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First Aired - 01/25/2013 11:00AM
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Annual porkfest, Cochon 555, kicks off its 5th anniversary of celebrating heritage breeds in New York on February 10, with all female chefs: Alex Guarnaschelli (Butter, The Derby), Missy Robbins (A Voce), Shanna Pacifico (Back Forty West), Elizabeth Falkner (Krescendo) and Leah Cohen (Pig and Khao) will compete to be named Princess of Pork. Sue Torres (Suenos) will prepare the BBQ family feast; Sara Bigelow (The Meat Hook) will demo whole-pig butchering. Tickets start at $125 and include local wines, mezcal and bourbon tastings, pork-spiked desserts and more. Tune in as Erin Fairbanks chats with founder Brady Lowe about what's in store this year and what goes behind throwing the event.
"This event is always about team and camaraderie. It's the chef's team that pressures the chef into doing it." [13:30]
--Brady Lowe of Cochon555 on HeritageRadioNetwork.org
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First Aired - 05/22/2012 03:00PM
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THE FOOD SEEN returns with a hot new episode all about BBQ! Classically trained chef turned barbecue champion, Adam Perry Lang, delivers a new set of active grilling techniques his most recent cookbook, Charred & Scruffed, forever changing the lexicon of BBQ:
Scruffing (roughing up the meat to create more surface area where seasonings and bastes can cling)
Clinching (cooking meat directly on the coals to enhance crunch)
Hot Potatoing (turning and moving the meat constantly to control heat buildup)
Cooking High to Slow (especially effective for crust development in larger cuts)
f you don’t feel like firing up your grill, you can always visit one of Adam’s restaurants. He is the founder of Daisy May’s BBQ in NYC, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro at Carnevino in Las Vegas. This episode has been brought to you by Hearst Ranch.
"People talk about French technique like it's abstract. It's really just tremendous structure. And even with cooking barbecue, as unruly as it is, there are certain things that you need to do to stay on track."
"The key to good barbecue, low-and-slow style, is consistency and temperature." -- Adam Perry Lang on THE FOOD SEEN
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Chefs Can Barbecue (19:39)
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grilling, flame, charcoal, pit master, Long Island, barbecue, Yankee barbecue, playing with fire, Adam Perry Lang, Charred & Scruffed, purchasing a grill, dialogue with heat, Culinary Institute of America, French technique, Daisy May's BBQ, pork, Iowa, rubs, smoker, I <3 NY, Ray Lampe, Dr. BBQ, American Royal, World Series of BBQ, pork shoulder, pork butt, grilling techniques, explosive flavor, Japan, Japanese barbecue, nostalgia, familiar taste, fire,New BBQ Vocabulary (24:16)
Tags:
grill marks, BBQ lexicon, charring, dry-aged, corporations, flavor, scruffing, brisket, grandma, clinching, boxing, wood fire, coals, lump charcoal, dirty cooking, meat, grill screens, active grilling, hot potato, grill recovery, personality in grilling, ribeye, heat retention, Big Green Egg, cast iron pan, high low technique, insulation, low and slow, 19 grills, barbecue community, Barbecoa, butcher shop, Ireland, Scotland, Yorkshire, Jamie Oliver, South America, South Africa, the South, barbecue culture, Great Britain, Pit Cue Co. London, Tandoors, Argentina, Kingsford, briquettes, lighter fluid, rib roast, leg of lamb, Flintstonian cuts, Veal Scallopini, butchers, instant read thermometer, barbecue geek, roast, utensils, herb brush, butcher's twine, sustainability, compost, barbecue techniques, making your own charcoal, seasoned wood, craft, welding, metal working,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2010 05:00PM
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On this week's Beer Sessions, Jimmy and Ray pack the studio to celebrate women in beer, traditional English brewing, and the burgeoning craft beer movement. Join Kelso Brewery co-founder Sonja Giacobbe, french beer distributor Audrey Saint-Leger, Shelton Brother's BR Royla, Joe Lipa of Merchand du Vin, and Samuel Smith VII, heir to the Samuel Smith Brewery, and listen as Ray works his hardest to get d.b.a. a Samuel Smith cask. Brought to you by GreatBrewers.com
Samuel Smith Brewery
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Beer Sessions Introduction: Women in Beer (17:47)
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Heritage Radio Network, Great Brewers, Beer Sessions, Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a., B.R. Royla, Shelton Brothers, women in beer, craft beer is not bound by gender, Sonya Giacobbe, Kelso, the more local a pilsner the better, drink what you like, Audrey Saint-Leger, French craft beer, French are usually associated with wine, beer and food pairings, Michael Jackson, home brewing, microbrewing, brewing is just like being a chef, interpretations,Joe Lipa of Merchant du Vin & Samuel Smith VII (20:13)
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Joe Lipa, Merchant du Vin, Samuel Smith, Waterfront Ale House, generational breweries, Lindemans, distribution, Heineken used to be the most expensive beer in the states at $12 a case, craft beer movement, Samuel Smith VII, brewery has been going since 1758, Sam is at Oxford Univeristy, English beer, German beer, Sam Smith is too concerned with quality to put something on tap in the US, keg beer is somewhat of a comprimise, Samuel Smith is the only brewery that uses wooden casks in the world, only brewery in the world with Shire horses, Yorkshire Square, brewing vessel, proper top fermenting yeast, Sam Smith has been using the same unchanged strain of yeast for 100 years, 100% traditional beer, Stingo,The Many Complications and Benefits of Cask Ale (16:50)
Tags:
Good Beer Seal, write in question for Ray, does d.b.a. ever serve Franconian gravity cask ales from Germany, Bamburg Germany, Keller beer, why even bother importing casks into the US at all?, beer distribution, gravity kegs at Spuyten Duyvil, can you build a business around casks?, can you build a brand through cask?, more of a seasonal supplemental beer, 19th century brewing, Nelson Sauvin, Columbus hops, most small breweries in the UK get bought out, brewery consolidation, breweries used to exist by owning pubs, tied trade, that system has been broken up, there are no televisions or jukeboxes in pubs, Ye Olde Cheshire Cheese, Humphrey Smith, www.mdvbeer.com, Saints football every Sunday at d.b.a.,To comment on this episode click here. There are currently Comments
