Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 08/05/2010 12:00PM
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This week, author Kara Newman, author of "Spice and Ice", stops by to announce the second golden age of the cocktail. She and Linda wade through mixed drink mythology to discuss the first cocktail, the origin of household drink names,dilution, infusion, and the tiki aesthetic. The show heats up as they break out the sangritas and talk about adding spice to your drink and your evening. This show is brought to you by Hearst Ranch.
Photo: Spice & Ice by Kara Newman
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A Taste of the Past Introduction: Kara Newman (15:14)
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A Taste of the Past, Linda Pelaccio, Kara Newman, Hearst Ranch, cocktails, spirits, the bartender has become more like a celebrity chef, for better or worse, second golden age of cocktails, culinary and cocktail tourists, cocktail mythology, folk lore, hard to trace the roots of cocktails, the Martinez was supposedly the first cocktail, all the great Gin came from England, the Martini originated in America, Jerry Thomas, Kara is also a member of the Culinary Historians of New York, origins of drink names, The Museum of the American Cocktail, Tales of the Cocktail, Spice and Ice, published by Chronicle Books, Kara reviews cocktails and writes a column for The Wine Enthusiast, punch, 4 drinks at a tasting is ideal, dilution, some bartenders recommend that you try a whiskey straight then with ice and then with water,Spice & Ice: More with Kara Newman (17:53)
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margaritas are named after a woman, some stories are tall tales, drinks with spice!, chili, wassabi, people have been mixing spice with alcohol for quite some time!, there is a long history of this south of the border, rimming of the glass, Sangrita, traditionally from Mexico, it means bloody little thing, tiki culture, wonderful tacky element, it then became a bit too tacky, now it's back!, coconut and rum, brilliant combination, some people treat spice like an extreme sport, trying to find the hottest drink in the world, there are a lot of different ways to get flavor from chili into drinks, infusing, let the pepper sit in your spirit and let it infuse for an hour, jumbo cocktails at chain restaurants, Japanese bartending, petite drinks, sake, Little Market by Tad Carducci is Linda's cocktail of the summer, he made it at the Manhattan Cocktail Classic, Astor Center, Spice: The Fennel Frontier, rimming glass in spicy peppers, work with powder, chipotle powder,To comment on this episode click here. There are currently Comments
First Aired - 12/14/2009 03:30PM
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It's the holiday season what better way to prepare than with Kara Newman, mixologist and author of Spice & Ice. Kara makes some drinks on this weeks Hot Grease. Also on the show, Celia Sack of Omnivore Books.
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Hot Grease Introduction: Omnivore Books (10:29)
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Hot Grease, Nicole Taylor, Roberta's, sustainability, Heritage Radio Network, everyday folks, food enthusiasts, moms on a budget, food blogs, best of 2009, Celia Sack, Omnivore Books, The Ad Hoc Book, Jam It Pickle It Cure It, do it yourself kitchen help, Canal House Cooking, Five Spices Fifty Dishes, Barefoot Contessa Back To Basics, skillet dishes, 30 minutedishes, Alice Waters, The Art of Simple Food, Chez Panisse Vegetables, chard, Salty Sweets, nerd category, Twains Feast, vintage books, www.omnivorebooks.com, media mail,Cocktails With Kara Newman (7:58)
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Kara Newman, The New York Times, Wine Enthusiast, Gourmet, home bars, tequila, vodka, rum, triple sec, utensils, basic equipment, cocktail mixer, shaker, Boston Shaker, a muddler, julep, mixing spoon, local ingredients, organic, fruits, vegetables, Spice & Ice, seasonality, strawberries, good food movement, organic vodka, Tuttletown, baby bourbon, egg nog, hot cider, citrus, oranges, lemons, brandy, whiskey, winter, Mexican hot chocolate,"Spice & Ice" (10:57)
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Nicole Taylor, Jack Inslee, Roberta's, Spice & Ice, truly unique cocktails, fusions, blood orange jalapeno margarita, two ounces of jalapeno infused tequila, an ounce and half of triple sec, one and a half ounces of blood orange juice, half ounce of lime juice, don't pair spicy drinks with spicy foods, ginger, cinnamon, clove, the gingered apple, tow ounces of ginger liqueur, one ounce of vanilla vodka, two and a half ounces of apple cider, Red Jacket Orchard, splash of lemon juice, best paired with dessert, apple tart tatin, cayenne, shaking drinks makes them colder, blog, cocktail culture, spicy food, http://karanewman.wordpress.com/, www.twitter.com/karanewman, San Francisco,To comment on this episode click here. There are currently Comments
First Aired - 04/03/2011 12:00PM
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It's a family affair this week on The Main Course as Patrick & Katy are joined by a slew of familiar guests alongside some new ones. The Main Course duo checks in with farmers Frank Reese and Mark Newman about their experiences with animal welfare and slaughter, then speak with Herve Malivert about his experiences at The French Culinary Institute. Later on the show, Greg Fanslau & Laura Werts of 86 List NYC talk about job placement in the service industry and friend of the show Mike Edision talks smut and previews his book "Dirty, Dirty, Dirty". This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.
