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First Aired - 03/22/2011 12:00PM
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This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink
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Cooking Issues: Harold McGee (18:11)
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horseradish, Dave Arnold, Cooking Issues, Heritage Radio Network, Museum of Food & Drink, Harold McGee, rotary evaporator, first time user, maximizing it, habeneros, separating heat from aroma, using a rotary evaporator for earthy aromas, you have to nail the concentration just right or it will taste like dirt, water based distillate, de-oak liquors, don't use automatic distillation, fermented cigar leaves, reduced fat milk and whey in yogurt, heat milk at 180 before you make yogurt, protein denatures, acidic brines, flavor molecules are much bigger than salts, smoking sausage, cherry chipotle pork sausage, cooking sausage, overcooking, don't smoke sausages much over 140, water bath at 140 and then grill to get a crusty outside, temperature control, just because its a sausage doesn't mean you should mistreat it,Sweet Potato Starch, Walnuts & Brining (18:50)
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sweet potato, adding acid to sweet potato puree, film properties, potato starch sheets, starch, limited hydrolysis, spray drying vinegar, more you boil higher the breakdown, where can we get walnuts low in tannins and astringency?, red walnuts, miracle walnuts, walnut varieties, why are almonds from California so low in oil, curing properties of salts, salt curing, brining, preparing pork belly for later cooking, crunchy skin,Harold's Cooking Hiatus & Dave's Mummy Obsession (18:04)
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Nathan Myhrvold, does extended brining denature beef?, brisket, shock in ice bath and then brine, low temperature smoking, high temperature sous vide, 131 brisket, brining denaturing enzymes, brining before cooking not after, brining only works with raw meat, the straightforward way is usually the best, Harold is taking a hiatus, hasn't cooked anything serious in a month, salt tasting panel, Arab medicine, mummies, mummy, medicinal mummies, ground up by the boat load and sold, best mummies were those who died at the prime of their life, mummy was used as a pigment,To comment on this episode click here. There are currently Comments
First Aired - 04/09/2009 04:00PM
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Our First Show! Severine interviews Antonio Roman Alcala, San Francisco based activist and farmer who spearheaded an effort to revive Alemany Farm, which had been deserted for two years.
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Intro to the Greenhorns (2:30)
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the grange band, stay on the farm, acapella version, Severine von Tscharner Fleming, Greenhorns,Antonio Roman Alcala talks urban farming with Severine Fleming (6:39)
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country life, youth programs, Allemany Farms, Urban Farming, San Francisco, Antonio Roman Alcala,Antonio's vegetable operations expand (7:25)
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Half Moon Bay Farmer's Market, affordable land, farmable land, back to the land movement, volunteerism, benefaction,To comment on this episode click here. There are currently Comments
First Aired - 10/27/2011 11:00AM
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This week Growing Good gets an extra dose scariness as Soul Clap
DJ Jonathan Toubin, of New York Night Train fame, spins a super spooky set of vintage 45 vinyl right here at the studio. Learn about ghouls, mummies, witches, blobs, and of course Riboflavin-flavored, non-carbonated, polyunsaturated blood.
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Monster's Holiday (5:19)
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Alessandra Maria Iavarone, Monster Mash, Soul Clap Off, New York Night Train, Halloween, kids songs, vintage records, fulton market, pumpkin painting, trick or treating, 45's, Jonathan Toubin,Monster Music (DJ Set) (5:00)
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The Rest Of The Spooky Set (21:15)
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