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First Aired - 08/22/2011 02:00PM
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This week on Snacky Tunes, Terry Diabolik is joined by Leo Kremer, 1/2 of Dos Toros Taqueria in Union Square. Tune in to learn what makes a great burrito and how San Francisco style Mexican food found its way to NYC. Later in the show, Brooklyn-based band The Ill Fits stops by and plays some live songs from their new record. This episode was sponsored by Whole Foods Market.
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Snacky Tunes Episode 80: Dos Toros! (15:30)
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Snacky Tunes, Terry Diabolik, Finger on the Pulse, Whole Foods Market, Heritage Radio Network, Leo Kremer, Dos Toros Taqueria, San Francisco style Mexican food, tacos, Gordo Taqueria, burritos, La Taqueria, West Coast food,Burritos & More (20:01)
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black beans, Cayuga Farm, organic, sustainability, local, Union Square, musician lifestyle, burrito eating music, Boston burritos, Mexicali, quesadilla, tacos and tequila, brisket, Mayahuel, www.DosTorros.com, @DosTorrosNYC,The Ill Fits - Nothing Can Come Between Us (Live) (3:21)
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"The, Ill, Fits, -, Nothing, Can, Come, Between, Us, (Live),The Ill Fits Interview Part 3 (6:14)
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First Aired - 05/03/2012 06:30PM
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On this episode of U Look Hungry, our hostess Helen Hollyman is joined by Sam Richman of the new Mexican restaurant Gran Electrica located in DUMBO, Brooklyn. Tune in to hear Sam talk about his recent trip to Mexico, and what he learned about Mexican cuisine during his travels. Hear about Sam's love of masa-based foods- fresh tortillas, gorditas, and more! There are so many delicious, savory dishes on the menu at Gran Electrica; listen as Sam talks about the upcoming Cinco de Mayo menu. What are some of the best Mexican cookbooks? Tune in to this episode of U Look Hungry to find out! This episode has been brought to you by Fairway Market.
"What's cool to me about Mexico is its link to the past. It's interesting to see places that don't have a direct connection to the Western world."
-- Sam Richman on U Look Hungry
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Masa and Mole (15:08)
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New York City, Gran Electrica, DUMBO, Colony, Brooklyn Heights, The Fat Duck, Sam Richman, Mexican cuisine, foodie, economic consultant, dishwasher, Mexico, Mexico City, Puebla, mole, masa, Nicos Mexican Restaurant, heirloom corn, corn tortillas, mill, Texas, Oaxaca, Dave Arnold, aromas, corn, salsa, taco, mole verde, sauce, ribs, ceviche, lime juice, cookbook, Diana Kennedy, Rick Bayless,What's on the Menu? (14:25)
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Mexican cookbooks, gordita, fat, dough, anteojos, watercress, frittata, cilantro, dried chilies, Rancho Gordo, chipotles, Tortilleria Nixtamal, Maseca, Cayuga Pure Organics, monoculture, starch, cinco de mayo, garden, Brooklyn Bridge, carnitas, lengua, brisket, mariscos, Tecate, horchata, cocktails, mezcal, Dinners at 525, ingredients, beef, chicken, potatoes, fava beans, fava bean tostadas, tomato, tomatillo, soup,To comment on this episode click here. There are currently Comments
First Aired - 02/08/2011 12:00PM
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What happens when Nastassia "The Hammer" Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last week's chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
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Cooking Issues Introduction (12:03)
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Cooking Issues, Dave Arnold, Nastassia Lopez, she is in Florida driving an RV, Food Museum Fundraiser, everybody will be there, Sunday March 27th, email question, infusing aroma into jams and jellies, essential oils, pectin will melt but won't totally release when you heat it, follow up on the chocolate chip cookie question, try using high protein flower, won't make it chewy in a bad way, will limit spread, iSi, Twist n Sparkle, whip cream chargers, rapid infusions, thermo whipper, insulated like a thermos,The Perfect Espresso (22:49)
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360 Cookware, vapor technology, Dave was not sure of what vapor technology meant, Sam Edwards, S. Wallace Edwards & Sons, reader went back and tried the Surryano ham, thought it was delicious, Martha Stewart centrifuge, she canceled on the Cooking Issues team because of the bad weather, centrifuge repair, ultra pasteurization milk, cheese and foam making properties, mozzarella cheese from scratch, try with curd first, if milk is too pasteurized the denatured weight proteins prevent a good gel from forming, making foam for cappuccino, foam stabilizing, Dave assumes that ultra high pasteurized milk does not foam as well, any moron can produce bubbles, microfoam is the key, dense microfoam, bubbles are so small they are not visible, coffeegeek.com, lever pulled espresso, home espresso machine, espresso needs 135 psi of pressure, lever machine vs pumps,Brisket, Fried Chicken & Duck Confit (11:25)
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clarification techniques on the centrifuge, tubers, taro, kidney stones, there are many foods you can't eat, how to make great brisket, low temp cook on a brisket, tender quick or nitrite, Dave's fried chicken recipe on Food & Wine, Roberta's recipe based off of the Pies n Thighs recipe, can't deep fry at home, low temperature for cooking insurance, pull it out when its hot, let it flash off in the open, immersion circulator, otherwise cut the chicken pieces smaller so they cook through faster, how to duck confit sous vide, you still have to cure duck legs before hand overnight, you don't need much fat to do confit sous vide, bag the leg by itself, seal it hard, cook it until you can feel the bone through the duck meat, let it cool down,To comment on this episode click here. There are currently Comments
