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First Aired - 03/06/2011 12:00PM
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Tune into a very informative episode of The Main Course, as Patrick & Katy get a chance to sit down with Stephan Cantor of Deep Mountain Maple, the source for Heritage Foods USA's upcoming maple syrup social buy. Stephan explains the process of making maple syrup - from sap, to tap to bottle. Also, Dave Arnold calls in to share his vision for the Museum of Food and Drink and preview the upcoming "Get the Ball Rolling" fundraiser at Del Posto on March 27th. This episode was sponsored by Whole Foods Market
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The Main Course Introduction (8:43)
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Patrick Martins, Katy Keiffer, The Main Course, Heritage Radio Network, Whole Foods Market, Museum of Food and Drink, Del Posto, Dave Arnold, Mark Ladner, all star cast of chefs, Cesare Casella, David Chang, Wiley Dufrense, Brooks Headley, Carlo Mirarchi, Nils Noran, Christina Tossi, Jamie Gordon, Thomas Waugh, Audrey Saunders, Damon Boelte, Eben Klemm, maple syrup, social buys, Slow Food, Presidium, trigger fish, sweet and mild, pairs well, easy to cook, Sea2Table, Sean Dimin, seafood counterpoint to Heritage Foods USA, lamb social buy, Snacky Tunes best of compilation, HRN is going non-profit,Dave Arnold on The Museum of Food & Drink (35:29)
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Dave Arnold, get the ball rolling event, Museum of Food and Drink, hoping to open in 5 years, you can't start a museum overnight, Michael Batterberry, Food & Wine magazine, Ariane Batterberry, they never took credit for anything, Get The Ball Rolling Fundraiser, themed dishes, Wiley Dufresne cooking caveman food, Mark Ladner - Roman cuisine, spice mixes, plant exchange after the new world and old world met, Carol Mirarchi will cook NY food circa 1794, Nils will be cooking fad diets, museum curriculum, Brooks Headley will be doing Jewish desserts in Italy, The Swine's Wedding, Christina Tossi - space food, HACCP plans, Hall of Grains, history of milling, many cultures are defined by how grains are milled, corn, nixtamalization, Patrick loves taxidermy, Chinese pig genetics, eating will be a big component of the museum, you learn the most when you can smell touch and taste, street vendors, http://www.MoFad.org, http://MoFad.eventbrite.com,Stephan Cantor of Deep Mountain Maple Syrup (25:11)
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sugaring, Vermont, grading, caramelization, Deep Mountain Maple, Stephan Cantor, maple syrup, moving away from the bucket system to tubing, drop line, plastic tubing, maple sugaring is very weather dependent, each tree produces a quart to a half gallon of syrup per season, sap to syrup ratio is about 40 to 1, sugar bushes, the Cantor family taps a little over 5000 trees, year round sales at Union Square greenmarket, sugar shack vs sugar house, the art of boiling, take the sap and reduce it to syrup, evaporate the water away as quickly as possible, boil very shallow, it turns into maple syrup at the very end, syrup hydrometer, ratio of water to sugar, laws in Vermont are very strict, graded by color, the darker the syrup the stronger the flavor, flavor profiles, buttery taste, Grade A Dark Amber is the most traditionally maple flavor, its all personal preference,Maple Syrup: Grading, Extracting & Master Cleanses (25:55)
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nutritional values of maple syrup, minerals, like honey in a sense, maple syrup diet, Master Cleanse, cleansing fast, lemon juice, maple syrup, Cayenne pepper, there is no refining in any maple syrup, its all fine to use for the cleansing fast, you don't have to use grade b, granulated maple sugar, can replace white sugar, who first figured out how to extract maple syrup, history of maple syrup, Native Americans, commercially made maple syrup, maple syrup is the ultimate slow food, the trees take their time, reverse osmosis, maple syrup is graded only by color, inferior tasting syrups can slip through the cracks, high mountain sugar bushes, the Roberta's of the Northeast Kingdom is Parker Pie, just like Roberta's just with more layers of clothing, Bread & Puppet museum, puppet theater for grownups, taste the syrup at Union Square market every Friday and Saturday year round, many restaurants in the city carry the syrup, www.DeepMountainMaple.com,To comment on this episode click here. There are currently Comments
First Aired - 02/15/2011 12:00PM
