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First Aired - 07/12/2009 12:00PM
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This week's Main Course all-star lineup: Renato Sardo, President of Slow Food International, Ari Weinzweig, author of The Guide to Better Bacon, and Tim Harris of La Tienda.
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The Guide To Better Bacon with Ari Weinzweig (25:50)
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Ari Weinzweig, bacon, The Guide To Better Bacon, Sam Edwards, Ham I Am, unsmoked bacon, flavoring agent, cooking bacon, eggs, fatback, salt pork, dry cured with sugar and salt, Kentucky style green beans, osmosis penetration, bacon is the olive oil of North America, Chicago, the average wagon heading West took 150 pounds of bacon per person, food history, droving, ice harvesting, drovers walked hogs to marketplaces, observant Jews don't eat pork, porks used to harbor disease, Ari has been cooking for 30 years, Zingerman's, mail order food, great tasting traditional food, Ann Arbor, Roadhouse, local printing, www.ZingermansPress.com, price is based on cost, open book finance, recession, hand harvesting wild rice, support small growers, quality of life is better when eating better food, Ari@Zingermans.com, sustainability, elitism,La Tienda Spanish Food Distributors with Tim Harris (14:40)
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Tim Harris, La Tienda, internet industry, www.latienda.com, small cornershop, cured meats, tiny grocery shops, first product Tim sold was a Serrano Ham in 1996, artichoke hearts, small family business, Spain, importation issues, regulations, FSIS, Spanairds think our practices have created a trade barrier, USDA, Smithfield Ham, domestic molds, FDA, Mangalista Pig,Renato Sardo and Anya Fernal (12:50)
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Slow Food International, International office was created in 1995, East Bay, Renato Sardo, Anya Fernal, Slow Food Film Festival, Italeats, Whole Foods, American traditions, San Francisco, Slow on the go, Anya was a judge on Iron Chef, Michael Simon, secret ingredient, Iron Chef America, Sicily, artisan cheesemakers, The Growers Collaborative, produce, McKibbin Street Lofts, Slow Food was born in the Piedmont region,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2009 12:00PM
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Katy and Patrick dish on curing and the professionals stewarding the practice in New York and beyond.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (9:14)
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Food Inc, economic impact of buying locally, Heritage Foods,Amy, Romy & Haegeen talk about Cendrillon and The Purple Yam (11:53)
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home cooking, traditional classic dishes, deer, wild boar, pork, Chinese and Spanish influence on Filipino cuisine, beef jerky, tapa, vinegar, rice, egg, cabbage, starch, kimchee, fresh kimchee takes two hours to prepare, fermentation of kimchee, some people enjoy month old kimchee, Korea, curing tradition in the Philippines,Amy Besa, Romy Dorotan & Haegeen Kim talk about Filipino Cuisine & Culture (11:22)
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Filipino cuisine, adobo, Purple Yam, seafood, wild boar, wild deer, wild chicken, chicken is traced to a single ancestor, shellfish, Filipino history, Indonesia, slave trade, Muslim influence, Spain arrived in the 1500's, colonization, food exchange with Mexico, Romy and Amy met at Temple University in Philadelphia, grandmother influence on chefs, kimchee, Cendrillon, Hinduization of Philippines,Amy, Romy, & Haegeen talk about Filipino Cuisine (9:53)
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Tocino, garlic, achuete, buro, origins of sushi, ferementation, mushy rice, pork belly cut, curing pork with rice, pork becomes sour, fermentation is difficult, food preservation, surviving long winters, Catching Fire, the history of fire, bago, patese, fish sauce,Italian Cured Meats with Cesare Casella (11:59)
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Cesare Casella, prosciutto, Tuscany, Italy, cured meats, diveristy of food in America, beans, Thanksgiving Farm, upstate New York, stonewall pig, curing in Italy, difficult to find old pigs in Italy, fat content is important, spare ribs,Taylor Boeticher from the Fatted Calf (12:03)
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salami, cured pork belly, smoked pork, ham, bacon, sesaonality, Western European style curing, paprika, evolution of curing, consumer demand is rising, chefs want to use more of the animal, cost is high, Napa California, high quality producers, pig roasts, The Fatted Calf,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2009 12:00PM
