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First Aired - 09/07/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia take a caller's query on making chocolate at home, and delve into the world of "chocolate alchemy" with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.
Photo: Chocolate melanger
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Cooking Issues Introduction: All About Chocolate (17:18)
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Cooking Issues, Dave Arnold, The Barterhouse, Bouza, Tannat, health benefits of red wine, Heritage Radio Network, Nastassia Lopez, cardiovascular benefits to drinking alcohol, low sugar meringues, high intensity sweetener mixed with a bulking agent, what's a good recipe for kale?, farmers market, Dave doesn't like it raw, it's good when overcooked, kale with pine nuts and raisins, advice for making chocolate at home?, www.chocolatealchemy.com, cocoa butter, chocolate melanger, grind until the particle size is right, grind with the lid off for a little while, small batch chocolates, Mast Brothers chocolate, selecting beans, the final product of chocolate is very finicky, it's well worth investigation and study,Limoncello & Meat Velveting Techniques (14:17)
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email questions, limoncello, lemon peel or zest in alcohol, if you add sugar when its hot it will get cloudy, the reason liquor turns cloudy is that there are soluble oils in alcohol but when diluted those oils are no longer soluble, sugar syrup, General Tso's chicken, velveting technique for cooking meat, velveting is a procedure where you marinate small chunks of meat in egg white and corn starch, produces a tender result, egg white coating, alkaline, bicarbonate solutions, tenderazation, alkaline browns faster, baking soda and ground meat, browns faster, this subject hasn't been adequately studied,Frozen Slushies, More On Drink Dilution & Cocktail Carbonation (19:06)
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there will be no live show next week!, Dave will be teaching sous vide cooking, email question:, making frozen slushies with a soda siphon, mohitos, super freezing, shaken drinks are more diluted than you think, shaken and stirred drinks are different, stirred drinks are less diluted than shaken drinks, shaken drinks are airated more, dilute your drink first then put it in the shaker, Audrey Saunders, mixology, liquor, alcohol, mixed drinks, cocktails, caller question about carbonating cocktails, air is the enemy of carbonation, Dave likes to carbonate gin drinks, you should fine tune the amount of Co2 put into a drink, one tank of Co2 will do 200-400 gallons of drink, Co2 is more soluable in alcohol than water, you need to add more Co2 than you should in water,To comment on this episode click here. There are currently Comments
First Aired - 05/09/2010 05:00PM
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This week on The Mr. Cutlets Show Josh speaks with Melanie Dunea & John Fraser. They talk about food pornography, southern cooking, fried chicken & country singers.
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The Mr. Cutlets Show Introduction: Live Call In Question! (16:40)
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Josh Ozersky, The Mr. Cutlets Show, Barterhouse, Roberta's, Bushwick, Melanie Dunea, My Last Supper, John Fraser, Dovetail, www.ozersky.tv, there's a live caller!, Kangaroo steak, where can you buy this?, some livestock are prohibited in America, Melanie has had Kangaroo jerky in Australia, why didn't anybody raise Kangaroos in America, the caller gets a free ticket to Meatopia!, Jimmy Carbone, Jimmy's No 43, Governors Island, New York Times review, star system, sometimes the Times gives a restaurant two stars and makes it earn the third, it's difficult to survive as a special occasion restaurant, Dovetail does three star food as neighborhood food, ultimately it comes down to service, Upper West Side, tweezer food, 11 Madison, Josh doesn't degrade tweezer food,Food Photography with Melanie Dunea & A Call In Question About Chicken Roasting at Home (13:59)
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food porn, pornography, is it more interesting to take a picture of a chef or a dish?, there has to be people in Melanie's photos, she doesn't think food photos look good, feminist theory, the male gaze, www.melaniedunea.com, blogs, up skirt shot of food, cell phone pictures, Kate Gosselin, another caller!, Pat LaFrieda, they don't have a monopoly on good meat, Slaughter of the Innocents, Lamb Bam Thank You Ma'am, The Hamburger: A History, what's the best way to cook a roast chicken?, seasoning, flavors, the most important thing is the sourcing of the chicken, Bell & Evans, John is a purist, salt and pepper inside and out of the carcass, half a lemon inside the carcass, rub it with cold butter, start hot and go low with temperature, Barbara Kafka, she cooks at 500 degrees all the way through, crusty skin, Josh's favorite part is the thigh, Melanie likes to pick at the carcass, Josh wishes you could just buy chicken skin, yakitori makes it taste like gas, .,Photographing Country Stars, Southern Food & Fried Chicken (11:49)
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Josh thinks Rakim & Scarface are the best rappers, John is doing special vegetarian dinners on Monday, Melanie is making a sequel to My Last Supper, Kenny Chesney, Melanie went on tour and shot the biggest country singers, Taylor Swift, Carrie Underwood, Kenny Chensey is the biggest ticket seller in the world, George Jones, Charlie Pride, Loretta Lynn, Waylon Jennings, Meat and Three, pick your meat and then three vegetables, Another Table, Nashville, John T. Edge, southern food, it's extremely different, it took people a long time to learn barbecue up here, Rub BBQ, Carolyn Bane, Roberta's, fried chicken, very different in character than southern fried chicken, Momofuku, Locanda Verde, cooking with lard, potato latkes, Jim Lahey, Domino's Pizza, it's all about exposure,To comment on this episode click here. There are currently Comments
First Aired - 06/20/2010 12:00PM
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This week on The Main Course Patrick and Katy spoke to Seth Unger about the NYC Food Film Festival. Dave Arnold also came by to talk about the future of gastronomy, new ingredients, and the power combining the high-tech with technique.
