Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 12/22/2009 06:30PM
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On this week's Why We Cook, Erica rehashes her worst meal ever, presented to her by a student at ICE, who shall remain unnamed. How does one make the worst meal ever? Find out here.
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Babette's Feast (9:00)
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Babette's Feast, post-revolutionary France, the ecstacy of food, old-school classical French cuisine, required inspirational viewing at Institute of Culinary Education, transcendental meals, meals that made a difference in Erica's life, lightbulb food moments, the worst meals Erica has ever had,Worst Meal Ever? (10:00)
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Erica's worst meal was presented her by a student of hers, giving culinary students a chance to be creative is a gamble, the worst plate ever eaten by Erica was by a student for a cooking test, test circumstances, fabricating proteins properly, optimal cooking, appropriate sauce, on-time presentation, farmed fish, making an adequate sauce to go with the fish, cooked starch,The Practical Exams at ICE (10:06)
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practical tests at ICE are used to evaluate student performance via a plate presentation in a restaurant simulation, hybrid striped bass, Erica's students know she likes fish skin, scales, sides, preparation, nightmare dishes, carrot, caramel, recreation of a Red Lobster dish?, glazed vegetables,To comment on this episode click here. There are currently Comments
First Aired - 02/10/2013 03:00PM
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Why are chefs so crazy? This week on The Morning After, Jessie Kiefer and Jen Tullock call up Scott Haas, clinical psychologist and author of Back of the House: The Secret Life of a Restaurant. Scott followed the restaurant staff at Tony Maws' Craigie on Main in order to learn the psychology of the restaurant kitchen. How did Tony react to the book, and why are kitchen staffers so good at leaving their emotions and problems at the door? Later, Jessie chats with Brady Konya and Ryan Lang of Middle West Spirits. Learn the steps of the distilling process, and find out how Brady and Ryan's history got them interested in distillation. Find out why Americans are so uniformed about vodka! Also, hear about Middle West's seasonal infusions. What's on the menu at Chardonnay's this week? Jessie and Jen are serving up some 90s-inspired bloody marys! This episode has been brought to you by Whole Foods.
"Restaurant cooking is diametrically opposed to what we do at home." [19:00] -- Scott Haas on The Morning After
"We love our food- not as an art, but as a craft." [33:10] -- Brady Konya on The Morning After
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Front of House: Bye, Jen! (13:09)
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dairy, cheese, Erin Fairbanks, Eat Drink Bloody Mary, cured meat, vodka, spices, potency, garnish, Rouge Tomate, Barrel & Burger, Front of House, Back of the House: The Secret Life of a Restaurant, Brady Konya, Ryan Lang, merlot, dog pee, fur, take-out, unemployment, soft opening,Back of the House (17:19)
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Scott Haas, Boston, snow, psychologist, Iditarod, dogs, neurotics, people of color, depression, PTSD, entitled, customers, Daniel Boulud, business, heroin addiction, stress, line cooking, physicality, home cooking, sous vide, Gastronomica, the psychology of running a restaurant, writer, military, family meal, Galleria Umberto, pork shoulder, Legal Seafood, The Dutch, Aska, Andrew Carmellini, Lupa, Omen, Tony Maws, Craigie on Main,Take it Neat (21:47)
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Middle West Spirits, craft beer, ice cream, small producers, Jeni's Splendid Ice Creams, distilling, moonshine, local sourcing, whiskey, barrel, distillation, starch, sugar, grain, bourbon, corn, ethanol alcohol, carbon dioxide, malted barley, vodka, neutral, vanilla, caramel, fruit-forward, cocktails, flavor map, stone fruit, distilled almond, hibiscus flower, cherry vodka, blood red orange, sour, neat, dark spirits, hot toddy, local, indie,Bloody Mary at Chardonnay's (3:30)
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Chardonnay's, brunch, hostess, garnishes, eggs, over hard, bloody mary, V8, kosher salt, leftover, celery, grapefruit, hangover, bleu cheese,To comment on this episode click here. There are currently Comments
First Aired - 03/21/2011 03:30PM
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Learn everything you ever wanted to know about Southern Pies on an especially interesting and informative episode of Hot Grease. Nicole Taylor is joined by food writer and cooking teacher Nancie McDermott who discusses the inspiration behind her book "Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan". Learn about crusts, cobblers and more and find out more about Southern food traditions. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.HearstRanch.com
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Hot Grease Introduction: Nancie McDermott (14:41)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Hearst Ranch, Nancie McDermott, Southern Pies, most essential pieces of equipment for pie making, rolling pin, fork, bowl, many old time southern pies are butter sugar and eggs stirred with a fork, burnt eggs, pie crusts, making pies in small apartments, preparation areas, dough scraper, pecan pie with black walnuts, www.hammons.com, oleo, oleomargarine, damson plums, damson trees, Edna Lewis, Taste of Country Cooking, cobbler, big deep dish pie, sonker, 13 x 9 inch pan lined with pie crust and filled with sweet potatoes & peach/apple,Southern Pies (9:47)
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Tarheels!, North Carolina, church bake sales, communal baking, salty caramel apple, 4&20 blackbirds, pies and hot cocoa, North Carolina pies, James Beard Awards, Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan, sweet potato pie, Dr. George Washington Carver, agricultural bulletins, treating sweet potatoes like apples, labor intensive, communal cooking,Southern Food Traditions (11:25)
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Thai food, Asian food, Nancie has 10 books, Southern Cakes, Real Thai, Quick & Easy Thai, passing down southern food traditions, spots to get southern food, its hard to find good grits, ready to eat boiled peanuts, Hoppin Johns, My Southern Pantry, southern ingredients, Southern Foodways Alliance, John T. Edge, influences, Julia Child, cooking as pleasure, Edna Lewis, Taste of Country Cooking,To comment on this episode click here. There are currently Comments
