S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Cooking-issues
Sponsored by
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Dave Arnold and Nastassia jump right in this week to a listener's question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com.

“Pressure cooker stocks come out browner than regular stocks” [25:00]

“When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00]

“Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00]

--Dave Arnold on Cooking Issues

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Hosted By
Eat-your-words
Sponsored by
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This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur's "The New Classics Cookbook" features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine's standard of excellence. Sara Kate tells that "The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking" has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by Edwards VA Ham.

"Recipes are forever. We're still cooking out of recipes that were written over 100 years ago - nothing changes!" [23:20]

"I think there's something very performative about home cooking in the last few years. I think of it as the 'Instagram-ification' of home cooking." [31:20]

--Helen Rosner on Eat Your Words


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Hosted By
Fuhmentaboudit
Sponsored by
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This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talking brewing for the holidays and the winter as well with guest Bahiyyih Comeau of Brooklyn Homebrew and The Boilover. Bahiyyih shares her thoughts on brews that she has recently tried and chats about the successes as well as things that she might change in the future. She also gives details about using different techniques and holiday ingredients. After the break, Chris and Mary welcome Sean Paxton, The Homebrew Chef, to the show via phone to chat about beer brining turkey. According to Sean, the perfect time to put together the ideal beer brine is now! At the tail end of the show, Chris proclaims that it's also not too late to put together a special brew for Thanksgiving with a few recipe suggestions. This program has been brought to you by Edwards VA Ham.

"I just did a Gose using the German ale yeast, and that is totally happy to ferment down to 55 degrees, and it's a nice, clean yeast with a lot of different applications." [3:48]

--Bahiyyih Comeau on Fuhmentaboudit!

"Beer brining is a real interesting way to not only season the bird from the inside-out but also to guarantee a moist, juicy, succulent turkey that everybody's going to rave about." [19:33]

--Sean Paxton on Fuhmentaboudit!


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