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First Aired - 07/19/2011 06:30PM
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Erica returns from a break to talk about her trip to Arizona and her recent taco bender. Tune in to learn about what makes the best kinds of taco's and what the secret ingredient is in cooking cornmeal to avoid pellagra. This episode is sponsored by Whole Foods Market.
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Episisode 92: My Friend Cal (13:00)
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Why We Cook, Erica Wides, Burrough Hall farmers market, sweet corn, corn season, field corn, citrus fruits, desert botanical garden, Gallo Blanco Restaurant, Clarendon Hotel, haboob, good tortillas, America's Taco Shop, elote,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2010 06:30PM
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This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio
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Why We Cook Introduction: Chef's Garden (10:15)
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Erica Wides, Why We Cook, Heritage Radio Network, Tekserve, www.tekserve.com, 8th Annual Food & Wine Festival at the Chef's Garden in Ohio, Culinary Vegetable Institute, specialty vegetables, rare and unique produce, Chef's Garden sells only to chefs, they only pick stuff as it's needed, sustainable farming practice, earth to table, Food & Wine festival is a benefit for Veggie U, Erica participates every year, she has taught classes there, rural Ohio, Erica's team won,Erica's Station at the Event: Bison Flank Bahn Mi (11:30)
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Banh Mi, Vietnamese sandwich, perfection in a sandwich, the uber sandwich, special baquette, made with wheat flour and rice flour, spread with pork pate, spiced up Vietnamese style pate, spicy mayo, BBQ pork, topped with clinatro, not much good came out colonialism, charcuterie, grass fed Bison, Gunpowder Bison, they donated product, Bison Bahn Mi, Bison flank, very tasty and tender, fixins bar, garnishes and condiments, fois gras butter, somebody put the wrong zip code on the FedEx label, the box of stuff never made it!, the FedEx box made it!, everything was destroyed, miraculously the marinate and chili mayo was fine,How the Final Plating Came Together (8:02)
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40 lbs of Bison, as soon as they got there they threw it in the marinade, cook the sugar til it's dark amber caramel, then add fish sauce, salty sweet delicious marinade, it almost brines the meat, you can order whatever you want at the farm and they pick it fresh, it's like a kid in a candy store of vegetables, the brine was spicy sweet, pickles were put into cryo vac bags, they pickle faster, Chef's Garden micro cilantro, the sandwiches were wrapped in news print, the finished product looked great, everything looks better when you miniaturize it, shrinking down classic dishes to bite size, the event was a huge success,To comment on this episode click here. There are currently Comments
First Aired - 04/05/2011 06:30PM
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This week on Why We Cook, Erica Wides (aka Chefsmartypants) finally gives in to some culinary techniques and trends she has resisted for years. She may have never watched the Sopranos, but she is coming around on The Modernist Cuisine book. Tune in and join her in this revelation and also find out why she thinks male goats are the protein of the future! This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com
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Why We Cook: Get a Late Pass! (15:00)
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www.DoSomethingReel.com, Weeds, Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Whole Foods Market, Do Something Reel, why should we have to pay for TV?, slow adapter, Erica finally got a new phone, Institute of Culinary Education, Modernist Cuisine, Nathan Myhrvold, molecular gastronomy, Erica is late to the party, pizza pebbles, WD 50, gelled Hollandaise, cooking with chemicals, blackened catfish, Erica bought the Modernist Cuisine book!,Male Goats: The Meat of the Future (15:00)
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be the 200th fan on Facebook!, Chef's Garden, Food & Wine Festival, farm in Ohio, heirloom produce, sustainability, SteelLite, celebration of vegetables!, goat as protein, goat is the meat of the future, sustainable animals, male goats, goats are mostly raised for milk, Heritage Foods USA, grassfed lamb, post winter purge,To comment on this episode click here. There are currently Comments
