Food Writers Unite! (13:54)
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Annaliese Griffin, editor of Brooklyn Based, email newsletter, collaborative editor of The Local, Indrani Sen, freelance writer, working on The Local as an editor, Ava Chin, tapping maple trees for syrup in Brooklyn, CUNY Staten Island, Tracie McMillan, working on a book about crappy jobs in the food industry, www.ediblemanhattan.com, food as a lens into culture philosophy and politics, social implications around food, Wall Mart, fresh produce, sustainably raised fish, local grains, New York Times, green market, local flour, www.epicurious.com, evocative writing, recipes, what food means to a family, connections to househould, Saveur,Food Blogging: Complexity & Back Stories (19:34)
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blogging, Eater, Grub Street, food writing, hyperspace gossip blog, average readers, The Urban Forager, controversial issues get more comments, all meat crimes Twitter feed, shoplifting, Oral Fixation, people love to have an opinion about local places, Bagel Olympics, social media, digital journalism, Fort Greene, poaching eggs in sap, New York Times, Local, http://fort-greene.thelocal.nytimes.com/, Canada, Vermont, complexity and backstories, food and poverty, fundraising auction, there is little filtering of food news, websites are hungry for content, there is more opportunity to be published and less opportunity to be paid, editors make work better, the problem with unedited blogs is that it becomes noise, the internet, broadening the horizons,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
