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First Aired - 01/24/2012 12:00PM
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Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.
"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."
"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."
--Dave Arnold on Cooking Issues
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Cooking Issues: Dave's Back! (19:38)
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Cooking Issues, Dave Arnold, Booker and Dax, Sweden, Absolut Vodka, Ice Hotel, Toby, Cosmo, Absolut Citron, dog sledding, meatballs, sous-vide, tenderize, qualitative tests on juice, lime juice, honeymoon, Momofuku, Milk Bar, glucose syrup, N Zorbit, simple sugar, di saccharide, glucose starch, dextrose equivalent,To comment on this episode click here. There are currently Comments
First Aired - 05/24/2011 03:00PM
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Lotta Jansdotter joins the THE FOOD SEEN today, with studio manager Nerissa Campbell, to discuss her Swedish design sensibilities, which often manifest themselves through food, from taking a mid-day coffee break (fika) or a late night snack (vickning) served after a long night of drinking. Also, find out the truth behind Jansson’s Temptation? Nerissa, chimes in on her Australian upbringing, and serenades us with stories of childhood cuisine. Get your smörgåsbord of food/art here, full of cinnamon rolls, gravlax, meatballs, crispbreads, mead and more …
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The Food Seen: Lotta Jansdotter (19:28)
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The Food Seen, Michael Harlan Turkel, food talk radio, design radio, S. Wallace Edwards & Sons, Surry Farms, Lotta Jansdotter, Nerissa Campbell, Swedish design, fish n chips, Sweedish meatballs, fika, vickning, barebones breadcrumbs, IKEA meatballs, cafeteria style, rye bread, Sweedish vs Finnish food, potato print making,Jansson’s Temptation (19:07)
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Jansson’s Temptation, casserole, San Francisco, mellow lifestyle, design influences, plums, pizza bread, venison,To comment on this episode click here. There are currently Comments
First Aired - 03/17/2013 12:00PM
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Happy St. Patrick's Day from The Main Course! Patrick Martins is joined in studio with friend Olivia Sargeant of Farm 255. She moved to Georgia in 2004 to develop Farm 255’s menu and unique local sourcing system, began as the Head Chef, and occupied the role of General Manager for 3 years until late 2010. She currently splits time between the Bay Area, the southeast, and Italy, working as a local food "market-maker" to build models for regional food economies through operations systems, communications, and education. She continues to oversee the 255 team in her role as Managing Partner, and farms at Full Moon on her days in Georgia.
"When you start to do what you love is when you become successful. Finding agriculture was the synthesis." [3:45]
"My biggest achievement is when the people I work with become self sufficient." [07:00]
"My goal is to translate my experiences into tools and resources." [21:30]
--Olivia Sargeant of Farm 255 on The Main Course
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Olivia Sargeant of Farm 255 (31:06)
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Olivia Sargeant, work life balance, Farm 255, agriculture, education, food banks, farm and restaurant company, Athens Georgia, canning, livestock operations, cooperatives, Moonshine Meats, Farm Burger, supply chains, meatballs, hamburgers, primo primals, food costs, profitability, sourcing, condiments, ketchup, Southeastern Young and Beginning Farmers Alliance, Fare Resources,To comment on this episode click here. There are currently Comments
