GUNWASH
7:30pm - 9:00pm EST
First Aired - 08/03/2010 06:30PM
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This week, Erica pays homage to all foods yellow. Specifically, we learn about the mind body benefits of the under-appreciated turmeric plant and the rich cultural and personal history of Cheese Doodles. This show was brought to you by Hearst Ranch, purveyors of fine grass-fed beef.
Photo 1: Morrie Yohai, inventor of the Cheez Doodle, Photo 2: turmeric powder
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Why We Cook Introduction: What's for Breakfast? (10:00)
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Erica Wides, Why We Cook, Heritage Radio Network, Hearst Ranch, the color of the breakfast Erica ate today, Quinoa, varied preparation, peaches, Bulgarian feta cheese, the golden color of the peach and quinoa was beautiful, Erica is on a mission to eat more turmeric, it's a powerful anti inflammatory food, cancer fighter and tumor killer, turmeric is eaten a lot in India, it's been used medicinally for thousands of years, curcumin, powdered turmeric, yellow ginger, Beliz, Andrew Cote, summer peaches, feta makes everything better, buckwheat honey,Remembering The Cheez Doodle & Morrie Yohai (10:00)
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yellow foods, Erica reads her news online, she doesn't like the smell and feel of newspaper, plus: it creates too much waste, New York Times, Mitch Miller died this week, Sing Along with Mitch, the inventor of the Cheez Doodle died!, Morrie Yohai, the most opposite food form of the breakfast Erica ate, edible food like substance, surplus corn mean turned into a slurry and put it through a machine that sprays it, mixed with air injected with gas and shot out as a big long continuous worm, sliced by blades into two inch doodles, doodles are sprayed with dehydrated cheddar cheese power then baked, Cracker Jacks, Erica was not allowed to have junk foods in her house, Erica remembers what Cheez Doodles meant to her as a child, Erica vowed as a child that when she grew up she would live on junk food,Turmeric, Coloring & Yellow Foods (10:00)
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Morrie was the son of Turkish Jews, a culture that is renowned for its healthy cuisine, the most turmeric people ingest without knowing is a coloring agent, it's used in mac n cheese to give it color, the primary coloring agent in mustard, used in margarine and chicken broth, there is no turmeric in Cheez Doodles, turmeric is used as a flavor in the rest of the world, gives curry it's yellow color, Masala, also used in Indian pickling, also used in Persian and Iranian dishes, padang style curry,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2010 06:30PM
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This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio
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Why We Cook Introduction: Chef's Garden (10:15)
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Erica Wides, Why We Cook, Heritage Radio Network, Tekserve, www.tekserve.com, 8th Annual Food & Wine Festival at the Chef's Garden in Ohio, Culinary Vegetable Institute, specialty vegetables, rare and unique produce, Chef's Garden sells only to chefs, they only pick stuff as it's needed, sustainable farming practice, earth to table, Food & Wine festival is a benefit for Veggie U, Erica participates every year, she has taught classes there, rural Ohio, Erica's team won,Erica's Station at the Event: Bison Flank Bahn Mi (11:30)
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Banh Mi, Vietnamese sandwich, perfection in a sandwich, the uber sandwich, special baquette, made with wheat flour and rice flour, spread with pork pate, spiced up Vietnamese style pate, spicy mayo, BBQ pork, topped with clinatro, not much good came out colonialism, charcuterie, grass fed Bison, Gunpowder Bison, they donated product, Bison Bahn Mi, Bison flank, very tasty and tender, fixins bar, garnishes and condiments, fois gras butter, somebody put the wrong zip code on the FedEx label, the box of stuff never made it!, the FedEx box made it!, everything was destroyed, miraculously the marinate and chili mayo was fine,How the Final Plating Came Together (8:02)
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40 lbs of Bison, as soon as they got there they threw it in the marinade, cook the sugar til it's dark amber caramel, then add fish sauce, salty sweet delicious marinade, it almost brines the meat, you can order whatever you want at the farm and they pick it fresh, it's like a kid in a candy store of vegetables, the brine was spicy sweet, pickles were put into cryo vac bags, they pickle faster, Chef's Garden micro cilantro, the sandwiches were wrapped in news print, the finished product looked great, everything looks better when you miniaturize it, shrinking down classic dishes to bite size, the event was a huge success,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2010 06:30PM
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This week on Why We Cook Chef Erica delved into the world of summer stews and slow cooking. Since vegetables are mostly water, slow cooking helps get the water out of veggies and caramelize the sugars inside them. Tune in for an enormous amount of tips and tricks (punch holes in eggs to poach them in the pot, use pomegranate molasses for a sharp sweetener) to making the best summer stew you've ever eaten; patience is key! Ratatouille, Turkish stews, Italian summer stews, and every combination therein is covered--tomato, eggplant, and lentil based stews abound. This episode was sponsored by Whole Foods: proud to support independent farmers and small business in our community.
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Why We Cook Introduction: Curriculum Knows No Season (10:54)
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Why We Cook, Erica Wides, Heritage Radio Network, Whole Foods Market, Erica has been teaching for 12 years now, Institute of Culinary Education, curriculum knows no season, stewing braising and steaming in 103 degree weather, Turkish Eggplant Stew, spin off version of summer stew, based on eggplant, you have to cook stew slowly, three stew making techniques, approach it slowly, let the sugars caramelize, add tomatoes, don't rush and boil!, you'll get a big mushy soft wet pot of goop, it has to take its time, people weren't as whiny and temperamental when these dishes were first around, Episode 50 of Why We Cook!, eggplant can transform,Episode 50! Summer Stew: Ratatouille (12:50)
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summer stews seem like an oxymoron, Ratatouille, the dish in the movie wasn't done right, Mastering the Art of French Cooking Volume 1, Julia Child, in her technique she makes a hybrid Ratatouille, she says you should saute the eggplant and zucchini first separately, then saute onions garlic and bell peppers, then layer everything back in the pan and cover it with tomato, then bake it, Erica likes to dice all vegetables first, she uses whole plum tomatoes, the Turks love eggplant the most, their flag should be purple!, pomegranate molasses,A Trip to Sicily: Agrodolce (6:37)
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recipes will be posted on the Why We Cook facebook page!, Sicily, they love eggplant in many different ways, agrodolce, Caponata, intense sweet and sour, combining sugar and vinegar, throw in olives and capers, it all pivots on the tomato, leave comments on the HRN website!,To comment on this episode click here. There are currently Comments