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You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentine's Day rejection story. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Cooking Issues Introduction: Food And Drink Museum & Tempering Chocolate (19:06)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, sympathy carnations, Dave's first successful Valentine's day was when he was 20, preserved lemons, indian lime pickles, salt curing citrus, Museum of Food and Drink, fundraiser Sunday March 27th, $250, 5 hour extravaganza, Del Posto, Wiley Dufrense, caveman food, Mark Ladner, ancient Rome, Nils Noran, fad diets, Cesare Casella, shriveled meat, Carlo Mirarchi, New York food circa early 1900s, Brooks Headly, Hebrew food and Italy, Christina Tossi, space food, Audrey Saunders, Thomas Waugh, Pernot Ricard, Damon Boelte, David Chang, http://mofad.eventbrite.com, tempering chocolate in the microwave, type 4 beta prime crystals, The Science of Chocolate,In Defense of Okra (11:59)
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caller question, nitrous infusion, what would happen with honey or scented syrup?, cloudy water affect, water and ethanol, heating it up increases solubility, okra, nopales, extracting the slime, commercially used cactus based thickening agents, thickening,Funky D & Macaroons! (14:36)
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authentic French macaroons, how to accomplish the flat polished look, try use a finer grade of sugar, deflate your egg whites, if the oven is too hot it will puff up and collapse too fast, leave your oven door ajar, ground almond paste and sugar with egg whites, the word macaroon came from macaroni, coconut was added later, double decker macaroons, fat content in almonds, almond paste, food science, Dave USES science to make food, The Curious Cook, Harold McGee, you need friends in the food world, eat as much as you can, Dave will be starting his own consulting company on March 1st,To comment on this episode click here. There are currently Comments
First Aired - 02/01/2011 12:00PM
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Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin. Tune in to hear an update on the Marthafuge situation and hear about the star chefs that will be lining up to cook at The Food Museum fundraiser. This episode was sponsored by Fairway Market - like no other market.
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Cooking Issues Introduction: Vegetarian Gelatin & The Perfect Chocolate Chip Cookie (16:50)
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Dave Arnold, Nastassia Lopez, Cooking Issues, Fairway Market, Heritage Radio Network, kids eating with their hands, turning fruit juice into jello, fish gelatin, you shouldn't need to boil it all, you can probably do it in a smaller amount, fish gelatin usually isn't as strong as regular gelatin, fish gelatin is very variable, beef gelatin, microbial based gelatin, vegetarian gelatin, the perfect chocolate chip cookie, can hydro colloids help?, caller is looking to make soft and chewy cookies, Cracker & Cookie Technology, some people are purists and think you should only use traditional ingredients, products that add viscosity will decrease spread, starch granules, adjust butter sugar ratio, increased flour decreases the spread but increases cakeyness, adjusting oven temperature and temp of the batter before it goes in can help, hydrocolloids probably won't help, next week Dave will be flying out to Florida, North American Food Equipment Manufacturers Show,Champagne, The Marthafuge & Coconut Milk (15:17)
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champagne, you can usually pour it faster with other liquids already in the glass, some liquids have foam forming abilities, Co2 per gram, nucleation sites on glasses, The Science of Champagne, The Marthafuge, Martha Stewart's $300 centrifuge request, DIY temperature control, Dave is the ultimate centrifuge repair man, nut milks, a real quality centrifuge will cost $7500, it will pay for itself, scale cleaning, caller question about coconut milk, home made curries, they keep turning out gelatinous, fresh coconut milk breaks quickly, canned coconut milk takes longer to break,The Food Museum Fundraiser & Presentation Drinks (14:31)
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venison, The Food Museum, fundraiser will be on March 27th @ Del Posto, tickets are $250, Thomas Waugh, Death & Co, David Chang, country ham, Mark Ladner, Roman cuisine, Cesare Casella, Wiley Dufresne, submit your own themes!, Nils Noren, Carlo Mirarchi, Brooks Headley, Dave has taken on many mistake projects, making a cloudy drink turn clear, Dave doesn't like presentation drinks, gimmick drinks that don't taste great, Dave is doing a presentation trick and is reduced to using blue food coloring,To comment on this episode click here. There are currently Comments
