Feeding the Future
LIVE 12 - 12:30pm EST
First Aired - 08/17/2009 05:00PM
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Deborah talks about the art of butchery and grilling grass-fed meats. Guests Frank Pace, Andy Schloss, David Joachim and Charlie Nardozzi join Deborah on today's program.
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Introduction (2:40)
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grilling grass-fed meats, Deborah, Schapiro, Edible, Communities, Deborah@ediblegreenmountains.com,Author Andy Schloss on Mastering the Grill (10:43)
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mastering meats, quality of cuts, protein, water, fat, the darker the meat the tougher it will be, tenderness and flavor are inversely associated, muscle determines tenderness of cut of meat, the loin is a lesser used muscle, tenderness trumps flavor and consumers pay a higher price, feed lots do not help flavor, grass-fed versus corn-fed, fat and flavor, too many calories for an animal allows for marbling, the intramuscular fat may not be healthy for the animal but gives great flavor, lean muscle, grazing helps build protein, grass-fed meats transmit lean flavor, corn-fed transmits fatty flavor, grass-fed meat less fatty and has more omega 3's, a younger educated market demands grass-fed, Andy Schloss, exercise,Andy Schloss and Frank Pace on Meat Labeling Issues and Cut Selections (10:56)
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labeling issues, regulations, USDA, grass-fed does not mean organic or antibiotic free, USDA approved organic meat will have no GMO's only vitamin supplements and access to pasture, the USDA organic meat could be corn or grass-fed, access to pasture does not mean animal takes advantage, finishing grass-fed animals on alfalfa or corn help achieve a more familiar flavor, stick with cuts you know, how you cook a certain cut depends on what part of the animal it came from, a shoulder cut is better slow-cooked, chuck is best and most flavorful cut for burgers, chuck is more affordable, Andy Schloss, Frank Pace, consumers are surprised when first trying grass-fed by its flavor, the proteins have a scent that can put people off, Argentinian beef has always been grass-fed and widely known to be the best,David Joachim Continues the Conversation of Grilling Grass-fed Meats (6:16)
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David Joachim, Author of New York Times Best Seller: Mastering the Grill, grass-fed versus grain-fed effects the cooking technique and its result, the myth of marinade, a marinade consists of an acid that helps break down the tissues within the meat, marinade has a very shallow penetration area, a brine is basically a salt water, a brine will give greater flavor than a marinade, the salts open the proteins in the meat and absorb more moisture, brined meat will taste more juicy after cooking, pork benefits from brining, marinating and brining is different, David as self-proclaimed pyromaniac, the marinade will only add flavor to the exterior of the meat,David Explains the Differences Associated with Gas Versus Coal Grilling (14:04)
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gas saves time, coal lends more flavor but takes more time, oxygen doesn't need to be added to gas heat, coal requires adding oxygen to increase heat and reducing it to lower the heat, gas cooking is partially being steamed as it releases hydrogen while cooking, this results in a less crisp exterior, charcoal is the way to go for achieving flavor, always want a gas grill as hot as possible, pre-heat, let meat rest at room temperature before cooking for searing benefits, always pat dry meat to reduce moisture, dry rubs help too, always scrape grill clean after cooking, finish by lubricating with vegetable oil, heat can more easily be controlled on a gas grill, direct and indirect heat, using a lid on open-fire allows for oven-roasting or indirect grilling, convection heat on kettle shaped grill, can cook a turkey or chicken this way, determining doneness by touch, temperature is most accurate reading of doneness, more maintenance with a charcoal grill, leaf blower as a favorite cooking tool, use the leaf blower to increase the fire, using a lid on a grill can transform a grill into an oven, can't achieve the desired browning until you reach 350 degrees, coal gives you higher heat, more dehydration of the surface meat for caramelization and crispness,Gardening Now and Home Composting with Expert Charlie Nardozzi (12:52)
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Spokesperson for the National Gardening Association, these plants will survive a first frost for harvesting in late fall early winter, early infection from cool wet weather on East Coast is similar to the Irish Potato Famine, potatoes and tomatoes are most effected, summer squashes and such take more time, leafy greens and root vegetables will survive cooler weather, summer squash, cucumbers and tomatoes are harvesting now, variety of beans, mulching and cleaning garden is important for more production, barrels and bins for urban environments are available for composting and work well for small gardens, recycle organic matter back in to the garden, favorite preparations are simple with few added ingredients, time to plant beets, carrots, greens, swiss chard, mesclun mixes, when you remove these plants replace the soil and add compost before re-planting, don't compost a plant that has been infected by insects,To comment on this episode click here. There are currently Comments
First Aired - 07/22/2010 12:00PM
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This week on A Taste of the Past Linda spoke to Barbecue Bible (blog and book series) author Steven Raichlen about the only international food "woven into our human fabric": BBQ. Steven has traveled the world investigating, written eight books about, and hosted his own show on PBS regarding BBQ, and knows a thing or two about a thing or two regarding grilled meat and the "slow and low". Tune in for an illuminating look at BBQ's history, future, and how our local traditions have grown from and melded with international versions of the 'cue. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef.
