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First Aired - 02/25/2010 12:00PM
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Linda speaks to Peter Kaminsky and Donna Gelb about the book, "Seven Fires: Grilling the Argentine Way".
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Peter Kominsky and Donna Gelb (10:51)
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Food and Wine Magazine, Conde Naste, Pig Perfect, Seven Fires: Grilling the Argentine Way, numerous ways of cooking, fishing and hunting, Argentina has great trout fishing, Patagonia, International Academy of Gastronomy, a meal with every course centered on the potato, gauchos, ranches, not strictly BBQ, time and temperature, Peter Kominsky, cast iron, Lodge cookware,The Seven Fires (22:36)
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what are the seven fires?, parisia, cooking directly over coals, choppa is a piece of tin or a griddle or a plancha, rescoldo means cooking things in the cinders of a fire, vegetables buried in ashes, whole Andian pumpkin, asador means cooking lamb on a cross, you can adjust heat when making a fire, move things to adjust heat, fire sandwich, you can't get super high temperatures in a home oven, iron boxes, charred outside sweat inside, caldero means cauldron, Francis could serve 100 people with a cauldron, a dutch oven instead of a cauldron, adapting pit cooking with a wheel barrow, cross cut short ribs, smell of the fire paired with wine, www.saveurlanguedoc.com, cooking classes in France, grilled lamb, a whole fun experience instead of just cooking, .,To comment on this episode click here. There are currently Comments
First Aired - 02/11/2010 12:00PM
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This week, Michele Scicolone comes by to talk about croc pots, Italian cuisine traditions and her latest book "The Italian Slow Cooker".
For more information visit www.michelescicolone.com
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A Taste Of The Past Introduction: Italian Slow Cooking (15:04)
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A Taste Of The Past, Linda Pelaccio, Dickson's Farmstand Meats, Gabe Ross, Jake Dickson, traceable meats, Michele Scicolone, The Italian Slow Cooker, slow cookers, braising, food poisoning, water bath, crock pot, fondue pot, 85% of American homes own a croc pot or a slow cooker, ragu, soup, polenta, electric braiser, The Joy Of Cooking, Italian cuisine, long sauces, Italian Holiday Cooking, Alan Richardson, Rick Rogers,The Inspiration Behind "The Italian Slow Cooker" (16:02)
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The Italian Slow Cooker, the new slow cookers have many new developments, timers, Italian Holiday Cooking, wineries, cheeses, artisan producers, www.michelescicolone.com, traditional recipes, local chefs, Sopranos Family Cookbook, David Chase, The Sopranos, food was a very big part of the series, authentic recipes, it was a number one New York Times book for weeks, The Today Show, James Gandolfini, fresh and fast cooking, so many Italian dishes work well in the slow cooker, polenta, most vegetables in the Italian kitchen are well cooked,To comment on this episode click here. There are currently Comments
First Aired - 02/04/2010 12:00PM
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This week on A Taste Of The Past, Linda Pelaccio talks with author and culinary historian Andrew Coe about the cultural history of Chinese food in America.
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A Taste Of The Past Introduction: A Cultural History Of Chinese Food In America (16:20)
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Linda Pelaccio, A Taste Of The Past, Dickson Farmstand, Amdrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States, American Chinese food, China, Gold Rush millionaires in San Francisco used to send their shirts to China to have them cleaned and pressed, American Revolution, the US was a poor country after this, the great wealth of China, in 1784 they sailed the Empress Of China to China, filled with ginseng and Chinese silver dollars, Cantonese food, exotic and strange, missionaries wanted to save Chinese souls, their culture was rejected, dog meat, nose to tail cooking, centuries ago this was shunned by Westerners, Chinese came to America looking for gold, the first Chinese restaurants that opened in San Francisco were western influenced, dry vegetables, the Chinese build up trade networks, they were successful in recreating their cuisine in the new world,Busting Myths About Chop Suey (15:12)
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Chop Suey, Dickson's Farmstand Meats, bean sprouts, Chop Suey was invented in Gold Rush era San Francisco, the chef fried up pieces of garbage for drunk miners and called it Chop Suey, Chinatown in New York City began in the 1880's, New York was in the middle of a culinary revolution, Chop Suey means mixed bits, earthy funky stir fry, mixed peasant village stir fry, poverty food, the Bohemians loved it, the Chop Suey craze began, dim sum, the buildings in Chinatown are unchanged, Mott St, Richard Nixon, Peking duck, the Chop Suey craze ended, this sparked a restaurant revolution, in 1965 Lyndon Johnson signed the immigration nationality act, this allowed immigration from China to resume, Hong Kong, Southeast Asia, Taiwan, spicy food, chili peppers, Vietnam War, exploration of culture, sesame oil, soy sauce, Chinese vinegar, chopped up scallions, garlic,To comment on this episode click here. There are currently Comments
