Search Results
First Aired - 04/30/2012 01:00PM Download MP3 (Full Episode)
Hosted By
Eat-your-words
Sponsored by
Hearst_logo
This week on Let's Eat In, Cathy Erway is joined by Peter Kaminsky, food writer and author of the new book Culinary Intelligence. Peter talks about his own health and motivation for writing Culinary Intelligence, as well as the importance of getting the most flavor for your calorie. Peter also digs into his past, as he reads a passage from his book about his local butcher in Kensington, Brooklyn. Hear about how fresh, quality ingredients not only add to flavor, but also that "feeling of satisfaction." Finally, hear what Peter would cook at home as his ideal date meal, and the upcoming events for the release of Culinary Intelligence. This program has been sponsored by Hearst Ranch.

"Culinary intelligence is a way of eating- my way of eating. If you want to maintain a healthy weight and a healthy diet, don't eat processed foods, but the best full-flavored ingredients you can afford- and from that follows sustainable and local- and cook or live with someone who does the same."

"If your ingredients or cooking techniques cannot deliver flavor per calorie, on goes the mayo, on goes the butter."

"Without fat, we're just plants!"

--Peter Kaminsky on Let's Eat In


To comment on this episode click here. There are currently Comments

First Aired - 04/19/2012 06:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
Fairway
On this episode of U Look Hungry, Helen Hollyman is joined in the studio by Nashville chef Robbie Wilson. Robbie has four restaurants in Nashville, including Tavern, Whiskey Kitchen, Kayne Prime, and Virago. Hear about Nashville's blooming culinary scene, and where it matches up against the rest of the country. Robbie and Helen also talk about what "local food" means to the city of Nashville, the famous Southern hospitality, and seasonal cooking. Tune in to hear some of Robbie's favorite dishes at his restaurants. This episode has been sponsored by Fairway Market.

"Tennesee is not a girth-y state: it's long and skinny. So local [food] to us could be across the border in Kentucky which is less than an hour away, to Alabama, or Georgia. I know people are picky about what is 'local', but to us it's the Greater Nashville area, but it stretches straight into Kentucky, as well. "

"Our company is really about a culture... When I got to Nashville it was a little behind the rest of the world culinarily... Whether it's front of the house or back of the house to just really feel like they're a part of something great, a new movement in Nashville, because we're not the only ones doing it. There's some great cooking going on." --Robbie Wilson on U Look Hungry


To comment on this episode click here. There are currently Comments

First Aired - 03/22/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mofad
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

Jump to Segment:
Tags:
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,

To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS