Snacky Tunes
LIVE 2 - 3pm EST
First Aired - 07/25/2011 12:00PM
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This week on on Let's Eat In chef, and Village Voice restaurant critic Lauren Shockey who has just finished her first book "Four Kitchens". Hear about her culinary experiences from Israel, New York, Hanoi, and Paris. This episode is sponsored by Whole Foods Market.
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First Aired - 11/06/2011 12:00PM
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Patrick Martins is joined by Robert Finn, chef at Fatty Crab Downtown, for a lively discussion on Robert's experiences with the Fatty Cue team and his culinary journey. Learn how culinary school can really help aspiring chefs and why some of the high end restaurants are just not that fun to work at. Later on the show, Michael Dimin of Sea2Table speaks about shrimp & sustainability. Michael tells listeners why 90% of shrimp in the US is imported and how we can help promote more sustainable varieties of America's favorite seafood. This episode was sponsored by Fairway Market.
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The Main Course: Week in Review (21:04)
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The Main Course, Patrick Martins, Heritage Radio Network, Fairway Market, Week in Review,Robert Finn of The Fatty Crab (23:21)
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Robert Finn, Fatty Crab, culinary training, student loans, culinary school, whole animal cooking, pork jowl, mac and cheese, Asian barbecue, St Johns, Virgin Islands, cilantro, local fisherman, produce, Asian cuisine, dive spots, clientele, restaurants, fine dining, fun in the kitchen, technique, goats, No Goat Left Behind,Michael Dimin of Sea2Table (13:25)
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Michael Dimin, Sea2Table, sustainable fish, sustainability, shrimp, America's favorite seafood, 90% of shrimp in the US is imported, antibiotics, taste, seasonality, white shrimp, brown shrimp, shrimp cocktails, St Johns River, progressive chefs, Humboldt current, mechanized fishing vessels, fish food, anchovies, fish oil, fertilizer, fisherman, wild fishing, hunters,To comment on this episode click here. There are currently Comments
First Aired - 12/08/2009 06:30PM
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On this week's Why We Cook, Erica moves through Part II of her series on oils. Some history and prep tips for lesser-used oils and a primer on the endless culinary and dermatological benefits of coconut oil.
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The Streets International Culinary Curriculum (12:10)
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Streets International, converting imperial to metric for cookbooks, Erica just finished the curriculum for The Streets International Culinary School, French left a deep legacy of pastry and baking in Vietnamese culture, school is in Vietnam, all around hospitality school, most students came to the school with a solid culinary background because everyone cooks in Vietnam, varied backgrounds in English language among students, most of the students in Streets International are orphans or come from a destitute background,Lesser-Used Oils (10:25)
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www.streetsinternational.org, go to fundraiser in March at the Astor Center, Vietnamese karaoke, oils, lesser-used oils, Williams Sonoma carries Argan Oil at $40/8 oz, Argan Oil good on oatmeal, Argan doesn't taste or smell like any nut you've ever tasted, pistaccio oil, walnut oil, coconut oil, some oils are too delicate and expensive to cook with, treat them like expensive perfume: use them strategically and in small amounts, oils cause rancidity, cold-extraction methods, Argan Oil,The Wonders of Coconut Oil (8:11)
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high quality nut oils, look for extra virgin cold-pressed, high in vitamin E, high in unsaturated fats, use them in the same way as you would a great olive oil: as a drizzle not as a cooking oil, coconut oil, high smoke point, good as skin oil and as beauty product, only buy pure and raw and unprocessed coconut oil, just because something is solid at room temperature doesn't mean its a saturated fat, also good for making popcorn, coconut oil has a high smoke point,To comment on this episode click here. There are currently Comments
