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First Aired - 09/01/2009 06:30PM
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This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.
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Oily Fish: A Primer (8:45)
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listen to the HRN Archives, podcasts coming soon, anchovies, mackerel, sardines, call in!, article about bluefish in NYTimes Magazine, oily fish, bluefish: maligned and misunderstood, Sam Sifton, avoid bluefish because of mercury and PCB contamination, tuna overfished, there are not plenty of fish in the sea, www.seafoodwatch.org, list of dangerous fish, Omega 3's, oily fish high in Omega 3's,Silvery, Slick, Fast Swimmers (11:10)
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mackerel, consumed extensively in Asia and Mediterranean, braised with fish sauce and caramelized sugar, Americans afraid of mackerel, Americans like dull fish, mackerel often associated with poverty and hard times, poor man's fish, Atlantic not Spanish or King mackarel, Spanish and King high in mercury, only get Atlantic mackerel, oily fish spoil quickly, fish ready for cooking should smell like high tide not low tide, mid-water fish caught in more sustainable and safe way, mackarel is a mid-water fish, you want cured not raw mackerel, mackerel contain anisakis, anisakis is a parasite that burroughs in the stomach lining, salting and vinegaring oily fish makes them taste better, creates umami, umami: the fifth taste, mackerel responds well to fast intense heating, fish skin is like fish bacon,Focus on the Anchovy and Sardine (9:00)
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send Erica fan email!, why do people hate anchovy?, Anchovy: #1 umami food, the French write love songs to the anchovy, add flavor complexity to any dish, the future of fish is in small fish, natural boom and bust cycle in sardine and anchovy populations in Atlantic, sardines spoil easily, cook fast and hot, make an acidic marinade boil and pour over sardines, buy them with bones and skin, anchovies and sardines have very little mercury because they are small, herring, skip the tuna at the fish market!,To comment on this episode click here. There are currently Comments
First Aired - 09/19/2011 01:00PM
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This week on Let's Eat In restauranteur Eric Bromberg of the Blue Ribbon Restaurants sits down with Cathy to talk about what exactly it takes for a restaurant to last over a decade in New York as well as to talk about his latest venture: Blue Ribbon Sushi. Tune in find out why sometimes seafood may be the best date meal and more on Let's Eat In.
This episode is sponsored by Fairway Market
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First Aired - 12/12/2011 02:00PM
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This week on Snacky Tunes we take a retrospective of food and music trends of 2011. Finger On The Pulse is joined by food and restaurant consultant Michael Whiteman of Baum + Whiteman. Find out what trends got big this year (rare meat cuts), predictions for 2K12 (sardines, marrow bones) and how the lines of small regional cuisines like Andean and Peruvian are making their way to wider audience. Later on tune in for a mini set by DJ Autobot (Flosstradamus) who also reviews music trends. This episode is sponsored by Roberta's Pizza.
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FOOD FADS 2K11 (22:11)
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Snacky Tunes, FOTP, Flosstradamus, Luuk Out Girl, food trends, music trends, Michael J Whiteman, Baum & Whiteman, restaurant reports, Windows on the World, Rainbow Room, Abu Dahbi, Chandagar, Punjab, Dubai, discomfort food, global ingredients, food truck, bulgogi burger, food truck business, health codes, starting a restaurant, flavor gap, chain restaurants, artisan foods, nose-to-tail eating, made by hand, lamb neck, lamb belly, RECESSION,Food For 2K12: What's In Store? (23:34)
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green, sustainable, buzzword, slogan, chocolate dirt, dirt, Noma, fried moss, molecular gastronomy, non traditional workforce, restaurants with good bars, hotels with good bars, food buzzwords, sardines, bone marrow, flowers on food, goat meat, huacate, black basil, Andean culture, Peruvian food, gourmet hamburgers,To comment on this episode click here. There are currently Comments
