Spilled Milk

By Molly Wizenberg and Matthew Amster-Burton

Listen to a podcast, please open Podcast Republic app. Available on Google Play Store.


Category: Food

Open in iTunes


Open RSS feed


Open Website


Rate for this podcast

Subscribers: 271
Reviews: 3


 Oct 17, 2018

A Podcast Republic user
 Aug 11, 2018

A Podcast Republic user
 Aug 9, 2018

Description

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Episode Date
Episode 411: Hazelnuts
38:06
Today we meet Filbert and Kent Cobnut as we discuss the nut of the hazel. Molly invents diseases and tells us a story as we bet on the winner between shrub vs tree vs bush. Hazelnuts https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/R0sIBumW.jpg
Nov 14, 2019
Episode 410: Spouseless Eating 2
46:07
Spouseless Eating is back and its bigger and better than ever. We follow our corporate bylaws as we discuss breeding plumage, throngs, droves and how many peas are necessary. Any comments, email lormath@blarg. Spouseless eating 2 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/CZoUga9W.jpg SAVORY LIMAS IN CREAM by Lynn Beaumont 1 pkg. frozen lima beans or frozen shelled edamame 1-1/3rd c. cream 6 thin slices of onion or 1 T. dried onion flakes 3 cloves 2 bay leaves Dash of nutmeg Fresh ground pepper and salt to taste ¼ c. butter Cook limas or edamame according to package. Combine rest of ingredients except butter in a saucepan and bring to a simmer. Let simmer for 5 minutes. Drain beans and add butter to beans. Strain cream mixture over beans and taste for salt. Pour all into a big bowl and enjoy! Bon appetit!
Nov 07, 2019
Episode 409: Hard Seltzer
42:44
Today we embrace our inner bro and drink from The Slender Can. We confront kids in trench coats, sexy water, oval shaped circles and hard truths. Bet you didn't think we'd be talking lobbying and tax rates on this show, but we are full of surprises. hard seltzer https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/TiWIfN1c.jpg
Oct 31, 2019
Episode 408: Tahini
34:06
Today we visit the most fertile of crescents and confront conspiracy theories to discuss Tahini. We are all over the place, from the renaming of Tammy to salt ponds to skimming hulls. All in all, we decide that we belong together and have way too many episodes. tahini https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/AxFzRbCf.jpg Morning Glory Muffins https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/-o2pSW72.jpg Morning Glory Muffins pt 2 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/U6hIFmF-.jpg
Oct 24, 2019
Episode 407: Snickerdoodles
32:04
Today we breathe life into whimsy, and note that Producer Abby will leave when she is good and ready. There are lots of notches on our bedposts and not a speck of chocolate anywhere as we slam poets and grate cinnamon sticks all in the hopes of discovering if we are Snickerdoodle people or not. snickerdoodles https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/s0rUjcjv.jpg
Oct 17, 2019
Episode 406: Kimchi
37:44
We open with a flashback to episode one, and the return of Keanut as we try to follow The Molly Way. While munching on Kimchi, we discover sophisticated pickles, the miracle of digestion and how hard it is to hold a pancake in the night. Kimchi https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/XWEueWhe.jpg
Oct 10, 2019
Episode 405: Pocky Sticks
25:19
Today we battle stickbiscuits, fake maple flavoring and the patriarchy to taste Pocky Sticks. After a DTR, we learn about Adult Milk and pick our favorite Pantone colors before deciding against harmonica lessons. It's for the best. pocky sticks https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/DKVUFmOP.jpg
Oct 03, 2019
Episode 404: Pancetta
45:23
For once in our lives we confront the annoyance of bacon and thundering hooves to discuss the wonder that is pancetta. We chat with Special Guest Dan Ahdoot about blanching bacon and our favorite pasta dishes as we are touched with the meat wave. pancetta https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/hZtyph69.jpg Special Guest: Dan Ahdoot.
Sep 26, 2019
Episode 403: Ice Cream Sandwiches
31:32
Rated: NFJ (Not For June) Today we discuss feeding different needs, cookie texture and whether we've ever been to a baseball game. Volume quirks and numerical settings may seem boring at first but just wait until the end when we finish simultaneously. ice cream sandwiches https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/hsY-KSG9.jpg
Sep 19, 2019
Episode 402: Camping
55:56
Finally the episode you've all been waiting for, Matthew and Molly go Camping. Join us in the wilderness where we discuss spin-off series, down slope urination, and The Devil's Club as we sing songs around the campfire and wonder how cold can it really get. Listen as we encounter wild ponies, vermin and mail merge all before discovering the magic of fire. http://www.spilledmilkpodcast.com/donate Camping 1 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/XcP2Qb0v.jpg Camping 2 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/HUhjcdmI.jpg
Sep 12, 2019
Episode 401: Chickpeas
41:11
This week we face our fears as we discover deceptively delicious chickpeas. As we decide if the skin fits and what to do with aquafaba, we put Producer Abby on blast and discover Molly's future apprenticeship. Chickpeas https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/FYc4Fd9g.jpg
Sep 05, 2019
Episode 400: PB&J
38:50
Today we reach into the vault with much less pep than expected as we talk about this lunch staple and embrace our inner Don Draper. We discuss sandwich protection, to crust or not to crust and BYOPBJ while Molly still can't get over human composting. PB&J https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/rvv0QVUR.jpg sandwich 1 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/dowi66RG.jpg sandwich 2 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/AQK0obZ5.jpg
Aug 29, 2019
Introducing We Love You (and So Can You)!
5:49
Here’s a new podcast for you! We Love You (and So Can You) is part reality show, part self-love school, and the best makeover podcast out there. Hosts Kristen Meinzer and Jolenta Greenberg (from By the Book) draw on their extensive knowledge of self-help to provide guests with a prescription for their next life challenge, whether it’s getting back into dating or starting a new career. The goal: for the guest to find the outstanding person who was there all along, and learn to love themselves more. We Love You (and So Can You) is out NOW - listen wherever you get your podcasts.
Aug 28, 2019
Episode 399: Taco Salad
36:08
Today we listen to the sound of nostalgia as we consume Taco Salad with (almost) all of the fixings. Molly gets morbid and yet again, brings it around to Willy Wonka as Matthew decides the order of composting. After a whole lot of vamping we are finally rewarded with the return of Mrs. Cubbison. Taco Salad https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/tJNvYeSR.jpg
Aug 22, 2019
Episode 398: Seaweed Snacks
22:38
Today we eat these salty, delicious snacks and bemoan their caloric deficiencies. We discuss methods of tantrum prevention, childhood freak-outs and mean dentists as we wonder if this is funny at all. Seaweed Snacks https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Kn9PGejj.jpg
Aug 15, 2019
Episode 397: Backpacking Food
55:37
Today we embark on a field trip! All the way to REI. We become Dehydrated Gourmets as we test our limits reconstituting meals through hordes of chipmunks, creepy camp songs and a whole lot of vamping. Nothing can prepare you for our Inner Enchantments. backpacking https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/AIrhQyUI.jpg
Aug 08, 2019
Episode 396: Powdered Peanut Butter
30:23
Today we start out and end up the same way, confused. We are either early adopters or late bloomers as we try to discover what this stuff is and why. Through mouth mortar and puberty powder we chat about Matrix themed threesomes, pod people and the beautiful Keanut. Peanut butter powder https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/8vO6U-oD.jpg
Aug 01, 2019
Episode 395: Sourdough
35:37
This week we introduce you to Sylvia and The Sourdough Diaries as we become starter parents and make trillions of new friends. We get really excited about Pliny the Elder as we myth bust and debunk all over the place. Look forward to a dense crumb, mail order starters and a Sleepy Molly. Sourdough https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/p-5Ovp4h.jpg
Jul 25, 2019
Episode 394: Pizza Delivery
40:23
Get ready for us to crumb to life as we order a pizza live on the air, in real time. We are inspired by the robust Supreme Pizza as we discuss meal trains, slumber parties and the plights of delivery drivers as we learn the difference between hot bags and fun bags. pizza delivery https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/o0kIgRhu.jpg
Jul 18, 2019
Episode 393: Parmesan Cheese
43:02
Today we embrace our identities as consistent jerks as we discuss whether what we are tasting is nutty or are we just lazy. We learn about tongue blossoms and cauliflower ears, the emotional fragility of cheese companies and some really gross museums while crunching on crystals. parmesan https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/-MvkbCnG.jpg
Jul 11, 2019
Episode 392: Spice Organization
35:41
What's up dill weed? Today we try not to yuck your yum as we go through M & M's spice drawers. We learn about Matthew's annual Great Spice Purge while debating Muppets vs. Disney, and the importance of decanting. #spiceorganizationremodelgoals spice organization matthew https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/DkPSjAKb.jpg Molly's spices https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/wu3z0k-5.jpg
Jul 04, 2019
Episode 391: Pineapple
51:00
Up your picnic game and church key parties with these bromeliads. Today we grow more tender as we learn about etymology and Matthew's bat biases while eating the apple of pine. These tart and juicy infructescences lead us to domain squatting, earldoms, butt rot and so much more. pineapple https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/bniTVk9w.jpg
Jun 27, 2019
Episode 390: Ridged Chips
30:48
Today we learn that these chips are not ridged for pleasure, but for oral discomfort. We encounter alligators, crocodiles and the ice cream truck while debating who is the Big Dipper and who is the Little Dipper. Ridged Chips https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/JWynwped.jpg
Jun 20, 2019
Episode 389: Pistachios
37:39
Get ready for puberty metaphors, lawn paintings and Greek botanists because today we are talking about Pistachios. Molly disrespects the agenda and we painstakingly open seams to dip our toe into the dark web and debate when the Earth will die. pistachios https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/7OcgAztC.jpg
Jun 13, 2019
Episode 388: Peanut Butter Cups
44:00
Today we reveal the unfair legacy of the Reese daughters as we discuss textural perfection, microcrackles and torture devices along with cup size preferences. Buckle up because this episode is packed with secrets, duets and a quiz for the ages. 388 Peanut butter cups https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ZsKywpxX.jpg
Jun 06, 2019
Episode 387: Quesadillas
28:58
Today we keep it medium as we discuss yet another way to melt cheese on something. We wonder whether to start a cult and why not lunch? This is NOT a type of taco so don't even say it and remember never to question Producer Abby's editorial decisions. 387 quesadillas https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/f-LNzfvS.jpg
May 30, 2019
Episode 386: Batch Cocktails
33:52
Today we welcome Guest Maggie Hoffman into the studio to teach us the ways of the batch cocktail. We learn that Matthew is stingy with ice, how to serve alcohol family style and what to do with leftover cocktail. batch cocktails https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/lI8He2Rv.jpg The Happiness Cocktail from Batch Cocktails by Maggie Hoffman Makes about 8 servings in a 1-liter swing top bottle 2 cups Carpano Antica sweet vermouth 1 cup bourbon 3 teaspoons Angostura bitters 1/2 cup water To Serve 8 orange twists At least 2 hours before serving, make the batch. Use a small funnel to pour vermouth, bourbon, bitters and water into a 1-liter swing-top bottle. Seal, turn gently end over end to mix, and refrigerate. To serve, turn bottle gently to mix. Place a large ice cube in each rocks glass, then pour into cocktail. Express oils from an orange twist over each drink and use twist as garnish.
