Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and government regulation over time, and what it will take to keep farming viable. Farming has been subject to many forces, some natural and some man-made. Brian and I discuss what is causing the loss of over 40,000 farms per year and how that can be slowed or stopped. Find a link to Brian's book and his Chef's Table portion on the show notes page here, culinarylib...
Nov 04, 2024•1 hr 26 min•Season 6Ep. 298
Over 23 years much has been offered about the World Trade Center buildings collapse. What is not much discussed is what did that site look like on the Friday after? It isn't much discussed because not too many people saw it. My guest was the first commercial pilot to fly over Ground Zero and we discuss what he saw.
Sep 16, 2024•1 hr 43 min•Season 6Ep. 297
We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta. Gnocchi are made from a variety of different primary ingredients which offers a variety of flavors and textures. What is possible with pasta, dried or fresh, is so extensive that covering it all would take a lifetime. The text for the show is at the bottom of the show notes page where you'll find the recipes ingredients listed in the text body. Culinarylib...
Sep 14, 2024•1 hr 13 min•Season 6Ep. 296
Mise en place, everything in its place, is not restricted to the kitchen. Any task that has stuff benefits from having that stuff in order. Changing a master cylinder requires getting stuff in order. The chief issue is if this is a task outside of your wheelhouse, how do you know what stuff you need? Watch YouTube and visualize.
Sep 14, 2024•34 min•Season 6Ep. 295
Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking for rice, which seems always to flummox people. I offer a useful, basic procedure for Rice Pilaf, as well as some ideas for innovation to that dish. There's also a spontaneous invention of a stuffed tomato idea that might be fun to eat. Find the links I mentioned on the show notes page here culinarylibertarian.com/294...
Aug 13, 2024•41 min•Season 6Ep. 294
Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed potato or a croquette or even a baked potato. The variety comes from different cooking procedures or shapes, and a variety of garnishes. There's plenty of innovation and inspiration from this episode to get your potato cookery creativity rolling. Find the text from the show on the show notes page here culinarylibertarian.com/293...
Jul 15, 2024•1 hr 2 min•Season 6Ep. 293
Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned might fix that specific issue and it costs a lot more. Dogs and cats are similiar to humans in that what they eat has a direct impact on how they feel and their overall wellness. We also discuss some food taboos such as chocolate and the onion family. Find Wilma's website link on the show notes page here culinarylibertarian.com/292...
Jul 04, 2024•1 hr 29 min•Season 6Ep. 292
The WEF recently published the article linked on the show notes page. There are more than a few errors which the devout will overlook. Since I'm not in that group, I can attend to them. Some are nutritional errors which are debunked easily enough. The main focus for this episode is the population claims made by the author, and probably the WEF who published the piece. The Great Reset and the Great Food Transformation are big PsyOps. Well funded and very well organized, but still PsyOps. This pie...
Jun 24, 2024•31 min•Season 6Ep. 291
We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some preservatives are and why we should reject the foods that have them. We also discuss what bioengineered ingredients are, how they're different from GMOs, and what that might mean for your wellness. #ingredients #food #health #wellness Find Mira's book and the 2024 Dirty Dozen list of produce that is heavily sprayed with pesticides on the show notes page here....
Jun 10, 2024•1 hr 19 min•Season 6Ep. 290
Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine. Find the text of the episode on the show notes page which has the recipe for the fritters discussed. culinarylibertarian.com/289...
Jun 03, 2024•27 min•Season 6Ep. 289
Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinach procedure you will need. It’s that good. Fennel and okra are next. Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home. Find the show notes here culinarylibertarian.com/288...
May 22, 2024•32 min•Season 6Ep. 288
Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not all garlic prefers the same thing. Sowing and feeding and waiting are the key steps until spring. Type will matter is you want garlic scapes. Varieties almost overwhelm in number. Check with nurseries near you for the best options for your area. Prep beds in the summer for fall planting and a great spring harvest. Find out more details about prepping your g...
May 13, 2024•1 hr 22 min•Season 6Ep. 287
The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts. I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables. You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.
May 06, 2024•23 min•Season 6Ep. 286
Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats. Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table.
Apr 29, 2024•24 min•Season 6Ep. 285
It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well. Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better. Find the text from the episode on the show notes page here culinarylibertarian.com/284...
