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First Aired - 10/18/2011 05:00PM
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This week on Beer Sessions Radio (TM) the gang starts off strong with guests Emily and Matt Garland of Tapped Craft Beer Events and John Kleinchester of Beertography join Jimmy and special co-host Dave Brodrick. From spreading the gospel of craft brewing to beer photographs this episode will have you reaching for another one. Tune later for tastings from Clown Shoes Beer as well as the lowdown on Massachussets beer seen from Gregg Berman. This episode is sponsored by GreatBrewers.com.
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Tapped Craft Beer Events & Beertography (16:25)
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,,, ,, Emily, Garland, Matt, Tapped, Craft, Beer, Events, cider, John, Kleinchester, Beertography, Ciderweek.com, hard, Cider, Week, beer, photos, Jimmy, on, facebook, Soriano's, Williams, Club, of, NY, corporate, events, structured, tasting, Bolero, Snort, Brewery, New, Jersey, breweriesBeer Sessions Radio (TM)Jimmy CarboneDave BrodrickGreat BrewersBrew IQ",To comment on this episode click here. There are currently Comments
First Aired - 11/16/2010 12:00PM
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Download MP3 (Full Episode)
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This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
Szechuan peppercorns
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Cooking Issues Introduction: (17:51)
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caller question, Vietnamese egg soda, soda cooks the egg?, how does it foam up so much, sweetened condensed milk, egg yolk doesn't get cooked in this procedure, low temperature cooking, sous vide highly marbleized meat, wagyu beef, marbling, searing before and after, ISI whip cream makers, read more at cookingissues.com, nitrous oxide, pressurizing, quick infusions, raw chocolate, if somebody sends dave a raw chocolate bar that he enjoys he will only eat raw food for a week,Szechuan peppercorns & Immersion Circulators (15:58)
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Szechuan peppercorns, a little bit of mouth cooling, Szechuan buttons, so strong that it tastes like you put your tongue on a car battery, vinegar soda poured over fig, immersion circulator, safety override, don't go into calibration mode and change the temperature,Xanthan gum, Walnut Liqour & Mummy Dust (15:37)
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Xanthan gum, don't snort it!, not a good straight substitute for agar, complex sugar, walnut liquor, pungent astringentness, American persimmon, there a few strains of walnut in California with skins that have low tannin levels, try doing the liquor with ISI, clarifying pineapple juice, proteolytic enzymes, is sous vide a fad?, greatest pomalogical reference, ground up mummy's used to be used as medicine, mummy dust, mummy pea,To comment on this episode click here. There are currently Comments
