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First Aired - 04/12/2011 01:00PM
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This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMO's may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.
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Cooking Issues: Mutation Breeding & GMO's (19:54)
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Dave Arnold, Nastassia Lopez, Cooking Issues, S. Wallace Edwards & Sons, molding starches, tablets, C.E. Bos, binders, moisture in starch is important, radiation of corn to make different genetic mutations, nuclear corn, mutation breeding, better fruit through radiation, MRI, magnetic resonance imagining, NMR, nuclear magnetic resonance, nuclear preservation, are GMO's bad?, GMO debate, genetically modified organism, it can add to monoculture problems, MoFaD West Coast fundraiser,Aeropress, Egg Yolks, Smokers & Canadian Geese (25:13)
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Aeropress, latte art, espresso shots, what happened to the blog?, new posts are coming soon, egg yolks, low temp egg yolks, duck egg yolk, mixing egg yolks with Transglutaminases, add salt after you cook them, yolk sheets, difference between duck egg yolk and chicken egg yolk, smoking, home made smoker, inexpensive, Little Chief, box with heating element in the bottom, charcoal, carbon monoxide, flavor comes from flare ups, combustion, preparing wild canada goose, jugging, Canadian geese, the most vicious and evil creatures, old tough game meats, circulator,To comment on this episode click here. There are currently Comments
First Aired - 01/12/2012 01:00PM
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This week on the Farm Report we see the return of guest Jesse LaFlamme from Pete and Gerry's Organic Eggs. Jesse goes in depth about why big agriculture has gone the way it has with sometimes over 600,000 hens being stuffed in cages in a single barn and why he chooses to keep his chickens cage-free and certified humane. Tune in to learn about the life cycle of chickens and their breeding and laying patterns as well as what exactly a pullet egg is. Remember, an egg a day will keep you healthier and happier! This episode is sponsored by S. Wallace Edwards & Sons.
"Everything is mechanical and down to an exact science [now] . . .it takes out the nuances that farmers usually have in terms of the relationship they have with their animals."
--Jesse LaFlamme on The Farm Report
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The Farm Report: Humane Egg Production (19:08)
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organic, Jesse LaFlamme, Farm Report, Erin Fairbanks, Pete and Gerry's, caged-raised heads, industrial agriculture, egg industry, egg production, industrial farming, de-beaking, beak-trimming, cage free hens, certified humane, animal husbandry practices, chicken barn, chicken waste, egg costs, organic eggs,To comment on this episode click here. There are currently Comments
First Aired - 05/21/2013 12:00PM
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Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don't suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink's new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps.
"When you're heating something, there are three things that you're trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present." [45:15]
-- Dave Arnold on Cooking Issues
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Gluten-Free? (23:31)
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bike ticket, Bushwick, milk, heavy cream, blender, aeration, sous vide, cinnamon, ice water, celiac disease, polymers, pentosans, gluten, glutenin, rye, wheat, enzymes, hydration, Time Magazine, allergies, bread, organic, Piper, Booker and Dax, gluten intolerance, Africa, millet, fonio, proteins, Senegal, fermentation, dough, Thomas Keller, Mark Ladner, a creme anglaise,Thermal Death (30:02)
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Michael Natkin, Shamwow, eggs, galley kitchen, Kentucky, leftover eggs, creamy yolk, ice bath, salad dressing, hollandaise, emulsify, Searzall, Booberry, cereal puffer, puffing guns, continuous puffers, The Museum of Food & Drink, Heritage Foods USA, circulator, trichinella, under pressure, pathogens, ground meat, thermal death times, pasteurization, food safety, carbonation, CO2, psi, iSi, ice, foam, bubbles, carbonator cap, smoking fish, fillet, salmon, brine, Chinook, sockeye,To comment on this episode click here. There are currently Comments