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Patrick Martins and Katy Keiffer speak about changing the way children eat with movement leader Alice Waters, sourcing local with Shanna Pacifico from Back Forty of NYC. And Italy and Gelato talk with owner of Roberta's in Brooklyn Chris Parchini.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (3:17)
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Alice Waters, Sourcing locally, Italy, Gelato,Alice Waters on Changing the way Children of America Eat (11:51)
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Princeton University's Honorary Degree, Washington, sourcing local, Yale Sustainable Food Project, support, change out of necessity, food education, what people don't know about their food, Obama Administration, knowledge, interactive experience for children in garden and cafeteria, Public School System to leave no child behind, to prevent the addiction to junk food, agriculture, buying, Food Inc., the movie, criteria for buying sustainably raised local foods, Doctorate, Publisher Hamilton Fish, opportunities for future of gastronomy, White House garden, students fed from farms nearby, overcoming challenges of better school food, local food costs more money, providing and learning of an alternative way to eat, weave food into every course of school subjects, teach children to respect the land, Alice Waters' stimulus plan would be to feed all children from pre-school to high school for free, ecology, gastronomy, Alice suggests students count beans instead of buttons, Alice suggests speaking of geography of spices in India when studying the country of India,Shanna Pacifico of Peter Hoffman's Back Forty of NYC (9:41)
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jowl nuggets, Shanna has been chef since opening, menu creation and execution, philosophy behind Back Forty's menu, what makes it different, Average check is $30 per person with drink, French Culinary Institute, First cooked at Peter Hoffman's Savoy Restaurant in 2000, local movement was not in full swing yet, burgers, fish, accessibility, inexpensive, artisanally still isn't recognized on spell check,Pork Jowl, Burgers and Sourcing Fish with Shanna Pacifico (13:51)
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sourcing fish local isn't always easy, trout, catfish, some things are bad farm raised some things are okay, jowl nuggets on menu originated from a guanciale experiment, chefs help lead the way with changing the way people eat, Long Island Sound, local and sustainable food supporter restaurateur: Peter Hoffman, Peter's two restaurants share parts of a half steer: burgers for Back Forty and steaks for Savoy, whole animal buying, Long Island's porgy considered poor man's fish, menu philosophy, affordable and accessible, seasonality,Owner of Roberta's Chris Parachini just back from Italy! (10:30)
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vacation, Canary Islands, Princes Icasa Hotel, west corner of North Africa, volcanic Islands formed not that long ago, drive through what is like the surface of the moon, Atlantic Ocean, plant all crops below the surface of the volcanic rock, large vineyards and wine producers build lava rock walls to grow grapes to protect from windy climate, pungent mineral taste in everything, terroir, pigs and goats are native livestock, the popular fish eaten locally is a mix between clam and abalone, tasted best goat cheese, organic rennet, D.O.P status to allow for this process of cheese-making, old-school technique, Hometwon of Roberta's partner Mauro, last eruption lasted 8 days only 100 some odd years ago, cheese wrapped in a variety of packaging like grass,Gelato Cart Coming Soon with Owner of Roberta's Chris Parachini (10:30)
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Piemonte, went to Lanzarote to train with Gelato maker from Genova, shows where the magic is: a locked stainless steel cabinet in the wall filled with powders, chemicals and mixes, talked about gelato the history and its current state, Paolo, Mauro's brother taught them the way they wanted to learn, Gelato is in a sad state in Italy right now, what exactly is gelato?, fruit based made with water and egg, nuts and other standard flavors are made with milk and eggs, Chris wanted to learn the basics using the best rawest ingredients he can find, Gelato maker with secret cabinet has a large demand for gelato hence the stabilizers, Italians eat 10 kilos of gelato on average a year, Germans eat 55 kilos on average a year, Gelato will be made at Roberta's and sold just a few blocks away, gelato cart, milk in Italy cream in America,To comment on this episode click here. There are currently Comments
