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First Aired - 09/07/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia take a caller's query on making chocolate at home, and delve into the world of "chocolate alchemy" with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.
Photo: Chocolate melanger
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Cooking Issues Introduction: All About Chocolate (17:18)
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Cooking Issues, Dave Arnold, The Barterhouse, Bouza, Tannat, health benefits of red wine, Heritage Radio Network, Nastassia Lopez, cardiovascular benefits to drinking alcohol, low sugar meringues, high intensity sweetener mixed with a bulking agent, what's a good recipe for kale?, farmers market, Dave doesn't like it raw, it's good when overcooked, kale with pine nuts and raisins, advice for making chocolate at home?, www.chocolatealchemy.com, cocoa butter, chocolate melanger, grind until the particle size is right, grind with the lid off for a little while, small batch chocolates, Mast Brothers chocolate, selecting beans, the final product of chocolate is very finicky, it's well worth investigation and study,Limoncello & Meat Velveting Techniques (14:17)
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email questions, limoncello, lemon peel or zest in alcohol, if you add sugar when its hot it will get cloudy, the reason liquor turns cloudy is that there are soluble oils in alcohol but when diluted those oils are no longer soluble, sugar syrup, General Tso's chicken, velveting technique for cooking meat, velveting is a procedure where you marinate small chunks of meat in egg white and corn starch, produces a tender result, egg white coating, alkaline, bicarbonate solutions, tenderazation, alkaline browns faster, baking soda and ground meat, browns faster, this subject hasn't been adequately studied,Frozen Slushies, More On Drink Dilution & Cocktail Carbonation (19:06)
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there will be no live show next week!, Dave will be teaching sous vide cooking, email question:, making frozen slushies with a soda siphon, mohitos, super freezing, shaken drinks are more diluted than you think, shaken and stirred drinks are different, stirred drinks are less diluted than shaken drinks, shaken drinks are airated more, dilute your drink first then put it in the shaker, Audrey Saunders, mixology, liquor, alcohol, mixed drinks, cocktails, caller question about carbonating cocktails, air is the enemy of carbonation, Dave likes to carbonate gin drinks, you should fine tune the amount of Co2 put into a drink, one tank of Co2 will do 200-400 gallons of drink, Co2 is more soluable in alcohol than water, you need to add more Co2 than you should in water,To comment on this episode click here. There are currently Comments
First Aired - 06/29/2009 05:00PM
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Marla Camp of Edibles Austin interviews Robert Kenner, director of Food, Inc., to pluck stories from the movie set. Also featured, three stars from Tales of the Cocktail: Paula Angerstein, David Alan, and Allen Katz.
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Show Intro with Marla Camp (1:40)
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Edible Communities, Edible Austin, Robert Kenner, Food, Inc.,Interview with Food, Inc. Director Robert Kenner (20:47)
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Robert Kenner, Food Inc., the making of Food Inc., agribusiness reluctant to take part in film, corporate food, factory farms, slaughter houses, peeling back layers of food industry, midnight raid scene, focused on worker abuse as much as animal abuse, large food corporations dependant on illegal immigrant labor, fewer and fewer farmers have all the power, Monsanto, monopoly, America's shrinking farmland, organic fastest growing segment of our foodsystems, consumers can change corporations, shop at farmers' markets, support markets that buy direct from farmers, school lunch programs, getting students healthful meals, www.foodincmovie.com, email Marla at marla@edibleaustin.com for Food, Inc. book giveaway,Tales of the Cocktail Stars: Paula Angerstein (7:47)
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mixology, Paula Angerstein, TOTC-five-day international festival of cocktails and spirits, Paula's Texas Orange, Paula's Texas Lemon, Paula learned about limoncello and slow food artisanal production while visiting Italy, artisanal food movement missing in Austin in mid-90's, paulastexasspirits.com,The Garden to Glass Movement with David Alan (11:08)
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garden to glass movement, diversity of spirits in Texas, slow spirits, mixology, The Essential Cocktail, The Joy of Mixology, The 21 Club NYC, gin, fresh squeezed lemon juice, mint, mojito family, mint in bottom of mixing glass, half ounce simple syrup, three quarters lemon juice, muddle together, ounce and a half of gin, crush ice with muddler, shake cocktail, strain onto crushed ice,Cocktail Guru Allen Katz (13:49)
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Allen Katz, rejuvenation of cocktail culture, taste rules, authentic ingredients taste the best, interest in historical records of cocktails, Chairman of the Board of Slow Foods USA, cocktail making trending back towards authenticity and historical relevance, Director of Mixology and Spirits Education for Southern Wine and Spirits of New York, The Cocktail Hour on Martha Stewart Radio Network, next step for mixology movement: reaching a mass audience,To comment on this episode click here. There are currently Comments
First Aired - 04/24/2013 10:00AM
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Eamon Rockey strives for perfection - whether it's making cocktails, helping open restaurants or managing staff, he wants to lead and inspire. Tune in to In the Drink as he shares his philosophy with host Joe Campanale. Hear why Midtown isn't all that bad, what plans are in store for Betony, a New American restaurant on 57th Street, and how the Scandinavian philosophy thrives in Brooklyn. This program was sponsored by S. Wallace Edwards & Sons.
"Midtown is a misunderstood neighborhood. My ignorance initially lead me to uncertainty, but the more time I spend in this neighborhood the more I fall in love with it." [07:00]
--Eamon Rockey on In the Drink
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Meet Eamon Rockey (20:00)
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Eamon Rockey, Aska, wine director, Scandinavian cuisine, wine lists, Midtown, New York City, Atera, Betony, opening a restaurant, investments,Management & Hospitality (14:15)
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EULA, Danny Meyer, management, restaurant hospitality, Scandinavia, business,To comment on this episode click here. There are currently Comments
