24/7 Stream
Specials & Highlights
First Aired - 04/06/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Erica highlights the benefits of caramelizing sugar, and talks about why she loves Easter candy so much.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction (8:29)
Tags:
Why We Cook, Erica Wides, Salumi Cured Meats, www.salumicuredmeats.com, Erica put her garden in a month earlier than last year, vegetable plants, seedlings, baby collard greens, peas, arugula, Hudson Valley Seed Library, heirloom seeds, vegetable prison, no animal can get in, rhubarb, long term, Erica wants instant results!,Easter Candy & Caramelized Sugar (10:40)
Tags:
become a fan on facebook!, Erica will be on Chopped next tuesday!, Easter candy, seductive colors, pink, green, easter yellow, spring flowers, Erica has outgrown candy, Halloween, caramel, caramelized sugar, granulated sugar, sugar is a liquid, sugar loses its sweetening power while caramelizing, Vietnamese food, when the French colonized Vietnam they had control of the sugar, French cooks brought the technique of caramelizing, desserts, dark amber color, fish sauce, use heat proof utensils, minced shallots, lemongrass, garlic, black pepper,More On Caramelizing Sugar (7:46)
Tags:
www.salumicuredmeats.com, caremlized onions become more complex, creating volatiles, flavor and fragrance compounds, onions are full of sugar but you don't taste it until you heat them, iced coffee, cocktails with brown liqours, simmering beans, vegetarian dishes, for more depth add some caramel, broiled grapefruit,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Why We Cook Erica talks about how a swimming class lead to the realization that cooking is simply subtracting water from food. She also recounts a recent interaction with a Giant Puffball mushroom, and thoughts as to why it wasn't the delicious Porcine-like treat she'd had hoped. This episode was brought to you by The Barterhouse: importers of fine wine.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Learn To Swim (10:24)
Tags:
The Barterhouse, www.barterhouse.com, Why We Cook, Erica Wides, Heritage Radio Network, ChefSmartyPants Radio Show, Episode 61!, swim technique class, pool water that looks like fish stock, cooking is just about forcing the water out of things, what is cooking all about?, everything has water in it, clear butter fat, clarification, cooking out water, baking, hydrate and then cook the water out, water raises the surface temperature high enough to let you do other things, caramelizing, giant Hen of the Woods mushroom, mushrooms are almost entirely water, they do have protein, giant puff ball mushroom, texture is key to enjoying mushrooms, they are soggy if you don't force the water out of them,All About Mushrooms (9:46)
Tags:
hiking, bolete mushroom, porcini mushroom, black foods, artificial coloring, white puff ball mushroom, it looks like a human skull, no bug damage, mushroom baby, breaded and tofu, cooking techniques to masquerade something, ratatouille, grilled mushroom, grilled portobello mushroom, marshmallow circus peanut, mushroom texture like soft tofu, insipid, poorly cooked eggplant, mushroom spores, they were making my eyes and throat itch, they can contain over a trillion spores, do not stick mushrooms up your nose, Bob Dylan mushroom lung, roasting mushrooms,Cooking Mushrooms in Alternative Ways (8:35)
Tags:
basic principle of cooking, roasted mushrooms, overcooked mushrooms, mushroom chips, mushroom jerkey, they were really good, almost burned mushrooms, mushrooms as garnish, snack mushrooms, teaching is like parenting, sometimes it is good not to tell to much to your children, mushrooms are like sponges, mushroom myths, quickly soak mushrooms, pork porterhouse chops, Heritage Foods USA, less water more flavor, dehydrated mushroom, flavor spunges, picking mushrooms,To comment on this episode click here. There are currently Comments
First Aired - 09/21/2009 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Deborah talks with Anna Thomas author of Love Soup, custom furniture maker Charlie Shackleton and gardening expert Charlie Nardozzi.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Soup of the Day with Author Anna Thomas (10:07)
Tags:
soup of the day, methods to prepare stocks for deeper flavor, roasting, caramelizing, broth, the pleasure of cooking and entertaining, soup as a comfort food, green soup and sustainability, recipe was published in Los Angeles Times, winter soup, dark leafy greens, chard, kale, cooking and writing process for recipes are very different, the best cooking comes from intuition, freedom to cook, less thought can produce greater results, cooking is a creative process, experience as a home cook, cooking is different for Anna because a project can be finished in one day rather than three years, Anna Thomas's new book: Love Soup, Anna Thomas works in film industry,Anna Thomas Vegetarian Cooking and the Loss of Home Cooking (14:38)
Tags:
loss of home cooking, kitchen is the land of our ancestors, cultural heritage, soup is an easy start for a home cook, Anna’s first book: The Vegetarian Epicure, basic ingredients, influence, traditions, seasonal,Deborah talks with Charlie Shackleton; Creator of the Naked Table Project (12:53)
Tags:
connecting people to the environment around you, a table represents community, productivity and much more, why the name: The Naked Table Project?, useable and functional materials, locals came to the workshop to make their own furniture and then to the forest to see where the wood was sourced from, a summation of the history of what the people who use this table have been through,What is the Naked Table Project? (4:10)
Tags:
invite people to assemble their own pieces, formed relationships with loggers, truckers, sawmill workers, documented the chain of sourcinng all materials used for furniture making, a picture book that documents the people and stories behind the chain of custody for each furniture piece, planting seedlings of trees in the forest to account for trees lost to production, finished furniture will be traceable by GPS coordinates to the specific area of the forest in Vermont, similar philosophies among woodworkers, www.VermontWoodFestival.org, 6th Annual Fine Furniture and Woodworking Festival, September 26th and 27th, history,Gardening Now with Expert Charlie Nardozzi (11:19)
Tags:
squashes and zucchinis, potato leak soup, root crops, pot planting is great because of their mobility, changing of sun angles, fruit trees, apple picking, pear trees, greening represents finding fruit like grapes and pears on wild trees, a great leaf usually represents a safe food, always good to compare with another source for safety, Oyster mushrooms, local mushroom walks are important to learn about edible varities, on the east coast frosts are coming soon if they have not yet!, Indian summer can prolong the traditional gardening season, root vegetables can be left in the ground, listeners please e-mail gardening and any other questions to: deborah@ediblegreenmountains.com,To comment on this episode click here. There are currently Comments
