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First Aired - 04/07/2013 12:00PM
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Hear some horror stories from the kitchen on this week's episode of The Main Course. Patrick Martins is joined in the studio by Liz Clarke of Bubby's to talk about all of the things that can go wrong when butchering and working in the back of the house. Tune in to listen to stories about troublesome grease traps and gory wounds delivered by slicers, bandsaws, and knives! What did Liz do when the sewers and grease traps backed up into a restaurant that she formerly worked at? Find out what can go wrong during holiday meals, and how an unreliable staff can be a true nightmare! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The Hollows for today's musical break.
"Slicers are so dangerous, and they're even more dangerous when you're cleaning them. I try to teach to teach my employees- respect the equipment." [8:10] -- Liz Clarke on The Main Course
"Slicers are so dangerous, and they're even more dangerous when you're cleaning them. I try to teach to teach my employees- respect the equipment." [8:10] -- Liz Clarke on The Main Course
"Kitchens, to me, are one step away from a jail situation..." [33:40]
-- Liz Clarke on The Main Course
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Deep Wounds and Feces (24:45)
Tags:
kitchen horror stories, S.Wallace Edwards & Sons, Liz Clarke, Bubby's, kitchen size, anxiety, Zen, workflow, butcher, intuition, communication, troubleshooting, protocol, bandsaw, brunch, line cooking, pork, swine flu, slicer, salami, Silva, coffee grounds, grease trap, ham bone, fecal matter, poop, air, toxic, The Health Department,Fire in the Oven! (17:35)
Tags:
Locust Tree, Woodstock, turkey fat, kitchen fire, holiday, beets, goat cheese, oven, salt, shit show, brunch, drinking, jail, dishwasher, restaurant manager, line cook, sauteed, grill, concentration,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2012 06:30PM
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On this episode of U Look Hungry, our hostess Helen Hollyman is joined by Sam Richman of the new Mexican restaurant Gran Electrica located in DUMBO, Brooklyn. Tune in to hear Sam talk about his recent trip to Mexico, and what he learned about Mexican cuisine during his travels. Hear about Sam's love of masa-based foods- fresh tortillas, gorditas, and more! There are so many delicious, savory dishes on the menu at Gran Electrica; listen as Sam talks about the upcoming Cinco de Mayo menu. What are some of the best Mexican cookbooks? Tune in to this episode of U Look Hungry to find out! This episode has been brought to you by Fairway Market.
"What's cool to me about Mexico is its link to the past. It's interesting to see places that don't have a direct connection to the Western world."
-- Sam Richman on U Look Hungry
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Masa and Mole (15:08)
Tags:
New York City, Gran Electrica, DUMBO, Colony, Brooklyn Heights, The Fat Duck, Sam Richman, Mexican cuisine, foodie, economic consultant, dishwasher, Mexico, Mexico City, Puebla, mole, masa, Nicos Mexican Restaurant, heirloom corn, corn tortillas, mill, Texas, Oaxaca, Dave Arnold, aromas, corn, salsa, taco, mole verde, sauce, ribs, ceviche, lime juice, cookbook, Diana Kennedy, Rick Bayless,What's on the Menu? (14:25)
Tags:
Mexican cookbooks, gordita, fat, dough, anteojos, watercress, frittata, cilantro, dried chilies, Rancho Gordo, chipotles, Tortilleria Nixtamal, Maseca, Cayuga Pure Organics, monoculture, starch, cinco de mayo, garden, Brooklyn Bridge, carnitas, lengua, brisket, mariscos, Tecate, horchata, cocktails, mezcal, Dinners at 525, ingredients, beef, chicken, potatoes, fava beans, fava bean tostadas, tomato, tomatillo, soup,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2009 02:00PM
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Mo Frechette talks with Paul Saginaw about how he and Ari Weinzeg started Zingerman's, and what it takes to run a successful food business.
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The Origins of Zingerman's (6:20)
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Mo Frechette, Zingerman's, Paul Saginaw, mail order, deli, sandwiches, Ari Weinzweg, the origins of Zingerman's, Ann Arbor, dishwasher, management, Paul started a retail fish market, corner grocery store, collard greens, pork rinds, restaurant business, Ari and Paul had been talking about the fact that Ann Arbor did not have a good corned beef sandwich, Paul leased the old corner store to open a deli with Ari, meat slicer, cigarettes, delicatessen, lines out the door, Detroit, suburbs, the bread makes the sandwich, baker,Bread & The Importance of Customer Satisfaction (12:17)
Tags:
ownership opportunity, ZIngerman's Bakehouse, Frank Carollo, artisan bake shops, time is not a dimension time is an ingredient, business models, management techniques, standards for excellence, defining the culture of an organization, traditional full flavored food, being active in the community, customer service, making the customer feel like they are the most important part of the day, ownership, payroll, partnerships, quality, education,To comment on this episode click here. There are currently Comments