May 23, 2019
Episode 385: The Dishwasher
41:15
Today we present the long awaited sequel to Washing Dishes, and heighten the drama with some bird watching, organ grinder monkeys and spiders. Matthew does some show-and-tell and we discover why good fences do make good neighbors, but not who is in the kitchen with Dinah. dishwasher https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/CYsClwdT.jpg
May 16, 2019
Episode 384: Spicy Candy
28:24
Today we go Xtreme. We swim through pools of saliva to eat hot worms, capsules and torpedoes. We learn some Spice Girls trivia, all about TRPV1, and the beginning of Molly's fear of dental emergencies. Spicy Candy https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/OHcf-q-4.jpg
May 09, 2019
Episode 383: Washing Dishes
33:25
Today we are good, giving and game about dish washing. We discuss racks, loads and peeing statues as we provide more tips and tricks than you can hope to handle. Sweaty hands and pet pigs make an appearance as well as Molly's sub-tweeting skills and Matthew's thoughts on pump action. washing dishes https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/up2loZ8b.jpg
May 02, 2019
Episode 382: White Chocolate
39:49
We get luxurious today as we reminisce about mall cookies, mousse and cake dreams while Molly shares her smizing skills. A new product is given the title Perfectly Engineered as we confront that age old question: What is chuck? White chocolate https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/QXapukc3.jpg English muffin 1851 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/BHBKRnv0.jpg
Apr 25, 2019
Episode 381: Cheese Toast
26:35
How have we missed this!? Today Wilf Chumbly introduces us to the magic that is Cheese Toast. We debate wearing barrister wigs, the merits of LARPing and where the word "rarebit" comes from all while avoiding the dreaded burnt edges. cheesy toast https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/8Wa-6cWE.jpg Cheesy EM https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/3F75JM4t.jpg Gooey Cheese Toasts with Mustard and Cayenne - from Tasting Hygge by Leela Cyd 2 large slices of 1-inch thick whole-grain or sourdough bread 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1/2 cup beer (I love Guinness for its maltiness) 1 cup shredded sharp cheddar cheese 1 teaspoon mustard powder (Colman's is my favorite) 3 dashes Worcestershire sauce Pinch of cayenne pepper Pinch of salt Optional Toppings Fried egg Fresh sage, roughly chopped Pickled onions Mango chutney Grainy mustard Thickly sliced heirloom tomato Seared broccoli Salad of butter lettuce and tangy dressing Toast the bread until dark golden brown and set aside. Melt the butter in a small saucepan on medium heat. Then add the flour and whisk to combine. Cook for about 2 minutes, until the mixture begins to smell toasty. Add the beer and cook for 1 more minute. Add the cheese, mustard, Worcestershire sauce, cayenne, and a pinch of salt and cook on medium-high heat for another 4-5 minutes, until bubble and thick. When the cheese sauce is ready, preheat the broiler and place the toasts on a cookie sheet. Generously spoon the cheese sauce all over each piece of toast. It's okay if some spills off. Douse the toasts a second time to make sure they are very saturated with cheese sauce. Depending on how absorbent the bread is, you may have a little cheese sauce left over. Broil for about 5 minutes, until the cheese sauce begins to brown in spots and look golden all over. Serve immediately with assorted toppings.
Apr 18, 2019
Episode 380: Pregnancy Cravings
27:57
Today we bring you unfortunate accents, oral hygiene tips and some tales of Dorito Deficiency as we chat about pregnancy cravings. We also learn about the genetics of taste, Molly's new royal obsession and vampire lore. It is a pretty full episode. 380 pregnancy cravings https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Eva-dJa_.jpg muffin breakfast https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/GoKdy0bR.jpg
Apr 11, 2019
Episode 379: MSG
30:40
Get ready for the Salty Superheros! Today we get super science-ey yet again as we delve into that woefully misunderstood origin of flavor, MSG. We learn about the nocebo effect and palate concordance before starting a new religion. 379 msg https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/yr4o7EKx.jpg
Apr 04, 2019
Episode 378: Frozen Fruit
41:03
Today we sample wild brick fruit at peak ripeness and return to Celestial Smoothies. We reminisce about Handsome Older Man Tony, newspaper shagging and raspberry coulis while wondering what it takes to be a mentor. 378 frozen fruit https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Nx2BE3W1.jpg English muffin https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/NFBUzv9z.jpg
Mar 28, 2019
Episode 377: Sauerkraut
35:00
Today we discuss that favorite of moms everywhere, Sauerkraut. We learn about hot dogs in Vegas, CRISPR and what high rollers are. Get out the turkey gravy!
Mar 21, 2019
Episode 376: Cheesy Puffs
39:16
Today we are confused but power through to find out just what cheesy puffs are. Molly remembers her history of cheese ball abuse as we discuss convening panels, oozing puffs and Superman trivia. Be sure to stick around for the Beautiful People of Friday Night Lights segment. 376 cheesy puffs https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/asKtTvf0.jpg English muffin 1851 https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/BHBKRnv0.jpg
Mar 14, 2019
Episode 375: Savory Pancakes
31:40
Today we go down rabbit holes to discover lots of fat and history as we munch on pancakes of the savory variety. Along the way we wonder where we got this idea, encounter a Japanese Patrick Swayze and find that the chance of a nap is 100%. 375 savory pancakes https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/FGkKUVFG.jpg Thomas English Muffin Breakfast https://files.fireside.fm/file/fireside-uploads/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/aVxlHJ9_.jpg
Mar 07, 2019
Episode 374: Hot Toddy
34:07
Today we visit Warm Cocktail World to find out what kind of podcast this really is. We decide Matthew's bartending skills need some work as we encounter rolodex hackers, hot acid and oily sugar. hot toddy https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/kJeIv0Wl.jpg
Feb 28, 2019
Episode 373: Flip Yogurt
32:24
Today we prove that we are not Car Talk by talking about sidecars, horsepower, torque and The Monkees. We find out if M & M are MFEO and learn to watch out for cherbies. Let's be real, this is all tangents. 373 flip yogurt https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ZIbiND9v.jpg
Feb 21, 2019
Episode 372: Oklahoma City
32:46
We are coming to you live from Oklahoma City, Oklahoma with a love letter episode to Molly's hometown. We hit up all the most iconic spots: Borg's, Nichol's Hills, the Fretwell's house, Casady Square and the various (now closed) storefronts of Molly's youth. Happy Valentine's Day! Be sure to stay away from Michael Douglas. borgs https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ykqgp2QO.jpg
Feb 14, 2019
Episode 371: Slurpees
44:38
Field trip! Today we make our true yet invalid opinions about Slurpees known to the world. We discover M & M's birthstones and their favorite My Little Pony characters, all while battling some serious brain freeze. 371 slurpees https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/IWGbDcUv.jpg
Feb 07, 2019
Episode 370: Fried Rice
35:57
Put on your VR helmets because it's time for Molly's annual review and to talk about confetti rice. We discuss backbone aromatics, injured fingers and studded food as we decide what was authentic for the time. fried rice https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/2RnnxZBt.jpg
Jan 31, 2019
Episode 369: Mayonnaise
44:56
Welcome to Matthew's nightmare. Today we wade through some Back to the Future trivia to bring you a live mayo demonstration and an attempt at exposure therapy. Spoiler alert: we just end up tired. 369 mayo https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/qFAcE7c_.jpg
Jan 24, 2019
Episode 368: Rotisserie Chicken
36:49
Welcome to The Danger Zone! Neither wind nor downed telephone poles nor minor illnesses will prevent us from bringing you some Molly bait, aka Rotisserie Chicken. Hop on the train of discussion as we learn the real definition of vegetarianism and remind Molly that this is, indeed, a comedy show. 368 rotisserie chicken https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/u3uq0jzE.jpg GREEN CHILE CHICKEN CHILAQUILES Okay, maybe Matthew said enchiladas on the show, but actually he’s more likely to use rotisserie chicken for these chilaquiles, which are awesome. 1 tablespoon vegetable oil ½ large onion, diced 1 cup chicken broth ¼ cup heavy cream ½ cup green salsa 1 cup shredded chicken A bunch of tortilla chips (maybe ⅔ of a 1-pound bag) 3 fried eggs Heat oil in Dutch oven or other large pot over medium-high. Add the onions and cook until starting to brown, about 5 minutes. Stir chicken broth, cream, and salsa, bring to a vigorous simmer, and cook until slightly thickened, about 3 minutes. Stir in the chicken, then the chips, breaking up the chips slightly with a spoon, stirring up from the bottom, and adding chips until they’re nicely coated. Serve on heated plates, topped with a fried egg. Yield: 3 servings
Jan 17, 2019
Episode 367: Baking Chips
51:14
Rated NFJ (Not For June) Today we live through excessive nibbling, alien abductions and more of Molly's Willy Wonka obsession to bring you an episode all about Baking Chips. Or Baking Morsels. Whatever they are called, they are better than any Baldwin. 367 baking chips https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/1wX9ZSIZ.jpg
Jan 10, 2019
Episode 366: Cabbage
42:34
Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh. 366 cabbage https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/foZc3q9x.jpg STIR-FRIED CABBAGE Cabbage Ginger Soy sauce Rice wine Vegetable or peanut oil Rice vinegar This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl. Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice vinegar and serve
Jan 03, 2019
Episode 365: Mulled Wine and Cider
43:16
Today our traffic jam of voices discusses holiday train sets, and hygge over glasses of painful wine. On our journey we encounter Hadrian's Wall, time capsules, space travel and even more fiery desserts than we planned on. 365 mulled wine https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/OEOf83mH.jpg
Dec 27, 2018
Episode 364: Tea Lattes
33:49
Get out your foaming wands! Today we discover just how fun Matthew is to travel with and then we get all science-y again. We discover that anything can be yucky, some interesting mom facts, and that Medium Art 101 would be a great class. 364 tea lattes https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/tLhdweUn.jpg The Official Spilled Milk Hojicha Latte (S-size) 6g (2 tablespoons) hojicha 50ml (scant ¼ cup) water 3g raw sugar (such as demerara or coconut sugar) 40ml (about 3 tablespoons) steamed milk Brew hojicha with boiling water 30 seconds using an Aeropress if you have one or a teapot if not. Dispense into heated mug. Stir in sugar and steamed milk; top with foamed milk. Yield: 1 serving The Official Spilled Milk Matcha Latte ½ teaspoon matcha powder ½ ounce hot water (about 180°F, not quite boiling) Steamed milk Sugar (optional) Pass the matcha through a fine-mesh strainer into a heated bowl or mug. Whisk in the hot water, then stir in steamed milk to taste (try 1 ounce to start) and top with foamed milk. Matthew likes them unsweetened, but if you’d like yours sweeter, try adding ½ teaspoon sugar along with the steamed milk. Yield: 1 serving
Dec 20, 2018
Episode 363: Multi Cookers (Instant Pot)
43:27
Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release. 363 instant pot https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/pdaDnFdc.jpg Instant Pot Chili This is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin. 3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes 3 dried ancho chiles 3 dried New Mexico chiles 2 dried pasilla negro chiles 2 teaspoons kosher salt 1 teaspoon dried Mexican oregano 1 tablespoon ground cumin 1 teaspoon dried coriander 1/2 teaspoon MSG 5 garlic cloves, minced 2 tablespoons vegetable oil 1 onion, diced 2 jalapeños, seeded (if desired) and minced 1 tablespoon lime juice 1 8-oz. can tomato sauce 1/2 cup water Toast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic. Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute. Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve. Yield: 6 hearty servings
Dec 13, 2018
Episode 362: Bulk Bins
38:28
Today, we are in a bulk state of mind as we discuss shrimp scoops, Amélie and our new #1 Fan. Eventually, Molly divulges her bulk section past and Matthew shows off his memorization skills. Oh, we also take luxury vehicles to task so this episode is a lot. 362 bulk bins https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/jFX1u2sA.jpg
Dec 06, 2018
Episode 361: Risotto
33:39
Welcome to... Risotto World! We've been given a mission and chosen to make it, blowing right through nap time in the process. This quickly devolves into our "sexiest" episode as we discuss scheduling adult time, building bedroom suspense and Carnaroli vs Arborio. 361 risotto https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ZULi-ygT.jpg
Nov 29, 2018
Episode 360: Cookies and Cream
26:59
So what if it is our second ice cream themed episode in one week? We do not have a problem so don't email us. Today we confront cookie smooshed frozen dairy desserts and ask: Are they cookie enough for us? Beware of false memories and melting blizzards. 360 cookies and cream https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/OsG6adJU.jpg
Nov 22, 2018
Bonus: Milkshakes 2
47:29
Welcome to Milkshakes: The Sequel. Today, we are steeped in legacy as we ponder the modern meaning of milkshake, whether you can be jealous of a high school and UPS drivers' secret coded language of beeps. Milkshakes II https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/20qfRfPe.jpg MATTHEW’S ULTIMATE COFFEE MILKSHAKE 6 ounces coffee ice cream (Trader Joe’s is excellent) 1 tablespoon coffee syrup (available at Trader Joe’s or in Rhode Island) 1 tablespoon chocolate syrup ¼ to ½ cup milk Set the ice cream aside to soften for 10 minutes or until melty around the edges. Add the coffee syrup, chocolate syrup, and milk to a blender and blend until combined. Add the ice cream and blend until well mixed. Yield: 1 large or 2 small servings
Nov 19, 2018
Episode 359: Stuffing
46:15
Today we play Filling, Foam or Substance as we discuss that Thanksgiving staple, Stuffing. Molly vamps and Matthew fluffs as we wonder where the phalanges are, when was Ancient Rome and what potatoes have to do with anything. 359 stuffing https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/NLfApPtd.jpg
Nov 15, 2018
Episode 358: Chicken and Rice
32:23
Once again, we go way too broad. Today, we discuss Chicken and Rice complete with excessive saliva and slippery lessons. Matthew discloses his rebellious tendencies and Molly christens herself the Mother Dish. 358 chicken and rice https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/1zUhpB21.jpg
Nov 08, 2018
Episode 357: Iceberg Lettuce
42:36
Today, Julia Turshen joins us to devour and discuss Iceberg Lettuce. After a quick visit to therapy and Molly's mind's mouth, we reminisce about Individual Side Salad woes and lettuce cups before christening Matthew "The Iceberg Man". We get pretty defensive of this much maligned lettuce, though we do end the show by slamming iceberg heads... 357 iceberg lettuce https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/gjgTmy3B.jpg Julia Turshen's Iceberg Salad with Pickled Shallots recipe to come soon! Special Guest: Julia Turshen.
