Last week I was contact by the producer of Open Source, a public radio show with Christopher Lydon out of University of Massachusetts at Lowell. They had a Thanksgiving 2.0 radio show scheduled for November 18th and I had time to participate. Turns out I was to be 1 of 4 guests for the show. First off was Jim Leff of Chowhound, Derrick from An Obsession with Food, Julie from A Finger in Every Pie and of course, Me.
I really had no idea what to expect, but Chelsea kept tabs on me and got me situated with times and what to expect. Maybe 30 minutes before I ran back out to our detached garage in the back yard and sat at my desk, waiting. I had some reference material handy, just in case. I lifted up the phone every 5 minutes or so, just to make sure we had a connection. The phone rang and it was time. Time to sit and wait. What with station intros and news bits, much of the time you’re listening to dead air. I was only to be on for a portion of the show, that was fine. Being on air for 60 minutes sounded a bit much to me. I was done in 40 minutes and went on my merry way.
If you visit the Thanksgiving 2.0 link and look for the “click to listen so the show” link, it’ll download the mp3 and you can listen to the entire show, too cool.
MeatHenge
"If it ain't pork, it ain't sausage"
How fun. I used to be the president of my teacher’s association local (3,000 teachers) so I did the radio and TV interview gig a few times. It can be scary, but it’s fun later. (Unless you have to see yourself on TV, that can be scary.) Talking about your food blog would be much, much more fun than talking about whether the teachers are going to go on strike!
I would love to hear it but I have not entered the MP3 era yet. I’m seriously impaired when it comes to new technology.
Kalyn! You’re in the education business. Go educate yourself! How hard can that be?
xx
Bigs: My approach to doing radio (only done it twice) is beer. I’ll go listen now, sans beer. Much easier than being “on.” (Kalyn, you listening?)
OK, I’m back. I just listened to your part, Guy. You did great. Heh. Upside-down turkey in that little oven.
PS: What do you call a turducken that’s made with tofu instead of turkey? Ha ha! Yeah! Cookiecrumb said a naughty word! (Oh, wait. Turducken is already a naughty word.)
Hey Cookie,
Your approach to radio is beer? My approach to life is bourbon.
Thanks for the kind words. I suppose it takes practice. It really really helped doing book signings with Owen from Tomatilla for Digital Dish. I noticed the more I got in front of people and spoke, the easier it got. I still feel awkward, but at least I’m not a stuffed shirt or some over bearing knowitall.
Biggles
Your blessing is that you’re completely not an overbearing know-it-all. Maybe “know-it-some.” I thought you sounded impressively knowledgeable about cooking meat. (Vegetables; another matter.)
You ever watch that turd Steingarten on American Iron Chef? Pshaw. Overbearing drunk. Revoke his media license.
(PS: I sit here drinking a hot toddy made with Jackie D and a drib of heated apple juice and warm water. But I’m not overbearing. And I’m not drunk.)
–Man, winter just started!–
I remain your biggest fan.
hey Biggles…..LOVED the show, came in loud and clear even across the pond!
(I thought you’d have a whiskey-drawl….)
You sounded great!
Is there a Christmas OpenSource show on the books?
Hey Melissa,
Naw, ain’t got no drawl. I felt too semi-nervous and awkward to pull one out.
I haven’t heard anything about doing another show. But I’m not sure I’m the NPR type. There were a few people in the comment section that were none too pleased with That Meat Guy. Heh.
Biggles
yikes…..there are non-meat-lovers? Heavens!
(there was a comment section? I’ll have to take a gander—I’m sure your feelings weren’t hurt!)
Hey Melissa,
Heck no. For some odd reason, I really liked it. Ya know the woman who said I had making gravy all wrong? I pulled out of that one just FINE. BRING IT ON !!!
That radioopensource web page seems to be a blog of some kind. Neat.
I’m sure you make gravy just right. As you say, no gravy can be bad. Gravy is good.
My only variation on your method is that I simmer the turkey neck and giblets with some savory veggies for a while, and use that instead of chicken broth.
We’re picking up our turkey today! Brine overnight, roast tomorrow.
Gravy.
Hey Cookie,
Yeah, that’s what that lady said on the radio and said I had it all wrong.
I do that method from time to time and attempted it on Thanksgiving day. But Mama made me use the heart or liver, which I don’t like. I simmered the stock for hours. To me, it tastes like metal. I couldn’t add it. In fact, I had to dispose of it post haste before I wretched. It smelled good for a while though. I put creamy white peppercorns in it with a bay leaf, carrot, celery … stuff like that.
Turns out I wouldn’t have had enough stock anyway. I ended up using 2 pints of broth!
mmMmmMmm
Well, you’re right; it rarely makes enough broth… Next time you try giblet/neck broth, remove the liver after about 10 minutes (as soon as it seems cooked) and give it to your dog. What, no dog? Give it to your cat. Liver gets narsty when it’s cooked too long. In fact, take out all the giblets once you get that faint offal smell started, and just let the neck do its work for the rest of the simmering.
We ended up getting a heritage turkey today from Whole Foods; not even gonna brine it. ohboyohboy
Hey Cookie,
Yeah, that was it, liver. All we gots is a little bird and I think steaming liver wouldn’t excite him much.
How much those Heritage birds go fer?
It cracks me up that you are squeamish about liver in turkey broth when you pig out on rabbit pate. It’s all good, baby! …and so good for you, too. Don’t be hatin’ on the liver.
No, he not be hatin’ on the liver. You just don’t want to cook it too long. (You’re cute, Mama. I love it when you show up.)
Bigs: Well! We bought the turkey a week after T’giving, and originally it went for $3.29, but we only paid $1.89 a pound. They had frozen it, so no spoilage. It was really flavorsome, without being creepily gamey. A major, grand success.
Oh. And we’ll be talking about the gravy. Tomorrow. Sha!!