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First Aired - 04/25/2011 03:30PM
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This week Nicole sits down with local Brooklyn sauce maker Mackenzie Smith, founder of Herbin' Spoonful. Learn about new lavender, chai, and habernero sauces and what their favorite sauce accompianaments are. This episode was sponsored by Hearst Ranch.
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Hot Grease Introduction: Herbin' Spoonful (11:08)
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Hearst Ranch, Hot Grease, Nicole Taylor, Heritage Radio Network, Brooklyn, Bushwick, Brooklyn Food, Bushwick food, good food movement, Herbin' Spoonful, caramel, Mackenzie Smith, Cool Whip, sauce, classic sauces, classic Southern sauces, gravy, rue, barbecue sauce, Texas barbecue sauce, hot sauce, jalapeno Goya,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
First Aired - 07/12/2009 12:00PM
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Download MP3 (Full Episode)
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This week's Main Course all-star lineup: Renato Sardo, President of Slow Food International, Ari Weinzweig, author of The Guide to Better Bacon, and Tim Harris of La Tienda.
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The Guide To Better Bacon with Ari Weinzweig (25:50)
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Ari Weinzweig, bacon, The Guide To Better Bacon, Sam Edwards, Ham I Am, unsmoked bacon, flavoring agent, cooking bacon, eggs, fatback, salt pork, dry cured with sugar and salt, Kentucky style green beans, osmosis penetration, bacon is the olive oil of North America, Chicago, the average wagon heading West took 150 pounds of bacon per person, food history, droving, ice harvesting, drovers walked hogs to marketplaces, observant Jews don't eat pork, porks used to harbor disease, Ari has been cooking for 30 years, Zingerman's, mail order food, great tasting traditional food, Ann Arbor, Roadhouse, local printing, www.ZingermansPress.com, price is based on cost, open book finance, recession, hand harvesting wild rice, support small growers, quality of life is better when eating better food, Ari@Zingermans.com, sustainability, elitism,La Tienda Spanish Food Distributors with Tim Harris (14:40)
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Tim Harris, La Tienda, internet industry, www.latienda.com, small cornershop, cured meats, tiny grocery shops, first product Tim sold was a Serrano Ham in 1996, artichoke hearts, small family business, Spain, importation issues, regulations, FSIS, Spanairds think our practices have created a trade barrier, USDA, Smithfield Ham, domestic molds, FDA, Mangalista Pig,Renato Sardo and Anya Fernal (12:50)
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Slow Food International, International office was created in 1995, East Bay, Renato Sardo, Anya Fernal, Slow Food Film Festival, Italeats, Whole Foods, American traditions, San Francisco, Slow on the go, Anya was a judge on Iron Chef, Michael Simon, secret ingredient, Iron Chef America, Sicily, artisan cheesemakers, The Growers Collaborative, produce, McKibbin Street Lofts, Slow Food was born in the Piedmont region,To comment on this episode click here. There are currently Comments
