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First Aired - 07/19/2011 03:00PM
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Ever wonder what food would be like without smell? On today’s THE FOOD SEEN, author of “Season to Taste”, Molly Birnbaum, memoirs her passion for cooking with aspirations to become a chef, but is befallen by a devastating accident and suffers anosmia, “an inability to perceive odors”. Hear her journey, as she navigates a scentless world, meeting with top neurologists, chefs, flavorists and perfumers, in hopes to regain her smell memories and find her way back into the kitchen. This episode is sponsored by Whole Foods Market
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The Food Seen: Molly Birnbaum (19:02)
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Food Seen, Michael Harlan Turkell, Heritage Radio Network, Molly Birnbaum, Season to Taste, female chefs, Barbara Lynch, losing your sense of smell, anosmia, olfactory receptors, tobasco, cues for eating, regaining sense of smell,Anosmia (22:27)
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smell and memory, recovering sense of smell, Dr. Oliver Sacks, neurological testing, Christopher Laudamiel, fine-fragrance perfumer, synesthesia, flavorist, Citromax, making food flavoring, food flavoring, food chemist, flavor lab, perfume academy, synthetic smell, Grant Achatz, Alinea, losing taste,To comment on this episode click here. There are currently Comments
First Aired - 06/14/2011 06:30PM
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This week Erica traces her path to vegetarianism and her recent meat bender. From her duties as teacher at a culinary school to a whiskey bars to the Big Apple Barbecue, follow her meat escapades on Why We Cook. This episode is sponsored by S. Wallace Edwards & Sons, Inc. .
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Episode 89: Meat Bender (10:31)
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Why We Cook, Erica Wides, Heritage Radio Network, Hearst Ranch, the Days of Wine and Roses, Diet of a New America, John Robbins, vegan eating, Vietnamese cuisine,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2011 01:00PM
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This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.
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Cooking Issues: Meat Curing (34:50)
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Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, pork belly dish, meat smoker, Joan Roca, Madrid Fusion, Phillip Preston, pork blade steak, blade stake, sous-vide, sous-vide cooking, pork shoulder, iki jime, Japanese fish-killing techniques, gill cutting, Alinea Restaurant, curing salts, spice house, curing your own meat, Butcher Packer, Insta-Cure, Morton's TenderQuick, sodium nitrate, saltpeter, American Country Ham, prosciutto di parma, S. Wallace Edwards, Heritage Pork, Virginia tidewater style, Col. Nancy Newsom's Ham, Alan Benton, Finchville Farms,Iki Jime (15:16)
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David Chang iPad app, striped bass, Montauk style fish, monster fish, surfcasting, bluefish,To comment on this episode click here. There are currently Comments
