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"There are some people who think there's no such thing as bad chocolate, I am not one of those people. I can tell you first hand there is some pretty atrocious chocolate out there. I always call it chocolate not worth the calories."
"One of the revelations I had after writing "Discover Chocolate", is realizing it's a lot easier to pair chocolate with beer than it is chocolate with wine."
"From a parenting perspective, having something you're truly passionate about and just following through with it is one the best things you can do to encourage your children."
--chocolate expert and author Clay Gordon on Growing Good
Chocolate with Clay Gordon (19:00)
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Fine and Raw, The Chocolate Factory, Clay Gordon, Bushwick, Morgantown, chocolate, The Confectionery Kitchen, chocolate beans, cacao beans, certified organic, sourcing, alternative sugar, family friendly, event space, New York State Agriculture Markets, wholesale foods, life expectancy of chocolate, Discover Chocolate,Download MP3 (Full Episode)
Why We Cook Introduction: Vietnamese Iced Coffee (10:56)
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Why We Cook, Erica Wides, Tekserve, www.tekserve.com, Heritage Radio Network, Vietnamese iced coffee, a perfect drink, The French colonized Indo-China, they brought their coffee culture with them, they brough canned milk with them, steel filter contraptions, Cafe Saigon, bigger and taller because people from Saigon are richer, Dunkin Donuts coffee, Big Gulp,Clay Ovens & Straw Houses (11:42)
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egg yolks whisked with sugar, liquid tiramisu, Vietnam is the worlds second largest coffee producer, Straw Bell Construction, indestructible fire proof temperature controlled house, clay oven, New Hampshire is the granite state, clay oven on a base of granite stones, seared lamb rack, food cooked in clay oven picks up the flavor of the clay, Zatar, middle eastern herb mixture, you shouldn't eat regular bread right over the oven,Tales from the Clay Oven (7:28)
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no beehives are shaped like beehives, they are shaped like boxes, lamb racks charred over coals, singed fat, juicy lamb, ribs over the charred embers, glaze with thai chili and brown sugar, joy of cooking!, squatting by an open fire cooking big chunks of meat, the first episode of Why We Cook was about harnessing fire, next week: 50th episode!,Download MP3 (Full Episode)