Apr 22, 2024•43 min•Season 6Ep. 284
The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that. There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes. Find the text of the show on the show notes page here culinarylibertarian.com/283...
Apr 15, 2024•43 min•Season 6Ep. 283
Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking about what the ingredients are in those "foods" they sell. The food additives mentioned in Episode 278 are the source idea for this episode. It goes deeper than just food additives since the problems with our health goes deeper than just additives. One question is who should be in control of banning certain products? The several states or the FDA? Considering...
Apr 08, 2024•24 min•Season 6Ep. 282
The Escoffier Series continues as we move into chapter 13. Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for. We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling? The text of the show, the script as it were, is at the b...
Apr 01, 2024•31 min•Season 6Ep. 281
At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a roast. Getting it right can seem unnerving. This episode will help remove some of that concern so your next roast is the best it can be. Find the show notes page with the text of the show and a link to the thermometer mentioned here culinarylibertarian.com/280...
Mar 11, 2024•29 min•Season 6Ep. 280
Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same narrative that it's bad for you because it has saturated fat (what is it saturated with?) and has cholesterol. Your body makes cholesterol naturally because it needs it. It's a vast topic for something as simple as a stick of butter. Your health and wellness is on the line, so eat more butter. Find the text of the show and links embedded on the show notes pag...
Mar 04, 2024•28 min•Season 6Ep. 279
Why does the FDA allow cancer-causing chemicals to be in our foods? Did you know the EU and much of the rest of the world do not allow many of the food additives the FDA allows? Some states are passing legislation to ban some of those chemicals. It's a tough position. That is a good thing but done by more laws. What other options do consumers have? Hope the food companies have a change of heart and make food that is healthy? Good luck. Find the text of the show with the links to articles cited o...
Feb 19, 2024•24 min•Season 6Ep. 278
Salads and salad dressings are today's subjects. There are loads of ways to make salads, and only a few ways to make dressings. There's a lot of opportunity for variety in a salad dressing, so that's nice. Find the text to the show on the show notes page here culinarylibertarian.com/277
Feb 05, 2024•26 min•Season 6Ep. 277
Forever chemicals are in nearly everything and, sadly, nearly everybody. Most Americans have some PFAS in their blood. So, if it's everywhere, why are they still being used? How to avoid them? Well, it can start with better cookware. Find the links mentioned, and the text of the show, at the show notes page here culinarylibertarian.com/276
Jan 29, 2024•16 min•Season 6Ep. 276
Meat pies, pâtès, and terrines. The best stuff. My favorite to make and to eat. Find the text and the recipe mentioned on the show notes page culinarylibertarian.com/275
Jan 22, 2024•27 min•Season 6Ep. 275
We all fail at some cooking task. This one was an especially long one. I slayed that dragon, so to speak. Find the show notes page and a link to my cookbook here culinarylibertarian.com/274
Jan 08, 2024•14 min•Season 6Ep. 274
The Escoffier Series continues with Chapter 11, Cold Preparations. Today the focus is on two basic styles of forcemeat and how to make a galantine. Find the show notes with bonus Ice Cream and Christmas Cookie recipes here culinarylibertarian.com/273
Dec 19, 2023•34 min•Season 6Ep. 273
This was a wonderful visit to Penjamin's podcast. We discussed some food and drink philosophy as well as some real life advice about mixing muffins. Find the links mentioned, and the Naptown Think page, on this link culinarylibertarian.com/272
Dec 11, 2023•1 hr•Season 6Ep. 272
Feathered game, particularly pheasant, is the subject of this episode. This is more about how to generally prepare pheasant and not to follow any specific Classical recipes which, for feathered game, can be complex, even for a commercial kitchen. Find the show notes page here culinarylibertarian.com/271
Dec 04, 2023•33 min•Season 6Ep. 271
We're moving along in Le Guide Culinaire. Game meats now, with the primary focus on properly cooking venison. Two other game meats come into the discussion lightly, pheasant and ostrich. Find the text of the show and a link to my cookbook here culinarylibertarian.com/270
Nov 27, 2023•27 min•Season 6Ep. 270
Pie dough might be the last straw for holiday baking stress. It's easier than you might think, but not at all what you might expect. You can do it. This episode and the link on the show notes page will help. culinarylibertarian.com/269
Nov 20, 2023•20 min•Season 6Ep. 269
