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First Aired - 04/16/2013 12:00PM
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Arielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this week's episode of Cooking Issues. Listen in to hear Dave talk about his mashed potato nightmares, and why a swinging bucket centrifuge is the ideal centrifuge for a home kitchen. Want to cook a burger in seconds? Try ohmic heating! Later, hear answers to questions about the food safety considerations of re-using soda bottles for carbonation. Dave, Arielle, and Nastassia give some tips on making vermouth at home, and what can be done to enhance the apertif's flavor and color. Want to make better rice noodles? Finally, learn some wheat science on this week's Cooking Issues! This program has been brought to you by Fairway Market.
"Another way to cook things is to strap electrodes to the food and use the food itself as a resistor. That's the principle behind ohmic heating." [26:35]
"Whenever you're bringing liquid nitrogen into the bar, you need to have a lot of safety training." [53:15]
-- Dave Arnold on Cooking Issues
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Arielle Johnson, PhD Candidate (28:04)
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hating the weather, Arielle Johnson, bitters, flavor chemicals, David Michaels, Nabisco, rotundone, Modernist Cuisine, mango tasting, Pok Pok, Harold McGee, The Fairchild, mangosteen, rockets, chromatograph, lime juice, oxidation, mashed potatoes, food nightmares, Searzall, centrifuge, swinging bucket centrifuge, fixed-angle centrifuge, rotor, buying used equipment, duct tape, pressure smoker, barbecue, InstantBurger, current, humane, lobster, electro-stunning, Whole Foods, hamburger, chicken breast, Josh Ozersky,Oobleck and More (39:10)
Tags:
Mark Ladner, soda bottles, carbonation, PET, Herbert Spliffington, pathogens, food safety, nitrous, fluid gel, root beer, vermouth, Carpano Antica, Martelletti, Punt e Mes, martini, Manhattan cocktails, apertif, Dolin, white wine, muscat, fermentation, port, wormwood, distillation, cane sugar, acidity, red sandalwood, rose bud, FDA, The Mixellany Guide to Vermouth & Other Aperitifs, phase separator, liquid nitrogen, Thermos, air pots, cryogens, nanoparticles, potato ricer, dragon's beard, water control, gluten, making fresh rice noodles, dumpling dough, oobleck, wheat scientist, weevil, smutballs,To comment on this episode click here. There are currently Comments
First Aired - 01/08/2013 03:00PM
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And we’re back! Here’s to the 2013 season of THE FOOD SEEN! For the first episode of the year, The New Potato, launched by sisters Laura and Danielle Kosann, is a food and lifestyle site covering some of the culinary world’s top tastes and trends. Interviews with industry luminaries like top chef Tom Colicchio, Vanity Fair’s EIC and restaurateur Graydon Carter, and designer Nake Berkus, on their ideal food days, their aesthetic palates, and all the tasty teasers that will forever have you looking for that new potato. This program has been brought to you by Whole Foods.
"When you get people talking about food TV, you can potentially spark debate, which is great." [15:10] -- Laura Kosann on THE FOOD SEEN
"Everybody loves food. It doesn't matter who you are, so there's this universality of it that's really cool." [24:20] -- Danielle Kosann on THE FOOD SEEN
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The Entirety of the Restaurant (19:58)
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The New Potato, Connecticut, bagels, lox, Jewish, launching a website, Gabriel Stulman, Tom Colicchio, food icon, epicurean, Laura Kosann, Danielle Kosann, Top Chef, The Breslin, interior designer, The Things That Matter, Seersucker, Kerry Diamond, denim, celebrity chef, the kitchen, owner, maitre d, Roberta's, Mission Chinese Food, The Standard, Jonathan Waxman, Barbuto, Adam Rapoport, reality television, roast chicken,To comment on this episode click here. There are currently Comments
First Aired - 04/21/2011 12:00PM
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This week on A Taste of the Past, Linda invites food historian and noted author Andy Smith to the program to explore and dissect the history of the most popular tuber and a staple of most diets - the potato. Did you know there are over 200 varieties of potatoes? Find out more about the history evolution of the potato on this especially informative episode of A Taste of the Past. This episode was sponsored by Cain Vineyard & Winery
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A Taste of the Past: The History of the Potato (16:10)
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Linda Pelaccio, A Taste of the Past, Cain Five, Cain Vineyard & Winery, www.CainFive.com, Andy Smith, master of the single subject, potato, editor of the Oxford American Food, history of the potato, tuber, over 200 species of potatoes, food history, wild potatoes, crop diversity, green markets, Yukon gold, yams, sweet potatoes, no botanical relationship to potatoes, starch, basic diet for most people in the 16th century, diet food, commercial production is done by seed potatoes, one potato can produce up to 400 pounds, nutrition, Vitamin B6, Iron, Zinc, Fiber, Potassium, Ireland, potato famine, potato blight, Scandinavians, 200-300 thousand people in Europe died because of the potato blight, Southern Ireland,How the Potato Changed Our World (19:12)
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potato storage, freeze dried potatoes, Astronaut food, evidence of old dried potatoes, some have survived 500 years, marketing, frozen potatoes, World War II, fat food, French fries, grease, oil, potatoes have no fat whatsoever, the problem is with what we add, vehicle for other flavors, potato chips, Saratoga chips, credited as an American invention, psychological effect of potato chips, Ore Ida, frozen french fries, frozen dinners, potato vodka, specialty dishes, The Jones Soda Company, mashed potato soda, migration of the potato, China is the largest producer of potatoes in the world, potato salad, German potato salad, vinaigrette,To comment on this episode click here. There are currently Comments