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The Main Course Introduction (10:10)
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Patrick Martins, Katy Keiffer, Heritage Radio Network, The Main Course, animal welfare, Craig Good, Temple Grandin protocols for Heritage Foods USA farms, guidelines for medium sized farms, livestock handling, meat is affected when animals are stressed, Dan Honig, head of special projects at Heritage Foods USA, alternative agricultural methods, maple syrup project, Andrea Trabucco-Campos,Frank Reese of Good Shepherd Poultry Ranch (10:57)
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slaughter, poultry, obesity, Frank Reese, Good Shepherd Poultry Ranch, medium sized farm, varies from state to state, small farmers mostly process the birds themselves without inspection, big processing plant genetics, genetically engineered commercial chickens, suffers from many ailments, fractured legs and wings, oxygen intake restrictions,Mark Newman of Newman Farm (12:25)
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Mark Newman, pig industry, slaughter, pre slaughter stress, niche marketing producers, Japanese color code chart, pork is the other read meat not the other white meat, processing facilities, it's difficult to get large processors to do custom slaughter on a smaller basis, 50 people control a very large percentage of slaughtered pigs in this country, it's all about the satisfaction of the consumer,Herve Malivert, Coordinating Chef at the French Culinary Institute (15:10)
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Herve Malivert, Coordinating Chef at French Culinary Institute, summer Olympics, Judo, sports, self defense, classical training, cheese making,The Ins & Outs of FCI (10:47)
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French Culinary Institute, Dorothy Cann Hamilton, Cesare Casella, unifying standards, tradition of French cooking, cooking techniques, foundations of French cuisine, Japanese technique vs French, lower cuts, charcuterie, 60 chefs at the French Culinary Institute, culinary trends, Nils Noran, Dave Arnold, Cooking Issue, high tech cooking,Greg Fanslau & Laura Werts of 86 List NYC (12:55)
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86ListNYC, @86ListNYC, staffing and hiring, restaurant industry, hospitality, management, job postings, Greg Fanslau, Laura Werts, pastry chef Mordani, Keith McNally, Damon Wise, Karen DeMasco, French Culinary Institute actually works!, www.86list.com, 86 List,The Return of Mike Edision! (22:47)
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Mike Edison, new book, Dirty Dirty Dirty, Soft Skull Press, smut, pop culture history of Men's magazines, Hugh Hefner, Playboy, pinups, Esquire, Al Goldstein, Screw, Penthouse, Larry Flynt, Hustler, pornography, professional wrestling, Parental Advisory, censorship never succeeds, America's puritan history, defining pornography, food porn, Joaquin Phoenix, Charlie Sheen, free speech, Lenny Bruce, Citizens for Decency, Men's magazines are not popular without women, cartoon pornography, Wrestlemania is tonight!, The Undertaker vs Triple H, Wrestling Hall of Fame,To comment on this episode click here. There are currently Comments
