Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 12/13/2010 01:00PM
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This week on Let's Eat In, Cathy is joined by Anna Wolf who runs the Brooklyn-based beer-mustard company "My Friends Mustard". A self proclaimed beer and food nerd, Anna shares the story of how she started making mustard at home and explains why using beer as ingredient helps her product stand out as something truly delicious and unique. Tune in and learn how mustard can play a role in a date meal, and what the future holds for My Friends Mustard! This episode was sponsored by S. Wallace Edwards & Sons of Surry, Virginia. For more information visit www.surryfarms.com
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Let's Eat In Introduction: My Friend's Mustard (13:21)
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Anna Wolf, My Friends Mustard, librarian gone foodie, Wholegrain Beer Mustard, home made mustard, cooking and baking with beer, beer as an ingredient, Spicy Brown Ale Mustard, Stout mustard, honey mustard, rye mustard, the caviar of mustard, Cathy Erway, Let's Eat In, Heritage Radio Network, S. Wallace Edwards & Sons, Surry Farms,More with Anna Wolf (13:45)
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Ana likes listening to soul music in the kitchen, Murray's Cheese, craft beer places, the mustards go well with sausages, mustard pizza?, what's the most date worthy application of mustard, cheese plates, sauteed with greens and garlic, mustards go well with sharp cheddar, grilled cheese with mustard, Indian food is Anna's favorite meal aside from mustard, mustards and delis, kosher mustard, date meal?, pork chops with mustard or shrimp pasta,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2011 06:30PM
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Melted American Chesse on Why We Cook? Yes! Tune in this week for an indulgently melty episode of the Chefsmartypants Radio Show and hear Erica share her memories of grilled cheese sandwiches and her thoughts on the Croque-monsieur. Learn why Americans crave globs of cheese and how Ashkenazi Jews have an advantage when it comes to dairy! This episode was sponsored by Tabard Inn. For more information visit www.tabardinn.com
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Why We Cook Introduction: Eat Cheese Until you Explode (10:39)
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Why We Cook, Erica Wides, Chefsmartypants, Tabard Inn, NPR piece on weather, Lee Jones, Chefs Garden in Ohio, cold temperatures are good for farmers, helps freeze off bad microbes in the soil, Erica will be doing a dinner there on Feb 12th, coal fire stove, Heritage Radio Network is housed behind Roberta's Pizzeria, center of pizza universe, Wood fire oven from Italy, Erica lived i Rome about a decade ago, She made minimalist pizza, most American's want globs and globs of cheap quality cheese, 33 pounds of cheese per person per year, The government wants to help farmers and the dairy world, Promoting people drinking and eating low fat milk, NYT story about USDA setting up marketting corportation, Dairy Management, Funded by tax-dollars, Sell more Cheese, Pizza Hut, Domino's, How to sell more cheese, Domino's Legends Line, Wisconsin Pizza, 6 cheeses, legend in Wisconsin is to eat as much cheese until you explode, Not good artesosnal cheese, Commodity agriculture, Michelle Obama and healthier choices, Supporitng commodity agricultural giants, Dairy Management president makes 633 thousand dollars a year,Classic American Melted Cheese (10:59)
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Cheese, I'm talking about delicious melted cheese sandwiches, Industrial cheese is being promoted by government, I find myself cooking more often, I've been making a lot of soups and braised chickens, Sometimes I really want melty cheese on toast, I'm trying to lose a coupld pounds so I can't eat like this too often, I try to avoid the industrial and commodity in my everyday food, built in control, I am thrifty, I don't spend a lot of money on cheese unless it's good cheese, I only spend money on good cheese, focus on quality over quantity, Especially Dairy, Process of making cheese diminshes the lactoise, VArious groups have higher and lower intensities of lactoise, Ashkenazi Jews are most lactoise tolerant, Jacques Pepin, Fromage Fort, Fondue, Artisanal Fromagerie and Bistro, Melt scraps of cheese for fondue, fondue's are a little bit of work, lunch is grilled cheese, American cheese slices back in the 70s, Some things are classics, American Cheese Melts, It holds a place in the cheese pantheon, Sandwich Day, Croque Misure,Croque-monsieur (7:46)
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Melted cheese type sandwiches, Adobo, Philipine method of braising in vinigar, Article by Sam Sifton, Garden Fork Radio, Garden Fork.tv, Croque Misure and Croque Madam uber grilled cheese in France, Made by putting two slices of bread and putting Gruyere and Ham or Prosciutto and smear of Dijon Mustard, Pan fry sandwich, Croque Misour has bechamel sauce, Made from rue and milk, Monte Cristo, Welsh Rarebit, The Reuben, In Italy there is the Panini phenomena, Tuna Melt, We shouldn't be melting cheese over canned tuna mixed with mayo,To comment on this episode click here. There are currently Comments
First Aired - 09/22/2009 06:30PM
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The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these flavor-packed ingredients into your dishes.
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Add Massive Flavor to Your Food (8:25)
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funny little salty cured things, quirky culinary elements that add massive flavor to your food, oily fish, what happens when you mingle salt oily fish and things you think you hate to eat, anchovies, capers, olives, pasta puttanesca, salty cured oddities, remoulade sauce, green goddess dressing, eggs and anchovies a great combination, anchovies lend a rich savory quality to any dish, umami: the fifth taste, umami: savory meaty richness, freeformed glutamic acid, hundreds of anchovy varieties,If You Think You Hate Anchovies and Capers Think Again (10:00)
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anchovies: the unattractive food, what you find on your average pizza is the bottom of the barrel anchovies, anchovies are a great foil for other salty meaty products, capers, the best capers come from Provence, mustard oil develops in the caper, if caper flowers it turns into a fruit, good in martinis in place of an olive, leaves of the caper bush can be used as a coagulant in cheese making, raw capers have no taste that's why they get pickled, capers make a dish pop and sparkle, always add your capers at the very end don't cook them, they raise the taste profiles of everything else on a dish, capers good on top of pureed soups,Consider The Olive (10:42)
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Institute of Culinary Education, find Why We Cook on Facebook, call in! 718-497-2128, cured foods that add umami to your cooking, only a couple of fruits you can't eat raw: quince and olive, lye and olive curing, freshwater curing, cure olives yourself, 75 varieties of cultivated olive varieties, olive trees fireproof and virtually indestructible, olives add salinity and brine to dish, olives very bitter and tannic,To comment on this episode click here. There are currently Comments
