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First Aired - 05/12/2013 12:00PM
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Dine at 'the end of the line' and learn about olive oil on this week's episode of The Main Course. Patrick Martins is joined in the studio by Bonnie Pipkin and Tania Ryalls, founders of the blog End of the Line Dining. Hear about Bonnie and Tania's idea to eat at restaurants at the end of New York City's subway in order to explore neighborhoods and different cuisines. What neighborhoods have they explored thus far, and how have they been received as neighborhood outsiders? Find out where Bonnie and Tania are headed next, and hear about Bonnie's last day as a waitress at Roberta's! Later, Patrick invites Steve Jenkins of Fairway Market to talk about his history in the food world. Find out how Steve initially became fascinated with foreign cheeses and meats, and why he has become disillusioned with the FDA's stance on importing cheeses. Steve talks to Patrick about the three criterion necessary for choosing a quality olive oil for your kitchen, so make sure you tune in to this week's episode of The Main Course! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Obey City for today's music.
"I would write down the name of the cheeses from the labels when I was in Paris, because nobody over here knew any of those cheeses or charcuterie- and then I went and did that in Milano!" [24:45]
"How can I operate as a master cheesemonger when 45% of the cheeses that I want, I'm not allowed to get from the idiot FDA?" [29:00]
"You're not going to find a bottle of olive oil at a supermarket in this country that is worthy of your kitchen." [37:15]
-- Steve Jenkins on The Main Course
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End of the Line Dining (20:16)
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Bonnie Pipkin, Tania Ryalls, Steve Jenkins, End of the Line Dining, culture, White Castle, Jamaica, Queens, Peruvian food, Mom & Pop restaurants, home cooking, Bedford Park, NYC subway, Forest Hills, Brighton Beach, restaurant recommendations, borscht, pickling, Mari Vanna, endofthelinedining.com, subway maps, naked Roberta's waitress, Roberta's, server,How to Buy Olive Oil (37:02)
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Evolutionaries, The Cheese Primer, Olive Oil, The Food Life, Dean & Deluca, Paris, Iceland, London, artisan, fishmonger, Milan, Peck, Mimi Sheraton, Fairway Market, Jefferson Market, essays, Slow Food, microbes, polite, unfiltered olive oil, vinegar, vanity, olive oil tasting, fruity, polyphenols, oxidation, New York Olive Oil Competition, olive variety, mono-cultivar, Bittburger, pilsner, meat, poultry, rye straw, wild boar, Marion Nestle, Red Hook, Hurricane Sandy,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2010 05:00PM
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This week on The Mr. Cutlets Show Josh sat down with James Tracey & Akhtar Nawab. The guys spoke about whether cooking with super delicious olive oil is a must or a mistake, and just where it was that Josh had meat so aged it was "rotting off the bone".
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The Mr. Cutlets Show Introduction: James Tracey & Akhtar Nawab (20:57)
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The Mr. Cutlets Show, Josh Ozersky, Heritage Radio Network, Fairway Market, Josh is very hungover, Roberta's, Craft Bar Restaurant, Akhtar Nawab, Tom Colicchio, Mexican cuisine, taquitos, toastatas, sweetbread tacos, lobster arepas, Richard Sandoval, 11 new restaurants planned, Gramercy Tavern, green market gastronomy, minimalism, resourcing and getting the best products, grass fed meat, lacks sweetness, Angus Piedmontese, it's great when it's 60 days aged, lots of marbling, very tender, dry aged flavor, a dry clean aging room compresses the meat, no musky funk, Colicchio And Sons, plated vs family style, Tipsy Parson, Josh has limited knowledge on Mexican food, Josh has never had a soft taco that totally obscured everything inside of it, Josh went to a dinner at the James Beard House, Daniel Humm, tweezer food, Michael Anthony, James Tracey,Olive Oil, Meats & Vegetables (15:30)
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Fairway Market, Red Hook, single origin olive oil, meat program, do chefs like grassy olive oils or fruitier ones?, some people say not to cook with good olive oil, is that true?, yes, finish your dish with the good olive oil, James is from Texas, Bev Eggleston shoulder pork chop, Tipsy Parson, Fudge Farms, pork, Julie Taras Wallach, Fatty Cue, Meatopia, open to the public this year, Andrew Carmellini, Jimmy Carbone, July is good beer month, www.meatopia.org, July 11th at Governors Island, benefits Slow Food USA and Just Food, www.ozersky.tv, Josh now drives an Audi, Today's Special,To comment on this episode click here. There are currently Comments
First Aired - 10/27/2009 06:30PM
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This week's Why We Cook covers the gamut of raw, crushed, mortar and pestle sauces. You may not know that picada, pesto and muhammara are all variations on a basic culinary theme: each sauce is built on a foundation of nuts, garlic and olive oil.
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Introducing the Pesto Family of Sauces (11:35)
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ecotourism, The Cotton Tree, cacao farming, pesto synonymous with bastardized American approach to nouvelle cuisine, pesto on the verge of a renaissance in Erica's kitchen, pesto Genovese from Liguria, Liguria kept temperate by coastal breezes off sea therefore ideal herb-growing climate, pesto is made to be crushed in a mortar and pestle, pounding adds flavor, if you chop leafy herbs they lose too much flavor, if you crush as opposed to chop garlic the flavor will be less harsh and pungent,Raw, Crushed, Mortar and Pestle Sauces (10:30)
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pesto Genovese, pesto Trapanese uses almonds instead of pine nuts and Pecorino instead of Parmigiano, pesto Calabrese, other sauces of the raw crushed mortar and pestle ilk, nuts olive oil and garlic trilogy as base, romesco, romesco: grind dry or roasted red peppers with tomatoes almonds garlic olive oil and thinned out with stock, romesco good with eggs, romesco and grilled octopus, octopi are very intelligent, romesco comes from catalan region of Spain, trenette: square pasta,The Sauce Trilogy: Nuts, Olive Oil, Garlic (9:38)
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picada, parsley, picada uses dried breadcrumbs or cookies to stretch and bind sauce, thin out and warm up picada with juices from meat you are cooking, don't cook picada or pesto just warm it up, great variety in picadas, thicken with boiled egg yolks, often a recipe will come with its own recipe for the accompanying picada, muhammara: thick red paste sauce, roasted or soaked and dried red peppers, pureed with walnuts garlic and olive oil, seasoned with pomegranate syrup,To comment on this episode click here. There are currently Comments
