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First Aired - 06/06/2011 02:00PM
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This week on Snacky Tunes, John Donohue, author of "Man with a Pan" comes on to discuss what challenges men are faced with as they take on the responsibility for cooking for their family. Find out how to be a better dad-chef from The Man with a Pan himself. Later on the show, Travis Hayden, founder of Our Label Records talks about what it takes to get your music out to the world in 2011. This episode was sponsored by Just Food & The City Chicken Project.
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Snacky Tunes: John Donohue, Author of "Man with a Pan" (18:40)
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Snacky Tunes, Heritage Radio Network, Finger on the Pulse, Narcisse, Moonsex Cassette, John Donohue, Man with a Pan, cooking for families, sauteing, the more work a man does around the house the better his sex life tends to be, women outnumber men in the work force right now, cassoulet, cooking as a partent,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2011 12:00PM
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This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave's experience "fluffing" up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave's new break song? Send it to us! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Cooking Issues Introduction: Fluffing up Food Stars (18:38)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, fluffing up Food Network stars, little kids asking Dave about liquid nitrogen, rare tropical fruit spots in Florida, Dave is a fruit nut, Fruit and Spice Park, black sapote, Miami-Dade County, Nathan Myhrvold, Chr, The Modernist Cuisine Cookbook, preserved lemons, yeast, rapid infusion, iSi, soda siphon vs whipper, liter vs half liter, a liter will need an extra charger, what temperature should one poach an egg at?, immersion circulator, myard reaction eggs, browning reactions in the oven, evaporative cooling,Torching Meat (10:36)
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Armandino Batali, Mario Batali's dad, used to be a chemical engineer, lamb prosciutto, Italian style ham, American country ham, Sam Edwards, fundamentally different than European style products, sous vide steak, how about using a blow torch?, myard reaction on meat, torch taste, the more fat the more you can taste the torch taste, butane smells less, Chris Young, Mapp gas, torching is also uneven, some spots are darker than others,Hawaiian Passion Fruit, Control Loops & Perfect French Fries (20:26)
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lilikoi, Hawaiian passion fruit, carrageenan, Locust bean gum, methocel f50 meringues, mooses that act like egg whites, meringue out of a passion fruit, Pepperoni Bill, Pizza expo in Las Vegas, Dave's never been to Las Vegas, control loops, PID, temperature control, it's hard to make your control loop, commercial circulators are 1000 watts, most circulators are built for standard 15 watt plugs, accuracy and precision, premade PIV controller with digital readout, solid state relay, Josh Ozersky, ultra sonic french fries, SPL, Dave will put his 1/2 inch french fry up against anything, there's no such thing as the perfect french fry,To comment on this episode click here. There are currently Comments
First Aired - 07/01/2012 12:00PM
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On this week's episode of The Main Course, Patrick Martins is talking with New York City's "Meat Man", Pat LaFrieda, Jr. LaFrieda Meats supplies restaurants all over New York City with high quality meat. You might know Pat for his famous burger blends, or you may recognize him from The Food Network's Meat Men. Tune in to hear Pat discuss the role of family in LaFrieda Meats, the processes behind making original burger blends, and how to train a good butcher. Hear about Pat's favorite animals to break down, the importance of good yield in butchering, and the top reasons to support your local butcher. Patrick Martins asks Pat about long-time partners such as Joe Bastianich, Danny Meyer, and Mario Batali. Tune in to this episode to learn more about the restaurant business, butchering, and Pat LaFrieda's hunting hobby. This episode has been brought to you by Tekserve.
"Back when I started with my dad, it was more about the business being our lifeline and our culture rather than it being something for profit. So if the company failed, our family failed, and growing up we were always instilled with how important family was."
"No restaurant wants to have the same burger meat as the guy next door."
"A bad butcher is someone who doesn't care about the yield."
-- Pat La Frieda, Jr. on The Main Course
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What's New on HRN? (5:32)
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Coach, leather, fiber, sheep, wool, Erin Fairbanks, Heritage Radio Network, Pat LaFrieda, Jr.,Pat and Pat Talk Meat (35:47)
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Pat LaFrieda, Jr., Pat LaFrieda Meats, generational business, Meatpacking District, meat distribution, condominiums, family-owned business, nepotism, butcher, stock broker, celebrity butcher, small business owner, LaFrieda Burger blend, Roberta's, cuts of meat, New York City, inside rounds, ground beef, chop beef, whole muscles, ground beef recipe, flat burger, Minetta Tavern, The Breslin, The Spotted Pig, pink slime, Shake Shack, LaFrieda original blend, chuck, short rib, brisket, NY Strip Steak, flat iron, sirloin, top butt, poultry, wild game, veal, osso buco, veal shank, veal cutlet, bad butcher, wasting meat, local butcher, supermarket meat, short term restaurant, LaFrieda drivers, deliveries, traffic bureau, military, chef, hiring a butcher, packaged meat, milking cows, lamb, Patty the Lamb, Joe Bastianich, Keith McNally, Danny Meyer, wine illiterate, Shake Shack Burger Blend, Mario Batali, party, the West Village, Eataly, the Hamptons, the Crow's Nest, Washington D.C., Meat Men, The Food Network, Patrick Martins, mayor, hunting, wild turkey, bow hunting, whitetail deer, doe, buck,To comment on this episode click here. There are currently Comments
