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First Aired - 04/25/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
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Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.
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Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it's hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,
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whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don't we harvest wild pig?, Nancy Newsom, what's the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren't raised to be cut with a fork, marbling, what's the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,

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First Aired - 04/12/2009 09:00AM
Hosted By
Patright
Sponsored by
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This week's Q Report theme is DANGER: deadly blowfish, free range pigs dubbed dangerous, urban farming scare in Buffalo. Special guests: Ed Grant, Jeremy Hirsch.

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First Aired - 01/29/2014 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
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This week on Taste Matters, Mitchell broadcasts from on the road, where he meets up with Brady Lowe, founder of Cochon 555. Brady tells us all about the competition, and the categories in which each chef is scored. Later, Brady explains why it's important to eat Heritage breed animals and respect the meat that you buy. This program has been sponsored by The International Culinary Center. Today's music provided by Shadowbox.

Image from Cochon 555

"People preserve what they care about." [11:25]

"Throwing stuff away - that's the worst thing. You're missing out on opportunities for your chefs to be creative." [16:15]

Brady Lowe on Taste Matters


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