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First Aired - 03/20/2014 01:00PM Download MP3 (Full Episode)
Hosted By
The-farm-report
Sponsored by
Edw116_150x150_042910sm
This week on The Farm Report, Erin interviews Nancy Bruns and Lewis Payne, founders of JQ Dickinson Salt-Works, located in Malden, West Virginia. Nancy and Lewis tell us about how their company was founded over 200 years ago, and how the aquifer below the land in Malden is essential to the production of their product. This program has been sponsored by S. Wallace Edwards & Sons.

Images from JQ Dickinson Salt-Works

"It's a very bold flavor, yet balanced. It's delicious, as we call it!" [8:50]

"If you salt your own food rather than eating processed foods, you're going a long way to being a healthier person." [30:30]

--Nancy Bruns on The Farm Report


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First Aired - 02/03/2014 07:00PM Download MP3 (Full Episode)
Hosted By
Fuhmentaboudit
Sponsored by
Fairway
Tony Limuaco of Kimcheelicious returns for this week's edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week's edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.

"Oxygen is the thief of all flavor!" [3:45]

"Sea level has a lot to do with food-making." [5:15]

"A whole batch of kimchi has the potential to turn in a single hot summer day." [12:00]

-- Tony Limuaco on Fuhmentaboudit!


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First Aired - 03/22/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mofad
This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink

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Tags:
horseradish, Dave Arnold, Cooking Issues, Heritage Radio Network, Museum of Food & Drink, Harold McGee, rotary evaporator, first time user, maximizing it, habeneros, separating heat from aroma, using a rotary evaporator for earthy aromas, you have to nail the concentration just right or it will taste like dirt, water based distillate, de-oak liquors, don't use automatic distillation, fermented cigar leaves, reduced fat milk and whey in yogurt, heat milk at 180 before you make yogurt, protein denatures, acidic brines, flavor molecules are much bigger than salts, smoking sausage, cherry chipotle pork sausage, cooking sausage, overcooking, don't smoke sausages much over 140, water bath at 140 and then grill to get a crusty outside, temperature control, just because its a sausage doesn't mean you should mistreat it,

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