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First Aired - 11/08/2011 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Emaillogo1
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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First Aired - 09/14/2010 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Wfm
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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First Aired - 08/31/2010 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Wfm
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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Tags:
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,

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