Nov 01, 2018
Episode 356: Meal Planning
48:16
Have your plow and Google calendar ready, because today we are discussing Meal Planning. This is one of those episodes that may be low on comedy but high on usefulness, or so we are telling ourselves. Matthew gets put into the hot seat as we find out about The Meat List and call his mom. We pass strings of mongers as we learn to stride ahead and try to alleviate meal guilt. 356 meal planning https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/sHocq56w.jpg
Oct 25, 2018
Bonus: Kahlúa Live Show
29:32
Today we have a mid-afternoon cocktail hour among strangers while deciding make out session requirements, our Hogwarts House and basic rhyming etiquette. While sipping on Kahlúa cold brew cocktails, we discover that Matthew’s car knowledge isn’t up to snuff and that Molly’s Friday night needs some work. Blankets not included. This episode is sponsored by Kahlúa. Please drink responsibly. bonus kahlua live show https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/x7yXk0VB.jpg
Oct 22, 2018
Episode 355: Peach vs Nectarine
25:32
Forget Rocky vs Bullwinkle. This is the showdown we've all been waiting for! Today we embark on a skinless tasting and proceed to make things way more complicated than they need to be. Secret envelopes may be involved. Whispering fruits definitely make an appearance. But, no antlers were harmed in the making of this episode so don't write to us! 355 peaches vs nectarines https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/rTfR3lrP.jpg
Oct 18, 2018
Episode 354: Leeks
47:45
Grab your one euro logs and a sword, because today we are talking about Leeks. We learn about Matthew's unit price obsession and Molly's counter top sludge as we discuss the merits of this melting allium. Things will get dirty. 354 leeks https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Q9EFGMjN.jpg
Oct 11, 2018
Bonus: Kahlúa Cocktails
32:45
Pour a glass of Kahlúa and put on a sweater, we're going on a field trip! Today we discuss the slow passage of time, fashion cycles and snapchat suspicions as we sip on Espresso Martinis. We discover America's Last Top Model and which host is a ding-a-ling while coming up with some million dollar inventions. Bartender Mittens anyone!? This episode is sponsored by Kahlúa. Please drink responsibly. Kahlúa Espresso Martini https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Lidfh2GQ.jpg
Oct 08, 2018
Episode 353: Movie Candy
43:00
This week, we dive into boxes of Movie Candy while Matthew chickens out. Our intrepid hosts suffer bruised tongues and Red Vine abuse while chatting crushes, clammy hands and sexy librarians. Producer Abby strikes again! 353 movie candy https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/lxeRFw4l.jpg
Oct 04, 2018
Episode 352: Nectarines
40:40
Trichomes, botany and provocative questions must mean we are talking about some very special stone fruit. Nectarines, though clingy and aged, are yummy and dominate. Just our type. 352 nectarines https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/cxT8PoNz.jpg
Sep 27, 2018
Episode 351: Shokupan
23:14
This week we are a podcast for listening as we discuss Shokupan, the eraserbread. Bread cheeks, heels and ears all make an appearance along with some star making reenactments. Finally, we uncover a secret pastry brush obsession so be sure to swipe right. 351 shokupan https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/WHa8eBgv.jpg
Sep 20, 2018
Episode 350: Jello Cakes
42:36
Today we go way down Memory Lane Rabbit Hole and end up at The Junior League as we eat the Jello Cake of Molly's childhood. We encounter Mr Bob and High Maintenance as we confront illusions of pudding and compatible superlatives. Limit: One duck per person. 350 jello cakes 3 https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/DvkzbEg7.jpg 350 Jello cakes 2 https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/uNSUIwmc.jpg 350 jello cakes 1 https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/octXo5by.jpg
Sep 13, 2018
Episode 349: Margaritas
29:58
This was all Producer Abby's idea. Unless you hate this episode, in which case she had nothing to do with it and actually advised against it. Let it be known that Margaritas may cause excessive licking, splinter injuries and are essential to the game "Dumb or Just Sad?". 349 margaritas https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/AJ99gkuI.jpg
Sep 06, 2018
Episode 348: Ice Cream Cones
46:03
Today we taste Ice Cream Cones and immediately become lunge feeders. Dive deep with us for some teaching moments as we tackle cone fears, scotch drops and nature's napkin. It takes some tongue coaxing but eventually blowing agents get their say. 348 Ice cream cones https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/3jj-1Jvj.jpg
Aug 30, 2018
Episode 347: Non-Stick Ice Cream Treats
30:12
Today, Matthew shocks and Molly rants as we discover too much of a good thing can be hazardous. We attempt to make meaningful contributions to society as we ponder murderous organs and sneaky nutritional facts. Meanwhile, the dreaded Ice Cream Wall looms ever closer. 347 nonstick frozen treats https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/M-yvWzT5.jpg
Aug 23, 2018
Episode 346: BLTs
38:39
Hey bae, we need a lot of help today. We learn the merits of abbreviations as we discuss that descendant of the club sandwich, the BLT. Topics such as tomato baths and mayonnaise glops are fair game as well as silver foxes and lonely bears. 346 blt https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/gU5qBbuw.jpg
Aug 16, 2018
Episode 345: Refried Beans
36:04
We take a long meandering journey down Memory Lane as we discuss Refried Beans and measure coolness levels with Scorn and Envy. We learn the perils of "yes-anding" and hiking while high as worlds collide and Molly's real name is revealed. 345 Refried Beans https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/UxGG1g0j.jpg
Aug 09, 2018
Episode 344: Cinnamon Rolls
42:04
Welcome to The Nordic Connection, where we bed and incubate bressert with the help of Molly's tour guide "skills". While discussing Cinnamon Roll anatomy, sugar lumps and student waiters, we come to some surprising conclusions in order to crown the Master of the Yeasted Dough. 344 cinnamon rolls https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/mCJaykJM.jpg
Aug 02, 2018
Episode 343: Crudités
38:19
Today we skip the dip and dive straight into Hypothetical Vegetable Grammar with a side of dusty radishes. We get philosophical and sporty while Molly's patience wears thin, Matthew invents a new job and a long lost friend returns. 343 Crudites https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/f6dNXTnd.jpg
Jul 26, 2018
Episode 342: Halva
39:18
Welcome to language hour where we encounter some funky Dad stuff, Matthew's secret pottery dreams and Good King Henry. Our vocabulary is off the charts as we discuss the morbid dessert paste Halva while coming up with some all purpose insults. Just don't call us chubby cowards! 342 halva https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/CrDZYPGn.jpg
Jul 19, 2018
Episode 341: Corn on the Cob
42:54
Today we dive into danger with that classic conversation starter, Corn on the Cob. We are still in the milk stage as we fight against the Niblet Nabber with butter pats and Silver Spoons. But wait! The dreaded Butter Boy makes an appearance and all we have are cobshanks! 341 Corn on the Cob https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Oy6PR_kK.jpg
Jul 12, 2018
Episode 340: Cool Whip
32:19
Today we devour that stone cold classic, de-emulsed edible spackle also known as Cool Whip. Pre-funk with us as we Co-host Greatly to decide if this deserves the highest of Spilled Milk honors, until a secret is revealed that could threaten the future of the show. 340 cool whip https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/vyoAiUaF.jpg
Jul 05, 2018
Episode 339: Try My Casserole
47:38
Today we are a couple of hot dishes talking starchy binders and gloopy soups. We discover Molly's lack of hospitality skills and a cute attempt at quiz making while discussing the Blanket and Funeral Casseroles that lurk on the horizon. 339 casserole https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Jke2FvrW.jpg
Jun 28, 2018
Episode 338: Still Water
34:08
Today we embrace the stillness and immediately a fight breaks out. Using panda voices and pH levels, we consume multitudes to find hydration you can feel and amusement you can hear. Thanks again to Mr. Nobody for making this episode possible. 338 still water https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/lFONEGoC.jpg
Jun 21, 2018
Episode 337: Dutch Baby
32:21
Today our topic is the Dutch Baby, though you'd be forgiven for forgetting that once we get started. This episode is overflowing with nonsense: indecent proposals, minivans of children and celestial masterpieces are just the beginning. Be sure to stick around for Matthew's Hot Tips, where surprisingly useful information is communicated. 337 Dutch Baby https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/tKrbo8ln.jpg
Jun 14, 2018
Episode 336: Pringles
35:26
Saddle up your tongue because today we are discussing Hyperbolic Paraboloid Potato Crisps, the ultimate way recharge your busy day. Are they chips? Or are they crisps? Crackers? Batter? Stix!? We learn about invasive species, lid sufficiency, and loud stacks. WOW! What a Podcast! 336 Pringles https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/NiR7PZ61.jpg
Jun 07, 2018
Episode 335: Scallions
31:16
Today we discuss The Unsung Aromatic, scallions. When we aren't accidentally liquefying them, we find that these alliums are pretty inoffensive though Molly isn't that impressed. Then, we celebrate tender lower parts and the return of Mrs. Cubbison. 335 Scallions https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/gQpmENa6.jpg
May 31, 2018
Episode 334: Goldfish Crackers
30:34
Luxury grocery stores, complete with fireplaces and suits of armor, lead us to FrankenMolly, Monte Carlo and eventually to Goldfish. We discuss the merits of smiling snacks, play Name That Princess! and are eventually attacked by stink bugs. Unrelated, how early is too early to drink red wine? 334 Goldfish 1 https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ZFTSWrtr.jpg
May 24, 2018
Episode 333: Coffeecake
25:28
Good morning! Or afternoon. Or tea time. We give up, when do you eat Coffeecake? After some DJ speculation and nubby streusel stripes we decide that we awesome and of course tears ensue. We contemplate going facebook official and would you believe there isn't a mug of coffee in sight? 333 Coffeecake https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/KnyCAnMI.jpg
May 17, 2018
Episode 332: Turnips
32:11
Today we wonder if turnips are perfect and who told who to shut up. Then we turn up the funk, get assertive and launch the Cutest Vegetable Pageant. After much debate, we finally decide to rutabaga which turns out to be much more musical than you'd expect. Actually, never mind, long time listeners will see this coming a mile away. 332 turnips https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/36xko21L.jpg
May 10, 2018
Episode 331: Coconut Oil
27:21
We are 7 years out of date, per usual, but are finally talking Coconut Oil. Is this blast from the past the other white meat? Can our hosts survive through residue dread, mouth mayo and a dramatic on-air argument? Who decides the smell of the beach and recommended portion sizes? All this and more this week on Spilled Milk. 331 coconut oil https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/lUO32r_N.jpg
May 03, 2018
Episode 330: Crumpets
27:28
Today, through the magic of bubbly topped crumpets, we learn linguistics, history, musical theater, and pillow philosophy. Note how often our self-proclaimed "musical averse" hosts break into song for no apparent reason. 330 Crumpets https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/a0nE9Ec7.jpg
Apr 26, 2018
Episode 329: Tang
27:51
Today we consume quarts of Tang while debating the best snack to demo for young whippersnappers: banana slicing or cutting the cheese? We discover Matthew's past with the Tangmaster General along with Molly's past with bathroom sinks. 329 Tang https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/1SNTjQYD.jpg
