Flavor Spray, Cultured Meat and Port and Madeira
Flavor Spray?? Why do we need to spray flavor? OK no calories but is it a good idea to divorce flavor from food? Are we supposed to eat like in Star Trek? Should we want to? The Guys also discuss the emerging concept of food production: growing animal muscles in a laboratory. These are known as "cultured meats". It's as disturbing as it is disgusting. The challenge, say the producers, is texture. It is hard to exercise it the "muscle" but they're working on it. The Guys response: "Where are we going and how did we get in this hand-basket?"
Bartholomew Broadbent, America's foremost expert on food and wine, joins The Guys to talk about Port and Madeira, cigars, English manners and the bloody French! Did you know that America has now become the largest importer of Vintage Port? Broadbent feels that though port has been considered primarily a dessert wine, the cuisine of America lends itself to port drinking overall. Port was once the drink of "old crusty old men in leather arm chairs," says Broadbent. "I remember being a crusty young man drinking port in a leather armchair," remembers Francis.
Bartholomew recommends two ports in particular A.A. Ferreira (the largest selling port in Portugal) and Quinta do Crasto and he recommends their table wines as well.
Podcast Date: 8/15/2005