24/7 Stream
Specials & Highlights
First Aired - 08/17/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don't miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues Introduction: Jeffrey Steingarten (22:49)
Tags:
Jeffrey Steingarten, Cooking Issues, Dave Arnold, Jeffrey takes Iron Chef very seriously, chefs don't want their reputations destroyed, after chefs win Iron Chef they get tons of business, food myths, you can't eat oysters in months without an r?, Jeffrey just ordered a pig jowl from Heritage Foods USA, how do you develop a palate?, eat everything you can!, all of us have about the same taste buds, there are some super tasters, Jeffrey became a perfect omnivore, except for insects and desserts at Indian restaurants, deep fried bamboo worms, to become a critical cook or critical eater you should eat things you don't like, caller from Los Angeles, how good is the food REALLY on Iron Chef?, Jeffrey has been surprised at how good it is, the actual Iron Chefs make some incredible dishes, it's hard to judge combination you've never had before, Wiley DuFresne was a contestant on Iron Chef against Mario Batali, Tilapia, Jeffrey has a personal bias against brush work on a plate, they had to use Tilapia on the show, it's a hard fish to cook, nobody liked Wiley's dessert, caller is a private chef, client loves when he makes a souffle, pre preparing souffle?, egg white foam, gelatin, Ceragenin,Jeffrey & Dave Answer More Listener Questions (42:30)
Tags:
clam purging, Dave would not purge a clam in fresh water, corn meal to get the clams eating, Dave tried getting snails to eat rosemary but was not successful, fattening snails on milk, Etruscan snail varity, question about avocado puree, don't put the pit in the puree, what else can you use besides citrus juice, ascorbic acid, has more anti oxidant power and less acid taste than a lime, Vitamin C Powder, which juicer is the best, there is no single thing that will juice all things well, Vita Prep, Champion Juicer, there are a few things you should be worried about with blending, tip speed, sharpness of blades, pitcher design, Nutrifaster, are there any meat glue applications for vegetables?, can melons be compressed without a vacuum machine, Jeffrey has never eaten anything with meat glue that was worth eating, traditional turducken is an abomination, you can't overcook duck in fat or sauces, some people don't like to cut around cartilage, the flatiron isn't the best steak to eat according to Jeffrey, reducing capsaicin levels in peppers, you could melt the top layer away with an enzyme but then you would contaminate a pepper, you should use a knife, Aji Dulce, potato puree, its not peeling the outside its peeling the inside, any contamination and the whole process is ruined, is there a secret to using MSG to help blend favors, Dave suggests not to use too much, MSG has been used in Asia for many many years, Jeffrey wrote early about debunking myths about MSG, Why Doesn't Everybody in China Have a Headache, Chinese Restaurant Syndrome, most of the time MSG is not properly blended, MSG is produced by microbial fermentation, if that is not done properly there could be other compounds that would give a negative reaction, fermentation and purification techniques have gotten better, Kent Kirshenbaum, brain damage and MSG, there has thus far only been an attempt to remove salt from fast food not sodium, salt reduction, people should read and publish more research, not enough people do proper nutritional research, campaign against salt, Jeffrey talks about the perfect french fries and horse fat,To comment on this episode click here. There are currently Comments
First Aired - 01/16/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Katy Keiffer hosts an incredibly informative conversation on the 2012 Farm Bill with esteemed guest and founder of FGE Food & Nutrition Team, Fern Gale Estrow. Fern explains what challenges come along with trying to create a Farm Bill that looks out for our small farmers while cooperating with the large agricultural systems already in place in our country. Tune in and hear a new perspective on the complicated ideas, policies and politics involved with the Farm Bill. Learn why commodity price support is not always such a bad thing, and how compensating farmers appropriately is not always as easy as it sounds. Also on the show, Susan Hunt Stevens, Steve Pope & Frank Reese. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course Introduction: The Farm Bill (2:30)
Tags:
The Main Course, Katy Keiffer, Heritage Radio Network, Hearst Ranch,Fern Gale Estrow, Founder of FGE Food & Nutrition Team (16:02)
Tags:
