January 2007

 

FP38: The Art of Seduction

28 Jan 2007, Posted by Jennifer Iannolo in podcast, recipes, sensuality

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy38TheArtOfSeduction294.mp3Podcast: Play in new window | Download | Embed Such activities do not always begin in the bedroom; in fact, they often begin at the table. But I’m letting you non-cooks off easy this season, as it’s time to let someone else do the cooking while you set the scene. Featured Recipe: Honeyed Chai Tea I’ll also share some interesting news from Les Halles restaurant in NYC, which is recycling its used cooking oil into a source for biodiesel fuel. Music: Beau Hall (www.beaurocks.com) Food Philosophy is a production of The Gilded Fork (www.gildedfork.com). www.culinarypodcastnetwork.com

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FP37: La Banca del Vino

22 Jan 2007, Posted by Jennifer Iannolo in beverages, podcast, travel

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy37LaBancaDelVino857.mp3Podcast: Play in new window | Download | Embed We continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility, but offered a wonderful tutorial on the varieties of wines from the different regions of Italy. In other news, my pals at Go Daddy are now sponsoring Food Philosophy, so you can get some great deals on your own piece of the internet: Go to www.godaddy.com and enter…

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FP36: The University of Gastronomic Sciences

16 Jan 2007, Posted by Jennifer Iannolo in farm, podcast, travel

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy36TheUniversityOfGastronomicSciences183.mp3Podcast: Play in new window | Download | EmbedOh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy. Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful…

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FP35: Cooking from A to Z – Rye Bread

08 Jan 2007, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy35CookingFromAToZRyeBread478.mp3Podcast: Play in new window | Download | Embed If you made a New Year’s resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking — and that means we’re making my favorite, favorite, favorite Seeded Rye Bread recipe. You can also find this on the Gilded Fork, and it’s an adaptation of a recipe from Bernard Clayton’s Complete Book of Breads. The book is worth its weight in gold. Happy baking! Music:…

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Special Announcement: Our Sirius Radio Debut!

04 Jan 2007, Posted by Jennifer Iannolo in podcast

Beginning January 4th, 2007, Food Philosophy and ReMARKable Palate will be broadcast in a weekly Thursday slot on Sirius Stars 102. The shows are now part of PodShow’s Sirius lineup, and will air at 9:30 PM PST, immediately after Adam Curry’s Daily Source Code. See you on the radio! gilded fork, Culinary Podcast Network, Food Philosophy, ReMARKable Palate, Sirius Radio, Adam Curry, PodShow

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