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First Aired - 11/08/2011 03:00PM
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On today's THE FOOD SEEN, sibiling design team Salli Swindell and Nate Padavick, also know as Studio SSS, curate the user submitted website TheyDrawAndCook.com. It's filled with a new type of food art: illustrated recipes. In their recently published cookbook of the same name, THEY DRAW AND COOK, see how a community of artists prove, how in the kitchen, the pen may be as mighty as the sword. This episode was sponsored by Heritage Foods USA.
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The Food Seen: They Draw and Cook (19:43)
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The Food Seen, Heritage Foods USA, Heritage Radio Network, Michael Harlan Turkell, Salli Swindell, Nate Padavick, They Draw and Cook, Cleveland, perogie, ethnic food, ethinc food, worldly tastes, greeting cards, illustrated recipe, illustrators, blogs, collaboration, artists,Salli Swindell & Nate Padavick (16:05)
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baking, ice cream, espresso shot, recipes, muffins, muffin reports, casserole, Mormon, cashew chicken, Springfield Missouri,To comment on this episode click here. There are currently Comments
First Aired - 09/14/2010 03:00PM
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This week on The Food Seen Michael speaks to King Phojanakong of Kuma Inn and Umi Nom. King came to HRN studios with his wife, his parents, and (via telephone) his brother. With multiple generations and food cultures in one place, King explained about how growing up eating a mix of Thai and Filipino foods affected him growing up, and how it came to inform his cooking. The Phojanakong clan compare and contrast Thai and Filipino foods and eating traditions, and venture to name their favorite meals at Kuma Inn. Don't miss this intimate, multi-generational look at one of NYC's favorite ethnic-food masters. This episode was sponsored by Whole Foods Market.
New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo: Chef King Phojanakong
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The Food Seen Introduction: Chef King Phojanakong (20:05)
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The Food Seen, Michael Harlan Turkell, Chef King Phojanakong, Kuma Inn, Umi Nom, using family as inspiration, filipino culture, not many people know much about filipino food, Stuyvesant Town, learning to appreciate hot Thai spice, Ess-A-Bagel, everything is organic and free range in the Phillapines by nature, chinese sausage with sticky rice, you can make food as complex or as simple as you want, you want just the natural flavor of whatever protein or vegetable you're eating, the less you to do what you're cooking the better, sauces and marinates can help or mask natural flavor, a lot of Thai dishes have spices in them originally meant to preserve the food, beef tapa, sourness is a big element in filipino cuisine,The New Idea of Locavore (28:18)
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sourcing in Chinatown, 13 Mott Street, Mott St, fried chicken, Chow Fun, pho, family style dining, sharing dishes and flavors, samplings, rice is the backbone for a meal, garlic fried rice, sticky rice, coconut rice, long grain rice, Calamansi, tamarind, rolled rice noodles, seafood market, Banh Mi Saigon, foot long hoagie of pork, fresh ingredients, supporting local businesses, duck egg, Balut, the rise of Asian cuisine, Filipino cuisine is not as well known as the other Asian cuisines, more people should try it, Spanish and Chinese influence, there's something for everyone, Adobo is a staple dish, deep fried pork belly, halo halo, mix mix, shaved ice,To comment on this episode click here. There are currently Comments
First Aired - 08/31/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia dish out a heaping helping of culinary assistance via the telephone as they field calls from friends and strangers alike. Tune in to hear suggestions for tackling the immense (in choice, not difficulty!) undertaking of cooking Indian cuisine, listen to the science behind and practical solution to keeping basil and other greens bright and fresh when chopping or slicing them, and of course don't miss an opportunity to hear Nastassia's astrological sign. This episode was sponsored by Whole Foods.
Photo: Bakon Vodka
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Cooking Issues: New Infusions, Bacon Liqour, Sugar Free Dessert & Cooking Indian Food at Home (29:54)
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Dave Arnold, Cooking Issues, Heritage Radio Network, Whole Foods Market, new infusion technique, whipped cream bottle, infused liquor, does this also work with solids?, infusing solids with flavor, hash browns should not be chewy!, potatoes can be chewy and be good, potato ice cream, dehydration phenomenons, microwaved potato chips, Dave thinks baked potato chips are an abomination, caller question, Bakon Vodka, good uses for it?, bacon infused liquor, fat washing, another caller question, Dave works at the French Culinary Institute, no sugar diet, what desserts have no sugar?, calorie issues, whipped cream isn't bad for you, it's primarily air, eat smaller quantities, sugar free meringues, you can't use honey as a sweetener with chocolate, caller question about ethnic foods, Indian food, shy away from dishes that require a specific piece of a equipment, some need a tandoor oven, sauteing spices, read a few cookbooks, Dave doesn't support being a vegan, Indian food is vegan friendly, Indian food is very regional, nitrous, yes, microwaving, honey,Slicing Mint, Super Cooling & Solid Nitrogen Snow (12:46)
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slicing mint, Harold McGee, The Curious Cook, chapter on pesto, how to keep basil bright, mpemba effect, hot water might freeze first, how can this be true?, super cooling, in order for ice to form it needs a nucleation site, by heating a sample you alter the nucleation sites, it's not possible to freeze an entire block of water solid using super cooling, cool gimmick, if you have liquid nitrogen and a vacuum machine, frosty ice forms on the top of liquid nitrogen, nitrogen ice, solid nitrogen snow,To comment on this episode click here. There are currently Comments