Apr 19, 2018
Episode 328: Ravioli
22:07
Straight from your friend's freezer case, today we present Mouth Pillows. We wish for a robot chef or at least a nonna while debating whether this is really just a dumpling by another name. Don't you worry, of course Molly's "Italian" accent makes an appearance. 328 Ravioli https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/OPgrY_a8.jpg
Apr 12, 2018
Episode 327: Frosting
36:20
Today, we are slippery and unstable as we discuss Frosting in all its weepy glory. We reminisce over rosettes, butt milk and our empathy for electronics. Are you a corner or middle slice person? Or do you take after Matthew and not like cake at all? Monster. 327 Frosting https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/HYSkgi0d.jpg
Apr 05, 2018
Episode 326: Thai Curry
31:14
Today the rhizome of podcasts discusses the second best food in the world, thai curries. As we lament our lack of mortar and pestling skills, we wonder where Whoopie went and which Swayze is best. This episode is dedicated to ski jump breasts everywhere. 326 Thai Curry https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/dg39FP3q.jpg
Mar 29, 2018
Episode 325: Mountain Dew
27:45
Today we taste what is possibly the world's most dangerous drink, Mountain Dew. We discover how a soft drink is like a dating app and the job opportunities for a Soda Sommelier. Trigger warning for any listening Sour Patch Kids. 325 Mountain Dew https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/tcTWz1NG.jpg
Mar 22, 2018
Episode 324: Breakfast for Dinner
31:32
Today we wade through traumatic children's literature and a research rabbit hole to bring you Brinner. While debating just throwing an egg on it and the history of PDA, we arrive at the profound conclusion that lunch is dinner is breakfast is lunch. Perhaps love is like consuming waffles late in the day. 324 Breakfast for Dinner https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/9jpozZ5a.jpg
Mar 15, 2018
Episode 323: Kombucha
34:26
Welcome to The Booch where we simultaneously risk death and health to discuss that effervescent dream drink of hipsters everywhere, Kombucha. We chat about biofilm, liquid interface, mothers, and clothing design. Then, of course, we invent a new Olympic sport. 323 Kombucha https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/5PnsGzYB.jpg
Mar 08, 2018
Episode 322: Chamomile Tea
25:50
Today we are bullish and apocalyptic while discussing the most calming of teas, chamomile. We learn about Molly's mortal fear of caffeine, her coolness level in college and then we promptly fall asleep. Some really riveting stuff. 322 Chamomile Tea https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/jvb0YXfH.jpg
Mar 01, 2018
Episode 321: Handheld Meat Pies
32:25
Today we (very carefully) taste molten meat inside flaky crusts and diagnose Meat Hand Syndrome while Molly gives us another signature Hot Take. Trigger warning for people who are sensitive to terrible words. Like Producer Abby, who has done nothing but love and support the podcast and does not deserve this sort of treatment. 321 Meat Pies https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/QcLtZr5O.jpg CORNISH PASTIES Makes 5 large pasties FOR THE CRUST 25 ounces flour 1 tablespoon kosher salt 2.5 ounces cold lard, cut into chunks 1 stick (4 ounces) cold unsalted butter, cut into chunks 12.75 ounces cold water FOR THE FILLING 2 pounds chuck steak, cut into 1/2-inch cubes, plus some minced beef fat (trimmings are fine) 2 pounds russet potatoes 1 medium onion, diced flour salt and pepper 2 tablespoons minced fresh parsley FOR THE EGG WASH 2 eggs 2 tablespoons milk Preheat oven to 400 degrees. In a large bowl, combine flour, salt, lard, and butter, mixing with your hands until the fat is in pea-size chunks. Slowly drizzle in cold water, stirring, taking care not to make the dough too wet--check by pressing it into a ball, if it doesn't fall apart into dry chunks, it's ready. Add more water a teaspoon at a time if if needed. Divide the dough into five balls (about 9 oz each). (You can refrigerate the dough up to 24 hours at this point.) Roll the first piece out to a 9-inch circle. Pile the center of the dough with generous layers of potatoes, meat, onion, parsley, suet, and 1 tsp flour. Sprinkle each layer generously with salt and pepper. (I like to make a salt-pepper mixture in a bowl, like they do at Subway.) Using your fingers, moisten the edge of the dough with water and lift the two sides of the pastry to seal on top. Crimp edge with your fingers to hold it together. Place on a sturdy, parchment-lined cookie sheet. Repeat with remaining balls of dough. Beat the egg and milk together in a small bowl. Brush each pasty with the egg mixture and cut two slits in the top with a sharp knife. Bake 30 minutes, then reduce oven to 350 degrees and continue baking 30 more minutes. Cool on a rack 10 minutes before serving.
Feb 22, 2018
Episode 320: Omelettes
31:36
This episode was 7 years in the making. Today we dive deep into this Dad food staple finding that a little cheese goes a long way. After some lipstick woes, herbal liaisons and painful high school memories we eventually get super French. Because of course we do. 320 Omelettes https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/C5V5Wo8M.jpg
Feb 15, 2018
Episode 319: Fruit Curd
31:13
In between knife-fulls of Sprite curd, we debate jam vs. curd vs. marmalade while going on some seriously weird tangents. We also crown a superior citrus and make some predictions for next year's feudal lord fashion. So, just another Thursday. 319 fruit curd https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Nw35oJXs.jpg
Feb 08, 2018
Episode 318: Corn Tortillas
34:22
Welcome to another episode of Science, Death and Sex Moves. Today we learn all sorts of new words, some insights into the joys of parenting, and what Molly wants for her birthday. Remember, the first rule about nixtamalized corn is ... you get it. 318 Corn Tortillas https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/RanPbxMh.jpg
Feb 01, 2018
Episode 317: Arnold Palmer
20:50
Babe, join us here at the country club for a refreshing glass of Arnold Palmer after a strenuous game of golf. Or tennis. Or just anytime not in winter. Today we speculate about Arnold Palmer's dark past and get way too excited about nerdy book topics. We also invent a new drink destined for wild popularity. 317arnoldpalmer https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/fDkPlYw5.jpg
Jan 25, 2018
Episode 316: Pasta Widths
36:09
We pretty much want to bathe in pasta, whether its extruded, cranked or dyed. Today we learn about Matthew's angelic past, Molly's preferred ribbon texture and where to find the perfect pasta nest. Excessive accent warning. 316 Pasta Widths https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/onicqXPX.jpg
Jan 18, 2018
Episode 315: Breath Mints
31:24
Within these four mouth walls, we break dance and break resolutions as we torture our tongues with breath mints. With Mouth Ghosts and Eye Goblins right behind the door, is this the episode where Matthew and Molly finally make out!? 315 Breath Mints https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ZaRfXlyp.jpg
Jan 11, 2018
Episode 314: Mussels
34:30
We continue to exude class today as we lunch on mussels. Adorned in mother of pearl and beards, we learn what it means to adult and what treasures can lie behind dumpsters. Along the way we uncover Matthew's room temperature fears and the best way to chowder. 314 mussels https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/pMA7nnpy.jpg
Jan 04, 2018
Episode 313: Scallops
30:36
Today, we quickly become full of existential angst as we learn way too much about Scallops. Discover how delicate an ecosystem this episode is with all of its biology degrees and cosmopolitan free living. We wonder how to quantify conscious thought while marveling at the long lasting legacy of Daniel Day-Lewis. 313 scallops https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/UwD0WLu-.jpg
Dec 28, 2017
Episode 312: Gingerbread Cookies
25:55
Ready for 26 minutes in heaven? Listen as we discuss nameless humanoid baked goods both snappy and biting. We also play Guess the Cookie Cutter Shape and Are We Cool? before we are all gone. 312 Gingerbread https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/guTpjhH1.jpg
Dec 21, 2017
Episode 311: Canned Cold Brew
30:10
Look at us drinking the trendiest thing in caffeinated beverages! Coffee, steeped long, hard, and cold. We wonder how many sips are too many sips, and what happened to the flavor compounds—all the while hoping Cookie Monster shows up. 311 cold brew https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/ZK-HPQvh.jpg
Dec 14, 2017
Episode 310: French Fry Shapes
25:13
Today Matthew and Molly encounter Curly, Shoestring, Steak and Crinkle all from the comfort of home! Fibonacci and the Golden ratio make cameo appearances and we wonder if there are laws dictating seasoning norms. Recommended reading: The History of Curly Frying. Episode 310 French Fries https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/g2duilk3.jpg
Dec 07, 2017
Episode 309: Vietnamese Junk Food
27:06
Thanks to Listener Doctor Helena, we embark on a flavor journey that starts in joy and ends in tears. We keep it tight while encountering pleasing packaging and the taste of teacups. Finally, we attempt to answer the age old question: Swedish or savory? 309 Vietnamese Junk Food https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/5iCwDHVZ.jpg
Nov 30, 2017
Episode 308: Pop Tarts
27:43
We may get off to a rocky start, but as Molly presents her treatise on Pop Tarts, things start to fire up. We learn about the origins of breakfast pastries, anthropomorphic marketing strategies and introduce a new segment: "Kelloggs or not?". Stick around for the special epilogue. 308 Pop Tarts https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/Khft0_dl.jpg
Nov 23, 2017
Episode 307: Bagels
30:28
Coming at you hot today to discuss yeasty dough rings. We learn about Matthew's hero complex and the merits of boiling, and encounter some very frightening dolls. 307 bagels https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/0hTkaqYc.jpg
Nov 16, 2017
Episode 306: Tokyo
35:19
<p>Today Matthew and Molly take Tokyo! We are turning strangers into friends as we discuss creamy heads, extravagant delis and squid legs all the while learning more than we ever bargained for about each other's personal habits. Episode 306: Tokyo https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/-igpzub6.jpg
Nov 09, 2017
Episode 305: Roast Chicken
42:54
Roast Chicken, it's not us, it's you. We're only in love with the idea of you. Today we realize our alien tendencies as we broach our feelings of inadequacy regarding these deeply burnished birds. Do you truss us? Episode 305: Roast Chicken https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/gtQ1HbdH.jpg
Nov 02, 2017
Episode 304: Lentils
33:02
Welcome to The Laird of the Lentils: Super Tender Potential Edition. Today we reminisce about insufferable grandfathers and lovely advisors while discussing teenage pulse obsessions. We also give you a dumpster full of recipes. Episode 304: Lentils https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/qEPQWW7S.jpg POTATO-SAUSAGE MASQUERADE LENTIL SOUP Serves 4 to 6 3 cups cooked lentils (preferably French green) 1/2 pound bacon, diced 1 medium onion, diced 2 large carrots, diced 2 ribs celery, diced 1 teaspoon cumin 8 cups low-sodium chicken broth 1/2 pound fully cooked bratwurst (thin links if you can find them), cut into bite-sized chunks 1 pound fingerling potatoes, cut into bite-sized lengths salt and pepper In a large Dutch oven, cook the bacon over medium heat until it starts to crisp. Add the onions, carrots, and celery and cook until softened. Stir in cumin and cook until fragrant, about 1 minute. Stir in the lentils, breaking up the mass of lentils with the spoon. Stir in the chicken broth, then add the sausage and potatoes and simmer until the potatoes are cooked to your liking, 20 to 30 minutes. Season with salt and pepper to taste. Serve immediately or refrigerate up to 4 days.
