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First Aired - 04/23/2013 12:00PM
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Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week's Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Mark's Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats.
"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues
"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues
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Wasabi Mashed Potatoes (30:40)
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Piper, Mark Ladner, Del Posto, Senegal, HRN Salon Series, Africa, authentic cuisine, Italy, France, spiedini, Red Wattle, Mangalitsa, wild boar, wild birds, USDA, rice noodles, noodle dough, oobleck, corn starch, sweet potato, miso, hatcho miso, soy beans, The Book of Tofu, The Book of Miso, koji, David Chang, wasabi mashed potatoes, mustard, duck fat, butter, pie, empanada, flake, flavor, butter creme frosting, kidney beans, toxins, chili, beans, ricin, PHA, crockpot,Olive Oil Science Experiment (19:36)
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carbonara, bacon, pancetta, Colonel Sanders, Kentucky Fried Chicken, donut, live tasting, Harold McGee, oils, Zester Daily, fried egg rebuttal, Marcella Hazan, scientist, fish, Arufo, olive oil, unfiltered, frying garlic, tomato sauce, extra virgin olive oil, light transmission, deep fry, tortillas, blenders, Blendtec, Searzall, ninjas, nori,To comment on this episode click here. There are currently Comments
First Aired - 01/20/2013 12:00PM
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Tony DeMarco shares the best olive oils from Spain and Portugal on this week's episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe. Learn why the 2012 olive harvest was of particular high quality, and hear how global warming has been affecting olive trees and the growth of the olive fruit. Tony and Patrick talk about Fairway Markets' Steve Jenkins, and his passion for the world's best olive oils. Learn how olives are harvested, and the role of production in olive oil quality. What is the shelf-life of good olive oil, and what is the proper way to store it? Tune in to hear Patrick and Tony taste some premium olive oils on air! This program has been brought to you by Tabard Inn.
"The olive tree is really made to grow wild. It is basically a weed that farmers have learned to cultivate over the years." [7:30]
"If you go to Costco or Walmart and get a three-liter jug of olive oil, you don't know where it comes from, and you don't know if it's produced with hexane- a cancer causing chemical." [13:30]
"Olive varieties are not as important as grapes in wine, but what's more important is the production." [27:00]
-- Tony DeMarco on The Main Course
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A Brief History of Olive Trees Around the World (17:23)
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Barack Obama, gun appreciation day, Fat Canary, Tony DeMarco, Fairway Market, Amphora, olive oil tasting, olive harvest, politics, climate change, Sam Edwards, Spain, Portugal, forest fires, concentrated, taste, water, bumper crop, Steve Jenkins, wine, The Roman Empire, Chinese, extra virgin, acidity, Dean & Deluca, Sicily,On-Air Tasting! (31:23)
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Andalusia, Southern Spain, unfiltered, processed, olive oil tasting, fruity, sauteed fish, garlic, oleocanthol, medicine, Roberta's, pajarera, drought, mono-varietal, anti-inflammatory, aging, harvesting olives, heat, air, light, oxidation, decanter, clarification, cult, Río Jerto, manzanilla catharina, cereal, palate, California, UC Davis, bolognese, flavor, infusion, Gata Hurdes, Mario Salinas, Fernet Branca, humble, honest, Helen Keller, Soc. Agric. Ouro Vegetal, Alberto Serralhal, Portugal, bottled olive oil, bulk, Cabernet, pork chop, Baena, Canoliva, Cabeço Das Nogueiras,To comment on this episode click here. There are currently Comments
