GUNWASH
7:30pm - 9:00pm EST
First Aired - 06/07/2011 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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Why We Cook: Skin! (13:41)
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Why We Cook, Erica Wides, Chefsmartypants, food talk radio, Heritage Radio Network, public pools, swimming, buoyancy, culinary school, faculty development, Sim Cass, baguette formation, skins, tightening the outside of a loaf of bread,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 05:00PM
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Download MP3 (Full Episode)
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Sponsored by
This week on Beer Sessions Radio (TM), Jimmy, Ray & Sam pair beer and cheese on-air with the help of Martin Johnson of The Joy of Cheese and Jonathan White of Bobolink Farms. Tune in to learn more about how beer and cheese are related and what makes a truly great pairing. Also on the show, the infamous "god-like" Tom Peters finally makes an appearance to get ready for Philadelphia Craft Beer Week. Find out why Philly is THE place for beer in the US and why you truly don't want to miss craft beer week! Beer Sessions Radio (TM) is brought to you by GreatBrewers.com - the number one beer resource on the internet.
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Beer Sessions Radio (TM): Tom Peters (20:20)
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Beer Sessions Radio (TM), Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a., Samuel Merritt, Civilization of Beer, beer sommelier, GreatBrewers.com, The Great Beer Test, Tom Peters, Monks Cafe, Tommy Arthur, smoked malt, Beer Camp, Russian River, Michelle Obama, Philadelphia Craft Beer Week, Sly Fox Pilsner, session beer, Jolly Pumpkin, Nodding Head Brew Pub, Belgian Cafe, Philadelphia beer culture, the first lager in the US was brewed in Philadelphia,Martin Johnson of The Joy of Cheese (12:30)
Tags:
Martin Johnson, beer & cheese pairing, The Joy of Cheese, Anne Saxelby, Bedford Cheese Shop, France and Italy make the best wine and cheese, Vermont Cheddar pairing, blue cheese and beer pairing, Chatham Brewing Company, The Dive Bar,Jonathan White of Bobolink Farms (21:41)
Tags:
Jonathan White, Bobolink Farms, beer epiphany, similarities between beer and cheese, both fermented, the root of beer and cheese is the grass, Michael Pollan, grass farmers, seasonality of milk, micro brewery, New Jersey, The Ship Inn, sweet finished cheese, local cheese, dark beers for summer,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 03:00PM
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Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen share their first cookbook, In The Small Kitchen on today’s THE FOOD SEEN. These best friends show how they adapted their Quarter-Life cooking skills to work within their space, time, money and diets, during their post-college “sophomore” year in the “real world”. From a chocolate-chip oatmeal cookie rivalry to picnics and one pot meals, hear what tasty treats these savvy twenty-somethings are cooking “In The Small Kitchen”! This episode was sponsored by Just Food's City Chicken Project 2011.
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The Food Seen: Big Girls, Small Kitchen (21:15)
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The Food Seen, Michael Harlan Turkell, food talk radio, Just Food, City Chicken Project, Big Girls Small Kitchen, socializing over food, food blog, food pilgrimages, vegetarian food, college food, Brown University, Phoebe Lapine, Cara Eisenpress, dorm cooking, microwaves, Manchurian Cauliflower,Post-College Cooking & Core Pantry Ingredients (24:17)
Tags:
Dutch oven, kitchen items, wine bottle dough roller, tin cans as cookie cutters, core pantry ingredients, pasta and a can of tomatoes, saddest meals, Cooking for One, baked tofu recipes, dinner party leftovers, garlic, Bark Hot Dogs, Num Pang Sandwich Sho, home cooking, cooking from scratch, cost effective cooking, Korean tacos, Vietnamese tacos, ethnic food,To comment on this episode click here. There are currently Comments
