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First Aired - 04/21/2011 12:00PM
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This week on A Taste of the Past, Linda invites food historian and noted author Andy Smith to the program to explore and dissect the history of the most popular tuber and a staple of most diets - the potato. Did you know there are over 200 varieties of potatoes? Find out more about the history evolution of the potato on this especially informative episode of A Taste of the Past. This episode was sponsored by Cain Vineyard & Winery
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A Taste of the Past: The History of the Potato (16:10)
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Linda Pelaccio, A Taste of the Past, Cain Five, Cain Vineyard & Winery, www.CainFive.com, Andy Smith, master of the single subject, potato, editor of the Oxford American Food, history of the potato, tuber, over 200 species of potatoes, food history, wild potatoes, crop diversity, green markets, Yukon gold, yams, sweet potatoes, no botanical relationship to potatoes, starch, basic diet for most people in the 16th century, diet food, commercial production is done by seed potatoes, one potato can produce up to 400 pounds, nutrition, Vitamin B6, Iron, Zinc, Fiber, Potassium, Ireland, potato famine, potato blight, Scandinavians, 200-300 thousand people in Europe died because of the potato blight, Southern Ireland,How the Potato Changed Our World (19:12)
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potato storage, freeze dried potatoes, Astronaut food, evidence of old dried potatoes, some have survived 500 years, marketing, frozen potatoes, World War II, fat food, French fries, grease, oil, potatoes have no fat whatsoever, the problem is with what we add, vehicle for other flavors, potato chips, Saratoga chips, credited as an American invention, psychological effect of potato chips, Ore Ida, frozen french fries, frozen dinners, potato vodka, specialty dishes, The Jones Soda Company, mashed potato soda, migration of the potato, China is the largest producer of potatoes in the world, potato salad, German potato salad, vinaigrette,To comment on this episode click here. There are currently Comments
First Aired - 02/22/2011 06:30PM
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Download MP3 (Full Episode)
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Have you ever cooked chicken with a brick? Erica has - and she's here to tell you why it's a much better method of cooking chicken than roasting. Tune in and learn how to do it yourself at home and why you should think twice before clamoring for all that white meat - it's the dark meat that you should really be after! This episode was sponsored by Fairway Market - like no other market. For more information visit www.fairwaymarket.com.
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Why We Cook Introduction: Brick Chicken! (16:40)
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Heritage Radio Network, Erica Wides, Chefsmartypants, Why We Cook, humans are omnivores, we are designed to eat everything, Erica likes meat but doesn't eat that much, Coleman organic chicken, guinea hen, de-boning a chicken, spatchcock, cook it at 165 max, higher than that will dry out the breast meat, pink thighs are ok, creamy risotto with braised short ribs, cod, hake, haddick, lean white fish, boring to Erica, the chicken breast of fish, chicken under a brick, brick chicken, faster than roasting, roasting a bird will take you 50 minutes plus resting time,Eating High (or low) on the Proverbial Hog (15:08)
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pollo al mattone, cast iron pans, Erica likes to see her flame, chicken fat soaked croutons, quality of animals is very important to the taste!, it's about temperature and time, Erica is sick of chicken now, dark meat is full of zinc, higher in protein, higher in fat, dark meat is good!, people associate white meat with higher quality, eating high on the hog, people associate darker poultry with poop, Russian government has been stopping American chickens from being importing, washed with chlorine, surplus dark meat, meat science, food technology,To comment on this episode click here. There are currently Comments
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Catch It, Cook It, Eat It Introduction: Mike Osinsky (18:11)
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Ben Sargent, Catch It Cook It Eat It, Mike Osinski, oyster farming, Mike started as a software developer, mortgages, Wall St., financial crisis, fradulent banks, Mike wrote code that turned mortages into bonds, Mike started as a shrimp fisherman, he got out of Wall St. before the crash, harvesting oysters is like surfdom, tides winds and currents are tied to cosmic events, controlled by nature, North Fork of Long Island, oyster capital, history of the oyster in New York, Hudson River, East River, NYC lost it's oyster, the oyster used to be the staple of the New York diet, south of 14th on the Hudson was nothing but oyster scowls, people on the East coast ate more oysters than beef a hundred years ago, aquaculture, oysters consume algae in the water, they purify 50 gallons of water per day, poulltion comes from overblooms of algae, the canneries have disappeared, there is only left on the East Coast in New Jersey, fall is the time to eat oysters, the oyster spends its entire life waiting for one massive ejaculation, surviving hibernation, vibrio, the month before they spawn they have a very large gonad, brings out a creamy taste, Northern oysters are safer, warm water regulation, don't eat oysters in warm months from the south, FDA is threating to ban sales of gulf coast oysters 8 months a year,The Widow's Hole Oyster (15:05)
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Widow's Hole Oyster Company, how did Mike get his oysters to the best restaurants in NYC?, Eric Ripert, Ben Pollinger, Dave Pasternack, The Four Seasons, Grand Central Oyster Bar, when you eat an oyster you are eating it alive, restaurants must show shipping tags, is it a myth that oysters make you feel sexy?, great source of calcium, rare earth minerals, the labor of harvesting and consuming m, zinc is a building block to testosterone, mint is heavily consumed in the Middle East, French knife, Mike eats about 100 oysters a week, oyster gumbo, oyster pot pie, they are hard to cook with, cook for a few minutes or for three hours, in between that they are rubbery, http://www.widowsholeoysters.com/, is what happened to the oyster similar to what happened on Wall St.?, greed and over confidence, General Electric polluted the water with PCB's, PBC, is there a chance for New York City to have oysters again?, Clean Water Act of 1970, in the future can we eat oysters from the East River?, the more liquor in the oyster the fresher it is,To comment on this episode click here. There are currently Comments
