Greenhorn Radio
LIVE 4 - 4:30pm EST
First Aired - 10/12/2010 06:30PM
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This week on Why We Cook, Erica has a special guest in the studio - Pastry Chef and Culinary Instructor Chad Pagano. Erica and Chad talk about all things related to baking, including sugar varieties, the shelf life of flour and how egg quality really DOES matter. This episode was sponsored by Egglands Best, in support of Susan G. Komen for the Cure.
Fresh Fruit Tart using Pastry Cream (recipe based on one from a class by chef Chad Pagano) via Pretty Tasty Cakes
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Why We Cook: Pastry Chef Pagano (12:39)
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Erica Wides, Why We Cook, Heritage Radio Network, Egglands Best, Chad Pagano, pastry chef, Institute of Culinary Eductation, Chad served oversees, he was in the US Army, Erica started out in pastry, she also went to art school, sculptural side of pastry, Erica loves using up scraps and leftovers, thrifty nature of cooking, baking, flour is perishable, sugar is also a flavor not just a sweetener, caramelization, ChefSmartyPants Radio Show,All About Baking & Pastries (10:20)
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pastry dough, Sucre, Sable, protein content, when we hydrate protein it becomes glutton, shortening, shortening glutton strans, eggs, backbone body and structure from the whites, richness and flavor from the yolks, all cooking is about is removing water from food, good quality eggs, you can taste the difference, also lends itself to better structure, airation, freshness is a huge factor with eggs, Kings of Pastry,To comment on this episode click here. There are currently Comments
First Aired - 06/28/2010 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Sponsored by
This week on Let's Eat In Cathy focused on urban, container and guerilla gardening. Robert Hyland (insideurbangreen.org) and Frieda Lynn, veteran-self proclaimed "urban greenscapers", discussed their work with everything from aesthetic landscaping to edible produce. Their style of spreading all things green combines rooftop and windowsill gardening techinques with an urban "guerilla" landscaping sensibility. A major topic was the utilization of "SIPS" or structural insulated panels, a literal building block and ultra-versatile tool of the urban greenscaper. Tune in to hear these green-thumbed revolutionaries talk about simultaneously making the city beautiful and growing food, all with a DIY mentality. This episode was sponsored Acme Smoked Fish.
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Let's Eat In Introduction: Gardening with SIP (19:30)
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Let's Eat In, Cathy Erway, Heritage Radio Network, Robert Hyland, Frieda Lim, urban gardening, container gardening, green roof, greenscaping, urban greenscaping, the internet helps coin phrases and words, locavore was adopted overnight, raised beds, Uncommon Grounds, SIP, Sub Irrigated Planter, Urban Gardening Project, Brick City Urban Farms, Garden State Urban Farms, community garden model, school gardens, Bob tries to maintain editorial impartiality, http://www.insideurbangreen.org, Michelle Kaufmann, Smarthome, Chicago, Earthbox, 50% more productivity than in ground growing, water conservation, time conservation, no weeding, Liberty Hyde Bailey, founder of the American Horticultural Society, obesity, put the power of personal food production in the hands of people who can experience both the ease and the ability to grow the food, fresh food off the vine is candy,Robert T. Hyland & Frieda Lim Explain the SIP System (9:05)
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Bob Hyland, self watering system, sub irrigating planters, self watering does not mean robotic, Frieda has a daughter who loves rooftop gardens, fresh food off the vine is the best, if the plant has roots you can grow it in the sub irrigated planter, sub airation, the garden is floating on a cushion of air, the malnutrition of plants is usually from a lack of oxygen, succession gardening, garden portability, you can make the system any size you want, demo testing window boxes, upcycling, found materials, soda bottles,To comment on this episode click here. There are currently Comments
