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First Aired - 04/24/2011 12:00PM
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This week on The Main Course, Patrick & Katy are joined by "The Bon Appetit Foodist", Andrew Knowlton. Andrew Knowlton is the Restaurant and Drinks Editor of Bon Appétit magazine, where he writes features and monthly columns for both the magazine and the website. Tune in to hear Andrew's thoughts on everything from southern food to goats as he addresses the issues that face our country as we try to become more sustainable. Later on the show, Andrew Reusing, author of "Cooking in the Moment", stops by to talk about how the universal appeal of southern cooking.
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The Main Course Introduction (10:00)
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The Main Course, Heritage Radio Network, Patrick Martins, Katy Keiffer, Cain Vineyard & Winery, www.CainFive.com, Andrew Knowlton, The Bon Appetit Foodist,Andrew Knowlton (5:00)
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Andrew Knowlton, Barbara Fairchild, Tanya Steel, Lingua franca, A O Scott, Atlanta food seen, Buford Highway, eGullet, fax and phone was bigger than email, newstand sales are on the decline, FoodArts Magazine, online vs print, Adam Rapoport, Christine Muhlke, James Beard Foundation, Mitchell Davis, farm raised salmon, mainstream food writing, recipes,More with Andrew Knowlton (15:00)
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Michael Simon, Passover, Easter, southern traditions, country ham, Pimento cheese, buttermilk cucumber soup, Andrea Reusing, Lantern, foodiest town in the country, heritage chicken, meat sourcing, sustainability, Meatless movement, vegetables, whole grains, pork is on most menus these days, Peppadew peppers, are the big meat days over?, tapas style, Porterhouse for two is on every menu these days, eat less processed bread, gluten, Mangalista movement, elitist claim, food movement, improving the diet of low income families, goat recipes,Andrea Reusing (15:00)
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Andrea Reusing, Cooking in the Moment, The Lantern Restaurant, southern cuisine, southern cooking, farmers markets, recipes, fishing quotas, Sheepshead, Durham Chapel Hill, Carrboro Farmers' Markets, young farmers, rented or borrowed land, crispy chicken, salty ham, long cooked greens, universal appeal, cucina povera, making the most of of minimalist ingredients, Pigs Head Terrine, lamb, who eats goose?, Christmas goose, geese, duck eggs, goose is hard to cook, mostly dark meat, Asian influence, goat, No Goat Left Behind, mystery meat, it's hard to sell goats by the piece, specific seasons, book tour, www.LanternRestaurant.com,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Sponsored by
This week on Cooking Issues Dave discussed the best way to "pre-batch" cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.
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Cooking Issues Introduction: Vaccum Bag Curing, Skinless Chicken Breast & Big Lobsters from Cape Cod (15:00)
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Heritage Radio Network, Hearst Ranch, Dave Arnold, Cooking Issues, www.cookingissues.com, Mike asks how to cure, use a vacuum bag to cure, it does work!, vacuum marinator, dry cure, nitrates, they have been in cured meats for centuries, you can through a pork belly overnight in a vacuum bag, things that are cured over a long period of time for flavor should be done naturally, Jason wants to know the best way to cook a skinless chicken breast, Dave doesn't like to vacuum the chicken, ziplock bags, immersion circulator, these preps are good for chopping up chicken cold into salad, Michael Laiskonis, Dave was in Cape Cod for 4th of July, lobsters, size limit, as lobsters get older they bear more eggs, old female lobsters are valuable, 20lbs lobster,Pre Batching Cocktails, Bizzare Rare Meats & Douglas Baldwin (15:00)
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cocktails, Dave will be heading to New Orleans for Tales of the Cocktail, B.R. Guest, ice type doesn't make as much of a difference as people think, how much water should you add to a pre batch cocktail?, it's very hard to pre batch a shaking cocktail, you really do need to shake a cocktail to get the texture right, stirring a chilling and diluting process, choose a stirred drink to do pre batch drinks with, Czimers, butchers, Chicago, bizzare rare meats, beaver, lion, racoon, bear, some people get lions as pets or use lions to breed, when nobody wants it anymore an animal broker takes it, if they can't sell it the lion is killed, the skin is sold for fur, the meat is a byproduct, czimers buys that meat, Yak, beaver tails, the tail used to be considered fish to Catholics, they could eat in on a fast day, whale is labeled as a fish, Douglas Baldwin, sous vide, Nathan Myhrvold, Chris Young, The Fat Duck, eGullet,Manna Candy & A Michael Laiskonis Recipe (15:00)
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Manna Candy, little bugs chew on the underside of leaves and the sap dries up and becomes manna, honeydew, force pumped bug poop, Michael Laiskonis recipe, caller is having trouble with the fruit burning at 180 degrees, it only gets worse when she adds more sugar, is the pan too hot?, Michael is probably using an induction burner, use an induction pan to prevent scorching, immersion circulator?, no way to get a water bath up to 225, pectin, LMA pectin, traditional pectin, Dave is teaching a class on the 28th of July for high tech cocktails at the French Culinary Institute, Nils Noren,To comment on this episode click here. There are currently Comments
