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LIVE 2 - 3pm EST

Let's Get Real - Why We Cook - Episode 65 - Big Bird, Little Bird

First Aired - 11/23/2010 06:30PM
Download MP3 (Full Episode)

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This week on Why We Cook Erica takes a look at that timeless Turkey Day tradition: eating a bird. She recounts a recent visit to Vietnam to point out some differences between US and Vietnamese food, including the expense of a chicken egg relative to other birds eggs and the relative cheapness of quails in Vietnam. She also discusses the myriad of birds we consider OK to eat, including guinea hens and squaws (aka pigeons).

Whole Free-Range Poussin

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Jump to Segment:

Why We Cook Introduction: The Season of Stress (12:05)

Tags:

Why We Cook, Chefsmartypants show, Heritage Radio Network, Erica Wides, Thanksgiving Season, Cabot Cheese, www.cabotcoop.com, food frenzy season, the season of stress, eat as much as you can in a short amount of time, fill up gigantic refrigerators in threat of the winter, stock up!, Erica bought 4 quarts of yogurt at Costco, heritage turkey from Heritage Foods USA, 7 year old guinea hen, chicken that's all dark meat, Erica on Last Chance Foods on NPR / WNYC, squash and pumpkins, heirloom varieties, homegrown herbs, locavore movement!, Erica is also practical and thrifty, bird cooking and eating,

The Under-utilized Quail (9:14)

Tags:

Streets International, figuring out what protein to use in a menu, tough cuts of beer get put into pho and stew, food cost as an issue, quail eggs are the cheapest eggs in Vietnam, chicken eggs are novelty, quail is very flavorful, Vietnamese quail tasted funkier, after the break: bigger birds!,

Bigger Birds - Poultry Mania! (9:35)

Tags:

bigger birds, Caul fat, cranberry veal stock reduction sauce, caramelized sweet breads, Coscto has been selling organic chickens, you have to make shopping compromises sometimes!, we suddenly think the world is gonna end, stocking up on food like crazy, chicken stock, bird heavy week, poultry mania!, cornish hens, poussin, spatchcock,

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