radio culinair show #30

executive chef b

apple season is just beginning: new york state is the 3rd largest producer of apples and grows the best old hybrids/varieties. Keeper apples and pears are late to ripen and will keep in a cool dry place for months: old school "root cellar" produce ripens in flavor and nutrition over months of proper storage. The 1st of the NY harvest is in: early macs & ginger golds with some very early pie and sauce apples. Some varieties only last a few weeks but are amazing in flavor and texture: empires, winesaps, lady apples are just a few NY specialties. Pears are starting too: many are also keepers and mature with flavor; old style keeper pears are sickle and bosc. Peaches and other stone fruit are in abundance: many of the older hybrids are keepers too. Not all peaches and stone fruits are soft when ripe: hard but juicy old keeper peaches abound in NY State. Purchase fresh seasonal stone fruit and make peach or any stone fruit "butter": cook pitted peaches in just enough water until the fruit is totally soft and looses it's texture. Run through food mill and/or puree: if too runny, return to the stock pot and reduce. Old fashioned canning is called for to preserve these summer treasures for when the snow is knee deep. A quick canning how to is on the show: check the web or older cook books for specific details in this time tested method to preserve foods w/o chemicals or freezing. Chutneys are another great way to preserve the summer's bounty and save some $$$...basic chutney know how is given. More folks are looking to REAL RESTAURANTS for both culinary and visual entertainment: more companies are installing glass partitions between the kitchen and dining area for folks to "look see" how it's really done. Americans are embracing and honoring the craft of the kitchen and finally discarding fast food/junk food/dumged down chain garbage. A great short order cook is worth their weight in gold GOP is trying to dismantle the DEP DOH and EPA: all watchdogs for you and your food. Don't let big business rule our congress and push back. Your food safety is what you pay taxes for and INCREASES JOBS. New York Times editorial "Engineering Food for All" by Prof. NV Fedoroff is a total pie in the sky and Monsanto/chemical company shill write off. Yes, the original research in genetic modification was to feed the billions on the planet: GMOs are NOT SAFE AND ARE DESTROYING OUR FOOD CHAIN. Do the reading Professor or just go to your own Penn State U's ag dept....research proves the immune suppressor virus and chemicals are toxic to the plants, bees, pollinators, humans alike. The only reason these crops are modified is so they are resistant to roundup and other very toxic chemicals that the farmers use...that's it. Farmers are then dependent on Monsanto to purchase seed yearly; unlike in the old days when they could harvest their own.

This recording is part of the Old Time Radio collection.