the business of The Business
Re-Run 5:00-5:30pm EST
First Aired - 06/12/2012 12:00PM
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Download MP3 (Full Episode)
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Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave's pretzel rules. This program was sponsored by The International Culinary Center.
"If you add fat to your pretzels, I have a problem with you and your pretzels. It's an abomination, it turns into a cracker - it's terrible. Also, if it's not twisted it's not a pretezel, it's a pretzeloid. The best pretzels I've ever had in my life are from Martins Brothers - you can get them by mail order."
--Dave Arnold on Cooking Issues
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Back from Japan! (18:43)
Tags:
Jiro Dreams of Sushi, fish markets, Tokyo, sushi, coffee filters, coffee brewing, coffee machines, sous vide, Sous Vide Degrees Celsius, low temperature cooking, enzymes, breaking down proteins, texture of fish, tenderizing meat, tendons, muscles, www.BeefResearch.org, invertase, sucrose, inverting sugar,Egg Allergies & Dave's Pretzel Rules (29:50)
Tags:
Gastropod, egg free custards, meringue, Versawhip, egg allergies, custard, roast meat, prime rib, grilling, botulism, sichuan, spicy food, garlic, oil, bagels, pretzels, lye, drain cleaner, nixtamalization, baking soda, alkalinity, myard, Martins Brothers Pretzels, blended mixed drinks, Gourmet Whip, cheddar cheese sauce, squeeze bottles, stove top smoking, wood, steamer baskets,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2010 12:00PM
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Download MP3 (Full Episode)
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Sponsored by
This week on The Naturalist Bernie delves into the wonderful world of pearls. Tune in for a breakdown of pearls from past to present; a look back at an era of controlled breathing and diving with knives and stones and the transition to pearl farms and artificial cultivation. And remember: pearls come from muscles, not oysters! This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for 55 years.
Photo 1: Natural pearls, Photo 2: Mikimoto pearls
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The Naturalist Introduction (16:54)
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Bernie Wides, The Naturalist, National Marine Association Conference, Gatlinburg Tennessee, Smoky Mountains, Great Smoky Mountain National Park, Civil War recreation, salamanders, where do pearls come from?, pearls don't really come from oysters, they come from a mussel, The Big Oyster, Mark Kurlansky, pearl oysters, commonly found in tropical water, nacre, mother of pearl,Diving for Pearls & The History of Cultured Pearls (24:03)
Tags:
New York Harbor oysters, Hudson River Estuary, pearl divers, Museum of Natural History, Hall of Ocean Life, one of the original dioramas in the museum, in the US most of the rivers in the midwest have mussels, huge industry arose for mother of pearl in the 1800's, abalone, scallops, clams, mother of peal buttons, they over fished the mussels, plastics became popular, culturing pearls, Mikimoto pearls, pearls are a symbol of purity, surf clams, making muscles relax the inductor muscle so they can open the shell, making a cut inside the living tissue and inserting a little piece of mother-of-pearl, irregular shaped pearls are usually natural, if it's a geometric shape it was probably cultured,To comment on this episode click here. There are currently Comments
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Cooking Issues: Pizza Dough & Atomic Gardens (15:50)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Fairway Market, the Cooking Issues Forum has returned!, caller question, making pizza dough, high protein flour, making pizza at home, dough making techniques, snap back problem, use parchment not wax, nuclear weapons tests, GardenHistoryGirl.blogspot.com, atomic gardens, radiation,Roasted Eggs, Cured Pork & Shopping Advice (31:22)
Tags:
Passover food, roasted egg, Passover sacrifice, eggs don't reliably explode in the microwave, roasting eggs without them exploding, organic eggs, thick shells, low temperature cooking, roasting, egg shells, cured pork products with previously frozen pork, guanciale, cured pork jowl, lardo, carbonara, pancetta, bacon with carbonara?, cured pork belly, heritage meats, does freezing alter the muscles?, caller question, what to buy with Amazon gift cards?, scanpan, Pressure Cooker, one piece of cast iron, buy cheap pots for boiling water, All-Clad, copper lining, heat transmission, bacon gets rancid in the freezer rapidly, Bone Appetit, caveman food, Wiley Dufresne,To comment on this episode click here. There are currently Comments
