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First Aired - 06/19/2012 12:00PM
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Dave Arnold breaks his personal record as he zooms on his bicycle to Roberta's for this week's Cooking Issues! This week, Dave gives away some pork chops from the Heritage Meat Shop to listeners who answered this question, "What Colombian fruit naturally creates a frothy head and can be used as an egg white substitute in cocktails?" The answer- lulo! Later on, Dave finally answers some questions about processed cheese and cheese consistency. Also Dave talks about some problems with mushy meat at low temperatures, as well as whether or not to cook a suckling pig using sous vide. Don't let your pork skin get too dehydrated! Other topics include low-and-slow cooking of a Boston Butt, as well as some more questions about cocktails. This program has been brought to you by Hearst Ranch.
"Not every muscle in a hog wants to cook the same way...a suckling pig is a little bit different because it doesn't require as much cooking time as a whole hog because it doesn't require as much time to break down." --Dave Arnold on Cooking Issues
"Not every muscle in a hog wants to cook the same way...a suckling pig is a little bit different because it doesn't require as much cooking time as a whole hog because it doesn't require as much time to break down." --Dave Arnold on Cooking Issues
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Ketchup Chocolate (10:37)
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processed cheese, melting salts, Modernist Cuisine, whey protein concentrate, sugars, wd 50, casein, protein, fondue, Gruyere, white wine, tartaric acid, swiss, emulsifying salt, phosphate salts, cheese pH, ketchup, ketchup chocolate,Mushy Meat and Crispy Skin (21:28)
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free pork chop, Perth, Australia, muscle, rump, low temperature meats, filet mignon, texture, loin, pH, dark cutting meat, water-binding, biking on the sidewalk, produce, Poorman's Orange, passion fruit, Memphis, suckling pig, pork belly, sous vide, whole hogs, pork, torch, torch taste, stainless steel mesh, heating grill, combustion, propane, butane, collagen, gelatin, pork rind, dehydrator, pulse dehydrate, spoilage, microbes, Lulo,Egg Whites and Filtered Vicious Vodka (14:20)
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soy, tempeh, transglutaminase, patties, membrane, penetration of rubs, smoke, flavor, skirt steak, Boston Butt, bone out Boston Butt, cocktail, egg whites, gum syrup, coriander seed, white sugar, crushed red pepper, shinwa, sour cocktails, pasteurized egg white, immersion circulator, TIC gums, gum arabic, xanthan gum, antifreeze, alginate, foaming agent, beer head, propylene glycol alginate, tonic water, coffee filter, charcoal filter, Brita, bitters, Grey Goose, filtered vodka, frat boys, bourbon, aged rums, protein powder, fake meat, nuclear reactor, Reed College, horchata,To comment on this episode click here. There are currently Comments
First Aired - 08/21/2011 12:00PM
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This week on The Main Course Patrick and Jason are joined by guest host Todd Wickstrom of Rishi Tea. Together they talk about about brining meat, East v. West Coast food scenes, and how absurd pizza geeks can be with Chris Behr, formerly of A16 and now the man behind Brooklyn Larder. Later on they are joined by Katie Howard, producer of a new PBS show, ""What They're Eating in the Photograph", to talk about the intersection of art and food in photography, sculpture and other media such as edible installations. Then the crew takes a mid-day train to Georgia to talk with Olivia Sargeant of Farm 255 and who also runs their farm Full Moon Farms as well as several vegetable and meat CSAs. This episode is chock full of art-heists, road trips, Southern cooking, and yes, lard, so don't miss out, tune in to The Main Course. This episode is sponsored by Hearst Ranch.
