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First Aired - 02/01/2011 12:00PM
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Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin. Tune in to hear an update on the Marthafuge situation and hear about the star chefs that will be lining up to cook at The Food Museum fundraiser. This episode was sponsored by Fairway Market - like no other market.
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Cooking Issues Introduction: Vegetarian Gelatin & The Perfect Chocolate Chip Cookie (16:50)
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Dave Arnold, Nastassia Lopez, Cooking Issues, Fairway Market, Heritage Radio Network, kids eating with their hands, turning fruit juice into jello, fish gelatin, you shouldn't need to boil it all, you can probably do it in a smaller amount, fish gelatin usually isn't as strong as regular gelatin, fish gelatin is very variable, beef gelatin, microbial based gelatin, vegetarian gelatin, the perfect chocolate chip cookie, can hydro colloids help?, caller is looking to make soft and chewy cookies, Cracker & Cookie Technology, some people are purists and think you should only use traditional ingredients, products that add viscosity will decrease spread, starch granules, adjust butter sugar ratio, increased flour decreases the spread but increases cakeyness, adjusting oven temperature and temp of the batter before it goes in can help, hydrocolloids probably won't help, next week Dave will be flying out to Florida, North American Food Equipment Manufacturers Show,Champagne, The Marthafuge & Coconut Milk (15:17)
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champagne, you can usually pour it faster with other liquids already in the glass, some liquids have foam forming abilities, Co2 per gram, nucleation sites on glasses, The Science of Champagne, The Marthafuge, Martha Stewart's $300 centrifuge request, DIY temperature control, Dave is the ultimate centrifuge repair man, nut milks, a real quality centrifuge will cost $7500, it will pay for itself, scale cleaning, caller question about coconut milk, home made curries, they keep turning out gelatinous, fresh coconut milk breaks quickly, canned coconut milk takes longer to break,The Food Museum Fundraiser & Presentation Drinks (14:31)
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venison, The Food Museum, fundraiser will be on March 27th @ Del Posto, tickets are $250, Thomas Waugh, Death & Co, David Chang, country ham, Mark Ladner, Roman cuisine, Cesare Casella, Wiley Dufresne, submit your own themes!, Nils Noren, Carlo Mirarchi, Brooks Headley, Dave has taken on many mistake projects, making a cloudy drink turn clear, Dave doesn't like presentation drinks, gimmick drinks that don't taste great, Dave is doing a presentation trick and is reduced to using blue food coloring,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2009 07:00PM
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Sarah Obraitis is back! Eat To The Beat returns with Chen Tamir & Jean Barberis of Flux Factory Gallery to talk art, fundraising, and adventures.
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Eat To The Beat Introduction (9:34)
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Eat To The Beat, Sarah Obraitis, Fairway Market, art gallery, collaborative projects, Jean Barberis, Flux Factory, www.fluxfactory.org, Flux started in 1994, philosophy students got a loft in Williamsburg, community, art projects, New Museum, Queens Museum, Whitney Museum, filmmakers, sculptors, social practice, Chen Tamir,Going Places, Doing Stuff (13:09)
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Long Island City, Going Places Doing Stuff, adventures around the tri state area, Robert Moses panorama, New York New York New York, artists created a mini city in the gallery, Flux Box, exposure, Budapest, artists in residence, Douglas Paulson, Sarah Hines, visual artists, YMCA for artists, woodworking, silk screen,Pot Luck Parties & Food Fundraisers (8:53)
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on average there are about 14 artists living at the space, avant garde workshops, a way to give back to the community, kimchi, LED lights, holograms, Flux has thrown legendary parties, the community has grown over 15 years, fundraising, there is art for sale on the website, tax deductible pieces, gifting, April March, Nick Jones, screenings, open bar, December 10th, Flux Factory Gallery,To comment on this episode click here. There are currently Comments
First Aired - 02/24/2010 07:00PM
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Andrew Carmellini, head chef of Tribeca's Locanda Verde, talks about how he became a chef and his secret life as a Hip Hop producer.
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Eat To The Beat (11:33)
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Eat To The Beat, Sarah Obraitis, Fairway Market, Andrew Carmellini, Loconda Verde, Greenwich Hotel, Urban Italian, Cleveland, Culinary Institute Of America, New York restaurant scene in 1990, Daniel Boulud, cafe Boulud, crying is part of healing,A True Rennaisance Man (8:11)
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The Crown, pastry, Cafe Bouloud, parties in Tokyo, guitar, Hip Hop and Acid Jazz, producing, live tracks versus samples, having a band is a pain in the ass, 128 tracks at a time, The lyricist Josh Gripper,The Loconda Classics (13:48)
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Loconda Verde, winter menu, pumpkin and root vegetables, the Loconda classics, duck meatballs died, people come back for what they loved, pea ravioli, hotel restaurants, The Greenwich Hotel, restaurant music lists, chicken soup, Robert Deniro, naming the restaurant, Urban Italian, storybook and cookbook, performing live, Andrew Carmellini, sheeps' milk riccotta,To comment on this episode click here. There are currently Comments
