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First Aired - 03/22/2011 12:00PM
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This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink
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Cooking Issues: Harold McGee (18:11)
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horseradish, Dave Arnold, Cooking Issues, Heritage Radio Network, Museum of Food & Drink, Harold McGee, rotary evaporator, first time user, maximizing it, habeneros, separating heat from aroma, using a rotary evaporator for earthy aromas, you have to nail the concentration just right or it will taste like dirt, water based distillate, de-oak liquors, don't use automatic distillation, fermented cigar leaves, reduced fat milk and whey in yogurt, heat milk at 180 before you make yogurt, protein denatures, acidic brines, flavor molecules are much bigger than salts, smoking sausage, cherry chipotle pork sausage, cooking sausage, overcooking, don't smoke sausages much over 140, water bath at 140 and then grill to get a crusty outside, temperature control, just because its a sausage doesn't mean you should mistreat it,Sweet Potato Starch, Walnuts & Brining (18:50)
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sweet potato, adding acid to sweet potato puree, film properties, potato starch sheets, starch, limited hydrolysis, spray drying vinegar, more you boil higher the breakdown, where can we get walnuts low in tannins and astringency?, red walnuts, miracle walnuts, walnut varieties, why are almonds from California so low in oil, curing properties of salts, salt curing, brining, preparing pork belly for later cooking, crunchy skin,Harold's Cooking Hiatus & Dave's Mummy Obsession (18:04)
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Nathan Myhrvold, does extended brining denature beef?, brisket, shock in ice bath and then brine, low temperature smoking, high temperature sous vide, 131 brisket, brining denaturing enzymes, brining before cooking not after, brining only works with raw meat, the straightforward way is usually the best, Harold is taking a hiatus, hasn't cooked anything serious in a month, salt tasting panel, Arab medicine, mummies, mummy, medicinal mummies, ground up by the boat load and sold, best mummies were those who died at the prime of their life, mummy was used as a pigment,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2010 05:00PM
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On the inaugural episode of Tap Roots, Marla Camp talks Texas BBQ with a diverse panel of guests.
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Tap Roots Introduction (3:53)
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Tap Roots, Marla Camp, Heritage Radio Network, Fairway Market, exploring America's local food movement, connecting farmers chefs and foodies, Tap Roots airs every first Monday of the month, email Marla at marla@edibleaustin.com, Texas BBQ,Elizabeth Engelhardt & The Recipe of BBQ (19:55)
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Elizabeth Engelhardt, Republic of Barbecue, having a class make a difference in the world, Central Texas BBQ Association, Luke Zimmermann, BBQ traditions, Grandmother's BBQ, barbacoa, sausage is a big part of BBQ in Texas, brisket, religious diversity in BBQ, women participating in BBQ, throwback to the caveman around the fire, the feminine mesquite, family tradition, pot luck book, there are 12 people on the title page, a book like this coul dbe done in any community, www.republicofbarbecue.com, essays, Smokey Denmark, wireless probes, BBQ in Texas is connected to the past and the future,Jonathan Pace of Smokey Denmark Sausage Co. (12:55)
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Jonathan Pace, Smokey Denmark Sausage Co., Austin, Central Texas markets, leveraging new technology, making consistent product, restaurants, sausage, mass markets, traditional methods, hickory smoked, hickory sawdust, liquid smoke, food safety, wireless probe, original recipes, Jason's Deli, clean labeled product, demand for more naturally preserved meats, meat science, naturally cured, celery powder, naturally occurring nitrates,Pat Mares of Ruby's BBQ (12:42)
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Pat Mares, Pat comes from a farming background, Patricia Mares, BBQ, opened in the fall of 1988, Antone's Blues Club, Chicago blues, Louisiana, Clifford Antone, Kim Wilson, Jimmie Vaughan, Buddy Guy, Maceo Parker, natural meats, briskets, the late 80's in Austin was not a good time economically, brisket shortage, the healthiest meat you can get, more people are aware of all natural beef lately, sustainably processing and distributing meat, BBQ is thought of as a male dominated business, salads and cajun food, pit bulls, rotisserie pits,Ronnie Vinikoff on Sustainable Wood Purveying (10:29)
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Ronnie Vinikoff, Sustainable Wood Purveying, supply and demand, economy, how much wood does it take to run all the BBQ businesses in Texas?, Ronnie at one point controlled 85% share of the market, educating and bringing awareness, irrigation, without trees we're doomed, wood is not an unlimited resource, post oak, sustainability, harvest rate does not exceed the growth rate,To comment on this episode click here. There are currently Comments
First Aired - 07/16/2012 02:00PM
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On this week's episode of Snacky Tunes, Darin and Greg Bresnitz are greeted with two bottles of Patrón...except they're filled with barbecue sauce. Finger On the Pulse is talking with Meghan Love and Jeff Lutonsky of Mable's Smokehouse in Williamsburg, Brooklyn about their style of Southern barbecue in New York City. Hear about how Jeff and Meghan met at Tortilla Flats in the West Village (with a little help from some tequila), and how their relationship has blossomed into co-owning a restaurant. Tune in to hear about some of the redneck specials at Mable's Smokehouse, including brisket, ribs, and smoked bologna. Greg and Darin are working with Mable's Smokehouse for their upcoming Wild Game BBQ; listen in to hear about some of the exotic meats on the menu. Later, Dragonette performs live in the studio. Check out some live tracks, and hear why these Canadians are hurting for some good poutine in London. This episode has been brought to you by S. Wallace Edwards & Sons.
"We're not doing gourmet barbecue. We're doing back home, roadside...something you would get on a dirt road in someplace like Oklahoma or Texas." -- Meghan Love and Jeff Lutonsky on Snacky Tunes
"We're not doing gourmet barbecue. We're doing back home, roadside...something you would get on a dirt road in someplace like Oklahoma or Texas." -- Meghan Love and Jeff Lutonsky on Snacky Tunes
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Get Married, Smoke Meat (18:58)
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Dragonette, babies, Meghan Love, Jeff Lutonsky, tequila, Tortilla Flats, Mable's Smokehouse, art gallery, Chelsea, barbecue, Oklahoma, investing in art, Williamsburg, apartments, Greenpoint, Brooklyn Brewery, barbecue and beer, tonic water, wood, exposed brick, barns, floorboards, Coney Island boardwalk,BBQ in NYC (16:17)
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New York City BBQ, competition, ribs, bolgona, smoked bologna, redneck, fat, smoking meat, dry rub, caramel, barbecue sauce, tomato-based sauced, spicy, sides, church social sides, grandma's recipes, mac 'n' cheese, Velveeta, wild boar ribs, alligator, venison, pheasant, red beans and rice, andouille, wrestling gators, Cajun, gator steaks, mayonnaise, sausage, wild game,Dragonette (28:51)
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Dragonette, Van She, Canada, singer/songwriter, electronic music, getting married, dating, Toronto, Terroni, La Carnita, taco, Blue Jays, sports, poutine, nose to tail, pigs, twins, Hello, Body Parts, Barcelona, creativity, Beirut, prostitution, Tuna tartare, beach, home recording studio, sunshine, Good Morning America, Argentina, Kiev, cracklins, pork skin, pork belly,To comment on this episode click here. There are currently Comments
