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First Aired - 06/02/2009 06:30PM
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A show worth it's salt: Erica talks salt and salumi with Alexis Pisciotta, Chef de Cuisine at Salumeria Rosi.
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Salt: What is It? (5:39)
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Institute of Culinary Education, salt, along with fire salt is single most important ingredient, sodium chloride, earth is teeming with salt, salt only rock eaten by humans, essential for human existence, one of the most sought after commodity in human history, Chef de Cuisine at Salumeria Rosi, meat+salt=salumi,Salt: The History (7:25)
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salt preserves our food, protects against decay, Egyptians used it for mummification, religious symbolism, in Judaism and Islam it seals immutable contracts, in Middle Ages farmers used salt to prevent airgot, in Japanese theatre they sprinkle salt on stage to protect from evil spirits, quest for food is the quest for salt, first hunter gatherers got salt from their meat, hunter gatherers used to follow animals to find salt licks, a saltlick is a salt deposit left behind by an ancient sea, animals know they need it, Roman Empire was built on quest for and mining of salt, the word salary comes from people being paid in salt, before geology and mining techniques it was very difficult to find and therefore very precious, The city of Buffalo is said to have been found as a result of a search for a salt lick,The Do-It-All Ingredient (6:30)
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Lupa, Il Buco, vegetable fermentation, salt slows down lactic acid fermentation in vegetables and creates a pickled veggie, salt is added to anything to slow down lactic acid fermentation, in bread baking salt retards yeast growth,The Birth of Prosciutto with Alexis (6:55)
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Ancient Celts first started applying salt to pigs, the birth of prosciutto, Via Salaria in Rome is the salt road, use of salt to cure meats flourished in Southern Europe, assisted sous chef in salumi making, took over salumi program, ground salumi, finochio, sopressata, prosciutti, prosciutto in Parma is made using simulations of four seasons, humidity and temperature levels modulated in facility, Alexis drawn to Lupa by their charcuterie program,Salumi and Health Department Clash (14:14)
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Health Department shut down Il Buco salumi program, you need to have a detailed account of the temperatures at which the meats were kept, but temperature is least important factor, Ph and acidity more important, Health Department did not know how to deal with salumi making in restaurants, no one is getting sick, Health Department fails to understand that humans have been using these techniques for centuries, no one gets sick, Health Department controls so much and often at the expense of artisanal techniques, easy to tell if a product is off by smell and texture, the salt in fast food and canned foods causes high blood pressure, Italian prosciutti must adhere to different production regulations if it is made for export to US, retail side thriving even in bad economy, people eating more at home, Americans waking up to new food possibilities, charcuterie is NOT a dangerous practice, Salumeria Rosi to expand and open new locations, HAACP plan required, poured bleach on products,To comment on this episode click here. There are currently Comments
First Aired - 12/04/2011 12:00PM
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This week on The Main Course, host Patrick Martins has a conversation with chef, writer, and artisan food producer Paul Bertolli of Fra' Mani Handcrafted Salumi. They talk about his experience opening Oliveto Retaurant and Cafe, working with Alice Watesr and his new line of salumi, Fra' Mani Handcrafted Salumi. Later on the show, Patrick & The Heritage team get ready for the 2nd annual Roberta's Beer Fest. Also tune in for a leftovers themed edition of the Week in Review. This episode was sponsored by Roberta's.
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The Main Course: Week in Review (17:30)
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The Main Course, Patrick Martins, A Taste of the Past, refrigeration, meat markets, leftovers, Italian beer, Brooklyn Brewery, HRN party, Beerfest, Roberta's, competitive eating, competitive drinking,Paul Bertolli of Fra' Mani Handcrafted Foods (13:56)
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Paul Bertolli, Oliveto Restaurant and Cafe, Alice Waters, Chez Panisse, cured meats, salumi, industrialization, San Francisco, Bay Area, dry salami, Fra' Mani Handcrafted Salumi, artisinal product, sausage, http://www.framani.com/,Beerfest 2011 !!!!! (13:38)
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Beer Fest, Bill Saxelby, Shana Chock-Goldman, Jack Inslee, Roberta's, beer drinking competition,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2011 12:00PM
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This week on Cooking Issues, Dave tries out a raw vegan diet and discusses the hardships and limitations involved. He then answers questions about meat, popcorn, and salumi followed by a passionate take on how pretzels should always be. This week's episode is sponsored by Fairway Market, like no other market.
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Cooking Issues: Raw Vegan Diet (12:26)
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Cooking Issues, Dave Arnold, Nastassia Lopez, blueberry pie, Fire Island, raw vegan diet, fermentation, roasting chocolate, raw food keeps enzymes alive, starvation euphoria, diet in moderation, pineapple, Fairway Market,Rosemary, Meat, & Popcorn (21:30)
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eater blog, deep frying, rosemary extract, antioxidant, carnosic acid, rancidity, frying temperatures, sage, Chezmary chef, frozen meat, ground pork products, rehydrate, drip loss, keep oxygen out, freezer burn, quality loss, mulcified, salumi, sopressata, charcuterie, cured meats, wild fermentation, botuls, cooking popcorn, local co-op, widows, butterfly shaped popcorn, whirley pop, electric pressure cooker, egg bread, sugar, soy, steamer, sealed stock, pressure cooked ramp ice cream, mustard seeds, honey and eggs, chili braise,Borax foods around the world (13:28)
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niximilization, calcium hydroxide, cooking corn, tortillas, twisted pretzels, lye water, baking soda, borax foods, fossilized veggies, pectin, heat treatment, calcium injection, Thai cooking, borax not legal in the US, caviar, tetraborate, firming agent, polymerization, polyvinyl alcohol, yellow noodles, sodium bicarbonate, no oil to make pretzels, alkaline solution,To comment on this episode click here. There are currently Comments
