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First Aired - 10/06/2011 03:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
Emaillogo1
This week on U Look Hungry learn about how one chocolate company is making not only delicious treats but also social change in Madegascar. Joe Salvatore and Tim McCollum of Madecasse talk with Helen Hollyman about how they are trying to change the status quo in Madagascar and the rest of Africa by not only sourcing their cocoa from their but also keeping the manufacturing and creation of their chocolate bars in country. Learn about how this chocolate is unlike any other fair trade organic chocolate and where you can find a bar to munch on today. We highly recommend the Sea Salt and Nibs . . mmmm. This episode is sponsored by Heritage Foods USA's No Goat Left Behind initiative.


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First Aired - 02/28/2012 05:00PM Download MP3 (Full Episode)
Hosted By
Beer-sessions-radio
Sponsored by
Untitled-2
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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First Aired - 02/21/2012 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mp
This week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave's focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it's not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry.

"The key thing with mozzarella curd is that the pH needs to be just right or it won't have the proper texture."

--Dave Arnold on Cooking Issues


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