Foodista Food Blog of the Day Badge

 



 

 

Dilly Pickled Onion Slices on Punk Domestics

Powered by Squarespace
This form does not yet contain any fields.

    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

    Full Disclaimer

    International Food Blogger Conference 2011 NOLA

    Entries in Jamie Peha (1)

    Wednesday
    Sep142011

    On the radio: Table Talk chat about Pickles & Tomatoes

    icon-gallery

    Some of you know I was on the radio this morning. I had a wonderful time chatting with  Jamie Peha of Peha Promotions, and her co-host, well-known restauranteur "Chef in the HatThierry Rautureau about all things pickled.

    Included on the show that day, to talk about TomatoFare2011, were Roy Breiman, Culinary Director of the much-acclaimed Copperleaf Restaurant & Bar, which is located within the gorgeous 18 acre Cedarbrook Lodge, and Mark Bodinet, the Executive Chef of CopperLeaf Restaurant & Bar.

    We learned a lot from each other, laughed a lot (sometimes at each other) and I think you might enjoy listening to it too.

    Here's the audio portion from today's Table Talk radio show.

    ~~~~~~~

    Right after the radio show, we had another fun conversation in the hallway about a jar of home-made fermented "sour" pickles Jamie brought with her this morning. The conversation was caught on Jamie's iPhone.

    In this short video, Jamie Peha interviews (cross-examines?) me about whether or not her first batch of home-made pickles, made from her family's 50-year-old recipe, are safe to eat! 

    For more information about fermenting* cucumbers to make pickles check out my blog post from one year ago, entitled "NYC-style Sour Dill Pickles...the fermentation is finished!"


    *No vinegar is used in the fermentation process.