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First Aired - 10/11/2011 10:00AM
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This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta's is perfect for kids!). Tune in to learn how to make Dave's special Neapolitan pizza recipe as well as Jim Lahey's no-knead, no stress bread and how to cook a whole goat head!
This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.
This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.
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Guar and Blowtorches (25:34)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Modernist Pantry, Meat Glue, guar gum, CI57, TIC gums, hydrocolloids, carrageenan, thickeners, aglomeration, pre-hydrated gum, super stretchy ice cream, Stiltsville, food fad, foodie, Mario Batali, Eataly, food lovers, Ssam Bar, Momofuku, DiPaulo's, Roberta's, making bread, long rest method, whole wheat flour, wheat gluten, Jim Lahey, no-knead recipe, Mark Bittman, no work bread, Cooks Illustrated, Kenji Lopez, long rise bread, iPhone, Neopolitan, blowtorch, Steely Dan, Peg,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2010 12:00PM
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It's official! Dave will be eating raw food for a week after making a public bet last week that nobody could find raw chocolate that doesn't taste horrible. There was some debate as to what could actually be considered raw chocolate, but make no mistake about it - Dave is no welsher. Tune into this week's episode of Cooking Issues to learn why TIC Gums is such a an awesome company and what Thai Red Lime Paste is made out of. This episode was sponsored by our good friends at S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
Raw Cacao
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Cooking Issues Introduction: TIC Gums & Raw Chocolate Challenge (19:21)
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Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, S. Wallace Edwards & Sons, Sam Edwards marbled ham, pigs are from Heritage Foods USA, American ham, Surry Farms, biggest problem in the US is the quality of pork, caller question:, TIC Gums, hydro-colloids, Saladizer®, making simple syrups with oils and fats in them, Gum Guru, raw chocolate challenge!, Dave will be eating only raw foods for a week, Dave hates welshers, is there such a thing as raw cocoa?, why preserve enzymes in food?, nothing against raw food people, 99% of stuff labeled raw chocolate is not in fact raw, Ben Ripple, Big Tree Farms, certified raw products, Dave will be doing extensive raw food research,Maillard reactions & Thai Red Lime Paste (11:07)
Tags:
email question, egg whites will brown after a while, Maillard reaction, baking soda, blended herbs break down from enzymatic reactions, adding baking soda to a green vegetable should preserve chlorophyll, Thai red lime paste, used in soup to preserve cell wall of bananas, http://www.shesimmers.com, calcium hydroxide, calcium strengthens pectin,Egg Substitute, Caramels & Dave's Writing Problems (10:59)
Tags:
what is an egg substite?, next question, cooking candies, the longer acid cooks it inverts the sugar, caramels, if the only ingredients are sugar and water then the final temperature is strictly a functino of how much water is in there, sugar is only one element that affects texture, Harold McGee, Keys to Good Cooking, if you have good raw food suggestions let Dave know!, Dave has a narrow point of view on everything, Dave is hard to work with when it comes to writing, balance between serving yourself and serving other people, what's the value in writing about the things you eat unless it's instructive?,To comment on this episode click here. There are currently Comments
First Aired - 03/21/2011 01:00PM
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Peter Aguero, who will be bringing his Jersey Fresh Burlesque to the Beer for Beasts Event, is Cathy Erway's guest on this week's episode of Let's Eat In. Tune in to learn more about the misunderstood art of burlesque and how it will be incorporated in B4B. Beer for Beasts (B4B) will be held on Saturday, March 26, 2011, at The Bell House, located in Gowanus section (149 7th Street) of Park Slope in Brooklyn, NY, with all proceeds benefiting The Humane Society of New York City. This episode was sponsored by Whole Foods Market.
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Let's Eat In Introduction: Peter Aguero (17:03)
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Let's Eat In, Cathy Erway, Beer for Beasts, Sixpoint Craft Ales, Beer Advocate, Peter Aguero, New Jersey, The BTK Band, Jersey Fresh Burlesque, burlesque shows, comedy is key, muppet burlesque, social commentary, Hotsy Totsy Burlesque, Cherry Pitz, winning, Sixpoint star shaped pasties, rhinestones and glitter, BB Heart, Storybook Burlesque, latin fan dance,Beer for Beasts! (16:22)
Tags:
Beer for Beasts, This Saturday at The Bell House, poets between acts, Brooklyn hip hop, rappers are poets, Pete's favorite date meal, Mexican food is the sexiest, tortilla soup, spice is associated with sexuality, aphrodisiacs, sex is based on good circulation, spice dilates blood vessels, sends endorphins through, Cinnamon, good for your mouth, original chewing gums had a purpose, mint helps digestion, Cinnamon is good for your mouth, tactile simulation, Cassia, Cinnamon doesn't work well with beer, spiced winter ales, ginger is good for your stomach, date meals, home brewed beer,To comment on this episode click here. There are currently Comments
