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First Aired - 09/27/2009 01:30PM Download MP3 (Full Episode)
Hosted By
Patright
Sponsored by
Tekserve-new
William Bryant Logan joins Patrick and Katy on this week’s Q Report to talk about William’s new documentary "Dirt" based on his book Dirt: the Ecstatic Skin of the Earth. Returning guest Mike Edison talks writing and wrestling.
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long strange trip, misadventure, nothing pre-meditated, positive drugs, drugs that were meant to be used for work not recreation, Cherry Magazine, known for big busted American girls, Betty Paige, Mike Edison banged out 28 novels in two years, Acid, LSD, photographer Wolly Wang, sent to New Orleans for a story, drug laws in Japan are very harsh, no marijuana in Japan, locked up Paul McCartney for nine days, wrote an article in High Times on the worst marijuana ever in Japan, music editor at High Times Steve Bloom turned the story upside down, featuring strip club girls from New Orleans in turn helping the girls' careers, smoking top soil, I Have Fun Everywhere I Go: Savage Tales of Pot Porn Punk Rock Pro-Wrestling American Heroes and the Most Notorious Magazines, methamphetamine were designers for truck drivers, experimental drugs,

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First Aired - 12/21/2010 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Tekserve-new
On a "holiday" themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling

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Dave Arnold, Cooking Issues, Heritage Radio Network, Nastassia is in southern California, thermal circulator, low temperature cooking, keeps water temperature accurate, cooking short ribs, which temperature and time should he use?, short rib cook off, 60 degrees Celsius?, low temp short rib will be soft and tender but slice more like a steak, won't rip apart like a regular short rib, traditional short rib vs low temp, braising source reinforced with gelatin, depends on what you are looking for, low temp won't taste as beefy, caller question, he built his own immersion circulator, which proteins benefit most from sous vide?, PID control, thick rib steak, tenerloin, Beef Wellington, rib roast, sliced into steaks, Italian style steak, olive oil, reverse purification of peach, calcium lactate in peach puree, calcium lactate gluconate, sodium alginate bath,

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First Aired - 07/15/2010 03:30PM Download MP3 (Full Episode)
Hosted By
Ben
Sponsored by
Wfm
This week on Catch It, Cook It, & Eat It!, Ben takes us on an educational, hands on, real time journey into the world of chowder. Ben makes whole batch of fresh chowder from scratch in real time inside HRN studios, taking listeners though each step and giving tips and hints along the way. He also goes into some fun historical chowder facts, like why meat is a mainstay in most chowders, the origin of the New England vs Manhattan chowder, and why we live in perhaps the most ideal "chowder time" in history. This episode was sponsored by Whole Foods.

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Catch It, Cook It & Eat It, Ben Sargent, Whole Foods Market, Heritage Radio Network, Ben taught a class at The Meat Hook yesterday, leftover chowder ingredients in the studio, induction ovens, New England Clam Chowder, Ben usually has guests cook, salt pork over bacon, hard shelled clams, common in the New England area, Ben was clamming in Cape Cod this weekend, somebody has been poaching his family clam bed, you know the clams are done when they open their faces, minced garlic, Meat Hook, whole pig cooking, knife skills classes, you don't have to measure carefully in chowder making, milk curdles very fast, use good butter!, New England vs Manhattan, try to keep an even temperature, clam broth is really potent, East Coast seafood is very fishy, advanced oyster swallowers, added sugar to the chowder,

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