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First Aired - 04/03/2012 03:00PM
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On today’s THE FOOD SEEN, David McMillan and Frédéric Morin, Quebecers through and through, and proprietors of Montreal’s must, Joe Beef, grace us with their Canadian tongues. Right off the heels of their award-winning volume, The Art of Living According to Joe Beef: A Cookbook of Sorts, they track back their smoked meat heritage, butter up their French technique, and decant their carnal knowledge of dining, leading them to pleasured life in Little Burgundy. Horse is beef with a different face! This episode was brought to you by Hearst Ranch.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
"[Joe Beef] is restaurant started by two burnt-out chefs on anti-depressants that didn't want to hear from anybody anymore. We still have a hard time with authority or anybody telling us what to do."
"What ever happened to finesse? Everything is becoming high-end junk food!"
"Horse is beef with a different face."
-- David McMillan on THE FOOD SEEN
"Context is everything, man...try putting any food besides pizza or Chinese in a Styrofoam box and try delivering it. It just doesn't make sense."
-- Fred Morin on THE FOOD SEEN
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Food in Montreal (18:43)
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Joe Beef, Fred Morin, Montreal, Canada, French Canadian, West End, David McMillan, St. Lawrence, Quebec, cuisine, poutine, Jewish Cooking, slavery, Greeks, sugar shack, baked beans, crepes, bouillon, smoked meat, steer liver, smoked fish, Market Jean Talon, heritage breeds,Trains and Boats (21:00)
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salt and pepper cooking, wine, cocovan, shallots, alcohol, Burgundy, foie gras double down, vegetarian, horse meat, horse steak, rabbit sausage, swiss chard, tomatoes, aioli, lobster, tuna, Canoe, Toronto, British Columbia, train menus, France, Titanic menu, Gordon Ramsay, vanity, context,To comment on this episode click here. There are currently Comments
First Aired - 01/31/2012 12:00PM
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This week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world-- from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave's new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry.
"Fish is best when fish is best, not necessarily when it's the freshest."
--Dave Arnold on Cooking Issues
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Cooking Issues: Sharpening Your Knives (22:50)
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Cooking Issues, Booker and Dax, Dave Arnold, Glestain, Japanese chef's knife, left-handed, steeling a knife, self sharpening, nice knives, knife stone, Korin, bevel, carbon knives, Western knives, asymmetric grinding, high grit, Eataly, dry aging, aging fish, Harold McGee, Shogun, Western style game birds, rigor mortis, ike jime, tuna, salmon, primal cuts, viscera,Ossobaw Pigs & Starch Hydrolysis (15:25)
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Modernist Pantry, Pectinex, LA, venison sausage, Duroc pigs, Iberian hog, Ossobaw, ice spheres, cool ice cubes, cooling rate, starch hydrolysis, Handbook of Starch Hydrolysis Products, Napoleonic wars, canning,Booker and Dax (7:41)
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Dave Chang, Yelp reviews, Saison, Brevel, Booker and Dax, Momofuku Ssam, cocktail, Thai basil,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2010 05:00PM
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On the inaugural episode of Tap Roots, Marla Camp talks Texas BBQ with a diverse panel of guests.
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Tap Roots Introduction (3:53)
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Tap Roots, Marla Camp, Heritage Radio Network, Fairway Market, exploring America's local food movement, connecting farmers chefs and foodies, Tap Roots airs every first Monday of the month, email Marla at marla@edibleaustin.com, Texas BBQ,Elizabeth Engelhardt & The Recipe of BBQ (19:55)
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Elizabeth Engelhardt, Republic of Barbecue, having a class make a difference in the world, Central Texas BBQ Association, Luke Zimmermann, BBQ traditions, Grandmother's BBQ, barbacoa, sausage is a big part of BBQ in Texas, brisket, religious diversity in BBQ, women participating in BBQ, throwback to the caveman around the fire, the feminine mesquite, family tradition, pot luck book, there are 12 people on the title page, a book like this coul dbe done in any community, www.republicofbarbecue.com, essays, Smokey Denmark, wireless probes, BBQ in Texas is connected to the past and the future,Jonathan Pace of Smokey Denmark Sausage Co. (12:55)
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Jonathan Pace, Smokey Denmark Sausage Co., Austin, Central Texas markets, leveraging new technology, making consistent product, restaurants, sausage, mass markets, traditional methods, hickory smoked, hickory sawdust, liquid smoke, food safety, wireless probe, original recipes, Jason's Deli, clean labeled product, demand for more naturally preserved meats, meat science, naturally cured, celery powder, naturally occurring nitrates,Pat Mares of Ruby's BBQ (12:42)
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Pat Mares, Pat comes from a farming background, Patricia Mares, BBQ, opened in the fall of 1988, Antone's Blues Club, Chicago blues, Louisiana, Clifford Antone, Kim Wilson, Jimmie Vaughan, Buddy Guy, Maceo Parker, natural meats, briskets, the late 80's in Austin was not a good time economically, brisket shortage, the healthiest meat you can get, more people are aware of all natural beef lately, sustainably processing and distributing meat, BBQ is thought of as a male dominated business, salads and cajun food, pit bulls, rotisserie pits,Ronnie Vinikoff on Sustainable Wood Purveying (10:29)
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Ronnie Vinikoff, Sustainable Wood Purveying, supply and demand, economy, how much wood does it take to run all the BBQ businesses in Texas?, Ronnie at one point controlled 85% share of the market, educating and bringing awareness, irrigation, without trees we're doomed, wood is not an unlimited resource, post oak, sustainability, harvest rate does not exceed the growth rate,To comment on this episode click here. There are currently Comments
