2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"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
Tags: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,
Tags:The Beatles, The Beach Boys, history of rock and roll, Modernist Pantry, Ferran Adria, pork shoulder, salt and sugar brine, glazes, frozen Lulo, poached,
Tags: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,
"When I was 15, I became a vegetarian to rebel against my family."
"I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience.
"If you don't do something great with a carrot, then there's no point!"
--Amanda Cohen on The Food Seen