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First Aired - 02/12/2013 12:00PM
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Pick perfect apples, find uses for your cheese rinds, and learn more about distillation on this week's Cooking Issues! Tune in to hear Dave Arnold and Nastassia Lopez talk about different textures and acidity levels in apples. How does the shape of a glass affect the drinking experience of certain spirits? Find out about bloom strength in gelatin, and hear Dave and Nastassia talk cut-rate cheese emporiums. Dave also talks about blending and distilling botanicals in a rotovap. Learn about fossilizing vegetables, fermenting rice, and more on this week's Cooking Issues. This program has been brought to you by Ambur Point of Sale App.
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"The problem with a lot of old apple varieties is that they lose they're crunch after a while; they're not meant to be crunchy." [7:05]
"With infusions, the flavors are all dependent on how they are produced." [32:50]
-- Dave Arnold on Cooking Issues
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Follow Nastassia (25:50)
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social media, hammerBDX, tabloid headlines, Chinese New Year, unripe apples, acidic, Granny Smith, Riedel Glassware, drinking experience, shape of a glass, the Alps, tongue, nutrition, red hot poker, gelatin, kosher, bloom strength, powdered gelatin, beet powder, aging, bovine skins, fish gelatin, Knox Gelatine, cheese quality, cut-rate cheese emporiums,Mite Cheese (18:52)
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waxed cheese, rind, mites, maggot cheese, sous vide, infusion, iSi, kosher vermouth, sherry, clarification, centrifuge, wormwood, extraction, fresh, hard liquor, distillation in a rotovap, botanicals, Class Magazine, gin, vodka, ethanol, blending botanicals, bitters, vermouth, peristaltic pump, vacuum,Chemistry/Philosophy (13:48)
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calcium oxide, prune, pumpkin, fossilized vegetables, pickling lime, nixtamal, chlorophyll, pectin, chemistry, fermenting rice, fermentation, Harold McGee, Chinatown, yeast balls, koji, Twitter, cocktail book, bread, pulp,To comment on this episode click here. There are currently Comments
First Aired - 06/01/2009 05:00PM
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Kate speaks with Gretchen Hoffman of The American Farmland Trust, John-Bryan Hopkins aka the FoodimentaryGuy on Twitter and Restaurateurs and Authors Deirdre Heekin and Caleb Barber
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Introduction and Show Summary with Publisher of Edible SantaFe Kate Manchester (2:10)
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Edible Community,The Future for Farmland with Gretchen Hoffman of The American Farmland Trust (8:20)
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American Farm Land Trust, founded in 1980 by concerned farmers, core mission is to work with the community to protect farmland and the future for agriculture, real estate development, pressure near the urban fringe, involvement with government policy, marketing for local farms, climate change, environmental improvement, local food systems, bio-diversity, change, not-for-profit, America's Favorite Farmers Market Contest, growing number of farmers market, about 4,600 farmers markets to date, www.farmland.org/vote,Kate speaks Twitter with John-Bryan Hopkins aka the FoodimentaryGuy (10:19)
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foodimentary, brewimentary, greenimentary, interested followers, 140 character limit to get point across, fundamentals of food, blogs, encyclopedia, quotes, FoodimentaryGuy ranks amongst the top 100 destinations on Twitter, value on Twitter is that John is one of the most re-tweeted people in the Twitter community, facts, ideas, thoughts, tweets, education, information, links, culinary, food as a medium to connect, recipes, twitter.com/FoodimentaryGuy, mentary idea,I Tweet You Not with John-Bryan Hopkins (13:08)
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online newspaper, daily tweets, most important is National Day in Food, twitter, experiences, new blog: www.itweetyounot.com, 80,000 followers on one twitter name, in contact with thousands a people daily, creation of holidays, June is National Turkey Lover's Month, morning tweets, haggis, foodstuffs, Alabama Slow Food Movement, research, new Twitter application, iPhone, follows Mark Bittman, many foodies don't talk food,Kate speaks with Restaurateurs and Authors Deirdre Heekin and Caleb Barber (8:41)
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owners of Osteria Pane e Salute of Woodstock, Vermont, Authors of book In Late Winter We Ate Pears, winemakers, modern dance, Europe, Italy, France, fell in love with the approach to cooking, food and wine in Italy, honest, simple cuisine and flavors, refinement over the centuries, Milan, Rome, Turin, Venice,Deirdre Heekin and Caleb Barber's New Book: Libation (14:50)
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Deirdre wrote for Gastronomica: The Journal of Food and Culture, before writing about wine Deirdre wrote about liquors, memoir, recipes, Caleb's approach to writing of recipes was to bring attention to the actual cooking process, creation, pleasure, eating, experience, senses, ideas, preparation, www.osteriapaneaesalute.com, Vermont, local food, excitement about growing sense of community in the restaurant-farmer network everywhere, Sourcing,To comment on this episode click here. There are currently Comments
First Aired - 10/10/2011 06:00PM
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This week on The Matt & Rachel Show: The Parents Episode. But first, the duo takes on the most recent food gossip on Twitter--trying to figure out who is behind the hilarious @RuthBourdain Twitter account. Is it The Village Voice's Robert Seistema? He says no but who knows. Later on both Matt and Rachel's parents join in for an extended run of trivia. Learn the difference between Cajun and Creole, why NASA loves Tang, and what exactly PlumpyNut is. This episode is sponsored by Roberta's Restaurant.
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Ruth Bourdain? (10:10)
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Matt and Rachel Show, Rachel Wharton, Matt Timms, columbus day, Ruth Bourdain, Anthony Bourdain, Ruth Reichl, Twitter feud, Robert Sietsema, Chili Takedown, dip, cooking, the parents issue, James Beard Award,How Smart Are Your Parents Trivia, Round 1 (13:47)
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cooking classes, North Carolina, bull riding, cattle in North Carolina, trivia, cows that have windows in their bellies, defensive cooking, Columbian Exchange, de Soto, pork, Patsi's, Edible Manhattan, gravy, red sauce, chicken fried steak, difference between cajun and creole, cajun, creole, New Orleans food, French Caribbean,To comment on this episode click here. There are currently Comments
