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First Aired - 02/08/2011 06:30PM
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On this 75th(!!!) episode of Why We Cook, Erica Wides brings her distaste for black jellybeans to the front of the conversation as she defends other licorice-tinged foods such as fennel and anise. Tune in and learn where licorice actually comes from and why no matter how old you get, some foods will never do it for you. Also learn about The Trigeminal Affect, or what makes food give you flavor and feeling (ie: mint). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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Why We Cook Introduction: Red Flavor, Back Flavor (10:29)
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Why We Cook, Erica Wides, Chefsmartypants, Whole Foods Market, wholefoodsmarket.com, the five chuckle flavors of candy, the flavor red was always the best, black was the worst flavor, Erica avoided black liquorish like foods all her life, especially black jelly beans, jelly beans were cheaper the day after Easter, in the late 70's gourmet jellybeans were introduced, Jelly Belly, strawberry jam flavor is great, pink grapefruit jelly beans, tangerine, citrus flavored jelly beans, Erica hates the pear flavored jelly beans the most,Cheap Deformed Jelly Beans (12:43)
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cheap deformed jelly beans, some have been melded together, underdogs, much cheaper than Jelly Belly's, nothing has changed - Erica still doesn't like the flavor, she likes fennel or anise but not black jelly beans!, you learn to like things as you get older, Erica hated beer and yogurt as a kid, dinner parties, roasted fennel, layering fennel like you layer a fragrance, why are black jelly beans so evil and so much different than fennel?,The Trigeminal Affect (8:14)
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cooking vegetables changes them drastically, roasting, cabbage, fennel seeds, they also have liquorice flavor, what IS liquorice?, the root of a plant, the root is harvested and dried, cooked in water to extract the flavor, trigeminal affect, feeling with flavor, menthol, mint, most Americans like liquorice sweet, the Dutch have liquorice candy with salt added, salty sweet, chocolate covered pretzel, salt tones down bitterness,To comment on this episode click here. There are currently Comments
First Aired - 02/04/2010 02:00PM
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Brooke Budner is this week's guest on Greenhorn Radio.
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Greenhorn Radio: Brooke Budner (32:04)
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Greenhorn Radio, Severine von Tscharner Fleming, Brooke Budner, Little City Gardens, urban farming project, artisial salad mix, culinary herbs, salad mix, art project, Brooke was trained as an artist, farming, gardening, urban environments, San Francisco, real estate pressure, development on vacant land, expansion, trade school, pickling, useful vocations, Little Seeds Gardens, Kickstarter, www.kickstarter.com, fundraising, start up capital, Mission Creek, fennel, horse stables, OEC, backyard gardens, soil, seasonality, design, color, texture, agriculture, ecology,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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Spring is in the air and flowers are beginning to bloom so why not add some to your food for the perfect spring diet? This week Carmen Devito and Alice Marcus Krieg guide us in our search for that perfect and unusual addition to any spring dish. From the peony roots to stuffed squash blossoms, learn tips about how to identify, prepare, and cook your edible flowers. This episode is sponsored by Whole Foods Market.
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Episode 65: Edible Flowers (19:30)
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We Dig Plants, Carmen Devito, Alice Marcus Krieg, Groundworks Inc., Heritage Radio Network, spring eating, salad, edible flowers, preparing flowers, Institute of Culinary Education, what flowers are edible?, peony roots, stuffed squash blossoms, Edible Flowers from Garden to Palate, Cathy Wilkison Barash, candied flowers, egg white wash, flower ice cubes, infused syrup,To comment on this episode click here. There are currently Comments
