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First Aired - 03/29/2011 12:00PM
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Cooking Issues is back to it's normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: Whole Wheat Flour & Stuffed Pigs Trotter (19:40)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, whole wheat flour, bread, pizza dough, oils and fats soften the texture of breads, Eagan Press Handbook Series, wheat gluten, high fiber bran, Nathan Myhrvold, Modernist Cuisine, buy the Alexander Talbot and Aki Kamozawa book too!, stuffed pigs trotter, pigs feet, zamponi, caramelization in a pressure cooker, carrots, Maillard reaction,Digesting Tomato Skins & Salt Risen Bread (13:28)
Tags:
Transglutaminases, pig trotter, crisping skin, digesting tomato skins, salt risen bread, bacterial action, difference between soda bread and yeast bread, fundamentally different, gluten formation, yeast pancake, dough structure, back to tomato skins, hemicellulose, they are not harmful, self diagnosis, feces analysis, worms, Colon Blow, decreases transit time,Bitter Inhibitors, Grassfed Beef & MoFaD Event (16:57)
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Sly & The Family Stone, bass trombone, radiating corn with atomic weapons, sweetness inhibitor, bitter inhibitors, bitter blockers, Francis Lam, Salon.com, improving beef at home, grassfed beef, tenderizing meat, enzymes, breaking down proteins, grassfed beef should be dry aged to taste delicious, doesn't typically have a large fat cap, might lose moisture too quickly, Museum of Food & Drink fundraiser, Real South Beach Diet, cabbage soup, cuban sandwiches, Damon Boelte, Carlo Mirarchi, lamb breast, Eben Klem, Mark Ladner, whole ostrich,To comment on this episode click here. There are currently Comments
First Aired - 05/07/2013 12:00PM
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Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps.
"Human breast milk is vastly water, so you would assume that a mother's milk is close to her blood alcohol level." [15:20]
-- Dave Arnold on Cooking Issues
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Milk, Hazelnuts, and Bissap (62:53)
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flavorists, Peter Kim, Museum of Food & Drink, tasting, MOFAD, corporate, Africa, Peace Corps, guitar, lawyer, illegal drugs, milk, whole milk, New Haven, freezing milk, mouth feel, fat globules, cooking with milk, human breast milk, breast feeding, protein, fat, pasteurization, powdered milk, alcohol, lactation, babies, Carlos Salguero, rapping in public, Toronto, clamato, Grimace, white wine, bloody mary, coriander, syrup, ginger ale, ginger beer, non-alcoholic, puree, smoothie, bissap, mint, coffee, foam, microfoam, latte art, espresso, hazelnuts, John Riper, meat grinder, dog bones, motor, mocha pots, infusion, nut milk, aerated chocolate, Heston Blumenthal, juice extraction, juice yield, tannin, persimmons, large format ice, dissolved gases, Senegal, fermentation, grain, Cameroon, millet, manioc, palm wine, Muslim, conch, African cuisine, Dakar, gastro-tourism, Sean Brock, D.O.M., iron deficiency, Top Chef, Harold McGee, cooking competitions, Iron Chef, Wiley Dufresne,To comment on this episode click here. There are currently Comments
First Aired - 07/24/2011 12:00PM
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This week on The Main Course, Jason Colucci of Pulino's co-hosts with Patrick Martins. They are joined by Shane Coffey, former chef at Alias Restaurant and current executive chef at The Meridian Club in Turks & Caicos. Tune in as they discuss the advantages, challenges, and idiosyncrasies of running a kitchen in a hotel on an island. Later in the show, Jessica & Josh Applestone of Fleisher's Grass-fed and Organic Meats come by to talk butchering, nose to tail cooking and how meat should be implemented in a healthy diet. Also on the show, Sarah Pollock, development coordinator of the Museum of Food & Drink (MoFaD). This episode was sponsored by Hearst Ranch.
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The Main Course: Shane Coffey (30:27)
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Heritage Radio Network, Hearst Ranch, Patrick Martins, The Main Course, Jason Colucci, Pulino's, Shane Coffey, Alias, Meridian Club, island culture, Turks & Caicos, food shipments, distribution, food costs, refrigeration, leftovers, hotel food, Rocky Mountain Bacon, whiskey barrel smoked, Slow Food, sustainability, meat backlash, vegetarians, meat diet, eating out, nose to tail, whole animal cooking, charcuterie, ham curing, Heritage Foods USA,Josh & Jessica Applestone of Fleisher's Grass-fed and Organic Meats (25:48)
Tags:
Jessica Applestone, Josh Applestone, Fleisher's Grass-fed and Organic Meats, Butcher's Guide to Well Raised Meat, Cochon 555, pig butchering, lamb, noise to tail, butchering at home, Park Slope, Environmental Working Group, American Meat Institute, meat portions, whole steer, hangar steak, breeds, pork belly, www.fleischers.com, @Fleischers,To comment on this episode click here. There are currently Comments