The Main Course, Hearst Ranch, Fern Gale Estrow, Kids Can Make a Difference, helping children understand what goes into getting food from farm to table, Farm Bill, Ed Yowell, the bills last about 5 years, 2012 bill is under negotiation, any funding has to come from any system program, not from a tax base, school lunch program, commodity price support, there are textile components as well as fuel, Food Systems Network NYC, www.foodsystemsnyc.org, rural development through loan and grant programs, many people working with the farming community recognize that there are some benefits to commodity price support, where do small farms fit into these subsidies?, corn production, divided into sweet corn and feed corn, most corn grown in this country is not used to be consumed directly by humans, used to feed animals or for fuel, you can't cut everything out, that would be anarchy, developing local economies and smaller connections, maintaining supply chains that encourage local economic development, there needs to be coexistence with mono-cultural farming, infrastructure for food transfer plays into world hunger, many jobs in the US are related to the food world, added value, Slow Food, making jam, Fern has a problem with high fructose corn syrup, biotechnology is glossed over by the bill, terms are not readily defined, FGE Food & Nutrition Team,Monocropping, GMO's & Food Safety (18:58)
Tags:
Monsanto, who owns the seed?, we should have the right to choose the product we consume, hybridization of cattle pig and chicken breed, has had very serious effects, cultural pieces, mixing genes, religious perspective, the drift is an issue, we should have the right to grow plants and know that they won't be cross contaminated, what is an heirloom?, they grow true, a genetically modified seed will not breed true, most of our seed today is hybrid, cross breeding for hybrid vigor, using antibiotics to breed animals, we are wasting the antibiotic, we get resistant strains of disease, hybridizing crops so they grow well with minimal inputs, monocropping is very dangerous, potato famine, tomato blight, Fern does not support GMO's, centralizing power in a small area, it's important that we have diversity for strength, the dust bowl, water is becoming more of an issue, global warming, droughts, water is a commodity in parts of this country, extending growing seasons, health of the soil is critical, you need to rotate crops, you can't necessarily add minerals to soil, we need to look at the farm bill with these things in mind, we need to work together, The Food Safety Act, feed lots, CAFO's, Cargill, food safety practices, smaller producers cannot afford to put in interventions that big producers can, when a big producer has a mistake it is massive, recalls,The Link Between Food, Farms & Health (12:17)
Tags:
Food Stamp program, $189 billion, Frances Moore Lappé, Heritage Foods USA, supporting small farms, transitional thinking for our society, how much we pay for food and how much we pay people to work, poverty, minimal wage, farm workers are a perfect example, farming is a skilled wage, we need to look at the whole system, how do we address feeding people in a way that supports an economy that's ethical, The Farm Bill Plus, how are we prepared to work together?, soft drinks in NYC, WIC, supports many of our children in our country, brain development, school food, Farm Bill was initially about supporting our farmers, times have changed, health of our soil is the health of our society, it's intertwined, when people are hungry their brain development is not good, food labeling, being an informed consumer, childhood diabetes,Patrick Martins Calls in From San Francisco (11:02)
Tags:
Patrick is in Jack London Square, San Francisco, inspired by the culture out there, Napa Valley, Chris Carpenter, Chairmain of the Board of Slow Food USA, Cain Vineyard & Winery, Cain Five, Christopher Howell, Abe Schoener, pushing the envelope of what wine is, Farmstead, Saint Helena, Chez Panisse, Good Food Awards, S. Wallace Edwards & Sons, Bi Rite Market, Cafe Rouge, San Francisco is different than any part of the country, terroir unites the people, Alice Waters,Practically Green with Susan Hunt Stevens (26:03)
Tags:
Susan Hunt Stevens, Practically Green, www.practicallygreen.com, food allergies, there has been an increase in food allergies, looking at how our food has changed in 15 years and why it is contributing to illness and allergies that families face, 1 in 3 parents are dealing with allergies autism ADHD and asthma, what defines a food allergy?, confirmed immune response, genetic engineering of soy and corn, prove it philosophy in the US, genetically modified soy, ARAH3, parents of children under the age of 1 should avoid soy all together, in the US we are told to never avoid soy, liver and kidney toxicity, organic can mean different things to different people, USDA certified organic, all-natural, green washing, there's no such thing as perfectly green!, mercury is bad, no juice no soda!, high fructose corn syrup, it's easy to add as a flavor, dominates the palate of products being moved to children, sugar substitute, how can we help families deal with this?, slow cookers, fast food is not always a cheap alternative,Steve Pope & Frank Reese of Good Shepherd Poultry Ranch (21:34)
Tags:
Steve Pope, Good Shepherd Poultry Ranch, Heritage Chef, poultry, Frank Reese, animal science, genetics, homemade noodles, dumplings, genetic engineering, dead end animal, GMO, there are no GMO poultry yet, differences between breeds, backyard farming and poultry, you learn about life and death by raising animals, surge in consumer demand, antibiotics, you don't have to use them, egg recall, mass production, making synthetic protein out of biofuel,To comment on this episode click here. There are currently Comments
