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First Aired - 08/05/2010 12:00PM
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This week, author Kara Newman, author of "Spice and Ice", stops by to announce the second golden age of the cocktail. She and Linda wade through mixed drink mythology to discuss the first cocktail, the origin of household drink names,dilution, infusion, and the tiki aesthetic. The show heats up as they break out the sangritas and talk about adding spice to your drink and your evening. This show is brought to you by Hearst Ranch.
Photo: Spice & Ice by Kara Newman
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A Taste of the Past Introduction: Kara Newman (15:14)
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A Taste of the Past, Linda Pelaccio, Kara Newman, Hearst Ranch, cocktails, spirits, the bartender has become more like a celebrity chef, for better or worse, second golden age of cocktails, culinary and cocktail tourists, cocktail mythology, folk lore, hard to trace the roots of cocktails, the Martinez was supposedly the first cocktail, all the great Gin came from England, the Martini originated in America, Jerry Thomas, Kara is also a member of the Culinary Historians of New York, origins of drink names, The Museum of the American Cocktail, Tales of the Cocktail, Spice and Ice, published by Chronicle Books, Kara reviews cocktails and writes a column for The Wine Enthusiast, punch, 4 drinks at a tasting is ideal, dilution, some bartenders recommend that you try a whiskey straight then with ice and then with water,Spice & Ice: More with Kara Newman (17:53)
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margaritas are named after a woman, some stories are tall tales, drinks with spice!, chili, wassabi, people have been mixing spice with alcohol for quite some time!, there is a long history of this south of the border, rimming of the glass, Sangrita, traditionally from Mexico, it means bloody little thing, tiki culture, wonderful tacky element, it then became a bit too tacky, now it's back!, coconut and rum, brilliant combination, some people treat spice like an extreme sport, trying to find the hottest drink in the world, there are a lot of different ways to get flavor from chili into drinks, infusing, let the pepper sit in your spirit and let it infuse for an hour, jumbo cocktails at chain restaurants, Japanese bartending, petite drinks, sake, Little Market by Tad Carducci is Linda's cocktail of the summer, he made it at the Manhattan Cocktail Classic, Astor Center, Spice: The Fennel Frontier, rimming glass in spicy peppers, work with powder, chipotle powder,To comment on this episode click here. There are currently Comments
First Aired - 08/10/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia spoke about the scientific wonders of Miracle Fruit, buying a Dutch Oven, cooking pasta as if it were risotto, fixing (and cleaning!) a refrigerated centrifuge from Ebay via a blood bank, plus a fascinating and brief history of the Tichborne Dole. This episode was sponsored by Fairway: like no other market.
Photo 1: Mircale Fruit, Photo 2: The Tichborne Dole
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Cooking Issues Introduction: Miraculin, Cooking Pasta & Meat Glue (17:26)
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Cooking Issues, Dave Arnold, Fairway Market, mircale fruit, Miraculin, binds to your sweet receptors, causes things that taste sour to also activate your sweet receptors, flavor tripping parties, if you want to try under controlled circumstances come to the Harold McGee lecture series, there is also a substance that erases your sense of sweet, dutch ovens, why use a plastic knob?, you can use any knob you want, be careful you don't get your enamel cast iron too too hot, check the cast iron cookware post on Cooking Issues, Dave's advice for cooking pasta, Cesare Casella, he sometimes cooks his pasta like risotto, add salt for flavor, boiling water is a fine temperature to use, pre soak dry method, pre soak dry paste, reducing cooking time, meat glue question, are there local sources of meat glue, meat glue is an enzyme that you can use to bind proteins together, totally natural, you usually have to invest in a kilo of it, desire for meat glue amongst chefs has increased, Ajinomoto,Ice Law, Pimped Out Centrifuges & Tender Turkey (14:08)
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email question about ice, the fundamental rule of all cocktails: there is no chilling other than from dilution, there is no dilution without chilling, the only way ice can chill is through melting, in a stirred drink it will get colder with small ice, ice is ice from a physics standpoint, depends on surface area, how effective are you shaking?, centrifuge, good for delicious nut oils, olive oil, clarified fruit juice, refrigerated centrifuge, Dave won it on ebay for $99!, equipment troubleshooting, it's a good sign when you plug something in and nothing happens at all, a pressure cooking is a poor persons autoclave, getting meat tender with food safety issues in mind, sous vide, combi oven, 65 degrees celcuis should be enough for turkey, cvap oven,Cvap Ovens, Water & The Tichborne Dole (13:12)
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cooking tender but safe meat, beef techniques, c vap oven, you can't accurately control the temperature of a regular oven, moisture always evaporates off your food and changes the temperature of the oven, you can set humidity of 100% on a cvap, low temperature work with a circulator and sous vide, there is little potential for re contamination with sous vide, Fix The Pumps, Darcy O'Neil, soda fountain, recipes for making your own mineral water, seltzer was originally water from a place in Germany, magnesium chloride, tofu coagulant, magnesium sulfate, Epsom salts, bottled waters used to be known as purgative, carbonation, bitterness, calcium carbonate modifies the bubbles, it's not very soluble, they added some phosphoric acid, Co2 water, Nastassia doesn't like any of the mineral waters, Mineral Waters of Europe, Google Books, the story of The Tichborne Dole, The Crawls, The Curse,To comment on this episode click here. There are currently Comments
First Aired - 01/05/2010 04:00PM
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Erin Fitzpatrick digs into an earthy conversation with biodynamic farmer Stephen Storch on a cosmic edition of At The Root Of It - PART 2
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At The Root Of It Introduction: Composting (12:58)
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Erin Fitzpatrick, At The Root Of It, Natural Science Organics, biodynamic farming, radionics, Stephen Storch, terroir development, artificial fertilizer, herbicide, compost, composting, homeopathy, dilution, the smallest entity makes the greatest change, microbial life, compost development, manure, Sicilian goats, byproducts, there is a cost involved with compost, the benefit far outweighs the cost, economics, chemicals aren't cheap, growth is greater while utilizing natural methods, artificial nitrogen, why does mint grow wildly?, weeds, dandelion, if people ate dandelion 90% of our health problems would disappear, latex, artificial fertilizers, field sprays, cosmic calcium, herbal medicine, potassium, sulfur, genesis compound,Biodynamics: Vineyard Balance (14:03)
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soil enrichment, soil biology, nitrogen, protein, amino acids, all made from nitrogen, nitrogen is where we get our consciousness from, artificial fertilizers diminish the root systems, atrophy, 500 field spray develops a fine deep root system, minerals give wine its complexity, the trick is to make your wine in the vineyards, insects, bees, butterflies, creatures add balance, air circulation, cosmic energy, silica, climate change, for the past ten years we were in a heavy drought cycle, root growth, grape vines, terroir, the plant needs to have intimate contact with the soil, Long Island, Nova Scotia, the fertility of Long Island allowed Manhattan and Brooklyn to become industrial centers, The Vortex Brewer, structured water, photographs of ice crystals, www.naturalscienceorganics.com, Jack Inslee, Hearst Ranch,To comment on this episode click here. There are currently Comments
