Snacky Tunes
LIVE 2 - 3pm EST
First Aired - 01/31/2010 02:30PM
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Cutting The Curd discusses pizza this week with Lara Pira and Founder of Pizza a Casa Mark Bello. The best pizza places in the tri-state area are revealed as well as the details of Pizza a Casa's new spot opening on the lower east side of NYC.
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Pizza at Home with Founder of Pizza a Casa (16:19)
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Roberta's pizza for the win!, good flavors and combinations, the famous Beastmaster, berkshire pork sausage, making pizza, Mark grew up in New York and New Jersey, went to College at Washington University and then Chicago for Graduate School and pizza options were limited to only Domino's and Deep Dish, started a pizza lab at home, restaurant pizza ovens are between 600 to 1100 degrees, home ovens can't compete, they max out at about 550 degrees, pizza parties that teach you how to create thin crust New York style pizza anywhere even, the Chicago natives in studio here today hate deep dish, mission of less is more, started business with friends in Chicago, started catering parties, Mark worked at Murray's cheese shop when he moved to New York, Mark Bello of Pizza a Casa, www.pizzaacasa.com, all kinds of pizza classes including kosher, new storefront, 371 Grand St near Essex street market in Manhattan, pizza self sufficiency class, the absolute necessity is a good baking stone about a half inch thick,When it Comes to Pizza the Simplest Things are Best (14:27)
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pizza in Germany, hard to chose a favorite pizza, Tottono's is Mark's favorite in Coney Island, still closed due to a fire, New Haven Pizza: Sally and Pepe's, Sally and Pepe's both use cornmeal, pizza making tradition, Margherita piazza from Neopolitan, Lombardi's first Neopolitan pizza in New York, the importance of the oven, Pizza a Casa soon to open on Grand street in NYC will have a Viking oven, Laura's smuggles ten pounds of frozen beef tripe and pig's feet home, Pizza a Casa set to open in March of 2010,To comment on this episode click here. There are currently Comments
First Aired - 12/13/2011 03:00PM
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On today’s THE FOOD SEEN, John Winterman, Maitre D’ of the 3 Michelin Star restaurant Daniel in New York City, stops by to explain exactly what a Maitre D’ does. Literally meaning “master of the”, John oversees the waitstaff, manages the dining room, handles reservations, and in all, is there to ensure customer satisfaction. He’s also a certified sommelier, an expert in artisanal cheese, and quite a dashing fellow.
"I like the idea of working for the eccentric chef-owner", John Winterman, Maitre D’ of Daniel
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The Food Seen: John Winterman (18:18)
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The Food Seen, Michael Harlan Turkell, Daniel, Daniel Boulud, Daniel NYC, Maitre D, Master of Hotel, staggering seating, what does a Maitre D' do, marraige proposals, Le Cirque, in house PR, new media, text messaging, overseas clientele, international clientele, Daniel reservations, black sea bass, Charlie Trotter, Michelin Star restaurants, Scuffletown Saloon, Per Se, team building, manager slots, hotel school, foie gras, Trotters,To Be a Maitre (16:51)
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New York dining scene, Bar Bouloud, Boulud Sud, Gordon Ramsey, Morimoto, 'isa, Recette, Maison Premeire, The Dutch, Belinda, Damon Weiss, The Monkey Bar, front of house, how do you carry a tray, details, restaurant protocols, effortless service, serenading at the table, sommelier,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)
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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
