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First Aired - 08/16/2010 03:30PM
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This week on Hot Grease Nicole hosted Autumn Giles, author of the blog Autumn Makes and Does and gluten-free chef. Autumn talks listeners through the wonders of homemade gluten-free treats like basil simple syrup and her elegant Rose Water Marshmallows. Nani Power also called in to discuss her new book "Ginger and Ganesh", an exploration of Indian food, culture, and its place in her quest to find love and happiness. This episode was sponsored by White Oak Pastures.
Photo 1: Rose water marshmallows from Autumn's blog: www.autumnmakesanddows.com, Photo 2: Ginger and Ganesh by Nani Power
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Hot Grease Introduction: Autumn Giles (10:39)
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Nicole Taylor, White Oak Pastures, Heritage Radio Network, Hot Grease, Will Harris, http://www.autumnmakesanddoes.com/, Autumn Giles, home made potato chips, simple syrup, crispy crack bars, gluten free bloggin, Autumn has Celiac disease, dessert recipes, rose water marshmallows, basil simple syrup, canning party, Kate Payne, Hip Girls Guide to Homemaking, pickled green beans, www.foodandjars.com,Going Gluten Free with Autumn Giles (11:09)
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Autumn is from Montana, Autumn lives in Queens, favorite spots in Queens, yogurt cheese, thicker than strained yogurt but more tangy like sour cream, figs with salt and yogurt cheese, one of Nicole's favorite yogurt spots, Kesso, Nicole is on the benefit committee for the Vendy Awards, Freddy the Falafal King, gluten free diets, gluten is the protein found in wheat barley and rye, gluten free bread, Chelsea Clinton follows a vegan and gluten free diet, gluten free blogs, Gluten Free Girl, adapting recipes to be gluten free,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2010 02:00PM
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This week on Let's Eat In, Cathy spoke to a fellow in-eating blogger: Josh Greenfield of YIEATN.com. Josh is a musician who has forged an unlikely culinary career for himself, going from a stint in "underground" catering to a full fledged personal chef. Tune in to hear Cathy and Josh compare eating-in notes, discuss some recent favorites (curry deviled egg bites in filo dough, yogurt-based sauces, DIY pizza), and to hear Josh perform a song he wrote with his band The Cannon Logic. This episode was sponsored by Fairway: like no other market.
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Let's Eat In Introduction: Home Cooked Meals (13:55)
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Let's Eat In, Cathy Erway, Josh Greenfield, catering for a 2-year-old's birthday party, Big Mac Sliders, white bean bruschetta, curry egg bites in filo dough, little bites are good for parties, bored of take out, cooking and inviting friends over, home cooked meals, a live caller question!, cooking indian food from home, using yogurt to make sauces, chopped up chipotles in a can, some people are turned off by sour cream, yogurt has probiotics, The Canon Logic,Josh Greenfield on Eating In (14:59)
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The Canon Logic, cooking and music are very similar, Finger on the Pulse BBQ, eating homemade food with friends, bringing people together, Josh cooks for 15 girls a month, people are tired of going to restaurants, culinary home schooling, using different spices, chipotle flavored bagels, making food fun and exciting, ideal date meal, showing a date how to roll dough, pizza, partner cooking, everybody likes pizza!, Cathy is teaching a takeout Japanese class at Brooklyn Kitchen, lobster roll roll, BLT roll, sushi, www.yiEATn.com, Zagat, www.zagat.com,To comment on this episode click here. There are currently Comments
First Aired - 05/20/2013 07:00PM
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Learn all about milk kefir on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer's Guild stops by the studio to share one of his table beers. Learn about Nick's boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery.
"Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets." [19:00]
"Yogurt is great to consume, but it has a transient bacteria... There are about thirty different strains of bacteria and yeast that help to colonize your gut." [24:10]
-- Angela Davis on Fuhmentaboudit!
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More Table Beers (17:56)
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Angela Davis, kefir, milk kefir, table beers, mead week, alternative fermentations, grain, Belgian pilsner, boiling times, Maillard compounds, kegging, soda, dry malt extract, NYC Ferments, Jimmy's No. 43, Crock N Jar, kvass, garlic, garlic beer, Sandor Katz, moonshine, Wild Fermentation, Nick Harbour,Milk Kefir (16:20)
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yogurt, feel good, dairy, Turkish, alcohol, texture, consistency, sour, smoothies, banana, berries, grains, scoby, gluten, simplicity, cultures, temperature, mesophilic, heritage cultures, flavors, herbs, carbonation, effervescence, carbonated milk, kombucha, Cultures for Health, Real Kefir Grains, pasteurized,To comment on this episode click here. There are currently Comments
