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11:OO-11:3O /// Inside School Food
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1:OO-1:3O /// Tech Bites
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3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
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8:OO-8:3O /// Eating Disorder
1:OO-1:3O /// Let's Get Real
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3:OO-3:3O /// The Food Seen
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5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
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12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
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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
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod the business of The Business
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Edible Alphabet Heritage Breeds
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The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
Food Talk with Mike Colameco is brought to you by the following generous underwriters:
This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve's family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he's exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!
"I think Maine lobster is the best on the market... I don't think Maine lobster has any competition." [17:25]
--Steve Train on Food Talk
"I've been using exclusively Maine lobster for over five and a half years now because it's got great flavor, is consistent in quality and its a fantastic product." [19:50]
--Ben Pollinger on Food Talk
"Consistency is extremely important in champaign." [47:30]
--Michelle DeFeo on Food Talk
Tags:Food Talk with Michael Colameco, Food Talk, Mike Colameco, Steve Train, Maine, lobster, fisherman, license, trap, Oceana, steamed, hard shell lobster, soft shell lobster, sweet, ocean, meat, seafood, fish, Ben Pollinger, lifespan, Laurent-Perrier Champaign USA, vintage, blend, Michelle DeFeo, wine, sparking wine, terroir, varietal,
"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]
"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]
-- Tori Avey on A Taste of the Past
Emily Dickinson's Coconut Cake
2 cups flour
1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
1 cup shredded coconut
Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
Mix in the eggs, then the milk.
Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.
Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
Spread the batter into a small loaf pan.
Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!
Tags:Tori Avey, The History Kitchen, Emily Dickinson, history, food, food history, vintage cookbooks, Nebraska, Jewish food, family, recipes, blogging, Jewish cuisine, ingredients, primary sources, Gil Marks, mythology, baking, pineapple upside down cake, Leonardo Da Vinci, vegetarian, food holidays, Chicken and Waffles, Harlem,
"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]
-- David Lincoln Ross on A Taste of the Past