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Specials & Highlights

The Main Course - Episode 86 - Jeffrey Steingarten & Brad Farmerie

First Aired - 02/13/2011 12:00PM
Download MP3 (Full Episode)

Hosted By

The Main Course Introduction (4:57)

Tags:

Patrick Martins, Katy Keiffer, Whole Foods Market, animal welfare,

Jeffrey Steingarten in Studio (19:51)

Tags:

Jeffrey Steingarten, The Man Who Ate Everything, NY Times bestseller, saturated fats, how great would it be if butter just passed through our system, Good Shepherd Poultry Ranch, African brown geese, Jessica Harris, sugar trade, slavery, creole cooking, creole vs cajun, New Orleans, you can grow or catch your own food for Cajun cuisine, wild food culture, molecular gastronomy, extracting fruity aromas from hot peppers, they really only have one pepper in India, red pepper, the French grow at least 18 different types of potatoes, Italians grow only two potatoes - north and south,

New Cooking Technology & More with Jeffrey Steingarten (27:46)

Tags:

new cooking technology, equipment the size of a bus, compressing food, killing bacteria without the ill affects of pasteurization, raw milk, sheeps milk, Jeffrey was offered the presidency of Slow Food, following new trends, Mark Pastori, human beings do not need meat to survive or thrive, we eat meat for our own pleasure, we have been able to justify it, there is no excuse for killing animals for food that doesn't give you pleasure, no excuse for animal suffering, people evolved out of being proto apes because they were able to cook and eat meat, Salad the Silent Killer, most vegetables in their raw state have chemical defenses for people eating them, seeds are bitter for a reason, sometimes even poisonous, before cooking it was hard to get any nutrients from vegetables, the Chinese don't traditionally eat many raw foods, traditional Chinese food, Eric Asimov, Fuchsia Dunlop, Jeffrey just got back from Madrid, science food, modernist cuisine, relationship between man and machine, modified starches, hydrocolloids, is the flavor profile really improved by gadgets, Ferran Adria, two basic uses for molecular gastronomy, premium innovation, 1. making traditional food taste better and work better, 2. to invent new dishes that nobody has ever had before, perfecting traditional dishes with technology, pub grub, pea and ham soup,

Col. Nancy Newsom's Ham (8:53)

Tags:

Nancy Newsom, differences between breeds and curing styles, biggest difference is in the aging process, Europeans are more traditional in their views on ham, Colonial Newsom's, venison curing, white magic sand, sea salt, Dave Arnold had a ham exposition at the New York Hotel Show, David Chang has an American ham course, hand rubbed, no nitrates,

Brad Farmerie of Double Crown & Public (34:38)

Tags:

Brad Farmerie, Double Crown, Public, Ryan Butler, pastry chef at Double Crown, Brad won New York's Cochon 555, red wattle, Lazy Farm, cooking with pigs blood, grilled kangaroo, exotic game, kobe beef tongue, merging Indian spices with local ingredients, how often is it done well?, the word fusion makes peoples skin crawl, pig milk, feral pigs, grilled venison can be a hard sell in the summer, desserts, miso, bacon fat, smoked pork fat, toasted rye bread ice cream, Brad did 10 different dishes for Cochon 555, smoked pork bones, fat washed cocktail, Eben Freeman, black pudding pie, pig blood popsicles, ground loin in the black pudding, least desirable parts of the pig are the most expensive, Brads mentors, Peter Gordan, chicken brains, pigs brains, beef cheeks, pork nuggets, pig bladder,

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