Archive for May, 2012
Homemade chocolate chip ice cream. Ice cream and photos by Anastasia Drabicky. Listen to podcast episode 119: “Ice, Ice, Baby” Check out these resources I came across preparing for this week’s show: an NPR story about Texas ice houses a recipe for homemade ice cream without a machine a timeline that casts a shadow of […]
This week, we’re talking about ice. Ice houses, ice cream, Vanilla Ice. Well, that’s pretty much it. We could have gone into ice baths, The Ice Storm, and the melting arctic ice. Ice-nine. Ice-T. And cetera. But we didn’t. The lovely Anastasia made ice cream and pictures of ice cream, both of which are awesome. We do a taste test against the new ice cream joint, Lick. We talk about the various ways to make ice cream at home without a machine.
Homemade chocolate chip ice cream. Ice cream and photos by Anastasia Drabicky. Listen to podcast episode 119: “Ice, Ice, Baby” There’s a little crushed ice for you listeners. Thanks to Bill Clinton and Vanilla Ice for the samples. They are unauthorized, but if Vanilla Ice can rip off David Bowie, I think I can rip […]
I recorded a new intro and re-framed the 2nd half of the interview with Austin Chronicle food editor, Virgina Wood. In this episode, we talk about the changes happening in the Austin food scene and mention key players. (The image above should hint at who gets Will’s vote for wielding the most influence over Austin food.) We discussed how Austin has become a darling of the national food media, how good food is starting to move out to neighborhoods, and the role of food trucks in the local food ecology. Have a listen. Stay Hungry.
Will gives a tribute his late grandmother-in-law, remembering the unique dishes–pepperoni rolls, varenyky, and squirrel stew–that made an impression on him. Producer Travis Hartman talks with his brother, Rhett Hartman, about how boot camp as a U.S. Marine changed his relationship with food.
There is a tension between economics and good, real, homecooked fresh food. Certain types of jobs and lifestyles allow you to be home, in the kitchen a lot, developing systems for things, and squeezing a lot of food out of fresh, natural, inexpensive resources. Other lifestyles and jobs do not allow this. Whatever the case, it takes some education. Not a lot, but a little. And it takes a spark of interest or a symptom that acts as a catalyst or something. But above all, it takes ingenuity. I started thinking about foraging as an example of ingenuity bred by tough economic times. This post has links to several articles that came up in my preparation for episode 115 on urban foraging.
In this episode, I successfully forage for salsa makings. I get some ingredients at the salsa bar from Taco Cabana, which is totally cheating. But the rest of the ingredients–nopales, wild onions, rosemary–I foraged from the landscape. Check out the finished product, all for $2 a serving, after the jump.