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First Aired - 10/26/2010 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Wfm
This week on Why We Cook Chef Smarty Pants laments America's obsession with soda, and fears for a close friend with a diet soda addiction. When a search for a soda with maximum flavor and minimum sweetness ends without a clear winner, she ponders the potential for creating her own soda replacement beverage. By taking stock of some of the most soda-worthy fruits from around the world (heavily favoring the citrusy, sour, tart fare), Chef Erica is able to recommend some potential concoctions that might satiate even the hardest soda devotee. This episode was sponsored by Whole Foods Market.

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Why We Cook is rebranding with a new name and fun surprises!, loyal listeners will stay happy, creating a healthy new beverage to give soda lovers, carbonation, sweetness, and acidity are what makes soda delicious, looking for drinks that are flavorful but not sweet, Fresca, Chef Smarty Pants has a secret soda drinking past, Tab guzzling, Saccharin, a terrible reaction to Nutrasweet, you can potentially overdose on sugar substitutes, Grapefruit flavored soda, Thai curries vs Indian curries, drinking grape soda while tasting food at a culinary school, colas go well with certain foods, Kaffir Limes, Lemongrass, Club soda tastes different from Seltzer due to the addition of salt, infusing aromatics into soda rather than booze, if any molecular gastronomists know how to create infused soda email the show!,

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First Aired - 06/13/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
This week on The Main Course Patrick and Katy sat down with Robert Stehling of Hominy Grill in Charleston SC, Jason Colucci of Pulino's NYC & Steve Jenkins of Fairway Market.
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Robert Stehling, Hominy Grill, Charleston, low country region, rice culture, colonial period, cash crop, Robert is from North Carolina, http://www.hominygrill.com, white flint corn, grits, Anson Mills, traditional grains, heirloom seeds, all work done by hand, Southern traditional is very seasonal, Robert tries to work with local traditions, historical traditions, menu items at Hominy:, fried chicken, chicken country captain, boggs, Indian influence in Southern cuisine, curry came through the English, Cajun history, Creole, mixing of culture and races, Jambalaya, shrimp and grits, the big nasty, Charleston is driven by tourism, the food revolution is new to Charleston, open farmland is a problem there, rooftop farming, Department of Health can create problems, there is more oversight in other states, rule driven policy, it's impossible to monitor things in New York City,
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Cherryholmes, Jason Colucci, manager, Pulino's Bar & Pizzeria, New York City, sourcing from farms, Nate Appleman, a lot of the staff at Pulino's moved over from San Francisco, A16, Jason makes relationships with farmers during the off season, local ingredients, planning accordingly, the big guys are actually playing ball, they are buying more local stuff, food costs are lower when making pizza, Corton, Guy Jones, Blooming Hill Farms, Pulino's brings in a half a steer a week, dynamic menu, educating the consumer, Pat LaFrieda, Heritage Foods USA, Pulino's does their own charcuterie, nothing gets wasted, whole animal cooking, did Nate bring in his own philosophies?, long work hours, reality TV show wrapped in a kitchen, Robert wishes it was as easy as shutting off a TV, a great team always branches off into different places, the theater of Keith McNally, Balthazar,
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Jason grew up in Staten Island, Patrick's mom visited Pulino's, Punlino's has a staff 75-100, restaurant hierarchy, restaurant kitchens are like military war fields, when you start questioning people you work for you should probably leave, chef as director and manager as a producer, finding small farms and keeping it a secret, survival of the firstest, Hominy Grill has 50 employees, a very big small restaurant, Robert is the owner and the head chef, Robert has always been a cook, he had a brief art school career that led to a dish washing gig, Crook's Corner Restaurant, Bill Neal, Arizona 206, Brendan Walsh, Sign of the Dove, Roberta's, humble setting and fantastic food, being a chef gets you a passport, you can always get a job somewhere, Katy was a butcher, project oriented vs repetition, long hours in the restaurant world make other things hard,
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Steve Jenkins, Fairway Market, a new store opened in Paramus, another new store opened in Pelham, people in New Jersey aren't as nice as New Yorkers, Red Hook is the gold standard of how wonderful it can be to open a store, the people were happy Fairway was there, Steve overestimated how big the wine store would be, the Fairway model stays the same store to store, Scott Stringer, Fairway bans shoplifters, security guards and cameras monitor it, communal salad bar, BP oil spill, the ocean will never recover, wildlife and vegetation is resilient and will recover, back to Fairway:, how do you keep each store consistent?, every time a new Fairway is opened the quality and excitement is diluted, you cannot maintain the edge you have when you first open, there's too much going on, if you continue to promote and inspire from within you can maintain the passion that made you successful in the first place, Fairway has always been old school, Steve is always out on the floor, every business is destined to become a bunch of blockheads, when you hire from outside it changes the flavor of who you are, supermarket mafia,
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America needs to do a better job of promoting world soccer, World Cup, Steve is fascinated by the craft of being a good referee, everything is corrupt in Italy but the ref, Barcelona, Steve sources olive oil from there, it's cheaper and easier to have them truck stuff to Paris, Fairway is going to open on the East Side, the neighborhood is changing, reminiscing on old New York staples, there were no good ingredients for people to cook with until Dean & Deluca, stores for people who want to cook, Fairway has the greatest ingredients in the universe, fruit & vegetable stands, Korean markets, gastronomy is still it's own science, Fairway on the Upper West Side had a huge impact on peoples food choices, why has Queens been slower to develop, Donald Manes, grocery stores that cater to realistic sensibilities, prices are kept low, Fairway had good cheese and olive oil before other markets,

