Good Food
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Clifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.
By Evan Kleiman • • 1h 0m ListenClifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.
In this episode
8 storiesMarket Report - Pink Ladies
Laura Avery speaks to Everett Davall of Dates by Davall about his wonderful sweet medjool dates and his honey dates. You can look around his table for the rare Abadaba dates too, but those seem to sell out faster that he can unload them. Everett's brown turkey figs are also a treat.
Read the story6 minRaid the Fridge- Leftover Ideas
Clifford Wright is the acclaimed author of several books including Some Like it Hot: Spicy Flavors from the World’s Hot Zones . He tells us what we can do with those holiday leftovers and offers some recipes for us to try.
Read the story6 minTeeny Tiny Kitchens
Justin Spring says that he went through a “Kitchen Clutter Intervention” which began with his admission that he was “powerless over kitchen clutter and that his life in the kitchen had become unmanageable as a result”. His book is The Itty Bitty Kitchen Handbook: Everything You Need To Know About Setting Up and Cooking in the Most Ridiculously…
Read the story6 minPots and Pans Buying Guide
Julia Collin Davison of Cook's Illustrated recommends pots and pans. She says the two pieces you want to invest in are an All Clad 12- stainless steel skillet and a Le Creuset 7 1/4 qt Dutch oven with a slightly domed lid. The Farberware Millennium non-stick pans are a good buy and the handles stay cool.
Read the story7 minWok Cooking 101
Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the interior with the salt until the salt turns a bit brown, clean with soapy water, and dry completely.
Read the story6 minSave Me by Eating Me
Patrick Martins, whose Heritage Foods USA is doing its best to bring old breeds of pigs, cows, lambs and poultry back from near extinction, alerts us to the precarious plight of Red Wattle pigs. Only about 300 Red Wattles exist in the world, and Patrick says that if we want to save them we should eat them.
Read the story6 minCooking a Pig's Head
Josh Karpf is an editor at Random House, and a former editor of the former science Webzine HMS Beagle, but he moonlights as a food obsessed scientist. He decided to cook an entire pig’s head and tell us all about it. Josh Karpf can be found online . He's got some musings on pork martinis and other things there.
Read the story6 minBitters with Dr. Cocktail
Ted Haigh, a.k.a Dr. Cocktail, tells us what we do with the cocktail ingredient: bitters. His book is Vintage Spirits and Forgotten Cocktails . He also writes a regular online column for Martini Republic. The websites he mentioned are Buffalo Trace , Sazerac.com , Angostura.com , and FeeBrothers.com .
Read the story7 min
