Episodi
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John and Evan talk about the food news you need to know. They start off with John talking about the cooking class he taught and what recipe he used. Then they deep dive into hot pizza talk since it's Evan's new obssesion. Then to food news to hit the topics of watercress being the best, Campbell's Soup changing it's name (maybe) and how we're getting gouged on meat but it has nothing to do with inflation. Thanks for listening!!!
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John and Jeni keep it simple and pick one book a piece this time. Here are the books covered:
Ham: An Obsession with the Hindquarter by Bruce Weinstein (Author), Mark Scarbrough (Author), Marcus Nilsson (Photographer)Ham: An Obsession with the Hindquarter: Weinstein, Bruce, Scarbrough, Mark, Nilsson, Marcus: 9781584798323: Amazon.com: Books
The Professional Chef 10th Edition by The Culinary Institute of America (CIA) (Author) The Professional Chef: The Culinary Institute of America (CIA): 9781119490951: Amazon.com: BooksDon't actually buy these books off of Amazon, look them up, write it down and go to your local bookstore and get them. You'll be happy you did.
Thanks for llistening!!!
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Episodi mancanti?
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John and Evan reminisce about the highs and lows of the foods they ate while on vacation (spoiler: John did a little better). From Cheltenham, Cardigan and Dublin to Seattle, Portland and Wheeler, we cover the gamut of good, great and gross meals across thousands of miles. Check out our Facebook group for pics of almost everything we talked about. Thanks for listening!!!
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John and Jeni talk about more of their favorite cookbooks. Here are the books covered:
Mexico: The Cookbook - by Margarita Carrillo Arronte (Author), Fiamma Piacentini (Photographer)
https://a.co/d/cUs07J5
Momofuku: A Cookbook - by David Chang (Author), Peter Meehan (Author)
https://a.co/d/eYUZqSH
My Korea: Traditional Flavors, Modern Recipes -by Hooni Kim (Author)
https://a.co/d/4za8F9R
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] - by Aaron Franklin (Author), Jordan Mackay (Author)
https://a.co/d/3CUisl8
Barefoot in Paris: Easy French Food You Can Make at Home -by Ina Garten (Author), Quentin Bacon (Photographer)
https://a.co/d/fqo8Czv
My Bread: The Revolutionary No-Work, No-Knead Method -by Jim Lahey (Author), Rick Flaste
https://a.co/d/fqgqRXP
Don't actually buy these books off of Amazon, look them up, write it down and go to your local bookstore and get them. You'll be happy you did.
Thanks for llistening!!!
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John has a fun convo with Mumtaz Mustafa and Laura Klynstra, authors of the wonderful cookbook Gather and Graze. They talk about their travel, cooking and friendship that led to the creation of this easy-to-use cookbook. From the design and photos to the incredible recipes and menus, you won't want to miss this. Thanks for listening!!!
You can find their book here- https://www.amazon.com/dp/1510777016?&tag=skyhorsepub-20
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John and Evan talk about the best food news stories of the week. Stories about the Baltimore Hooters leaving for a good reason, the Michelin Guide makes you pay, a guy wrote a huge McDonalds book and theres a nugget company making a thing wwe thought should have been made a while ago. Thanks for listening!!!
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John and Jeni talk about some of their all-time favorite cookbooks including tomes on Jewish cuisine, charcuterie creation and easy ways to figure out ratios for cooking. Listen in to this part 1 for the beginning of what we hope will be an informing series. Thanks for listening.
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John talks with Jay Reifel, co-author of the incredible book A History of the World in Ten Dinners. John and Jay talk about the book, which is part history book, part cookbook and all entertaining. From Garum and Laser (the plant) to cookbook poetry and historical chef's technical advancements they cover as much as they can. Tune in and find out about what it took to create the magical creature that is the Cockathrice and what exactly a Cockathrice is. Thanks for listening!!!
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John and Jeni talk about what they're cooking, where they're eating and get onto the topic of what makes a good cook book and what some of their most-used cookbooks are. Thanks for listening!!!
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John explains the macabre history of the Sin Eaters from ye old jolly England. It weird and creepy and we know you love that kind of thing so you're welcome. Thanks for listening!!
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John has a chat with Max Lents, one of the founders of the incredible Baltimore Spirits Company. They talk about what it was like getting the distillery up and running, how Max found his passion and why there is a barrel of something-that-shall-not-be-named lurking in the aging room. They also talk about their favorite products (gin, rye, brandy, punch) from the distillery and what John learned at a tasting there. Thanks for listening!!
Find the Baltimore Spirits company at:
Website: Baltimore's Distillery – Baltimore Spirits Co.
Facebook: Facebook
Instagram: The Baltimore Spirits Company (@baltspiritsco) • Instagram photos and videos
Twitter: X (twitter.com)
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John regales with the connection of lamrey pis, the british monarcy and it's connection to The USA, the Great Lakes and more importanly, Michigan. Thanks for listening!!!
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John and Jeni have a cozy catch up before diving into the Land of the Midnight Sun and sampling some Norwegian Hot Dogs.
From a standard Pølse med Brød with mustard and ketchup from a gas station to a Grillpølse with French fried onions and shrimp salad (yes, shrimp salad) after a night of drinking we give a rundown of Norway's national love affair with hot dogs. Thanks for listening!!! -
John and Jeni talk about what makes a Pâté a Pâté. They talk about the styles (Pâté, Terrines, Galantine or Ballotine, Roulades or Mousselines) and how they are made. We also talk about how to garnish them along with what we cooked this week. Thanks for listening!!!
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This week John tells the story of the 1814 great beer flood of London. Its a horrificly porter-soaked tale of incompetence, classism and death. Content warning: This story involves the death of children and a disdain for poor people. Thanks for listening.
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