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First Aired - 11/30/2010 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.
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Why We Cook Introduction: Eat the Little Fish! (10:54)
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Why We Cook, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica's birthday was on Thanksgiving, Heritage turkey was delicious!, totally locavore Thanksgiving, Living Social, coupons, tuna sashimi, tuna are being pushed to the brink of species collapse, we shouldn't be eating tuna sushi, we should eat little fish, sardines, anchovies, herring, mackerel,Everything is Natural (8:10)
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soda, Erica got her friend to quit drinking Diet Sprite, this friend started eating tuna and salmon steaks a few times a week, make sure your wild salmon comes from the right place, Alaska, Erica also told him to buy grass fed beef, natural as a label doesn't mean anything!, everything is natural, we need more informed consumers, some restaurateurs don't care about sustainability, what CAN you eat?, little fish, www.seafoodwatch.org,Save the Tuna (8:48)
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lap dogs of the tuna industry, illegal fishing of tuna, poaching, Chilean sea bass, Atlantic blue fin tuna has been wiped out!, sustainable fishing, up until 100 years ago the Japanese didn't even eat tuna, considered it a trash fish, they started eating meat and then began to accept tuna, chefs boycott of swordfish, swordfish survived!,To comment on this episode click here. There are currently Comments
First Aired - 01/18/2011 06:30PM
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This week on Why We Cook, Erica examines our fear of the dark and offers a unique and slightly Asian chicken adobo recipe! Tune in and hear all about adobo, a process in which you brine meat in vinegar. Learn how you can make your own version of Erica's chicken adobo in 30 minutes or less! Also listen in as Chefsmartypants laments on the state of American Industrial Food and it's lack of darkness. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef.
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Why We Cook Introduction: Breakfast Nightmare! (12:29)
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Why We Cook, Hearst Ranch, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica went skiing yesterday, it's easier to ski than it used to be, breakfast, tiny cereal boxes, Wall Mart Food, fake organic items, worldwide banana blight, overload on white flour and white sugar!, most people love this stuff, mushroom and cheese omelette, you pay a premium for processing and packaging, we are losing the ability to appreciate organic food, Erica lives happily in a world of real food, the state of industrial American food,Making Adobo: Chefsmartypants Style (9:31)
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brothy soups, chicken adobo, Philipino adobo is much different, braise chicken or pork in vinegar, adobo chicken livers gizzards and hearts, rice vinegar, Korean adobo, coconut sap vinegar, palm sap vinegar,Enbrace the Darkness (8:11)
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marinated chicken thighs in rice vinegar with soy sauce, added turbinado sugar, sugar as an ingredient, Erica is NOT anti-sugar, boneless chicken thighs cook very fast, boil the liquid down, Erica's students will believe anything she tells them, (she is not half Vietnamese), Erica's Asian confusion version of chicken adobo was very very good!, total cooking time of 30 minutes, garnished with thinly sliced scallions, crumbled up toasted Korean nori, do not use chicken breast, they are dry and too lean, embrace the back half of the chicken, embrace the darkness,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2011 06:30PM
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This week on Why We Cook it's all about adaptability and flexibility. Erica talks about about the advantages of planning your meals and getting the most out of your leftovers-- from venison burgers,to a breakfast of cabbage and eggs to the seasonal offerings of cabbage and rhubarb. Later on in the show, learn what she and painter Jean-Francois Millet have in common. This episode is sponsored by Cain Vineyard and Winery.
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Episode 90: Trangressional Gleaning (10:50)
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rhubarb, Why We Cook, Erica Wides, Heritage Radio Network, new glasses, progressive lenses, Mad Men, Retro glasses, adjusting to new things, Michele Bachmann, mini daikon, cooking challanges, adaptable cooking, rhubarb season, buckwheat honey, free-form pie, sprayed produce, The dirty dozen food, pesticide,Thrifty Eating (9:48)
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braised goat, ground venison, venison burgers, cabbage slaw, industrial produced eggs, artisan goat cheese, Cherry Glen Farms, Father's Day, Bernie Wides, The Naturalist, Tiny Bungalow, corn tortillas, thrifty eating,The Gleaners (10:15)
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farmers marker, neck meat, ox tail, shanks, The Gleaners, Jean-Francois Millet, gathering fallen fruit, apple picking, City Harvest, freegans,To comment on this episode click here. There are currently Comments
