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Mindkitchen Introduction: COFFEE, RUTABAGA, SPAGHETTI SQUASH, AVACADO & SLIM JIMS (10:00)
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Matt Timms, Mindkitchen, Wen-Jay, The Honeydooz, Hagan Blount, I Drink Your Beer.com, Shipyard Beer, Beer Me, Lola Belle, Hoppin Records, John Hoppin, Lola Bell is an ESL teacher, Lola Bell was a bartender, UCB Theater, only nerds go to graduation, 10 minutes to pitch a meal, COFFEE, RUTABAGA, SPAGHETTI SQUASH, AVACADO, SLIM JIMS,The Contestants Submit Their Meals (11:48)
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pig white blood cells, the rat, these guys listen to the show, Wen-Jay, Coffee infused bread w/avacado, spaghetti squash spaghetti pizza base w/slim jim topping, avacado ice cream on a bed of slim jims w/coffee beans sprinkled on top and rutabaga mixed down as a syrup as a topping, Hagan, Sausage Bread, Slim Jim Bread is flour with crumbled slim jim rolled with eggwash and butter, slice the Slim Jims in half, will Slim Jims crumbled?, sausage considency, get the casing out, egg wash the bread roll up the Slim Jims and bake, fried rutabaga chips on top of spaghetti squash, get the essence of the rutabaga, use the rutabaga and avacado to make a sauce w/salt and pepper for the spaghetti squash, Matt loves Spaghetti Squash, coffee mousse, avacado and eggwhites with salt and sugar and milk whipped up for a coffee mousse, Williamsburg Macguyver Hangover Breakfast, walk of shame, Natural Gourmet Bodega, very interesting breakfast items, cup of coffee with sugar coated slim jim as the stirrer, silver latte milk mugs filled with eggs salt pepper mashed avacado and steam it in the coffee machine, garnished with fried spaghetti squash onion rings w/ simple side of slim jims, splash fried slim jims, flowered deep fried avacado slice for avacado fries for desert!, wheres the rutabaga?, bringing the rutabaga to the pot luck party in Williamsburg!, the desert was partying all night long, Wheel of Fortune,And the winner is... (9:00)
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First Aired - 03/22/2011 12:00PM
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Download MP3 (Full Episode)
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This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink
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Cooking Issues: Harold McGee (18:11)
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horseradish, Dave Arnold, Cooking Issues, Heritage Radio Network, Museum of Food & Drink, Harold McGee, rotary evaporator, first time user, maximizing it, habeneros, separating heat from aroma, using a rotary evaporator for earthy aromas, you have to nail the concentration just right or it will taste like dirt, water based distillate, de-oak liquors, don't use automatic distillation, fermented cigar leaves, reduced fat milk and whey in yogurt, heat milk at 180 before you make yogurt, protein denatures, acidic brines, flavor molecules are much bigger than salts, smoking sausage, cherry chipotle pork sausage, cooking sausage, overcooking, don't smoke sausages much over 140, water bath at 140 and then grill to get a crusty outside, temperature control, just because its a sausage doesn't mean you should mistreat it,Sweet Potato Starch, Walnuts & Brining (18:50)
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sweet potato, adding acid to sweet potato puree, film properties, potato starch sheets, starch, limited hydrolysis, spray drying vinegar, more you boil higher the breakdown, where can we get walnuts low in tannins and astringency?, red walnuts, miracle walnuts, walnut varieties, why are almonds from California so low in oil, curing properties of salts, salt curing, brining, preparing pork belly for later cooking, crunchy skin,Harold's Cooking Hiatus & Dave's Mummy Obsession (18:04)
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Nathan Myhrvold, does extended brining denature beef?, brisket, shock in ice bath and then brine, low temperature smoking, high temperature sous vide, 131 brisket, brining denaturing enzymes, brining before cooking not after, brining only works with raw meat, the straightforward way is usually the best, Harold is taking a hiatus, hasn't cooked anything serious in a month, salt tasting panel, Arab medicine, mummies, mummy, medicinal mummies, ground up by the boat load and sold, best mummies were those who died at the prime of their life, mummy was used as a pigment,To comment on this episode click here. There are currently Comments
First Aired - 11/02/2010 05:00PM
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Download MP3 (Full Episode)
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This week on Beer Sessions Jimmy and Ray sit down with veteran NYC bartender and beer geek Jen Schwertman, plus her fellow Blind Tiger associate Dave Brodrick, to talk about beer and American beer trends. The gang discuss the very healthy beer movement in Vermont and what it means to live there, plus what makes a good bartender good and why it helps to love where you bartend. All this plus tips on gluten free beer and a salute to well-balanced beer making. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
Photo: Blind Tiger Ale House
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Beer Sessions Introduction: Jen Schwertman & Dave Brodrick (14:32)
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Beer Sessions, Heritage Radio Network, Jimmy Carbone, Jimmy's No. 43, Ray Deter, d.b.a., Great Brewers, Blind Tiger, Dave Broderick, Jen has been a bartender for 16+ years, amazing that a bar owner could become governor of Colorado, brewers were community leaders, Chris Black, Falling Rock Brewery, there are a few new beer bars out there, Euclid Inn, Fresh Craft, new trends in American craft beer, canned beer, how long can you leave a keg outside?, aging strong beers, Jen Schwertman,The Life of a Bar Owner (14:51)
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work on the farm is hard, work as a bar owner is also hard, farming stories, Joel Salatin, town of Floyd has a great bar with tons of good beer on draft, population of 422, do craft breweries depend on urban American markets?, small breweries, Vermont is starting to take off for small breweries, craft beer is 10% of the market in Vermont, Tom Baker, Falling Rock Taphouse, Habanero IPA, Jen hates gimmick beers, Skunk Train, Brian Hunt,Gluten Free Beer, Diets & Bartending Culture (13:15)
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gluten free beer, how does the allergy show itself?, swelling, hives, bloating, it's a real allergy, you would know if you had it, there's a difference between food sensitivity and allergies, Ale Street News, how can you keep up your beer consumption as you get older?, improve the rest of your diet, Jimmy is going sugar and milk free, raw milk, great for making butter, farm to table events, Liquids of Interest, people are leaning towards tequila these days, next week is apple spirits, what makes a good bartender, the goal should be to find a bar where you'd like to hang out on the patron side, Cory Bonfiglio,To comment on this episode click here. There are currently Comments
