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First Aired - 06/08/2010 06:30PM
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Hear about the not-so illustrious reputation of Waldbaum's canned peas and their sulfurous opening scent, and where you can get the best fresh peas as a delicious alternative to the can.
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Why We Cook Introduction: The Sloan House & Shabbos (11:55)
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Why We Cook, Erica Wides, Heritage Radio Network, Institute of Culinary Education, School of Visual Arts, there used to be no dorms, Sloan House YMCA, residence on 34th st and 9th ave, the decline years of New York, mid to late 20th century, Far Rockaway, Erica lived there when she was born, moved the next year to Eastern Long Island, Orthodox Jewish Side, Sabbath, Shabbos,Peas Out! (9:15)
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laws of the sabbath, you cannot cook from sunset on Friday to sunset on Saturday, you have to separate meat and dairy meals, sliced meats, Empire Kosher, Erica's grandmother was an early adapter of convenience foods, cold sliced tongue, bowl of peas, cold canned peas, it's a miracle that Erica even likes food after suffering that abuse, Waldbaums, a lot of people grow up thinking they don't like peas because they've never had them fresh, when you pick them sugars convert to starch, Erica's family grew shelling peas, English peas, if you're gonna grow them use sugar snaps, you don't have to do any work but trim off the tough stem, you get to eat the pea and the pod,Sugar Snap Peas & A Bee Update (8:41)
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Julia Waldbaums, blanch sugar snap peas, whole wheat fettuccine, collard greens, sauteed with garlic, blanched sugar snaps, added old prosciutto and walnuts, mixed with ricotta, non fat ricotta is kind of grainy, sugar snaps are like two vegetables in one, eating the first peas of the years is one of the greatest joys in food, bee update!, www.whywecook.com,To comment on this episode click here. There are currently Comments
First Aired - 03/02/2010 06:30PM
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This week on Why We Cook, Erica highlights the cabbage and tells us why we shouldn't throw out our moldy vegetables.
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Why We Cook Introduction: An Old Moldy Head of Cabbage (10:18)
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Erica Wides, Why We Cook, Heritage Radio Network, Edwards Ham, thinking about food in different ways, green cabbage, cabbage has genes of steel and lasts a long time, earth to table cooking, celery root, okra, acorn squash, roasted with grape seed oil and salt, moldy vegetables are still usable,Poor Cabbage! (12:05)
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search Why We Cook on Facebook!, leave comments on the show, cabbage, cut off the moldly parts of old vegetables, Korea, cold weather vegetables, kimchi, kim chee, 29 cents a pound, so cheap it's almost free!, poor people food, sulfur, India, Asia, boiled cabbage, corned beef, crispy brown nutty caramelized cabbage, cole slaw, kale, collard greens, slice your cabbage thin, don't boil it, blanch, the only thing we should boil is water for pasta, use oil and sear and crisp it, fermentation, vitamin C,The Final Word on Cabbage (8:37)
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podcast Why We Cook on iTunes, cabbage deserves its moment in the sun!, Savoy Cabbage, bacon, the key to making good red cabbage is to cook it very slowly, steamed and softened, let the water evaporate, sugars will caramelize, cabbage has a good amount of sugar in it, Brooklyn, farmers market, cabbage slaw, cabbage hats,To comment on this episode click here. There are currently Comments
First Aired - 07/21/2009 06:30PM
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This week on Why We Cook Erica presents a primer on cooking shellfish on the grill and interviews Bernie Wides of the New York Estuary Oyster Project.
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Erica at the Chef's Garden Food and Wine Festival (8:35)
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tuna on the brink of collapse, high mercury, luxury proteins, surplus of lobster, lobster fishery well-managed, weak economy=no one is buying lobster, grilling shellfish, only buy seafood that are sustainable and species that aren't being overfished, Bernie Wides, Chef's Garden Food and Wine Festival,Summer Shellfish on the Grill: Some Ideas and Techniques (11:05)
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during lobster surpluses they get sent to Canada and frozen, blanch or steam lobster, boil in clean sea water, don't use grill to cook something all the way through, don't overcook shellfish, cook shellfish just until opaque, soft shell crab, all shellfish should be bought still alive, mussels, benefits of shellfish farming, ease of cooking mussels on the grill, with shellfish simple preparations are best, clams, oysters, cook oysters very gently, squid,The New York Estuary Oyster Gardening Project (16:19)
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Why We Cook on Facebook, Bernie Wides, oysters, Oyster Gardening Project, New York New Jersey Bay Keeper, oversee bays and Hudson Estuary, project origins, historically the New York Estuary was loaded with oysters, main food supply in colonial times, earliest New York restaurants were called oyster bars, New York one famous for its oysters, oysters kept bay clean, now waterways have become polluted, goal of project: reintroduce oysters to estuary, growing oyster reefs, baby oysters came from Flowers Company Oysters, oysters are very effective at cleaning water, Big Oyster, Mark Kurlansky,To comment on this episode click here. There are currently Comments
