Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 05/25/2010 06:30PM
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This week Erica spoke to Chef Mike Schwartz of BAO Kombucha. Mike spoke on the mystical and symbiotic relationship between bacteria and yeast (or, as they refer to it, SCOBY) to make this delicious fermented treat.
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Why We Cook Introduction: The Story of Fermentation (10:35)
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Why We Cook, Edwards Ham, Surry Virginia, subscribe to the podcast!, the story of fermentation, Mike Schwartz, BAO Kombucha, if you control the circumstances under which food rots it will turn into something else completely, controlled spoilage, refrigeration, makes us lazy and take freshness for granted, hand crafted artisan food movement, refined technique has come back!, how did people figure these things out?, we owe the are of pickling to Asia, Chinese, all of our cooking techniques can be traced back to Ancient China, they were masters of fermenting soy products, fish sauce, shrimp paste,Chef Mike Schwartz of BAO Kombucha (11:16)
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chef Mike Schwartz, BAO Kombucha, they have been producing for 8 months and selling for 4 months, they received their license in Jan 2010, it's taken off like crazy, what is kombucha?, black tea sugar and culture, Symbiotic Colony of Bacteria and Yeast, SCOBY, vinegar mother, length of fermentation, live culture, flavor of the kombucha changes over time, it will taste bad before it goes bad, high fructose corn syrup, type 2 diabetes, Gourmet Garage, www.drinkbao.com,Bacteria & Healthy Living (11:21)
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probiotics, Activia is a scam!, micro flora, beneficial bacteria, kimchee, non pasteurized beer, raw milk, kombucha is easy to get your hands on, artificial sweeteners, raw milk cheese, pasteurization, Louis Pasteur, how much kombucha should people drink?, trial and error, Mike drinks two bottles a day, moderation is key, soda machines at ICE, childhood obesity, kombucha is a great alternative to soda, eating closer to the earth,To comment on this episode click here. There are currently Comments
First Aired - 05/18/2010 06:30PM
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This week on Why We Cook Erica delves into skewered bits of meat! Tune to hear Erica break down Sate and Yakitori; all of the delicious street foods that are the result of a host of compressed influences and cultures.
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Why We Cook Introduction: Origins of Fast Food (11:52)
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Erica Wides, Why We Cook, BAO Fresh Kombucha, www.drinkbao.com, Heritage Radio Network, Erica has traveled a lot, why do cultures have street food, what was the first fast food invented by humans, matzo, convenience food, skewers, street food, street vendors, skewers of squid, Korea, ancient food, sate, kebab, meat on a stick, yakitori, bamboo as a skewer, people throw food debris on the ground in Vietnam,Used Skewer Tricks & The History of Satay (11:53)
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most universal street food, meat on a stick, satay, bamboo, what do you do with a skewer after eating the meat?, Erica's trick: cut a lemon in half and stick it on the tray. take a used skewer and stick it in the lemon. this is where the used skewers go, you can't learn this stuff on the Food Network!, universal phenomena of skewerd meat, satays were born in Indonesia, coconut palm leaf, mutton, lamb, goat, beef, turtle, halal, eel, the satay made its way into Thailand and Vietnam, they love pork, turmeric, miracle drug!, peanut sauce, Why We Cook facebook page, there is a link for a satay related comedy clip, Curb Your Enthusiasm, Larry David,To comment on this episode click here. There are currently Comments
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
