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First Aired - 04/16/2012 03:30PM
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On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.
"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease
"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease
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Parm NYC and Food Headlines (4:02)
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lard, homemade pantry, hipsters, Parm NYC, The Grill, Athens, Townies, Food Headlines,Hank Will of Grit Magazine (7:02)
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Grit Magazine, lard, Hank Will, shortening, processing, fat, leaf fat, render, high temperature, bleaches, deodorizers, partially hydrogenated, healthy fat, trans fat, grease, bacon fat, pie crusts, fried chicken, carbohydrates,Leaf Lard and Rendering (5:28)
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kidney, melting point, leaf lard, premium fat, cheese cloth, cracklins, expensive, artisan, rendering, doughnut, Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient,Alana Chernila and The Homemade Pantry (11:37)
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The Homemade Pantry, air popper, tortilla press, dehydrator, buy vs. make, yogurt maker, toddlers, yogurt, tortillas, crock pot, freezer, chest freezer, fruits and vegetables, Ziploc, cereal, DIY, crackers, bread making, marshmallows, fruit roll ups, recipes,To comment on this episode click here. There are currently Comments
First Aired - 08/10/2010 03:00PM
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This week on The Food Seen Michael sat down with Catherine Kramer & Zack Denfeld to talk about biohacking, Monsanto and GMOs, using glow-in-the-dark fish to make sushi, plus Zack's experiences in India and Cat's social experiment distributing free food. Tune in for an extremely insightful look at the way we currently source food and the way we may some day source it, sci-fi style. This episode was sponsored by Hearst Ranch: grass-fed beef from California.
Photo's 1&2: Glo Fish Sushi, Photo 3: Pictoral Brinjal Chart
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The Food Seen Introduction: Catherine Kramer & Zack Denfeld (18:59)
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The Food Seen, Michael Harlan Turkel, Cathrine Kramer, Zak Denfeld, demonstrating a nano scale, nano ice cream, freezing an ice cream base with liquid nitrogen, Monsanto, cost benefit, what's the one crop that's sold all over the country?, eggplant, agricultural biodiversity, DNA plant technology, what happens if you put a fish gene into a tomato?, small insertion of a trans gene, people are allergic to proteins not genes, intellectual property agreements, cross tolerant genes, In vitro meat, solving problems with the meat industry, global consumption of meat is increasing, growing meat in labs, grow the cells you need, is there room for science in a domestic setting, is there a place for GMO's?, concerns over gene transfer, retaining genetic diversity, bio hackers,Staying Local vs Staying Efficient (14:17)
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eliminating processes to make things faster, applying technology to the base or mode, encouraing laziness, GMO's should be considered when they can be of some benefit to somebody, need for time saving, the more efficiantly you can buy meals the less connected you are to food culture, capitalism, we spent 50 years using efficiency as the main driver of the food system, what else should we take into consideration?, if other creatures don't come to your farm something is wrong, product to byproduct, urban grazing, FDA approved dumpster dived bagels, how rotten is too rotten?, informal self policing mechanisms, repurposing the system, scaling horizontally, putting waste food into a burner for energy, The Not in California Roll, GF Pizza, glow in the dark fish, GFB, pet vs food debate, informal distribution of knowledge, Call Me Cat, http://callmecat.com/, www.genomicgastronomy.com,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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Bread scientist, oven builder, and Slow Food advocate Dick Bessey on how to bake the perfect loaf, featuring music by My Sister in 1994 (Travis Stewart, Ben Engel, Tom Barr, Donald Ducote).
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Bread 101: An Introduction (14:19)
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Roberta's bread project, oven, Dick Bessey, step-by-step, bread how-to, origins, Ben Engeld, ingredients, buy best ingredients you can afford, flour, salt, water, no commercial yeast, sourdough culture, King Arthur Flour, unbleached, bleaching removes flavor, whole grain flour, health properties,Ingredients (32:14)
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King Arthur Flour, general purpose flour, $5/5lbs. bread, no additive salt, plain kosher salt, tap water, bready vs. yeasty flavor, steps, straight dough, mix flour and water, mix instant yeast, add salt, let rise, punch down, hand mix, folding dough, pull it all together, dig and fold repeatedly, dough becomes elastic, dump out of bowl, flour countertop, serves 2 loaf measurements, weigh your ingredients, baker's math, 60% hydration loaves, wetter doughs harder to handle, yeast, when to add, 100% flour 65% water, 100 grams flour 65 grams water 2 grams salt 10 grams dried yeast, cover cup with plastic wrap for thirty minutes, mix in salt and yeast or sourdough starter, shaping process, baguettes, slashes, blowouts,Tools (18:56)
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tools, minimal tools, gram scale, pizza stone, ceramic, preheat oven, heat transfer, stone conducts heat into loaf, 1/4 to 3/8'' thick, HearthKit, preheat oven at 500 degrees with stone in it for one hour, quarry tile, pull heat back down to 450 degrees when you put dough on stone, peel, wood paddle, parchment paper, instant read thermometer, take internal temperature before removing loaf from oven, done when center is 200 degrees, let it darken before taking temp, remove and let sit until room temperature, ACME Bread Berkeley,To comment on this episode click here. There are currently Comments
