Jun 12, 2015
por Patrick Martins e Igor Frederico http://memoriasdeumoutro.tumblr.com/
seen from United States
seen from T1
seen from China
seen from Argentina
seen from Canada
seen from T1
seen from Ukraine
seen from China
seen from Netherlands
seen from Ukraine
seen from China
seen from United States
seen from United States
seen from Ukraine
seen from T1
seen from Singapore
seen from Yemen
seen from China
seen from Taiwan
seen from United Kingdom
por Patrick Martins e Igor Frederico http://memoriasdeumoutro.tumblr.com/
por Patrick Martins e Igor Frederico Memórias de um outro http://memoriasdeumoutro.tumblr.com/
por Patrick Martins e Igor Frederico Memórias de um outro http://memoriasdeumoutro.tumblr.com/
por Patrick Martins e Igor Frederico Memórias de um outro http://memoriasdeumoutro.tumblr.com/
Patrick Martins rings in the new year with Chef de Cuisine of Lupa, Cruz Goler. Lupa was Heritage Foods USA's first customer back in 2004, and it's all coming full-circle on today's show. Also in the studio is Matthew Allen of Babbo! Learn how Lupa's kitchen operates- from cooking to food expediting. Tune in to hear about the new Lupa expansion in Hong Kong, and how the restaurant's food differs overseas. Where does Lupa in Hong Kong get their ingredients? Listen to this episode to hear Cruz talk about the average day of a chef, and working in an ever-changing restaurant environment. Learn about cooking pasta, and the finesse it takes to make great noodles consistently. This episode has been brought to you by Tekserve.
Patrick Martins had a year for the ages. He married his wife, Anne Saxelby, in February and together they had their first child, Max Martins, in November! While all of that was happening, Heritage Foods USA had another successful year with visionary projects like No Goat Left Behind and the Heritage Turkey project growing bigger and better than before. Patrick launched HRN in April 2009 with the first episode of “The Main Course”. 159 episodes later his weekly radio show continues to be ahead of the curve, continuing its exploration of all things sustainable and sensible. Our favorite episode of the year was with Mark Ladner and Brooks Headley of Del Posto. Patrick seems to bring things out of guests that no other host can.
Last week marked the second in a series of fundraising events for the Museum of Food and Drink (MOFAD) spearheaded by Patrick Martins of Heritage Foods and Dave Arnold of the French Culinary Institute. If you haven't yet heard rumblings about MOFAD, chances are you will. In a city so rich in culinary history and diversity, and on the forefront of food trends and development, what better place to launch an effort solely devoted to "education about the history, culture, production, commerce and science of food?"
Their mission:
Our vision is nothing short of the Smithsonian of food, but as a young museum we will not try to be encyclopedic. We will focus on quality, not quantity: a few highly specific exhibits at a time that engage all five senses, at least one of which will be a blockbuster.
Every exhibit will be comprehensive and exciting. Visitors will see working chefs, videos, equipment, whole kitchens, scientific demonstrations and interpretive materials. Above all, when visitors come to the museum, they will eat.
Yes, please. For more on this exciting project, email: [email protected]
nothing's good enough for anybody else, it seems
No, please don't go flame the poor guys over at Heritage Foods USA. Today's cartoon notwithstanding, I'm pretty sure they stopped selling ewok a while back. Though a few of us may have been farsighted enough to salt some away in a freezer. You know, for that emergency when you have unexpected guests and haven't hit the butcher's in a few days, and really need something that absolutely doesn't taste like chicken
They are selling a vastly expanded range of heritage-breed meats these days, from unctuous Piedmontese ribeyes - grilled just right you'll swear you're in Italy about to tuck into an oil-sheened, plate-overlapping bistecca fiorentina - to acorn-fed Berkshire, Tamworth and Duroc pork chops. Or Berkshire, Tamworth and Duroc quarter-hogs, if you're rather more peckish. I'd reached the point of swearing off supermarket and even butcher-cut factory-farm pork (especially chops and tenderloins), because they liposuctioned all the damn flavor out of modern pigs. I've read varied claims about exact percentage reductions, but there's no question that since the "fat=evil" campaigns of the 1970s, modern commodity pork is far leaner than what your parents grandparents grew up with - in some cuts over 60% of the fat has been "processed out" since then, with pork loin now leaner than chicken legs. And what those "modern" pigs get fed... Whatever the health issues involved, there's no question that a supermarket pork chop these days is about as moist and flavorful as lightly seared pasteboard.
In extremis, when I had to cook a pork chop, I brined the living crap out of it. For slightly moister, salty, juniper-flavored pasteboard.
Then a few years back Patrick Martins of Heritage Foods came riding to the rescue. He started by rescuing the traditional American Thanksgiving Turkey (I'll be drawing those in November, but if you want to taste real, gamey, flavorful turkey the way it used to taste, and not sugar-water-drenched mushmeat, there's still time to order yours.) Tracking down the few remaining farmers who stubbornly clung to farming traditional breeds with traditional methods, Martins provided a much-needed national market via the internet. 15 years ago heritage turkeys were on the way to exinction, with barely more than 1,000 breeding birds left in the United States. These days, more than 25,000 will be sold for Thanksgiving; Heritage's partner Good Shepherd alone ships over 10,000 heritage turkeys a year.
Heritage moved on to pork. Ohhh, the pork. No brining required, or even recommended - just salt, pepper, and fire. I literally had a guest once tell me "I didn't know pork could even taste like this". Heritage chickens, heritage lamb, heritage rabbit. And this year they've even opened their own NYC retail butcher shop, in case you're out strolling on the Lower East Side and, you know, find yourself needing 10 pounds of heritage offal.
And now, Heritage Goat. Did you know most male goats are killed off at birth, due to a lack of a goat meat market in the United States? Did you know that even though domestic farmers can barely give away their goat meat, we imported 17 million pounds of goat from overseas this year anyway? You did not know that. I did not know that. But if may provide an essential clue to the mystery of why Chicken McNuggets are only 50 percent chicken.
Next month is No Goat Left Behind Month, and as the Heritage guys point out, if you get yourself even a half goat, you're getting premium, flavorful seasonal meat for around $8.50 to $11.00 a pound, and saving baby goats. You don't hate baby goats... do you? I knew you didn't. Come Friday I'll post my tips on pulling off a real Jamaican-style bbq for an Indian Summer weekend, including jerking a goat. Which isn't, so far as I am aware, relevant to baby goat production.
So grab a goat, and chew on it. It'll thank you later.
- jeff