Oct 26, 2017
Episode 303: Molasses Cookies
23:10
Get out those index cards and red string to prep for the holidays. Today we dive into the ol' holiday cookie tin for a taxonomy lesson and find out a curious teenage obsession of Matthew's. Do you think Blackstrap Twinkles is a DJ, Stripper or Grade School Principal's name?. Episode 303: Molasses Cookies https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/HNcaNVp_.jpg
Oct 19, 2017
Episode 302: Stinky Cheese
38:25
Professor Molly teaches Student Matthew all about washed rind cheeses through cheese guns, rind bravery and cautionary tales. Blooming and ripe, we step out of the cheese cave and into the light before washing and smearing. We are so cultured. Episode 302: Stinky Cheese https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/7-SQhe7a.jpg
Oct 12, 2017
Episode 301: Watermelon
29:17
How many podcast hosts does it take to slice a watermelon? We nerd out big time while discussing seed spitting, thumping techniques and ball conundrums while running into juicy troubles. Episode 301: Watermelon https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/a6I1ZsQ6.JPG
Oct 05, 2017
Episode 300: Bibimbap
25:51
We've finally made it to 300 episodes, so are celebrating with Bibimbap and then maybe some brown diamonds. We sing about rice and the Facts of Life (again) while learning about hot stone bowls and experiments in patience. Episode 300: Bibimbap https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/fgZCn3ps.JPG Matthew's Bibimbap From Hungry Monkey, Matthew Amster-Burton, Houghton Mifflin Harcourt 2009 Serves 4 Time: 90 minutes, plus at least 2 hours marinating time Other popular toppings include carrots, spinach, zucchini, mushrooms and daikon, but try the simple version below first. And by all means try a vegetarian version, with tofu or without. The beef will be easier to slice if you freeze it for 30 to 60 minutes first. If you have access to a Japanese or Korean grocery, you'll find good-quality pre-sliced beef labeled for sukiyaki or bulgogi---a real timesaver. My favorite bowls for serving bibimbap (and many other rice and noodle dishes) are Crate and Barrel's inexpensive Bistro Bowls.  For the bulgogi marinade: 1/4 cup soy sauce 1 1/2 tablespoons sugar 2 tablespoons finely grated Asian pear or Granny Smith apple 1 scallion, thinly sliced 1 medium clove garlic, minced 2 tablespoons toasted sesame seeds 2 tablespoons sesame oil 1/2 tablespoon ground black pepper 1 pound beef flank steak, halved lengthwise, then cut crosswise into very thin slices 8 ounces bean sprouts sesame oil 6 cups hot cooked medium-grain (Calrose) rice (from about 2 cups uncooked rice) 8 ounces napa cabbage kimchi (see note) 4 eggs</p> <p>peanut or vegetable oil gochujang (Korean hot sauce), thinned to pourable texture with rice wine vinegar or water (see note) Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least 2 hours or up to 24 hours. Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside. Blanch the bean sprouts in boiling salted water for 2 minutes. Fry the eggs in a bit of peanut oil a large skillet. (A runny yolk is best here, because the heat of the rice will cook it.) Place 1-1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi---arranging them reasonably artfully around the edge of the bowl---and place a fried egg in the middle. Serve immediately. Each diner should add gochujang to taste and stir everything together, including the egg. Eat with a spoon. Notes Gochujang is sold in Korean and other Asian groceries, and now often Western supermarkets as well, generally in a red plastic box. Kimchi is sold in jars in the refrigerated section of the supermarket, usually near the produce with the Asian noodles and tofu. The kind I call for is the most common variety and needs no prep before serving other than slicing it and putting it atop the bibimbap.
Sep 28, 2017
Episode 299: Animal Crackers
29:43
<p>Follow the Animal Cracker trail down memory lane into the Red Carpeted Love Dungeon, which may be located in a parallel universe. We discuss string theories while playing Guess the Animal! and wonder where Bailey went. Episode 299: Animal Crackers https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/FccY6rq1.jpg
Sep 21, 2017
Episode 298: Sorbet
29:21
<p>Wait! Before summer ends, we need to talk about Sorbet. Get ready for a palate cleanser and a history lesson. We gild our memories a bit, plan yet another retreat and get excited about ritualized transactions while discussing the glorious Sorbet Age of yesteryear. Episode 298: Sorbet https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/hRXjZP8u.jpg
Sep 14, 2017
Episode 297: Frozen Chicken Pot Pie
24:44
<p>This week we tackle molten lava aka Chicken Pot Pie. We wonder where the pot comes in, the appeal of crusty stew and address Matthew's broken promises. Be sure to stick around till the end for a riveting word game. Episode 297: Chicken Pot Pie https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/2Xks8I_S.jpg
Sep 07, 2017
Episode 296: Coconut Milk
26:47
<p>Welcome to the Red-Carpeted Love Dungeon! Alice navigates an obstacle course of cords as Matthew and Molly taste coconut milk and encounter Big Bird and Cookie Monster. Tummy aches may occur. Episode 296: Coconut Milk https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/KbGW3Sta.jpg
Aug 31, 2017
Episode 295: Boxed Mac and Cheese
25:34
<p>Straight from hell, we are Forever Friends who are desperate for some wind beneath our wings. As a cure for our heat wave, we decide to do some rolling boiling and consume bowls of steaming milky macaroni. This episode goes nowhere good, though it does feature babies and bunnies so there is that. Episode 295: Boxed Mac and Cheese https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/SJ9Go7SR.jpg
Aug 24, 2017
Episode 294: Baby Snacks
29:30
Make sure you are seated in an upright position while listening to this episode. We travel way way down memory lane as we discuss the vital importance of Cheerios and the merits of clear packaging. After a quick return through Busytown, we do a skills quiz to determine if we are mature enough for these snacks. The answer may surprise you. Episode 294: Baby Snacks https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/RFxg7XC-.jpg
Aug 17, 2017
Episode 293: Swiss Junk Food
21:56
Today we are strangers in a strange box, this time of the Swiss variety. We narrowly avoid horse dental emergencies to explore mountains of chocolate alongside mis-pronunciations galore. No passport required. Episode 293: Swiss Junk Food https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/8mNf0ZRE.jpg
Aug 10, 2017
Episode 292: Bloody Marys
31:13
<p>Cheers! Today your out of the know hosts practice extreme ambivalence. But first, some affirmations and explorations from Mother of the Show, Judy. We then discuss friendly ghost stories and rank our favorite food companions. Which is 100% a good idea. Episode 292: Bloody Marys https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/VLvohHJN.jpg
Aug 03, 2017
Episode 291: Breakfast Sausage
28:40
The law offices of Link, Patty and Chub invite you to The Sausage Report. We tackle the most important meal of the day while discussing the lyrics of Mulan, Molly's obituary status and the delights of Jimmy Dean. Episode 291: Breakfast Sausage https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/nSKkJxYG.jpg
Jul 27, 2017
Episode 290: Kid Snacks
30:39
<p>Aural and Oral here coming to you live with cereal snacking adventures. Today, we go from teddies to goldfish to bunnies to discover the truth behind afternoon delights and flavor blasting. Be sure to look before you squeeze. Episode 290: Kids Snacks https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/kLjM4WEM.jpg
Jul 20, 2017
Episode 289: Hawaiian Junk Food
23:58
In which we happily accept a nonthreatening box of Hawaiian Junk Food, working through excessive grinding and sawing to get to the Creem Crackers and chubbies inside. Learning nipple care tips and the actual flavor of popcorn are just bonuses. Episode 289 Hawaiian Junk Food https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/9E1B6k7S.jpg
Jul 13, 2017
Episode 288: Tomato Juice
33:05
<p>Pardon our dust as we discuss Tomato juice, whether it resides in large cans or in dump buckets. Through flume rides, sing-a-longs and soldier ants we wonder if we have finally reached that v8 stage of life. Episode 288 Tomato Juice https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/78YxumBC.JPG
Jul 06, 2017
Episode 287: Black Tea
30:36
<p>Excessive slurping ahead. Matthew schools us on tea leaves, buying a zoo and what to do with PG Tips while Lil ol' Molly offends absolutely no one. Directions: bash, fester, dry, repeat. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.gq.com/story/brad-pitt-gq-style-cover-story">Brad Pitt in GQ</a> </p>
Jun 29, 2017
Episode 286: Crisps and Crumbles
34:30
Beware the Crumbling! No we will not discuss grunts, slumps or buckles today, but we will discuss discrete nubs, butter rubbing and Def Leppard. Note: This episode will also serve as our audition reel for America's Got Talent. EXPLICIT. www.spilledmilkpodcast.com   <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <a href= "https://www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking61"> Dan Lepard Crumble recipe</a>   <a href= "http://orangette.net/2005/03/praise-for-the-pig/">Molly's old Rhubarb Crumble </a>
Jun 22, 2017
Episode 285: Chicken Wings LIVE!
