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First Aired - 09/01/2009 06:30PM
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This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.
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Oily Fish: A Primer (8:45)
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listen to the HRN Archives, podcasts coming soon, anchovies, mackerel, sardines, call in!, article about bluefish in NYTimes Magazine, oily fish, bluefish: maligned and misunderstood, Sam Sifton, avoid bluefish because of mercury and PCB contamination, tuna overfished, there are not plenty of fish in the sea, www.seafoodwatch.org, list of dangerous fish, Omega 3's, oily fish high in Omega 3's,Silvery, Slick, Fast Swimmers (11:10)
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mackerel, consumed extensively in Asia and Mediterranean, braised with fish sauce and caramelized sugar, Americans afraid of mackerel, Americans like dull fish, mackerel often associated with poverty and hard times, poor man's fish, Atlantic not Spanish or King mackarel, Spanish and King high in mercury, only get Atlantic mackerel, oily fish spoil quickly, fish ready for cooking should smell like high tide not low tide, mid-water fish caught in more sustainable and safe way, mackarel is a mid-water fish, you want cured not raw mackerel, mackerel contain anisakis, anisakis is a parasite that burroughs in the stomach lining, salting and vinegaring oily fish makes them taste better, creates umami, umami: the fifth taste, mackerel responds well to fast intense heating, fish skin is like fish bacon,Focus on the Anchovy and Sardine (9:00)
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send Erica fan email!, why do people hate anchovy?, Anchovy: #1 umami food, the French write love songs to the anchovy, add flavor complexity to any dish, the future of fish is in small fish, natural boom and bust cycle in sardine and anchovy populations in Atlantic, sardines spoil easily, cook fast and hot, make an acidic marinade boil and pour over sardines, buy them with bones and skin, anchovies and sardines have very little mercury because they are small, herring, skip the tuna at the fish market!,To comment on this episode click here. There are currently Comments
First Aired - 04/23/2013 06:30PM
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Cereal has been a part of Americans' breakfast since the 1950s, but Erica Wides is here to tell you that- once again- the public has been hoodwinked by Foodiness. This week on Let's Get Real, Erica is diving into a big bowl of sugary cereal to tell listeners that cereal isn't real food. Tune into this episode to hear how industrial agriculture has taken over the Midwest to turn grains into corn syrup clusters. How have the fake food corporations brainwashed people to believe that breakfast cereals are a necessary part of every morning? Listen in to learn how some cereal brands have expanded to make other foodiness products in addition to their unhealthy, bastardized oats! Thanks to Cain Vineyard & Winery for sponsoring today's program, and thanks to Knifeshow for today's break music.
"Cereal is the quintessential foodiness product because we were raised to believe in it." [6:45]
"If cereal was the original foodiness product, it has gone even further down the rabbit hole because now there are foodiness versions of foodiness those products." [18:00]
-- Erica Wides on Let's Get Real
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Cereal Terroirs (16:44)
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breakfast cereal, cereal, Frosted Flakes, gun control, grain, Monsanto, chemical fertilizers, grass, biofuel, TedX, climate, raisins, Count Chocula, Lucky Charms, Fruit Loops, part of this complete breakfast, Orwell, dessert, Scotland, college, hostels, herring, pickled herring, vegetarian, English breakfast, baked beans, Corn Flakes, foodiness,Special K is a Drug (11:51)
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Special K, Kellogg's, cereal bars, Honey Bunches of Oats, granola, synthetic vitamins, sugar, minerals, foodiness re-education, devil,To comment on this episode click here. There are currently Comments
First Aired - 04/09/2013 03:00PM
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On today’s THE FOOD SEEN, we go Dutch with Yvette Van Boven, an artist/illustrator who owns the cafe and catering service, Aan De Amstel, in Amsterdam, and produces the playful Home Made cookbooks. Yvette’s here to dispel any idea that the Netherlands are nothing more than herring and Heineken. Get ready for some bitterballen and Beerenburg! Thanks to our sponsor, Fairway Market, and thanks to Cookies for THE FOOD SEEN theme music.
"We keep a small menu (at Aan De Amstel) because we don't want to have a lot of waste, and we also want to be able to change the menu whenever we want to." [19:45]
"I never imagined these cookbooks to be as big of an adventure as they have been- I just made them for me." [21:25]
-- Yvette Van Boven on THE FOOD SEEN
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Dutch Style (18:23)
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Dutch, peasant food, Dublin, Amsterdam, Yvette Van Boven, Oof Verschuren, dessert, Ireland, The Hague, hippie commune, Aan De Amstel, Home Made cookbooks, artist, illustrator, crafts, art school, liberal, structure, digital photography, design, Vermeer, Rembrandt, natural light, herring, jenever, vodka, cognac, juniper, gin, age, pickled herring, local ingredients, steak tartare, recipe, bitterballen,Small Menu, Small Purveyors (24:12)
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oysters, menu, Home Made, documentary, personal, negroni, fig, liquor, celebration cakes, apple, pear, drunk, drawings, kitchen, studio, chopped salad, hunk of meat, Mong Chong fish, summer, autumn, culinary writing, food movement, Brooklyn, Roberta's, urban farming, edgy, smoker oven, favorite food word, Sinterklaas, chocolate, hay,To comment on this episode click here. There are currently Comments
