Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 05/11/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week's Why We Cook was a doosy. Whey should you listen? Why for a breakdown on the "young fresh cheeses" available everywhere from the most boutique hole-in-the-wall cheese shops to major retailers all over New York City...thats why!
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Weaving (11:23)
Tags:
Erica Wides, Why We Cook, The Institute of Culinary Education, Heritage Radio Network, www.iceculinary.com/HERITAGE, weaving, home spun wool, silk weaving, simple preparation, fresh cheese, farmers cheese, mixed with minced up shallots and herbs, vinegar and black pepper, serve with a sliced baguette, have you ever tried to weave?, weaving is very complicated, 19th century textile industry was not the model for a safe workplace, no ventilation, lead, mercury, Cervelles Decanut,Young Fresh Cheese (10:44)
Tags:
cottage cheese, fresh cheese, lower calorie delivery system, aging cheese removes water, you eat more by volume, pressed cottage cheese is farmers cheese, Whole Foods Market, cultured cottage cheese, Nancy's, read labels!, titanium dioxide, white paint, to turn milk into cheese you add acid, coagulates the milk protein, rennet, enzyme that speeds up curdling processes, Little Miss Muffet, Nancy's Creamery,Making Your Own Fresh Cheese (7:11)
Tags:
subscribe to the podcast!, what do they do with all the whey?, pumpernickle toast with miso and cottage cheese, making cottage cheese, take milk and add rennet, rennet tablets, junket, drain the cottage cheese and press it, pot cheese, press it further for farmers cheese, if you press it and soak it in water you get paneer, blintzes, pierogis, ricotta, made from the whey left over from mozzarella, the more you press the firmer the final product becomes, drained ricotta, cannoli filling, basic cheese making, same idea with yogurt, start with a starter culture, it's very simple, nothing like silk weaving!,To comment on this episode click here. There are currently Comments
First Aired - 05/04/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Tune in to hear how Erica maximizes her rhubarb-consumption during its brief growing season, and how she's tricked out her upstate bungalow's garden space. Plus get the scoop on Erica's new bee hive!
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Impatient Gardening (10:51)
Tags:
Erica Wides, Why We Cook, The Institute of Culinary Education, Heritage Radio Network, www.iceculinary.com/HERITAGE, Roberta's, Erica's beehives are up, leave a comment on the show!, Brooklyn Grange, agriculture is the new black, Reynolds Hills, there are some houses available, Erica is an impatient gardener, radishes, seed packets, sugar snap peas,What's In The Tiny Garden? (9:10)
Tags:
speckled trout lettuce, Hudson Valley arugula, Hudson Valley Seed Library, tomatoes, heirloom tomatoes, hopefully Erica will dodge the tomato blight, Union Square Green Market, collared greens, Wall Mart has great prices on potting soil, why grow your own broccoli?, you will only get one head per plant, what's the point?, Vietnamese fried shallots, whole baby clams, Marshall's, housewares department, organic olive oil, sea salt, raw honey, whole wheat couscous, collards are way better when they're young and tender, cook them like kale or spinach,For Those With Patience: Asparagus & Rhubarb (8:47)
Tags:
some vegetables you just leave to the experts, asparagus, you plant it once and you wait, it takes a few years to be able to eat it, Suki Jamison, Jamison Lamb, lamb farming, after Suki harvests asparagus she burns it, adds nutrients back into the dirt, rhubarb, same kind of thing, plant & wait, asparagus and rhubarb are both in season, zucchini, thin ribbons, artichoke hearts, thinly shaved raw vegetables, Erica is not a huge advocate of the raw diet movement, some vegetables in season can be eaten raw, chutney, sweet and sour spicy, cook it until it collapses, rhubarb gloop, serve with anything, over grilled fish, stirred into yogurt, www.masaladance.com, Sarina Jain, 10th anniversary celebration is on Saturday, May 8th, 2010, Jamison Farm,To comment on this episode click here. There are currently Comments
