24/7 Stream
Specials & Highlights
First Aired - 02/14/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on The Naturalist, Bernie Wides welcomes back guests from The Discovery Room at the Museum of Natural History. On this program, they explore the properties of some of the smallest critters in the ocean - plankton! Tune in to learn why plankton are so dangerous and essential to human life at the same time. Find out more about photosynthesis, the food chain and industrial uses of diatomes on an information packed episode of The Naturalist. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Naturalist Introduction: Plankton (18:20)
Tags:
Bernie Wides, The Naturalist, S. Wallace Edwards & Sons, The Discovery Zone, Danny Zeiger, Ariana Rickard, Barbara Cohen, plankton, comes from a Greek word that means to wander, planets, bottom of the food chain, diatomes, plankton monitoring network, microscope lab, computer screen projections, estuaries, plankton net, photosynthesis, nitrates and phosphates, some plankton produce toxins, New York Harbor, zooplankton, low oxygen levels,Photosynthesis Pigments & The Benefits of Plankton (23:09)
Tags:
zooplankton eat plankton, zooplankton are eaten by fish larva, humans are on top of the food chain, shellfish, scallops, Long Island, blooms, photosynthesis, red pigment, Huntington, plankton blooms in NYC, iPhone free app called phyto, Dr. Steve Mortin, they provide 50% of atmospheric oxygen in the world, insdustrial uses of diatomes, dynamite, Alfred Noble, visit The Discovery Zone on Tuesday afternoons, calcium carbonate,To comment on this episode click here. There are currently Comments
First Aired - 08/14/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week's episode of Cooking Issues starts off with a slightly off-topic discussion: food aesthetics. Tune in to hear Dave Arnold and Nastassia Lopez talk about the the importance of the appearance of a dish or cocktail versus its taste. What role does food presentation have in defining the quality of a meal? Later, Dave tackles a question about centrifuges and clarifying agents, as well as some methods to re-bottle vermouth. Dave offers some equipment suggestions to a caller, and follows up about picky-eating children. Check out this listener's suggestions for children's foods here. What is involved with making a maraschino cherry? All this and more on this episode of Cooking Issues! This program has been sponsored by White Oak Pastures.
"We're in an era now where a lot of food work is done on the Internet, in books, on television programs, and demonstrations. There's a lot of work that's done where you can tell that it's done for the look, and not necessarily the taste."
"When you're doing a demo or dish or a cocktail it's important to have it look appetizing. The way a dish looks can be enchanting and captivating and make an already good tasting thing taste better, but nothing is worse than something that's taken forever to make look great but doesn't even taste good."
-- Dave Arnold on Cooking Issues
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Taste Vs. Presentation (16:21)
Tags:
Eater, Booker and Dax, moving, cocktails, Absolut Vodka, El Buho Mezcal, Brooks Headley, Del Posto, Gramercy, Indie Jesus, hipster, shrimp boil, sous vide, aircraft, steam-cleaned corn, eBook, aesthetics, presentation of food, micro green, taste, cooking at home, home-style, Modernist Vegetarian, Eddie Shepherd, Pure-Cote b790, puree,Centrifugation (13:51)
Tags:
mason jar, centrifuge, Modernist Cuisine, Pectinex Ultra SP-L, bleach, centrifuge rotors, broken glass, balancing a centrifuge, cooking demos, Japanese, Wiley Dufresne, clarifying aids, Carpano Antica Formula Vermouth, re-bottling, oxidize, Manhattan cocktail, vapor, liquid nitrogen, Wine Savor, argon, carbonated cocktails, carbon dioxide, aperol,Grilling and Pressing Tablets (20:36)
Tags:
grill, barbecue, Weber, charcoal, Jeffrey Steingarten, Big Green Egg, Bobby Flay, gas grilling, chimney starter, lava rocks, immersion blender, Bamix, pancake batter, whisk, Robot Coupe, cleaning immersion blenders, RIVA minipress, tablets, pharmaceuticals, Maraschino Cherries, high-proof liquor, sour cherries, feeding your children, allergies, ethanol, calcium, cell walls, imitation crab, quinoa, corn-based pasta, rice pasta, boiled starch, kangaroo meat,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On a "holiday" themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues Introduction: Short Ribs - Traditional vs Low Temp (23:46)
Tags:
Dave Arnold, Cooking Issues, Heritage Radio Network, Nastassia is in southern California, thermal circulator, low temperature cooking, keeps water temperature accurate, cooking short ribs, which temperature and time should he use?, short rib cook off, 60 degrees Celsius?, low temp short rib will be soft and tender but slice more like a steak, won't rip apart like a regular short rib, traditional short rib vs low temp, braising source reinforced with gelatin, depends on what you are looking for, low temp won't taste as beefy, caller question, he built his own immersion circulator, which proteins benefit most from sous vide?, PID control, thick rib steak, tenerloin, Beef Wellington, rib roast, sliced into steaks, Italian style steak, olive oil, reverse purification of peach, calcium lactate in peach puree, calcium lactate gluconate, sodium alginate bath,Raw Food Prep, Cuisinart Slow Cooking & Homemade Fizzing Tablets (12:50)
Tags:
last Cooking Issues of 2010, raw food cooking, can the Cooking Issues team bring some stuff to the table that other raw food people haven't, roto evaporation, low temperature distillations, commercially available enzymes, Transglutaminases, gluing raw proteins together, the raw food week starts the last week of January, Cuisinart slow cooker, too hot for low temperature applications?, con fit, how can you make your own fizzing tablet?, how do you bind powder into a tablet?, put ingredients into a gum paste and let them dry out, texture similar to an altoid, tablet press, use a salt that you like the flavor of, Nastassia hates potassium salts,Hot Ice Cream, Marshmallows & Christmas Goose (17:29)
Tags:
lab sales for old rotatory evaporators, Dave has never been to a live lab sale, Dave gets equipment off eBay, restaurant auctions, hot ice cream, Dave has not ever tasted a good hot ice cream, he seriously doubts it can be done, ensorbate tapioca maltodextrin, maltodextrin de19, used for savory ice creams, sugar is not only a textural component in marshmallow its also structural, used isomalt for marshmallow, savory marshmallows, other than deep frying what would you suggest as prep for Christmas goose, goose can get greasy, render out the fat, Peking duck technique,To comment on this episode click here. There are currently Comments
