Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 10/27/2011 11:00AM
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This week Growing Good gets an extra dose scariness as Soul Clap
DJ Jonathan Toubin, of New York Night Train fame, spins a super spooky set of vintage 45 vinyl right here at the studio. Learn about ghouls, mummies, witches, blobs, and of course Riboflavin-flavored, non-carbonated, polyunsaturated blood.
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Monster's Holiday (5:19)
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Alessandra Maria Iavarone, Monster Mash, Soul Clap Off, New York Night Train, Halloween, kids songs, vintage records, fulton market, pumpkin painting, trick or treating, 45's, Jonathan Toubin,Monster Music (DJ Set) (5:00)
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The Rest Of The Spooky Set (21:15)
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First Aired - 11/16/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
Szechuan peppercorns
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Cooking Issues Introduction: (17:51)
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caller question, Vietnamese egg soda, soda cooks the egg?, how does it foam up so much, sweetened condensed milk, egg yolk doesn't get cooked in this procedure, low temperature cooking, sous vide highly marbleized meat, wagyu beef, marbling, searing before and after, ISI whip cream makers, read more at cookingissues.com, nitrous oxide, pressurizing, quick infusions, raw chocolate, if somebody sends dave a raw chocolate bar that he enjoys he will only eat raw food for a week,Szechuan peppercorns & Immersion Circulators (15:58)
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Szechuan peppercorns, a little bit of mouth cooling, Szechuan buttons, so strong that it tastes like you put your tongue on a car battery, vinegar soda poured over fig, immersion circulator, safety override, don't go into calibration mode and change the temperature,Xanthan gum, Walnut Liqour & Mummy Dust (15:37)
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Xanthan gum, don't snort it!, not a good straight substitute for agar, complex sugar, walnut liquor, pungent astringentness, American persimmon, there a few strains of walnut in California with skins that have low tannin levels, try doing the liquor with ISI, clarifying pineapple juice, proteolytic enzymes, is sous vide a fad?, greatest pomalogical reference, ground up mummy's used to be used as medicine, mummy dust, mummy pea,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2011 12:00PM
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This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink
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Cooking Issues: Harold McGee (18:11)
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horseradish, Dave Arnold, Cooking Issues, Heritage Radio Network, Museum of Food & Drink, Harold McGee, rotary evaporator, first time user, maximizing it, habeneros, separating heat from aroma, using a rotary evaporator for earthy aromas, you have to nail the concentration just right or it will taste like dirt, water based distillate, de-oak liquors, don't use automatic distillation, fermented cigar leaves, reduced fat milk and whey in yogurt, heat milk at 180 before you make yogurt, protein denatures, acidic brines, flavor molecules are much bigger than salts, smoking sausage, cherry chipotle pork sausage, cooking sausage, overcooking, don't smoke sausages much over 140, water bath at 140 and then grill to get a crusty outside, temperature control, just because its a sausage doesn't mean you should mistreat it,Sweet Potato Starch, Walnuts & Brining (18:50)
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sweet potato, adding acid to sweet potato puree, film properties, potato starch sheets, starch, limited hydrolysis, spray drying vinegar, more you boil higher the breakdown, where can we get walnuts low in tannins and astringency?, red walnuts, miracle walnuts, walnut varieties, why are almonds from California so low in oil, curing properties of salts, salt curing, brining, preparing pork belly for later cooking, crunchy skin,Harold's Cooking Hiatus & Dave's Mummy Obsession (18:04)
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Nathan Myhrvold, does extended brining denature beef?, brisket, shock in ice bath and then brine, low temperature smoking, high temperature sous vide, 131 brisket, brining denaturing enzymes, brining before cooking not after, brining only works with raw meat, the straightforward way is usually the best, Harold is taking a hiatus, hasn't cooked anything serious in a month, salt tasting panel, Arab medicine, mummies, mummy, medicinal mummies, ground up by the boat load and sold, best mummies were those who died at the prime of their life, mummy was used as a pigment,To comment on this episode click here. There are currently Comments
