Podcasts about acid trip travels

This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes. Further reading and listening:If you're in NYC, take a trip to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.Enjoy these Low-acid coffee recommendations.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Meat and Three is powered by Simplecast.

This week, we're excited to welcome Michael Harlan Turkell to SALT + SPINE, the podcast on stories behind cookbooks.Michael Harlan Turkell is an award-winning photographer, podcast host, and author of Acid Trip: Travels in the World of Vinegar. START COOKING TODAY: Bookshop | AmazonOne of Michael's first memorable run-ins with acid wasn't in the kitchen, but in the darkroom developing film in school. Years later, however, a forgotten bottle of wine turned to vinegar, which launched a global pursuit of vinegar and the people, places, and history that influence the pantry staple.“Most chefs will tell you if a dish is missing something, it’s acid.”—MICHAEL HARLAN TURKELLWe sat down with Michael at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Acid Trip: Travels in the World of Vinegar. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Building a food business, running a farm and marketing a new product all take skill and know-how; and of course money. Coming up on this week's show, The Good Food Expo comes to Chicago. We'll talk to some of the key players and discover why it's become one of the leading events of its kind in the Midwest, if not the entire country. Jim Slama, the C-E-O of Family Farmed and Producer of the Annual EXPO, the Executive Chef of Fat Rice in Chicago, Abe Conlon, and one of the nation's leading experts, Michael Harlan Turkell, author of "Acid Trip: Travels in the World of Vinegar" tell us why we should care about these potent potables. Garden Educator, Corenna Roozeboom from Big Green schools us on gardening programs for students. And Kara Babinec is the Director of Sales and Marketing at Gunthorp Farms in LaGrange, Indiana on Meat Labeling: What's the Meaning Behind the Label?".

Akiko is joined by fellow HRN host Michael Harlan Turkell, author of the book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own. Tune in for a discussion of all things vinegar! Japan Eats is powered by Simplecast

Host of Heritage Radio's The Food Seen, Michael Harlan Turkell, joins Diane Stemple to discuss his book - Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own. Cutting the Curd is powered by Simplecast

Vinegar often plays an essential role in the food we eat. We use it in everything from baking to braising to pickling. But, author Michael Harlan Turkell writes that vinegar is "underappreciated and little understood." For his new book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own, Turkell set out to give vinegar its due. He traveled the world, learning how countries from Japan to France make and use vinegar. He also collected recipes from chefs who are using vinegar in exciting, different and delicious ways. He joins us for our latest Please Explain to discuss vinegar's many uses and how you can make your own at home. Micheal Harlan Turkell will appear in conversation with Francine Segan, Ivan Orkin and Neil Kleinberg at the 92nd Street Y (1395 Lexington Ave. at 92nd St.) on Dec. 7 at 7 p.m. Check out a recipe from Michael Harlan Turkell's Acid Trip below! OEUFS EN MEURETTE, FROM BERTRAND A UBOYNEAU, BISTROT PAUL BERT, PARIS, FRANCE SERVES 4 This dish takes the concept of bourguignon sauce and uses it to poach eggs. What you’re left with is the same rich stock, adding the decadence of a creamy egg yolk, with a side of toast to sop it all up. Bertrand, always in need of acidity, uses a portion of red wine vinegar in place of some of the red wine, which gives a much lighter quality to a dish that usually invites a postprandial nap, and instead has you feeling like conquering the day ahead. ¼ pound (115 g) THICK SMOKED BACON, cut into lardoons 1 tablespoon BUTTER ¼ pound (115 g) WHITE PEARL ONIONS, peeled, tops and bottoms trimmed 1 clove GARLIC, crushed ¼ pound (115 g) BUTTON MUSHROOMS, cleaned, cut into quarters 3 cups (720 ml) RED WINE, such as Burgundy, Beaujolais, Cabernet 1 branch THYME 1 cup (240 ml) RED WINE VINEGAR 4 EGGS, kept in shell, cold BLACK PEPPER PARSLEY LEAVES, optional TOAST and BUTTER   In a large saucepan over medium heat, render the bacon for 5 to 7 minutes, until it’s just browning but not burning. If it’s cooking too fast, lower the temperature. Pour out all but about 1 tablespoon of the fat (reserve the excess to cook with another time) and set the bacon aside (you’ll add it back in later, so try not to snack on it too much). Add the butter, onions, and garlic and cook for about 1 minute, until aromatic. Lower the heat to medium-low, add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the red wine, scrape the bottom of the pan to release the fond, and add the thyme. Bring back to a simmer and cook for 45 minutes, or until reduced by a third. Add the red wine vinegar and continue to cook for another 30 minutes. (If it’s too acidic for your taste, add ¼ cup water at a time until it’s not.) To poach the eggs, either in the pot of sauce itself (if you don’t mind a few stray pieces of egg white) or in a separate pot of water, bring the liquid to a bare boil. Make a small pinprick on the larger end of each egg, place in the liquid, and cook for 30 seconds (a Julia Child tip); this is just to set the whites. Remove the eggs and crack them into individual small bowls. Slide the eggs back into the pot to poach them. If you like a soft yolk, cook for only a few minutes. Using a slotted spoon, remove the eggs and set aside. In individual serving bowls, evenly distribute the onion and mushroom mixture, then pour a bit of the sauce, enough to cover an egg, into the bowl as well. Place the eggs into the bowls and garnish with the bacon, freshly cracked black pepper, and parsley, if using. Bon appetit! Note: Jonathan Capehart guest-hosted this segment of The Leonard Lopate Show.

In his new book, ACID TRIP: Travels in the World of Vinegar (Abrams Books), Michael Harlan Turkell takes us on a fermented look into vinegar's soured past and bright future. He shares tales and experiences from his travels throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. A Taste of the Past is powered by Simplecast