GUNWASH
7:30pm - 9:00pm EST
First Aired - 01/04/2011 12:00PM
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On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.
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Cooking Issues Introduction: Welcome to 2011 (21:38)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, The Barterhouse, whip cream makers, nitrus, ISI, can you infuse vinegar?, every ingredient has different infusion time, pickling, quick pickles, curing turkey with salt, curing ducks outside with salt, also using whole cloves of garlic, preventing bacteria, venison, deer, DIY circulator, boneless venison loin, differences in temperature compared to beef?, truffles stopping egg whites from setting, using pectin x for sweet potatoes, ALWAYS cover your circulator so the liquid does not evaporate,Sweet Potatoes, Tubers & More (9:36)
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Brooklyn Botanic Garden Series, small guides, you can get them online, Buried Treasures Tasty Tubers of the World, sweet potato, starch, different from regular potatoes and tapioca, tapioca is used for pearls in bubble tea, kettle drum shape, National Starch Corporation, tapioca starch is well known for being bland, taro, giant taro,Home Carbonation Systems & The Music Behind Cooking Issues (23:22)
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carbonation, iSi Twist and Sparkle carbonation, Co2 cartridges, not always accurately weighed out, for bars who don't want to invest in a carbonation system, for home made seltzer you should go for a soda stream, distillation, home made essential oils, Mandy Aftel, pectins, steam distillation for essential oils, butane extraction, making honey oil out of weed, AeroPress, coffee, problems with stuff spraying out, solubility of volitables, shifting ionic balance with mess with the protein structure, brining, the Cooking Issues music!,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2011 05:00PM
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This week on Beer Sessions Radio (TM) sees Jimmy, Ray & Sam finally getting a chance to talk to Ed Berestecki of Mugs Ale House. Ed recalls the days when Ray was applying to bar tend at his bar and the guys discuss how things have changed in the meantime. Later on the show, the focus is shifted to homemade cider. Tune in and learn the nuts and bolts from Joy Doumis & Jeremy Hammond and find out how you too can learn how to make cider from home. Beer Sessions Radio (TM) is brought to you by GreatBrewers.com
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Beer Sessions Introduction: Ed Berestecki of Mugs Ale House (17:54)
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Beer Sessions Radio, Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a., GreatBrewers.com, Brooklyn Wort, home brew contest, Ed Berestecki, Mugs Ale House, split by skull, Eben Freeman, Ray once applied to be a bartender at Mugs, distributor weekend event, SKI Beer, barley wines, Gales Jubilee 2002, Thomas Hardy's 1995 vintage, requests for shipping vintage beers, North Coast, barley wines are usually 8-12%, Young's Old Nick Barley Wine Ale, old school English Ale breweries, fortification, only old drunks used to drink barley wine, what time of the day do you have your first beer?, Sam usually at 2 or 3PM, Ed usually at 11AM or 12PM, Ray says it has to do with quality control, testing available inventory, Ray drinks when he gets there, Jimmy starts around 5PM, beer cocktails,Homemade Hard Cider (14:34)
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Barley Wine Event, starts at 11PM this Saturady and Sunday, no cover charge, www.MugsAleHouse.com, Joy Doumis, Jeremy Hammond, cider, Johnny Appleseed, hard cider apple trees, fermentation, have you have to protect cider from oxygen, fermenting in the basement, NY State Apples, blended cider, the best cider is many different apples, they come into season at different times, heritage apples, dessert apples, tannins, Galas make terrible cider, Crab Apples work well for cider, if it tastes like poison it will make a great cider,Pasteurization & Cider (20:32)
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grinding apples, brown cloudy sugary cider, pasteurization changes the pectins, unpasteurized cider is illegal, mead, Joy and Jeremy also grow hops, extract brewing, Sam Merritt, Beer Sessions Radio Sommelier, Malolactic fermentation, commercial ciders, Crispin, Doc's Hudson Valley Cider, differences between lambics and cider, lambics are grain and barley based for the main sugar source, can cider be aged, yes!, what is Perry cider?, cider made from pears, the pear gets no love, cider on draft,To comment on this episode click here. There are currently Comments
First Aired - 08/09/2010 01:00PM
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This week on Let's Eat In Cathy sat down with Sherri Brooks Vinton, author of the preserving guide "Put ‘em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling". Sherri offered some very knowing advice on the sometimes scary prospect of pickling and canning, a kitchen process that does not offer the same room for improvisation as others. Learn how to make the bounty of summer last into the deep dark winter months! This episode was sponsored by Whole Foods Market.
