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First Aired - 04/04/2012 04:00PM
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This week on The Speakeasy, Damon Boelte catches up with Matt Carr and Tom O'Neil of Betto with Johnny Gaffney of Kanon Vodka. Tune in as they celebrate the arrival of spring with a lively discussion on amaros, grappas and delicious refreshing cocktails that can be made with either. Learn how having a bar in a restaurant is convenient when it comes to ingredients and why there's nothing wrong with a bull shot here and there. Also find out more about Kanon Vodka and their single distilled process. This program was sponsored by Hearst Ranch.
"A little beef stock in a breakfast drink is always good."
--bartedner Matt Carr on The Speakeasy
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Betto NYC (16:41)
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spring cocktails, Matt Carr, Betto, Tom O'Neil, meat stock, bull shots, home made syrups, Jason Denton, Amaro, Grappa, Pimms #3, Winter Pimms, Pimms cup, cocktails, mixology, bartending, Bison Grass vodka, apricot bitters, customer service,Kanon Vodka (13:26)
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Hearst Ranch, Johnny Gaffney, Kanon Vodka, once distilled, wheat, rye, vodka stigmas, tasting notes, small batch liquor, brunch drinks, egg whites,To comment on this episode click here. There are currently Comments
First Aired - 07/12/2011 04:00PM
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This week on Unfiltered, Erin Fitzpatrick is joined by bartender Jennifer Colliau of Small Hand Foods in San Francisco. She shares her cocktail expertise and methods for creating new syrups and drink recipes. Using many different ingredients from almonds to stone fruits and vinegar-based syrups, Erin uses her creativity to create new and exciting drinks. This episode is sponsored by Hearst Ranch.
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Unfiltered: The Rise of Pinot Grigio (16:36)
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Unfiltered, Erin Fitzpatrick, Hearst Ranch, pinot grigio, makes up 40% of Italian wine sales, northern Italy, Jennifer Colliau, Small Hand Foods, San Francisco, high fructose corn syrup, almond extract, How to Mix Drinks, Jerry Thomas, pineapple gum syrup, The Joy of Cooking, bitter almonds, bar chef, mixologist,To comment on this episode click here. There are currently Comments
First Aired - 03/08/2011 12:00PM
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The music may have changed, but the show is just the same! Tune into another information packed episode of Cooking Issues, as Dave answers a wide variety of questions this week. Learn why lye is much more dangerous than you think, how to get rid of red stains on your vacuum sealed chicken and why milk blanching might be unnecessary. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com.
Hall & Oats, the new Cooking Issues music this week
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Cooking Issues Introduction (14:57)
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Dave Arnold, Nastassia Lopez, Cooking Issues, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, Get the Ball Rolling Fundraiser, tickets still available, www.MoFad.org, PID controller, Proportional Integrative and Derivative, high end temperature control, Auber Instruments, $35 for a complete controller, opt for solid state relay, quieter and longer lasting, Creme de Violette, violet infusion, some use dyes, homemade liqours, Korean hot stones, igneous rocks, volcanic rocks,TIC Gums, Egg Tempering & The Argument For Whole Milk (15:08)
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Hall & Oats, oil slick after diluting booze, slickback, xanthan gum, butter syrups, pecan syrups, emulsified oil syrups, how far do you reduce syrup?, distillation and reduction is a fine art, TIC gums, room 2018 in the Chemical Nuclear Engineering Building at University of Maryland, getting astringency out of walnut liquor, Harold McGee's walnuts, egg tempering, yogurt question, reduced fat milk, use milk that tastes better, whole milk is much better, pasteurization, the only way to get it greek style is to let yogurt strain in a colander overnight,Red Chicken Stains in the Vacuum & Milk Blanching (19:33)
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write in with guests you would like to hear on Cooking Issues!, crystallizing flower pedals, egg whites and gum arabic, red staining of chicken thighs, bone in chicken breasts, chicken is a problem in the vacuum bag, chicken bones are hollow, blanching garlic in milk, does it take away the bite?, sulfur compounds give garlic its bite, milk blanching is expensive, nixtamalization mega post, Dave burned his tongue badly last week with lye, lye is dangerous, be VERY careful if you have it around, corn research, Atomic Energy Commission, corn mutation,To comment on this episode click here. There are currently Comments
