Chef Erica Wides joins us today to talk about how to cook radishes, how to use soy sauce, Worcestershire sauce, and toasted sesame oil to enhance your home cooking, and to answer the question that vexes us all, why does restaurant food taste better than my home cooking. Plus Erica’s thoughts on knife sharpening, good saute pans, and more.
You can find Erica on twitter here, and on facebook here.
photo by roganjosh
Eric’s stove is out of a camper trailer. Why buy Farm Fresh Eggs? Buying discounted fruit and vegetables at the store. Knife sharpening: honing vs sharpening. Farmer’s Markets: deals to be had . Freecycle and Dog Parks, and Oil Paint vs Latex paint.
And of course, Viewer Mail and the Real World Green Minute.
Links to legitimize Mike’s Pinball obsession:
“Pinball at the Zoo” – Kalamazoo, Mi
http://www.pinballatthezoo.com/
Chicagoland Coinop Show
http://www.chicagolandshow.com/
Taylor Erkkinen, co-owner of the Brooklyn Kitchen, demonstrates proper honing technique and describes how and why it makes a difference to your knife—and, by extension, to you.
http://www.youtube.com/watch?v=KyLgkVRYcI4
A corn chowder recipe. When I made it, I modified some other soup recipes and just winged it. This gives you the general idea of how I did it:
http://simplyrecipes.com/recipes/corn_chowder/
I didn’t use red peppers, but they look great!
The artist Mike met in Indiana was Matt Riesterer from Back Alley Creation http://backalleycreations.com/
To find a CSA or local food in your area, check out Local Harvest http://www.localharvest.org/
To learn more about Freecycle visit http://www.freecycle.org/
The AccuSharp Knife and Tool Sharpener www.accusharp.com/