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First Aired - 04/01/2010 12:00PM
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Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty 'Cue
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A Taste of the Past Introduction: The History of BBQ (15:06)
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Linda Pelaccio, Zak Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, www.dicksonsfarmstand.com, BBQ, what does barbecue mean?, Fatty 'Cue, grilling is not barbecuing, Eastern Europeans brought BBQ to Texas, BBQ is using the smoke from wood to cook, jerky, smoking meat to carry it on long voyages, whole animal, slow roasting, charcuterie, Rick Schmitt, brisket, pit style BBQ, Lyndon B. Johnson, coming together of people, whole cow cooking, three day event, history of BBQ, BBQ as an umbrella term, Asian BBQ,Asian BBQ & The Fatty 'Cue (16:30)
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southeast Asia, Jori Jayne Emde, brining meats with Indonesian bay leaves, traditional Texas BBQ, palate fatigue, a lot of BBQ tastes the same, there is no dynamic contrast, dainty portions, high flavors, grass fed grain finished, naturally raised, no hormones, high quality product offered at a great value, people should be able to eat good quality food at a good price, smaller portions so people can taste and not get burned out, BBQ is heavy, liquid salt solution, local chicken, pork ribs, rubbed with a mixture of salt and Indonesian long peppercorn, brisket is the most challenging meat to cook, this is Zak's third fatty restaurant, Fatty Crab, Cabrito,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2012 02:00PM
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On this episode of Snacky Tunes, Greg and Darin Bresnitz are joined in the studio with Joe Carroll of Williamsburg hot spots like Spuyten Duyvil, Fette Sau, and St. Anselm. Joining Joe is the Yvonne de Tassigny, chef at Fette Sau and St. Anselm. Tune in to hear Joe's past in the music business, working in Belgian restaurants, and why he started a barbecue restaurant in Williamsburg. Joe and Yvonne are going to be hosting and cooking for Finger On The Pulse's BBQ Blowout this upcoming Wednesday at Good Co. This week's musical guest is Emil & Friends. Emil & Friends make electronic music, collaborate with orchestras, and Emil plays acoustic guitar live for this episode. Hear some of Emil & Friends' songs from the full-length Lo & Behold, and a P.R. stunt involving Emile Hirsch. This episode was brought to you by Hearst Ranch.
"White tablecloths and wine lists don't equate barbecue to me."
"I'm going to do what I do regardless of what's going on around me. I didn't really think about where we fit in [the barbecue scene]." -- Joe Carroll about Fette Sau on Snacky Tunes
"Once you get the attention of a group of people, it's important to show who you are and be honest." -- Emil of Emil & Friends on Snacky Tunes
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From the Music Business to Restaurants (22:41)
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St. Anselm, music business, musicology, Napster, Joe Carroll, Dotcom, Fette Sau, Spuyten Duyvil, Backstreet Boys, Yvonne de Tassigny, Belgo, restaurant, steaks, be your own boss, bartender, bartending, kegs, Oslo coffee, barbecue, food blogs, press, meat cutting, McCarren Pool, Beach House,Urban BBQ (13:33)
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ribs, butchering, management, chef, bistro, sausage, Williamsburg, kohlrabi, fine dining, hamburgers and hot dogs, flank steak, St. Louis ribs, sirloin, tips, Emil & Friends, Brooklyn, Manhattan, urban barbecue, rubs, slow and low, pork belly, beef cheeks, brisket, Jersey, Memphis, Texas, chicken,Emil's Music (24:35)
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Emil, Boston, college, Skidmore College, electronic music, conservatory, Passion Pit, Emile Hirsch, music critics, blogger, celebrity whore, slumming, French, New York, Cantora Records, South by Southwest, MIDI, synths, collaborations, acoustic guitar, Neon Indian, Lo & Behold, Fort Lean, genre, Timbaland, hip hop, &, Friends,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2012 06:00PM
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On this episode of U Look Hungry, Helen Hollyman is joined in the studio by Nashville chef Robbie Wilson. Robbie has four restaurants in Nashville, including Tavern, Whiskey Kitchen, Kayne Prime, and Virago. Hear about Nashville's blooming culinary scene, and where it matches up against the rest of the country. Robbie and Helen also talk about what "local food" means to the city of Nashville, the famous Southern hospitality, and seasonal cooking. Tune in to hear some of Robbie's favorite dishes at his restaurants. This episode has been sponsored by Fairway Market.
"Tennesee is not a girth-y state: it's long and skinny. So local [food] to us could be across the border in Kentucky which is less than an hour away, to Alabama, or Georgia. I know people are picky about what is 'local', but to us it's the Greater Nashville area, but it stretches straight into Kentucky, as well. "
"Our company is really about a culture... When I got to Nashville it was a little behind the rest of the world culinarily... Whether it's front of the house or back of the house to just really feel like they're a part of something great, a new movement in Nashville, because we're not the only ones doing it. There's some great cooking going on." --Robbie Wilson on U Look Hungry
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Robbie's Restaurants in The Gulch (18:15)
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Nashville, The Gulch, Tennessee, green, Whiskey Kitchen, Robbie Wilson, alcohol, Johnny Cash, Dolly Parton, country music, Jack White, Robert Plant, The Black Keys, warehouses, Virago, domestic beef, Kayne Prime, risotto tater tots, wood fire, tandoori, Grand Ole Opry, local, goat, culinary, local goat meat, goat taco, cheese makers, sugar snap peas, pork, Berkshire, Red Wattle, Tennessee Blue Butts, LEED certification, bourbon, Old Rip Van Winkle, brown liquor, chef,Moonshine, Whiskey, and Brisket (16:03)
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New Orleans, hot chicken, fried chicken, pickle, Meat and three, desert tea, sweet tea, Alabama, Aunt Jemima, yogurt, barbecue, Memphis, ribs, mutton, mustard, tea, southern hospitality, music recording, Bridgestone Arena, artists, the South, quality of life, soft shell crab, whimsy, tempura fry, wasabi peas, sashimi, sushi rolls, brisket, imported Japanese charcoal, seasonal cooking, ranch, sous vide, rare beef, moonshine, raw oysters, ADHD,To comment on this episode click here. There are currently Comments
