December 10, 2011

This week, Markus Bachmann of Sonor Wines explains how he uses music in the fermenting process. We talk to Stephanie Pierson, author of The Brisket Book; we visit a beer stock exchange in Washington, D.C.; and Jane and Michael Stern head to Lafayette, La.

Episode Rundown

01:22 – 05:54 Beer Stock Exchange

Reporter Rebecca Sheir visits The Big Board, a bar in Washington, D.C., where a price fluctuates with a product's popularity. The more people buy of a draught beer, the lower its price.

Website: The Big Board
Recipe: Brussels Pork Carbonnades

06:16 – 12:43 The Sterns

This week, Jane and Michael Stern are at Johnson's Boucaniere in Lafayette, La.

Website: Johnson's Boucaniere
Books: 500 Things to Eat Before It's Too Late by Jane and Michael Stern and The Lexicon of Real American Food by Jane and Michael Stern
Recipe: Caramelized Catfish Sand Pot
Special Section: Holidays

13:12 – 19:35 The Brisket Book

Stephanie Pierson, author of The Brisket Book, says the key to braised brisket is cooking low and slow, with enough liquid to keep the meat moist.

Recipe: My Mother's Brisket
Book:The Brisket Book: A Love Story with Recipesby Stephanie Pierson

19:36 – 25:03 Sonor Wines

Markus Bachmann uses a unique fermenting process with his wines: He drops a speaker in the tank, plays music, and "the yeast starts doing total different things."

Website: Sonor Wines

25:12 – 31:45 Cooking Light Awards

Scott Mowbray, editor of Cooking Light Magazine, talks about the magazine's annual taste test awards, The Tasties.

Website: The Tasties: Grocery winners
Website: The Tasties: Artisanal winners
Book Giveaway: The Extraordinary Cookbook: How to Make Meals Your Friends Will Never Forget by Stefan Gates

33:46 – 45:00 Calls

Lynne talks to callers about heirloom potatoes, venison stew and a homemade Alfredo sauce.

45:08 – 48:27 Frozen CSA

Gary Brever, who farms near Alexandria, Minn., has developed a winter-share CSA that blanches and freezes the summer harvest to distribute in the winter.
Website: Ploughshare Farm

This Week's Recipes

Caramelized Catfish Sand Pot

My Mother's Brisket

Brussels Pork Carbonnades

Images from This Episode

The Brisket Book: A Love Story with Recipesby Stephanie Pierson
My Mother's Brisket
My Mother's Brisket
Stephanie Pierson
Markus Bachmann
CSA Winter Share
Gary Brever
Jane and Michael Stern

Jane and Michael Stern: Johnson's Boucaniere, La

The Sterns

More Information

The Johnson family has been serving boudin and other meats since 1937. Besides excellent boudin, order the "Parrain's Special" - stuffed grilled cheese with crumbled boudin balls and BBQ sauce in the center. If the Cajuns were to create a cheesesteak — this would be it.