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First Aired - 02/28/2012 04:00PM
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This week Unfiltered starts with some theiving wine news about a certain Moet employee (Romaine Brunot) who recently has gotten arrested for hoarding over $100K worth of the swag. Then hosts Erin and Brian welcome Robert Bower of The Fladgate Partnership, makers fine port wines. Learn all about this unique Portuguese wine from the Douro region from the amazing cocktails that you can make with it to how white port wines have grabbed a growing foothold amongst a new generation of drinkers. Want to go old school? Tune in to find out as well about the differences between traditional ruby and tawny ports. This episode is sponsored by Fairway Market.
"They've changed the way you consume white port . . . the new generation are now mixing it on the rocks with a touch of tonic water and a twist of mint. It's very much an aperitif."
--Robert Bower on Unfiltered
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Unfilterd: Port!! (22:57)
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Eric Arnold, Lot 18, wine, Sauvignon Blanc, oversupply, undersupply, Romaine Bruno, Jersey Girls, port wine, Portugal, dry white port, wine exporting, dry port, white port, Taylor Fladgate, ruby port, tawny port, vintage port, dry fruit, aged tawny, nutty port, Bin 27, hipster,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 03:30PM
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This week on We Dig Plants Carmen and Alice get nutty and speak to Duke Lane, president of the Georgia Pecan Commission. Learn about the healthful properties of the pecan (antioxidants!) Learn how a slave named Antoine over a hundred years ago grafted the genetic strain of pecan that is now grown by every industrial operation in the world, and learn why China is becoming a major player in the pecan market. This episode was sponsored by Acme Smoked Fish.
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We Dig Plants Introduction (19:03)
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a nutty show, the Chestnut show, Duke Lane, Georgia Pecan Commission Chairman, pecans have more anti-oxidants than any other nut, pecan oil is similiar to avacado oil in its good cholsterol content, pecan orchards, pecan trees were planted in Long Island in 1772, NY State is not a listed producer of pecans, wild versus native pecans, seedlings are delicious pecans just smaller with less oil, improved varieties, George Washington planted pecans, the wild pecan harvest was once more popular and profitiable than row crops, Abner Landrum of South Carolina discovered a pecan budding technique in 1822, a slave named Antoine grafted wild pecans to seedlings to create the Centennial, the Centennial is now called the Improved Pecan, pecans are the only tree nuts grown in the US, the US ranks #1 in world pecan production, Georgia produces 1/3 of US pecans, Texas produces the most of any state, the demand for pecans has escalated recently, China's potential production of pecans, Chinese pecans are different from US pecans, the Chinese have begun buying pecans in Georgia, Duke went to Cuba and brought pecans, Cuban people loved pecans, the pecan crop is just getting started,What Makes a Good Pecan? (20:56)
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crop quality is determined by kernel shell and oil content, you want thin shells with pecans, you weigh pecans in-shell and then weigh the kernel to find the meat percentage, meat percentage determines the oil content and how much you're paid (the yield), a nut's color sometimes shows how much oil the pecan may contain, you usually plant the nuts with the highest oil content and the least amount of spraying to keep insects away, the most popular variety in Georgia is the Desirable, pecan growers are paid on the point of the yield, agrotourism has helped pecans, people are interested in how things are grown now more than they once were, how hard or easy is it to grow pecans?, you're working on a pecan tree almost year round to enhance the 2 months of production, you often have presold your nuts based on what you do harvest, growers often plant more than one variety so you can harvest at more than one time, sprouting is when nuts aren't gathered in a timely fashion and get too ripe, hopefully the harvest is complete by Christmastime, what are the pests associated with pecan trees?, pecans love rain but too much rain can cause scabbing wherein the nut turns black and may even drop off the tree, scabbing can be controlled, equipment can compensate for excess moisture, pruning as part of growing pecans, the more sunlight and are circulation through orchards into lower limbs helps increase the size and quality of the nut, you can't just plant a tree in the ground wish it well and hope it pays your bills, regional growing conditions, what is the future of the industry?,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2012 03:00PM
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Welcome to the first episode of Meet Your Maker, hosted by Rachel Wharton. Rachel is deputy editor at Edible Manhattan and Edible Brooklyn, and she's out meeting the people behind all of the food that we eat. On this episode, Rachel sits down with Keith Cohen, owner of Orwasher's Bakery in the Upper East Side. Tune in to hear about Keith's start in baking, and why he decided to purchase Orwasher's. Hear about the breadmaking processes used at Orwasher's, the importance of creating unique artisan breads, and why consistency is important for a wholesale baking business. Rachel and Keith eat some of the breads from the bakery, including the Ultimate Whole Wheat and the Ale Bread (featuring yeast from Sixpoint). Keith also talks about the resurgence of local wheat in the New York market. This episode has been brought to you by Hearst Ranch.
"These bigger loaves, which last longer, were more viable for the nuclear family." -- Keith Cohen on old-style European baking, Meet Your Maker
"While everyone loves an artisan product, they still want a very consistent product." -- Keith Cohen on Meet Your Maker
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Keith of Orwasher's (17:13)
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Keith Cohen, Long Island breweries, wineries, Orwasher's, baking, bread, Tribeca Oven, artisan bakery, long fermentation, wet dough, rye bread, artisan bread revolution, New York City, history, ale bread, tenement, ovens, steam-injected oven, France, method baking, European bakery, masonry, Challah, past and present, Jewish, wine breads, manual kneading, mechanical mixing, commercial yeast, cinnamon raisin, bread starters, Egyptians, matzoh, Passover, unleavened bread, wholesale, Sixpoint, The ultimate whole wheat, whole wheat, ferment, sweet, nutty, local eating, artistry, beer, cheese, Otis Stout, Edible Brooklyn, malt,Local Wheat and Milling (15:08)
Tags:
Upper East Side, white flour, local grain, local movement, economy, farmers, spelt bread, quinoa, honey, chardonnay grapes, local grapes, dark rye, sour, crumb, unsalted butter, fresh from the oven, developing a business, develop recipes, dictator, collaborate, grain conference, French Culinary Institute, greenmarket, growing wheat, water in dough, saturation rate, New Amsterdam Market, millers, math, Goodfellas, loyal customers, poppy seeds, pumpernickel,To comment on this episode click here. There are currently Comments
