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First Aired - 06/29/2010 06:30PM
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This week on Why We Cook Erica explored the world of iced, caffeinated beverages, the perfect treat for a sweltering summer day. Learn why Thai iced tea is the perfect "heat killer" versus beer, coffee, or normal tea, and how iced-tea became a favored summer treat at the turn of the last century. Tune in, brew it up, and cool it down! This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
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Why We Cook Introduction: Chilled Beverages (11:33)
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Why We Cook, Erica Wides, Heritage Radio Network, Tekserve, www.tekserve.com, kitchens without air conditioninng, blacking out while cooking, Erica started teaching because she had enough crazy kitchen experiences, people guzzle ice water in restaurant kitchens, Erica hates soda and juice, juice is a waste of calories, add ice to morning caffeinated beverage of choice, iced tea, sweet tea, sugar makes you dehydrated, classic icons of American summer beverages, there are good and bad versions, today is all about iced coffee and iced tea, Thai iced tea, sweetened condensed milk, spicy food, Jasmine tea, Jasmie essence,Iced Tea: American Style (9:26)
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become a fan on facebook!, listen on iTunes, iced tea: American style, mythology that iced tea was invented at the 1908 World's Fair, people were brewing cold green tea in the mid to late 1800's in the US, there are recipes that date back to that time, iced tea became a social drink, to brew good iced tea you need good tea, PG Tips tea bags, don't use Lipton, loose leaf tea or bags, brew it at a concentrated strength, double strength tea, when you add ice to it it will be diluted and be at a perfect strength, you can also make sun tea, put the tea bags in a pitcher and add water, cover it and leave it outside, mellow rounded smooth tea flavor, added herbs, iced macha, powdered green tea, finely ground up,Sorbet & Iced Coffee (9:16)
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iced coffee, if merely icing down a liquid isn't enough: freeze it!, use an ice cream maker or a freezer and turn your iced beverage into a sorbet, granita, iced tea is more of a refresher and iced coffee is more of a food experience, coffee browns out the palate, tea is a palate cleanser, coffee has a heavier body to it, it's oily, iced coffee is the perfect mid afternoon summer treat, Erica hates humidity, cold brewed iced coffee, there is a link to the New York times recipe on the Facebook page, Sicilians have come up with an amazing breakfast concept:, espresso granita on top of a brioche bun topped with whip cream, www.veggieu.org,To comment on this episode click here. There are currently Comments
First Aired - 06/08/2010 06:30PM
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Hear about the not-so illustrious reputation of Waldbaum's canned peas and their sulfurous opening scent, and where you can get the best fresh peas as a delicious alternative to the can.
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Why We Cook Introduction: The Sloan House & Shabbos (11:55)
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Why We Cook, Erica Wides, Heritage Radio Network, Institute of Culinary Education, School of Visual Arts, there used to be no dorms, Sloan House YMCA, residence on 34th st and 9th ave, the decline years of New York, mid to late 20th century, Far Rockaway, Erica lived there when she was born, moved the next year to Eastern Long Island, Orthodox Jewish Side, Sabbath, Shabbos,Peas Out! (9:15)
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laws of the sabbath, you cannot cook from sunset on Friday to sunset on Saturday, you have to separate meat and dairy meals, sliced meats, Empire Kosher, Erica's grandmother was an early adapter of convenience foods, cold sliced tongue, bowl of peas, cold canned peas, it's a miracle that Erica even likes food after suffering that abuse, Waldbaums, a lot of people grow up thinking they don't like peas because they've never had them fresh, when you pick them sugars convert to starch, Erica's family grew shelling peas, English peas, if you're gonna grow them use sugar snaps, you don't have to do any work but trim off the tough stem, you get to eat the pea and the pod,Sugar Snap Peas & A Bee Update (8:41)
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Julia Waldbaums, blanch sugar snap peas, whole wheat fettuccine, collard greens, sauteed with garlic, blanched sugar snaps, added old prosciutto and walnuts, mixed with ricotta, non fat ricotta is kind of grainy, sugar snaps are like two vegetables in one, eating the first peas of the years is one of the greatest joys in food, bee update!, www.whywecook.com,To comment on this episode click here. There are currently Comments
First Aired - 05/25/2010 06:30PM
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This week Erica spoke to Chef Mike Schwartz of BAO Kombucha. Mike spoke on the mystical and symbiotic relationship between bacteria and yeast (or, as they refer to it, SCOBY) to make this delicious fermented treat.
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Why We Cook Introduction: The Story of Fermentation (10:35)
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Why We Cook, Edwards Ham, Surry Virginia, subscribe to the podcast!, the story of fermentation, Mike Schwartz, BAO Kombucha, if you control the circumstances under which food rots it will turn into something else completely, controlled spoilage, refrigeration, makes us lazy and take freshness for granted, hand crafted artisan food movement, refined technique has come back!, how did people figure these things out?, we owe the are of pickling to Asia, Chinese, all of our cooking techniques can be traced back to Ancient China, they were masters of fermenting soy products, fish sauce, shrimp paste,Chef Mike Schwartz of BAO Kombucha (11:16)
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chef Mike Schwartz, BAO Kombucha, they have been producing for 8 months and selling for 4 months, they received their license in Jan 2010, it's taken off like crazy, what is kombucha?, black tea sugar and culture, Symbiotic Colony of Bacteria and Yeast, SCOBY, vinegar mother, length of fermentation, live culture, flavor of the kombucha changes over time, it will taste bad before it goes bad, high fructose corn syrup, type 2 diabetes, Gourmet Garage, www.drinkbao.com,Bacteria & Healthy Living (11:21)
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probiotics, Activia is a scam!, micro flora, beneficial bacteria, kimchee, non pasteurized beer, raw milk, kombucha is easy to get your hands on, artificial sweeteners, raw milk cheese, pasteurization, Louis Pasteur, how much kombucha should people drink?, trial and error, Mike drinks two bottles a day, moderation is key, soda machines at ICE, childhood obesity, kombucha is a great alternative to soda, eating closer to the earth,To comment on this episode click here. There are currently Comments
