GUNWASH
7:30pm - 9:00pm EST
First Aired - 12/19/2011 06:00PM
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The Mind Kitchen returns this week on the Matt & Rachel show. A contest of taste and wits, it's up to our fearless contestants to make the best meal out of 5 ingredients in the kitchen of their mind. This week sees co-host Rachel Wharton squaring off with the Heritage Radio Team as well as a team of Roberta's patrons. Tune into find out who wins given the ingredients of guava, goose, red chard, and scotch peppers. This episode is sponsored by Roberta's Pizza.
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First Aired - 10/19/2010 03:00PM
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This week on The Food Seen Michael sits down with Sara Jenkins of Txikito and Alex Raij of Porchetta to discuss what it means to be an immigrant who cooks, the past and present of Italo-American cuisine, the truth or myth of our culinary ignorance in the 60s, and how cooking can be an act of love. They also recount their respective culinary histories, and what makes them want to live and work in the culinary world. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
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The Food Seen Introduction: Alex Raij and Sara Jenkins (19:24)
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Michael Harlan Turkell, Roberta's, Heritage Radio Network, Sarah Jenkins, Alex Raij, Txikito, Basque cuisine, Sara Jenkins, Porchetta, Sarah grew up in Italy, El Quinto Pino, Alex grew up in the midwest, botanicals, home made soda pop, explosion of Italian food in New York, Northern Italian food became popular in the 80's, people have rediscovered the south lately, Italo-American food, locally sourced ingredients, orecchiette, Basque cuisine has no extra ingredients or embellishments, traditional Spanish cuisine, social traditions, tapas tradition, Casa Vasca, food from the home to the heart, recreating regionalism,Rediscovering Regional Cuisine (16:18)
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Olives & Oranges, Mediterranean cuisine, many people from Beirut moved to Rome, refugees end up cooking the food of their home, expression of love, restaurant design, sweet corn is not an Italian ingredient, it's inherently Mediterranean to use locally sourced ingredients in season, Sara couldn't survive without extra virgin olive oil, manipulating ingredients, American cheese plate, authenticity, details to cuisine, terroir, cookbooks for exotic cuisine, weird substitutions, access to ingredients, white truffles don't travel all that well, local salted ham, food memories, experience as influence, there is no authenticity of experience because everybody's experience is authentic, chef collaborations, pasta tasting menu, Porsena,To comment on this episode click here. There are currently Comments
First Aired - 06/20/2010 12:00PM
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This week on The Main Course Patrick and Katy spoke to Seth Unger about the NYC Food Film Festival. Dave Arnold also came by to talk about the future of gastronomy, new ingredients, and the power combining the high-tech with technique.
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The Main Course Introduction (8:30)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barterhouse, World Cup, everybody's second favorite team is Brazil, NYC Food Film Festival, the 11th caller gets 30 pounds of free fresh country ribs!,NYC Food Film Festival Preview (31:42)
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Cherryholmes, Seth Unger, NYC Food Film Festival, in it's 4th year, cinematic scratch and sniff, Sundance with snacks, Beef tendon ball, Jun 23rd at the Water Taxi beach at South Street Seaport, Great NYC Shuck and Suck, oysters, East coast oysters, how do you deal with crowd control at all you can eat events?, a caller wins the ribs!, Street Food Festival, all you can eat mushroom night, Southeast Asian cuisine, Astor Center, 24th, fresh fried squid chips, Squid Chips, Jonathan Meyer, the guests can watch the food being made, next caller can get a free boston butt pack, 15 pounds of boneless pork shoulder, who's who of the downtown scene will be at the event, most french fries in the city are horrible, Penny Arcade, Friday is the Queens event, Water Taxi Beach in Long Island City, Pig Ear Sandwich, Fatty Cue, Lockhart, Texas, Robbie Richter, modernizing BBQ to include sustainably raised animals, Food Truck Drive in Movie, Brooklyn Flea has the worst ad campaign, Bread Maverick, Sunday is the last day of the festival, Grits Takedown, Matt Timms, Burger & Beer Garden, longest topping bar ever!, donated by Whole Foods Market, Sam from Dogfish Head will be there, independent brews, three different kinds of beef, three different meats, sliders, Hamburger America, George Motz,More on the Film Food Festival (19:03)
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a live caller wins tickets to the NYC Food Film Festival, how do you put the event together?, Dave Arnold, French Culinary Institute, cooking and kitchen volunteers from FCI, Food Truck Drive-In, lemon tart, Max and Mina's, 4,000 flavors of ice cream, beer ice cream, corn on the cob ice cream, Miami Beach FL, pouring beer from an 18-wheeler, Beach Boys, being calm under pressure, never a hair out of place, Hamburger America, George Motz, enjoying food without politics, its not about the best burger its about the stories behind them, what happens in your brain when you see delicious food, The Great is the Enemy of the Good, so often at events they serve commodity food, this is the first year Seth was involved from the beginning,Natalia's Sicilian Olive Oil (6:57)
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Sicilian Olive Oil, Natalia, Fancy Food Show, she used to live in London, development of olive oil market, what are the characteristics of Sicilian olive oil?, they are grassy, from medium to intense,Heritage Cooking with Steve Pope: Spices (6:25)
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Steve Pope, Heritage Cooking, adding spices to your poultry,Dave Arnold Talks Meat Glue & Molecular Gastronomy (16:21)
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Dave Arnold, French Culinary Institute, FCI, ICC, International Culinary Center, Dave does new technologies ingredients and techniques for chefs, meat glue, helps you make delicious stuff, Wiley Dufresne, focusing on deliciousness and consistency, meat glue allows you to make consistent portions, tools are only tools, Dave won't cook with anything that is bad for your health, Japanese fish sauce, molecular gastronomy, Herve This, Harold McGee, Americans get latched on to terms like local and organic instead of focusing on the larger picture, Sam Edwards, Surryano, American Country Ham,More with Dave Arnold (22:23)
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cocktail technology, distillation, rotary evaporator, you can't distill in New York, in England it is legal to do redistillation, there are no rules in New Zealand, Harold McGee, New York Times journalist, bars are conservative in the states, our cocktail palaces here are pretty mellow, people want to let loose!, college experiences, is there a party culture at FCI, Rachel Miley-Carpenter, some people go to culinary school because they want to write, some people are wealthy and want a good hobby, some people want to push boundaries, Del Posto, they use all different types of technologies,To comment on this episode click here. There are currently Comments
