The Main Course
Re-run 12 - 12:45pm EST
First Aired - 05/26/2011 12:00PM
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This week on A Taste of the Past, Linda explores the culinary history and traditions of Israel, both old and new, with Janna Gur. Janna Gur is the author of "The Book of New Israeli Food" and founder and editor of Tel Aviv's top food and wine magazine. Learn what makes Isreali breakfast unique, why Friday dinner is mandatory and why Isreali coffee is so good. This episode was sponsored by Fairway Market - like no other market.
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A Taste of the Past: The Evolving Cuisine of Israel (13:40)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, Fairway Market, culinary history, food talk radio, Janna Gur, author of The Book of New Israeli Food, founder and editor of Tel Aviv's top food and wine magazine, Al HaShulchan, The Evolving Cuisine of Israel, Jewish cuisine, gefilte fish, Ashkenazic cuisine, Jewish cuisine in France, food in transition, Israel,Janna Gur, author of The Book of New Israeli Food (25:24)
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bold flavors, fresh herbs, Friday night dinner is mandatory, has to be cooked from scratch, olive oil, Persian food, Israeli breakfast, salad, Israeli wine, boutique wineries, terroir, Shawarma, Israeli coffee, James Beard Foundation, pop up project,To comment on this episode click here. There are currently Comments
First Aired - 03/26/2013 12:00PM
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Dave shares his love for gas burners on today's episode of Cooking Issues! As always, Dave Arnold and Nastassia Lopez are in the studio to answer listener questions about all things food. Listen in to hear about a recent scandal in Denmark where pork was found in shawarma! Dave and Nastassia read off a few more name suggestions for their new torching product, as well. Tune into this episode to learn more about creating smokey, umami flavor in vegetarian dishes! Lastly, Dave wraps up the episode by talking about frozen drink stabilization and the health considerations of acrylamide. This program has been sponsored by Hearst Ranch.
"Smokiness is something that you need to replace when you're omitting a smoked ham or bacon product. But liquid smoke is not the answer!" [29:15]
-- Dave Arnold on Cooking Issues
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Name the Torch! (23:55)
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grass fed beef, The Reverend Horton Heat, beer and beef, James Beard Award, Denmark, contamination, horse meat, pork, shawarma, veterinary science, chicha, corn beer, saliva, wort, bacteria, Dogfish Head, name the torch, Piper, Maillard Reactor, Mr. T, circulator, miso egg yolks, grate, dehydration, salting, sea urchin, Celsius, Kickstarter, Blowzooka, searing,Veggie Bacon? (17:20)
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soups, vegetarian, bacon, ham, pork, navy bean soup, Serious Eats, dairy, eggs, foodies, smoked cheese, smoked paprika, umami, protein, Parmesan cheese, tomato, cured olives, ferment, mushrooms, coconut liquid amino, technology, stainless steel, stove, induction, dry pasta, Pyrex, power allocation, ventilation, fire hazard,Guar, Xanthan Gum, Etc. (21:33)
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slaughter, stabilizing frozen drinks, gum arabic, viscosity, hydro-colloid, guar, xanthan gum, salad dressing, Orbits, density, ice, drinks, quail eggs, nanoparticles, pigments, shoes, enzymes, potato chips, acrylamide, mutants, carcinogen, raw food, Prop 65, FDA, cancer,To comment on this episode click here. There are currently Comments
