Nothing Urgent
LIVE 6:30 - 7:15pm EST
First Aired - 05/03/2012 06:30PM
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On this episode of U Look Hungry, our hostess Helen Hollyman is joined by Sam Richman of the new Mexican restaurant Gran Electrica located in DUMBO, Brooklyn. Tune in to hear Sam talk about his recent trip to Mexico, and what he learned about Mexican cuisine during his travels. Hear about Sam's love of masa-based foods- fresh tortillas, gorditas, and more! There are so many delicious, savory dishes on the menu at Gran Electrica; listen as Sam talks about the upcoming Cinco de Mayo menu. What are some of the best Mexican cookbooks? Tune in to this episode of U Look Hungry to find out! This episode has been brought to you by Fairway Market.
"What's cool to me about Mexico is its link to the past. It's interesting to see places that don't have a direct connection to the Western world."
-- Sam Richman on U Look Hungry
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Masa and Mole (15:08)
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New York City, Gran Electrica, DUMBO, Colony, Brooklyn Heights, The Fat Duck, Sam Richman, Mexican cuisine, foodie, economic consultant, dishwasher, Mexico, Mexico City, Puebla, mole, masa, Nicos Mexican Restaurant, heirloom corn, corn tortillas, mill, Texas, Oaxaca, Dave Arnold, aromas, corn, salsa, taco, mole verde, sauce, ribs, ceviche, lime juice, cookbook, Diana Kennedy, Rick Bayless,What's on the Menu? (14:25)
Tags:
Mexican cookbooks, gordita, fat, dough, anteojos, watercress, frittata, cilantro, dried chilies, Rancho Gordo, chipotles, Tortilleria Nixtamal, Maseca, Cayuga Pure Organics, monoculture, starch, cinco de mayo, garden, Brooklyn Bridge, carnitas, lengua, brisket, mariscos, Tecate, horchata, cocktails, mezcal, Dinners at 525, ingredients, beef, chicken, potatoes, fava beans, fava bean tostadas, tomato, tomatillo, soup,To comment on this episode click here. There are currently Comments
First Aired - 02/27/2013 03:00PM
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Learn about the origins of chocolate from Mark Sciscenti, a chocolate historian and chocolate maker currently in Santa Fe, on this week's episode of Straight, From the Source. Tune in and hear about flavorings for traditional (pre-Colombian) chocolate beverages, the uses of honey and agave primarily as flavorings not sweeteners in chocolate and The surprising chocolatey connection between the Mayans and Puebla Indians. Chocolate and history buffs alike can find plenty of great informational nuggets on the best chocolate radio show in the world! This program was sponsored by Heritage Foods USA.
"Chocolate was considered a gift of the foods and the food of the gods, and quite often they would drink chocolate beverages in a ceremonial fashion." [15:30]
--Mark Sciscenti on Straight From the Source
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Chocolate History (19:15)
Tags:
chocolate historian, history of chocolate, Meso America, vanilla, chocolate beverages, sweeteners, lowlands jungles, honey, unsweetened chocolate, human blood,The Food of the Gods (14:22)
Tags:
stimulants, cacao, cocoa beans, food of the gods, caffeine, Puebla Indians, Mexico, growing regions, microclimates,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2009 05:00PM
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This week Marla discusses Dia de los Muertos and the cultural traditions associated with this holiday. Marla talks with Iliana de la Vega, Author Lucinda Hutson and Elizabeth Winslow.
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Introduction (1:55)
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Marla@edibleaustin.com, Autumn food festivals, Day of the Dead, Dia de los Muertos, celebratory traditions, Mexico, local seasonal parties,Iliana de la Vega on Dia de los Muertos (16:51)
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Dia de los Muertos, Mexican specialist, New Culinary Institute of America, San Antonio campus, Latin cuisine, Brazil, Puerto Rico, Chile, showcase Latin American foods and Chefs, customary foods, Europe, before the Spaniards arrived in Mexico people celebrated the dead more than just once a year, a day dedicated to deceased loved ones, cemeteries, two day celebration, starts night of October 31st, November 1st for children, November 2nd for adults, culture, ingredients for the feast, sugar cane, guava, peanuts, crab apple, Marigold flowers, special bread baked into a human figure or skull, moles and tamales, flavor, love, sesame seeds, tomato, seasonings, cinnamon, preparation is a five hour process start to finish, recipe available in the upcoming days at www.edibleaustin.com, Puebla tradition,Hosting a Day of the Dead Dinner with Lucinda Hutson (7:36)
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party, celebration, time to remember, creates an alter with skeletons, Mexican hot chocolate, pan de muertos, asks guests to bring something to the alter that is reminiscent of a dead loved one, ancestors, candle lighting ceremony, moment of silence, remembrance circle,Lucinda Hutson's Mexican Hot Chocolate Recipe (2:30)
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half cup of corn flour, mix with water, Mexican hot chocolate, flavored with ground almonds, chocolate, two teaspoons anise seeds, pinch of crushed red cayenne, touch of salt, becomes a thick pudding like drink, brings warmth to celebration, pumpkin or black bean soup are also popular for this holiday, photographs, Mexican refined brown sugar and vanilla, http://www.edibleaustin.com/content/editorial/recipes/champurrado-to-die-for,Lucinda's Latest Tequila Tasting and Writings (7:02)
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beloved drinks in Mexico, Margarita is American, Mexicans sip Tequila, light drink that pairs well with local foods, authenticity, Mariachi band, preserving Mexican traditions, Tequila can only be made of the Blue Agave, Author of Tequila!: The Spirit of Mexico, Agave was known as moonshine of Mexico, mescal is the heart of the agave and cooked in an underground pit, gives off a smoky flavor, most popular drink in Mexico is grapefruit juice with tequila and salt,Farmhouse Delivery and Farm Events with Elizabeth Winslow (19:50)
Tags:
east Austin Texas, looked at CSA and other business models, coop with neighboring farms, artisanal cheeses, hand baked breads, urban farming projects, happy hour on the farm, Cubin pig roast event, will take about four to five hours to roast, peppers, chimichurri sauce, black beans, rice, cilantro, flan, grass fed meats, 125 pound pig butter flied and roasted over charcoal, sweet potatoes, upholding traditions and flavor of the past, heritage animals, buying whole or half animals, processed to your specifications, most economical way to procure meats, variety of cuts, all parts of the animal, try new things, sustainable food system, coming soon: a Greek themed lamb event, how many people can an animal feed?, sacrifice, humane treatment, respect, leftovers, family, friends, nature, connecting with people at the table,To comment on this episode click here. There are currently Comments
