Episode 399: Can You Patent A Steak? : Planet Money : NPR

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  1. BBC Radio 4 - Food Programme, How Did the Chicken Cross the World?

    Dan Saladino tells the story of a bird at the centre of human civilisation, the chicken.

    As a race, we humans owe a fair amount to the chicken. Throughout time it has been a religious deity, a medicine source as well as being a food. It’s travelled the world alongside explorers, inspired scientific revelations and of course been the nub of the world’s most famous joke.

    Today, chicken is the second biggest supply of meat protein in the world, and it’s on the rise. More than four times as much chicken is now consumed in the USA than in the 1950s, and as new markets emerge in the Middle East and Asia, our hunger for chicken is only set to grow. To meet demand, the bird has become a valuable commodity, farmed and processed in a factory setting.

    In this programme Dan Saladino tracks the chicken from its roots in the Asian jungle, to its place on our dinner plates today with help from Andrew Lawler, author of ‘Why Did The Chicken Cross The World’. He discovers how a competition in the 1950s had a radical impact on the type of chicken we eat and hears how genetics, cooking and art might have a role to play in preserving some almost forgotten breeds and tastes.

    Dan asks geneticist Professor Bill Muir where will we take the chicken next?

    Presented by Dan Saladino Produced by Clare Salisbury

    NB. Correction. The Buckeye chicken was developed in the 1890s, not the 1820s as stated in the programme.


    —Huffduffed by Luke1972

  2. Back to Work #76: The Avatar of Dorian Gray

    TOPICS: Better Meat & Working Backwards

    This week, Dan and Merlin talk about the many strategic and tactical benefits of reverse-engineering your next project.

    There is also extensive discussion of choosing, preparing, and cooking meat.

    It’s not food until is sounds like food and it smells like food.


    —Huffduffed by markpasc

  3. Food tours and cooking classes

    It is quite amazing how popular food tours and cooking classes are in Italy. When in Rome, many people seem to want to eat, and cook, like a Roman. Well, not entirely, and not like some Romans. I spoke to Francesca Flore, who offers both tours and cooking classes, and she reserved some choice words for those quintessential Roman dishes based on the famous quinto quarto, the fifth quarter of the carcass. Or, less obtusely, offal.

    Francesca told me that she’s always been interested in food, and that while working in London she decided to take herself off to Australia to study Cooking and Patisserie at the Cordon Bleu School in Sydney. Back in Rome, she put all that knowledge to use catering private parties and branching out into food tours and cooking classes.

    We talked about what people want, what they get, and how she views the past and future of Italian food.


    —Huffduffed by adactio

  4. Recipes from “Food Matters” by Mark Bittman

    Food writer and home cooking guide Mark Bittman is a hero in many American kitchens. His “How to Cook Everything” has put a lot of meals on a lot of family tables.

    Now, Bittman is taking up a bigger cause than dinner: The way Americans eat, he says, is killing themselves and the planet. Too much meat. Too much junk food. Too big a footprint.


    Tagged with food

    —Huffduffed by erinjo

  5. Cooking Issues | Podcast Series | Heritage Radio Network

    Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.


    —Huffduffed by collin

  6. BBC Food Programme: Southern Cooking & Sean Brock

    Provenance and pleasure, history and health - Radio 4’s weekly look at food. Making sense of food, from the kitchen and canteen, to the farm and factory. We place food in its historical and cultural context; call to account policy makers and industry decision makers; and celebrate the sheer pleasure of good food.

    Richard Johnson is in South Carolina to meet Charleston chef, Sean Brock, who is on a mission to revive ingredients and flavours not experienced for hundreds of years. It’s a story that involves an intricate "food tattoo", one of America’s biggest private seed collections, a hog roast and "pick picking" and bowls of delicious peas, beans, rice, grits and fried chicken.


    —Huffduffed by adactio

  7. Sohla Cooks 3 Dishes That Define Her Life | Cook My Life Challenge | NYT Cooking

    Get the recipe: https://nyti.ms/3bLIBFS

    The #CookMyLife Challenge continues! Follow along as the recipe developer and chef Sohla El-Waylly cooks through recipes that define three different moments of her life.

    First up, her mom’s Chicken Korma (:29). As a kid, Sohla would pull the meat off the bones and pile it between mayo-slathered white bread to make a chicken korma sandwich — cut on a diagonal, of course.

    Then, Halibut Crudo With Citrus Foam (6:26), a recipe that Sohla learned after culinary school while working at an upscale restaurant. It’s “filled with techniques that you’ll never need in real life.”

    Last but not least, Fried Chicken With Chile Oil and Spice Dust (10:08), which comes from Hail Mary, the restaurant Sohla started with her husband.


    SUBSCRIBE: https://bit.ly/2MrEFxh

    INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng

    About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

    Original video: https://www.youtube.com/watch?v=G_0DyDpurtM
    Downloaded by http://huffduff-video.snarfed.org/ on Sat Dec 26 07:14:02 2020 Available for 30 days after download

    Tagged with howto & style

    —Huffduffed by surrounded