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First Aired - 11/12/2012 02:00PM
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On this week's episode of Snacky Tunes, Greg Bresnitz is joined in the studio by Matt Burns, one of the founders of The Brooklyn Salsa Company. Hear about the beginnings of the company, and why salsa compliments music so well. How did The Brooklyn Salsa Company break out of the world of small-batch artisanal producers and become a national brand? Hear why Matt thinks that heirloom tomatoes are key to his salsa's flavor. Later, Conveyor stops by to play some of their songs. Hear the band talk about Gainesville food and why Cuban food in New York City just doesn't compare. This episode has been brought to you by Tekserve.
"Using fresh ingredients is another one of those difficult challenges because other salsas that we compete with use dehydrated ingredients." [25:00]
-- Matt Burns on Snacky Tunes
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Salsa and Chips Are Great Together (19:33)
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Conveyor, Hurricane Sandy, The Brooklyn Salsa Company, Matt Burns, Mexican food, delivery, tacos, bicycle, corn, fresh salsa, pasteurized, jar, vegan, taco, vegetables, fresh lime juice, cilantro, sea salt, the Brooklyn food movement, retail, music scene, flavor,Mole? Guacamole? (13:44)
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Snacky Tunes Compilation, mole sauce, guacamole, stew, meat, brand, heirloom tomatoes, varietals, mass-produced, organic, mechanized agriculture, cooking methods, butternut squash, mild salsa, hot, green tomatoes, Barclays Center, Jay-Z, local food companies,Conveyor (26:48)
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Conveyor, massage parlors, Simon & Garfunkel, Korean, prostitution, back aches, swamp, gators, cold, Gainesville, college town, Cuban food, Cuban sandwiches, Miami, butter, gourmet, arugula, Mexican, barbecue, pork butt, sesame buns, self-released, Paper Garden Records, beer, conversation, heat stroke, booking agent,To comment on this episode click here. There are currently Comments
First Aired - 08/23/2012 03:00PM
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Welcome to a very special episode of Meet Your Maker! On this episode, Rachel Wharton and occasional co-host John Taggart discuss what food businesses they would start if given the opportunity. First up, John talks about his love for salsa verde. Tune in to learn how John makes his version of salsa verde, and how he took the inspiration for his recipe from the enchiladas suizas at La Superior. Later, Rachel talks about her only published recipe - pimento cheese. Rachel also shares her recipe, and talks about the history of pimento cheese in the South. Hear about the different tools needed to make these respective products. This episode has been brought to you by Heritage Foods USA.
"I can respect jelly." --John Taggart on Meet Your Maker
"I can respect jelly." --John Taggart on Meet Your Maker
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Salsa Verde (16:06)
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John Taggart, Huntronik, Rippers, Roberta's, The Daily News, photographer, salsa verde, tomatillos, The Meat Hook, tomatoes, La Superior, enchilada suizas, tangy, jalapeño, avocado, quesadilla, tortilla, Mexico City, green tomato, white onion, acidity, cilantro, salt, Vitamix, wheatgrass, making ice cream, hummus, blender, pulp, heavy cream, cheese,Pimento Cheese (16:16)
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Rachel Wharton, jelly, Brooklyn Grange, cilantro seeds, coriander, Ben Flanner, tongue, liver, organs, peanut butter, commercial peanut butter, pimento cheese, trans fats, hoop cheese, mild cheddar, mayonnaise, pimentos, Velveeta, Callie's, Murray's Cheese, Brooklyn, chilli, garlic, Rick's Picks, Whole Foods, calories, Smorgasburg, The Brooklyn Flea, Louisiana, Brooklyn Kitchen, bagels, burger, The Commodore,To comment on this episode click here. There are currently Comments
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Courtney Contos on Salsa (12:22)
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Courtney Contos, Deborah Shapiro, Charlie Trotter, San Miguel, Mexico City, Salsas, Salsa is not pico de gallo!, chili, orange juice apple cider vinegar, cooked dried chili salsa, ranchero salsa, ceramic pots, hand carved wooden spoons, cooking on coal, Rick Bayless, Serrano, Habanero, Hibiscus, cumin, dried chilis, our listeners are salivating,The Dirty Dozen & Clean Fifteen (16:25)
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Deborah does not know what Carnitas is, making food accessable via technology, streaming video, ingredients in the US, local or organic?, The Dirty Dozen, apple pears carrots cherries strawberries lettuce bell peppers peaches cellery nectarines grapes and cale, find the dirty dozen organic and without pesticides, Vermont, Chicago, Heritage Foods USA, half a lamb, grill pan, the toaster is gone!, tahini sauce, The Market Vegetarian,To comment on this episode click here. There are currently Comments
