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5:OO-5:3O /// Cutting the Curd
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8:OO-8:3O /// Eating Disorder
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1O:OO - 1O:3O /// In the Drink
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12:OO-12:45 /// Chef's Story
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3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
12:OO - 12:3O /// A Taste of the Past
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6:OO-6:45 /// Mama Coco's Funky Kitchen
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Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
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Summer of Food
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Everything's On the Table
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Hosted By
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This week on A Chef's Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at any given time. On today's show, the Fox Bros. discuss what inspired them to learn to cook barbecue, how they choose what meats to cook in their restaurant, and the cooking process that makes their meat delicious enough to make them runners up for the title "Best Overall Bar-B-Q" In Atlanta.

"There's not a lot of secrets to what we do, it's just a long process." [13:00]

"[Brisket usually has] more fat and connected tissue. And when you slow cook it for long periods of time it's usually going to make it a lot more tender." [21:00]

"We want to make sure that when you come in at dinner, you're getting the fresh stuff. And when you come in at lunch, you're getting the fresh stuff." [23:00]

--Fox Bros. on A Chef's Story

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It's a perfect summer session on Beer Sessions Radio! Jimmy Carbone is joined by a great group of friends and guests including summer co-host Ben Keene from Beer Advocate, Threes Brewing's head brewer, Greg Doroski, Anne Becerra aka Anne Likes Beer and the one and only Ale Sharpton. Together, the group talks about everything from beer cocktails to festivals and tasting events. This program was brought to you by Union Beer Distributors.

"The whole point of using beer in a cocktail is to enhance those flavors, not mask them." [12:00]

--Anne Becerra on Beer Sessions Radio

"One of the big things I push is trying to find ways to take people who think they don't like beer and help [them like it]." [25:00]

--Ale Sharpton on Beer Sessions Radio

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Kicking off the new year with a brand new episode of Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett take us through some exciting upcoming events in the fermenting world before welcoming author Michael Dietsch to the program to talk about shrubs. What's a drinkable shrub? The term refers to a cocktail or soft drink that was popular during America's colonial era, made by mixing a vinegared syrup with spirits, water, or carbonated water. A shrub can also be applied to the sweetened vinegar-based syrup, from which the cocktail is made; the syrup is also known as drinking vinegar. Michael takes Chris and Mary through the history of shrubs and common ingredients, as revealed in his book "Shrubs: An Old Fashioned Drink for Modern Times," are as fascinating as the drinks are refreshing. After the break, Michael explains a few different techniques for making shrubs at home and tips for balancing the drink. He goes on to share exactly how shrubs can be used, whether that be as a mixer or as a nonalcoholic beverage. Looking for a unique drink for 2015? Tune in to hear all about it! This program was sponsored by GreatBrewers.com.

"The nice thing about shrub making is that it's very versatile. You can go a variety of directions with it depending on your palate and ingredients you're working with." [17:00]

"Apple cider vinegar tens to be my work horse these days... it will pair with almost anything." [20:50]

--Michael Dietsch on Fuhmentaboudit!

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