43:40
Technical difficulties notwithstanding, we wish you all a Happy Mount St. Helens Day! To celebrate, we take a field trip to that Narnia of restaurants, Buffalo Wild Wings aka B Dub Dub. McKayla and Buff Ranch lead us to consume drumettes, party wings and more snappy tendons than we are comfortable with. All in all, a GREAT choice! EXPLICIT. www.spilledmilkpodcast.com         <a href= "http://lookinsidethisbookclub.com/71-the-hot-shot-live-show-in-portland-oregon/"> Look Inside this Book Club Live show opener</a>   <a href= "http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html"> Serious eats chicken wings</a>    <a href="http://www.buffalowildwings.com/en/menu/">B Dub Dub Menu</a>  <p> </p>
Jun 15, 2017
Episode 284: Dinner Rolls
30:36
We're hot for the summer and devouring way more Dinner Rolls than the suggested serving size. We wonder what to pair with butt rolls, what the movie Cider House Rules is about and where pneumatic tubes went. Butterflake and Shutterfly out! EXPLICIT. www.spilledmilkpodcast.com <p> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.food.com/recipe/parker-house-rolls-cooks-illustrated-487084"> Parker Rolls </a></p>
Jun 08, 2017
Episode 283: Vanilla Extract
29:05
<p>Today we learn about all the forms Vanilla can take; paste, sugar, salt and wood pulp. We also learn about base notes and top notes, smelling as sad as you feel and the various ailments of Richard Scarry characters. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <a href= "https://thepantryseattle.com/events/calendar#july-2017">Travel Writing Class at The Pantry </a>   <a href= "http://www.nbc.com/saturday-night-live/video/debbie-downer/3505987?snl=1"> Debbie Downer SNL</a>
Jun 01, 2017
Episode 282: Arugula
29:48
<p>Welcome to the Exceptional Food and Comedy Experience for Your Ears. Today we work through mispronunciations, automatans and duo dental emergencies to bring you our thoughts on Arugula. Or rucola. Or is it rocket? Whatever, just put it on a pizza. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
May 25, 2017
Episode 281: Toffee
29:45
<p>Grab your hammers because today we are talking Toffee. Molly encounters her first Heath bar, which (spoiler alert) does not go well. We also learn a few things about soft cracks, snaps and surfing geese. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p><a href="https://www.instagram.com/chillwildlife/?hl=en">Chill wildlife Instagram</a> </p>   <p><a href= "http://orangette.net/2004/12/with-my-own-two-hands/">Molly's Christmas Toffee</a> </p>   <p><a href="http://www.marthastewart.com/333841/matzo-toffee">Matzo Toffee</a> </p>   <p><a href="http://carysoforegon.com/">Cary's of Oregon</a> </p> <p>  </p>
May 18, 2017
Episode 280: Sausage
31:41
<p>Today we get real about food, within or without you. Playing sausage roulette leads to fennel surprises, thoughts on what makes us human and our best horror movie voices. Beware the evil onion! EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.brownpapertickets.com/event/2898121"><em>PDX show</em></a> </p> <p> <a href= "http://www.bonappetit.com/recipe/lamb-sausage-patties-with-fresh-mint-feta-and-garlic"> Molly's Sausage</a></p> <p> <a href= "http://orangette.net/2005/11/what-it-boils-down-to/">Roasted Sausages with Red Grapes</a></p>
May 11, 2017
Episode 279: Hot Pockets
20:05
<p>Well, these aren't the worst things we've ever eaten. Today, we nuke some doughy, toasty "sandwiches" filled with lava, giving Molly yet another brand new life experience. Sing it with us: HOT POCKETS! EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
May 04, 2017
Episode 278: Enchiladas
26:05
<p>Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://www.booklarder.com/events/info/independent-bookstore-day2"> Book Larder Independent Bookstore Day</a></p> <p> </p> <p><a href= "http://www.seriouseats.com/recipes/2009/10/enchiladas-especiales-tacuba-rick-bayless-recipe.html"> Rick Bayless' Green Enchiladas</a></p> <p> </p> <p><a href= "http://www.theparsleythief.com/2009/03/chicken-enchiladas-with-red-chile-sauce.html"> Red Enchiladas</a></p> <p> </p> <p>STACKED GREEN CHILE CHICKEN ENCHILADAS</p> <p>Serves 4 Time: 2 hours Special equipment: 4 rimmed soup plates (you <em>could</em> make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy)</p> <p><em>The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving.</em></p> <p>COWBOY BEANS Makes about 4 cups</p> <p><em>Adapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc.</em></p> <p><em>This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip.</em></p> <p>4 slices bacon, diced 2 cloves garlic, minced Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted) 2 (15-ounce) cans pinto beans, not drained 1 tablespoon minced canned pickled jalapeños, optional 2 tablespoons minced cilantro</p> <ol> <li> <p>In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat.</p> </li> <li> <p>Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy.</p> </li> </ol> <p>GREEN CHILE SAUCE Makes about 4 cups Special equipment: Blender or food processor</p> <p><em>Anaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below.</em></p> <p>1-1/2 pounds fresh Anaheim chiles 12 ounces tomatillos, husked and rinsed 3 cups low-sodium chicken broth 1 teaspoon dried Mexican oregano 1 clove garlic, minced 1/4 teaspoon salt Ground black pepper to taste 2 tablespoons cornstarch, dissolved in 2 tablespoons water</p> <ol> <li> <p>Roast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside.</p> </li> <li> <p>Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor.</p> </li> <li> <p>Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes.</p> </li> <li> <p>Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now.</p> </li> </ol> <p>MAKING THE ENCHILADAS</p> <p><em>Because these enchiladas are broiled, not baked, it’s vital to have the beans, sauce, and bowls hot when you assemble them. You’ll need four soup plates with rims. Unless you have a large oven, you’ll probably need to broil two plates at a time; don’t worry, the enchiladas will stay hot. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great.</em></p> <p>1/4 cup corn oil, lard or vegetable oil 12 corn tortillas 2 cups shredded cooked chicken (rotisserie chicken works great) 2 cups cowboy beans, hot 4 cups green chile sauce, hot 1 pound shredded monterey jack cheese</p> <p>4 broiler-proof ceramic soup plates with rims</p> <ol> <li> <p>Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them.</p> </li> <li> <p>Heat the oil in a small skillet over medium-high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they’re just beginning to brown and stiffen. Hold each tortilla over the oil with tongs to drain, and place it on a paper towel-lined baking sheet.</p> </li> <li> <p>Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous 1/4 cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce and cheese. Finish with a final tortilla, sauce and a thick carpet of cheese (about ¾ cup) extending onto the rim of the bowl.</p> </li> <li> <p>Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately.</p> </li> </ol>
Apr 27, 2017
Episode 277: Brown Rice
24:53
<p>No one has ever been happier to spread their thoughts on brown rice and children's tv shows. Opposites attract as we use context clues to wax poetic about health vs. taste, Daniel Tiger vs. Peppa Pig and the jackasses who give toasts. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p> </p>
Apr 20, 2017
Episode 276: Radicchio
27:57
<p>Radiculous Radicchio! Beware the excessive Italian accents and the actual food knowledge that may be imparted in this episode. We wade through the bitter, the sweet and the trendy to find out about vegetables' hidden agendas and their inner lives. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.brownpapertickets.com/event/2898121">PDX Live show</a></p> <p> </p> <p><a href= "http://www.bonappetit.com/recipe/roasted-radicchio-with-anchovy-vinaigrette-preserved-lemon-and-breadcrumbs"> Molly's Roasted Radicchio</a></p> <p> </p> <p><a href= "https://cooking.nytimes.com/recipes/1013007-radicchio-or-red-endive-risotto"> Radicchio risotto </a></p> <p> </p> <p><a href= "http://orangette.net/2007/10/lots-of-trouble/">Radicchio and Radish Salad with Pear and Parmesan </a></p>
Apr 13, 2017
Episode 275: Gas Station Candy
36:27
<p>After last week's meat piles, it is now time for dessert which comes from the check out aisle of a gas station. We are judging candies by their wrappers, checking out big hunks and babe bait and vow to never look inside a candy bar again. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"></p>
Apr 06, 2017
Episode 274: Bolognese
28:51
<p>We are tasting Bolognese today in all its meaty and long simmering glory. Throughout the journey of today's episode we get stumped by pasta shapes, state birds and basic human emotions. Luckily meat nuggets with clingy pasta saves the day. EXPLICIT. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href="http://www.brownpapertickets.com/event/2898121">PDX event tix</a></p> <p><a href= "https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce"> Marcella Hazan recipe</a></p> <p> </p> <p>RAGU BOLOGNESE</p> <p>Adapted from Kenji Lopez-Alt’s <a href= "http://www.seriouseats.com/recipes/2014/12/the-best-slow-cooked-bolognese-sauce-recipe.html"> The Best Slow-Cooked Bolognese Sauce Recipe</a> and Cook’s Illustrated, <a href= "https://www.cooksillustrated.com/recipes/536-classic-bolognese-sauce"> Classic Bolognese Sauce</a></p> <p>Makes a big pot of sauce that serves a bunch of people</p> <p> </p> <p>2 packets (2 tablespoons) unflavored gelatin</p> <p>2 cups whole milk</p> <p>¼ pound pancetta, chopped</p> <p>2 tablespoons butter</p> <p>¼ cup minced onion</p> <p>¼ cup minced celery</p> <p>¼ cup minced carrot</p> <p>1 pound ground beef</p> <p>1 pound ground pork</p> <p>1½ teaspoons kosher salt</p> <p>½ teaspoon MSG</p> <p>2 cups white wine</p> <p>1 28-oz can whole peeled tomatoes, pureed with their juice (a stick blender works well)</p> <p>¼ cup heavy cream</p> <p>1 ounce grated parmesan cheese</p> <p> </p> <ol> <li style="font-weight: 400;">Sprinkle the gelatin over the surface of the milk and set aside. Preheat oven to 350°F.</li> <li style="font-weight: 400;">Heat an oven-safe Dutch oven over medium heat and add the pancetta. Cook until fat renders and pancetta begins to crisp, about 5 minutes. Remove to a plate, leaving the fat in the pot.</li> <li style="font-weight: 400;">Add the butter to the pot. When it’s melted, add the onion, celery, and carrot. Cook until softened but not brown, about 4 minutes.</li> <li style="font-weight: 400;">Add the beef, pork, salt, and MSG. Cook, breaking the meat up into the smallest chunks, until meat has lost its pink color, about six minutes.</li> <li style="font-weight: 400;">Stir in the milk (with gelatin), bring to a medium simmer, and simmer, stirring occasionally, until milk has largely evaporated, about 30 minutes. Then do the same thing with the wine: stir it in and simmer until mostly evaporated, about 30 minutes.</li> <li style="font-weight: 400;">Stir in tomatoes and bring to a simmer. Transfer pot to the oven and bake 3 hours, stirring occasionally, until sauce is thick and meat is tender. Add a bit of water if necessary. The sauce will have a layer of fat floating on top.</li> <li style="font-weight: 400;">Stir in heavy cream and parmesan cheese, stirring well to blend evenly and emulsify some of the fat into the sauce. Serve immediately or store in the refrigerator for a few days or the freezer for a couple of months.</li> </ol>
Mar 30, 2017
Episode 273: Parsley
26:53
<p>Spilled Milk presents The Taking of Parsley: Curly vs. Flat. Today we wonder whether these little green leaves are more than just a garnish and if curly spinach exists. We also are finally ready to live our best life which includes frolicking, stew and of course, vodka. EXPLICIT.</p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://orangette.net/2006/05/lima-beans-long-overdue/">Molly's Lima Beans</a></p>
Mar 23, 2017
Episode 272: TV Dinners
26:06
<p>Expectorate Petroleum! Today we power through husky voices and bleeding lips to judge TV Dinners for your hearing pleasure. Canned corn, soupy rice and oceans of gravy are just the beginning. Oh and you'll never guess which Hogwarts house Matthew belongs to! Press play to find out! EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.brownpapertickets.com/event/2898121">PDX live show</a></p>
Mar 16, 2017
Episode 271: Summer Berries LIVE!
