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First Aired - 02/28/2012 05:00PM
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This week on The Beer Sessions, host Jimmy Carbone sits down with brewmaster Garrett Oliver of the Brooklyn Brewery and Clay Gordon of The Chocolate Life. Tune in to learn how to pair different beers and chocolates, some chocolate history, and how Garrett Oliver flavors his chocolate Brooklyn brews. Also, home-brewer Mark Zap sits in and shares some of his unique beers. This episode is sponsored by GreatBrewers.com.
"You can create chocolate-ly characters that are not from chocolate... but we've done a number of beers that are aged on cacao nibs."
--Garret Oliver of Brooklyn Brewery on Beer Sessions Radio
"[Chocolate] plays extremely well [with beer]. It's important to think about the texture...you're looking to compliment in flavor and compliment in texture...the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate"
"The challenge for me has been to find recipes that break away from 'port and chocolate'...now there are chocolates that have chili powder that compliment an IPA quite well."
--Clay Gordon of The Chocolate Life on Beer Sessions Radio
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Beer Sessions Radio: Chocolate & Beer! (18:21)
Tags:
chocolate, beer, Oxford Companion to Beer, Garrett Oliver, The Chocolate Life, Brewmaster's Table, oysters, homebrewing, Mark Zap, Brewing As Art, saison, Clay Gordon, Venezuela chocolate, cacao, Mary's Maple Porter, Brooklyn Brewery, champagne yeast, maple syrup, expensive beer, caramel, texture, flavor, Tcho, San Francisco,A Perfect Pair (17:39)
Tags:
Hershey's, sour milk, craft brew movement, cocoa liquor, conching, fermentation, alkalization, wine, beer and chocolate, culinary expertise, citrus oil, chili,To comment on this episode click here. There are currently Comments
First Aired - 05/07/2013 12:00PM
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Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps.
"Human breast milk is vastly water, so you would assume that a mother's milk is close to her blood alcohol level." [15:20]
-- Dave Arnold on Cooking Issues
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Milk, Hazelnuts, and Bissap (62:53)
Tags:
flavorists, Peter Kim, Museum of Food & Drink, tasting, MOFAD, corporate, Africa, Peace Corps, guitar, lawyer, illegal drugs, milk, whole milk, New Haven, freezing milk, mouth feel, fat globules, cooking with milk, human breast milk, breast feeding, protein, fat, pasteurization, powdered milk, alcohol, lactation, babies, Carlos Salguero, rapping in public, Toronto, clamato, Grimace, white wine, bloody mary, coriander, syrup, ginger ale, ginger beer, non-alcoholic, puree, smoothie, bissap, mint, coffee, foam, microfoam, latte art, espresso, hazelnuts, John Riper, meat grinder, dog bones, motor, mocha pots, infusion, nut milk, aerated chocolate, Heston Blumenthal, juice extraction, juice yield, tannin, persimmons, large format ice, dissolved gases, Senegal, fermentation, grain, Cameroon, millet, manioc, palm wine, Muslim, conch, African cuisine, Dakar, gastro-tourism, Sean Brock, D.O.M., iron deficiency, Top Chef, Harold McGee, cooking competitions, Iron Chef, Wiley Dufresne,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2012 03:00PM
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Do you know what you're looking at when you read a chocolate label? Clay Gordon is here to help on this week's episode of Straight From the Source. Clay explores ingredients, regulations and standards as they relate to chocolate and breaks down all the fine print on a chocolate bar label. What do percentages mean? What are the differences between dark, light, white and milk chocolate? Find the tools you need to be a more educated chocolate consumer on Straight From the Source. This program was sponsored by Hearst Ranch.
"Chocolate labels are all regulated by the US Government." [02:02]
"It's amazing that more chocolate doesn't use salt as an ingredient." [05:30]
"People often confuse percentage of cocoa with quality. There is no direct correlation between the two - none whatsoever." [10:15]
"The issue with vegan chocolate is the sugar that's used to make the chocolate." [12:00]
--Clay Gordon on Straight, From the Source
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How To Read a Chocolate Label (16:40)
Tags:
labeling, chocolate bars, government regulation, legal standards, white chocolate, organic bittersweet chocolate, ingredient list, flavor enhancers, salt, vanilla, vanillin, cocoa bean blends, vegan, gluten free,Ingredients, Percentages & More! (16:16)
Tags:
standards of identity, milk derived ingredients, butter oil, fat blends, melting points, mouth feel, texture, definition of chocolate, cocoa butter replacements, certified organic, cocoa cooperative, Green & Blacks, Cadbury, fair trade certification, Kraft,To comment on this episode click here. There are currently Comments