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First Aired - 05/02/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
Patrick and Katy host Barbara Fairchild, Editor in Chief of Bon Appetit magazine. She discusses what it's like to create fresh content for a readership of 1.6 million. Also on the show, Sam Mogannam & Ruth Van Waerebeek-Gonzalez.
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1.6 Million readers, Bon Appetit, Barbara Fairchild, Food Network Magazine, Rachel Ray, respecting everybody from the novice to the expert, Barbara is very enthusiastic about bringing a younger audience, Barbara is a bi coastal editor, Barabara explains her role in Bon Appetit, Health Wise, Fast Easy Fresh, this isn't about cooking from a box or a freezer, urban farmers, Sunday Suppers, dog pile cooking, how have recent developments in the publishing world changed?, what was a good story 30 years ago vs today?, Bon Appetit is the most modern and least cluttered food magazine, Matthew Lenning, California is where all the trends start, San Francisco, Los Angeles, people are very intimidated by chef recipes, people should be encouraged to cook not just read, good stories are the same as they were 30 years ago, recipe driven publication, modern twists on American classics, Italian classics, French classics, Matzo ball soup with lemongrass broth, not everybody knows what fennel is, Barbara trusts the staff to check sources, micromanaging, new recipe writers are constantly included,
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Hearst Ranch, Brian Kenny, Steve Hearst, grass fed and grass finished, Mary Luvon, Bill Gary, who was on top when Barbara took over, Barbara was executive editor for 15 years, conscious cook column, farmers markets are no longer a trend or a fad, food has become so much a part of our cultural conversation, fast food, Victoria von Biel, editor in chief also has to oversee the website, iPhone applications, cookbooks, etc, the magazine indulges its readers with desserts, food photography, dessert feature, using lard for pie crust, competition cooking shows, some people take the iPhone to their grocery store and get a shopping list from the Bon Appetit, the death of magazines?, Barbara doesn't see it that way, Molly Weisenberg, what will iPhone applications do to cookbook publishers?, digital vs print, www.bonappetit.com, weekly newsletter, Take Five, commuting from coast to coast, Sy Newhouse, Tom Wallace, porchetta, Heritage Foods USA, the world of food has become much smaller thanks to the internet, you have to use what you can, Whole Foods Market, Ralph's, Sam Cass, Obama Administration, Julia Child told Barabara about how good the meat at Costco is,
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Hearst Ranch, Upton Sinclair, Patrick loved the first part of the show, Barbara Fairchild, Sam Mogannam is the manager of Buy Right Market, Chile, Ruth Van Waerebeek-Gonzalez, Perry Rosso, seafood, gastronomic hostel, local fish scene, headlining fish per season, wild salmon, Columbia River Kings, it will be a short season this year, local albacore, distribution, aggregate warehouses, processing facilities, farmers markets, traditional and cultural feature of South American cuisine, local food, Steven Schmoeller, shop seasonally, good food is expensive, Ruth buys from the source, she practically grows her own produce, wine tasting on air, you don't visits wineries in Italy, the cornerstone of the Napa Valley industry is its wineries, Chile is a beautiful country, most vines that raise American and French wines are American, South America gave Italy the tomato, product overload, Bi Rite buys on time, commodity price structures, futures market, sustainable food is not more expensive than commodity, agri-business, we have to value life and family, time around the table, we've forgotten how to do that, reconditioning society,

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