HRN Community Sessions
Specials & Highlights
First Aired - 01/15/2012 02:00PM
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Times change. There are strollers in Williamsburg, TV's in bars, rising rent and CBGB's is no longer. Tune in to this week's episode of The Mike & Judy Show with guests Ed Hamilton & Kevin Hein to hear all about the demolition of The Chelsea Hotel mishap and a collection of other frustrating changes taking place in New York City. Find out why most people's ideas of the famed "Disneyworld of junkie nostalgia" are inaccurate and hear why people are so up in arms about the death of the hotel. This episode is sponsored by Roberta's.
"The Chelsea Hotel wasn't as run down and tore up as people make it out to be, they just preserved the moldings and old doors instead of tearing them down and throwing them out."
--Ed Hamilton on The Mike & Judy Show
"The bottom line has ALWAYS been money in New York City."
"7-11 pisses me off more than the closing of The Mars Bar."
--Mike Edison on The Mike & Judy Show
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The Mike & Judy: The Chelsea Hotel (16:42)
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The Mike & Judy Show, Heritage Radio Network, Roberta's, Mike Edison, Judy McGuire, gentrification, changing New York, rent in New York, rent stabilized apartments, Williamsburg, post frat assholes, Ed Hamilton, The Chelsea Hotel, Patty Smith, Manitoba's, Mars Bar, Lower East Side, CBGB,To comment on this episode click here. There are currently Comments
First Aired - 05/27/2010 12:00PM
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Linda speaks to Gabriel Ross, chef and charcoutier at Dickson's Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad!
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What is Charcuterie? (17:35)
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Gabriel Ross, charcoutier, Dickson's Farmstand Meats, charcuterie comes from french meaning cooked meat, from a time before refrigeration, pasty shells were the first casings, bacon, ham, sausage, terrines, galantines, pates, confit, primarily pork, originally after butchering a hog you needed to put as much of it on salt as possible, fresh pork was very very rare, some charcuterie is based on salt and some on cooking and smoking, salt and fire are useful in extending food life, this is a time and labor intensive process, put salt on a big chunk of meat and see what happens, Italian salami is so exceptional complicated and subtle, what should good charcuterie taste like?, it should be to meat what whiskey is to beer, a breed of pig specifically designed for curing, the lard was used for lamp oil and lubricants,Bacon vs. Pancetta (16:52)
Tags:
Gabriel Ross, charcoutier, Dickson's Farmstand Meats, charcuterie comes from french meaning cooked meat, from a time before refrigeration, pasty shells were the first casings, bacon, ham, sausage, terrines, galantines, pates, confit, primarily pork, originally after butchering a hog you needed to put as much of it on salt as possible, fresh pork was very very rare, some charcuterie is based on salt and some on cooking and smoking, salt and fire are useful in extending food life, this is a time and labor intensive process, put salt on a big chunk of meat and see what happens, Italian salami is so exceptional complicated and subtle, what should good charcuterie taste like?, it should be to meat what whiskey is to beer, a breed of pig specifically designed for curing, the lard was used for lamp oil and lubricants,To comment on this episode click here. There are currently Comments
First Aired - 08/27/2009 04:30PM
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On the third installment of Will Communication, Will Goldfarb is joined by Alex Raij, co-owner and chef of Txikito Restaurant in Chelsea, NYC. They talk about Basque cuisine, farmers markets, and what makes good cooking so good.
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Will Goldfarb Talks to Alex Raij of Txikito About Basque Cuisine (17:36)
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Roberta's, Will Goldfarb, family, Durango, fish neck, fish head, generations, Roberta's promotes a timeless atmosphere, Alex just had a baby!, 9th ave between 24th and 25th, Bilbao, Spain, reversed gender roles, running a restaurant is a labor of love, regional cuisine, minimalist cuisine, attention to region, ingredients, food preparation, poached cod, oils can be strong, banquet dish, exact temperature is important, romantic ingredients, chili pepper and clam, high cuisine, heritage, Biscay, Zamudio, France, real estate is part of running a restaurant, international restaurants, Alex Raij, Alex runs Txikito with her husband, Basque cuisine, Basque country, the dish is transformed by the process, cod parsed with garlic, secular Spanish tapas, road trip through Spain, higher standards, Txikito, http://www.txikitonyc.com,Alex Raij Talks About the Trendiness of Tailor Made Ingredients (12:48)
Tags:
Hotel Macaroni, fine cuisine next to a gas station, modern Italian restaurant with food that actually tastes Italian, cooking restrictions, cooking as storytelling, incorporating foreign ingredients and techniques, dominance of olive oil as a cooking medium, there is a lot of fatty, sugary and salty food in Spain, Fernando Rey, the difference between oil and butter, market cooking, farmers market, adding personal style to ingredients, staple ingredients, Alex buys vegetables from farmers market in season, rooftop garden, shipping container, making something out of anything, do it yourself spirit, Whole Foods, evil empire, Bowery is like a country within New York, green markets, anything that's high quality is a luxury, gold topping on dessert, Louis Vutton, preparation has taken a back seat to the origin of the ingredient, charging fair prices, menu structure, conscious shopping, BBQ Trailer, Heritage Foods, adding value to a brand, affording to serve food at a good value, supply and demand, finding new clients, Picnick Smoked,Conclusion: Good Ingredients Aren't Good Cooking (5:50)
Tags:
good ingredients aren't good cooking, good cooking is teasing the most flavor out of a particular ingredient, telling a cohesive story with a meal, green market is a resource not a point of view, Italy, Madrid, Corona, caviar, farmer's, shoulder, strip malls, olive oil is Mediterranean, tailor made food has become fashionable, being sensitive to economics, efficient distribution, people are sensitive to the market right now, seasonality, champagne,To comment on this episode click here. There are currently Comments
