24/7 Stream
Specials and Highlights
First Aired - 06/07/2011 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook: Skin! (13:41)
Tags:
Why We Cook, Erica Wides, Chefsmartypants, food talk radio, Heritage Radio Network, public pools, swimming, buoyancy, culinary school, faculty development, Sim Cass, baguette formation, skins, tightening the outside of a loaf of bread,To comment on this episode click here. There are currently Comments
First Aired - 03/09/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On a confessional episode of Why We Cook, Erica dishes on her least favorite foods; foods that chefs are supposed to love!
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Abalone (12:52)
Tags:
Erica Wides, Why We Cook, Heritage Radio Network, Fairway Market, blood oranges, Erica doesn't like orange juice and green bell peppers, chefs are supposed to like certain foods, foods that induce cringing and fear in more amateur consumers, look up Jonestown and Kool Aid, art school films, there's a huge genetic component to taste, weird textures, jellyfish, sushi, abalone, SoHo fish market, www.pinknsour.com, sashimi, Korea, shellfish, abalone had an audible crunch, crisp texture,Foods Chefs Are Supposed to Love: Uni (12:08)
Tags:
Fairway Market, join the Why We Cook page on facebook!, Erica doesn't like uni, sea urchin, good taste weird texture, sea urchin are gonads, ovaries, $450 a kilo, butter substitute, fish n chips, cake, haggis, Erica didn't like beer until she was 30, nato, soy beans and salt, fermented, extreme ammonia smell, smelly cheese, pungent cheese, stringy sticky texture, the more you mix it the stringier it gets, snot like, raw egg, nato is extremely nutritious, miso, tofu, sauerkraut, marmite, shiso, beef steak plant, soapy metallic flavor, Korean BBQ, wild sesame,Sweetbreads, Brains & Organ Meats (5:40)
Tags:
leave a comment on the page, Asian food, France, Italy, Spain, spices, salami, kidneys, sweetbreads, brains, creamy, sweet, delicate, Roberta's, organ meats, pigs feet, now there is a revived interest in all things scrappy and odd, Erica doesn't like whole single organs, liver, foie gras, heirloom breeds, well raised animals,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2011 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
What's that smell? Erica Wides, aka Chefsmarypants, goes behind the stench and foul odors we all fear and loathe on a stinky episode of Why We Cook. Tune in to learn about scent and how it relates to our cultural and culinary experience as humans. Find out why the French have a thing for a slight fecal smell, why the horrid odor of fish sauce is misleading and why Erica would rather lose her sight than her sense of smell. This episode was sponsored by The Museum of Food & Drink.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook: Good Smell, Bad Smell (13:29)
Tags:
Heritage Radio Network, Museum of Food & Drink, Erica Wides, Why We Cook, The Chefsmartypants Radio Show, bad odors, stinky cheese, artisan chocolate, vomit flavor, flavor and fragrance molecules, difference between pukey and parm a matter of a few molecules, plastic and fat are one molecule different, durian, jackfruit, The Emperor of Scent, French like their smells slightly fecal, marmite, vegemite, spent yeast, nato, fermented soy, truffles, white truffle oil should be used sparingly, approach scented oils with caution, you can't wear anything scented in an a kitchen,The Science of Smell (10:54)
Tags:
the science and anthropology of smell, perfuming, nose pinching, losing your sense of smell is traumatic, its hard to recover, INXS, Michael Hutchence, most people would rather lose sight than sense of smell, Erica would give up vision over smell, Anosmia, hypersomnia, Perfume was one of Kurt Cobain's favorite books of all time, In Utero, Scentless Apprentice,Fish Sauce & Shrimp Paste (8:16)
Tags:
some foods smell bad at first but smell better after being cooked, fish sauce, shrimp paste, Thai cooking, Cambodia, entire country smells like shrimp paste, fish sauce on steroids, anchovies, umami, Worcestershire sauce, originally made out of fruit and fish, chemical flavor enhancer, Thai and Vietnamese fish sauce are different, Nhi means first pressing, fish sauce equivalent of extra virgin, there is no kosher fish sauce on the market, Vietnam markets in the summer smell terrible,To comment on this episode click here. There are currently Comments