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Episode 109: Rishi Tea and Chris Behr (24:40)
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The Main Course, Patrick Martins, Katy Kieffer, Jason Colucci, Todd Wickstrom, Heritage Foods USA, Hearst Ranch, Chris Behr, Katie Howard, Olivia Sargeant, Brooklyn Larder, photography, art theft, Farm 255, Rishi Tea, Zingermans, loose leaf tea, systems builder, Christopher Hillle, A16, Nate Appleman, SPQR, Paulino's, Park Slope, Andrew Feinberg, New England Culinary Institute, Anne Saxelby, Boston Butt's, provision store, house-made Berkshire hams, brining, cooking with brine, food town, restaurant town, Kieth McNally, San Fransisco, Bon Apetit, pizza, neapolitan pizza, Northern Spy, Shelley Lindgren, pate, expense of meat, return on investment, quality ingredient foods, Franny's,Art Cops (21:20)
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Katie Howard, NYU Steinhardt, Sotheby's Institute, Art Cops, Disney World, food and art, economy, culinary school, art history, homemade, What They Are Eating In the Photograph, PBS, slow food movement, French Laundry, Blue Hill, food photography, Robert Frank, Henry Fonda, Cafeteria, San Fransisco, Guggenheim Fellowship, food and starvation, frozen foods, Jack Kerouac, roadtripping, medieval inn, Ferran Adria, Il Bule, artists collaborating with chefs, Mario Batali, edible installation, Jennifer Rubel, Chanterel, Jean-Michel Basquiat, artist market, Per Se, art theft police officers,Olivia Sargeant & Farm 255 (13:27)
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Olivia Sargeant, organic agriculture, Italian farming, food systems education, Farm 255, Georgia, Full Moon Farms, vegetable CSA, Farm Burger, produce-order cooperative, local pasture-based producers, meat CSA, Southern cuisine, lard, lard cooking, VAPG, Value Added Producer Grants, commodity market, producer cooperatives, chef,Elitism & Food (21:32)
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Cannibal, elitism and food, Harvest time, fall in the city, foodie, being trendy, social movements, overhead, aesthetics, New Years Eve, Il Molino, Parma, Prune, Trader Vics, The Plaza Hotel, Chipotle, Fedora, Jameson Blankenship, Ramen shop, Liza Shaw, Carlo Petrini, Slow Food, Murray's Cheese Shop, The Snail, traceability, Ben Franklin,To comment on this episode click here. There are currently Comments
First Aired - 01/27/2010 04:00PM
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This week on the Heritage Report, Heather and Jack talk to Marty Travis of Spence Farm, supplier to Rick Bayless' Frontera Grill in Chicago, about Iroquois White Corn, an heirloom variety of corn.
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Heritage Report Introduction (9:36)
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Heather of Heritage, heritage foods, Heather on hiatus, Heritage farm in Virginia, Heather Hyman, Heritage Foods USA, Heritage Report, farmers, connecting the producer to the consumer, distributors, godfather of american poultry, heritage birds, poultry industry, connect farmers that raise heritage breeds of meat with whoever needs them across the country, heritagefoodsusa.com, ducks, geese, steaks, turkey, bison, seasonal meat, paw paw, superbowl food, superbowl sunday specials, ribs, country ribs, boston butt, fresh lamb from montana, recipes from some of the country's best chefs and farmers, corn, Iroquois white corn, Marty Travis, Spence Farm, Trimble, Missouri, Paradise Locker Meats, Fairbury Illinois,Marty Travis of Spence Farm (10:32)
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Marty Travis, spence farm, been in the family for 180 years, 160 acre farm, 150 acres of conventional corn, beans, alfalfa, 10+ acres of vegetable crops in heirloom varieties, heirloom tomatoes, heirloom potatoes, growing for restaurants in the Chicago area, local food network in Illinois, local restaurants and grocery stores who support Spence and local farms, young farmers, packaged and labeled at farm, grocery stores give 80% to farmers, community awareness and education, looking to expand into small grains this year, businesses are asking for barley, rye, wheat, spelt, local brewers, 10 acres of heirloom vegetables is separate in production from rest of farm, LLC, co-op of 25 other small family farms, other local farms offer proteins, cooperative, bartering, Iroquois white corn, rick bayless, frontera, roasted cornmeal, $50/pound in Ontario, conventional farmers pay $100/50 lb bag, expensive,Marty Travis elaborates on Iroquois White Corn (10:56)
Tags:
Iroquois white corn, the corn type has a heritage and history, passed down over generations for 100+ years, get the same corn each time you plant it, conventional corn has insecticides, dozens of varieties of heirloom corn, Iroquois white corn has a distinctive flavor, large-kerneled corn, size of hominy, pozole, lye, 63 lbs of cornmeal to Frontera, 250 kernels for $20, the more and more we can introduce it, the price will go down, trying to eventually get it into seed catalogs, how to confirm that genetics are what the farmers say they are, iroquois tribe, chief john mohawk, seed traveled through the Iroquois nation, and to Ontario, don't harvest with combine, first few years all corn was hand-picked, hand-roast the corn over an oak fire, smoky, earthy flavor, harvest by end of October, takes 2-4 weeks to roast and dry, thespencefarm.com, Jack Inslee,To comment on this episode click here. There are currently Comments
