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First Aired - 11/22/2010 01:00PM
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This week on Let's Eat In Cathy sits down with Liz Gutman of Liddabit Sweets, who call The Brooklyn Flea their home. Liz talks about her favorite items from Liddabit, her super-quick trajectory from amateur confectioner to food world star, some chocolate Thanksgiving treats, and the profit potential behind Candied Bacon. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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Intro (15:38)
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Cathy Erway, Cabot Cheese, Liz Gutman, Liddabit Sweets, Slurrtles, no one buys candy in summer, last fall everyone loved Slutrles, Breakfast of Heroes Popcorn, commodity bacon works best, they have way too many ideas, Slurttle is a drunk turtle, creativity with flavors is important, seasonal bars, The Humbug, Milk Bar's Cakeballs, perhaps the extra fat in white chocolate carries peppermint better?, Passion Spice Bar, the food is gifty, treats as treats, pricey treats to be savored, the stigma of candy as empty calories, candy as an experience, food for thought,A Quick Trajectory (13:15)
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a quick trajectory, everyone is from a different background, the power of two chicks in the kitchen, dreaming in candy, Jonathan the boyfriend, dating the company, favorite date meal, cooking at home, eating candy all day, off the cuff about cooking dinner, going to the store in the afternoon to decide what to cook at night, going to the green market to decide Thanksgiving, Serious Eats chocolate blogger, chocolate Thanksgiving recipes, chocolate cake, kitchen hierarchy, FCI, your favorite meal to cook, scallops, don't use the recipes on Oprah.com, Oprah.com recipes don't work out well, popcorn balls, Pecan Pie Candy Bar, Dulce de Leche, Chocolate Black Truffle Caramels, Whimsy and Spice, The King (Elvis) Bar, Gifted Market is 15-23, Popup Market in Tribeca,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2010 12:00PM
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This week on The Naturalist Bernie delves into the wonderful world of pearls. Tune in for a breakdown of pearls from past to present; a look back at an era of controlled breathing and diving with knives and stones and the transition to pearl farms and artificial cultivation. And remember: pearls come from muscles, not oysters! This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for 55 years.
Photo 1: Natural pearls, Photo 2: Mikimoto pearls
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The Naturalist Introduction (16:54)
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Bernie Wides, The Naturalist, National Marine Association Conference, Gatlinburg Tennessee, Smoky Mountains, Great Smoky Mountain National Park, Civil War recreation, salamanders, where do pearls come from?, pearls don't really come from oysters, they come from a mussel, The Big Oyster, Mark Kurlansky, pearl oysters, commonly found in tropical water, nacre, mother of pearl,Diving for Pearls & The History of Cultured Pearls (24:03)
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New York Harbor oysters, Hudson River Estuary, pearl divers, Museum of Natural History, Hall of Ocean Life, one of the original dioramas in the museum, in the US most of the rivers in the midwest have mussels, huge industry arose for mother of pearl in the 1800's, abalone, scallops, clams, mother of peal buttons, they over fished the mussels, plastics became popular, culturing pearls, Mikimoto pearls, pearls are a symbol of purity, surf clams, making muscles relax the inductor muscle so they can open the shell, making a cut inside the living tissue and inserting a little piece of mother-of-pearl, irregular shaped pearls are usually natural, if it's a geometric shape it was probably cultured,To comment on this episode click here. There are currently Comments
First Aired - 07/08/2010 03:30PM
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This week on Catch It, Cook It, & Eat It, Ben spoke to Scott Gold, author of The Shameless Carnivore. Scott has just finished a quest to eat 31 animals in 31 days, a spiritual journey that he illustrates on the air through conversation and song. Plus Gold, a Louisiana native, describes his beloved home beaches (now filled with tar-balls) in the aftermath of the BP oil spill. This episode was sponsored by Fairway: like no other market.
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Catch It, Cook It & Eat It Introduction: Scott Gold (22:00)
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Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, Fairway Market, Scott Gold, The Shameless Carnivore, Scott is from New Orleans, gulf coast oil spill, po' boy, invented due to a labor dispute, transit union strike, contaminated seafood, we don't know how wide it will spread, BP doesn't seem to be trying particularly hard to clean it up, Susan Spicer, Bayona, restaurants filing suits against BP, tar balls look solid but they leave an oily residue, testicle festival, LeRoy Knuckles, squirrel and dumplings, Americans have been eating squirrel for a long time,Cooking with The Shameless Carnivore (13:54)
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wild boars are menaces, there is no governmental restriction on hunting wild boar, they breed prolifically, masterful survivors, there is nothing like wild animals, wild turkey, scallops and marinated duck hearts, Tom Myland, The Meat Hook, meat markets of our neighborhoods, hipster butchers vs old polish butchers, Greenpoint, traditional polish sausage, traditional polish food, blood sausage, it's not easy to communicate with these Polish butchers if you don't speak Polish, if you're nice to the guys at the Meat Hook they will make you a sandwich, if you go to Cup in the morning at Greenpoint you'll see Scott hungover!,To comment on this episode click here. There are currently Comments
