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First Aired - 10/26/2009 01:00PM
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On this week's installment of Cheap Date, Cathy talks about roomates, homemade pasta & the similarities between Italian & Chinese cuisine with author Michelle Maisto.
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Cheap Date Introduction (14:56)
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The Gastronomy Of Marraige, Michelle Maisto, inter-racial relationship, food as a common thread, www.themarketreport.net, family food traditions, sharing space, communal kitchen, dishwashing, morning after meals, breakfast, huevos rancheros, refried beans, messy food, runny eggs, Jeffrey Steingarten, similarities between Italian and Chinese cuisine, quickly cooked meals, risotto, roommate situations,Markets, Recipes & Traditions (16:04)
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St. Vincent - Marry Me John, specific recipes, food shopping, green market, www.themarketreport.net, seasonal food, Taiwan stir fried lettuce, salads, fried rice, steamed fish, rare steak, ideal romantic dish, Atlas pasta rollers and cutters, pasta shapes, Encyclopedia of Pasta, Oretta Zanini De Vita, transcribing good cooking, ravioli, hand made pasta, cooking is caring, www.noteatingoutinny.com, Argentinean meat culture, cooking is a natural fit for marriage,To comment on this episode click here. There are currently Comments
First Aired - 05/21/2013 03:00PM
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Download MP3 (Full Episode)
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Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you’ve ever had Flour Bakery’s Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don't miss today's episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today's music.
"I love doing design work publications where the writing is super interesting." [10:00]
-- Erin Jang on THE FOOD SEEN
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Design and Illustration (18:59)
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Erin Jang, gummies, Flushing Queens, candy shops, Seattle, Korean cuisine, Korean food, immigrant parent, kimchi, Koreatown, Palisades Park, Boston Globe, illustrations, design, Rachel Ray,Inventive Foods (13:22)
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collecting, journalism, Esquire, food writing, food media, recipes, inventive foods, food art, perilla leaf,To comment on this episode click here. There are currently Comments
First Aired - 08/03/2010 03:00PM
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Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com's Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week's episode brought to you by Tekserve. For more information visit tekserve.com
Photos: Dessert creations from Michael Laiskonis
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The Food Seen Introduction: Michael Laiskonis (16:55)
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Michael Harlan Turkell, The Food Seen, Tekserve, www.tekserve.com, Heritage Radio Network, Michael Laiskonis, Executive Pastry Chef at Le Bernardin, http://michaellaiskonis.typepad.com/, www.mlaiskonis.com, Michael shares quite a bit of content on these sites, German Occupations, pastry chefs are stuck way back in the kitchen or downstairs, Michael gets inspired by art and architecture, Alexander Calder, an extremely prolific artist, progression from one experiment to the next, there is a true craft to developing a vision, Michael's inspirations never show up directly on the plate, he likes to mix hard edges, Michael's biggest challenge sometimes is gravity, the standardization of molds and shapes can be limiting, you can eat the glue, arts & crafts, new pieces of vocabulary, how can you create a rhyming couplet in food, what is culinary alliteration?, high brow vs low brow, Momofuku,Francis Lam Calls In and Joins the Discussion (15:07)
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Francis Lam, salon.com/food, Franics enjoyed the desserts at Le Bernardin, pasty is going to be about making people happy, it has a different function in the meal, Thelonious Monk, ethereal intent, there is something primal about eating, Alinea, politicizing our food, how do you project a message on the plate, sourcing is a big issue, Chez Panisse Restaurant, there is a character arc to a meal, how many acts to a tasting menu?, pairing food with emotions and other ideas, beyond plate to mouth, the pastry chef always gets screwed, rolling hills, 3 or 4 mini progressions over the course of a 20 course meal, theater on a plate, food as art, food as performance, Tekserve,To comment on this episode click here. There are currently Comments
