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First Aired - 06/28/2012 03:00PM
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How are sausages made and who makes them? Well, this week on Meet Your Maker hosted by Rachel Wharton, we meet a sausage maker and charcutier in Scott Bridi of Brooklyn Cured. Scott breaks down how to break down meat products into fresh sausages and cured deliciousness. The craft of curing and sausage making is time tested but ever-evolving, and Scott explains what brought him to this side of the culinary world and what makes his products unique in their own right. This program was sponsored by The Heritage Meat Shop.
"Analyzing variables is the heart of what would make somebody really good at making sausages and charcuteire."
"Demand for prime cuts leave lots of small farmers with an excess of chuck meat. Sometimes they can't sell those things to restaurants or at farmers markets as-is. That's a problem for them, and something we enjoy helping them with."
--Scott Bridi of Brooklyn Cured on Meet Your Maker
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Scott Bridi of Brooklyn Cured (19:20)
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Scott Bridi, Gramercy Tavern, Erin Fairbanks, sausages, charcuterie, house made productions, country hams, American style charcuterie, culinary traditions, raw sausage, prosciutto, dry cured sausages, humidity, air flow, time, temperature, preserved products, sausage casing, fat, moisture, protein, consistency, offal, off cuts, pork liver,Public Markets & Small Producers (17:18)
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New Amsterdam Market, restaurants, back of house culture, public markets, preservation, New York City food, pastrami, applewood smoking, hot dogs, emulsified sausage, natural casing, fat content, binding agents, food memories, flavor profiles, bratwurst, chicken garlic sausage, lamb sausage, small farmers, small producers,To comment on this episode click here. There are currently Comments
First Aired - 04/25/2012 11:00AM
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This episode of Taste Matters is not for the squeamish! This week the topic is blood, as guest host Izabela Wojcik gets bloody delicious with guest Brad Farmerie of Public, Saxon + Parole & AvroKO. Tune in as they discuss why game, organ meats, ofal and blood gets chefs so excited and why it will always be a secret handshake amongst the food elite. Why are these foods considered taboo? How does whole animal cooking promote sustainable eating? Is a pig blood popsicle really something you want to eat? Find out why the answer is YES on a bloody good edition of Taste Matters. This program was sponsored by Hearst Ranch.
"Once you understand the chemical makeup of blood, cooking with it becomes much easier"
"Blood will never be trendy. It will always be the secret handshake amongst chefs and food people."
--chef Brad Farmerie on Taste Matters
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First Aired - 03/07/2011 02:00PM
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This week on Snacky Tunes, Greg & Darin Bresnitz (aka Finger on the Pulse) are joined by a studio full of guests from the upcoming The Best of the Würste exhibition at The Museum of Modern Art. Tom Mylan of the Meat Hook & Phillip Kirschen-Clark of Vandaag talk about their experiences with sausage making and what to expect at the upcoming MoMa exhibition. Later on the show Andy Ferguson from Feel My Bicep stops by and drops a live set and talks about his life as a DJ. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com
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Snacky Tunes Introduction: The Best of the Würste (18:36)
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pigtails, Cain Five, Cain Vineyard & Winery, www.CainFive.com, Snacky Tunes, Finger on the Pulse, Heritage Radio Network, Meat Hook, Tom Mylan, Phillip Kirschen-Clark, event at the MoMa, Best of the Worst, five tasting tables, Counter Space, kitchen design, Frankfurt kitchen, Christopher Alexander,Tom Mylan & Phillip Kirschen-Clark (20:45)
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America circa 1965, Brent Young, sausage, the long dong bud, low brow sausage, snacks, pickle smoked sausages, VANDAAG, minimal menu, abstract food, apple cider vinegar, garlic, bay leaf, fennel seed, pickled sausage, new take on traditional sausages, whole animal cooking, de-boutique it, fun, trashy, for the whole family, museum and food collaboration, food and art, performance art, fusing humor and creativity, www.VandaagNYC.com, www.The-MeatHook.com, www.MoMa.org/PopRally,Andy Ferguson of Feel My Bicep Interview (9:11)
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pig tails, Feel My Bicep, Andy Blake, Feel My Bicep is a blog, finding new blogs has become like finding new songs, collecting vinyl, transitioning to original production, Italo-disco, James Freedman, Throne of Blood Records,Andy Ferguson of Feel My Bicep Live DJ Set (20:02)
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