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The Main Course Introduction (8:30)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barterhouse, World Cup, everybody's second favorite team is Brazil, NYC Food Film Festival, the 11th caller gets 30 pounds of free fresh country ribs!,NYC Food Film Festival Preview (31:42)
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Cherryholmes, Seth Unger, NYC Food Film Festival, in it's 4th year, cinematic scratch and sniff, Sundance with snacks, Beef tendon ball, Jun 23rd at the Water Taxi beach at South Street Seaport, Great NYC Shuck and Suck, oysters, East coast oysters, how do you deal with crowd control at all you can eat events?, a caller wins the ribs!, Street Food Festival, all you can eat mushroom night, Southeast Asian cuisine, Astor Center, 24th, fresh fried squid chips, Squid Chips, Jonathan Meyer, the guests can watch the food being made, next caller can get a free boston butt pack, 15 pounds of boneless pork shoulder, who's who of the downtown scene will be at the event, most french fries in the city are horrible, Penny Arcade, Friday is the Queens event, Water Taxi Beach in Long Island City, Pig Ear Sandwich, Fatty Cue, Lockhart, Texas, Robbie Richter, modernizing BBQ to include sustainably raised animals, Food Truck Drive in Movie, Brooklyn Flea has the worst ad campaign, Bread Maverick, Sunday is the last day of the festival, Grits Takedown, Matt Timms, Burger & Beer Garden, longest topping bar ever!, donated by Whole Foods Market, Sam from Dogfish Head will be there, independent brews, three different kinds of beef, three different meats, sliders, Hamburger America, George Motz,More on the Film Food Festival (19:03)
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a live caller wins tickets to the NYC Food Film Festival, how do you put the event together?, Dave Arnold, French Culinary Institute, cooking and kitchen volunteers from FCI, Food Truck Drive-In, lemon tart, Max and Mina's, 4,000 flavors of ice cream, beer ice cream, corn on the cob ice cream, Miami Beach FL, pouring beer from an 18-wheeler, Beach Boys, being calm under pressure, never a hair out of place, Hamburger America, George Motz, enjoying food without politics, its not about the best burger its about the stories behind them, what happens in your brain when you see delicious food, The Great is the Enemy of the Good, so often at events they serve commodity food, this is the first year Seth was involved from the beginning,Natalia's Sicilian Olive Oil (6:57)
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Sicilian Olive Oil, Natalia, Fancy Food Show, she used to live in London, development of olive oil market, what are the characteristics of Sicilian olive oil?, they are grassy, from medium to intense,Heritage Cooking with Steve Pope: Spices (6:25)
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Steve Pope, Heritage Cooking, adding spices to your poultry,Dave Arnold Talks Meat Glue & Molecular Gastronomy (16:21)
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Dave Arnold, French Culinary Institute, FCI, ICC, International Culinary Center, Dave does new technologies ingredients and techniques for chefs, meat glue, helps you make delicious stuff, Wiley Dufresne, focusing on deliciousness and consistency, meat glue allows you to make consistent portions, tools are only tools, Dave won't cook with anything that is bad for your health, Japanese fish sauce, molecular gastronomy, Herve This, Harold McGee, Americans get latched on to terms like local and organic instead of focusing on the larger picture, Sam Edwards, Surryano, American Country Ham,More with Dave Arnold (22:23)
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cocktail technology, distillation, rotary evaporator, you can't distill in New York, in England it is legal to do redistillation, there are no rules in New Zealand, Harold McGee, New York Times journalist, bars are conservative in the states, our cocktail palaces here are pretty mellow, people want to let loose!, college experiences, is there a party culture at FCI, Rachel Miley-Carpenter, some people go to culinary school because they want to write, some people are wealthy and want a good hobby, some people want to push boundaries, Del Posto, they use all different types of technologies,To comment on this episode click here. There are currently Comments
