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First Aired - 07/13/2010 12:00PM
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This week on Cooking Issues Dave discussed the best way to "pre-batch" cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.
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Cooking Issues Introduction: Vaccum Bag Curing, Skinless Chicken Breast & Big Lobsters from Cape Cod (15:00)
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Heritage Radio Network, Hearst Ranch, Dave Arnold, Cooking Issues, www.cookingissues.com, Mike asks how to cure, use a vacuum bag to cure, it does work!, vacuum marinator, dry cure, nitrates, they have been in cured meats for centuries, you can through a pork belly overnight in a vacuum bag, things that are cured over a long period of time for flavor should be done naturally, Jason wants to know the best way to cook a skinless chicken breast, Dave doesn't like to vacuum the chicken, ziplock bags, immersion circulator, these preps are good for chopping up chicken cold into salad, Michael Laiskonis, Dave was in Cape Cod for 4th of July, lobsters, size limit, as lobsters get older they bear more eggs, old female lobsters are valuable, 20lbs lobster,Pre Batching Cocktails, Bizzare Rare Meats & Douglas Baldwin (15:00)
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cocktails, Dave will be heading to New Orleans for Tales of the Cocktail, B.R. Guest, ice type doesn't make as much of a difference as people think, how much water should you add to a pre batch cocktail?, it's very hard to pre batch a shaking cocktail, you really do need to shake a cocktail to get the texture right, stirring a chilling and diluting process, choose a stirred drink to do pre batch drinks with, Czimers, butchers, Chicago, bizzare rare meats, beaver, lion, racoon, bear, some people get lions as pets or use lions to breed, when nobody wants it anymore an animal broker takes it, if they can't sell it the lion is killed, the skin is sold for fur, the meat is a byproduct, czimers buys that meat, Yak, beaver tails, the tail used to be considered fish to Catholics, they could eat in on a fast day, whale is labeled as a fish, Douglas Baldwin, sous vide, Nathan Myhrvold, Chris Young, The Fat Duck, eGullet,Manna Candy & A Michael Laiskonis Recipe (15:00)
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Manna Candy, little bugs chew on the underside of leaves and the sap dries up and becomes manna, honeydew, force pumped bug poop, Michael Laiskonis recipe, caller is having trouble with the fruit burning at 180 degrees, it only gets worse when she adds more sugar, is the pan too hot?, Michael is probably using an induction burner, use an induction pan to prevent scorching, immersion circulator?, no way to get a water bath up to 225, pectin, LMA pectin, traditional pectin, Dave is teaching a class on the 28th of July for high tech cocktails at the French Culinary Institute, Nils Noren,To comment on this episode click here. There are currently Comments
First Aired - 05/08/2013 04:00PM
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Tara Wright is the head bartender at 21 Club, the historical speakeasy located on 52nd street in New York City. During our time speaking with Tara, she explained to us the special cocktails she created inspired by the upcoming movie, The Great Gatsby and why they are representative of that time period and that movie specifically. Tara also gave us the historical backstory to the historical establishment that was opened on December 31, 1929. She tells us the creative way in which they were able to conceal the cases and cases of alcohol, using a 5,000 pound brick door and a dip switch.
"It [gin] was popular with F. Scott Fitzgerald because he believed that you couldn't smell it on his breath so it was an ideal drink". [7:30]
--Tara Wright on The Speakeasy
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Great Gatsby Inspired Cocktails (15:45)
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21 Club, NYC, prohibition, wine cellar, classic, gastrique, The Great Gatsby, gin, lavender lime ricky, sazerac, cocktails, .,History of the 21 Club (14:15)
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historical overview, architecture, David Niven, wine cellar, Mayor Jimmy Walker, cigars,To comment on this episode click here. There are currently Comments
First Aired - 04/15/2013 02:00PM
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Darin Bresnitz is getting spicy on today's Snacky Tunes. Tune into this episode to hear Darin chat with Jimmy Carbone and Steve Seabury about the upcoming New York City Hot Sauce Expo on April 20th, 2013. Hear why Jimmy and Steve teamed up to create this event, and why there is a need for a great hot sauce festival on the East Coast. How do a lot of new hot sauce makers differ from the traditional hot sauce companies? Later, Darin is joined in the studio by Lesley Townsend Duval to talk about this year's installment of The Manhattan Cocktail Classic. Learn about the five-day festival, and some of the new events for this year's cocktail celebration. How is cocktail culture changing? Finally, Darin wraps up the show with Ian Vanek of Japanther. Hear about Japanther's decade-long journey of art, music, and play. How does Japanther hope to combine the worlds of art, food, and music in the digital age? Find out on this week's Snacky Tunes! This program has been sponsored by Tekserve.
"A lot of new hot sauce makers, such as myself, are all about flavor. It's easy to make a sauce that will rip your face off." [9:50] -- Steve Seabury on Snacky Tunes
"Cocktails are going more in the savory direction, and that compliments food a lot better." [30:00] -- Lesley Townsend Duval on Snacky Tunes
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New York City Hot Sauce Expo (20:50)
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Lesley Townsend Duval, Jimmy Carbone, Mosh Potatoes, Meals on Wheels, hot sauce, New York City Hot Sauce Expo, East River State Park, Jimmy's No. 43, pickles, The Slow Food Show, High River Sauces, Steve Seabury, Frank's Red Hot, flavor, Scorpion pepper, savory cocktails, Sriracha, Tears of the Sun, Governor's Island, Pig Island, barbecue, food festivals, The Great Googa Mooga, craft beer, eating challenges, Slayer, burgers, Smorgasburg, Marty Markowitz, 4/20, Bad Brains, Twisted Sister, Guns N Roses,Cocktail Classic (15:30)
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Wavves, California, cocktails, kombucha, martini, New York Public Library, marble, VIP, sold out, The Manhattan Cocktail Classic, Swig and Swine, Union Pool, Tales of the Cocktail, Pork and Punch, Eric Ripert, The Great Googa Mooga, detox,Japanther (26:55)
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Japanther, art, Brooklyn, longevity, decade, Occupy, narcissism, Eat Like Lisa Act Like Bart, MoMA, Tijuana, summer jams, Green Spray Paint, telephone microphone, drums, circuit bending, food installations, Eating the Butt, phonebooth, Clocktower Gallery, red wine, Art on Air, Thank You For Coming, automat, boiled egg, tea eggs, coffee, Ian Vanek, Beets, Limes, and Rice, One Lucky Duck, juice, BAM, TV On the Radio, Send Them Back to Britain in a Body Bag, techno, ocean, Lincoln Center, punk rock, the Whitney Museum,To comment on this episode click here. There are currently Comments
