In the Drink
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First Aired - 05/13/2013 07:00PM
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'The Big Little' - big flavor, little alcohol! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about sessionable table beers with homebrewers Kyler Serfass and Jamie Stafford-Hill. Hear how Jamie enhances flavors in low-alcohol beers, despite scaling down hops and malt. Kyler talks about brewing a Scotch ale with a low ABV, and what ingredients he used to brew his beer. Learn some techniques to get more flavor out of session beers! Mary shares her one-gallon, sixty-hour table beer, and shares how ingredients like aniseed can help increase a beer's bitterness without adding more hops. Are table beers safe for mothers who are lactating? Find out on this week's episode of Fuhmentaboudit! Thanks to our sponsor, Cain Vineyard & Winery.
"Because you're using less malt, you have to be careful of your temperatures because you don't have a big thermal mass." [8:45] -- Kyler Serfass on Fuhmentaboudit!
"You want to mash high so you don't get a lot of sugars that leave a 'wort-y' taste." [20:00] -- Jamie Stafford-Hill on Fumentaboudit!
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Table Beers (16:55)
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table beers, mead week, mead, New York City, honey, fermentation, Chelsea, comedy, New York City Homebrewer's Guild, Kyler Serfass, alcohol, kegging, flavor, malt, hops, American Bitter, Belgian beers, yeast, session beers, gallon batches, Scottish ale, mash, English bitter, 60/shilling, Golden Promise, roasted barley, residual sugar, Pennsylvania Swanky, star anise, brew in a bag, Valley Malt, aniseed,To comment on this episode click here. There are currently Comments
First Aired - 05/17/2011 12:00PM
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This week on Cooking Issues, Dave & Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more - and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard & Winery
Photo: the probable cause of Nastassia's cavities
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Cooking Issues: Nastassia's Cavities, Gummy Bears & Gelling Properties (13:38)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Nastassia has 8 cavities, cellulose, cinnamon, gelling properties, Austraila, David Chang, blender / heater, food processor, heat resistant beurre blanc, Gummy bears, molds, starches, dehydrators,"Born in East LA" (16:49)
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Tarte Tatin, tomato water gel, molds, guar, pectin, agar, terroir, Harold McGee, dirt, Born in East LA, onions, garlic, Garlic and Other Alliums: The Lore and the Science, Eric Block, pressure cooking, steaming onions, Creole cooking, celery, sautee,Vodka Sauce, Bergamot & Non Alcoholic Cocktails (16:59)
Tags:
vodka sauce, what's the purpose?, residual alcohol?, alcohol flavors?, aroma compounds, lamb, grapefruit, Earl Gray Tea, Bergamot, changes response to dose on medication, New Zealand, Experimental Cuisine Collective, non alcoholic cocktails, carbonation, clarified juice, Virgin Mary's, Bloody Mary's,To comment on this episode click here. There are currently Comments
First Aired - 11/17/2009 04:00PM
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On this week's installment of At The Root Of It, Erin brings back a report on sherry from the field with Cesar Saldana, Director General of the Consejo Regulador.
http://www.sherrycouncil.org
http://www.sherrycouncil.org
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The Week In Wine Recap (3:25)
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millions of dollars in wine sales at recent auctions suggest economy on rise, NY Times article on state of apple brandy and apple orchards in California, more land being given over to vineyard plantings, The Wine Spectator, Cesar Saldana,Erin In The Field w/ Cesar Saldana (20:10)
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Cesar Saldana:working to preserve the integrity of sherry, Director General of the Consejo Regulador, tribute to Spain and sherry, Boqueria Restaurant NYC, spreading the word about sherry internationally, there's a style of sherry for every palate and every dish, versatility of sherry, The Secret Sherry Society, increasing sherry education, name protection: sherry can only be named sherry if it comes from Jerez, why have a regulating body for sherry?, guaranteeing consumers that every bottle bearing the name 'sherry' is made by producers from that region with grapes from that region, making sure consumers get the real deal, issue is about origin more than quality, geographical indications, sherry exports decreasing, food pairings with sherry, proliferation of tapas-style cuisine, the multitude of sherry varieties can be confusing, www.secretsherrysociety.com,Live Tasting: Sherry Four Ways (17:47)
Tags:
dry sherries vs. sweet sherries, residual sugar, fermentation, aging, sherry a fortified wine, grape spirit added to increase alcohol content of sherry, Pedro Ximenez, Palomino, different methods of extraction of grape juice, flor, oxidation, Fino, Manzanilla, aged for a minimum of three years up to twenty-thirty years, differences in aromatic notes, Fino and Manzanilla usually consumed as an aperitif drink, originally all sherries are from white grapes, Oloroso, wine evolves year by year with contact with air, prominent role of wood in Oloroso, solera system: fractional blending, sherry wines have tremendous length in the palate, grams of sugar per liter,To comment on this episode click here. There are currently Comments
