This Chef Loves Her ‘Pig,’ From Nose To Tail : NPR

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  1. 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.

    http://5by5.tv/b2w/76

    —Huffduffed by markpasc

  2. 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.

    http://www.eatthispodcast.com/food-tours-and-cooking-classes/

    —Huffduffed by adactio

  3. 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.

    download

    Tagged with food

    —Huffduffed by erinjo

  4. Why You Should Not Wash Meat or Poultry

    15 Sec - Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. For more information visit: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling

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    Tagged with news & politics

    —Huffduffed by fwdkfwdkfwdk

  5. White vs Dark Turkey Cooking Methods

    One of the most challenging aspects of cooking a whole turkey is that there are two distinct types of meat that need to be cooked to different doneness temperatures. We have the thermal tips you need to ensure your turkey’s dark and white meat will each be tender and juicy.

    Check out the blog post! http://blog2.thermoworks.com/2016/10/turkey-tip-3-white-dark-meat-cooking/

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    Tagged with education

    —Huffduffed by kketover

  6. Episode 24: Burgers « Spilled Milk

    Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you’ve come to the right place. This week on Spilled Milk, we cook and eat a couple of supremely juicy burgers and share our best tips for buying and grinding meat.

    http://www.spilledmilkpodcast.com/2010/10/21/episode-24-burgers/

    —Huffduffed by adactio

  7. Home Cooking Your Way To Your Own Food Business

    Have you ever been told, “Your bread is fantastic, you should sell it!” Or maybe you’re interested in starting a small business out of your home as a way to generate a little extra cash. Learn about Cottage Food Laws & start your own local economy.

    http://talkrealfood.com/home-cooking-your-way-to-your-own-food-business/

    —Huffduffed by donschaffner

  8. Food Safety: Avoid cross contamination while cooking

    Food safety recommendation: Before cooking produce, and after handling raw meats, follow these food safety suggestions to prevent cross contamination. Remember bacteria are everywhere and juice from raw poultry, fish or meat may contain bacteria. Brought to you by the North Carolina Department of Agriculture and Consumer Services.

    Learn more on our blog, http://info.ncagr.com/blog/?p=1842 or at http://ncfoodsafety.com

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    —Huffduffed by fwdkfwdkfwdk