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First Aired - 05/27/2010 12:00PM
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Linda speaks to Gabriel Ross, chef and charcoutier at Dickson's Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad!
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What is Charcuterie? (17:35)
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Gabriel Ross, charcoutier, Dickson's Farmstand Meats, charcuterie comes from french meaning cooked meat, from a time before refrigeration, pasty shells were the first casings, bacon, ham, sausage, terrines, galantines, pates, confit, primarily pork, originally after butchering a hog you needed to put as much of it on salt as possible, fresh pork was very very rare, some charcuterie is based on salt and some on cooking and smoking, salt and fire are useful in extending food life, this is a time and labor intensive process, put salt on a big chunk of meat and see what happens, Italian salami is so exceptional complicated and subtle, what should good charcuterie taste like?, it should be to meat what whiskey is to beer, a breed of pig specifically designed for curing, the lard was used for lamp oil and lubricants,Bacon vs. Pancetta (16:52)
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Gabriel Ross, charcoutier, Dickson's Farmstand Meats, charcuterie comes from french meaning cooked meat, from a time before refrigeration, pasty shells were the first casings, bacon, ham, sausage, terrines, galantines, pates, confit, primarily pork, originally after butchering a hog you needed to put as much of it on salt as possible, fresh pork was very very rare, some charcuterie is based on salt and some on cooking and smoking, salt and fire are useful in extending food life, this is a time and labor intensive process, put salt on a big chunk of meat and see what happens, Italian salami is so exceptional complicated and subtle, what should good charcuterie taste like?, it should be to meat what whiskey is to beer, a breed of pig specifically designed for curing, the lard was used for lamp oil and lubricants,To comment on this episode click here. There are currently Comments
First Aired - 11/15/2009 12:00PM
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Katy Keiffer hosts the latest episode of the Main Course solo, as Patrick is still counting turkey's in Kansas City. Author Joanna Pruess comes by to talk about cast iron cooking & comfort food. Also on the show, Bob Lape & Rosemary Morse.
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The Main Course Introduction: Cast Iron! (18:33)
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Katy Keiffer, Patrick Martins, The Main Course, Hearst Ranch, Frank Riese, Bob Lape, Crain's New York, turkeys, Heritage Foods USA, http://www.heritagefoodsusa.com, Joanna Pruess, cast iron cooking, comfort food, The Griswold Cast Iron Cookbook: Timeless Recipes from America's Original Cookware Crafters, Griswald & Wagner, giant spiders, cast iron doesn't wear out, non stick variety, http://www.panman.com, David Smith, iron poor blood, roast beef, prime ribs, roasted potatoes, macaroni and cheese, bacon, tweaking old recipes, tamale pie, Paris, short ribs, Joanna was a food stylist, Alan Bat, Rosemary Morse, covered wagons going west, the clang that you heard was the Dutch oven or skillet,Changes In Publicity & Promotion (17:45)
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Seduced By Bacon, publicity, there are fewer newspapers and editors, freelancers, internet, websites, food media, different venues, Yonkers Raceway, Empire City, blogs, Rick Mansfield, bacon ice cream, public relations, nobody can promote better than the author, The Food Network, publishing houses, there is a division between celebrity chefs and cookbook authors, comfort food, seared swordfish over oriental noodles, Sicilian beef, Southern Italian cuisine can be influenced by North Africa, prunes, fresh cabbage, interconnectedness of the evolution of food along geographic lines, what's old is new, seasoning, lard, book signings, raspberry blackberry crisp, frittatas,Comfort Food & The Changing Restaurant Scene (5:31)
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cheeses, pates, duck necks, economy driven market, increase the public perception of value, giving the customer freedom, the move back to comfort food was necessary, copper skillets, oven roasted asparagus, poppy seed rolls, raisins, Ottoman Empire, paprika, Hungarians used yellow raisins for aesthetic reasons, Andy Smith, industrialization of food, Jaspers, Kansas City, an American turkey in France, French turkeys are like runway models long legged and flat chested, celebrating American holidays abroad, Brussels sprouts with bacon and pistachios, sweet potatoes with marshmallows on top, cauliflower,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2011 12:00PM
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This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction: The Charcuterie Show (5:32)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, charcuterie themed show,Taylor Boetticher of The Fatted Calf (25:15)
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Taylor Boetticher, Western European style charcuterie, fresh sausage can be turned over quickly, prosciutto takes a year and a half to produce, specialty cuts, middle turns into porchetta, larger loin roasts, whole pig boned out and dressed up, middle meat, traditionally goes into grocery stores, cold smoking, smoking without heat, fresh pork infused with smoke, apple cider taste, pates, interchangeable term, terrines, most charcuterie is pork based, the fat lands itself better, buffalo chopper, all natural casings, fois de gras, HACCP plans, charcuterie in North California, smaller agencies are skeptical of small unconventional operations, farmers markets, www.fattedcalf.com,Charcuterie at Bar Boloud (24:44)
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Bar Boloud, the following interview is in French, difference between French and American charcuterie styles, curing sausage, pigs are much fatter in the US,Anya Fernald, Founder of Live Culture (16:21)
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Anya Fernad, charcuterie in the US vs Europe, demand is present in the US but driven by people who have been to Europe, interest in production has happened very recently, producing mid scale high quality products in an easy way, mid muscle cuts, purpose build facilities, connecting slaughter and production, lack of basic infrastructure, processing, is there enough consumer interst to drive, whole animal utilization, eat less meat and eat better meat, it's illegal to import most charcuterie in the US, prosciutto San Danielle doesn't use high quality pork, prosciutto di parma has no regulation as to where the pig is raised, buffalo mozzarella, Eat Real, www.eatrealfast.com,Michael Hurwitz of Greenmarket (17:29)
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Michael Hurwitz, Greenmarket, GrowNYC, the growing role of meat in the farmers market, Michael started in Feb 2007 with 12 livestock producers, there are now 40 new producers in the program, there are now 22 year round products, byproduct sales, goat sausage, duck bacon, value added products, carbon negative producers, sheeps milke cheese producers are also bringing in lamb, producers are wisening up, Americans are more open, Wilklow, Brooklyn Borough Hall, Grazing Angus, animal producers always have deals, food safety,To comment on this episode click here. There are currently Comments
