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Brooklyn Eats - Episode 14 - Egg Creams
First Aired - 09/01/2010 06:00PM

This week on Brooklyn Eats spirit expert Robert Simonson relays his past few months spent researching articles on The NY Egg Cream for Edible Brooklyn & Manhattan. Learn the various conflicting stories regarding the birth of the egg cream (long-lost familial secret? European misunderstanding?) and hear the science and art behind the egg cream's most important component: seltzer (NOT club soda). Plus, how did Fox's U-Bet become the undisputed king of Egg Cream syrups? This episode was sponsored by Tekserve: your one-stop Mac superstore.

Photo: Yonah Shimmel Egg Creams via Edible Manhattan

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Sponsored by Tekserve
Hosted By Untitled-1

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The Return of The Egg Cream (19:22)

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Rachael Wharton, Brooklyn Eats, Tekserve, Edible Brooklyn, Edible Manhattan, Heritage Radio Network, Robert Simonson, spirits and cocktails, the history and culture of the egg cream, egg creams popping up in Carroll Gardens, Henry Public, The Brooklyn Pharmacy, retro soda fountain, there were no egg creams in Wisconsin, Vaselka, places everyone goes for an egg cream, the genesis of the egg cream, writing about cocktails, no one knows where the martini came from, stories shrouded in mystery, the egg cream is iconic and eternal, most accounts say Louie Auster invented the egg cream, 2nd Avenue, did the egg cream start in Manhattan or Brooklyn, the first half of the 20th century, people stole the egg cream, Auster made the egg creams in secret, Auster's original egg cream recipe is lost, The Yiddish Broadway, Boris Thomaschefsky, Yiddish sex symbol, chocolat et creme in Paris, David Fox, Fox's U-Bet Syrup, there is no egg and no cream in egg creams, New York and seltzer, egg creams are so totally new york, Pete Friedman, no seltzer in the Midwest, the egg cream feels like a Brooklyn drink, the nostalgia and mythology of Brooklyn, two cents plain, two cents worth of seltzer, Ray Alverez, put some syrup in it, The Lower East Side, the egg cream walking tour, Ray's Candy Store, the perils of the Styrofoam cup, drinking from a tall glass, Fort Defiance, the high priest of the egg cream in Brooklyn, Yonah Schimmel, put in the milk first, stir while you put the seltzer in for the head, head should be a good inch, The Bronx, the Bronx egg cream, a muddy brownish head, iconoclastic foods, the Bronx used to be so influential food-wise, cocktail rivalries, Edible Bronx, tamale lady in the South Bronx, Pete Friedman's egg cream cart debuts this weekend, The Brooklyn Flea Market, Ronnie Starman is a third generation seltzer man, siphon bottles, old fashioned seltzer works, specialized seltzer systems, the best seltzer in the city, the princess and the pea, building up mystique, Gem Spa,

Ron Starman: Seltzer Man Extrordinaire (10:41)

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Ron Starman, third generation seltzer man, installing seltzer systems, seltzer addict, Ron Starman likes to play golf and is very hard to get on the phone, Fort Defiance's satate of the art seltzer system, with seltzer this good it is your obligation to make egg creams, super cooled water is best for carbonating, The New Monitor, fizzy and refreshing, Brooklyn Naval Yards, U-Bet, taste-testing chocolate syrups, tastes processed, David Fox, Kelly Fox, there were many syrup purveyors back in the day, business shenanigans, the Fox syrup monopoly, egg cream conspiracy theory, Ray Alverez, diamond blue raspberry, Brooklyn Pharmacy uses Brooklyn-made natural syrups, there were mobile egg cream carts all over the city, your very first egg cream, Tom's old-school egg cream, make the best egg cream you can, egg cream mustache, drinking from a bowl, New York Times, writing about booze,

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Why We Cook - Episode 53 - Peachy Keenwa
First Aired - 08/03/2010 06:30PM

This week, Erica pays homage to all foods yellow. Specifically, we learn about the mind body benefits of the under-appreciated turmeric plant and the rich cultural and personal history of Cheese Doodles. This show was brought to you by Hearst Ranch, purveyors of fine grass-fed beef.

