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First Aired - 03/11/2010 12:00PM
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This week on A Taste of the Past, Linda tells us all about the origins and uses of maple syrup.
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A Taste of the Past Introduction: Maple Syrup Time! (15:08)
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Linda Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, maple syrup, the ratio of sap to maple syrup is 4:1, sugar shacks, sugar maples, mapling outside, Vermont, New Hampshire, Canada produces 75% of the maple syrup that is known, agritourism business, maple candy, history of maple syrup, the only place that sugar maple exists is in North America, Native Americans, sapsicles, you can't let the water get warm or it will spoil, faint sweetness, maple sugar as an alternative to cane sugar, tapping trees, evaporation pans, sauce reduction, US Pure Food & Drug Act, glucose, Massachusetts, maple syrup museum, Maine, carbonated maple sap,Maple Syrup Recipes & Irish Cooking (12:35)
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plastic tubing, central vats, evaporators, poured over a cup of fresh snow or ice, it immediately hardens and turns into a sticky candy, amber color, later season, darker color, more concentrated flavor of maple, homemade syrup, baking syrup, standard pie crust with two eggs and a tablespoon of flour, add a half cup of heavy cream and a cup of maple syrup, bake it for about 25 to 30 minutes, served with creme fresh of lightly whipped cream, special winter treat, maple sugar, British flapjacks, oatmeal cookie, Irish soda bread, cookbooks, Doreena Allen, Irish Traditional Cooking, Doreena Allen's Forgotten Skills of Cooking: The Time Honored Ways Are The Best, foraging, making butter, keeping chickens, growing vegetables, sustainable farming, responsible eating, butter milk, the Julia Child of Ireland, Rachel Allen, Favorite Food At Home: Delicious Comfort Food From Ireland's Most Famous Chef,To comment on this episode click here. There are currently Comments
First Aired - 03/09/2010 06:30PM
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On a confessional episode of Why We Cook, Erica dishes on her least favorite foods; foods that chefs are supposed to love!
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Why We Cook Introduction: Abalone (12:52)
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Erica Wides, Why We Cook, Heritage Radio Network, Fairway Market, blood oranges, Erica doesn't like orange juice and green bell peppers, chefs are supposed to like certain foods, foods that induce cringing and fear in more amateur consumers, look up Jonestown and Kool Aid, art school films, there's a huge genetic component to taste, weird textures, jellyfish, sushi, abalone, SoHo fish market, www.pinknsour.com, sashimi, Korea, shellfish, abalone had an audible crunch, crisp texture,Foods Chefs Are Supposed to Love: Uni (12:08)
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Fairway Market, join the Why We Cook page on facebook!, Erica doesn't like uni, sea urchin, good taste weird texture, sea urchin are gonads, ovaries, $450 a kilo, butter substitute, fish n chips, cake, haggis, Erica didn't like beer until she was 30, nato, soy beans and salt, fermented, extreme ammonia smell, smelly cheese, pungent cheese, stringy sticky texture, the more you mix it the stringier it gets, snot like, raw egg, nato is extremely nutritious, miso, tofu, sauerkraut, marmite, shiso, beef steak plant, soapy metallic flavor, Korean BBQ, wild sesame,Sweetbreads, Brains & Organ Meats (5:40)
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leave a comment on the page, Asian food, France, Italy, Spain, spices, salami, kidneys, sweetbreads, brains, creamy, sweet, delicate, Roberta's, organ meats, pigs feet, now there is a revived interest in all things scrappy and odd, Erica doesn't like whole single organs, liver, foie gras, heirloom breeds, well raised animals,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2010 06:30PM
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Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.
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Why We Cook Introduction: Erica is Back From Vietnam! (11:01)
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Erica Wides, Why We Cook, Heritage Radio Network, Cotton Tree Lodge, Beliz, www.cottontreelodge.com, River Adventure Jungle Retreat, Vietnam, Streets International, www.streetsinternational.org, Erica is the director of Culinary Education, life skills, cooking skills, Seoul, South Korea, www.pinknsour.com, Korean markets, DMZ, North Korea, Korean food, Malaysian, Japanese cuisine, the hotter the country the spicier the food, climate influence on cuisine, chili peppers, kim chee, kim chi, Kimchi, fermented, lactic acid, tangy flavor, acidity, sour,The Miracle of Fermentation: Kimchi (12:50)
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Korea, kimchi is the foundation of Korean cooking, salted fermented vegetable and or seafood dish, 187 official varieties according to the Kimchi Museum, used as an ingredient and a side dish, probiotics, processed food, yogurt, red pepper, chili pepper is not common in Northern cuisine, red pepper paste, beef, raw fish, shellfish, antibiotic properties, short growing season in northern climates, pickles, sauerkraut, confit, cheese, lactobacillus, yeast, digestion, excretion, lactic acid, gives food sourness,Immune Fighters! (11:43)
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kimchi is made from salted cabbage, rubbed down with red pepper paste, immune fighters, brine, keep the cabbage fully immersed in the liquid, wine, perfect cellar temperature is 55 degrees, some restaurants specialize in serving aged kimchi, vitamin C, oranges, long distance refrigeration, railroads, cabbage products protected sailors against scurvy, limes, B vitamins, vegetarians, Buddhist countries, miso, Japanese, red meat, tuna, communal eating, Eastern Europe, shredding machines,To comment on this episode click here. There are currently Comments
