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First Aired - 03/29/2011 12:00PM
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Cooking Issues is back to it's normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: Whole Wheat Flour & Stuffed Pigs Trotter (19:40)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, whole wheat flour, bread, pizza dough, oils and fats soften the texture of breads, Eagan Press Handbook Series, wheat gluten, high fiber bran, Nathan Myhrvold, Modernist Cuisine, buy the Alexander Talbot and Aki Kamozawa book too!, stuffed pigs trotter, pigs feet, zamponi, caramelization in a pressure cooker, carrots, Maillard reaction,Digesting Tomato Skins & Salt Risen Bread (13:28)
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Transglutaminases, pig trotter, crisping skin, digesting tomato skins, salt risen bread, bacterial action, difference between soda bread and yeast bread, fundamentally different, gluten formation, yeast pancake, dough structure, back to tomato skins, hemicellulose, they are not harmful, self diagnosis, feces analysis, worms, Colon Blow, decreases transit time,Bitter Inhibitors, Grassfed Beef & MoFaD Event (16:57)
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Sly & The Family Stone, bass trombone, radiating corn with atomic weapons, sweetness inhibitor, bitter inhibitors, bitter blockers, Francis Lam, Salon.com, improving beef at home, grassfed beef, tenderizing meat, enzymes, breaking down proteins, grassfed beef should be dry aged to taste delicious, doesn't typically have a large fat cap, might lose moisture too quickly, Museum of Food & Drink fundraiser, Real South Beach Diet, cabbage soup, cuban sandwiches, Damon Boelte, Carlo Mirarchi, lamb breast, Eben Klem, Mark Ladner, whole ostrich,To comment on this episode click here. There are currently Comments
First Aired - 10/31/2010 02:00PM
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This week on Cutting the Curd Anne speaks to Shanna Pacifico of Back 40 to share terrifying cheese stories: the ghoulish, the ghastly, and the gross. Turn green as you hear the tale of the 117 year old Eastern European cheese (quite literally an heirloom), cringe at the story of the creepy crawly cheese mites, and wince at the thought of cheese-filled luggage sitting on hot airport tarmacs for a week. This episode was sponsored by Cain Vineyard and Winery.
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Cutting the Curd Introduction: Cheese Horror Stories (15:46)
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Anne Saxelby, Cutting the Curd, Cheese Horror Stories!, Shanna Pacifico, scary cheese, mites, airport mishaps, Shanna and Anne tried to make faisselle cheese, Anne once made a batch of blue cheese that developed a crazy florescent yellow fungus, breast milk cheese, American cheese, ingredient list, post modern cheese, Kraft singles, Kraft macaroni anti intestinal worm cheese, a food that will also kill intentional worms, deworming chemicals,Creepy Crawlies & Other Gross Cheese Stories (16:17)
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walk in cheese stories, creepy crawlies category, cheese mites live on the rinds of cheeses, they help ripen the cheese, the yellow dust is all mites, Casu marzu, flies lay their eggs in the cheeese, maggots eat the cheese, then it's time to eat the cheese, Delaware County, pizza cheese in the Catskills!, bringing awareness to local milk, Patrick Martins crazy cheese story, FedEx and airport mishaps with cheese, smuggling cheese, lost suitcase with cheese for a week, stinky cheese, do not discard without proper authorization, smelly packages, movies involving cheese, King Pin, milking a male cow, the oldest cheese on record, Lituanian cheese that's 117 years old, New Yorker article, it's here in Brooklyn!,To comment on this episode click here. There are currently Comments
First Aired - 10/26/2010 03:00PM
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This week on The Food Seen Michael sits down with the people responsible for The New Brooklyn Cookbook: a compendium of Brooklyn's hottest restaurants offering up some of their favorite masterpieces best suited for you to recreate in your kitchen. Husband and wife authorship team Melissa and Brandon Vaughan join Cassie Jones & Jessica Deputato of Harper Collins to take questions from Michael Harlen Turkel--the book's principle photographer. The gang talk about their process for choosing from the amazing new wave of culinary talent coming out of every corner of Brooklyn, and how they made sure the original dishes--often highly stylized and always creative--could be created at home. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
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The Food Seen Introduction: The New Brooklyn Cookbook (25:26)
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The Food Seen, Michael Harlan Turkell, The New Brooklyn Cookbook, idea was conceived in February 2009, Brooklyn cuisine, new Brooklyn, restaurant scene, regionality, local sustainable farm to table, Bushwick, Roberta's, regional cooking, cohesive recipe book, some are very restaurant focused, home cook oriented cookbook, pizza almost deserves its own book, some recipes couldn't be used because they were hard to reproduce in a non-commercial kitchen, brainstorming or on-the-fly?, Brendan treated the interviews in a journalistic way, collaborative efforts from chefs, Melissa Vaughan, Brandon Vaughan, Cassie Jones, Jessica Deputato, Harper Collins,The People Behind the New Brooklyn Cookbook (23:59)
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al di là, Diner, Marlow & Sons, Char No. 4, The General Greene, making new dishes with leftovers from restaurants, Brooklyn melting pot, format of the book, road map, actual map on the cover, Dressler, DuMont Burger, farm to table, urban agriculture, doesn't get any more local than having your own garden, Roberta's, Brooklynites are generous in our praises of Brooklyn, Brooklyn booster-ism, Brooklyn chefs are very unique, there are 5 Michelin starred restaurants in Brooklyn, come support Brooklyn!, Book Court, #1 Hard Cover non fiction,To comment on this episode click here. There are currently Comments
