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First Aired - 05/16/2010 05:00PM
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This week on The Mr. Cutlets Show Josh sat down with James Tracey & Akhtar Nawab. The guys spoke about whether cooking with super delicious olive oil is a must or a mistake, and just where it was that Josh had meat so aged it was "rotting off the bone".
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The Mr. Cutlets Show Introduction: James Tracey & Akhtar Nawab (20:57)
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The Mr. Cutlets Show, Josh Ozersky, Heritage Radio Network, Fairway Market, Josh is very hungover, Roberta's, Craft Bar Restaurant, Akhtar Nawab, Tom Colicchio, Mexican cuisine, taquitos, toastatas, sweetbread tacos, lobster arepas, Richard Sandoval, 11 new restaurants planned, Gramercy Tavern, green market gastronomy, minimalism, resourcing and getting the best products, grass fed meat, lacks sweetness, Angus Piedmontese, it's great when it's 60 days aged, lots of marbling, very tender, dry aged flavor, a dry clean aging room compresses the meat, no musky funk, Colicchio And Sons, plated vs family style, Tipsy Parson, Josh has limited knowledge on Mexican food, Josh has never had a soft taco that totally obscured everything inside of it, Josh went to a dinner at the James Beard House, Daniel Humm, tweezer food, Michael Anthony, James Tracey,Olive Oil, Meats & Vegetables (15:30)
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Fairway Market, Red Hook, single origin olive oil, meat program, do chefs like grassy olive oils or fruitier ones?, some people say not to cook with good olive oil, is that true?, yes, finish your dish with the good olive oil, James is from Texas, Bev Eggleston shoulder pork chop, Tipsy Parson, Fudge Farms, pork, Julie Taras Wallach, Fatty Cue, Meatopia, open to the public this year, Andrew Carmellini, Jimmy Carbone, July is good beer month, www.meatopia.org, July 11th at Governors Island, benefits Slow Food USA and Just Food, www.ozersky.tv, Josh now drives an Audi, Today's Special,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2009 05:00PM
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Kim Severson stops by the Mr. Cutlets Show to explain the difference between New York & San Francisco cuisine. Also on the show, Stefanie Cohen.
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The Mr. Cutlets Show Introduction (10:45)
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Josh Ozersky, The Mr. Cutlets Show, Hearst Ranch, Heritage Radio Network, Kim Severson, Patrick Martins, Heritage Foods USA, Roberta's, Josh is on a juice diet, www.ozersky.tv, Kim got to New York 5 years ago, before that she was in San Francisco, worked for the San Francisco Chronicle for 7 years, A16, David Chang, Alice Waters, gastronomy, France, Italy, cuisine complexity, technique, seasonality,Kim Severson Explains The Difference Between San Francisco and New York Cuisine (9:23)
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Kim Severson, New York chefs, the product in New York isn't great, produce, New York chefs subscribe to a credo of letting food be itself, kichen technique, the lowest end of New York is great, Jamaican beef patties, middle level food is easier to find in San Francisco, California, grilling, more space to cook, seasonality shifts, great variety of vegetables, dates, clemintines, cross pollination takes time,Invisible Kitchen Technique (10:30)
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hot and cool media, Marshall McLuhan, it's very uncool to tell where the stuff came from on a menu, sources on menus, less processing, less painterly plating, technique, the integrity of the food remains, kitchen technique is invisible, Michael White, pork fusilli, New York is so fast and quick, chefs push each other, there are some rules, restaurant tourism, many restaurants are driven by young chefs, Brooklyn, culinary boot camp, Italian meringue cake, Hand Pull Noodle and Dumpling House,To comment on this episode click here. There are currently Comments
First Aired - 11/29/2009 05:00PM
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This week on The Mr. Cutlets show, Josh opines on whole pig cooking, meat pies, homesteading and hamburgers. Stefanie Cohen co hosts.
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The Mr. Cutlets Show Introduction (10:22)
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Josh Ozersky, The Mr. Cutlets Show, Heritage Radio Network, Roberta's, Stefanie Cohen, Fairway Market, best retail meat program, olive oil, what's going on with Josh?, www.ozersky.tv, Josh is writing a book on Colonel Sanders, he was 60 years old when he first started wearing the white suit, Kentucky Fried Chicken, he was 75 years old when the company was bought, The New Yorker, The Baffler, The New York Review Of Books, Harold Bloom,Whole Pig Cooking (11:54)
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Roberta's, Barbone, Back 40, The Irving Mill, jowl nuggets, Shanna Pacifico, grass fed beef, steak, burgers, Bill Curtis, Tall Grass Ranch, whole hog cooking class, whole animal, there are three problems with whole hog cooking, the size is very small for home cooking, piglet, porker, less flavor, tofu shaped like a pig, pig is hard to cook whole, different muscle groups, different heat sinks with different thermal reactions, moist loin, wooden box with a metal top, pressure cooker, zero smoke, Fergus Scottish Festival, Fergus Henderson, Aril Bloomfield, The Spotted Pig,Sarah Obraitis Joins The Studio (10:35)
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Sarah Obraitis, Heritage Foods USA, Heritage Radio Network, Marlon Brando, he read lines by reading post it notes stuck to other actors, Life In A Blender, Don Ralph, homesteading, meat pie, meat pies, Tourtière, heritage turkeys, meat fillings, brisket, guinea hen, venison, pickling, garden, Shelter Island, shipping container, rooftop garden, Joe Bastianich, Roberta's, rooftop gardens, not all the vegetables you buy from some green markets are from the farmers, hamburgers, golden age of the Hamburger, Nick Solares, hamburger smashing, brown crusty surface, Steak and Shake, Shake Shack, Danny Meyer, Smash Burger, Five Guys, Bill's, potato gratin, beef grease, The Fat Cat,To comment on this episode click here. There are currently Comments
