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First Aired - 08/23/2010 01:00PM
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This week on Let's Eat In, Cathy is joined by Pizza Enthusiast and Artisan
Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
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Let's Eat In: Mark Bello (13:06)
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Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate team building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,Making Your Own Pizza! (12:51)
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The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams, Â ,To comment on this episode click here. There are currently Comments
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)
Tags:
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 - 07/11/2010 02:30PM
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This week on Cutting the Curd Anne spoke with Kate Arding. Kate runs Culture Magazine, one of the only cheese-exclusive monthly magazines in the world, and discusses how she went from the world of cheese mongering to the high-stress world of publishing, and her process for creating an issue of Culture. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef.
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Kate Arding of Culture Magazine (19:30)
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Kate Arding, Culture Magazine, Upstate NY, Great Barrington, Neils Yard, wall to wall cheese, the seductive power of cheese, never refuse a free sample, working on the wholesale side, British Food Revolution, Neils Yard is the temple of cheese, watching cheese making, knowing the people behind a cheese makes one proud to sell the cheese, dairy farmers, Marine County, Bellwether Farms, Redwood Hills Farms, converting a barn in Point Raise, Cowgirl Creamery, the inevitable American query about brie, the sea change of Americans suddenly knowing about cheese, the Billy Grahams of the world,What it Means to Run a Magazine (20:03)
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Culture Magazine, the first issue came out December 2008, the economy collapsed just as Culture was first published, companion website, a facebook community of 11,000 fans, Culture highlights the diversity of experiences and cultures and jobs that exist around cheese, cheese information for neophytes and cheese geeks, it takes an enmormous amount of time to achieve balance between the rookies and the veterans in a single issue, the balance between cheesemaker geneder and location, the luxury of lead time, the rubber hits the road between the first and second issues,To comment on this episode click here. There are currently Comments
