24/7 Stream
Specials & Highlights
First Aired - 10/31/2010 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd Anne speaks to Shanna Pacifico of Back 40 to share terrifying cheese stories: the ghoulish, the ghastly, and the gross. Turn green as you hear the tale of the 117 year old Eastern European cheese (quite literally an heirloom), cringe at the story of the creepy crawly cheese mites, and wince at the thought of cheese-filled luggage sitting on hot airport tarmacs for a week. This episode was sponsored by Cain Vineyard and Winery.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd Introduction: Cheese Horror Stories (15:46)
Tags:
Anne Saxelby, Cutting the Curd, Cheese Horror Stories!, Shanna Pacifico, scary cheese, mites, airport mishaps, Shanna and Anne tried to make faisselle cheese, Anne once made a batch of blue cheese that developed a crazy florescent yellow fungus, breast milk cheese, American cheese, ingredient list, post modern cheese, Kraft singles, Kraft macaroni anti intestinal worm cheese, a food that will also kill intentional worms, deworming chemicals,Creepy Crawlies & Other Gross Cheese Stories (16:17)
Tags:
walk in cheese stories, creepy crawlies category, cheese mites live on the rinds of cheeses, they help ripen the cheese, the yellow dust is all mites, Casu marzu, flies lay their eggs in the cheeese, maggots eat the cheese, then it's time to eat the cheese, Delaware County, pizza cheese in the Catskills!, bringing awareness to local milk, Patrick Martins crazy cheese story, FedEx and airport mishaps with cheese, smuggling cheese, lost suitcase with cheese for a week, stinky cheese, do not discard without proper authorization, smelly packages, movies involving cheese, King Pin, milking a male cow, the oldest cheese on record, Lituanian cheese that's 117 years old, New Yorker article, it's here in Brooklyn!,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave & Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more. This episode was sponsored by Just Food's City Chicken Project 2011 .
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues: Harold McGee (20:00)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Harold McGee, Curious Cook, legumes, grains, over cooking, off flavor, enzymes, beans, masking flavor, sourdough, temperatures, yeast and bacteria, lactic acid, Acetic acid, fermentation, yeast needs oxygen to grow well, adding air,Dave & Harold Tackle Listener Questions (16:18)
Tags:
IACP Conference, Austin, mangoes, The Everglades, mosquitoes, Garlic and Other Alliums, New York Botanical Gardens, raw garlic, custard, buttermilk custard panna cotta, locust bean gum, carrageenan, searing myth, Chicken McNuggets, trans glutaminates, fish, gelling power, sarimi,Country Music & Country Ham (20:46)
Tags:
country music, country ham, American country hams are a little bit soft in the middle, if its been cut into you might get mold, mites, mite cheese, spore, sous vide low temp, storing raw meat under oil, botchulism, freeze dried Peruvian Inca potatoes, chuño blanco, cooking exotic meats, lion meat,To comment on this episode click here. There are currently Comments
First Aired - 02/13/2011 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cutting the Curd lean more about cheese aging, as Anne is joined by Michael Anderson . Michael is an expert in the field of affinage and the cave manager at Murray's Cheese. Tune in and learn why not all cheese need to age a long time, and how you can better preserve the flavor and lifespan of cheese in your refrigerator! This episode was sponsored by 360 Cookware. Learn more about their vapor-technology at http://www.360cookware.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cutting the Curd Introduction (15:41)
Tags:
Cutting the Curd, Anne Saxelby, Heritage Radio Network, Michael Anderson, Murray's Cheese, cheese aging, things can go wrong between cheese maker and cheese store, properly caring for cheese, affinage, the art of aging cheese, certain cheeses don't benefit from aging and some do, every cheese has a bell curve of quality, instead of putting plastic wrap on a cheese try putting it in a box, advice for retailers, you want to keep an eye on how the quality is as soon as it gets to you, let cheese breathe, plastic wrapped cheese might give a cheese a plastic taste,Aging Cheese with Michael Anderson (14:19)
Tags:
Cellars at Jasper Hill, based on French model of consolidated affinage, Cabot Cave, huge ceilings, full of Cabot cloth bound cheddar, cheese mites, Meadow Creek Grayson, Bleu Mont Dairy, groundbreaking affinage work in the US, every cheesemaker ages their cheese to a certain extent, microbiology behind cheese, comparing music to cheese,To comment on this episode click here. There are currently Comments
