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Hosted By
Tasteofthepast
Sponsored by
Wfm
Pretzel history is this week's topic on A Taste of the Past. Linda interviews Hans Röckenwagner, owner and founder of Restaurant Röckenwagner, James Beard Award winner, pretzel expert and more, about pretzels: where they came from, where they're made, how they came about, and much more. This program has been sponsored by Whole Foods Market. Today's music provided by The California Honeydrops.

"What I love about a pretzel is it has a distinct burstiness." [12:00]

--Hans Röckenwagner on A Taste of the Past


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Hosted By
News
Sponsored by
Wfm
Baked soft or hard. Served salt encrusted or chocolate ensconced. Whether eaten as a common bar snack or an artisanally oversized roll the pretzel takes on countless contemporary forms. But what are we to make of this elusive baked goods’ long and anecdote-ridden history?

By Elizabeth Kulas


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Hosted By
Cooking-issues
Sponsored by
Icc-logo
This week on Cooking Issues. Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preferences on turkey brining. Later on we take a listener question on tempeh and the benefits of making it Sous-vide style. This program was brought to you by The International Culinary Center.

"Every piece of meat that comes from a wild animal is going to taste a little differently depending on where its from, what its been eating, the condition it was in and a handful of other factors." [21:00]

"If you get a huge sack of pinkish liquid after thawing frozen meat, you know it wasn’t frozen properly." [22:00]

"If the bread still has any moisture left in it, the salt will pull it out and leave you with a disgusting NYC street pretzel." [43:00]

--Dave Arnold on Cooking Issues

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