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Cooking Issues: Pizza Dough & Atomic Gardens (15:50)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Fairway Market, the Cooking Issues Forum has returned!, caller question, making pizza dough, high protein flour, making pizza at home, dough making techniques, snap back problem, use parchment not wax, nuclear weapons tests, GardenHistoryGirl.blogspot.com, atomic gardens, radiation,Roasted Eggs, Cured Pork & Shopping Advice (31:22)
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Passover food, roasted egg, Passover sacrifice, eggs don't reliably explode in the microwave, roasting eggs without them exploding, organic eggs, thick shells, low temperature cooking, roasting, egg shells, cured pork products with previously frozen pork, guanciale, cured pork jowl, lardo, carbonara, pancetta, bacon with carbonara?, cured pork belly, heritage meats, does freezing alter the muscles?, caller question, what to buy with Amazon gift cards?, scanpan, Pressure Cooker, one piece of cast iron, buy cheap pots for boiling water, All-Clad, copper lining, heat transmission, bacon gets rancid in the freezer rapidly, Bone Appetit, caveman food, Wiley Dufresne,To comment on this episode click here. There are currently Comments
First Aired - 12/12/2011 11:00AM
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This week on Let's Eat In, Matt Timms and Rachel Wharton, co-hosts of their own show on Heritage Radio Network, join Cathy Erway to talk cookies--both for Hannukah and Christmas. Tune in to hear why Matt abhors eating on first dates, Rachel's recipe for a perfect pasta carbonara, and Cathy's experience as a sausage-making class. This episode is sponsored by Hearst Ranch.
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Holiday Cookie Time (16:32)
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Let's Eat In, Cathy Erway, Rachel Wharton, Matt Timms, McDonalds, Occupy Wall Street, Heritage Radio Network, Anna Lappe, Cookie Takedowns, The Takedowns, Girl Scouts, Matt Tildon, Brooklyn Larder, Mast, terroir, short bread cookies, Christmas Cookies, Jew, Hanukkah, Joan Nathan, Brooklyn Kitchen, Jewish cooking, traditional meal,To comment on this episode click here. There are currently Comments
First Aired - 04/23/2013 12:00PM
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Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week's Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Mark's Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats.
"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues
"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues
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Wasabi Mashed Potatoes (30:40)
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Piper, Mark Ladner, Del Posto, Senegal, HRN Salon Series, Africa, authentic cuisine, Italy, France, spiedini, Red Wattle, Mangalitsa, wild boar, wild birds, USDA, rice noodles, noodle dough, oobleck, corn starch, sweet potato, miso, hatcho miso, soy beans, The Book of Tofu, The Book of Miso, koji, David Chang, wasabi mashed potatoes, mustard, duck fat, butter, pie, empanada, flake, flavor, butter creme frosting, kidney beans, toxins, chili, beans, ricin, PHA, crockpot,Olive Oil Science Experiment (19:36)
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carbonara, bacon, pancetta, Colonel Sanders, Kentucky Fried Chicken, donut, live tasting, Harold McGee, oils, Zester Daily, fried egg rebuttal, Marcella Hazan, scientist, fish, Arufo, olive oil, unfiltered, frying garlic, tomato sauce, extra virgin olive oil, light transmission, deep fry, tortillas, blenders, Blendtec, Searzall, ninjas, nori,To comment on this episode click here. There are currently Comments
