The Morning After
Re-run 3-4pm EST
First Aired - 11/01/2009 12:00PM
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Superstar butcher Tom Mylan comes by The Main Course to talk chop. Tom gives us a preview of his new butchering school/butcher shop: Brooklyn Kitchen Labs and The Meat Hook.
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Main Course Introduction (3:41)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, Halloween, Jack and Nat are exhausted, Roberta's, motorcycle race, butchering, Tom Mylan,Tom Mylan (9:27)
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butchering, Tom Mylan, butcher shops are closing because of high rent, grass fed vs grain fed, organically grown meats, lamb chop, Tom was a manager at Marlow & Sons, he was also a writer for the diner journal, whole animal movement, making local sustainable meat less expensive, whole cow, The Diner, Bill Telepan, the rise of the burger as a gourmet item, 75% lean to 25% fat, linking e coli to price, what is the ratio of fat to meat on the average American burger, ratatouille,Brooklyn Kitchen Labs and The Meat Hook (7:26)
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Brooklyn Kitchen Labs and The Meat Hook, spans over 7,000 square feet of a former warehouse by the BQE and will include two teaching kitchens a butcher shop a library of rare and out-of-print cookbooks and a shop of baking supplies and bulk items like olive oil and flour, Meeker Ave, walk in butcher shop, http://www.johnboos.com, primal cuts, teaching component, Garrett Oliver, Brooklyn Brewery, beer pairings with food, brewing classes, summertime drinks, the butchering takes place on a custom butcher block table by John Boos,Learning How To Butcher (9:26)
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apprenticing, how long does a home chef need to study?, pig butchering 101 lasts for two and a half hours, trial and error, it's hard to screw up sausage, breaking down beef, handling lamb takes a significantly longer time, Tom was an apprentice for 6 weeks at Fleischer's, sirloin, National Cattlemen's Beef Association, stew beef, chuck roll, artisan butchery, anatomy, band saw, understanding muscles, meadow raised veal, butchering is as complicated as you want to make it, Fleisher's,Raising Beef: Grassfed & Corn Finished (5:00)
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not feeding cows enough, grass fed cuts are different, it tastes more beefy, corn finished makes the meat sweeter, marbling, there are many different quality levels,Ferminting Hay & Diversity Of Breeds (10:00)
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grain fed pork, animal diet, genetically modified food, industrial cow calf operation, smaller animals, US angus, Annaliese Griffin, Brooklyn Based, Brent was a line cook at egg, George Well, Belmont Butchery, Richmond Virginia, butchering hogs,The DIY Home Butcher (3:20)
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whole lamb, butchering 101, proper meat, professional development track, Fleischer's, culinary school, pork loin, breaking down a pig for a line cook, practice animals cost a lot of money, rural butcher shops, deer, urban environments,More Meat Musings: Horse Meat, Dogs & Guinea Pigs (1:40)
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Kim Severson, looking the animal in the eye before killing it and eating it, ex vegetarian guilt, it can be smug and weird, the future of agriculture, genetic strain of British beef animals, 375 pound animal, Scottish Highland, horse meat, dog meat, Guinea pig meat, Latin America food, do we eat teeth?, goat,To comment on this episode click here. There are currently Comments
First Aired - 09/07/2009 03:30PM
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On the inaugural episode of Hot Grease, Nicole Taylor talks dairy with Michael Crupain of www.thedairyshow.com. Also on the show to talk social etiquette, Stacey West.
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Hot Grease Introduction & Social Etiquette with Stacey West (10:00)
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the dairy show, Stacey West, designer invitations, Nicole Taylor, food allergies, sustainable beef, pork, RSVP, guest preferences, making guests feel comfortable, dietary concerns, vegan, vegetarian, weddings, wine, gifts at dinner parties, pesto, fruit basket, social etiquette, host responsibility,Michael Crupain of The Dairy Show (10:16)
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Michael Crupain, The Dairy Show, sustainable agriculture, slow food nation, where food comes from, milk, dairy is a great introduction to agriculture, milk thistle, science, cheese, processing, Grandville, Jodie Summers, Tuscan style, Babo, pastries, Michael White, Mario Batali, Anne Mendelson, Momofuku, www.norecipes.com, Blue Hill, Whole Foods, locally made cheese, affordability, expensive cheese, www.thedairyshow.com, reforming health care, sustainable food will become more important, Michael had a residency in neurosurgery, sheep’s milk cheese,The Hot Five with Michael: Important Dairy Figures (10:29)
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The Hot Five, Roberta's, five important figures in dairy, Liz Thorpe, The Cheese Chronicles, Murray's Cheese, Jonathan White, Dante Hesse, milk thistle, Flow Money, local farms, Lisa Schwartz, Rainbow Ridge, Westchester, goat cheese, Blue Hill, vegetable garden, Anne Saxelby, Vermont Cheese Festival, ice cream, butter, labor day, Slow Food University, fundraising events, Jeri Quinzio, Of Sugar and Snow, cinnamon, www.twitter.com/thedairyshow, grass-fed cows, quality of milk vs. quantity of milk, Saxelby Cheese mongers, non homogenized grass fed product,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2009 04:00PM
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Lorenzo speaks with renowned poultry farmer Frank Reese of The Good Shepherd Turkey Ranch about Heritage breed chickens and issues of biodiversity. Also on the program, Kevin Lunny of Lunny Ranch in Marin County.
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Frank Reese on Heritage Breed Chickens (10:56)
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fourth generation poultry farmer, working against the one genetic line found in supermarkets, preserve biodiversity in food supply, variety, meat breeds, Frank raises: Barred Rocks, New Hampshires, Cornish, Jersey Giant, selective breeding versus genetic engineering, different breeds for different uses, loss of breeds due to greed and big business,Frank Reese on Selective Breeding (11:54)
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American Poultry Association, APA, founded in 1874, standards, well-being of animals, mate naturally, survive weather extremes, best market result for meat when bred to APA standards, chicken, poultry industry, oldest agriculture organization in America, purebred, improving the quality of poultry in America, infrastructure, huge expense to reverse the deterioration that's been done to the poultry industry,Kevin Lunny on Grassfed Beef (6:21)
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grassfed certification, strict guidelines and inspections, no grain, health benefits, marine ecosystem and grass, taste, flavor of the beef and terroir,Kevin Lunny and the Cattle on Lunny Ranch (14:25)
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beef cuts, heritable traits, fat, marbling, meat quality, grass-fed and finished, eating habits, ultrasound technologies, seven dollars per head of cattle, determines best heifers to breed for most desirable finished product, feed efficiency, local processing is a limit, marketing is a challenge, level playing field for small family farms to compete and recover,To comment on this episode click here. There are currently Comments
