Taste Matters
LIVE 11:00-11:30am EST
First Aired - 11/04/2010 04:30PM
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This week on Flash Talks Cash Andrew and Flash discuss the recent midterm elections through the mirror of major campaign finance reform changes made last year. These changes opened the door for huge corporate and usually anonymous contributions to be made to political organizations like "Crossroads for America", which are then funneled into partisan groups. This essentially means people with money can offer huge unbridled amounts of cash to nominees and cull favors from them in the future. Where does this leave the average voting joe? This episode was sponsored by Edwards of Surry VA.
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Flash Talks Cash Introduction: This Election Cost us How Much?? (16:31)
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Flash Talks Cash, JoAnn 'Flash' Fleming, Andrew Newman, S. Wallace Edwards & Sons, there was a lot of money spend this year on the election, why?, Supreme Court case, campaign finance regulations, The Citizens Union Case, anybody can donate now, Karl Rove, there is no correlation between spending and the amount of votes you receive, the only people who can run for office are rich people or well connected people, the system is not working, caller question, Tea Party candidates, change in the landscape of party affilations,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2011 06:30PM
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Melted American Chesse on Why We Cook? Yes! Tune in this week for an indulgently melty episode of the Chefsmartypants Radio Show and hear Erica share her memories of grilled cheese sandwiches and her thoughts on the Croque-monsieur. Learn why Americans crave globs of cheese and how Ashkenazi Jews have an advantage when it comes to dairy! This episode was sponsored by Tabard Inn. For more information visit www.tabardinn.com
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Why We Cook Introduction: Eat Cheese Until you Explode (10:39)
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Why We Cook, Erica Wides, Chefsmartypants, Tabard Inn, NPR piece on weather, Lee Jones, Chefs Garden in Ohio, cold temperatures are good for farmers, helps freeze off bad microbes in the soil, Erica will be doing a dinner there on Feb 12th, coal fire stove, Heritage Radio Network is housed behind Roberta's Pizzeria, center of pizza universe, Wood fire oven from Italy, Erica lived i Rome about a decade ago, She made minimalist pizza, most American's want globs and globs of cheap quality cheese, 33 pounds of cheese per person per year, The government wants to help farmers and the dairy world, Promoting people drinking and eating low fat milk, NYT story about USDA setting up marketting corportation, Dairy Management, Funded by tax-dollars, Sell more Cheese, Pizza Hut, Domino's, How to sell more cheese, Domino's Legends Line, Wisconsin Pizza, 6 cheeses, legend in Wisconsin is to eat as much cheese until you explode, Not good artesosnal cheese, Commodity agriculture, Michelle Obama and healthier choices, Supporitng commodity agricultural giants, Dairy Management president makes 633 thousand dollars a year,Classic American Melted Cheese (10:59)
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Cheese, I'm talking about delicious melted cheese sandwiches, Industrial cheese is being promoted by government, I find myself cooking more often, I've been making a lot of soups and braised chickens, Sometimes I really want melty cheese on toast, I'm trying to lose a coupld pounds so I can't eat like this too often, I try to avoid the industrial and commodity in my everyday food, built in control, I am thrifty, I don't spend a lot of money on cheese unless it's good cheese, I only spend money on good cheese, focus on quality over quantity, Especially Dairy, Process of making cheese diminshes the lactoise, VArious groups have higher and lower intensities of lactoise, Ashkenazi Jews are most lactoise tolerant, Jacques Pepin, Fromage Fort, Fondue, Artisanal Fromagerie and Bistro, Melt scraps of cheese for fondue, fondue's are a little bit of work, lunch is grilled cheese, American cheese slices back in the 70s, Some things are classics, American Cheese Melts, It holds a place in the cheese pantheon, Sandwich Day, Croque Misure,Croque-monsieur (7:46)
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Melted cheese type sandwiches, Adobo, Philipine method of braising in vinigar, Article by Sam Sifton, Garden Fork Radio, Garden Fork.tv, Croque Misure and Croque Madam uber grilled cheese in France, Made by putting two slices of bread and putting Gruyere and Ham or Prosciutto and smear of Dijon Mustard, Pan fry sandwich, Croque Misour has bechamel sauce, Made from rue and milk, Monte Cristo, Welsh Rarebit, The Reuben, In Italy there is the Panini phenomena, Tuna Melt, We shouldn't be melting cheese over canned tuna mixed with mayo,To comment on this episode click here. There are currently Comments
First Aired - 09/13/2011 06:30PM
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This week brings the exciting inaugural episode of Erica Wides's new show Let's Get Real so turn on your AC because the kitchen is about to get real hot.
Back in the day you knew the difference between junk food (candy) and food (vegetables); between food that we knew what it was (apples) and food that we didn’t want to know (Twinkies). This is where Erica comes in each week to walks you down the aisles of the surreal world of food, serving up a heaping dose of reality by separating the food from the foodiness so you can forage, hunt, gather, trap and fish for real food anywhere, even in a foodiness-filled mega market. This special first episode is brought to you by The Hearst Ranch.
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Truth About Foodiness (15:21)
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Let's Get Real, Erica Wides, cooking, teaching, chef instructor, Institute of Culinary Education, Stephen Colbert, truthiness, foodiness, relationship to food, industrialized food, making us less human, junk food, pop rocks, foodies, know your food, food disguised, whole foods, Jamie Lee Curtis, health halo, Soylent Green, is made out of people, elitist, whole foods righteousness,6 Degrees of Foodiness (12:38)
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20,000 products on grocery store shelves, not totally food, food lies, flog, apple, 6 degrees of foodiness, CSA, Brooklyn, yes to the real, value added product, Jamie Lee Curtis yogurt, cooking makes us human, fruit, strawberries, eating in season, breakfast cereals, let's get real show, @ChefSmartypants, why we cook, Heritage Radio Network,To comment on this episode click here. There are currently Comments
