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First Aired - 08/23/2010 01:00PM
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This week on Let's Eat In, Cathy is joined by Pizza Enthusiast and Artisan
Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
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Let's Eat In: Mark Bello (13:06)
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Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate team building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,Making Your Own Pizza! (12:51)
Tags:
The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams, Â ,To comment on this episode click here. There are currently Comments
First Aired - 01/10/2011 03:30PM
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Download MP3 (Full Episode)
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Nicole Taylor kicks off the new season of Hot Grease with some important food headlines. What's up with the farm bill? What are cupcakes doing on wall street? Tune in and see what's going on in the food world and find out why Nicole can't get enough "Dough". Also on the show, Marina Berger re-joins Hot Grease for a special Hot Five segment. This episode was sponsored by Cochon555. For more information visit www.cochon555.com
Dough donuts in Bed-Stuy
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Hot Grease Introduction: Food Headlines (11:22)
Tags:
Nicole Taylor, Hot Grease, Heritage Radio Network, food news, Cupcakes take the Cake, Crumbs is going public!, 57th General Acquisition Corporation, buy your stocks, Obama signed the food safety bill, who will pay?, www.theatlantic.com, Marion Nestle, 1 year anniversary of the earthquake in Haiti, rice farmers are struggling, New York Times Green Blog, soaring food prices are directly related to extreme weather all over the world, it's snowing in Georgia!, Salon.com, Kitchen Challenge, best recipes for snow ins,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 06:30PM
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Download MP3 (Full Episode)
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This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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Why We Cook: Skin! (13:41)
Tags:
Why We Cook, Erica Wides, Chefsmartypants, food talk radio, Heritage Radio Network, public pools, swimming, buoyancy, culinary school, faculty development, Sim Cass, baguette formation, skins, tightening the outside of a loaf of bread,To comment on this episode click here. There are currently Comments