43:52
<p>You know you've made it when you do a comedy show at a museum. Though our topics are Summer Berries and Airplane Parts, our conversation veers from crockpots to muffin tops to esters and Oklahoma History. We discover all about Molly's obsession with tiny spaces and pit strawbuzzies against snookberries. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://foodonthebrain.net/2007/11/20/breakfast-clafoutis/">John Thorne Blueberry Clafoutis</a></p> <p><a href="http://mohai.org/">MOHAI </a></p> <p>Show Opener: <a href="http://www.andeatittoopodcast.com/">And Eat it Too Podcast</a></p> <p> </p>
Mar 09, 2017
Episode 270: Root Beer
23:54
<p>We sniff your Root Beer! We sniff it up, but draw the line at your lips. Today we taste a soda lineup and discover hints of sassafras, sarsaparilla and wintergreen with a couple of nostalgic twinges along the way. Oh, how are you with road trip playlists? We are going to need some help. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p>
Mar 02, 2017
Episode 269: Polenta
32:14
<p>We are playing Tubes and Chubs today. Keep your mind out of the gutter, we are talking about Polenta! We assign our listeners a bunch of homework while discussing urban legends like Bigfoot, Cheesy Black Holes and Ottolenghi. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href= "http://orangette.net/2010/03/a-reasonable-question/">Zuni Cafe Polenta recipe</a></p> <p><a href= "http://www.finecooking.com/recipes/oven-roasted-polenta.aspx">Matthew's Baked Polenta</a></p> <p><a href= "https://food52.com/recipes/18519-yotam-ottolenghi-s-sweet-corn-polenta-with-eggplant-sauce"> Ottolenghi Polenta</a></p> <p><a href= "http://query.nytimes.com/gst/fullpage.html?res=9D01E7DD1739F934A25751C0A9669D8B63"> Mark Bittman Polenta Recipe</a></p> <p><a href="http://awfullibrarybooks.net/">Awful Library Books </a></p> <p><a href= "http://leitesculinaria.com/5817/recipes-beef-braised-in-barolo.html"> Pot Roast</a></p> <p><a href= "http://www.seriouseats.com/recipes/2014/12/the-best-slow-cooked-bolognese-sauce-recipe.html"> Bolognese</a></p> <p> </p>
Feb 23, 2017
Episode 268: Tater Tots
24:10
<p>Wake up! Hide your mom! Tater Tots are the order of the day, along with dog collars, teenage rebellions, ugly foods and interplanetary travel. We may also pay a visit to Betty Crocker. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.bettycrocker.com/recipes/green-chile-tater-tots-casserole/e29a9308-b887-4c36-871c-4aa3f483a2bd"> Green Chile Tater Tot Casserole</a></p>
Feb 16, 2017
Episode 267: Chard
25:07
<p>Do you know a plant called chard? Well, we are finally caving to popular demand that we talk about it. While we chomp on chard, we chat about ribs and promise keepers and get into some trouble with our Yes And skills. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://orangette.net/2005/12/plain-jane-with-chickpeas/">Braised Chard with Chickpeas </a></p> <p><a href= "http://www.finecooking.com/recipes/creamy-winter-greens-gratin.aspx"> Fine Cooking Chard Gratin</a></p> <p><a href="http://orangette.net/2005/10/sog-story/">Chard, Onion, and Gruyère Panade</a></p> <p><a href= "http://www.spilledmilkpodcast.com/2012/05/31/episode-66-spinach/">Our Spinach Episode</a></p> <p><a href= "http://www.papermag.com/meet-the-woman-who-made-kale-famous-1427654647.html"> The Woman who Made Kale Famous</a></p>
Feb 09, 2017
Episode 266: Ice Cream Soda
21:14
<p>Today is an emotional roller coaster of sodas, floats and soapy heads which quickly devolves into baby talk. There are ups and downs, with carbonated iced dairy products making sporadic appearances along with coin hills and investigative journalists. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.mohai.org/visit-us/mohai-calendar/eventdetail/1408/-/spilled-milk-and-eat-it-too-live"> MOHAI live show</a></p>
Feb 02, 2017
Episode 265: Flavored Sparkling Water
26:22
<p>We are firing it up with Flavored Sparkling Waters today! But let's be real people, it is all La Croix all the time. We get severely over-hydrated sipping liquid potpourri as we sporadically break into song, jog in place and ponder the state of celebrity mouths. We are maniacs, MANIACS. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p>
Jan 26, 2017
Episode 264: Mandarin Oranges
27:09
<p>We venture back to our botanical roots while peeling cuties, clementines and pixies. We find thumb holes in thin skinned, pithless, refrigerated fruit while learning of June's career aspirations along with some perfume tricks. So gird your loins and get ready to chat Mandarin Oranges. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"><a href= "https://3365.blackbaudhosting.com/3365/page.aspx?pid=196&tab=2&txobjid=9ffb2b9a-81c0-47c7-8081-6ac7b18b5f15"> MOHAI show</a></p> <p style="padding-left: 30px;"><a href= "https://www.amazon.com/Oranges-John-McPhee/dp/0374512973">Oranges by John McPhee</a></p> <p style="padding-left: 30px;"><a href= "http://www.tangerineman.com/">Churchill Orchards</a></p>
Jan 19, 2017
Episode 263: Pomegranates
25:18
<p>Today's To Do list: whacking, excavating and pegging pomegranates. Also, a taxonomy, vocabulary and mythology lesson to determine if our sarcotesta are juicer than yours. Lastly, we decide if the antioxidants, fiber content and garnet color are enough for us to fall in love with these "love apples". EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p></p> <p> </p> <p><a href= "https://3365.blackbaudhosting.com/3365/page.aspx?pid=196&tab=2&txobjid=9ffb2b9a-81c0-47c7-8081-6ac7b18b5f15"> MOHAI show </a></p> <p><a href="https://www.matthewamsterburton.com/">Matthew's Novel "Our Secret Better Lives"</a></p> <p> </p>
Jan 12, 2017
Episode 262: Olive Oil
27:02
<p>Warning: this is one of those episodes where we know nothing and end up practically where we started. We chat extra virgins, discover ripeness levels and look for the key to Molly's very survival while discussing the green fizzling drizzle also known as olive oil. Note: Here are Spilled Milk, we are fans of all jug sizes. EXPLICIT.www.spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://3365.blackbaudhosting.com/3365/page.aspx?pid=196&tab=2&txobjid=9ffb2b9a-81c0-47c7-8081-6ac7b18b5f15"> MOHAI show</a></p> <p><a href="http://realgoodfood.com/">Real Good Food</a></p> <p><a href= "http://orangette.net/2006/10/special-game-fennel-salad/">Molly's Shaved Fennel Salad</a></p>
Jan 05, 2017
Episode 261: Dim Sum
32:59
<p>Today we are chasing carts and chatting Dim Sum, with a slight detour to sing praises for Toronto's International Airport. Utter madness ensues as our hosts discuss turnip cakes, sesame balls and rice rolls along with industrial sized Lazy Susans and Russell Crowe's ode to the sea.</p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p> </p> <p> </p> <p><a href= "https://3365.blackbaudhosting.com/3365/page.aspx?pid=196&tab=2&txobjid=9ffb2b9a-81c0-47c7-8081-6ac7b18b5f15"> MOHAI show</a></p> <p> </p> <p><a href= "https://www.amazon.com/Dim-Sum-Dumpling-Book/dp/0020902956/ref=sr_1_1?ie=UTF8&qid=1482961904&sr=8-1&keywords=The+Dim+Sum+Dumpling+Book%2C+Eileen+Yin-Fei+Lo"> The Dim Sum Dumpling Book by Eileen Yin-Fei Lo</a></p> <p> </p> <p><a href="https://www.youtube.com/watch?v=lNfomuY2ysg">Russell Crowe Music Video</a></p>
Dec 29, 2016
Episode 260: Applesauce
37:30
<p>Hey, we've got the Motts! Molly and Matthew snack on applesauce while recording internationally and discuss their respective Canadian Justin crushes: Bieber vs. Trudeau. We find that there is actually a lot going on in an apple, learn the hierarchy of Canadian grocery stores and vent about past host mothers. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://3365.blackbaudhosting.com/3365/page.aspx?pid=196&tab=2&txobjid=9ffb2b9a-81c0-47c7-8081-6ac7b18b5f15"> Feb.10 Live Show at MOHAI </a></p> <p> </p> <p><a href="http://orangette.net/2014/04/that-word-is-eat/">Judy Roger's Roasted Applesauce</a></p> <p><a href= "Pommes%20Croquantes%20(Applesauce%20with%20Meringue)">Pommes Croquantes (Applesauce with Meringue)</a></p> <p><a href="https://www.youtube.com/watch?v=Me87viDC04o">Motts commercial</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p> </p>
Dec 22, 2016
Episode 259: Icelandic Junk Food
19:54
<p>In memory of Listener Erin Today we butcher another language, and this time its Icelandic. Matthew tells us his Icelandic Saga, while Molly makes a lot of disgusted noises at her nemesis: Licorice. Hraun not walk to this episode! EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p style="padding-left: 30px;"></p>
Dec 15, 2016
Episode 258: Stuff on Crackers
31:07
<p>Wife/Listener Laurie suggested "suggestions", so welcome to our first episode based off of pictures on a cracker box. Join us as we put on the Ritz while learning shapes of Sociables and just how much a Triscuit can hold. We also form a new religion and elect a new item to the Perfectly Engingeered Food Product canon. EXPLICIT. www.spilledmilkpodcast.com</p> <p style="padding-left: 30px;"> </p>
Dec 08, 2016
Episode 257: Holiday Parties LIVE!
45:03
<p>Today we are bringing you happiness and cheer, like Hanukkah Harry. It is our first club show and we use this game changing experience to audition for your party guest list and ridicule our producer's decoration preferences. We discuss how Molly really feels about David S. Pumpkins, spiking the cheese ball, how to play Snapdragon on the go and of course, Ted's promotion. So, where can we RSVP!? EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p>Opening acts:</p> <p><a href="http://www.seattlecomedy.org/?s=Elicia+Sanchez">Elicia Sanchez</a></p> <p><a href= "http://www.seattlecomedy.org/podcasts/sexualawakenbaking/">Sexual Awake'n'Baking</a></p>
Dec 01, 2016
Episode 256: Holiday Cookies
31:20
<p>T'was the day of Thanksgiving, and all through the episode Sunny D and Hi-C chatted afternoon delight. Quickies, sleeping habits and cheesy mitts help us bloom where we are planted as we strictly enforce the Rule of Tins.</p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href= "http://orangette.net/2004/12/with-my-own-two-hands/">Toffee</a></p> <p><a href="http://orangette.net/2014/12/a-good-reason/">Russian Tea Cakes</a></p> <p><a href= "http://orangette.net/2005/12/a-coming-of-age-in-cookies/">Fruit Nut Balls</a></p> <p><a href= "http://orangette.net/2006/11/to-my-hearts-content/">Chocolate Rads</a></p> <p><a href="http://orangette.net/2008/12/look-at-that/">Peppermint Bark </a></p> <p><a href= "http://www.marthastewart.com/356440/chocolate-malt-sandwiches">Martha Stewart Chocolate Malt Sandwich Cookies</a></p> <a href= "http://www.tablespoon.com/recipes/saltine-cracker-toffee/70b17cb3-9dcf-4e3b-8299-cac930d28030"> Soda Cracker Toffee </a> <p><a href= "http://nerdist.com/mike-and-tom-eat-snacks-73-gingerbread/">Mike and Tom Eat Snacks: Gingerbread </a></p> <p><a href= "http://nerdist.com/mike-and-tom-eat-snacks-73-gingerbread/">  </a></p>
Nov 24, 2016
Episode 255: Lemon Bars
21:49
<p>Through f*** tons of lemons we debate squares vs. bars vs. trapezoids vs. rhombuses. Eggs nuts and jello help us decipher these treats from top to bottom while pitching our mom's merits and deciding which cleavage tool is size appropriate. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.seriouseats.com/recipes/2016/03/sunny-lemon-bars-recipe.html"> Matthew's Lemon bars</a></p>
Nov 17, 2016
Episode 254: French Fries
35:14
<p>Curly and waffle and matchstick and steak. Happy boxes and soffits and horses' flanks. These are a few of our favorite things. When the fly bites! When the bee stings! When we are dipping in fat! Molly exterminates and Matthew expounds and then we don't feel so off topic. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p> </p>
Nov 10, 2016
Episode 253: South African Junk Food
24:42
<p>This. Is. Living! We were gifted a box of South African goodies and encountered the paradox of revoltingly addictive treats. Learn the limits of Molly's knowledge of fantasy novels while we sample fruity lubricants and tubes of flavor. We also decide what to do when love grows stale. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p>Items Tasted</p> <p>Marie Biscuits</p> <p>Chocolate Log</p> <p>Milo Bar</p> <p>Simba Cheddar Chips</p> <p>Tumbles</p> <p>Green Apple Cables</p> <p>Speckled Eggs</p> <p>Beetroot Crisps</p>   <p> </p>
Nov 03, 2016
Episode 252: Peppercorns
31:31
<p>Cracked or ground? Today we've got a peppercorn to grind while we discuss Italian playboys, pink poison and Sprockets. We wonder if pepper mill size matters and why salt just isn't enough. Note: "Let it Go" trigger warning. EXPLICIT.www.spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://orangette.net/2005/10/a-state-of-melt/">Cacio e Pepe</a></p> <p><a href= "http://www.foodnetwork.com/recipes/mario-batali/tagliatelle-with-pancetta-and-parsnips-recipe.html"> Mario Batali's parnsip pepper pasta</a></p>
Oct 27, 2016
Episode 251: Baked Beans
28:15
<p>Stand by us as we make announcements, eat fake baked beans and discuss the merits of bush doctors. Yes, there are some "Yes And" fails, yes there are American History fails, but there is also sugar and spice and more depths of flavor than you could ever want. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p><a href= "http://thebarboza.com/event/spilled-milk-podcast-live/">Live Show</a></p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.saveur.com/article/Kitchen/Full-of-Beans-1000089768">New England Baked Beans </a></p> <p><a href= "http://www.thewednesdaychef.com/the_wednesday_chef/2007/02/melissa_clarks_.html"> Fake Baked Beans</a></p> <p><a href="http://www.rickbayless.com/recipe/cowboy-beans/">Cowboy Beans </a></p>
Oct 20, 2016
Episode 250: Rolling Pins
22:55
<p>We are giving this a whole utensil thing a whirl. Who knew that Rolling Pins brought out the sexy in us? We whack, feel and roll while discussing professional vs. axl and eventually get into some basil bashing. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p>
Oct 13, 2016
Episode 249: Cinnamon
31:10
<p>Welcome to our Black Crowes podcast, where we can't remember our favorite Black Crowes song but can name a couple of Lenny Kravitz ones. Through light dustings of cinnamon we reminisce about the smells of our youth, horse husbandry and perform some slam poetry. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://orangette.net/2010/05/her-recipe-box/">Molly's Cinnamon Toast</a></p>
Oct 06, 2016
Episode 248: Peanut Butter Cookies
29:53
<p>In this episode you'll be forced to endure Cookie Monster impressions, mud baths, airborne toxic events and the occasional Peanut Butter Cookie. We invent an equation for sadness, discuss the merits of mental spa treatments and decide how necessary those fork marks really are. EXPLICIT. www.spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.imdb.com/title/tt0105151/">The Player </a></p>   <p><a href="http://orangette.net/2011/10/out-on-this-limb/">Molly's Peanut Butter Cookies</a></p>   <p><a href="https://www.youtube.com/watch?v=VjRA0vCV8iw">Body Talk Video </a></p>   <p><a href="https://www.youtube.com/watch?v=0OkB6p_FZAw">Janelle Monae Yoga</a></p>   <p><a href="https://www.youtube.com/watch?v=XHInXqPWBiY">Cookie Monster Video</a> </p>   <p> </p>
Sep 29, 2016
Episode 247: Espresso Drinks
33:17
<p><a href= "http://www.etix.com/ticket/p/5884028/spilled-milk-podcast-live-seattle-barboza?cobrand=barboza&partner_id=340"> 11/6 Live Show</a></p> <p>We are high on caffeine and feeling foyne. But only before 1 pm as we can't drink elongated java joe after that. Matthew tries a Sparkle Pony while mapping Oklahoma City and eventually they both end up down the rabbit hole of nonsense. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.seriouseats.com/2016/04/best-coffee-in-seattle-new-roasters-third-wave.html"> Molly's Coffee Article</a></p> <p> <a href="http://elmcoffeeroasters.com/">Elm Coffee Roasters</a> <a href="http://espressovivace.com/">Espresso Vivace</a> <a href="http://www.slatecoffee.com/">Slate</a> <a href="http://analogcoffee.com/">Analog Coffee</a> <a href= "https://www.facebook.com/Anchored-Ship-Coffee-Bar-117506641609920/"> Anchored Ship</a> <a href="http://thefathenseattle.com/">The Fat Hen</a> <a href="https://herkimercoffee.com/">Herkimer</a> <a href="http://coylesbakeshop.com/">Coyle's Bakeshop</a> </p>
Sep 22, 2016
Episode 246: Ice Cream Toppings LIVE!
