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First Aired - 09/14/2010 03:00PM
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This week on The Food Seen Michael speaks to King Phojanakong of Kuma Inn and Umi Nom. King came to HRN studios with his wife, his parents, and (via telephone) his brother. With multiple generations and food cultures in one place, King explained about how growing up eating a mix of Thai and Filipino foods affected him growing up, and how it came to inform his cooking. The Phojanakong clan compare and contrast Thai and Filipino foods and eating traditions, and venture to name their favorite meals at Kuma Inn. Don't miss this intimate, multi-generational look at one of NYC's favorite ethnic-food masters. This episode was sponsored by Whole Foods Market.
New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.
Photo: Chef King Phojanakong
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The Food Seen Introduction: Chef King Phojanakong (20:05)
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The Food Seen, Michael Harlan Turkell, Chef King Phojanakong, Kuma Inn, Umi Nom, using family as inspiration, filipino culture, not many people know much about filipino food, Stuyvesant Town, learning to appreciate hot Thai spice, Ess-A-Bagel, everything is organic and free range in the Phillapines by nature, chinese sausage with sticky rice, you can make food as complex or as simple as you want, you want just the natural flavor of whatever protein or vegetable you're eating, the less you to do what you're cooking the better, sauces and marinates can help or mask natural flavor, a lot of Thai dishes have spices in them originally meant to preserve the food, beef tapa, sourness is a big element in filipino cuisine,The New Idea of Locavore (28:18)
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sourcing in Chinatown, 13 Mott Street, Mott St, fried chicken, Chow Fun, pho, family style dining, sharing dishes and flavors, samplings, rice is the backbone for a meal, garlic fried rice, sticky rice, coconut rice, long grain rice, Calamansi, tamarind, rolled rice noodles, seafood market, Banh Mi Saigon, foot long hoagie of pork, fresh ingredients, supporting local businesses, duck egg, Balut, the rise of Asian cuisine, Filipino cuisine is not as well known as the other Asian cuisines, more people should try it, Spanish and Chinese influence, there's something for everyone, Adobo is a staple dish, deep fried pork belly, halo halo, mix mix, shaved ice,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2011 02:00PM
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This week on Cutting the Curd, Anne Saxelby sits us down to teach us more about the fabric of all dairy: milk. Anne traces the roots of human production of milk from various mammals, starting with goats and sheep. Tune in and learn about everything from seasonal breeding to the properties of ruminants. What took us so long to start milking cows? Find out on Cutting the Curd! This episode was sponsored by Cabot Cooperative. For more information visit www.cabotcooperative.com
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Cutting the Curd Introduction: Milk! (15:55)
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Anne Saxelby, Cutting the Curd, milk, any mammals first source of food, cows need to have babies in order to give milk, Cato Farm, cows freshening, nobody knows quite when humans first started milking animals, guessed that it started in 10000 BC where modern day Iran is located, first animals we tried to milk were sheep and goats, most popular dairy animals, humans worked their way up to cows gingerly, huge and unruly beasts, trying to milk a pig would be very difficult, ruminant animals have longer legs and stand higher off the ground, easier to milk, ruminants have four stomachs, cud, goats and sheep can survive on anything, great foragers, converting plant material to milk, production of milk linked to climate, Harold McGee, On Food & Cooking, milk chart,Seasonal Breeding & The Mysteries of Milk (14:55)
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animals are very seasonal when it comes to breeding, birth of young is tied to seasonality, Anne Mendelson, milk as a living tissue, like blood, a part of the human body not a fluid that is separate, most babies get their first immunity directly from the mother, baby continues to drink milk until it can eat other foods, occurs at different times for different animals, milk has yet to be broken down by its parts and analyzed, benefits of breast milk, there is much we don't know about milk, milk is life, one of the only things people can agree on, Brahman creation myth, Kosher traditions,To comment on this episode click here. There are currently Comments
First Aired - 12/19/2010 02:00PM
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This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com
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Cutting the Curd: Raw Milk Cheese (51:03)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, Tia Keenan, The Modern, culinary consultant, project opening in NY in 2011, fromager and educated Daphne Zepos, Matteo Kehler, raw milk cheese in the United States, Slow Food, Cheese of Choice Coalition, informing the consumer, raw milk cheddar, helping solidify the 60 day rule, American cheese vs French cheese, American Cheese Society, FDA crackdowns on small producers, American artisan cheese, regulation is getting in the way of growth, European perspective on raw milk cheese, educating people, Vermont Institute of Artisan Cheese, College of Marin, building infrastructure to provide services, the US goes for zero tolerance sterilization, European tradition is different, there is more training there, FDA inspectors don't know anything about cheese, it's hard to communicate, you can't be well regulated by a regulator who doesn't understand what you're doing, Ari Weinzweig, self regulation, Food Safety Modernization Act, supporting producers not punishing them!, working for change at the Federal level, value for the culture of the food, The Ecology of Value, Harvard Journal, in Europe people respect cheese making as vital to economy and culture, people are scared in the states, we are ready to throw the baby out with the bathwater, 3rd party audit system,To comment on this episode click here. There are currently Comments
