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First Aired - 05/14/2013 06:30PM
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Foodiness diet products are just that- foodiness! This week on Let's Get Real, Erica Wides is taking on supposed 'diet foods', and telling you why it's best to just eat real food. Find out why butter is on trial in New York City schools despite its health benefits. Hear about low-calorie yogurt and fat-reduced cheese, and why these won't help your waistline, but actually hurt it. Why do Americans trust corporations as opposed to historical health evidence? Erica challenges the idea of 'diet water'; why does water need to be 'diet' even though it already doesn't contain calories or fat? Hear about Americans' sweetness addictions, and how we can all escape the 'foodiness rabbit hole' with the aid of a simple carrot. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Obey City for today's musical selection.
"Foodiness makes people fat, then provides them with a falsely-advertised product to fix the problem." [14:10]
"This isn't the Third World; we have free clean drinking water, and two-thirds of the world doesn't have that." [22:45]
-- Erica Wides on Let's Get Real
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First Aired - 09/27/2011 03:00PM
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On today’s THE FOOD SEEN, chefs Julian Medina and Pichet Ong bring their multi-cultural cooking backgrounds to Coppelia, a 24 hour Cuban dinner, reinforcing the idea that Manhattan’s melting pot is not just American like apple pie (or chocolate chip cookies) anymore. Travel the world through tastes and techniques from Mexico to Thailand and find fusion everywhere!
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Coppelia (19:43)
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The Food Scene, Michael Harlan Turkell, Pichet Ong, Coppelia, Zocalo, Spice Market, Cuban Latin diner, Chi, Times Square, Asian food, Thai, Chinese, Thailand, Brandeis, architecture, Mexico, Hotel Nico, Richard Sandoval, CIA, Sushi Samba, natural sweetness, desert chef, staff meal, using bitter,Haute Cuisine Dishes (14:01)
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Snickers, familiarity, burger, comfort food, haute cuisine dishes, crudo, fresh ingredients, ceviche, New York Jew, Jewish food, Beijing, food consulting, Tex-Mex, Jew-Mex, fusion,To comment on this episode click here. There are currently Comments
First Aired - 01/11/2011 06:30PM
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Snowed in? Don't know what to eat? Erica Wides, aka Chefsmartypants, has you covered! Tune into to a seasonal and informative episode of Why We Cook and learn how to make some good old fashioned chicken soup. Listen in and learn how stock can be made from raw bones and/or cooked carcass. Erica teaches you how to make your own stock and gives some very useful tips for deciding which style of soup you feel like making (hint: it's all in the herbs). Also find out which cereal has more sugar - Raisin Bran or Cocoa Puffs. This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Why We Cook Introduction: Chicken Soup (11:32)
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Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Tekserve, E-Waste Events, Raisin Bran of Cocoa Puffs, which has more sugar?, there's an impending snow storm tonight, make soup!, soup from sunchokes, puree sunchoke soup, from Daniel Boloud, it's sunchoke season now, brothy soup, chicken soup is easy to make but hard to find, you need chicken stock to make chicken soup, you can make stock from cooked carcass, you need to use raw bones for gelatinous chicken stock, gives viscosity to stocks and sauces, save any parts that have meat on them,Chicken Soup: Preparing Stock with Style (11:37)
Tags:
add your mirepoix after the initial simmer, greens or beets can color your soup, never boil just simmer, skim for scum, put in some herbs, parsley and thyme, sage or rosemary will taste more Italian, ginger garlic and scallions for Chinese style, for Pho style throw in cloves and annis, don't put peels in your soup!, if you aren't going to eat it don't put it in your soup stock, simmer for 6 hours with raw bones, with a carcass go for an hour or until vegetables are soft, then strain and throw away the remaining solids, bok choy, spinach, ginger scallions, reheat the stock, put hard firm vegetables in first, give each vegetable its own time, put the chicken parts back in, throw in some fresh herbs at the end, add salt!, don't fear salt, high blood pressure doesn't come from too much salt it's lack of potassium, 2011 is the year of the vegetable,To comment on this episode click here. There are currently Comments
