24/7 Stream
Specials and Highlights
First Aired - 12/06/2009 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Kim Severson stops by the Mr. Cutlets Show to explain the difference between New York & San Francisco cuisine. Also on the show, Stefanie Cohen.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Mr. Cutlets Show Introduction (10:45)
Tags:
Josh Ozersky, The Mr. Cutlets Show, Hearst Ranch, Heritage Radio Network, Kim Severson, Patrick Martins, Heritage Foods USA, Roberta's, Josh is on a juice diet, www.ozersky.tv, Kim got to New York 5 years ago, before that she was in San Francisco, worked for the San Francisco Chronicle for 7 years, A16, David Chang, Alice Waters, gastronomy, France, Italy, cuisine complexity, technique, seasonality,Kim Severson Explains The Difference Between San Francisco and New York Cuisine (9:23)
Tags:
Kim Severson, New York chefs, the product in New York isn't great, produce, New York chefs subscribe to a credo of letting food be itself, kichen technique, the lowest end of New York is great, Jamaican beef patties, middle level food is easier to find in San Francisco, California, grilling, more space to cook, seasonality shifts, great variety of vegetables, dates, clemintines, cross pollination takes time,Invisible Kitchen Technique (10:30)
Tags:
hot and cool media, Marshall McLuhan, it's very uncool to tell where the stuff came from on a menu, sources on menus, less processing, less painterly plating, technique, the integrity of the food remains, kitchen technique is invisible, Michael White, pork fusilli, New York is so fast and quick, chefs push each other, there are some rules, restaurant tourism, many restaurants are driven by young chefs, Brooklyn, culinary boot camp, Italian meringue cake, Hand Pull Noodle and Dumpling House,To comment on this episode click here. There are currently Comments
First Aired - 11/15/2009 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week, Mr. Cutlets is joined by long time friend and fellow gastronome Eddie Schoenfeld. Eddie opines on everything from Cantonese to Italian cuisine, and gives some great Brooklyn restaurant recommendations.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Mr. Cutlets Show Introduction: Cantonese Cooking (10:51)
Tags:
Josh Ozersky, The Mr. Cutlets Show, Roberta's, Hearst Ranch, Eddie Schoenfeld, Cantonese cooking, The Imperial Palace, egg foo young, Flushing, good ingredients and delicate cooking, small pieces of meat, fish filet in a light sauce, brigade system, cooking fish for flavor sauce, only the good chefs can keep the fish pieces whole and not broken, Lucky 8, 3 lunch menu items for 16.50 combined, Chinese food, Jade Palace strip mall, Cantonese cooking is a high point of the Chinese kitchen, unlike Szechuan and Hunan, ambiguous meat, sauté chef, sautéed snow pea leaves with egg sauce,Sustainablity & Fusion in Chinese Cuisine (11:04)
Tags:
Lucky 8, the owners primary business is pork sales, small family owned farms, Ohio, sustainable movement, Ping's, seafood, Mott St., French Chinese fusion, Chinese techniques with American food, mushrooms, Chinese chefs stick together, first generation families, San Francisco, Asian fusion, Prospect Park, Caucasian community, Chinese food, Peking duck and red wine sauce, Peking style pork chops, Pennsylvania,New Brooklyn Cuisine (11:09)
Tags:
Eddie Glasses, the great Chinese food expert, Brooklyn, New Brooklyn cuisine, Smith Street, small plate restaurant, Middle Eastern cuisine, Cheap Eats, Purple Yam, Mercer St., Ozerikstan, old time Brooklyn Italian cuisine, The Bronx, Arthur Ave, Michael's at Nostrand Ave, Saltimbocca, home made pasta, Peter Luger's, sushi, Masa & Bar Masa, Sushi Zen, The sushi chef's sushi chef, The Vanderbilt, Japanese Food, fucacharia,To comment on this episode click here. There are currently Comments
First Aired - 10/04/2009 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Main Course Introduction (7:13)
Tags:
Wisconsin Cheese Festivals, charcuterie as a new trend, fish, Book: Cod, Liberty Science Center Event at Roberta's October 13th, Mark Ladner, Joe Bastianich, Orchestra conducted by João Carlos Martins, collaboration, American artisanal cheese revolution, Norwegian cuisine, Dave Brubeck and Son Chris at Avery Fisher Hall,Tim Fitzgerald: Environmental Defense Fund Research Scientist (11:11)
Tags:
panel discussion, navigating murky waters, policy, panelists, seafood, marine stewardship, clarification on what is good or bad to eat from the water, Tim believes fish is the healthiest protein, research, mercury and pcb's in fish, benefits of fish, omega 3's, farmed fish from developing countries, foreign country practices, quality of fish, regulations, enforcement, Alaska, sustainability, eat frozen seafood in the off season, flash freezing preserves optimal freshness, highly farmed fish include salmon, shrimp, catfish, pollution, farmed versus wild fish, cooking differences, bucking Michael Pollan's trend, aquaculture,Protection of Marine Habitats and Catch Shares (20:23)
Tags:
temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco's Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn't the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)
Tags:
Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman's fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,To comment on this episode click here. There are currently Comments
