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First Aired - 06/12/2012 03:00PM
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Cheese, bacon, and bread. Sounds like an excellent sandwich, right? Well, it’s also the still life subjects of this week’s THE FOOD SEEN. Mike Geno painted a porterhouse during art school, and from there on out shed the “starving” aspect of being an artist. His most recent collection “Fromage/Homage”, elevates simple pieces of cheese to high art. This episode has been brought to you by Hearst Ranch.
"I never considered cheese because it's this whole subculture that I never indulged in."
"Every time I paint a cheese, I learn more about cheese...My knowledge of meat really helped me learn about flesh tones."
"Finally, cheese is getting the center stage as opposed to being a prop for other still-lifes." -- Mike Geno on THE FOOD SEEN
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Toys, Beef, Bacon (19:40)
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cheese paintings, caerphilly, cheese portraits, art, artist, creative outlets, The Food Network, Mike Geno, corrugated packing, design, color, balance, aesthetics, alchemy, baking, recipes, business major, Penn State, drawing, composition, prime a canvas, oil paint, Tyler School of Art, porterhouse, shape and color, ducks, steak, painting meat, toys, texture, consumerism, grinding meat, meat loaf, bacon paintings, oil pastel, soft pretzel, hoagies, local foods, Brooklyn, meat artists, hot dogs, American,Cheese Portraits (17:48)
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gorwydd caerphilly, hungry, foodie party, Tenaya Darlington, Madame Fromage, illegal cheese, Sally Jackson, renata, Di Bruno Brothers, lactose intolerance, bleu, morbier, manchego, subtleties, culinary perspectives, nuanced, juniper berries, gin, portraits, The New York Times, Culture Magazine, Italian tradition, culture, cheese steak, The Latvian Society, Latvian cheese, sushi, foodie, food Renaissance, Indian food, So Cheap, Israeli cuisine, lamb, mikegeno.com,To comment on this episode click here. There are currently Comments
First Aired - 01/09/2012 02:00PM
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This week, Snacky Tunes welcomes Top Chef Ty-Lör Boring. From his origins in Kansas City and its famous barbecue scene to Japanese pub food to his debut on Top Chef, Tyler talks about his ascension and travel in the food world as well as what it's like being a gay chef in the culinary world (hint: it doesn't matter as long as you cook well!). Later on tune in as Pocket Vinyl does a special in studio live set. This episode is sponsored by Cain Vineyard & Winery.
"It doesn't matter if your gay, straight, Mexican, Asian, whatever . . . as long as you put your food were your mouth is people don't care."
--Ty-Lör Boring on Snacky Tunes
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Snacky Tunes: Ty-Lor Boring (19:10)
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Snacky Tunes, Finger on the Pulse, Heritage Radio Network, Ty-Lor Boring, Japanese pub food, Kansas City, pastry school, Denmark, Noma, sous chef, dinosaur barbecue, local barbecues,To comment on this episode click here. There are currently Comments
First Aired - 08/11/2010 08:00AM
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On this episode of Mind Kitchen Matt Timms sits down Robert Fernandez of Grillin' on the Bay BBQ Contest, painter and fine artist Matthew Langland and John Hoppin, musician and bigwig at Heritage Foods USA. Don't miss this special Iron Maiden-laden, prize-packed episode of the greatest game show ever to take place entirely within your mind. This episode was sponsored by Barterhouse: one of NYC's best importers of wine.
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The Mind Kitchen Begins! (8:45)
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Matt Timms, The Mind Kitchen, The Barterhouse, Iron Maiden, John Hoppin, www.hoppinworld.com, www.hoppinrecords.com, Heritage Foods USA, John proposes the winner takes all prizes, Robert Fernandez, he runs BBQ events in the city, Grillin on the Bay, New York's only BBQ contest, Matthew Langland, painter and artist, artist behind the Takedowns, the ingredients!, Quinoa, black eyed peas, limes, Coors Light, rats,The Contestants Submit Their Meals (17:14)
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John explains how to prepare Quinoa, in South America they eat guinea pig, you can buy it at Associated on Knickerbocker ave, beer can rat, lightly floured, mashed up beans, Asian dessert, Robert:, appetizer: deep fried rat snout with beer battered black eyed pea crush, main course: quinoa stuffed rat skull - braised rat thigh with lime coolie - and rat breast tartar, dessert: Coors light Popsicle with rat tail stick, Matt:, appetizer: boiled quinoa in a empty lime shell, main course: soaked black eyed pea paste spread over rare broiled rat shank, dessert: Coors light slushy,To comment on this episode click here. There are currently Comments