Sherri Brooks Vinton
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Let's Eat In Introduction (14:55)
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Let's Eat In, Cathy Erway, Heritage Radio Network, farm friendly llc, chief's collaborative, women's chief and restauranteurs association, Put Em Up: a comprehensive home preserving guide, home gardening and growing edibles is very popular, some people may have too much of some stuff and want to save it, in the Northeast we need to save up for later when things get dismal, Cathy sees eggplants, Mardi Gras Dubloons, eggplant cucumbers and carrots, gold green and purple, pickling things together means the flavors meld and you need less to fill a jar, you have to stick to the recipe when you're canning, being a mad scientist means you're less shelf-stable, refrigerator pickle, drying herbs, drying string beans, leather britches, dried string beans are leathery so they're good in a casserole or stew, dried sweet corn, sofrito, pear butter, sauerkraut, don't use a metal pot to make sauerkraut, aluminum is a reactive metal so the high acid can make pickled thing taste weird, make sure the cabbage is submerged under the liquid or it will oxidize and turn brown, adding brine is OK when making sauerkraut, the liquid creates and airtight seal, non-submerged cabbage will ROT and not ferment!, cold packing, lacto-fermentation can be scary but is not the scariest thing, botulism, botulism needs a very airless non acidic environment to grow, fermenting is not airless so it won't kill you even if it goes bad, The Real Food Revival, sustainable agriculture, a network of informed eaters and chefs has exploded since 2005, go out there and make friends with your local farmer!, a motorcycle ride coast to coast, experiencing new cultures through their food, the iconic vision of the heartland, 4H clubs, a lot of fries and not a lot of farms, just corn and soy were popular mid-country and they're the building blocks of processed food, an underground network of farmers and eaters, Jimmy's 43,Sherri Brooks Vinton (13:15)
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Sheri's kitchen looks like a mad scientist's lab, fermenting drying and percolating, you can reap a lot from just a little work, making kimchee is non-active and you can get a lot from a little work, orange marmalade has a reputation of being prissy and proper but is really minor in terms of work, having a shelf full of things you've made is great, homemade pear sauce, ginger pickled peaches, bread and butter pickles, adding a dab of jam to salad dressing with oil and vinegar, was preserving part of Sheri's upbringing?, Eastern Europeans have a great tradition of preserving, the whiff of brine when going the LES, garlic pickles, dill pickles, carroway seeds in sauerkraut, modern recipes are important when you have NOT been taught by your grandma because there are so many traditional methods, family recipes are more learned than written, some preserving methods are not as safe as others and aren't as foolproof, use kosher salt not iodized salt!, salt is really important in fermenting recipes but is just a flavoring when canning, a stigma of preserved foods is that they're too salty or too sugary, Pamona's Universal Pectin allows scaling of sugar, most pectins require LOTS of salt, Agua Fresca, you can freeze agua fresca, the first step to creating jelly is making agua fresca, the difference between a jam and fruit preserves, Sheri cannot grow anything in the garden, you don't have to grow food to preserve food!, ask your farmer for flats or bushels or pecs, pickled beets will last for up to a year on your shelf, always get your produce directly from the farmer, using grocery store produce won't work because its not fresh off the vine so its not coated in wax and far from the peak of flavor,To comment on this episode click here. There are currently Comments
