Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 12/14/2010 12:00PM
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This week on Cooking Issues, Dave addresses the growing concern over Nastassia's lack of on-air time and Nastassia responds with...well, a little bit more on-air time than usual! Dave finished last week's question on egg substitutes, and also ponders what pigs milk might taste like. He also explores rice cooking techniques, coffee extraction and nixtamalization. Tune in and find out why in the world Dave wants to become a Mexican grandmother one day! This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!
An 1836 lithograph of tortilla production in rural Mexico.
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Cooking Issues Introduction (14:57)
Tags:
Dave Arnold, Cooking Issues, Nastassia Lopez, Tekserve, E-Waste Event, Dave will be preparing and eating only raw food for a week, a fan email suggests Dave should go raw vegan, Dave accepts the challenge, Dave would rather eat nothing than eat separately from his family, question about egg substitutes, xanthan gum, eggs contain a good bit of fat, makes it taste better in baking, lecithin, you CAN buy soy lecithin, you will get back a lot of the same properties you would get in an egg, modified cellulose product, can you drink alcohol on a raw food diet?, Pure Food, biodynamic wine, people into organics never do blind taste tests,Pigs Milk & Rice Cooking Technique (14:59)
Tags:
email question:, why not pigs milk?, there is cheese from all other types of milk, when a pig gives birth you use that milk to feed the piglets, the pig then stops lactacting, pigs unlike other animals are meat machines, they are not multi use animals, pigs don't produce nearly the amount of milk that other animals do, basmati rice, rink soak and drain rice before cooking, other recipes tell you never to do this, every culture has their own style of rice and rice cooking techniques, enriched rice sometimes has nutrients dusted on, rinsing would remove nutrients,Aerobie Coffee Machines, Meausing Coffee Extraction & Nixtamalization (17:43)
Tags:
what defines an espresso?, Espresso: The Chemistry of Coffee, Aerobie coffee machine, what is extracted at varying temperatures?, brewing kinetics are extremely complicated, refractometer measuring coffee extraction, total dissolve solids meter, alkalinity, myard reactions, calcium hydroxide, nixtamalization is the reason people from America are not dead, nixtamalize corn, nixtamalizing, put calcium hydroxide in water with dry corn, heat it for a while and let it steep, makes it easier to mill and grind, tortilla production, Dave's life long goal is to become a Mexican grandmother,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2011 11:00AM
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How do nutritionists see taste? Tune in to hear a food based approach to nutrition from Lisa Sasson, Registered Dietitian and Clinical Associate Professor at NYU's Department of Nutrition, Food Studies & Public Health. Lisa and Mitchell Davis have a conversation about diets, nutrition and responsible eating. Lisa gives listeners great advice for holiday eating (pace yourself!) and explains why she thinks taste and nutrition should be synonymous. Learn why you don't have to suffer in order to eat healthier. Find out why eating "whole foods" in season is the best way to ensure freshness, nutrition and great taste. This program was brought to you by Whole Foods Market.
"Taste and nutrition should be synonymous."
"Fat free cheese should be illegal!"
"There will always be new fads in dieting, but what never changes is the basic principal"
"It's [childhood obesity] much broader than quitting fast food and junk food."
Lisa Sasson on Taste Matters
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Taste Matters: Taste Vs. Nutrition (16:46)
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Mitchell Davis, Taste Matters, Heritage Radio Network, Whole Foods Market, Hanukkah, Lisa Sasson, registered dietitian, taste & nutrition, baked latkes, deep fried food, pasta, diabetes, diet habits, lifestyles, dietary patterns, food labels, processed foods, processing can be good, Phytochemicals, color properties, seasonality, freshness, frozen foods,To comment on this episode click here. There are currently Comments
First Aired - 07/01/2010 03:30PM
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This week on Catch It, Cook It, & Eat It Ben speaks to Reid Stowe, who currently holds the record for simultaneous days at sea. Reid just returned from a 1,152 day sailing voyage during which he never stopped or received supplies. Find out what it was like to return from this intense ocean bender and come home to a 2-year-old son he'd never met.
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Catch It, Cook It & Eat Introduction: Reid Stowe - The Man Who Sailed Across The World (15:00)
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Catch It Cook It & Eat It, Heritage Radio Network, Ben Sargent, Reid Stowe, the man who sailed across the world, his girlfriend had to be dropped off around the Indian Sea, she gave birth to their son and waited two years for him to come back, he sailed 1000 days on the ocean, 1000 Days at Sea: The Mars Ocean Odyssey, two of Reid's computers broke down, Reid is from North Carolina, he built everything on the boat, if you're interested in sailing read up on it and build your own boat, Reid was originally an artist, that's why he came to New York, the art empowered him to do the voyage, he paints and sculpts,Channeling The Energy of the Universe (15:00)
Tags:
Reid fished for food while sailing, mahi mahi, dried fish, he has enough food on the boat still to last enough year, sprouts were the key to his diet, he learned how to cook when he was young, he wrote a book as he went along, what do you say to the naysayers?, completing the mission was beneficial for humanity, Carl Jung, comparative studies of religion, channeling the energy of the universe into yourself, martial arts, in sailing everything can suddenly go awry, tuna,To comment on this episode click here. There are currently Comments
