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First Aired - 09/16/2010 12:00PM
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This week on A Taste of the Past Linda explores the very American tradition of tailgating. Follow tailgating from the chuck wagon to the station wagon as Linda looks back as far as the Civil War to find the roots of the tailgate. Joining her is Dave Joachim, author of "A Man, A Can & a Plan" and "Mastering the Grill", a tailgate enthusiast and expert who revels in the ingenuity and community of tailgaters and their technology (eg. parking lots with outlets for each space). This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef from the coast of CA.
Photo: an example of mass-tailgating
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A Taste of the Past Introduction: Tailgating! (17:27)
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A Taste of the Past, Heritage Radio Network, Linda Pelaccio, tailgating, modern tailgate has roots in college football, Rugters and Princeton, Battle of the Bull Run, tailgating equipment, 30 percent of tailgaters never set food in the stadium, NASCAR leads the nation in number of tailgaters, rock concerts, there are over 39 cookbooks published on tailgating, John Madden and Mario Batali both wrote cookbooks on tailgating, Dave Joachim, Tailgater's Cookbook, A Man, A Can, A Grill, grilling is the core of tailgating, American tradition, always bring extra of what you make, mobile pizza ovens, sliced sashimi, elaborate expense, rivalry of tailgate dishes, Southern Heritage Classic, Memphis, 23 million annual tailgaters,Dave Joachim, Author of "Tailgater's Cookbook" (13:00)
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Food Writers Symposium, tailgating, robust mainly flavors, American classics, deviled eggs, blender blaster, drinks are a big part of tailgating, regional drinks, Mohitos, Ford F50 Tailgate Truck, decked out with DVD players and kegs, some people go to games just for the tailgate, chocolate whiskey pudding, championship cookies, grilled pizza, grilled beef cheeks, Mastering the Grill,To comment on this episode click here. There are currently Comments
First Aired - 09/07/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia take a caller's query on making chocolate at home, and delve into the world of "chocolate alchemy" with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.
Photo: Chocolate melanger
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Cooking Issues Introduction: All About Chocolate (17:18)
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Cooking Issues, Dave Arnold, The Barterhouse, Bouza, Tannat, health benefits of red wine, Heritage Radio Network, Nastassia Lopez, cardiovascular benefits to drinking alcohol, low sugar meringues, high intensity sweetener mixed with a bulking agent, what's a good recipe for kale?, farmers market, Dave doesn't like it raw, it's good when overcooked, kale with pine nuts and raisins, advice for making chocolate at home?, www.chocolatealchemy.com, cocoa butter, chocolate melanger, grind until the particle size is right, grind with the lid off for a little while, small batch chocolates, Mast Brothers chocolate, selecting beans, the final product of chocolate is very finicky, it's well worth investigation and study,Limoncello & Meat Velveting Techniques (14:17)
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email questions, limoncello, lemon peel or zest in alcohol, if you add sugar when its hot it will get cloudy, the reason liquor turns cloudy is that there are soluble oils in alcohol but when diluted those oils are no longer soluble, sugar syrup, General Tso's chicken, velveting technique for cooking meat, velveting is a procedure where you marinate small chunks of meat in egg white and corn starch, produces a tender result, egg white coating, alkaline, bicarbonate solutions, tenderazation, alkaline browns faster, baking soda and ground meat, browns faster, this subject hasn't been adequately studied,Frozen Slushies, More On Drink Dilution & Cocktail Carbonation (19:06)
Tags:
there will be no live show next week!, Dave will be teaching sous vide cooking, email question:, making frozen slushies with a soda siphon, mohitos, super freezing, shaken drinks are more diluted than you think, shaken and stirred drinks are different, stirred drinks are less diluted than shaken drinks, shaken drinks are airated more, dilute your drink first then put it in the shaker, Audrey Saunders, mixology, liquor, alcohol, mixed drinks, cocktails, caller question about carbonating cocktails, air is the enemy of carbonation, Dave likes to carbonate gin drinks, you should fine tune the amount of Co2 put into a drink, one tank of Co2 will do 200-400 gallons of drink, Co2 is more soluable in alcohol than water, you need to add more Co2 than you should in water,To comment on this episode click here. There are currently Comments
