A Taste of the Past
LIVE 12 - 12:30pm EST
First Aired - 01/10/2011 03:30PM
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Nicole Taylor kicks off the new season of Hot Grease with some important food headlines. What's up with the farm bill? What are cupcakes doing on wall street? Tune in and see what's going on in the food world and find out why Nicole can't get enough "Dough". Also on the show, Marina Berger re-joins Hot Grease for a special Hot Five segment. This episode was sponsored by Cochon555. For more information visit www.cochon555.com
Dough donuts in Bed-Stuy
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Hot Grease Introduction: Food Headlines (11:22)
Tags:
Nicole Taylor, Hot Grease, Heritage Radio Network, food news, Cupcakes take the Cake, Crumbs is going public!, 57th General Acquisition Corporation, buy your stocks, Obama signed the food safety bill, who will pay?, www.theatlantic.com, Marion Nestle, 1 year anniversary of the earthquake in Haiti, rice farmers are struggling, New York Times Green Blog, soaring food prices are directly related to extreme weather all over the world, it's snowing in Georgia!, Salon.com, Kitchen Challenge, best recipes for snow ins,To comment on this episode click here. There are currently Comments
First Aired - 08/03/2010 03:00PM
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Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com's Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week's episode brought to you by Tekserve. For more information visit tekserve.com
Photos: Dessert creations from Michael Laiskonis
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The Food Seen Introduction: Michael Laiskonis (16:55)
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Michael Harlan Turkell, The Food Seen, Tekserve, www.tekserve.com, Heritage Radio Network, Michael Laiskonis, Executive Pastry Chef at Le Bernardin, http://michaellaiskonis.typepad.com/, www.mlaiskonis.com, Michael shares quite a bit of content on these sites, German Occupations, pastry chefs are stuck way back in the kitchen or downstairs, Michael gets inspired by art and architecture, Alexander Calder, an extremely prolific artist, progression from one experiment to the next, there is a true craft to developing a vision, Michael's inspirations never show up directly on the plate, he likes to mix hard edges, Michael's biggest challenge sometimes is gravity, the standardization of molds and shapes can be limiting, you can eat the glue, arts & crafts, new pieces of vocabulary, how can you create a rhyming couplet in food, what is culinary alliteration?, high brow vs low brow, Momofuku,Francis Lam Calls In and Joins the Discussion (15:07)
Tags:
Francis Lam, salon.com/food, Franics enjoyed the desserts at Le Bernardin, pasty is going to be about making people happy, it has a different function in the meal, Thelonious Monk, ethereal intent, there is something primal about eating, Alinea, politicizing our food, how do you project a message on the plate, sourcing is a big issue, Chez Panisse Restaurant, there is a character arc to a meal, how many acts to a tasting menu?, pairing food with emotions and other ideas, beyond plate to mouth, the pastry chef always gets screwed, rolling hills, 3 or 4 mini progressions over the course of a 20 course meal, theater on a plate, food as art, food as performance, Tekserve,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2011 12:00PM
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Cooking Issues is back to it's normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: Whole Wheat Flour & Stuffed Pigs Trotter (19:40)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, whole wheat flour, bread, pizza dough, oils and fats soften the texture of breads, Eagan Press Handbook Series, wheat gluten, high fiber bran, Nathan Myhrvold, Modernist Cuisine, buy the Alexander Talbot and Aki Kamozawa book too!, stuffed pigs trotter, pigs feet, zamponi, caramelization in a pressure cooker, carrots, Maillard reaction,Digesting Tomato Skins & Salt Risen Bread (13:28)
Tags:
Transglutaminases, pig trotter, crisping skin, digesting tomato skins, salt risen bread, bacterial action, difference between soda bread and yeast bread, fundamentally different, gluten formation, yeast pancake, dough structure, back to tomato skins, hemicellulose, they are not harmful, self diagnosis, feces analysis, worms, Colon Blow, decreases transit time,Bitter Inhibitors, Grassfed Beef & MoFaD Event (16:57)
Tags:
Sly & The Family Stone, bass trombone, radiating corn with atomic weapons, sweetness inhibitor, bitter inhibitors, bitter blockers, Francis Lam, Salon.com, improving beef at home, grassfed beef, tenderizing meat, enzymes, breaking down proteins, grassfed beef should be dry aged to taste delicious, doesn't typically have a large fat cap, might lose moisture too quickly, Museum of Food & Drink fundraiser, Real South Beach Diet, cabbage soup, cuban sandwiches, Damon Boelte, Carlo Mirarchi, lamb breast, Eben Klem, Mark Ladner, whole ostrich,To comment on this episode click here. There are currently Comments
