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First Aired - 05/22/2012 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Fairway
Eat your veggies! Not veggie powder or veggie juice - but actual earth grown vegetables! Our fearless host Erica Wides encourages listeners to address their food fears and put down the fake organic snacks in favor of real produce. Learn about how you can find pre washed vegetables to make life easier for you and why even the packaged produce is better than foodiness junk. Let Erica guide you through Foodiness Conversion Therapy on Let's Get Real. This program was sponsored by Fairway Market.

"The fewer words involved, the better the chances are that what you're buying is real food."

"I would rather see us eating packaged kale from Costco than loaded potato skins from TGI Fridays."

--Erica Wides on Let's Get Real


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First Aired - 08/18/2009 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Tekserve-new
This week on Why We Cook, Erica continues her exploration into vegetables with Zukes, Cukes & Melons.
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First Aired - 09/15/2009 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Tekserve-new
On this week's Why We Cook, chef Erica Wides shows the root vegetables some love! Learn about preparations, techniques and obscure vegetables hidden in your produce section. Also, very special guest Claire Handleman, blogger and chef at Del Posto.
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listen to any show anytime on archive, listen to podcasted shows on itunes, call in: 718-497-2128, the wallflowers of the vegetable world, parsnip, sunchoke, parsnips: starchier texture than carrots, simmer in liquid like chicken stock then puree for soup, parsnips and scallops good pairing, boil and mash parsnips like mashed potatoes, don't confuse parsnip with parsley root, sunchoke: tubers from sunflower plants, the adjective rube came from the German word for turnip, mostly eaten boiled but this is not the best way to prepare them, great raw, glazed turnips, Japanese turnips, turnips misunderstood and underappreciated, chop parsnips up toss in oil or fat and roast them until caramelized, roast until very dark toss with herbs and sea salt,
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Why We Cook on Facebook, Claire Handleman, food blogger, notfinedining.wordpress.com/2009/04/09/its-a-go-ippudo/, the difficulties of being a line cook, unreasonable hours, front of house often makes more than cook, waiters can pull in $2000 in a week while chefs often make less than that a month, being a chef not always the most appealing career, people who make it are those who can tough it out, the glam side of celebrity chefs attracts wide-eyed aspirants to culinary schools, even cooks at the best restaurants in the city make small wages, often cooks at the best restaurants are paid the least, Claire: a report from the field in Africa, fasting, the miracle fruit, show a little love to the kitchen, best restaurants feel its a privilege for cooks to work with them thus lower their wages,

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