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Jimmy Carbone speaks with Martha Holmberg, a cookbook author, at the Roger Smith Cookbook Conference. Tune in as Martha demystifies sauces and talks about the importance of recipe testing.
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First Aired - 07/29/2010 03:30PM
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This week's Catch It, Cook It, & Eat It saw Ben calling HRN studios with a live update from a journey on the ferry to Martha's Vineyard. It was a potpourri of whats to come in the world of Ben Sargent and CICI&EI. Ben recounts his recent experience judging Iron Chef America, the history of the Martha's Vineyard region (for better or worse), and his new resolution to catch everything he cooks. This episode was sponsored by Edwards of Surry, VA.
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Catch It, Cook It & Eat It: On the Ferry to Martha's Vineyard (21:04)
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Ben Sargent, Catch It Cook It & Eat It, Ben is in Cape Cod, New England Clam Chowder, cranberry juice, whoopie pie, Sargent family reunion, clam bakes and touch football, Jewish football fiesta, Ben just got a special on the Cooking Channel, The Bite, known for its New England Clam Chowder, New England seafood, the show will start on the 15th of August, Ben will then catch everything he cooks, Mac seafood, Ben got to judge an episode of Iron Chef, amazing experience, Bobby Flay was selected as Iron Chef, Ben did the first episode ever of throwdown with Bobby Flay and lost,To comment on this episode click here. There are currently Comments
First Aired - 09/28/2010 05:00PM
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This week on Beer Sessions Ray and Jimmy (plus the multi-talented Dave Broderick of Blind Tiger) sit down with an all-star cast of beer aficionados and creators. David Geary, the "dean of American craft beer", comes through the studio to talk about brewing in Scottish castles and accessing the most secretive spots of the craft beer universe. Dann Paquette and Martha Paquette talk about being "nomad" brewers: borrowing other brewer's facilities late in the eve to mash and brew...plus they discuss their heavily-researched historical reproduction beers and what beer making was like in the 19th century.
Photo 1: The famous Geary London Porter, Photo 2: Dann Paquette and Martha Paquette of Pretty Things
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Beer Sessions Introduction: David Geary (18:40)
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Beer Sessions, Jimmy's No 43, Jimmy Carbone, Heritage Radio Network, Ray Deter, d.b.a., Dave Brodrick, GreatBrewers.com, David Geary, London Porter, D.L. Geary Brewing, cask ale, The Old Toad, Portland Maine, Peter Maxwell Stewart, Samuel Smith, Scottish Breweries, Scotland, Bass, David Bruce, high gravity beer, Ringwood, Alan Pugsley, Newman's, Albany, New York, Microbrewers Conference in 1987, fewer than 30 micro-brewers in the country at that point, predictions for the future of beer, the business of beer is vibrant, Pabst Blue Ribbon, craft brewing, business is diluted, 1800 craft breweries right now, there were 16 craft breweries in 1983, exponential growth, 25-28% of the beer in Portland Maine are craft beer, Luke's Lobster, Spuyten Duyvil, do the number of taps matter in a bar?,Cellaring Beer & Pretty Things Brewery (19:39)
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Email Question, cellaring beer, David says don't do it!, only bottle conditioned beer with yeast, Hampshire Special Ale, fresher is better, high gravity with yeast present is a different story, it continues to mature and condition, Sherry like flavor from beer means its been oxidized, Pretty Things Brewery, Dann Paquette, Martha Paquette, gypsy brewery, it's NYC Craft Beer Week, Martha and Dann draw the labels, Jack D'or, malted wheat, Yorkshire oats, Martha was a scientist at MIT, Fluffy White Rabbit, Pretty Things Beer & Ale Project, historical series of beers, people don't give English brewing enough credit these days,The History of Porters & Calculator Brewing (21:52)
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Porter is a uniquely London style beer, originated in the late 18th century in the Shoreditch region of London, Porterhouses, mild brown beer, very low in alcohol, school children drank it, the malt was unrefined, pot roast, 4 years ago the New York Times blind tasted 30 porters, Geary's was considered the best Porter in New York, London Porter, distinctly late 18th century London style, what's the difference between a stout and a porter?, roasted barley instead of malted barley, the water sucked a hundred years ago, the beer today tastes better than it did then (probably), high concentrations of hops, some recipes go upwards of nine lbs per barrel of hops, Ron Pattinson, carmelization, old-fashioned flavors, long ago they could not measure alpha acids in hops, we have careful control over ingredients these days, chemical studies, David hated his own Imperial IPA, Blind Tiger Event tomorrow, NYC Brewer's Choice Thursday night, Good Beer Seal, home brew pairing,To comment on this episode click here. There are currently Comments
