Snacky Tunes
LIVE 2 - 3pm EST
First Aired - 05/14/2013 11:00AM
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Take a hunting trip to France on this week's episode of Wild Game Domain as Chad Pagano is joined by co-hosts Chris Gesualdi and Jessie Riley to talk about hunting and preparing game in the French technique. Find out how the militaristic nature of France finds its way into kitchens and hunting communities, as discipline and respect are essential to both worlds. From hunting methods to the availability of fresh wild game in France, tune in to get the low down on what hunting is like abroad. Later in the show, the crew breaks down some great French game cooking techniques. This program was sponsored by Hearst Ranch.
"It's not easy to make a humane 400 yard shot on an animal. For me - I want to be up close and personal, which is why I like bow hunting the most." [14:00]
-- Chad Pagano on Wild Game Domain
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French Hunting Techniques (18:38)
Tags:
fear of flying, Jessie Riley, French hunting techniques, France, wild game preparation, red deer, partridge, camouflage, hunting, community hunt, hunting licenses,Preparation and Seasonality (14:28)
Tags:
venison, elk, wild turkey, fresh game, wild boar, population control, nose to tail, seasonality,To comment on this episode click here. There are currently Comments
First Aired - 11/19/2009 01:00PM
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On this week's episode of The Business End, Annie and Nelson share the mic with Imran Uddin, proprietor of Madani Halal, who discusses the rituals associated with the traditional preparation of halal food.
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Halal Food: Practices and Presence (7:40)
Tags:
halal standards, halal governs clothing food culture food preparation etc, in order for food to be considered halal the slaughterer must be halal, animal slaughter, dietary habits, Madani Halal slaughterhouse of Ozone Park Queens, Census Bureau does not collect information on numbers of religious affiliates, halal slaughterhouse workers slaughter animals in humane manner, how many slaughterhouses are there in the area to supply halal meat?, in NYC there are approximately 600,000 Muslims, Muslim community in NYC,Imran Uddin Introduces Madani Halal (10:35)
Tags:
A Son's Sacrifice, why would a religious group adopt a set of rules for food?, cleanliness, disease prevention, in the Koran halal's food practices are said to be decreed by God, how does a halal slaughterhouse differ from a conventional slaughterhouse, all slaughter done by hand no stunning no bolting, pre-singing skin of birds, are the animals that Imran sources picked for specific preparation purposes?, the scale of Imran's operation, all holidays are reflected by a spike in Imran's business, Madani Halal, Imran Uddin,Why Halal Practices Matter (14:05)
Tags:
taking the life of an animal in God's name, showing gratitude towards the animal being sacrificed, how does Imran seek out butchers and slaughterers, can't put a profit margin on halal, USDA inspector on premises at all times, Imran offered to slaughter a goat for Nelson, Imran wants to knwo what he's doing is authentic and true according to his faith, goat placed on metal rack faced towards Mecca prayer spoken and slaughter commenced,To comment on this episode click here. There are currently Comments
First Aired - 10/20/2009 06:30PM
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On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple birds with the same veggies they eat).
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Duck Confit: The Origins (7:20)
Tags:
Baltimore, duck confit, duck salad, lamb burger, braised shortribs, foie gras, traditional French cuisine, long-distance refrigeration relatively new in history of food, everyone used to be a locavore by necessity, cultures used to be forced to learn skills such as curing and preserving,Preserved and Cured Foods (10:35)
Tags:
find Why We Cook on Facebook, www.whywecook.com, duck confit, duck liver, when birds were killed breast meat was consumed first, confit is made from parts that move a lot and have more connective tissue, legs and wings rubbed down with salt to pull out moisture, slowly cooked in a bath of their own fat, duck and goose fat high smoke point, great cooking fat, good preservative, birds often cured over course of two years, controlled process of spoilage, confit can be stored over two years and still be eaten, Southwestern French cuisine largely bean-based, don't be squeemish about confit!, people figured out how to make delicious food purely out of necessity, charcutterie, salumi, jams, preserves, drought, crop failure, after cooking food was often buried,Creative Confit Pairings (10:15)
Tags:
confit can be made with rabbit and chicken legs not only duck, fat absorbed while cooking gets rendered, don't get rid of fat amazing flavor, duck fat french fries, winter veggies are good to cook in duck fat, first frost makes fall veggies come alive, how to pair duck fat with veggies, animals taste best with what they eat, ducks like to eat turnips, brussel sprouts tossed with duck fat and roasted, kohlrabi,To comment on this episode click here. There are currently Comments
