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First Aired - 01/16/2012 01:00PM
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Wanna get away? Tune in to a travel-themed episode of Let's Eat In as Cathy Erway chats with Dorothy McGivney of Jauntsetter.com about escape plans for New Yorkers feeling cooped up and chilly. Find out why airline companies are nickle and diming customers on baggage fees and how you can find the best ways to save money and travel affordably. Also hear some good tips for cheap food destinations! This episode was sponsored by Whole Foods Market.
"New York is a place you have to leave every once in a while to truly appreciate it, otherwise it just overwhelms you."
--Dorothy McGivney on Let's Eat In
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First Aired - 01/31/2012 12:00PM
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This week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world-- from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave's new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry.
"Fish is best when fish is best, not necessarily when it's the freshest."
--Dave Arnold on Cooking Issues
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Cooking Issues: Sharpening Your Knives (22:50)
Tags:
Cooking Issues, Booker and Dax, Dave Arnold, Glestain, Japanese chef's knife, left-handed, steeling a knife, self sharpening, nice knives, knife stone, Korin, bevel, carbon knives, Western knives, asymmetric grinding, high grit, Eataly, dry aging, aging fish, Harold McGee, Shogun, Western style game birds, rigor mortis, ike jime, tuna, salmon, primal cuts, viscera,Ossobaw Pigs & Starch Hydrolysis (15:25)
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Modernist Pantry, Pectinex, LA, venison sausage, Duroc pigs, Iberian hog, Ossobaw, ice spheres, cool ice cubes, cooling rate, starch hydrolysis, Handbook of Starch Hydrolysis Products, Napoleonic wars, canning,Booker and Dax (7:41)
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Dave Chang, Yelp reviews, Saison, Brevel, Booker and Dax, Momofuku Ssam, cocktail, Thai basil,To comment on this episode click here. There are currently Comments
First Aired - 02/11/2013 03:30PM
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We're celebrating all things February this week on Hot Grease: Mardi Gras, Valentine's Day, and Black History Month! Nicole Taylor is joined in the studio by Preston Clark, Executive Chef at Resto and Cannibal. Hear about Preston's breadth of culinary knowledge and experience cooking French, Scandinavian, and contemporary American food. What is the focus of Preston's restaurants. Tune in to hear Nicole and Preston talk about cooking for Valentine's Day and some of their favorite cookbooks. Finally, Nicole and Preston talk about people of color in the kitchen! This episode has been brought to you by White Oak Pastures.
"Read as much as you can, and pick people's brain. You can never learn everything, so constantly be learning." [21:55] -- Preston Clark on Hot Grease
"Read as much as you can, and pick people's brain. You can never learn everything, so constantly be learning." [21:55] -- Preston Clark on Hot Grease
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Roger Smith Cookbook Conference & TedX Manhattan (3:41)
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Jimmy Carbone, Roger Smith Cookbook Conference, audio, video, Nicole Taylor, Adrian Miller, TedX Manhattan,Cooking at the James Beard House (7:35)
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Mardi Gras, Cuisine Noir, Preston Clark, Sammy Hagar, El Paseo, James Beard Awards, Mardi Gras Decadence, Fat Tuesday, Lent, fasting, fatty foods, Herb Saint, Commander's Palace, Cochon, green gumbo, creole, pork liver mousse, Peruvian food, blood sausage, The James Beard House, West Coast, steak, bold flavor, Culinary Institute of America, contemporary American, Scandinavian cuisine, Jean Georges, Asian food, meat, vegetarian, red meat,Cooking for Valentine's Day (6:45)
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Resto, Cannibal, formal, large format feast, lamb, pig, goat, nose to tail, sausage, liver mousse, feet, rabbit, cider, beer, Valentine's Day, reservations, cook at home, menu specials, roasted chicken, truffles, lamb shoulder, cookbook,Family Inspiration (6:55)
Tags:
Patrick Clark, Melinda Russell, Edna Lewis, Marcus Samuelsson, Joe Randall, people of color, black people, food, drink, hospitality,To comment on this episode click here. There are currently Comments
