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First Aired - 05/25/2010 05:00PM
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Erica Wides, Michael Cirino & Mike Lee
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The Mindkitchen Beings! Quince, Ginger, Dog, Eggplant & Celeriac (9:05)
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Matt Timms, Mindkitchen, Barterhouse, www.thebarterhoues.com, Mike Lee, Studiofeast, pork and warm water, Erica Wides, Chopped, Why We Cook, www.chefsmartypants.com, Michael J. Cirino, A Razor A Shiny Knife, supper club, underground dining collective, SXSW, Bacon Takedown, the pantry has bare ingredients, Quince, Ginger, Dog, Eggplant, Celeriac,The Contestants Submit Their Meals (17:42)
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Mike Lee, appetizer: St Bernard dog dry aged for 28 days. sauteed dog liver with celeriac, main course: deconstructed St Bernard. stuffed loin with eggplant and ginger wrapped in cured dog bacon. topped with quince syrup, dessert: candied dog ear with a little bit of candied ginger and quince ice cream, Erica Wides, appetizer: crispy celeriac cakes topped with dog liver pate. quince chutney and ginger confit, entree: braised dog legs with sugar quince peel alcohol and dog stock reduced to a dog leg ragu. with grilled dog loin with a side of eggplant, dessert: pavlova with chunks of poached quince and quince chutney and quince sorbet with ginger jam topped with dogs milk yogurt, Michael Cirino, appetizer: poached celeriac in a dense cream with a touch of ginger pureed and a tasting of braised dog cheeks, main course: dog legs braiesd inside the stomach. with chunks of eggplant, dessert: quince sorbet freezed with liquid nitrogen dipped in ginger syrup with quince chips,To comment on this episode click here. There are currently Comments
First Aired - 11/24/2009 06:30PM
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On a special Thanksgiving edition of Why We Cook, Erica Wides gives us some things to be thankful for.
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Things To Be Thankful For: The New Amsterdam Public Market (10:26)
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Why We Cook, Erica Wides, Roberta's, Thanksgiving, Erica has been cooking professionaly for 17 years, third world, most Americans have pretty comfortable lives, Bernie Madoff, hyper cynical age, Generation X, Passover, The New Amsterdam Public Market, locavore, Heritage breed turkey, Heritage Foods USA, Patrick Martins, green market, artisanl treats, money goes directly to the producer,Broccoli Romanesco & White Anchovies (9:01)
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Roberta's menu, Rome, Italy, it's more like a cauliflour in texture, bright lime green, the flourets form a twisted spiral, fractals, has a delicious gentle brocolli flavor, roasted, blanched, served cold, mixed seasonal market vegetables, white anchovies, boquerones, anchovies, umami, small things, anchovies are a perfect secret ingredient, Kale, chic peas, garlic, Cruciferous vegetables family, broccoli romanesco, same dimensions of a head of broccoli,New York City Tap Water, PG Tips Tea Bags, Squid, Organic Rolled Oats & Flaky Sea Salt (9:56)
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New York City tap water, Erica doesn't like soda, New York has exceptionally clean and tasty tap water, we get it from resoviours in the Catskills, Westchester, Croton Dam, our drinking water is a luxury, the resources that are used are huge and wasteful, it's shameful to drink bottled water, Brita filter, some bottled waters are municipal tap water, PG Tips tea bags, squid, great texture and flavor, versatile, universal, overfishing, organic rolled oats, oatmeal, cheap as dirt, one of the best things you can eat, flaky sea salt, hand harvested salt, Heritage Radio Network, Erica is very thankful for her listeners,To comment on this episode click here. There are currently Comments
First Aired - 01/03/2012 06:30PM
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Why do so many people insist on mixing their alcohol with sugar? Erica Wides addresses the growing epidemic of dessert flavored booze and asks why grown ups are drinking like toddlers. Is this a marketing ploy to get young people addicted to alcohol, or are we just that addicted to sweets? Find out on a boozy edition of Let's Get Real. This episode was sponsored by S. Wallace Edwards & Sons.
"We're turning into overgrown overweight drunken toddlers."
"Nobody needs to drink chocolate vodka. Chocolate and vodka should never meet. There is nowhere they can intersect successfully."
--Erica Wides on Let's Get Real
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