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First Aired - 02/08/2012 11:00AM
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Acclaimed food writer Melissa Clark of the New York Times, who's latest book Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make was recently released, is Mitchell Davis's guest on this weeks episode of Taste Matters. Tune in as Melissa tells listeners everything they could want to know about being a successful home cook and understanding recipes. Learn why recipes with more than 5 ingredients shouldn't intimidate anybody and why you need to put aside more than 30 minutes to cook any successful meal at home. From the informed home chef to the terrified rookie, find out more about turning your kitchen into a communal, fun and productive food center! This program was sponsored by Whole Foods Market.
"I have people who tell me "anything with more than 5 ingredients scares me" or "how do I roast a chicken?" If you put it in the oven with salt and pepper it will pretty much taste good no matter what you do."
"There's this huge cultural divide between serious cooks and people who really need to get dinner on the table quickly but may be intimidated. A well written recipe needs to be able to capture both audiences."
"People get home from work at 5 or 6 and want dinner on the table 30 minutes later. That's just not the way it works!"
"The extra 15 minutes to make something fresh is the best way to show somebody you love them."
"For Valentines Day I'm getting an incredible rib steak with the bone in and I'm going to rub it down with lemon zest, course salt, ground juniper and pepper. Then I'm going to sear the heck out if it. What's better than that??"
"When I go out to eat, I always order the ingredient that sounds the least attractive to me."
"At the [New York] Times, we're trying to use only sustainable fish in our recipes."
--food writer Melissa Clark on Taste Matters
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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 - 09/21/2009 05:00PM
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Deborah talks with Anna Thomas author of Love Soup, custom furniture maker Charlie Shackleton and gardening expert Charlie Nardozzi.
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Soup of the Day with Author Anna Thomas (10:07)
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soup of the day, methods to prepare stocks for deeper flavor, roasting, caramelizing, broth, the pleasure of cooking and entertaining, soup as a comfort food, green soup and sustainability, recipe was published in Los Angeles Times, winter soup, dark leafy greens, chard, kale, cooking and writing process for recipes are very different, the best cooking comes from intuition, freedom to cook, less thought can produce greater results, cooking is a creative process, experience as a home cook, cooking is different for Anna because a project can be finished in one day rather than three years, Anna Thomas's new book: Love Soup, Anna Thomas works in film industry,Anna Thomas Vegetarian Cooking and the Loss of Home Cooking (14:38)
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loss of home cooking, kitchen is the land of our ancestors, cultural heritage, soup is an easy start for a home cook, Anna’s first book: The Vegetarian Epicure, basic ingredients, influence, traditions, seasonal,Deborah talks with Charlie Shackleton; Creator of the Naked Table Project (12:53)
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connecting people to the environment around you, a table represents community, productivity and much more, why the name: The Naked Table Project?, useable and functional materials, locals came to the workshop to make their own furniture and then to the forest to see where the wood was sourced from, a summation of the history of what the people who use this table have been through,What is the Naked Table Project? (4:10)
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invite people to assemble their own pieces, formed relationships with loggers, truckers, sawmill workers, documented the chain of sourcinng all materials used for furniture making, a picture book that documents the people and stories behind the chain of custody for each furniture piece, planting seedlings of trees in the forest to account for trees lost to production, finished furniture will be traceable by GPS coordinates to the specific area of the forest in Vermont, similar philosophies among woodworkers, www.VermontWoodFestival.org, 6th Annual Fine Furniture and Woodworking Festival, September 26th and 27th, history,Gardening Now with Expert Charlie Nardozzi (11:19)
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squashes and zucchinis, potato leak soup, root crops, pot planting is great because of their mobility, changing of sun angles, fruit trees, apple picking, pear trees, greening represents finding fruit like grapes and pears on wild trees, a great leaf usually represents a safe food, always good to compare with another source for safety, Oyster mushrooms, local mushroom walks are important to learn about edible varities, on the east coast frosts are coming soon if they have not yet!, Indian summer can prolong the traditional gardening season, root vegetables can be left in the ground, listeners please e-mail gardening and any other questions to: deborah@ediblegreenmountains.com,To comment on this episode click here. There are currently Comments
