This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he has encountered as a “taco scout,” how to eat a dozen tacos a day and the rise of the $15 gourmet taco. Plus, we get an in-depth look at the life and legacy of James Beard; Adam Gopnik walks us through creating his own whimsical dessert; and we whip up a delicious Danish Dream Cake.
This episode is brought to you by Master Class and King Arthur Baking.
Questions in this Episode:
"This summer I grew a cluster tomato called Juliet. It was delicious. It is around 2+ times the size of a grape tomato and obviously smaller than a roma. The frost etc. has arrived and obviously the vast majority of the numerous remaining tomatoes are not ripening. Here is the question - any suggestion as to how I might be able to make use of them?"
"Why is the jack-o-lantern type pumpkin maligned as a food source? It is packed with edible stuff, from seeds to flesh, and the flavor is delicate and nuanced. This leads to my follow-up questions. What cultures across the globe have specialized types of pumpkins and squashes used for various dishes? How do other cultures view the use of pumpkin for food vs. decoration?"
"Can you explain the different types/classes of olive oils and how to get good ones? What is cold pressed, extra virgin versus virgin etc.? What are the recommended applications for each? The olive oil industry is rife with stories of companies cutting the oils with other oils etc."
"I'm embarking on making a Salsa Macha from dried chilis, seeds, nuts, garlic (maybe) and olive oil. I need advice on making sure it's shelf-stable, preferably something that doesn't need to be refrigerated. I know that garlic-infused oil can be dangerous if left out or not acidified. Any recommendations on how to make this salsa in way that would allow me to safely keep it in the cabinet?"
"My question is about pork. I love pork tenderloin and pork chops and other pork dishes when they are fresh off the grill or out of the oven. But on day 2, I find that I don’t really enjoy the flavor of the meat reheated, as it has an almost metallic flavor. We have tried to reheat it different ways but it never is as good as it was originally. Are there any suggestions for enjoying pork on day 2?"