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First Aired - 10/25/2011 12:00PM
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Dave, Nastassia & Jack are all alone at an abandoned Roberta's for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck. Also find out what a "vegan face" is and hear why Nastassia has no faith in reader submitted stories for the Cooking Issues blog. This episode was sponsored by Modernist Pantry.
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Cooking Issues: Methyl cellulose & Venison Ham (18:54)
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Dave Arnold, Nastassia Lopez, Heritage Radio Network, Cooking Issues, Modernist Pantry, Methyl cellulose, viscosity, whipping properties, Sam Mason, foam, texture, Guinness head, vegan recipes, venison, country ham, hanging time, fat content, juniper, immersion circulator, Cesare Casella, mashed potatoes,Geo Duck, Pumpkin Seeds & Rancid Zombie Vomit (22:57)
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Roberta's, Halloween, Modernist Cuisine, gooey duck, geo duck, snail, cooking snail, low temperature cooking, CookingIssues.com, clarification, Francis Lam, Gilt, pumpkin seed, pumpkin guts, roasted pumpkin seeds, butane, torch taste, combustion, rancid zombie vomit, freezing, bacteria, thawing meat,To comment on this episode click here. There are currently Comments
First Aired - 06/26/2012 03:00PM
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Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
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The Offal King (15:51)
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Chris Cosentino, offal, Head to Tail, Black Flag Foie Gras, Offal King, Lips and Asshole, vegetables, farm to table, guts, Fear Factor, New England, Rhode Island, Italian, raw sausage, fishnets, bait pots, working on a boat, liver, fishing boats, tripe, Takashi, liver and onions, breakfast, culinary school, Bob Kincaid, Rubicon, Jean-Louis, pickled cabbage, agar, heirloom tomato, gelatin, slaughter a pig, food reviews, Chef's Garden, San Francisco,Blood Pasta and Kidneys (20:35)
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hipsterville, Roberta's, Incanto, Boccalone, Beginnings, in-house pasta, whole hogs, Red Wattle, suckling pigs, lamb, ribeyes, Mark Pastore, beef tendon, duck testicles, raw venison liver, blood mousse, pig skin spaghetti, Joe Beef, tartare, kidneys, onion flowers, scallions, pig's head, blood pasta, mutant, Rodney Mullen, skateboarding, turkey, raw, heart tartare, raw tripe, turkey testicles, turkey lungs, 4H, Slow Food, heritage breeds, confit, cow's udder, USDA, Pork U, Blue Carbon Steel Knives, Wolverine, Top Chef Masters, superhero, sustainability, healthcare, dental care,To comment on this episode click here. There are currently Comments
First Aired - 06/28/2009 01:00PM
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Patrick and Ed talk with Sam Edwards of Edwards Hams about the generational tradition of producing Virginia Ham. Also on the show, Curtis Wayne talks about event architecture.
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Introduction with Sam Edwards (12:44)
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Fancy Food Show, cork funeral, Sam Edwards, Virginia made foods, ham sandwiches, bacon, sausage, the art of curing got lost with refrigeration, dry curing, Berkshire, Virginia Peanuts, 2009's vintage will be fed five pounds of peanuts, flavoring the meat through diet, diet adds richness, Spain, free range local pigs, industrial pork, spoilage rate, Sam cures Virginia Hams, Mark Marabella, Patrick Martins,Sam Edwards & Son on Documenting The Family Tradition (7:43)
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generations, James Madison University, Ham Documentary, updated oral tradition, Sam's son is documenting the family tradition, the art of curing, there are less than 50 producers in the country, documentary filmmaking a taxing profession,Mark Marabella from the Beach (9:25)
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crabs, prosciutto, sustainable farms, ultimately product taste is most important, smoking, curing, New Dominion Pictures, www.edwardsvaham.com, rich family history, Virginia's Finest, Fatty Crab, curing facility in Bushwick, gastronomy, Mark is in The Outer Banks, artistry, Williamsburg Virginia, promoting Virginia, Balthazar, Sam learned the process from his Grandfather,Mark Marabella & Crabs in The Outer Banks (9:50)
Tags:
crab, Chesapeake Bay, crab cakes, blue crab, hurricanes are not friendly to The Outer Banks, sandbar, crab guts, sustainable crabbing, soft shell crabs, Andy Griffith, outdoor theater, lost colony, tobacco state,Event Architecture and Feng Shui with Curtis Wayne (21:10)
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Michael Jackson, Mott Street building, Curtis Wayne has a new show on HRN, new construction lacks delight, finding pleasure in architecture, feng shui, flow of chi, luan wood, wood element, The Talking Heads, relating music to architecture, William Whyte, the more eyes the better, Fashion Week, temporary architecture design, PS1 Summer Stage, Burning Man, The Toy Fair, ICFF, Worlds Fair, Shea Stadium, Trump International, Danny Meyer, Lincoln Logs were invented by Frank Lloyd Wright's son, The Chrysler Building,To comment on this episode click here. There are currently Comments
