Saturday Tweets: It’s 2017!

...itter.com/KE9NWqLqWN — Thomas Rainer (@ThomasRainerDC) January 5, 2017 Tea making tips movie from (1941) https://t.co/MqZaPLK9Lv — Root Simple (@rootsimple) January 5, 2017 What's your hoarding/clutter level? https://t.co/VhNWzNQBLa — Root Simple (@rootsimple) January 4, 2017 A Month Without Sugar, via @nytimes https://t.co/fmtuObKbyu — Michael Pollan (@michaelpollan) January 2, 2017 Someone changed famed Hollywood Sign to read 'Hollyweed&...

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096 Photographer Babs Perkins: The Land, People and Cheese of the Balkans

...who documents disappearing foods in the Balkans with a emphasis on cheese making. In the conversation Babs and Eric discuss the politics of cheese in the EU, the challenges of doing a documentary project in the Balkans and the cross cultural values of sharing food. As you listen to the podcast I’d suggest you take a look at Perkins’ stunning photos on her website: Cheese Stories: Bosnia Cheese Stories: Serbia The incredible natural beauty of Bosn...

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084 How to Make Your Own Cheese with David Asher

...rennet. Using cardoon flowers instead of rennet. Tools you need for cheesemaking. Hacking a fridge to make your own cheese cave. Using leftover whey for fertilizer and cooking. Making chèvre. How to store cheese. The cheese scene in Canada and the legality of raw milk. Raw milk cheeses in Quebec. To find out about David’s classes visit his website The Black Sheep School of Cheesemaking. If you want to leave a question for the Root Simple Podcast...

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056 Winnetka Farms Part 1

...elfranco Red Pear Tomato Striato di Napoli zucchini Lunga di Napoli squash Making pumpkin syrup Candied fruits Cardoons If you’d like to stay in touch with Craig you can find him at The Kitchen at Winnetka Farms. If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein....

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How to Mix and Shape Dough Explained Without Words in Two Minutes

...bout this video: Bakers use scales and so should you. Mixing dough entails making an incredible mess. Learning to shape dough requires practice. As regards point #3, my plan is to mix up some practice dough (I use the dead dough recipe in the Bouchon Bakery Cookbook but any bread dough will do) and practice over and over. As a professional once told me when I complimented her on her pizza shaping prowess, “It’s because I’ve done it 10,000 times.”...

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