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Hosted By
Pleasure
Sponsored by
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Published February 1, 2015

Running time: 35 Minutes

By Emily Acosta

"Cutting the Curd" producer Emily Acosta is bringing HRN special coverage of the 2015 Cheesemonger Invitational Competition and Winter Fancy Food Show in San Francisco. Asking attendees in the American Cheese Society aisle of the trade show some big questions, Emily gets the scoop on the necessary cheesemonger skills, current cheese issues, and cheese predictions for the year to come!

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Hosted By
Sharp-_-hot
Sponsored by
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Brisket King & Skin Cleanse: This week on Sharp & Hot, Emily talks about two things that fit perfectly together - brisket and skin care! First, she chats with Adina Grigore, author of Skin Cleanse. Skin Cleanse helps readers diagnose and understand the underlying causes of their individual skin problems and offers all-natural recipes—using inexpensive ingredients that can be found at the grocery store to treat them effectively. Later, she's joined by Chef Brian Perrone and Jimmy Carbone who recap Brisket King, an event where 20+ chefs competed for the glory of beef! This program was brought to you by The International Culinary Center

"Look for places you know about the food and how it's being made." [12:00]

--Adina Grigore on Sharp & Hot

"Each year we get to crown a different brisket king of NYC!" [17:00]

--Jimmy Carbone on Sharp & Hot


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Hosted By
Fuhmentaboudit
Sponsored by
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This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the show with some brewtastic events coming up in the near future before welcoming homebrewers Matt Federico and Andrew Berman. Getting the story behind how they starting brewing together, these guys were inspired from a standard homebrew kit that managed to get them into refining their techniques and flavors. Chris and Mary ask which beers they initially started with and the reasons behind their choices and how they have evolved to the point where they have put their brews up for competitions (recently placing 2nd at the Brooklyn Wort Homebrew Competition) and have becoming involved in the local brew scene. After the break, Matt and Andrew share the details behind some of their new brews and their favorite repeaters. This program was brought to you by Edwards VA Ham.

"The first repeat beer we did was a rhubarb gose, that was the first beer we thought was awesome and had to do again." [20:20]

--Andrew Berman on Fuhmentaboudit!


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