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A Taste of the Past Introduction (13:24)
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Linda Pelaccio, A Taste of the Past, Hearst Ranch, Steven Raichlen, Steven is credited with inventing beer can chicken, barbecue master, barbecue bible series, Planet Barbecue, everybody thinks they can be a barbecue chef, people grill in every country, chili pepper was a new world food, sweetness comes from palm sugar, acidity comes from fresh lime, fish sauce, made with fermented anchovies, weird food for weirdness sake, oddball meats, in Columbia they eat a giant guinea pig, tastes like a North Carolina pulled pork shoulder, lamb intestine, most North Americans think of grilling as an outdoor summer activity, the rest of the world also grills indoor, indoor grill as the focal point of the house, fire is what separates us from the beast!, Barbecue University,All Things Barbecue with Steven Raichlen (15:08)
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Americans take ownership of BBQ, barbacoa, long roasting meat over open fire, Steven did not invent the beer can chicken recipe!, he did popularize it, red wine chicken, www.grilling4all.com, in southeast Asia barbecue is an urban experience, urban vs rural, in many parts of the world a style of BBQ starts in the countryside and ends up in the city, barbecue is synonomous with party, George Washington was a huge BBQ fan, brisket is the holy grail of BBQ, connective tissue needs time to break down, China has less grilling than you would expect, Currywurst, post war Germany, Taino Indian,To comment on this episode click here. There are currently Comments
First Aired - 04/01/2010 12:00PM
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Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty 'Cue
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A Taste of the Past Introduction: The History of BBQ (15:06)
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Linda Pelaccio, Zak Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, www.dicksonsfarmstand.com, BBQ, what does barbecue mean?, Fatty 'Cue, grilling is not barbecuing, Eastern Europeans brought BBQ to Texas, BBQ is using the smoke from wood to cook, jerky, smoking meat to carry it on long voyages, whole animal, slow roasting, charcuterie, Rick Schmitt, brisket, pit style BBQ, Lyndon B. Johnson, coming together of people, whole cow cooking, three day event, history of BBQ, BBQ as an umbrella term, Asian BBQ,Asian BBQ & The Fatty 'Cue (16:30)
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southeast Asia, Jori Jayne Emde, brining meats with Indonesian bay leaves, traditional Texas BBQ, palate fatigue, a lot of BBQ tastes the same, there is no dynamic contrast, dainty portions, high flavors, grass fed grain finished, naturally raised, no hormones, high quality product offered at a great value, people should be able to eat good quality food at a good price, smaller portions so people can taste and not get burned out, BBQ is heavy, liquid salt solution, local chicken, pork ribs, rubbed with a mixture of salt and Indonesian long peppercorn, brisket is the most challenging meat to cook, this is Zak's third fatty restaurant, Fatty Crab, Cabrito,To comment on this episode click here. There are currently Comments
