Podchef's Gastrocast Podcast

Welcome to the Podchef's Gastrocast!
The podcast about cooking, food, and the politics of what we eat.

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Gastrocast Cookbook

Pasta Video

A look at rolling out pasta.

by: ChefNeal at 05/31/06 22:29 | link | comments (1)|
cooking, video, podchef, pasta, cooking show podcast

Gastrocast #60

This week's show is all about the rising cost of fuel and hence food and sustainability. We also cook that marvel of marketing: The Scape.

About Joel Salatin
Funkie Foods
Photos


Music:  Où sont les artistes? by BohwaZ

by: ChefNeal at 05/24/06 23:32 | link | comments (2)|
food, dinner, podchef, gastrocast, sustainability, csa, farmers market, organic, culinary podcast, eat local challenge, scapes, cost of fuel, joel salatin

My pancetta is finally done. Seven days in a dry cure and two weeks hanging in the open air dry curing. On the left is some Guanciale made from the pig's jowl. Neither has been made using pink salt or nitrites/ nitrates.

The ham is haning in the curing cupboard now for a few days while I (hopefully) knock together some sort of cold-smoker.

by: ChefNeal at 05/22/06 21:58 | link | comments (6)|

Gastrocast #59

This week's show's a bit late. Deep in the midst of prepping for the Calf-Barter Party.
In Gastrocast #59 we talk about eggs and make Floating Islands--a blast from the past.

Thanks for being subscribed and sending those emails. I really appreciate the feedback!

Flickr Photos

by: ChefNeal at 05/19/06 16:32 | link | comments (2)|
cooking, podchef, eggs, gastrocast, dessert, cooking show podcast, culinary podcast

Not Amused

Kraft, a company I dislike strongly, has some how reposted one of my blog posts from The Kitchen Garden Company website. Both links titled Summer is here link to My site and the text is mine. Shouldn't this stuff be illegal? I'm pretty sure my words are copyrighted. . . . How much is a bite out of the ass of the Cream Cheese People worth?

by: ChefNeal at 05/17/06 22:54 | link | comments (3)|
litigious bastard me, kitchen garden company

Test

Just a test to see if Linking is back on.

by: ChefNeal at 05/15/06 13:12 | link | comments |

Would I buy Organic Food from Wal-Mart?

Not to be snobbish, but I think the answer would have to be a rounding NO. The reason? Well it isn't just that the Colossus' foray into the Organic marketplace could weaken and destroy everything meant by the concept Organic--local, fresh, chemical free, not perfect but wholesome, difficult to transport because it is so fresh, stop me if you know what I mean. . . .
And it isn't the fact that I find Wal-Mart greeters universally annoying, or that their stores' layouts are obnoxious, the isles too small for the number of grotesquely fat people shopping them, or the surley staff--at least in the checkouts I always manage to find--who blindly adhere to rules they have no idea the meaning behind. Nor would my objection to buying from Wal-Mart have much to do with the insane parking situation in the lot, or the beggars, crack-whores, meth tweekers, and homeless who comb the lot for gleenings and an easy mark or the retarded people--not mentally handicapped, just socially disfunctonal--who wait outside the entrance looking for someone, anyone to talk to. While all these may be valid reasons for not shopping for Organic Foods at Wal-Mart, none of them would be my main reason.

My main reason for not shopping for Organic products or foods from Wal-Mart would have to be that it is completely counter to the point. One of the main tenents, if I may, or main points of buying Organic is communtiy. Shopping Locally. Supporting Local Farmers. Getting the best and freshest as close to the point of origin as possible. I know, a bit idealistic perhaps, but is it so far from the truth?

I belong to an Organic Co-op. Not because I am some granola munching, unwashed, hemp-wearing Hippy--that was so yesterday--but because I believe in their mission statement and process. I agree with their stance on buying from local farmers and sources whenever possible--which is many times much of the year. Yet, while shopping there I do resist out of season Organic Asparagus from Mexico, or Radishes from California. I don't buy just because it is Organic--it has to make sense, or so it should. And while price does impact my decisions much of the time I don't think cheaper organics is a very clever way to promote the concept--especially if it is for Organic Kraft Mac-n-cheese, or Rice Krispies. Both of which are crap whether regular or new-and-improved with 75% organic ingredients.

I know that is some sense any promotion of Organic Farming is to be applauded. And so perhaps we should give Wal-Mart a part on the back, but do they really think they will entice anyone but their current market to come shop with them? My co-op is in a nicer part of town and is much smaller and better layed out than any Wal-Mart will ever be. When I go there I can bump into the farmers who grew the food, talk with other chefs, and answer questions from other customers while shopping in a relaxed atmosphere. Community. Perhaps Wal-Mart can achieve this in its makeover, but perhaps, also we should be wary of a commercialist Mega-Corp wolf in undyed, naturally raised, grass-fed organic sheep's clothing.


Prompted by an article in Grist

by: ChefNeal at 05/12/06 16:12 | link | comments (1)|
organic, wal-mart, anti-walmart, grist, co-op

Gastrocast #58

This week's show is here. Rhubarb and more Rhubarb. If you don't like it already, I hope you do after this. Two dishes on this episode--The Rhubarb & Sweet Cicely Fool, and a Rhubarb Cumberland Sauce for Grilled Pork.

Thanks for listening. Thanks for Subscribing. If it's not too embarassing, please tell a friend about the show and get them to subscribe!

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Again with the Crude Oil for Breakfast motiff.

Starbucks Protests in June

Saving Organic Standards in Dairy--Stop Organic Factory Farming

A Small Triumph in the Realm of Avian Flu
Join the Fight against Animal ID

Flickr Photoset

Music: Mal de Tete by Lego

Please feel free to email me-- podchef AT gmail DOT com

Recipe
Rhubarb Cumberland Sauce for Pork
Serves 4

2 cups chopped Rhubarb
1/4 cup Brown Sugar
1/2 teaspoon ground Ginger
1/2 stick Cinnamon, ground
2 teaspoons fresh Thyme
2 cloves Garlic
zest and juice of 1 Lemon
zest and juice of 1 Orange

Toss the Rhubarb and Brown Sugar together and allow to macerate for 30 minutes. Preheat the oven to 425 degrees F. Roast the Rhubarb and Sugar for 15 minutes or until just soft.

Zest the orange and lemon and reserve the zest. Squeeze the juice and add to the cooked Rhubarb. Finely mince the Garlic and Thyme. Add to the Rhubarb. Add the ground cinnamon and ground ginger and mix to combine. Place back in oven for 5 or so minutes. If it seems too dry add a bit of water or chicken stock.  Can be allowed to cool and stored for up to 4 days. Reheat before serving.  Serve with Grilled or Roasted Pork.

by: ChefNeal at 05/11/06 20:03 | link | comments |
cooking, gastrocast, dessert, cooking show podcast, culinary podcast, rhubarb, collectik