Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 12/03/2009 01:00PM
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This week's installment of The Business End is all about bread, with Sullivan Street Bakery owner Jim Lahey and City Harvest's Jennifer McLean.
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Bread: A Primer (5:30)
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bread our most basic food, bread can be a labor-intensive and time-consuming food, when villages used communal ovens they would place a mark on their loaves to differentiate them from those of other families, this tradition is now visible in the slashes found in loaves, ethnic baking traditions practiced in five boroughs, a lot of wasted bread everywhere especially in New York City, if bread is not made with additives and preservatives it is only good fresh and then is wasted for the most part,Jim Lahey Introduces The Sullivan Street Bakery (14:12)
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Jim Lahey, Sullivan Street Bakery, how much bread does Sullivan Street Bakery actually make?, Jim employs twenty bakers, craft baking, wholesale and retail baking operations, most of the baking is done between 5PM and 5AM, what are the most difficult aspects of running a bakery like Jim's?, waste disposal should be taken out of the hands of private carting companies, we're still exporting too much of our waste to third world countries, how does Sullivan Street Bakery stack up against other big bakeries?, food handling and food processing jobs tend to be looked down upon, new and resurgent interest in craft and handmade foods, skyrocketing costs of gas and flour, prices of bread going down,City Harvest: Using Surplus to Feed the Hungry (11:29)
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food rescue, what happens to all the food in New York City that doesn't get eaten?, CIty Harvest re-distributes unused foods to various organizations, City Harvest is the bridge that connects the food industry with the city's hungry, 17 refrigerated trucks on the road, 325 million pounds of food re-distributed by City Harvest, who are the biggest donors?, Sulliva Street Bakery is the biggest donor to CIty Harvest, City Harvest may pick up 70 bags of bread from Sullivan Street Bakery but that is only a small fraction of what the bakery's daily business consisted of, bread inherently doesn't need to be refrigerated, bread is shelf stable for a few days,To comment on this episode click here. There are currently Comments
First Aired - 10/06/2009 06:30PM
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On this week's Why We Cook: Our most information-packed episode ever. Erica spans the globe to distill the most basic flavors of international cuisines, breaking each region or tradition into a "Flavor Trinity". An episode not to be missed!
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Holy Trinities of Flavor: Beef Red Wine and Bacon (12:20)
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Salumi Cured Meats, Conde Nast to shut down Gourmet Magazine, quality food writing, Diary Of A Foodie, Bon Appetit kept alive, Gourmet's dissapearence loss for food industry, quality food content still to be found in new media, building flavors using classic pairings, the Holy Trinities of flavor, learn how to cook using tried and true classic flavors, McCormick's flavor forecast for 2009: toasted sesame and root beer, artisanal root beer revolution, taragon and beets, peppercorn blend and sake, Chinese five spice with artisan cured pork, dill and avocado oil, rosemary and fruit preserves, Julie and Julia: the Story of Julia Child, Mastering the Art of French Cooking, red wine beef and bacon: amazing trio of flavors, use hearty strong red wine and cook slowly until tender and reduced add pearl onions and mushrooms and finish with uncooked raw brandy, alcohol helps release fragrance molecules that are only alcohol soluble, smoked paprika and agave,More Flavor Trinities (10:50)
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www.whywecook.com, find Why We Cook on Facebook, find lists of flavor pairings on tonight's show, fat can be butter pork fat creme etc, french fries originally from Belgium and made with horse fat, white wine: a staple of classic French sauces, beurre blanc: white wine shallots and butter, olive oil tomatoes and garlic, umami, deeply caramelized or charred beef, parmesan cheese, soy sauce, fish sauce, cured pork products also high in umami, Italian cooking all about minimalism, strip away to minimal key components of flavor, aged parmesan cheese filled with amino acids, lamb, lamb goes very well with garlic and herbs, lamb meat has a natural affinity for what the animal ate, lambs self-medicate with garlic, lambs forage on mints wild thyme and wild garlic, lambs know that garlic will kill bacteria from hay,Far Eastern Flavor Combos (7:50)
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Salumi Artisan Meats, Batali, www.salumicuredmeats.com, asian mirepoix: ginger scallions garlic, aromatic base, infuse big chunks to perfume your oil, building layered effects of flavor, soy sauce sesame oil and Chinese cooking wine or dry sherry, toasted not raw sesame oil, thicken with a little slurry, dry vermouth, light flavored dry beer, alcohol frees up flavor and fragrance molecules that aren't fat or water soluble, Japanese trinity: Japanese soy sauce Mirin Dashi, Japanese cooking as minimalist as it gets, sushi rice seasoned with a combo of rice vinegar salt and sugar, changes ph of rice, Thailand and Vietnam base their cuisine on fish sauce, sometimes cooks over spice to add flavor, pair fish sauce with lime juice and sugar for essence of Thai and Vietnamese flavors,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2010 05:00PM
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This week on Beer Sessions Radio Jimmy and Ray spoke to Caitlin Robin from Against the Grain wine bar, Dave Broderick from Blind Tiger, plus Jeff Gorlechen & Craig Frymark of Sixpoint Brewery. The gang recounted about the recent Meatopia event and Mayor Bloomberg's recent proclamation of July as "Good Beer Month". Craig from Sixpoint talked about their new beer, a collaboration with Jimmy and Ray called Sixpoint Signal: a delicious summer pale ale featuring subtle smoked, toasted notes and a sharp, citrusy, hoppy flavor. Tune in for a discussion on beer collaboration, plus an extra-helpful super-secret tip for all home brewers on how to best aerate your pitched liquid yeast using olive oil! This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
Jimmy & Co celebrating Mayor Bloomberg's Good Beer Month declaration!
