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First Aired - 02/28/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
Katy speaks with Lee Green about farm-to-table products and Eddie Schoenfeld about the upcoming Food Park.
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brooklyn boy, six burner Cambridge range, six crepe pans at a time, first Szechuan restaurants in the US, Chef Peng's Garden, golden age of Chinese restaurants, devolution of Chinese restaurants, Chinese food used to define exotic, truncated access to ingredients, collective farming, fine cooking is a wealthy man's game, an influx of great chefs when the immigration laws changed in the 60s and 70s, meeting iconic people, Aristotle Onassis, Tennesee Williams, Andy Warhol, Lincoln Center, working in the front of the house, teaching people who are motivated, velveting technique, marinating animal proteins in corn starch egg white and salt, velveting fish helps maintain the texture, setting the texture then creating the sauce, Spain, Sans Sebastian, Bilbao, Axte, The Garden, freeze dried beets colored with squid ink, recognizable food, oyster on the halfshell with sea bean con fit, seafoam vapor made from saltwater, laboratory tour, centrifuges, precision cutting tools, 1400 a kilo, special custom made colanders with long handles, tossing eels directly over flames, a local Peter Luger's, beef from Denmark, Mark Pastore, bottles with 4 decades of grease and smoke on them, Food Park, a series of food stands, a new NYC park between 29th and 30th on 6th AV, a stand for artisanal bacon, la plancha, thinly sliced chicken beef and pork cooked very quickly served over a salad or rice, Joe Ng,egg rolls, chocolate pudding, developing brands, touch screen ordering system, one of the largest video screens in the city, handheld computers, Red Farm Restaurant, food trucks, casual dining, the end of dressing up to go eat, provinces, regionality, carbon footprint, Shitakes are called Winter Mushrooms or Flower Mushrooms,

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First Aired - 08/11/2009 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Tekserve-new
On this week's Why We Cook, Erica covers the gamut of greens, from soft, leafy greens to sturdier collard greens. Included in her talk are histories of each variety and preparation suggestions with recipes and professional tips.
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Tender Greens (11:57)
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spinach, arugula, vegetables, collards, asian greens, oxalic acid prevents you from absorbing calcium from greens, beet, oxalic acid, beets three ways, buy bunch or baby spinach, spinach gives up a lot of water as it cooks so buy extra, chard, currants, buy beets and turnips with greens attached, New Zealand spinach, wash chard like spinach, stuffing with chard and fennel and currant for whole fish, take whole fish like striped bass, trim fins, rub fish with oil, 3 pound fish roast for 30 mins, 10 mins roast per pound, stuffing absorbs flavor from fish, roast roots sauté greens and pickle roasted roots for a three-way serving, dice fennel and sauté for fifteen minutes blacken garlic take bunch of red chard throw in pot let cook until caramelized then take currants and two tablespoons white wine ad salt and cool, tender greens high in phytonutrients, phytonutrients,

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First Aired - 09/03/2009 08:00PM Download MP3 (Full Episode)
Hosted By
Bdhbigger
Sponsored by
Tekserve-new
The Dark Side Of Being Green: Curtis and guest Katy Keifer discuss the overlooked implications of "going green". http://burningdownthehouse-radioarchitecture.blogspot.com email: magisterarch@gmail.com P.718.497.2128
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