Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 07/26/2011 12:00PM
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This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.
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Episode 47: Questions Answered (25:55)
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Cooking Issues, Dave Arnold, Nastassia Lopez, The Barterhouse, Heritage Radio Network, cultured meat technology, creating meat, bio-reactor, cooking sous vide, cooking seitan, vegetarian proteins, chlorophyll, changing the color of your food, Curious Cook, low temperature cooking, Modernist Cuisine, Nathan Myhrvold, carbon monoxide, Ken Kirschenbaum, experimental cuisine collective, NYU, blood basting, endure,The Ouzo Effect (14:25)
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Museum of Food and Drink, Ferran Adria, Harvard, vegetarianism, Ouzo effect, emulsion, spontaneous emulsion, trans-anethole, Thai basil spirits, iPad apps, food apps, Fruit and Spice park,Pop Corn and Vanilla (14:25)
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popcorn salt, vodka dispersion, air popped, whirly pop, vanilla, vanilla foam, xanthan gum, nixtimal, field corn,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2009 05:00PM
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Deborah talks with guests Diane Imrie Director of Nutrition Services for Fletcher-Allen Healthcare and cookbook author Ivy Manning.
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Introduction (1:47)
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Community Supported Agriculture, www.ediblecommunities.com, healthcare without harm,Diane Imrie on Healthcare Without Harm (24:45)
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serves five thousand to six thousand meals a day, Diane is Director of Nutrition Services for Fletcher-Allen Healthcare, Burlington Vermont, healthy food and health care pledge, designed to improve health of patients and community, reduction of food waste, commitment to local farmers, elimination of hormones and antibiotics, apples, Executive Chef Richard Jarmusz, helps support local food supply, hospital dining, menu planning, high food safety and quality standards are most important, antibiotic resistance for patients is costly for hospitals, ask growers and producers why and when they are used in food production, pumpkin custard and apple cake some of the best Vermont desserts served at hospital, plant based, small protein portions from animal meats, sweets in moderation, room service for patients, selection of chef's favorites, salads, entrees, desserts, fresh made to order food, menu option examples: oven poached salmon with balsamic mustard or pecan crusted trout, trendsetting hospitals in Seattle, management team, kitchen renovation, changing reputation for hospital food, eat well to heal, menu approach follows the Mediterranean pyramid for general nutrition, no consultants necessary, upcoming projects, bee keeping on site, roof top gardens, self guided walking tour of gardens, cooking demonstrations, healing garden, staff taking initiatives,Author of The Adaptable Feast: Ivy Manning (23:57)
Tags:
Ivy believes in writing books that are needed, vegetarianism, comfort food from all over the world, approach to flavors, changing meat based recipes for vegetarians, mushrooms or parmesan cheese can help add that meaty protein taste and feel to a dish, seitan, meat texture, what is enough protein?, Shepherd's pie substitute meats with soy and mushroom stock, Ivy cooked her first Thanksgiving feast at the age of twelve, della ratta squash, stuffing, cranberry chutney, celery root mashed potato, Farm to Table: Ivy's first cookbook, pumpkin pudding with gingersnap crust, tofu, studied in Florence Italy, carbonara sauce, domestic truffles in Eugene Oregon area, umami, how do you developing a recipe?, inspiration comes from a dish eaten out or something Ivy read, Ivy uses her neighbors to test recipes, www.ivysfeast.blogspot.com,To comment on this episode click here. There are currently Comments
