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First Aired - 08/07/2012 06:30PM
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Has foodiness co-opted peanut butter, too? Unfortunately, yes. Tune into this week's episode of Let's Get Real to hear Erica Wides dish the cold, hard truth about peanut butter. See the ingredient list on that jar of Skippy? That's right, it's filled with hydrogenated oils and corn syrup! But don't fear- you can still reap all of the healthy benefits of peanut butter if you just make it at home. Learn how to make peanut butter with a little know-how and your everyday kitchen appliances. Tune into this episode to hear more from Erica about the "Brooklyn food movement", Plumpy'nut, powdered peanut butter, and the increasingly common peanut allergy. This program has been brought to you by Cain Vineyard & Winery.
"Peanut butter has one ingredient- peanuts! Maybe salt if you want it salty." -- Erica Wides on Let's Get Real
"Peanut butter has one ingredient- peanuts! Maybe salt if you want it salty." -- Erica Wides on Let's Get Real
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I'm a Triathlete! (23:54)
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fat kid, exercise, boredom, food obsession, reading, dork, children in Africa, ballet, modern dance, gaydar, tennis, swimming, zumba, triathalon, half marathon, bicycling, Olympic, pancakes, corn syrup, white flour, sugar, elitist, buffet, peanut butter, candy, Peter Pan, Skippy, hydrogenated oils, foodiness, jelly, pectin, Jif, Welch's, jam, preserves, Nathan Lane, glucose, orthorexia nervosa, potato people, bananas, Jack Kerouac, natural peanut butter, peanut allergies, monoculture,Homemade Peanut Butter (22:47)
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the 99% percent, white bread, Little House on the Prairie, jam, pickles, Jimmy Carter, Ronald Reagan, the metric system, diet soda, frozen dinners, Heritage Radio Network, Bushwick, fetish, Chris Nutter, food processor, how to make peanut butter, unstable oils, Peanut Butter & Co., foodie, dead bees, bee jerky, absinthe, sea salt, poison sumac, choosy mom, trans fats, diabetes, palm oil, rainforest, peanut oil, fat, butter, cheese, Plumpy'nut, media exposure, powdered peanut butter, remove the fat, black beans, bath salts,To comment on this episode click here. There are currently Comments
First Aired - 03/09/2010 06:30PM
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On a confessional episode of Why We Cook, Erica dishes on her least favorite foods; foods that chefs are supposed to love!
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Why We Cook Introduction: Abalone (12:52)
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Erica Wides, Why We Cook, Heritage Radio Network, Fairway Market, blood oranges, Erica doesn't like orange juice and green bell peppers, chefs are supposed to like certain foods, foods that induce cringing and fear in more amateur consumers, look up Jonestown and Kool Aid, art school films, there's a huge genetic component to taste, weird textures, jellyfish, sushi, abalone, SoHo fish market, www.pinknsour.com, sashimi, Korea, shellfish, abalone had an audible crunch, crisp texture,Foods Chefs Are Supposed to Love: Uni (12:08)
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Fairway Market, join the Why We Cook page on facebook!, Erica doesn't like uni, sea urchin, good taste weird texture, sea urchin are gonads, ovaries, $450 a kilo, butter substitute, fish n chips, cake, haggis, Erica didn't like beer until she was 30, nato, soy beans and salt, fermented, extreme ammonia smell, smelly cheese, pungent cheese, stringy sticky texture, the more you mix it the stringier it gets, snot like, raw egg, nato is extremely nutritious, miso, tofu, sauerkraut, marmite, shiso, beef steak plant, soapy metallic flavor, Korean BBQ, wild sesame,Sweetbreads, Brains & Organ Meats (5:40)
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leave a comment on the page, Asian food, France, Italy, Spain, spices, salami, kidneys, sweetbreads, brains, creamy, sweet, delicate, Roberta's, organ meats, pigs feet, now there is a revived interest in all things scrappy and odd, Erica doesn't like whole single organs, liver, foie gras, heirloom breeds, well raised animals,To comment on this episode click here. There are currently Comments
First Aired - 01/11/2011 06:30PM
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Snowed in? Don't know what to eat? Erica Wides, aka Chefsmartypants, has you covered! Tune into to a seasonal and informative episode of Why We Cook and learn how to make some good old fashioned chicken soup. Listen in and learn how stock can be made from raw bones and/or cooked carcass. Erica teaches you how to make your own stock and gives some very useful tips for deciding which style of soup you feel like making (hint: it's all in the herbs). Also find out which cereal has more sugar - Raisin Bran or Cocoa Puffs. This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Why We Cook Introduction: Chicken Soup (11:32)
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Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Tekserve, E-Waste Events, Raisin Bran of Cocoa Puffs, which has more sugar?, there's an impending snow storm tonight, make soup!, soup from sunchokes, puree sunchoke soup, from Daniel Boloud, it's sunchoke season now, brothy soup, chicken soup is easy to make but hard to find, you need chicken stock to make chicken soup, you can make stock from cooked carcass, you need to use raw bones for gelatinous chicken stock, gives viscosity to stocks and sauces, save any parts that have meat on them,Chicken Soup: Preparing Stock with Style (11:37)
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add your mirepoix after the initial simmer, greens or beets can color your soup, never boil just simmer, skim for scum, put in some herbs, parsley and thyme, sage or rosemary will taste more Italian, ginger garlic and scallions for Chinese style, for Pho style throw in cloves and annis, don't put peels in your soup!, if you aren't going to eat it don't put it in your soup stock, simmer for 6 hours with raw bones, with a carcass go for an hour or until vegetables are soft, then strain and throw away the remaining solids, bok choy, spinach, ginger scallions, reheat the stock, put hard firm vegetables in first, give each vegetable its own time, put the chicken parts back in, throw in some fresh herbs at the end, add salt!, don't fear salt, high blood pressure doesn't come from too much salt it's lack of potassium, 2011 is the year of the vegetable,To comment on this episode click here. There are currently Comments
