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First Aired - 11/29/2010 01:00PM
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This week on Let's Eat In Cathy speaks to Lucinda Scala Quinn of the Mad Hungry blog and television show. Joining them is Terry Diabolik, host of Snacky Tunes and himself once an employee of Lucinda @ Mad Hungry. Lucinda talks about being Martha Stewart's Food Director, keeping web food content fresh and innovative, and why, in her heart of hearts, pie will almost always trump cake. This episode was sponsored by Cain Vineyard and Winery: committed to the growing movement to change how we think about our planet.
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Let's Eat In Introduction: Lucinda Scala Quinn (17:32)
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Lucinda Scala Quinn, Cathy Erway, Heritage Radio Network, Roberta's, Let's Eat In, Mad Hungry, Gabe McMackin, Martha Stewart's Executive Food Director, Lucinda is frugal by nature, she likes being at home, cooking at home is not hard, what was Luncinda's Thanksgiving spread like?, taste-off, cranberries, apple pie should taste like apple not spices, Eat, Drink, spatchcock, to brine or not to brine,Recipes: Minimizing Cleanup & Seductive Pies (13:38)
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Darin Bresnitz, Darin edits for Lucinda's show Mad Hungry, maximum flavor for minimum fuss, simple food is hard to make, you have to know what to leave out, Picasso mastered anatomy before he made a drawing with four strokes in it, people like recipes they can relate to, recipes for those who are busy, minimizing cleanup, everything has to happen in one pot, what would you cook for a date meal, seductive recipes, men love pie, it takes a pretty good cake to equal pie, kick ass pan seared steak,To comment on this episode click here. There are currently Comments
First Aired - 02/22/2011 06:30PM
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Have you ever cooked chicken with a brick? Erica has - and she's here to tell you why it's a much better method of cooking chicken than roasting. Tune in and learn how to do it yourself at home and why you should think twice before clamoring for all that white meat - it's the dark meat that you should really be after! This episode was sponsored by Fairway Market - like no other market. For more information visit www.fairwaymarket.com.
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Why We Cook Introduction: Brick Chicken! (16:40)
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Heritage Radio Network, Erica Wides, Chefsmartypants, Why We Cook, humans are omnivores, we are designed to eat everything, Erica likes meat but doesn't eat that much, Coleman organic chicken, guinea hen, de-boning a chicken, spatchcock, cook it at 165 max, higher than that will dry out the breast meat, pink thighs are ok, creamy risotto with braised short ribs, cod, hake, haddick, lean white fish, boring to Erica, the chicken breast of fish, chicken under a brick, brick chicken, faster than roasting, roasting a bird will take you 50 minutes plus resting time,Eating High (or low) on the Proverbial Hog (15:08)
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pollo al mattone, cast iron pans, Erica likes to see her flame, chicken fat soaked croutons, quality of animals is very important to the taste!, it's about temperature and time, Erica is sick of chicken now, dark meat is full of zinc, higher in protein, higher in fat, dark meat is good!, people associate white meat with higher quality, eating high on the hog, people associate darker poultry with poop, Russian government has been stopping American chickens from being importing, washed with chlorine, surplus dark meat, meat science, food technology,To comment on this episode click here. There are currently Comments
First Aired - 11/23/2010 06:30PM
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This week on Why We Cook Erica takes a look at that timeless Turkey Day tradition: eating a bird. She recounts a recent visit to Vietnam to point out some differences between US and Vietnamese food, including the expense of a chicken egg relative to other birds eggs and the relative cheapness of quails in Vietnam. She also discusses the myriad of birds we consider OK to eat, including guinea hens and squaws (aka pigeons).
Whole Free-Range Poussin
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Why We Cook Introduction: The Season of Stress (12:05)
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Why We Cook, Chefsmartypants show, Heritage Radio Network, Erica Wides, Thanksgiving Season, Cabot Cheese, www.cabotcoop.com, food frenzy season, the season of stress, eat as much as you can in a short amount of time, fill up gigantic refrigerators in threat of the winter, stock up!, Erica bought 4 quarts of yogurt at Costco, heritage turkey from Heritage Foods USA, 7 year old guinea hen, chicken that's all dark meat, Erica on Last Chance Foods on NPR / WNYC, squash and pumpkins, heirloom varieties, homegrown herbs, locavore movement!, Erica is also practical and thrifty, bird cooking and eating,The Under-utilized Quail (9:14)
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Streets International, figuring out what protein to use in a menu, tough cuts of beer get put into pho and stew, food cost as an issue, quail eggs are the cheapest eggs in Vietnam, chicken eggs are novelty, quail is very flavorful, Vietnamese quail tasted funkier, after the break: bigger birds!,Bigger Birds - Poultry Mania! (9:35)
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bigger birds, Caul fat, cranberry veal stock reduction sauce, caramelized sweet breads, Coscto has been selling organic chickens, you have to make shopping compromises sometimes!, we suddenly think the world is gonna end, stocking up on food like crazy, chicken stock, bird heavy week, poultry mania!, cornish hens, poussin, spatchcock,To comment on this episode click here. There are currently Comments
