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First Aired - 03/13/2012 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mp
This week on Cooking Issues, Dave Arnold is joined in the studio by cocktail and drink expert Tony Conigliaro of the Drink Factory Lab, 69 Colebrooke Row & The Zetter Townhouse. Tune in as they answer questions about everything from binary reactions of taste combinations in cocktails to low temperature heart cooking and even gizzard pickling! As usual, Cooking Issues is the only place in the world you can get the inside track on all the tech and cooking questions that nobody else will answer. Learn more about tenderizing meat, irradiated food and bottle strength carbonation! This program is brought to you by our friends at Modernist Pantry..

"I love heart. I haven't done much low temperature cooking with heart, but grilling it quickly is my favorite way to prepare heart. There's nothing quite like a grilled chicken heart. If I could just grill chickens that only had hearts and skin, I'd do it."

"When you irradiate food, there's no residual radiation left in the food. One of the issues is textual degradation over time with the food. It's the same problem you have with high pressure sterilization."

"If you taste a drink flat that you want carbonated, it should taste a little weak and low in acid."

--Dave Arnold on Cooking Issues


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First Aired - 10/12/2010 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Hearst_logo
This week on The Food Seen, Michael Harlan Turkell is joined by Jacques Gautier, chef and owner of Palo Santo, and his father Maximilian Gautier. The three discuss Palo Santo's "eclectic Latin" menu and design, and Jacques' emphasis on local ingredients. This episode is brought to you by Hearst Ranch, the nation's largest single-source supplier of free-range, all-natural, grass-fed beef.

Photo: Palo Santo Restaurant - 652 Union St Brooklyn, NY - 11215-1103 (718) 636-6311

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First Aired - 02/01/2011 05:00PM Download MP3 (Full Episode)
Hosted By
Beer-sessions-radio
Sponsored by
Untitled-2
This week on Beer Sessions Radio (TM), official Beer Sessions Sommelier Sam Merritt is pouring the beers and boy are there many. Jimmy, Ray & Sam are joined by the folks at BeerGoggin.com and Bill Herlicka of White Birch Brewing. They talk about the use of fruit in Belgian style beers, nano breweries, cask aged beer and Super Bowl pairings. Tune in and learn some dirty latin, find out what inspired the guys to get into beer in the first place, and witness Ray Deter unknowingly enjoy a barrel aged beer on air! This episode was sponsored by GreatBrewers.com - the #1 beer site on the internet.

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Tags:
Maduro, Beer Sessions, Jimmy Carbone, Jimmy's No 43, Sam Merritt, Ray Deter, d.b.a., The Good Beer Seal, GreatBrewers.com, Barrier Beers from Long Island, Sixpoint, Small breweries in the New York area, Adam Sivits, Mad Hops, Clare Goggin, Obama beer, Inauguration beer, Beer Goggins, beergoggins.com, City'sBest.com, New Belgium, Odell, Colorado Beer, Wholefoods Bowery, Double Jack, Double IPA, Mikkeler Beer, 1000 IBU, Parts per million of hop, over 60 or 70 IBUs hard to tell difference of hop, Dogfish head, 120 IPA, After 100 IBUs can't tell the difference, IPA use of hops influence flavor, Cigar City Brewery, Saint Somewhere, Bold City, Tocobaga Red Ale, Cigar City Guava, oat brown, resin gives bitterness, Guava grove malt beverage, Belgian-like yeast with some fruit, Use of fruit in Belgian style beers, a non fruited lambic is like the top of a yogurt, sour, tart, fruit is a way to balance beer, IPA aged on cedar, Humidor series, Tampa finally has beers like Bells,

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