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First Aired - 06/07/2011 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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Why We Cook: Skin! (13:41)
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Why We Cook, Erica Wides, Chefsmartypants, food talk radio, Heritage Radio Network, public pools, swimming, buoyancy, culinary school, faculty development, Sim Cass, baguette formation, skins, tightening the outside of a loaf of bread,To comment on this episode click here. There are currently Comments
First Aired - 02/14/2011 01:00PM
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Supper clubs are at the center of the conversation on this week's edition of Let's Eat In. Cathy's guest is Kerstin Rodgers, an author and supper club enthusiast. Tune in to learn more about the international underground dining scene and find out why restaurants and supper clubs are NEVER to be confused! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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Let's Eat In Introduction: The Marmite Lover (14:46)
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Cathy Erway, Let's Eat In, Heritage Radio Network, underground supper clubs, London, The Underground Restaurant, Marmite Lover, Kerstin Rodgers, worldwide directory of supper clubs, Hapa kitchen, Michael J. Cirino, A Razor A Shiny Knife, supper clubs are completely different than restaurants, theatrical productions, different every time, some people in the restaurant industry are mimicking supper clubs, selling tickets for dinners,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2011 06:30PM
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What's that smell? Erica Wides, aka Chefsmarypants, goes behind the stench and foul odors we all fear and loathe on a stinky episode of Why We Cook. Tune in to learn about scent and how it relates to our cultural and culinary experience as humans. Find out why the French have a thing for a slight fecal smell, why the horrid odor of fish sauce is misleading and why Erica would rather lose her sight than her sense of smell. This episode was sponsored by The Museum of Food & Drink.
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Why We Cook: Good Smell, Bad Smell (13:29)
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Heritage Radio Network, Museum of Food & Drink, Erica Wides, Why We Cook, The Chefsmartypants Radio Show, bad odors, stinky cheese, artisan chocolate, vomit flavor, flavor and fragrance molecules, difference between pukey and parm a matter of a few molecules, plastic and fat are one molecule different, durian, jackfruit, The Emperor of Scent, French like their smells slightly fecal, marmite, vegemite, spent yeast, nato, fermented soy, truffles, white truffle oil should be used sparingly, approach scented oils with caution, you can't wear anything scented in an a kitchen,The Science of Smell (10:54)
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the science and anthropology of smell, perfuming, nose pinching, losing your sense of smell is traumatic, its hard to recover, INXS, Michael Hutchence, most people would rather lose sight than sense of smell, Erica would give up vision over smell, Anosmia, hypersomnia, Perfume was one of Kurt Cobain's favorite books of all time, In Utero, Scentless Apprentice,Fish Sauce & Shrimp Paste (8:16)
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some foods smell bad at first but smell better after being cooked, fish sauce, shrimp paste, Thai cooking, Cambodia, entire country smells like shrimp paste, fish sauce on steroids, anchovies, umami, Worcestershire sauce, originally made out of fruit and fish, chemical flavor enhancer, Thai and Vietnamese fish sauce are different, Nhi means first pressing, fish sauce equivalent of extra virgin, there is no kosher fish sauce on the market, Vietnam markets in the summer smell terrible,To comment on this episode click here. There are currently Comments
