Radio Kitchen

Format: 2014-07-10
12/07/10 Pie Crust
0 Comment(s)
 
For years Al has been struggling with one seemingly simple aspect of baking, and that is making a really good pie crust.  When it comes to the fillings, he's got that covered.  But making an ideal, light, flaky crust has been a fight.  But at long last, he seem so gotten it down pretty well.
Here's the recipe he's working with, with great success.   Al's Can't Miss Pie Crust Dough   Makes sufficient dough for a two crust 10 inch deep dish pie * 2 1/2 cups all-purpose flour, sifted * 1 1/4 tbs white sugar * 1 level tsp salt * 1/2 cup butter flavored shortening * 1/4 cup butter * 1 cup
0 Comment(s)
 
11/02/10 Mustard In All Its Glory
0 Comment(s)
 
11/23/10 Sausage And Wurst
0 Comment(s)
 
It may have been Oktoberfest or it may have been football tailgate parties that got us thinking about our topic for this week's show...and that would be sausage and wurst. We weren't initially aware of it, but these incredibly savory packages of meat and seasonings appear in one form or another in mosst countries around the world. There are two types of sausage: dried, cured sausage, which is ready to eat, and fresh sausage that needs to be cooked up. When it comes to beer and sausage, i.e., the kind of food we crave this time of year, the German varieties are hard to beat.
0 Comment(s)
 
10/05/2010
0 Comment(s)
 
10/12/2010
0 Comment(s)
 
08/31/2010
0 Comment(s)