Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 11/16/2010 12:00PM
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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
First Aired - 03/19/2012 01:00PM
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This week on Let's Eat In host Cathy Erway talks tofu with James Beard finalist and author of Asian Tofu, Andrea Nguyen. Ever thought that making your own tofu was a daunting and mysterious recipe? Well don't fret because Cathy and Andrea help break down that myth so you can be making your own tofu by tonight-- all you need is water, soybeans, and a coagulant! Learn all about tofu's history and how it is traditionally eaten in the East as well as all of the amazing types and textures of tofu that you can find. By the end of this episode you'll find that there's a tofu for everyone! This episode is sponsored by Fairway Market.
"With soybeans you want to choose beans that are non-GMO and organic; the non-GMO and organic soybeans just taste better."
"People often think that tofu is a meat substitute but in Asia it is a food, it's a protein, it's just an ingredient that allows people to have lower meat diets. There just isn't enough animal protein in the East so soybeans make up for it."
--Andrea Nguyen on Let's Eat In
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Andre Nguyen, Tofu Master (19:50)
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tofu, Asian food, Asian Tofu, Andrea Nguyen, Vietnamese kitchen, DIY, cookbooks, tofu recipes, making tofu, soy milk, gypsum, nagari, soybean, Cayuga organics, traditional Asian recipies, Kimchi, bean curd, firm tofu, okra donuts, tofu texture, silken tofu, curds, whey, flavored tofu,Debunking Tofu (13:56)
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stinky tofu, Taiwan, bad tofu, date meal, replicating recipes, recipe testing, roast pork belly, ebook, debunking, Szechuan,To comment on this episode click here. There are currently Comments
First Aired - 01/18/2010 02:00PM
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This week on Snacky Tunes, Jordana Rothman of Time Out New York recaps the year in food and makes some predictions for 2010 trends. Also, Yacht drops an afternoon mix.
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Snacky Tunes Jingle & Opening Song (4:02)
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Snacky Tunes, Jingle by Wallpaper, Finger On The Pulse, Whole Foods Market, Jack Inslee, Wreck Tech,2009 Food Recap with Jordana Rothman of Time Out New York (13:09)
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Jordana Rothman, Time Out New York, 2010 food predictions, 2009 was a depressing year in food, high end restaurants, frugal Fridays, prix fixe menus, Daniel Boulud, comfort food invasion, fried chicken, pizza, Michael White, dining culture, 2009 solidified Brooklyn as the epicenter of enlightened eating in New York, supper clubs, Food & Wine, Prime Meats, clubhouse feel, meat packing district, beer garden, Robertas, s, Motorino, escapism, Williamsburg, Frankie,Music Break (1:40)
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2010 Food Predictions with Jordana Rothman of Time Out New York (13:04)
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Jordana Rothman, the past and present food trends, Brooklyn, New York City, A16 Restaurant, California style tacos in New York City, Nate Appleman, Keith McNally, Whole Foods Bowery, Per Se, the rise of cocktails, New York Times, Slow Food, speakeasy, Randolph at Broome, tiki, Danny Meyer, East Village, ingredient and dish trend for 2010, Italian regionalization, Roman food,Music Break (3:41)
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Interview With YACHT (11:09)
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Yacht, www.myspace.com/yacht, Dinner With The Band, Yacht are vegan, chicken of the woods mushrooms, China, peppercorn, Szechuan cooking, Hot Knives, http://www.urbanhonking.com/hotknives/, food on the road, Architecture In Helsinki, Australian rules football,Exclusive YACHT Mix! (16:26)
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