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First Aired - 04/09/2013 01:15PM
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There's some friendly chaos going down in the kitchen all around the world! On this HRN Community Session segment, Eddie Shumard sits down with Joe Che, the founder of Chaos Cooking. Listen to this interview to find out what inspired Joe to bring people together with events that feature communal food and drink. Learn how to organize your own Chaos Cooking event in your town, and hear why it can be a valuable experience for both novice and expert home cooks. Learn about past Chaos Cooking events in rich culinary cities like New Orleans and Paris! If you're in the New York City area, make sure to check out Chaos Cooking's upcoming party in Gowanus, Brooklyn. This program has been sponsored by Hearst Ranch. Thanks to Idgy Dean for today's music.
"You can't get anymore intimate than cooking and eating together." [7:30]
"It's an age old recipe- people, food, and drinks!" [10:50]
-- Joe Che of Chaos Cooking
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Chaos in the Kitchen (16:37)
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Chaos Cooking, Joe Che, gluttony, wine, birthday, NPR, All Things Considered, Mashable.com, New Orleans, Brooklyn Brewery, SXSW, crawfish boil, Nashville, The Gowanus Girl, BYOB, loft, hot plate, microwave, cast iron skillet, food, bruschetta, India, lasse, saffron, high end, guacamole, salmon mousse, caviar, cooking techniques, pulled pork sliders, pork butt, organic, social networking, recipe exchange, Gowanus Lofts, personality traits, dating, Eddie Shumard,To comment on this episode click here. There are currently Comments
First Aired - 06/29/2010 12:00PM
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This week, on the premiere episode of Cooking Issues Dave Arnold took caller's queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don't miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.
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Cooking Issues Introduction: The Show Debuts! (16:11)
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Dave Arnold, Cooking Issues, Heritage Radio Network, The Barterhouse, call in live and ask questions!, wine at lunch, you can't distill legally in the US without a license, Jimmy Fallon Show, rotary evaporator, bitterness doesn't distill, just aroma and flavor, fresh herbs are impossible to re do any other way, Dave's pet peeves:, he hates the world molecular gastronomy, don't use the term!, it's meaningless, new cooking technologies are always being used in restaurants, people assume if you use new technologies for cooking that you are making crazy wacky food, making good foam is a good skill to have but rarely applicable, foams are nothing new, marriage of technique and flavor, centrifuge,French Fries, Dried Ice & Gin (10:47)
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new techinques in the kitchen, french fries, they are problematic, you want a crispy outside, don't want it to taste greasy, the potato should taste like an actual potato, any idiot can make a donut that taste good when it's hot, the challange is to make fried food that taste good when it's cold, with drying and blanching you get hollow fries, they ended up soaking the fries in an enzyme, dried ice is much easier to store than liquid nitrogen, if you chill a drink with dried ice it will carbonate a little bit, serving chilled drinks at a party, liquid nitrogen's cooling capacity is similar to normal ice, Dave has a lot of gripes with gin and tonics, different gins are good for different purposes, Hendrix, a good gateway gin is Plymouth, dried ice is kind of expensive, it's easy to get cold burns from dry ice, use gloves when handling,Vacuum Sealing, Brisket & Suvee Tenderloin (22:44)
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induction unit, the most efficient way to cook, uses electricity, it literally heats the pan by using an oscillating magnetic field, our electricity is more expensive than our gas, vacuum packing machine, repackaging meat into usable sizes, www.cookingissues.com, if you're vacuuming to put something in the fridge or freezer you want a heavy vacuum, your product needs to be very cold before you vacuum, if you're using it to cook a hard vacuum will change the texture of the meat when it's cooked, Food Saver guided the way for the consumer public to start thinking of this stuff, circulators, cooking brisket, brisket is a tough cut of meat, treat it like a braise, 24 hour marination, the next caller is live from Thailand!, suvee tenderloin, connective tissue,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2011 12:00PM
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Cooking Issues goes from Brooklyn to Bogota as Dave does a call in show from Columbia. Learn about the exotic fruits of the country like the lulo as well as what the are some of the best juicers for vegetables and juicers. Ever consider putting an espresso bar in your home? How to get super-strength gelatin? How to make black garlic? You better tune into this episode for all this and more. This episode is sponsored by the NOFA-NY Locavore Challenge.
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Hola From Bogota (25:02)
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Cooking Issues, Dave Arnold, Nastassia Lopez, NOFA-NY, calcium hydroxide, Calcium carbonate, Columbian fruits, Lulo, espresso, home espresso setup, professional espresso machine, Bogota, altitude, eggs, David Chang, quail eggs, duck eggs, treating eggs, egg protiens, wd50, peeling eggs, papaya, don't flash papaya's, juice extractors, juicing vegetables, juicing fruits, Champion Juicer, [Available, (video, enabled)], Carlos, Salguero, to, Jack, show, details, 12:58, PM, (1, hour, ago),Dropping Acid (27:48)
Tags:
Medellin, Cartagena, bloom strengths of gelatin, gelatin, Strength of gelatin, sheet gelatin, concentration of gelatin, gelatin summary and conversion, cocoa tea, tartaric acid, citric acid, malic acid, lactic acid, making my own vinegar, vinegar mother, acetic acid, black garlic, age garlic, ike jime, iPad app, Harvard, Harold McGee,To comment on this episode click here. There are currently Comments
