Food Philosophy #53: The Madernassa Pear

Food Philosophy #53: The Madernassa Pear

The Madernassa pear is a treasure of Piemonte, Italy, and one that was almost lost when modern farming methods were introduced to create a heartier version of the fruit. Thanks to the efforts of some dedicated, passionate growers, however, the pretty pear is back and thriving. Learn some of its history, as well as the story of cugna, a regional treat.

Elena Traversa Rovera of Cascina del Cornale spearheaded the movement to revive the Madernassa pear -- and encountered some interesting obstacles along the way. For those who are under the impression that Slow Food is making it easier for farmers to preserve their artisan goods, Elena's story provides another viewpoint -- and one you might not expect.

Cascina del Cornale: http://www.cornale.it/


Sponsor: Go Daddy (www.godaddy.com)
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Use code food2 for $5 off orders of $35 or more
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Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow

Baker's Edge is Back!

After what seems like an eternity, Baker's Edge brownie pans are at last back on the market in their new incarnation, which includes a non-stick coating both inside and out for easy cleaning. We've had so many requests the past few months, and unfortunately had to turn people away because there was not a pan to be had in America -- so if you are still in the market for one of these babies, get thee to the Gilded Fork Boutique!

food, baking, Edge Brownie Pan, Baker's Edge, brownies, bakeware

Food Philosophy Videocast #3: Crab Rolls

Food Philosophy Videocast #3: Crab Rolls at Fisherman's Wharf

Join me for my first taste of a San Francisco crab roll, complete with the luscious taste of sourdough, at Fisherman's Wharf. If you've heard that a New York bagel cannot be replicated outside of the five boroughs (which is true, by the way), you'll find the same applies to the infamous sourdough.

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, video podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, San Francisco, sourdough, crab

Adam Curry on Bloomberg

Adam Curry was recently on Bloomberg to explain the phenomenon of podcasting, and what it means for the future of independent media. For those who might not understand exactly how it all works, and why it's so different, this is a great primer. Enjoy!




podcast, Adam Curry, PodShow

Food Philosophy #52: Chef Geoffrey Zakarian

Food Philosophy #52: Chef Geoffrey Zakarian

Chefs and lemons and shrimp, oh my! Chef Mark and I speak with Geoffrey Zakarian, chef/owner of restaurants TOWN and Country in New York City.

I'm also sharing a bit of behind-the-scenes activity at the Gilded Fork and Culinary Podcast Network, as we have re-focused our efforts on generating conversation with you -- you're the reason we're here, after all. I've also got a fantastic Shrimp Ceviche recipe perfect for the warmer weather, and a little preview of what's coming from the Pastry Princess.

Featured Restaurants:
Country (www.countryinnewyork.com)
TOWN (www.chambershotel.com/en_Town+Restaurant.html)



Featured Recipe: Shrimp Ceviche
www.gildedfork.com/recipes/jun07/shrimp-ceviche.html


Listener Line: (845) 704-7094
foodphilosophy@gmail.com



Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chef, Geoffrey Zakarian

What's in a Glass?

I read the news this morning that Boston Beer Co. has designed a special glass for Sam Adams Boston Lager. Long a fan of the tasty beverage, I'm intrigued by Jim Koch's efforts to showcase it at its best. There were apparently hundreds of prototypes created and tested by sensory scientists (now there are some people I need to meet), and the final result claims to showcase the beer "just as the brewer intended."

There is an extensive description on the Samuel Adams web site which actually specifies what different sections of the glass do for the taste, i.e. "The outward turned lip delivers beer to front of tongue where sweetness (malt) is tasted." You can see the rest of the description here.

As a sensualist, I must say that this kind of attention to the sensations of a beverage and its interaction with the palate is something that pleases my sensibilities immeasurably. Thought + sensory stimulation + passion = a very pleasurable imbibing session. Nicely done, Jim Koch.

gilded fork, beer, Sam Adams, beer glass