Extras

Something good is on the way.

Something good is on the way.

WELCOME TO FIELD & FEAST EXTRAS

Extras are interviews and other tidbits of information not broadcast over the airwaves on Field & Feast the radio show; they live solely online.

It’s not because they aren’t worthy of broadcast, it’s just that there’s only so much “on air real estate” where these can reside; not so online (at least not yet).

One of the  differences of Extras interviews from broadcast interviews is they will often be longer, and for the most part, unedited and unscripted, save for introductions and closes.

It is the raw interview as it happened, with many of the ums and ahs, long pauses and occasional silliness left intact. These are most often telephone interviews with authors, chefs and others.

So stop by often to hear what the broadcast audience is missing.

 

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Chef Susan Feniger: One Hot Tamale

April 17, 2013

Chef Susan Feniger is coming to Austin to teach a class April 26 at Central Market. It's part of Central Market's Passporte Brasil promotion, that begins April 24 and runs through May 7, 2013; if you live in Central Texas (or plan to visit during this time), you can enter to win one seat in her class, along with a copy of her latest cookbook: Susan Feniger’s STREET: irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes.

Tuesday Tip: Grow a Home Vegetable Garden

July 10, 2012

Feel the thrill, the power, and the joy of making meals from the ground up when you grow your own food. It doesn't require a farm sized plot, nor does it need to take a lot of your precious time.

Parts of a Knife

July 1, 2011

It's handy to know what the parts of a knife are called. This way when you're helping in the kitchen and whoever is cooking tries to hand you a knife, telling you to grab the bolster, you won't dash off to the bedroom to pilfer a pillow. That would just be embarrassing.

Global Gastronomy

December 30, 2010

Many global cuisines rely on a combination of three aromatic vegetables and herbs sautéed together to form the foundation of savory recipes, giving them their distinctive flavors.

Chiffonade

December 30, 2010

Chiffonade is a cooking technique whereby you stack leafy greens or herbs and cut them into thin ribbons. In French, the word means "rags" because that's what the shreds look like when you're done.

Crashing the Stock

December 30, 2010

Crashing the stock is a step in the cooking process that involves discarding the water in which meaty bones (beef, poultry or veal) simmer, releasing impurities that rise to the water's surface as scum. After crashing the stock, the pot containing the bones is refilled with cold water and brought back to heat.