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First Aired - 04/26/2009 11:00AM
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Heritage talks with Doug Metzger of Good Shepherd Turkey Ranch in Kansas and Alec Bradford of Leaping Waters Farm, Shawsville, Virginia.
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Debuts At - Unscheduled
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This week's guest on Greenhorn Radio is Arion Thiboumery.
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Greenhorn Radio: Arion Thiboumery (30:00)
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Severine von Tscharner Fleming, Heritage Radio Network, Greenhorn Radio, Hearst Ranch, small scale slaughterhouses, Arion Thiboumery, Iowa State, moral act, land grant institution, farmers, agriculture, young farmers, Iowa is an industrial agriculture state, its the most extensively farmed land in the United States, pesticides, Lawrence Meats, USDA, making a decent living, big scale meat packing, 19,000 hogs a day, 60 hogs a day means medium-small, meat distribution, all cattle in the US eat grass at some point in their life, then they go to a feed yard where they eat a lot of grain, the top four firms control 80% of all the packing, small scale producers, direct marketing, direct sales, restaurant clients, livestock, Beef And Pork Whole Animal Buying Guide, buy meat in halfs wholes or quarter,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2010 12:00PM
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On today's Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Dave's Banana Justino. This episode is brought to you by Edwards of Surry, Virginia.
Image: American Country Ham from S. Wallace Edwards & Sons
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Cooking Issues: American Country Ham, Garlic, Bell Jars & Big Shrimp (17:00)
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S. Wallace Edwards & Sons, www.virginiatraditions.com, country ham, Sam Edwards, peanut fed hogs, enzyme profiles in older hogs are different than younger hogs, American curing is different than other ham curing, should not be confused with prosciutto, Finchville Farms, Mark Ladner, Del Posto, cooking problems for very tall chefs, caller question, burned garlic, tomato sauce, pressure cooking garlic, email question:, building Bell Jars, vacuum pumps, sous vide shrimp, long cooked prawn, cooked in the shell,Building Vacuums, Freeze Drying & Sodium Alginate (13:30)
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DIY food packing chambers, building vacuum pumps, can the walls of quart size canning jobs withstand a full vacuum, rubber seals, apple chips, freeze drying is a great techinique, nothing else can approximate it, fruit puffing using vacuum and then carbon dioxide, osmotic dehydration, sea weed, Sodium alginate, when it touches calcium it turns into a gel, Algin Bath, caviar, fake onion rings, dog foods, Ferran Adrià, melon caviar, reverse alginate, sodium hexametaphosphate, McGriddle, pancakes with maple syrup inside,Ascorbic Acid, Apple Juice, Agar Gel, Lobster Stock & Banana Justino (20:16)
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what percentage of ascorbic acid should you use as an antioxidant, depends on your application, very low impact on flavor, never confuse citric acid with ascorbic acid, citric acid does not have antioxidant properties, Ashmead's Kernel, apple juice, brown flavor, oxidation, Agar gel, hydrocolloids, Agar is brittle, Locust bean gum, guar gum tastes horrible, lobster stock, don't boil the shells too long, calcium taste, Banana Justino, bourbon, needs a centrifuge, Agar clarification, next week: Live from London!,To comment on this episode click here. There are currently Comments
