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First Aired - 08/12/2010 04:30PM
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This week on Flash Talks Cash finds Flash going over the myriad of ways you can see some tax credits for money spent on your children (or for simply having children in the first place). Parents and guardians should take note, as almost everyone is covered by at least one item in this list of financial breaks offered by Uncle Sam for those trying to raise little ones. This episode was sponsored by White Oak Pastures.
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Flash Talks Cash Introduction: Using Your Kids! (15:20)
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Flash Talks Cash, Heritage Radio Network, Joann Flash Fleming, White Oak Pastures, www.whiteoakpastures.com, using your kids to get money from the government, financial gains to having kids, you can write off a dependant on your tax return, child tax credit, for every child you get $1000 credit, up to the age of 16, what's the difference between a deduction and a credit, a tax credit is just money back straight up, child care credit, 20% of your child care expenses, 20% of tuition is a credit, dependent care benefits, Earned Income Credit, what is working poor?, working poor means two married people with up to 3 kids making 48k dollars or less, 43k for a single parent, someone making $25k with 3 kids can get $5k back from the government, college tuition credits, $4000 credit or $10000 deduction, 529 plans, you put away money in a college fund and you get a writeoff, the law allows you to hire your children, private lessons and sports are non deductible,Email Questions & The Creative Accountant Segment (13:31)
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is Turbotax the way to go for freelancers or should you pay an accountant?, freelances would be well served to get their bookkeeping in order, if you have good numbers to record income and expenses, QuickBooks, simple program to you use, most freelances are too conservative to do their own taxes, keep diligent records!, what should I do with inheritance?, don't pay off a loan, a condo purchase is a good idea, Florida isn't very expensive, be careful for ponzi schemes, DO pay off credit card debt, The Creative Accountant Segment, last week's words, how can content creators make money on the internet?, make teaser videos instead of giving all the stuff away, make them pay for the full items, 21st century internet revolution, we need to figure it out, the better the quality of the content the more likely you are to succeed, make your product more desirable than the rest of the guys, new IRS campaign to collect unpaid FICA tax on tips, how would the IRS find out?, some waiters and waitresses are reporting tips to the government and not their employers, audits are way up, restaurants need to report better tips, three words for next week, person with excellent sense of smell, can't get down from the roof, addicted to television,To comment on this episode click here. There are currently Comments
First Aired - 06/09/2009 06:30PM
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Salt Part II: Erica talks more about how to use salt in vegetable and meat preparations with guest Clayton Lank of Quoddy Mist Sea Salt.
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How We Use Salt in Cooking (8:50)
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salt, salt crucial to survival, Maine salt producing industry, salt: chemical flavor enhancer, elevates other flavors it accompanies, salt has no smell, only ingredient we taste and don't smell, what does salt do to food?, balances acid, diminishes bitterness in flavors, rounds out flavors, gives flavors depth and complexity, animals that eat a lot of salt produce salty meats, when you salt meats for cooking do it seconds before it hits the pan or hours ahead, dry proteins off before sauteing,Brining and Vegetables (12:20)
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brining great for lean proteins, 2 to 1 salt to sugar, corning is the process of salting in a brine, salt penetrates vegetables and softens them, chemically wilts veggies, the word salad comes from the root for salt, fresh salad greens should be salted right before serving, salt wilts greens, salt enhances flavor of tomatoes, salt balances sweetness and acidity of tomatoes, olives rely on salt to become palatable, must be brined to be palatable, when poaching an egg put acid in water and also a pinch of salt, adding salt to beans makes them mealier,Clayton Lank: Salt Industry in Maine (5:19)
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salt industry in Maine, evaporated sea water, flood tables, evaporated down on the tables, fish canning industry spurred salt industry, high demand with salts with provenance, US domestically producing high-quality sea salts, Quoddy Mist Sea Salt, www.quoddymist.com,Sushi and Salt (11:11)
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macarol, sushi grade salmon must be salted or flash frozen, never eat a fresh water fish raw, sushi rice has also been seasoned with salt and sugar and rice vinegar, sushi should be served between room and body temperature and is therefore a hotbed for bacteria, need to use salt to combat bacteria, umami, key component in brain-building proteins, sushi fish has been treated with salt to kill parasites, anisakis,To comment on this episode click here. There are currently Comments
First Aired - 01/05/2010 06:30PM
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On this week's installment of Why We Cook, Erica urges you to give the root vegetables and tubers a second chance with prep tips and dish offerings. Don't just let these overlooked veggies sit on your supermarket shelves all winter!
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The Chef's Garden & The Culinary Vegetable Institute (8:00)
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The Chef's Garden, sustainable heirloom vegetables and herbs, The Culinary Vegetable Institute, Veggie U: an earth-to-table educational program for fourth graders, Gunpowder Farms Bison, earth-to-table fundraising dinners, don't miss Erica's dinner on February 27th, late winter most challenging time of year for northeast chef's, cooking from the depths of the root cellar, greenhouse greens and microgreens, bison meatballs,Two Unloved Root Vegetables (9:12)
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celery root, celeria, stalk celery designed to put all its energy into stalk not root, celery root is a tuber not a root, celery and bloody mary, tomatillo bloody mary, to use celery root it must be peeled, use a knife to peel, dip it in water with acid, celery root will oxidize if exposed to air, celery hearts, celery leaves, winter salads, mashed celery root and potatoes, vegetable purees,Rutabaga: The All-Too Neglected Root (5:59)
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rutabaga: naturally occuring hybrid of turnip and cabbage, rutabaga leaves are edible, brassica, roots are high in beta-kerotine, flavor profile of rutabagas, wax used to protect rutabagas in supermarkets because no one ever buys them, Sweden and Norway big rutabaga consumers, rutabagas keep for a very long time, rutabaga not the sexiest of vegetables, get beyond the facade of beauty of certain vegetables, cook the same way you would cook a celery root,To comment on this episode click here. There are currently Comments
