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On this week's episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

"If you want moist chicken, the key is to use thighs." [11:20]

--Chef Emily Peterson on Sharp & Hot


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Evolutionaries
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Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few 'radical' ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch.

Image from Kavli Prize

"Technologoy has consequences, some of them bad consequences, but so far we've been able to figure them out." [20:00]

--Nathan Myhrvold on Evolutionaries


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Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today's episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham.

"If you've ever had non stabilized cream cheese it's really grainy." [20:00]

--Dave Arnold on Cooking Issues


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