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First Aired - 06/01/2010 06:30PM
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Erica reminisces about the "dark, clubby, upholstered, fish-and-cocktail-sauce smelling, Mad Men-esque" Elk Hotel and Restaurant and begins a journey into the world of Soft Shell Crabs.
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Why We Cook Introduction: The Elk Hotel - A Hidden Gem in Long Island's Culinary Wasteland (13:13)
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Why We Cook, Erica Wides, Bao Kombucha, Heritage Radio Network, www.drinkbao.com, Long Island was a culinary wasteland in the 1970's, people used to eat at home a lot, energy crisis, post Vietname pre-Reagan slump days, moms cooked more, cultural offerings would be had in Manhattan, era before the big food boom, alfalfa sprouts, fishing industry in Long Island, chiffon pies, The Elk Hotel, fried soft shell crabs on toast, Port Jefferson Harbor, Long Island Sound, bluefish,Soft Shell Crab Season! (9:31)
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soft shell crabs, top 5 food for Erica, it's soft shell crab season now, frying is a messy proposition, to deep fry crab you only need a few inches of oil, you can pan fry or sautee them, they are in season late May through September, what is a soft shell crab?, east coast blue crabs that have molted, you always want to purchase live shellfish, as soon as they die they decay, www.seafoodwatch.org, Monterey Bay Aquarium, population has gone down due to pollution, avoid the farmed crabs, don't get the frozen ones from Asia, buy local and eat in season, they contain some mercury and some lead,Soft Shell Crab Cooking Preparation (8:41)
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soft shell crabs require preparation, cut off their face, gills are inedible, fish bones, flip the crab over, there is an apron, it looks like a tail, it's a piece of shell that is tucked into a little crevice, if the crab is male the apron shell is long and skinny and pointy and looks like the Washington Monument, if the crab is female the apron is shorter and rounder like the Capitol building, either way take the apron off, Erica likes to let the crab flavor shine through, don't bread or batter them unless you are very good at tempura, she likes to dust them lightly with corn starch or flour, run away as soon as it hits the pan, sometimes there are oil explosions, come back turn it over and cook them until they turn red, there's no real way to tell that they're done, tartar sauce, tomato watermelon gazpacho sauce, chili mayo, you could also make a sandwich,To comment on this episode click here. There are currently Comments
First Aired - 01/14/2013 02:00PM
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Sarah Simmons is dispelling misconceptions about Southern food at City Grit. This week on Snacky Tunes, Finger on the Pulse is talking with Sarah about being an ex-'fat kid', and the process of getting guest chefs at her space. Hear about Sarah's food curation processes. What chefs are exciting Sarah these days, and how does Sarah define Southern food? Later, TEEN comes by the studio to play some of their songs. Hear about family histories in music, and food adventures on the road. Do bands share their favorite tour food destinations with each other? Find out on this episode of Snacky Tunes! This program has been brought to you by Tekserve.
"These are just ingredients that I've been using all my life, and most of them are indigenous... I'm trying to put it out there that Southern food isn't just fried chicken." [21:50]
"We're building this brand that maybe doesn't have a consistent menu, but a consistent experience." [25:40]
-- Sarah Simmons on Snacky Tunes
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Metabolism & Being a 'Fat Kid' (20:36)
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Golden Globes, fat, metabolism, tennis, Taco Bell, Sarah Simmons, popular, chicken salad, Cayman Islands, dinner parties, travel, City Grit, Catholic School, cafeteria,Guest Chefs (19:20)
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Southern, Nolita, ingredients, fried chicken, collards, miso, grits, soft shell crab, guest chef, menu, Anthony Lamas, Louisville, Latin flavors, Biloxi, spicy shrimp spaghetti, Croatian dinner, sanitation, shellfish, allergy, oyster,TEEN (27:07)
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Cloud Nothings, DIIV, TEEN, writing music, sisters, harmonies, singing, fighting, eating on the road, Boise, Idaho, brunch, eggs, Tumblr, Road Food, Albany, Chinese food, San Francisco, Minneapolis, fortune cookie, Strange Weather, South by Southwest, Hospitality, Glasslands, Memory Tapes,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2012 06:00PM
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On this episode of U Look Hungry, Helen Hollyman is joined in the studio by Nashville chef Robbie Wilson. Robbie has four restaurants in Nashville, including Tavern, Whiskey Kitchen, Kayne Prime, and Virago. Hear about Nashville's blooming culinary scene, and where it matches up against the rest of the country. Robbie and Helen also talk about what "local food" means to the city of Nashville, the famous Southern hospitality, and seasonal cooking. Tune in to hear some of Robbie's favorite dishes at his restaurants. This episode has been sponsored by Fairway Market.
"Tennesee is not a girth-y state: it's long and skinny. So local [food] to us could be across the border in Kentucky which is less than an hour away, to Alabama, or Georgia. I know people are picky about what is 'local', but to us it's the Greater Nashville area, but it stretches straight into Kentucky, as well. "
"Our company is really about a culture... When I got to Nashville it was a little behind the rest of the world culinarily... Whether it's front of the house or back of the house to just really feel like they're a part of something great, a new movement in Nashville, because we're not the only ones doing it. There's some great cooking going on." --Robbie Wilson on U Look Hungry
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Robbie's Restaurants in The Gulch (18:15)
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Nashville, The Gulch, Tennessee, green, Whiskey Kitchen, Robbie Wilson, alcohol, Johnny Cash, Dolly Parton, country music, Jack White, Robert Plant, The Black Keys, warehouses, Virago, domestic beef, Kayne Prime, risotto tater tots, wood fire, tandoori, Grand Ole Opry, local, goat, culinary, local goat meat, goat taco, cheese makers, sugar snap peas, pork, Berkshire, Red Wattle, Tennessee Blue Butts, LEED certification, bourbon, Old Rip Van Winkle, brown liquor, chef,Moonshine, Whiskey, and Brisket (16:03)
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New Orleans, hot chicken, fried chicken, pickle, Meat and three, desert tea, sweet tea, Alabama, Aunt Jemima, yogurt, barbecue, Memphis, ribs, mutton, mustard, tea, southern hospitality, music recording, Bridgestone Arena, artists, the South, quality of life, soft shell crab, whimsy, tempura fry, wasabi peas, sashimi, sushi rolls, brisket, imported Japanese charcoal, seasonal cooking, ranch, sous vide, rare beef, moonshine, raw oysters, ADHD,To comment on this episode click here. There are currently Comments