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Beer Sessions Introduction: Good Beer Month! (15:54)
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Beer Sessions, Jimmy Carbone, Jimmy's No 43, Heritage Radio Network, Ray Deter, d.b.a., Dave Brodrick, Blind Tiger, it is officially July Good Beer Month!, Mayor Bloomberg, Ray's breakfast beer is usually an American beer, the cops remembered Jimmy & Ray from last year, The Good Beer Seal, Against the Grain, Caitlin Robin, Jimmy & Ray made beer with Sixpoint, Ray wore a jump suit, each Good Beer Seal bar will get a keg of Signal, Against the Grain feels like a wine bar even though its a beer bar, product driven and service based, private tasting events during the week, beer tasting dinners, Grape & Grain, Caitlin is a trial lawyer by day, paperwork can be intimidating, Meatopia was this weekend, Jonathan Waxman, next big event coming up: Good Beer & BAM, July 28th, 15 beers and 15 restaurants serving food, Beer Sessions on the road in Cooperstown New York, Brewery Ommegang, the Woodstock of craft beer, everybody camps, everybody who makes a Belgian style ale in the US will be there,Jeff Gorlechen & Craig Frymark of Sixpoint Craft Ales (15:30)
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Jeff Gorlechen, Craig Frymark, Craig has been with Sixpoint for three and a half years, Signal, celebrating the summer, BBQ weather, a touch of smoke malt, Simcoe Hops, the guys explain how they made Signal, second batch will have more smoke flavor, bamberg malt, John from Pacific Standard calls in!, long after the food ran out at Meatopia there was still beer!, email question about Signal: how did this beer come together, more minds always produce a better end product, all ideas are welcome, part of this beer was influenced by a home brew competition, the beer came together naturally, homebrewing secret:, you have to use liquid yeast. take a pindrop of olive oil and put it into the yeast. let it sit while you brew and when you're done with the boil pitch the yeast, olive oil is like steroids for yeast, makes cell membrane wall thick, Guerrilla Warfare, coffee beer, caffeine has interesting behavior with yeast, violent fermentation,How Craig Started Brewing & The Future of Sixpoint Craft Ales (18:39)
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The Great Brewers Test, take the test!, if you get a 95 or above you can come on Beer Sessions radio, Bree O'Connor picks the music for the show, how do you get started brewing beer?, Craig: developed his love of beer while studying abroad in London, there is a low ABV in London, drinking for flavor not the alcohol, Great British Beer Festival, How to Brew - By John Palmer, Craig met Shane in Boston at the 2nd Extreme Beer Festival, Righteous Rye, it takes a lot of dirty work to succeed at Sixpoint, Sixpoint is in Red Hook Brooklyn, Cathy Erway makes lunches for the guys sometimes, www.lunchatsixpoint.com, home cooked food fresh vegetables, what's next for Sixpoint, new beers coming out this fall!, The Tippy Dump, what is the lowest alcohol beer Sixpoint has brewed?, probably the Sweet Action, 5.0%, session ales, what is the future of local breweries?, Dave brought down a beer from Vermont made by Shaun Hill, dry hopping, hop farming, hop blight, mildew resistant hops, local hop growing, nugget hops, what's your favorite Sixpoint beer of all time, Ray: Righteous Rye, Caitlin: Hop Obama, Dave: Guerrilla Warfare, Jimmy: East Coast Amber, Jimmy opened a beer bar because of Sixpoint,To comment on this episode click here. There are currently Comments
