Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 04/06/2010 06:30PM
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Erica highlights the benefits of caramelizing sugar, and talks about why she loves Easter candy so much.
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Why We Cook Introduction (8:29)
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Why We Cook, Erica Wides, Salumi Cured Meats, www.salumicuredmeats.com, Erica put her garden in a month earlier than last year, vegetable plants, seedlings, baby collard greens, peas, arugula, Hudson Valley Seed Library, heirloom seeds, vegetable prison, no animal can get in, rhubarb, long term, Erica wants instant results!,Easter Candy & Caramelized Sugar (10:40)
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become a fan on facebook!, Erica will be on Chopped next tuesday!, Easter candy, seductive colors, pink, green, easter yellow, spring flowers, Erica has outgrown candy, Halloween, caramel, caramelized sugar, granulated sugar, sugar is a liquid, sugar loses its sweetening power while caramelizing, Vietnamese food, when the French colonized Vietnam they had control of the sugar, French cooks brought the technique of caramelizing, desserts, dark amber color, fish sauce, use heat proof utensils, minced shallots, lemongrass, garlic, black pepper,More On Caramelizing Sugar (7:46)
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www.salumicuredmeats.com, caremlized onions become more complex, creating volatiles, flavor and fragrance compounds, onions are full of sugar but you don't taste it until you heat them, iced coffee, cocktails with brown liqours, simmering beans, vegetarian dishes, for more depth add some caramel, broiled grapefruit,To comment on this episode click here. There are currently Comments
First Aired - 05/04/2010 06:30PM
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Tune in to hear how Erica maximizes her rhubarb-consumption during its brief growing season, and how she's tricked out her upstate bungalow's garden space. Plus get the scoop on Erica's new bee hive!
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Why We Cook Introduction: Impatient Gardening (10:51)
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Erica Wides, Why We Cook, The Institute of Culinary Education, Heritage Radio Network, www.iceculinary.com/HERITAGE, Roberta's, Erica's beehives are up, leave a comment on the show!, Brooklyn Grange, agriculture is the new black, Reynolds Hills, there are some houses available, Erica is an impatient gardener, radishes, seed packets, sugar snap peas,What's In The Tiny Garden? (9:10)
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speckled trout lettuce, Hudson Valley arugula, Hudson Valley Seed Library, tomatoes, heirloom tomatoes, hopefully Erica will dodge the tomato blight, Union Square Green Market, collared greens, Wall Mart has great prices on potting soil, why grow your own broccoli?, you will only get one head per plant, what's the point?, Vietnamese fried shallots, whole baby clams, Marshall's, housewares department, organic olive oil, sea salt, raw honey, whole wheat couscous, collards are way better when they're young and tender, cook them like kale or spinach,For Those With Patience: Asparagus & Rhubarb (8:47)
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some vegetables you just leave to the experts, asparagus, you plant it once and you wait, it takes a few years to be able to eat it, Suki Jamison, Jamison Lamb, lamb farming, after Suki harvests asparagus she burns it, adds nutrients back into the dirt, rhubarb, same kind of thing, plant & wait, asparagus and rhubarb are both in season, zucchini, thin ribbons, artichoke hearts, thinly shaved raw vegetables, Erica is not a huge advocate of the raw diet movement, some vegetables in season can be eaten raw, chutney, sweet and sour spicy, cook it until it collapses, rhubarb gloop, serve with anything, over grilled fish, stirred into yogurt, www.masaladance.com, Sarina Jain, 10th anniversary celebration is on Saturday, May 8th, 2010, Jamison Farm,To comment on this episode click here. There are currently Comments
First Aired - 05/23/2013 05:15PM
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Stacey Ornstein is teaching kids how to cook and eat healthy food with her new initiative, Allergic to Salad. This week on Good Food, Daniel Meyer invites Stacey into the studio to talk about working with young children in the kitchen. Find out where Stacey holds her classes, and how Allergic to Salad receives its funding. Tune in to hear some of Stacey's stories from the classroom, and how some of her students' culinary skills are surpassing those of their parents! Why are so many children in New York City unfamiliar with fresh ingredients? Learn more about the phenomena of 'food deserts', and why Stacey believes that reforming food policy will help our grocery store shelves. Hear Stacey talk about 'picky eating', and why kids tend to have very particular diets. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today's music.
"I really don't believe in kids' menus. Kids should be eating the same things that adults are eating, but in smaller portions." [9:10]
"When you're working with kids, everyday something hilarious happens." [14:30]
"I would love to see subsidies in this country change. Most of the stuff on our grocery store shelves is not food." [20:40]
-- Stacey Ornstein on Good Food
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Cooking with Kids (18:34)
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Stacey Ornstein, Astoria, Allergic to Salad, food allergies, cooking with kids, education, art education, Mark Bittman, Spoons Across America, public schools, non-profit, cooking classes, dining, chefs, Greenmarket, library, recipe development, kids' menus, gazpacho, chickpea pancake, chicken fingers, vegan, sushi, packaged meals, vegetables, magic,Subsidies (13:49)
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healthy food, grocery stores, subsidies, broccoli, tomatoes, palate, food deserts, convenience food, cookbooks, picky eaters, homemade meals,To comment on this episode click here. There are currently Comments
