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First Aired - 05/10/2012 12:00PM
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On this episode of A Taste of the Past, Linda Pelaccio is in the studio with Tim Sullivan, sake educator and founder of the site UrbanSake.com. Tune in to hear about how rice processing and milling determines sake quality, why sake is more similar to beer than wine, and why sake is unlikely to give you a hangover. Did the tsunami affect sake quality and production in Japan? Is the sake contaminated by nuclear material? Tim says that sake production is monitored by the Japanese government and is completely safe! Sake doesn't necessarily need to accompany traditional Japanese food; it suits all types of cuisines and can compliment any meal. Learn more about the history of sake, and try some with your next dinner. This program has been brought to you by Hearst Ranch.
"Sake today can be very elegant. There's a lot of nuance. That's a modern phenomenon. That is something that has only been around for the last forty or fifty years. Sake itself has been around for 2,000 years."
"The more you mill down [the rice], the higher the quality. All the rice we eat is brown; if you're eating white rice, it has been milled."
-- Tim Sullivan on A Taste of the Past
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Milling the Rice (15:49)
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Tim Sullivan, UrbanSake.com, Elizabeth Andoh, sake, rice, sake rice, brewed, distilled, beer, wine, 15% alcohol, rice wine, mouth-chewed, mold, starch, saliva, enzymes, fermentation, religion, breweries, taxation, mechanized rice-milling machines, stone mill, nutrition, mom and pop shop, boutique sake, moonshine, aging, tsunami, radiation,For All Occasions (14:55)
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Astor Center, sake tasting, terroir, water, domestic sake, rice milling, sashimi, mold, yogurt, sugar, koji mold, food pairings, hangover, alcohol, gluten-free, acidity, sulfates, liquor, junmai sake, fortified sake, distilled alcohol, tasting notes, palette, red meat,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2012 12:00PM
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This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano's book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano's favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano's heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by Whole Foods.
"My mother and father could put up with a lot of things, but not bad food..."
"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."
"The act of cooking together creates a bond within a family."
-- Giuliano Hazan on A Taste of the Past
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Recipes From One Generation to Another (19:17)
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Giuliano Hazan, cookbook, cooking instructor, Italian food, Italy, Marcella Hazan, Hazan Family Meals, family, busy, eating together, grandmother, Nona, recipes, generational recipes, siesta, bicycle, pizza, food preparation, Italian wines, Italian Wine, cooking school, Bologna, Cooking with Giuliano Hazan, Verona, peanut butter and jelly, meatballs, veal stew, thermos, school lunch, eggplant, Sephardic Jews, World War II, Lebanon, Egypt, frying, teacher, science, Chinese cooking,Cooking with Family (13:20)
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cooking with family, mindful eating, set the table, daughters, United States, Sarasota, clear instructions, old recipes, old school, comfort food, home cooking, unpretentious, stuffed zucchini, pasta, ricotta, Parmesan, sleep, taste memories, fresh tomatoes, Arezzo, vegetables, food quality, availability, variety, farmed vegetables, organic, salad, flavor, supermarket, asparagus, cranberry, bean,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2012 12:00PM
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Grains take center stage on this week's episode of A Taste of the Past as host Linda Pelaccio is joined by Bruce Weinstein, cooking instructor and author of "Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day". Tune in for a lively discussion on grains and their place in culinary history. From quinoa to millet, learn about how whole grains were essential in early China and how they differ from refined grains. From health benefits to culinary applications, Bruce gives listeners plenty to digest on this week's episode of A Taste of the Past. This program was sponsored by White Oak Pastures.
"Millet was the grain of China before rice. Some of the oldest pastas found in China were made of millet flour."
"If you eat whole grain cereal for breakfast you'll be less hungry later than you would if you ate regular sugary cereal."
"Seasonings and flavors have been dumbed down across the board. As a society - we've grown accustomed to more tasteless food that's been over-processed."
"Grains are for everybody - they're not just for the vegans and vegetarians among us!"
--author Bruce Weinstein on A Taste of the Past
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Whole Grains with Bruce Weinstein (20:25)
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ancient grains, Bruce Weinstein, quinoa, millet, amaranth polenta, Job's Tears, unrefined grains, Eragrostis tef, brown rice vs white rice, whole grains, minute rice,Grains, Spices & Seasoning (12:37)
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spices, barley, vegetarians, lamb, goat, cooking time, salads, Khorasan wheat, kamut, classic whole grain dishes, seasonings,To comment on this episode click here. There are currently Comments
