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First Aired - 10/25/2012 12:00PM
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What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.
"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]
-- David Lincoln Ross on A Taste of the Past
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Cognac vs. Armagnac (17:17)
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The Three Musketeers, brandy, Armagnac, David Lincoln Ross, food writer, The Daily Beast, Forbes, Gourmet Magazine, Gascony, D'Artagnan, heritage, distillation, cosmetics, medicine, Pyrenees, spirit, rapier's thrust, oak cask, Mon Lunzon, flavor, color, natural, grape, picpoul, acidic, wine, Alexandre Dumas, sword thrust, cocktail, champagne flutes, sparkling wine,Unctuous Food and Drink (13:04)
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quality, barrel, vintage, palate, VS, VSOP, regions, alchemy, alcohol, the Moors, after dinner, unctuous, leg of lamb, main course, garbure, prune, foie gras, nuts, duck, fat, confit, culinary historian, tasting, tour, Culinary Historians of New York,To comment on this episode click here. There are currently Comments
First Aired - 05/16/2010 12:00PM
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This week on The Main Course, Patrick & Katy are joined by Angela Miller, Manny Howard & Ron Silver. Angela & Manny talk about their farming discoveries, and Ron discusses how Bubby's came to be and what he thinks of local ingredients.
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The Main Course Introduction (9:11)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Angela Miller, Ron Silver, Manny Howard, Patrick just got back from Virginia, Alec Bradford, some cows escaped his farm, Patrick met the state senator of Virginia, Ancient White Park Cattle, mobile slaughter units, sustainable food needs slaughter houses butchers truckers and sales teams, mobile slaughtering unit, cheese mobile, defunct on a farm for 3 years,Angela Miller, Author of "Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life", (22:16)
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Erica De Mane, Joy Harris, The Miller Agency, Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Consider Barnwell Farm, cheesemaking, Union Square Cafe, Peter Dixon, goat cheese, how did the farm come to life?, they wanted to make pure food for the community, Chris Gray, farmers markets, how has her life as a literary agent influenced her?, she helped writers nurture their careers, farmer has made her a sharper agent, you have to make quick decisions as a farmer, publishing can be very polite, she has learned to be a lot more direct, be positively constructive, make a decision and get on with the work, they enlisted the local inspectors for help, Sullivan County, goats milk cheese, aged goats cheese, Peter has created a product line of four goat cheeses and four cow cheeses, partner farm, Jersey Girls, opting to get your hands dirty, Chester County, cheese mobile, learning regulations, young people who want to set out and farm without financial support could benefit from a mobile unit, to achieve artistry you need to constantly consult, tastings, cheese councils, understanding seasonal components of the milk, monitor the fat, customers want to buy the flavor they got last time, you can get Consider Barnwell anywhere in the northeast, internet sales, American Cheese Society, Anne Saxelby, Saxelby Cheesemongers,Ron Silver, Owner of Bubby's Restaurant Bar-Bakery (9:08)
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Ron Silver, Bubby's Restaurant Bar-Bakery, Japanese love American nostalgia, they love pie, who doesn't love pie?, Admiral Perry, Yokohama, Japanese cuisine is the most refined in the world, amazing detail, French Culinary Institute, looking for sources for good farming in America is a challange, in Japan most of the ingredients are incredible, the concept of commodity farming does not exist there, warehouse farming boom, bento box, nachos, pump your own cheese, they used to be an amazing snack, Howard Cosell, gumbo houses, Louisana, great burger town, pastrami burger, New York City Food Film Festival, George Motz, Hamburger America, celebrating food and recipes, Ron started Bubby's as a pie company in 1990, Ron wanted to be in the Pillsbury bake off, $25,000 prize money,Ron Talks Lard Crust, Good Ingredients & Keeping Prices Down (15:45)
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lard crust, lard butter crust, some pies are not vegetarian safe, where does the fat come from, how are the animals raised, with consumer awareness comes more liberty to cook with better ingredients, Erica De Mane, how did he transition from pie company to restaurant?, Ron would borrow kitchens when nobody else used them, tart shells, Margaret Hess, how do you source great ingredients and keep your menu cheap?, Ron has always tried to make everything from scratch, he tries to keep his prices low and reasonable, under $25, local eggs, cutting out middle men, keeping portions small, Heinz ketchup, organic ketchup, they use sugar instead of corn syrup, tastes like old fashioned ketchup, DArtagnan, Fran Jacobs,Heritage Cooking with Steve Pope: Brining (8:58)
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Steve Pope, heritage chef, brining, non reactive container, glass, porecelin, stay away from aluminun copper and wood, brine slowly works its way into the chicken flesh, gallon of cold water, cup of kosher salt, half a cup of sugar, natural maple flavoring, chopped onions, garlic, celery, typical herbs, thyme, sage, remove from heat and add flavoring, cover with a lid and let it cool completely, keep the right proportions!, turn the temp up at the end to crisp the skin, www.heritagechef.com,Manny Howard, Author of "My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm" (21:11)
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Manny Howard, My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm, Manny has a severed finger from farming, from a table saw, we now think about what we eat more than ever before, local doesn't mean best, Yemen, turning a backyard into a farm, Manny used to write for magazines, it cost $11,000 to transform his backyard into a farm, 800 square feet, 20 x 40, Flatbush, being a farmer is like being a doctor without having a medical degree, collared greens, eggplant, squash, onions, he needed to have animals on the farm for the shock factor and media attention, New York Magazine, mosquitoes, the backyard wasn't even usable before he made a farm, hydroponic equipment, rabbits,Manny Howard Talks More About His Farming Adventure (15:54)
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Roberta's, Fairway Market, Brooklyn Grange, chicken success stories, meat birds, crack ho chicken, industrial fly traps, the crack ho chicken laid an egg and ate it, haters love failure, Manny was very hated, cabbage, arrogance not information propelled Manny, he attacks the job by doing no preparation, a tornado hit Brooklyn and knocked down a tree, Manny mostly ate canned and frozen foods instead of the fresh vegetables he imagined, the chicken coop was a great success, disconnecting himself was worth it, duck fat, his daughter negotiated the ducks freedom, poultry don't care much for humans, they are not the celebrities of the farm world, chickens are local to a forest in Indonesia,How Important is the Locavore Movement? (4:53)
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Ron cares more about quality, he buys sea salt from a guy in Portugal, the sea salt from Maine was not as good, Manny wouldn't wish his experience on his worst enemy, kale, people who shop at farmers markets want their food to look better than food at the grocery store, it doesn't have to look pretty to taste good, the locavore movement is a consumer strategy, nobody is clear about carbon footprint implications, New York state apples are great, why bring them from Washington?, upstate used to be a big dairy region, subsidies,Solving the School Lunch Dilemma (14:11)
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school lunches, no cooking?, procurement contracts need to be changed, staff has no clue, you have to start with infrastrucute, partner public schools with chef, there is sometimes a divide between action and idea, regulation issues, unions, budgets, children end up with 91 cents per meal, if NYU and Columbia bought from small farms it could change things, James Madison University, Virginia Tech, lack of marketers or distributors, people need to learn how to cook, Patrick thinks its crazy to assume people will cook, what type of livestock protection do you need on a farm?, urban solutoins?, next week preview, music by Cherryholmes,To comment on this episode click here. There are currently Comments