Photo 1: Morrie Yohai, inventor of the Cheez Doodle, Photo 2: turmeric powder

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Sponsored by Hearst_logo
Hosted By Erica-correct

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Why We Cook Introduction: What's for Breakfast? (10:00)

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Erica Wides, Why We Cook, Heritage Radio Network, Hearst Ranch, www.hearstranch.com, the color of the breakfast Erica ate today, Quinoa, varied preparation, peaches, Bulgarian feta cheese, the golden color of the peach and quinoa was beautiful, Erica is on a mission to eat more turmeric, it's a powerful anti inflammatory food, cancer fighter and tumor killer, turmeric is eaten a lot in India, it's been used medicinally for thousands of years, curcumin, powdered turmeric, yellow ginger, Beliz, Andrew Cote, summer peaches, feta makes everything better, buckwheat honey,

Remembering The Cheez Doodle & Morrie Yohai (10:00)

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yellow foods, Erica reads her news online, she doesn't like the smell and feel of newspaper, plus: it creates too much waste, New York Times, Mitch Miller died this week, Sing Along with Mitch, the inventor of the Cheez Doodle died!, Morrie Yohai, the most opposite food form of the breakfast Erica ate, edible food like substance, surplus corn mean turned into a slurry and put it through a machine that sprays it, mixed with air injected with gas and shot out as a big long continuous worm, sliced by blades into two inch doodles, doodles are sprayed with dehydrated cheddar cheese power then baked, Cracker Jacks, Erica was not allowed to have junk foods in her house, Erica remembers what Cheez Doodles meant to her as a child, Erica vowed as a child that when she grew up she would live on junk food,

Turmeric, Coloring & Yellow Foods (10:00)

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Morrie was the son of Turkish Jews, a culture that is renowned for its healthy cuisine, the most turmeric people ingest without knowing is a coloring agent, it's used in mac n cheese to give it color, the primary coloring agent in mustard, used in margarine and chicken broth, there is no turmeric in Cheez Doodles, turmeric is used as a flavor in the rest of the world, gives curry it's yellow color, Masala, also used in Indian pickling, also used in Persian and Iranian dishes, padang style curry,

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The Food Seen - Episode 3 - Melissa Clark
First Aired - 06/15/2010 03:00PM

This week on The Food Seen Michael spoke to Melissa Clark, author of eighteen cookbooks including "Chef Interrupted". Tune in to hear Melissa on the "slow and low mentality", and to learn what dishes are defining Brooklyn.

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Sponsored by Brooklynbowl
Hosted By Mht_the_food_seen_2

Segments:

The Food Seen Introduction: Melissa Clark (15:00)

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Michael Harlan Turkell, The Food Seen, Heritage Radio Network, Brooklyn Bowl, Melissa Clark, New York Times, In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love, first get in touch with what you're in the mood for, then cook the meal, cooking to relive memories, Japanese turnips, roasted radishes, cherry pie, Larry Forgione, he put American food on the map along with Alice Waters, learning new techniques, Judy Rogers, she salts chicken meat and fish immediately, Marcus Samuelsson,

A Converstaion on Technique & The Dishes That Are Defining Brooklyn (15:00)

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sauteing onions, don't let garlic and onions get brown, Peter Berley, caramelized onions, brown onions cooked black, putting burnt food on the dish seems odd, Malaysian cuisine, eccentric dishes are becoming more common, bubble tea, tapioca pearls, basil seeds, offal cuts, whole animal cooking, organ meats, what dishes are defining Brooklyn?, homemade salumi, homemade miso, soy sauce, slow and low DIY mentality, investing time, growing everything, saving seeds, desire to be closer to your food, chopped up Almond Joy in brownies, make it how you want to make it eat it how you want to eat it, testa, charcuterie, fermentation,

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