Taste Matters
LIVE 11 - 11:30am EST
First Aired - 11/09/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by the "Semitic Swinologist" himself, Jeffrey Yoskowitz. Jeffrey Yoskowitz is a freelance journalist from New York covering food, culture and politics. His work has been published by The New York Times, The Atlantic, The New Republic, The Montreal Gazette and Meatpaper, among other publications. Jeffrey has also focused extensively on the pork taboo in the past five years. In 2011 he launched the story project Pork Memoirs.. Tune in to learn more about pork as it relates to Jewish culture and how the taboo has evolved over the years. This episode was sponsored by Heritage Foods USA.
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Taste Matters: Jeffrey Yoskowitz (16:34)
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Taste Matters, Mitchell Davis, Heritage Foods USA, Heritage Radio Network, Jeffrey Yoskowitz, Semitic Swinologist, pork, kosher, The Pork Memoirs, bacon, pork products, gelatin marshmallows, pork taboo, Muslims, Jews, Halal, Israel, pork industry, secular Israel,To comment on this episode click here. There are currently Comments
First Aired - 03/19/2012 01:00PM
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This week on Let's Eat In host Cathy Erway talks tofu with James Beard finalist and author of Asian Tofu, Andrea Nguyen. Ever thought that making your own tofu was a daunting and mysterious recipe? Well don't fret because Cathy and Andrea help break down that myth so you can be making your own tofu by tonight-- all you need is water, soybeans, and a coagulant! Learn all about tofu's history and how it is traditionally eaten in the East as well as all of the amazing types and textures of tofu that you can find. By the end of this episode you'll find that there's a tofu for everyone! This episode is sponsored by Fairway Market.
"With soybeans you want to choose beans that are non-GMO and organic; the non-GMO and organic soybeans just taste better."
"People often think that tofu is a meat substitute but in Asia it is a food, it's a protein, it's just an ingredient that allows people to have lower meat diets. There just isn't enough animal protein in the East so soybeans make up for it."
--Andrea Nguyen on Let's Eat In
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Andre Nguyen, Tofu Master (19:50)
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tofu, Asian food, Asian Tofu, Andrea Nguyen, Vietnamese kitchen, DIY, cookbooks, tofu recipes, making tofu, soy milk, gypsum, nagari, soybean, Cayuga organics, traditional Asian recipies, Kimchi, bean curd, firm tofu, okra donuts, tofu texture, silken tofu, curds, whey, flavored tofu,Debunking Tofu (13:56)
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stinky tofu, Taiwan, bad tofu, date meal, replicating recipes, recipe testing, roast pork belly, ebook, debunking, Szechuan,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2011 01:00PM
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This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.
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Cooking Issues: Meat Curing (34:50)
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Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, pork belly dish, meat smoker, Joan Roca, Madrid Fusion, Phillip Preston, pork blade steak, blade stake, sous-vide, sous-vide cooking, pork shoulder, iki jime, Japanese fish-killing techniques, gill cutting, Alinea Restaurant, curing salts, spice house, curing your own meat, Butcher Packer, Insta-Cure, Morton's TenderQuick, sodium nitrate, saltpeter, American Country Ham, prosciutto di parma, S. Wallace Edwards, Heritage Pork, Virginia tidewater style, Col. Nancy Newsom's Ham, Alan Benton, Finchville Farms,Iki Jime (15:16)
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David Chang iPad app, striped bass, Montauk style fish, monster fish, surfcasting, bluefish,To comment on this episode click here. There are currently Comments
