Tom Harte
Host - A Harte Appetite; Former Host - Caffé ConcertoTom Harte is a retired faculty member from Southeast Missouri State University where he was an award-winning teacher, a nationally recognized debate coach, and chair of the department of Speech Communication and Theatre.
A founder of “My Daddy’s Cheesecake,” a bakery/café in Cape Girardeau, a food columnist for The Southeast Missourian, and a cookbook author, he combined his passion for food with his passion for classical music as former host of the daily program, The Caffe Concerto.
An inveterate traveler, as well as a connoisseur of food and classical music, Tom has been to the five major continents and sailed the seven seas in search of great music and great cuisine, delicacies which he enjoys most when consumed simultaneously.
Tom is host of A Harte Appetite.
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Where would you find the most authentic Chicken Kiev? Probably Ukraine. The definitive Peking Duck? Certainly Beijing. The perfect Swedish Meatballs? Obviously Sweden. Or maybe Ikea. And where would you go to find the ultimate Greek yogurt? That’s not so easy a question to answer.
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You might expect as much from a cheese made in a country with a long tradition of cheese making. In the Netherlands, but the practice can be traced back at least as far as 800 B.C.
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The Ritz cracker was a considerable improvement over previous crackers. Not pale or square but golden and round the Ritz was the result of leaving out the leavening and adding more shortening to make a crisper, more buttery product.
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Cake mixes have some real advantages over home made. For instance, they’re much more forgiving. Over-beat the batter and they still bake up fine. Under-beat it and the result is nonetheless perfectly acceptable. Take a box cake out of the oven sooner than you should and all will be well.
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Butter is to the Irish what olive oil is to the Italians. They cook almost everything with it and though they might occasionally be cowed into using a butter substitute like margarine, they would never think of insulting guests by offering it to them lest it bring shame upon the house.
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Of all the culinary accidents in human history, which include the chocolate chip cookie and, if you believe Charles Lamb's account, roast pork -- surely fudge must rank among the most serendipitous.
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Though watercress has been an English tradition at high tea and even in school lunches for years and years, the truth is, relatively speaking, the Brits are newcomers to the plant.
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It’s hard enough to keep your hands out of the cookie jar, but what’s really difficult is keeping your fingers out of the mixing bowl. In fact, the practice of eating raw cookie dough has become so popular that many people buy packaged cookie dough from the grocery store with absolutely no intention of ever baking it.
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A trifle is the perfect showstopper for any table.
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Even before people thought of putting it in food, lavender was casting its spell. It has been cultivated since the beginning of recorded time.