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First Aired - 02/01/2010 03:30PM
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This week on Hot Grease, Nicole Taylor talks about blogs, gardens and knives with a panel of guests including Janelle Nicol, Karen Washington & Joel Bukiewicz.
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Hot Grease Introduction: Janelle Nicol (13:22)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Whole Foods Market, Michael Pollan on Oprah, Janelle Nicol, Haiti, New York Times, Seeds For Haiti, Berkley, if you want fast food make it yourself, Patrick Martins, Heritage Foods USA, Esquire Magazine, moving magazines into the digital realm, Serious Eats, digital magazine, iPad, www.jinsjourney.com/, healthy alternatives to everyday food,Community Gardens with Karen Washington (9:32)
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community gardens, Victory gardens, The White Slight, Detroit, urban cities, abandoned buildings, empty lots, New York City, urban farms, local non profits, Michelle Obama, childhood obesity, healthy eating,Joel Bukiewicz of Brooklyn Cut (11:18)
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Roberta's, 261 Moore St, Heritage Radio Network, a cut above the rest, knives, knife, knifemaking, Georgia, Atlanta, Athens, www.cutbrooklyn.com, Joel Bukiewicz, Brooklyn Cut, hobbyists, standard chef knife costs about $400, www.chow.com, steel straight from the mill, the anatomy of the knife, hand sanding, what is Joels favorite comfort food that requires a knife, stew, soup, Beef and Guinness Stew, prunes,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2010 12:00PM
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Are Dave's classes really worth taking? Are Heritage turkeys really that good? Is it possible to infuse alcohol with Dr. Pepper? These are some of the questions that Dave and Nastassia fielded this week on Cooking Issues. Tune in to hear Dave's hilarious Thanksgiving story involving a smoke filled house, and find out what Twist n Sparkle is good for. This episode was generously sponsored by 360 Cookware. For more information visit www.360cookware.com.
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Cooking Issues Introduction: Dave Struggles with Self Promotion (18:25)
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Dave Arnold, 360 Cookware, Heritage Radio Network, Cooking Issues, hydro-colloid course, is it worth the money?, depends on the person, difficult subject to teach, new things are developed for the classes, applications and philosophies, chefs usually get new menu items out of these classes, sodium alginate, oyster mushroom soup, reverse alginate, pearlescent, food grade powder, metal dust, fresh apple reductions, maximizing sugars in sweet potatoes, clarifying extra starch,Dave's Thanksgiving Heritage Turkey Story (10:23)
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Thanksgiving, Heritage turkey, Narraganset breed, Heritage Foods USA, duck fat, deep fat frying, ladling hot fat over it for crispy skin, finish the bird in the oven, clay baking sheet, smoke detectors become cooking detectors, ventilation, the whole thing is irritating!, cooking detector defeaters, baking sheet shattered, still ended up being the most delicious bird Dave ever made, Holiday Cocktail course with Dave and Nils,Dr. Pepper Infusion, The Simpsons & More (15:02)
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whipped cream ISI, thermal whip, flavored alcohol, alcohol infused fruit, use nitrous, vacuum gets a stronger infusion into the pineapple, sous vide supreme?, is it as accurate as an immersion circulator, non stirred water baths have limits of accuracy, caller question, illegally distilling alcohol, Dr. Pepper infusion, neutral grain spirit, Dr. Pepper syrup, clarifying Dr. Pepper, distillation with aroma components, white prunes, dried fruit flavor, Dave's favorite Simpsons episode?, diet sodas as hydration, never let a sugar soda drinker buy soda for a party, table top vacuum sealer, entry level price for a real vacuum machine is high, Twist n Sparkle, carbonation unit, why not used for savory things like sauce?, could make things taste fermented, keep it cold, make sure it tastes good,To comment on this episode click here. There are currently Comments
First Aired - 11/15/2009 12:00PM
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Katy Keiffer hosts the latest episode of the Main Course solo, as Patrick is still counting turkey's in Kansas City. Author Joanna Pruess comes by to talk about cast iron cooking & comfort food. Also on the show, Bob Lape & Rosemary Morse.
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The Main Course Introduction: Cast Iron! (18:33)
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Katy Keiffer, Patrick Martins, The Main Course, Hearst Ranch, Frank Riese, Bob Lape, Crain's New York, turkeys, Heritage Foods USA, http://www.heritagefoodsusa.com, Joanna Pruess, cast iron cooking, comfort food, The Griswold Cast Iron Cookbook: Timeless Recipes from America's Original Cookware Crafters, Griswald & Wagner, giant spiders, cast iron doesn't wear out, non stick variety, http://www.panman.com, David Smith, iron poor blood, roast beef, prime ribs, roasted potatoes, macaroni and cheese, bacon, tweaking old recipes, tamale pie, Paris, short ribs, Joanna was a food stylist, Alan Bat, Rosemary Morse, covered wagons going west, the clang that you heard was the Dutch oven or skillet,Changes In Publicity & Promotion (17:45)
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Seduced By Bacon, publicity, there are fewer newspapers and editors, freelancers, internet, websites, food media, different venues, Yonkers Raceway, Empire City, blogs, Rick Mansfield, bacon ice cream, public relations, nobody can promote better than the author, The Food Network, publishing houses, there is a division between celebrity chefs and cookbook authors, comfort food, seared swordfish over oriental noodles, Sicilian beef, Southern Italian cuisine can be influenced by North Africa, prunes, fresh cabbage, interconnectedness of the evolution of food along geographic lines, what's old is new, seasoning, lard, book signings, raspberry blackberry crisp, frittatas,Comfort Food & The Changing Restaurant Scene (5:31)
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cheeses, pates, duck necks, economy driven market, increase the public perception of value, giving the customer freedom, the move back to comfort food was necessary, copper skillets, oven roasted asparagus, poppy seed rolls, raisins, Ottoman Empire, paprika, Hungarians used yellow raisins for aesthetic reasons, Andy Smith, industrialization of food, Jaspers, Kansas City, an American turkey in France, French turkeys are like runway models long legged and flat chested, celebrating American holidays abroad, Brussels sprouts with bacon and pistachios, sweet potatoes with marshmallows on top, cauliflower,To comment on this episode click here. There are currently Comments
