Texas Baptist Men; Pickles; In-N-Out Secrets; Everything He Ate; Best Food Cities; Bordeaux

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Laura Avery spoke with Wong Farms about their tree-ripe Keitt Mangos from North Shore, California. Laura also spoke with Everett DaVall about the fresh dates he grows in Indio.

Bob Dixon of the Texas Baptist Men speaks with Evan about the hurricane relief they-ve been providing. The nonprofit organization is an affiliate to the Baptist General Convention of Texas, with a Board of Directors comprised of men elected by their Baptist Associations. Go to the organization's site to find out how to make a contribution to relief efforts. If you prefer to send a check, the address is Texas Baptist Men, 333 N Washington Dallas, TX 75246-1798; mark the check for -Katrina-. All contributions will be used for these disaster relief efforts. Credit Card donations can be made to Texas Baptist Men by calling 214.381-2800 or 214.828-5350. Here is a list of other organizations providing relief efforts.

Chris Schlesinger, half of the writing pair that has brought you books like Let The Flames Begin and The Thrill of the Grill, talks with Evan about pickles. In Quick Pickles: Easy Recipes with Big Flavor, Chris Schlesinger and John Willoughby reminisce about their lifelong love of pickles, and share recipes and pickling lore that reflect cooking traditions from all over the world.

John Willoughby's Easy Cucumber Pickles
Yields about 2 quarts

  • 3 lbs pickling cucumbers, under 5 inches long ***
  • 3 Tablespoons kosher or other coarse salt
  • 1 Tablespoon coriander seeds, toasted and slightly crushed
  • 1 Tablespoon yellow mustard seed
  • 3 cups cider vinegar
  • 2 1/2 cups brown sugar
  1. Trim and discard the blossom end of the cucumbers, then peel the cucumbers and cut them into rounds about 1/4-inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for at least 4 or up to 24 hours (I like them after 12). Drain well, rinse, and drain again. Repeat the rinsing and draining process, then set the cucumbers aside.
  2. In a nonreactive pot, combine all of the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the sugar. Reduce the heat to low, simmer for 3 minutes, then pour the liquid over the cucumbers. The cucumbers should be amply covered or slightly afloat.
  3. Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cooled, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.
*** Be sure you remove the blossom end of the cucumbers, not for reasons of taste but because the end will sometimes soften a pickle. Only a very thin slice need be removed. For a quick pickle that's closer to the familiar bread and butter pickles, add one large onion, peeled and sliced into rounds, to the cucumbers from the beginning of the process.

Sweet and Hot Curried Zucchini Pickles
Yields 2 quarts
These pickles develop great flavor within a couple hour of refrigeration and will keep well, covered and refrigerated, for 3 to 4 weeks.

  • 3 lbs zucchini, ends trimmed, cut into very thin rounds, about 1/8-inch thick
  • 2 red onions about the size of baseballs, peeled and cut into thin slices
  • 3 to 4 colorful chile peppers of your choice, cut into thin rounds
  • 1/4 cup kosher or other coarse salt
  • 1 cup seedless golden raisins (optional)
  • 2 3/4 cups distilled white vinegar
  • 3/4 cup sherry
  • 1 1/2 cups orange juice
  • 2 cups sugar
  • 2 Tablespoons prepared curry powder
  • 1 1/2 tsps cayenne pepper
  • 1 tsp whole allspice berries
  • 1 tsp whole cloves
  • 3 garlic cloves, peeled and crushed
  • 1 piece of ginger the size of your thumb, peeled and sliced into very thin coins
  1. In a large nonreactive bowl, combine the zucchini, onions, chilies, and salt, and let them stand for 1 hour. Drain and rinse twice to remove the salt, then add the grapes and set aside.
  2. In a medium nonreactive saucepan, bring all the remaining ingredients except the ginger to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring once or twice to dissolve the sugar. Pour the hot liquid over the squash mixture; the squash should be amply covered or slightly afloat.
  3. Add the ginger to the squash mixture, allow to cool to room temperature, then cover and refrigerate.

  4. Charlotte Makoff speaks with Evan about the secret menu at In-N-Out Burger. Go to Charlotte-s website for the whole menu.

    Charlotte says you can get a burger with as many meat patties or cheese slices as you want. Just tell the In-N-Out Burger cashier how many meat patties and how much cheese you want and that is what you'll get! For instance, if you want 6 pieces of meat and 10 pieces of cheese tell them you want a "6-by-10."

    Tucker Shaw, notable author of adolescent fiction, has written a book chronicling every single thing he ate over the course of a year. His Everything I Ate: A Year in the Life of My Mouth has wonderful food photographs and gives you an idea of how a New York foodie spends his appetite.

    Barbara Fairchild, Executive Editor of Bon Appetit magazine, talks about the September issue which features the -Five Best Food Cities in America: New Orleans, Chicago, New York, San Francisco, and Las Vegas.

    Scott Torrance, fine wine specialist of Christies, tells us what makes Bordeaux so special.