Greenhorn Radio
LIVE 4 - 4:30pm EST
First Aired - 10/19/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia call-in from London's Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste "smokey"; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market.
Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.
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Cooking Issues Introduction: Live from London! (17:55)
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Dave and Nastassia are live from London!, ISI cream whipper, infusion and carbonation, Co2 chargers, carbonated product, go for the whip cream maker, not the Co2, neutralizing the toxins in mangoes for somebody allergic to them?, there are two ways you can be allergic, same chemical in poison ivy is in the skin and sap of mangoes, most fruit allergies have to do with proteins, culinary tours in Italy, Cesare Casella, how do you make bitters?, is it better to start with overproof alcohol or use something flavorful?, depends on the profile you're looking for, Abbott’s Bitters, next question: what is Fizzy?, Texturas, Ferran Adrià, high pressure carbon dioxide, Pop Rocks, simple syrup,Fruit Nirvana - More Pears Than You Can Imagine (14:23)
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Dave and Nastassia have had no internet access for the last three days, distilleries in Kentucky, largest collection of fruit in the world, Kent, fruit nirvana, golden era of fruit, English varities, there is a lot more to know about pears than you think, incredible range of flavors and textures, plum ochards, Dave is allergic to cherries, next question, barbecue pulled pork with sous vide, you won't get the same texture,Quinine, Tonic Water, Peat & Game Birds (11:32)
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Quinine, legal limit for tonic water is less than 83 parts per million, less bitter than you want, don't let other people handle quinine, make a solution of quinine in water or alcohol, use it as a bittering agent, tonic water with clarified lime juice, peat flavor, game birds, woodcock, suck the brains out of the skull,To comment on this episode click here. There are currently Comments
First Aired - 09/14/2010 03:00PM
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This week on The Food Seen Michael speaks to King Phojanakong of Kuma Inn and Umi Nom. King came to HRN studios with his wife, his parents, and (via telephone) his brother. With multiple generations and food cultures in one place, King explained about how growing up eating a mix of Thai and Filipino foods affected him growing up, and how it came to inform his cooking. The Phojanakong clan compare and contrast Thai and Filipino foods and eating traditions, and venture to name their favorite meals at Kuma Inn. Don't miss this intimate, multi-generational look at one of NYC's favorite ethnic-food masters. This episode was sponsored by Whole Foods Market.
New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo: Chef King Phojanakong
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The Food Seen Introduction: Chef King Phojanakong (20:05)
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The Food Seen, Michael Harlan Turkell, Chef King Phojanakong, Kuma Inn, Umi Nom, using family as inspiration, filipino culture, not many people know much about filipino food, Stuyvesant Town, learning to appreciate hot Thai spice, Ess-A-Bagel, everything is organic and free range in the Phillapines by nature, chinese sausage with sticky rice, you can make food as complex or as simple as you want, you want just the natural flavor of whatever protein or vegetable you're eating, the less you to do what you're cooking the better, sauces and marinates can help or mask natural flavor, a lot of Thai dishes have spices in them originally meant to preserve the food, beef tapa, sourness is a big element in filipino cuisine,The New Idea of Locavore (28:18)
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sourcing in Chinatown, 13 Mott Street, Mott St, fried chicken, Chow Fun, pho, family style dining, sharing dishes and flavors, samplings, rice is the backbone for a meal, garlic fried rice, sticky rice, coconut rice, long grain rice, Calamansi, tamarind, rolled rice noodles, seafood market, Banh Mi Saigon, foot long hoagie of pork, fresh ingredients, supporting local businesses, duck egg, Balut, the rise of Asian cuisine, Filipino cuisine is not as well known as the other Asian cuisines, more people should try it, Spanish and Chinese influence, there's something for everyone, Adobo is a staple dish, deep fried pork belly, halo halo, mix mix, shaved ice,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2010 02:30PM
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State #3: This week on Cutting the Curd Anne continues her State of Cheese series with Virginia and Helen Feete of Meadow Creek Dairy. Feete sells delicious Grayson, Appalachian and other wholesale cheeses from the mineral-rich pastures of the mountains in southwest Virginia. Tune in to hear about Helen's Jersey herd, raw milk cheeses, and why Virginia makes delicious cheese. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
Photo 1: Grayson cheese from Meadow Creek Dairy, Photo 2: Virginia map
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Cutting the Curd: The State of Cheese - Virginia (14:51)
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Anne Saxelby, Cutting the Curd, Hearst Ranch, Helen Feete, Virginia, Meadow Creek Dairy, Appalachian Mountains, off the Blue Ridge parkway, Grayson County, old time and bluegrass music, the music started in the mountains of Virginia and North Carolina, is Southwestern Virginia traditionally a dairy area?, up through the 60's and 70's there were many dairy farms, small processing plants, Helen has always had a food passion, she wanted to make cheese from the beginning but stuck to dairy at first, American farmstead cheese, people start with an idea of a cheese and develop it into a new unique creature, expressive of the farm it comes from, The Mountaineer, Jessa Gill, washed rine cheeses, Tallegio, Meadow Creek Dairy won 2nd place American Cheese Society,Helen Feete of Meadow Creek Dairy (15:19)
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dealing with regulations in Virginia, influencing policy and regulation, Helen is one of the biggest raw milk producers in the state, testing levels, bacteria levels, Grayson, keeping everything within a 2 day range, UPS, mail order cheese, a few distributors pick up at the farm, mountainous regions in Europe, seasonal dairy, they don't make cheese until cows are at pasture in April, they make cheese until December, the marketplace is the best situation for educating people about cheese and selling it, 9 month dairy season, cheese marketing, raw milk consortium for Slow Food, raw milk cheese makers are consistently ahead of the game, quality and integrity of production, more education means more cheese and better cheese!, self sufficiancy for small farms, www.meadowcreekdairy.com, they take season long iterns,To comment on this episode click here. There are currently Comments
