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First Aired - 09/01/2011 03:00PM
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This week on U Look Hungry food writer Nick Fauchald joins Helen to talk about food media and how the transition from print to digital has affected this area of journalism and writing. From cooking apps to culinary trends, social media to kitchen music get an inside scoop on the food scene today and where it could go in the future. Want to know what makes a great cookbook? Minnesota cuisine? Tune in. This episode is sponsored by S. Wallace Edwards & Sons.
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U Look Hungry: Nick Fauchald (15:47)
Tags:
Rachel Ray Magazine, food scene, Minnesota, meat and potatoes cuisine, Restaurant Alma, Twin Cities, Minnesota Cuisine, Food and Wine, print to digital, Tasting Table, social media, Yelp, what makes a good food writer, food words, delectable, Sam Sifton,Regional Food & Cookbooks (15:34)
Tags:
kitchen music, Morroccan-French, Allman Brothers, emotional food, David Chang, print magazines, cooking from a magazine, careful reading, food trends, Southern food, quirky regional food, cooking trends, Brucie, Cobble Hill, cooking apps, Joe Beef, what makes a good cookbook, Momofuku cookbook, Mission Street Food, McSweeney's, Heritage Radio Network,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2010 12:00PM
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On today's Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Dave's Banana Justino. This episode is brought to you by Edwards of Surry, Virginia.
Image: American Country Ham from S. Wallace Edwards & Sons
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Cooking Issues: American Country Ham, Garlic, Bell Jars & Big Shrimp (17:00)
Tags:
S. Wallace Edwards & Sons, www.virginiatraditions.com, country ham, Sam Edwards, peanut fed hogs, enzyme profiles in older hogs are different than younger hogs, American curing is different than other ham curing, should not be confused with prosciutto, Finchville Farms, Mark Ladner, Del Posto, cooking problems for very tall chefs, caller question, burned garlic, tomato sauce, pressure cooking garlic, email question:, building Bell Jars, vacuum pumps, sous vide shrimp, long cooked prawn, cooked in the shell,Building Vacuums, Freeze Drying & Sodium Alginate (13:30)
Tags:
DIY food packing chambers, building vacuum pumps, can the walls of quart size canning jobs withstand a full vacuum, rubber seals, apple chips, freeze drying is a great techinique, nothing else can approximate it, fruit puffing using vacuum and then carbon dioxide, osmotic dehydration, sea weed, Sodium alginate, when it touches calcium it turns into a gel, Algin Bath, caviar, fake onion rings, dog foods, Ferran Adrià, melon caviar, reverse alginate, sodium hexametaphosphate, McGriddle, pancakes with maple syrup inside,Ascorbic Acid, Apple Juice, Agar Gel, Lobster Stock & Banana Justino (20:16)
Tags:
what percentage of ascorbic acid should you use as an antioxidant, depends on your application, very low impact on flavor, never confuse citric acid with ascorbic acid, citric acid does not have antioxidant properties, Ashmead's Kernel, apple juice, brown flavor, oxidation, Agar gel, hydrocolloids, Agar is brittle, Locust bean gum, guar gum tastes horrible, lobster stock, don't boil the shells too long, calcium taste, Banana Justino, bourbon, needs a centrifuge, Agar clarification, next week: Live from London!,To comment on this episode click here. There are currently Comments
First Aired - 03/17/2010 05:00PM
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Heather Hyman & Jack Inslee talk to John Hoppin who explains how he revolutionized the mail order system at Heritage Foods USA.
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The Farm Report Introduction: John Hoppin (11:40)
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Jack Inslee, Heather Hyman, The Farm Report, John Hoppin, John is a new member of the Heritage Foods USA team, type in John Hoppin on iTunes to buy his album, John helped regionalize mail order for Heritage Foods USA, two distribution centers, Sam Edwards, Surry Virginia, before this everything shipped either directly from the farm or slaughterhouse, most slaughterhouses aren't set up to be distribution centers, cost was higher, John had a lot of careers, he went to school for Fine Arts, ran a group called It Can Change, international art exhibitions, corporate retail, Heritage Foods USA now has prices that beat most of their competitors, no hormones, no antibiotics, pasture raised, River Barrel Cafe, Momofuku, pigs head, head porchetta, Edwards,Logistical Challenges (11:22)
Tags:
logistics, Skyway shipping, John would like to be a risk manager, www.heritagefoodsusa.com, 43 out of 54 products on the website are now cheaper, do the math!, logistical challenges, staying true to the vision of the company, CSA, Community Supported Agriculture, Slow Food, baseball, Oakland A's, slow business practices for sports franchises,To comment on this episode click here. There are currently Comments
