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First Aired - 04/02/2013 12:00PM
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Find out some alternative uses for transglutaminase on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today's sponsor, Fairway Market.
"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues
"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues
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Healing with Meat Glue (19:27)
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biking, wear a helmet, Nastassia's dentist, well water, calcium carbonate, endosperm, corn, broccoli, hard water, pectin, baking soda, calcium hydroxide, acidity, lime, beans, baked beans, gluten, yellow alkaline noodles, Zappos, transglutaminase, proteins, amino acid, covalent bond, meat glue, milk, gelatin, Life Bond, blood clotting, blood cells,Broilers, Pork, & Bubbles (30:50)
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lambert radiating bodies, infared heat, salamander, broiler, deck broiler, Byron Ferguson, Indie Jesus, hippie, pectin, blueberries, small fruits, enzyme, canned tomatoes, pectin methylesterase, cherries, Modernist Pantry, ham, foraging, feral pigs, snakes, trichinella, pork, trichinosis, meat inspection, garbage cooking laws, curing at home, nuts, Iberico, acorns, country ham, Coachella, ice cubes, stirred drinks, limes, hologram Tupac, pasta, James Beard, hoses, homebrew, carbonation,To comment on this episode click here. There are currently Comments
First Aired - 04/12/2009 09:00AM
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This week's Q Report theme is DANGER: deadly blowfish, free range pigs dubbed dangerous, urban farming scare in Buffalo. Special guests: Ed Grant, Jeremy Hirsch.
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Blowfish (14:59)
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deadly poisonous fish, fugu, 400 deaths a year from eating fugu, ovary, liver, certification, certified chefs, Emperor Ban, Tetrodetoxin, Japan,Feral Pigs (20:01)
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farm practices applied out of necessity, humane treatment, super pathogens, lack of diversity, slow food, animal rights, health risks, what is the alternative, re-writing history, pasture raised, free-range, trichinosis, Industrial Revolution, ny times op-ed April 10th, James E McWilliams, Heritage Enemy, Texas State University, Danger, AgriBusiness, Antibiotics,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2009 12:00PM
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Patrick talks news with Renato Sardo of Oakland, California, Damien Sansonetti of Bar Boulud and Mario Carbone of Aeronuova at JetBlue's Terminal 5 at JFK Airport.
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Introduction and show summary with Patrick Martins (1:21)
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Rooftop gardens, Shipping Containers,Young Farmers are a Rare Breed (1:46)
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Marcia Taylor, The Progressive Farmer, Kiplinger Agriculture Letter, need more young farmers!, New York Farm Bureau, Elderly Farmers,Wine in NY Grocery Stores (3:35)
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Governor Patterson, Grocery, Increased sales, New York winemakes and grapegrowers, New York Farm Bureau, Supermarkets,More Schools to Buy Local (3:11)
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School Chefs, Tom Vilsack, School cooks need to cook, Reheating Stations, Move away from reheating, school kitchens, better ingredients, local, What does the government consider processed food,New FDA Chief Dr. Margaret Hamburg (2:58)
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Marion Nestle, San Francisco Chronicle, Dr. Margaret Hamburg, Fixes for FDA, power, recalls, New FDA head, Food and Drug Administration, FDA needs empowerment, 1 to 2 percent of imports inspected by FDA, food terrorism, FDA seperation from USDA, enforcement, Obama Administration,Patrick and Renato Sardo talk Animal Rights, Food Costs and Farming (6:14)
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animal rights, James E McWilliams, Ban on Factory Farming, Moral Obligations to Animals, Italian Farming Practice, Farming Important to Italian Economy, Abattoirs run by towns in Italy, Beauty, free range pigs, trichinosis,Consumers To Pay Higher Price for Better Food (3:50)
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US and European Farming, Consumers have to pay more for better food, slow food, Alice Waters, consumption, Renato Sardo, The one dollar hamburger is a disaster for society,Becoming a Chef: Mario Carbone (5:09)
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Italian Food in Queens NY, Culinary Institute of America, Mario Batali, Lupa, Babbo, Tuscany, Simplicity, progression, talent, passion, cooking, OTG Management, Jet Blue Terminal 5, JFK Airport, Aeronuova,Becoming a Chef: Damien Sansonetti (3:51)
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Local and Organic Ingredients, Focus on Healthy Fresh Foods, Nantucket Island, W Hotel, Michele Nishan, Myriad Restaurant Group, Head Chef at Bar Boulud, Pennsylvania Culinary Institute, talent, passion, cooking, Italian Chef in French Empire, DB Bistro, Daniel, Daniel Boulud,Progression of a Young Chef (4:05)
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Family, Holidays and special meals, Always something cooking, tradition, Fathers, Grandmothers, Grandfathers, mentors,Philosophy of Italian and French Cuisine (4:21)
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Best Carbonara in Rome, Environment, Nationality, taste, region, influence, experience, travel, Local foods re-create far away cuisines, Italian-American Food, Gambero Rosso, Chef from Tunisia, Traditional Techniques, ingredients,To comment on this episode click here. There are currently Comments
