24/7 Stream
Specials and Highlights
First Aired - 03/07/2011 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Let's Eat In, Cathy is joined by supper club legend Mark Low of Whisk & Ladel. Mark & Cathy talk about the past, present and future of supper clubs in NYC. Tune in to learn more about what it takes to turn a dinner party passion into a full fledged supper club and why it's not always as easy as it looks! This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Let's Eat In Introduction: Mark Low of Whisk & Ladel (15:30)
Tags:
Cathy Erway, Let's Eat In, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, Whisk & Ladel supper club, http://www.TheWhiskAndLadle.com/, growing trend, Mark Low, New Yorkers love to consume things, cocktail collectives, communal cooking, Cathy had a supper club as well, future of supper clubs, foraged food, San Francisco,Defining (or not defining) Supper Clubs (18:45)
Tags:
how is a supper club defined?, well orchestrated themes, theme dinners, Hapa Kichen, shared experiences, restaurants can be prohibitive, snake blood, weird food items, everything is normal somewhere, reptiles and amphibians dinner, yak, black bear, adventure eating, portions, family feasts, favorite date meal, cooking class or butchery, rent a farmhouse and cook a meal, shucking oysters, event with The Noble Rot,To comment on this episode click here. There are currently Comments
First Aired - 07/27/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero. The listener was intent on neutralizing the heat of a habanero without killing the delightful floral aroma or taste, and wanted to do so without the use of a roto-vap. Topics covered this week also included the science of cooling and distilling a cocktail, the benefits of buying restaurant equipment from former drug fronts, and the legal issues involved in cooking and eating game. Plus Dave attempted help a listener cook fluffier farro. This episode was sponsored by Fairway: like no other market.
Photo 1: Habanero Chillies, Photo 2: Beaver, Photo 3: Yak, Photo 4: Farro
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues Introduction: Tales of the Cocktail & Email Questions (15:30)
Tags:
Dave Arnold, Cooking Issues, French Culinary Institute, Nastassia Lopez, Heritage Radio Network, Fairway Market, Dave just got back from Tales of the Cocktail, The Science of Stirring, what is the basic science behind stirring a cocktail, shaking style doesn't make that much of a difference nor does ice, ice used at a bar is almost always right at the melting point, ice doesn't have much extra energy in it, the melting of ice does the chilling, there is no dilution without chilling and no chilling without dilution, email question: why do some things taste better the next day?, potatoes can take an off flavor when stored, meats taste wormed over when they are chilled or reheated, fat oxidation, levels of volital compounds can change in the refrigerator, my mom wants to know if she can put a frozen piece of meat into a croc pot, freezing technique, the hallmark of improperly frozen foods is drip loss, will putting your face in front of a microwave hurt you?, the inside of the microwave is all metal, there is a shield over the grate, the holes in the shield are designed to not allow microwaves through, if you put your eyes against that grate you might absorb some microwaves, microwaves are similar to radar technology, yes!,Freezing and Thawing Techniques, Dissecting Habaneros & Moldy Restaurant Equipment Auctions (14:49)
Tags:
what can a home cook to do freeze foods and sauces that won't break when you freeze them, liquid nitrogen, you get less drip loss with liquid nitrogen, guar gum can act as a stabalizer, you can make an ice slush with 25% salt, put your foods in a bad and immerse them in a slush, will freeze very quickly, what's a good way to thaw?, it's easier to freeze something quickly than it is to thaw it, ice is a much better heat conductor than water, it takes more energy to heat ice than water, the best way to speed thaw is to put it in a bag and under running water, they have been superseded by ghost peppers, surgical method for removing the heat from the pepper, the roto vap is the best way to do this, you might be able to do regular distillation without a roto vap, simple stove top distillation, turns peppers to mush, do we have any comments on aeropress coffee filtration?, Jeffrey Steingarten, pressurized coffee system, Dave only drinks espresso, he bought a restaurant espresso machine from a restaurant shut down from the drug administration, they held a restaurant auction after all the food had spoiled, habaneros, peelzyne,Weird Meats: Lion, Racoon, Beaver & Yak + A Caller Question on Farro (19:03)
Tags:
Dave ordered a bunch of odd meats from a butcher in Chicago, America used to be the game food capital of the world, it used to all be legal to spend, you are not allowed to sell food that you hunt, the birds that you are allowed to kill are highly regulated, migration birds, they get super fat and caught and eaten, rice bird, lion meat, lion tastes a bit like pork chop, bloody mineral aftertaste, whole racoon, doesn't have that much meat on it, beaver tastes delicious, beaver was cooked for two days, woody pulled pork, the flapper is mainly fat and skin, yak was cooked for a whole day, yak was savory and delicious, duck and tuna notes, these are all old animals, caller question, cooking farro, use a pressure cooker, should cook similar to a rye berry, try using excess liquid, Cesare Casella, Cesare cooks it risotto style, Louis DiPaolo, Ortolan, Bob-o-link, bear,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues Dave discussed the best way to "pre-batch" cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues Introduction: Vaccum Bag Curing, Skinless Chicken Breast & Big Lobsters from Cape Cod (15:00)
Tags:
Heritage Radio Network, Hearst Ranch, Dave Arnold, Cooking Issues, www.cookingissues.com, Mike asks how to cure, use a vacuum bag to cure, it does work!, vacuum marinator, dry cure, nitrates, they have been in cured meats for centuries, you can through a pork belly overnight in a vacuum bag, things that are cured over a long period of time for flavor should be done naturally, Jason wants to know the best way to cook a skinless chicken breast, Dave doesn't like to vacuum the chicken, ziplock bags, immersion circulator, these preps are good for chopping up chicken cold into salad, Michael Laiskonis, Dave was in Cape Cod for 4th of July, lobsters, size limit, as lobsters get older they bear more eggs, old female lobsters are valuable, 20lbs lobster,Pre Batching Cocktails, Bizzare Rare Meats & Douglas Baldwin (15:00)
Tags:
cocktails, Dave will be heading to New Orleans for Tales of the Cocktail, B.R. Guest, ice type doesn't make as much of a difference as people think, how much water should you add to a pre batch cocktail?, it's very hard to pre batch a shaking cocktail, you really do need to shake a cocktail to get the texture right, stirring a chilling and diluting process, choose a stirred drink to do pre batch drinks with, Czimers, butchers, Chicago, bizzare rare meats, beaver, lion, racoon, bear, some people get lions as pets or use lions to breed, when nobody wants it anymore an animal broker takes it, if they can't sell it the lion is killed, the skin is sold for fur, the meat is a byproduct, czimers buys that meat, Yak, beaver tails, the tail used to be considered fish to Catholics, they could eat in on a fast day, whale is labeled as a fish, Douglas Baldwin, sous vide, Nathan Myhrvold, Chris Young, The Fat Duck, eGullet,Manna Candy & A Michael Laiskonis Recipe (15:00)
Tags:
Manna Candy, little bugs chew on the underside of leaves and the sap dries up and becomes manna, honeydew, force pumped bug poop, Michael Laiskonis recipe, caller is having trouble with the fruit burning at 180 degrees, it only gets worse when she adds more sugar, is the pan too hot?, Michael is probably using an induction burner, use an induction pan to prevent scorching, immersion circulator?, no way to get a water bath up to 225, pectin, LMA pectin, traditional pectin, Dave is teaching a class on the 28th of July for high tech cocktails at the French Culinary Institute, Nils Noren,To comment on this episode click here. There are currently Comments