42:29
<p>This episode was recorded in front of a live studio audience with our hosts tasting Ice Cream Toppings, but no ice cream. We learn about Molly's childhood bedroom posters, lopping and Clown Cones. We also barely survive some fiery rants and a failed blind taste test. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
Sep 15, 2016
Episode 245: S'Mores
26:50
<p>We revert back to our childhoods yet again as we set up camp in Matthew's living room to devour S'mores. We wonder if Oprah glamps, go meteor hunting and try to keep Molly from burning down the studio. We also learn some new vocabulary while some inventing heretical s'more iterations. No napkins allowed. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"></p>
Sep 08, 2016
Episode 244: Danish Junk Food
21:34
<p>Today we butcher the Danish language while sampling it's delicacies. We also encounter Molly's nemesis and her mouth's beloved all in one episode. Some unspeakable substances with floating cookies make an appearance while we try to celebrate Mother's Day in September. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
Sep 01, 2016
Episode 243: Chewy Fruit Candy
22:16
<p>WARNING: if you have sensitivity to slurping or excessive moaning turn back now. Today we tackle Chewy Fruit Candies, and Molly gets way too excited. Drooling, chewing and saliva tsumanis help us search for hidden jokes and assist us through some intense disagreements. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p> </p>
Aug 25, 2016
Episode 242: Pesto
44:53
<p><a href= "https://thepocket.vbotickets.com/event/Spilled_Milk_Podcast_Comedy/15324"> Live Show September 3, 2016 in Seattle </a></p> <p>We Pesto boyz are traveling back to the 80s yet again, this time to taste an herby, garlicky topping. Matthew's fashion is critiqued and duets abound as we talk garlic skepticism and basil blanching. Spoiler alert for the "All My Children" finale. EXPLICIT. www.spilledmilkpodcast.com</p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href= "http://orangette.net/2005/08/trofie-al-pesto-with-drama-and-a-departure/"> Molly's Pesto</a></p>
Aug 18, 2016
Episode 241: Cream Cheese
35:55
<p><a href= "https://thepocket.vbotickets.com/event/Spilled_Milk_Podcast_Comedy/15324"> September 3rd Live Show in Seattle at Pocket Theater</a></p> <p> </p> <p>Can you believe Matthew has never eaten a bagel with cream cheese? Well, today we remedy that with heaping spoonfuls of of the stuff. Molly shows off her Russian accent during discussions of geological eras, visiting tongues and cream cakes. We may have found another addition to our list of Perfectly Engineered Food Products. EXPLICIT. www.spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p>  </p> <p>  </p>
Aug 11, 2016
Episode 240: New Zealand Junk Food
29:16
<p>Honey, we went to New Zealand and learned some new things about candy physics. Did you know they spray, bounce and lump!? Along the way, your real decent hosts get served Perky Nanas, melted chocolate and inspirational quotes. EXPLICIT <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p>Spuds potato chips (Chicken flavor) Pineapple Lumps Perky Nana Chocolate Fish Jaffas Feijoa Jam L&P White Chocolate Bar Cool Banana Spray Candy</p>
Aug 04, 2016
Episode 239: Beets
35:20
<p>This week we visit those relics of the 90s, those partners of goat cheese, Beets. Molly's catering past comes to light as well as some shameful opinions of Matthew's parents. We wonder what the point of raw beets is, what bodily function talk we can get away with and encounter a mid-episode cliffhanger that none of you will notice. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="https://www.youtube.com/watch?v=Kw2WsXIgO6A">Portlandia Beet Emergency</a></p>
Jul 28, 2016
Episode 238: Teriyaki (Sponsored by Soy Vay)
21:31
<p>This entire episode is sponsored by <a href= "http://soyvay.com/">Soy Vay</a>.</p> <p>Soy Vay came to us. They said, "Hey, would you do a whole episode about teriyaki and talk about our sauce?" We said, "Can we be as dumb and/or vulgar as we usually are?" They said sure. So here you go: a teriyaki-slicked ride from memory lane to the present. Find out how Matthew became an accidental teriyaki celebrity, how to put a luau in your mouth, and a not-so-shocking admission from Molly. EXPLICIT.</p> <p></p>
Jul 26, 2016
Episode 237: Lima Beans
25:18
<p>So apparently we have a very special relationship with Lima Beans, those tender and creamy villains of our childhoods. We prank chefs, spontaneously duet and speculate stripper superheros. Can you say "butter beans" 10 times fast? EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://orangette.net/2006/05/lima-beans-long-overdue/">Molly's Lima Beans</a></p>
Jul 21, 2016
Episode 236: Flour Tortillas
26:53
<p>Holy Quesadillas! We are triangulating the coordinates to Flatbread Alley and choosing the Flour Tortilla path. Now, Matthew is no scientist and Molly doesn't have much experience but they sure have a lot of opinions about those sad floppy things. We also take this time to give a political endorsement which may surprise you. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://hopeispower.wordpress.com/2009/04/17/kenny-shopsins-crepes/"> Tortilla crepes</a></p>
Jul 14, 2016
Episode 235: Sangria
23:35
<p>Today a couple of amusingly inquisitive lightweights gulp down fruit punch for grown ups, also known as Sangria. Hold on to your bedknobs as we traverse the perils of adulthood while chatting eighties ladies, MILFs and mahjong. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://www.cooksillustrated.com/recipes/871-the-best-sangria">The Best Sangria from Cook's Illustrated</a></p>
Jul 07, 2016
Episode 234: Breadcrumbs
24:17
<p>Whether they be fine or coarse, pillowy or electrocuted, Breadcrumbs' capacity for crispiness will elevate any dish. Molly and Matthew follow their trail to find out who remembers Titanic better and what Lynn Rossetto Kasper and Beyonce have in common. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.bonappetit.com/test-kitchen/cooking-tips/article/in-search-of-the-perfect-meatball"> Molly's Meatballs </a></p> <p><a href= "http://www.gourmetsleuth.com/recipes/detail/potato-gatto">Potato Gatto</a></p>
Jun 30, 2016
Episode 233: Deep South Convenience Store Staples
28:33
<p>We were given our most luxurious box of junk food yet! This time the packaged snacks come from the convenience stores of the Deep South. Join us as we discuss swamp dreams, peat bog burials and the benefits of a good funnel. Best enjoyed while enjoying peanuts in a bottle of Coke, but beware the backwash. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="https://www.youtube.com/watch?v=fIQMptnTf0s">Kevin Spacey Impressions</a></p>
Jun 23, 2016
Episode 232: Pudding Cups
23:58
<p>This week we are blasting and hot taking our way through Puddin Cups. We attempt some musical numbers, profess jiggly preferences and assemble the perfect gift for the newly single friend in your life. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href="https://www.youtube.com/watch?v=9ydcxrlrroo">Scrubs Pudding clip</a></p> <p><a href= "https://en.wikipedia.org/wiki/Unsolved_Mysteries">Unsolved Mysteries</a></p>
Jun 16, 2016
Episode 231: Hummus
27:40
<p>Beware the creaky chair and the hummus overdose! Today we go all out hippie and taste different types of hummi so grab your pitas, gang mates and your favorite cotton tee to fully enjoy the benefits of creamy chickpea spreads. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "https://www.booklarder.com/books/info/not-one-shrine-two-food-writers-devour-tokyo"> Not One Shrine </a></p> <p><a href= "http://www.seriouseats.com/2016/03/the-food-lab-how-to-make-great-hummus.html"> J. Kenji Lopez-Alt's Hummus</a></p>
Jun 09, 2016
Episode 230: Vinegar Part 2
23:27
<p>Previously on Spilled Milk, we chatted acidic juice and - spoiler alert - we continue this riveting storyline here. We take a jaunt through the 80s, discover all the trends Molly has started and learn that Matthew had a bad tooth experience that defined his childhood. Will there be a Vinegar Part 3? EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.fuchsiadunlop.com/cooking/">Kung Pao Chicken</a></p>
Jun 02, 2016
Episode 229: Vinegar Part 1
30:15
<p>Today we become quite educational, throwing around words like ethanol and acetic acid. We suffer from excessive alliteration while tasting the Mother of Vinegars and eventually own up to our curmudgeon tendencies. To be continued... EXPLICIT. www.spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href="http://pokpoksom.com/">Pok Pok Som</a></p> <p><a href="https://www.youtube.com/watch?v=o9iVXxFt1Wg">Jimmy Fallon Prince Tribute</a></p> <p><a href= "http://www.thekitchn.com/homemade-spoon-butter-165182">Spoon oil</a></p>
May 26, 2016
Episode 228: Oreos
21:09
<p>Our love for perfectly engineered food products is known far and wide. Today we indulge in yet another feat of edible engineering, stacks and stacks of Oreos. Through double stuff and thin we decide if we are hookers or unscrewers while battling defective packages. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
May 19, 2016
Episode 227: Fruit Salad
27:30
<p>Welcome to California History 101 where we attempt to define the enigma that is fruit salad. We reminisce about tender upbringings and reveal our fear of slimy bananas. Learn unique juicing techniques and catch a sneak peak at our upcoming album of duet covers. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href= "http://www.finecooking.com/recipes/som-tam-phonlamai-thai-fruit-salad.aspx"> Pok Pok fruit salad</a></p> <p><a href= "http://www.amazon.com/Turtle-Paradise-Jennifer-L-Holm/dp/0375836888?ie=UTF8&qid=&ref_=tmm_hrd_swatch_0&sr="> Turtle in Paradise</a></p>
May 12, 2016
Episode 226: Frozen Burritos
25:27
<p>Dr. Matthew, MD goes down memory lane while Molly tries something new, yet again. We meet up with Tina and Amy while wondering just what is textured vegetable protein and what makes something a taco burrito. We also introduce a new segment and further cement our nerd status. EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href= "http://www.fromaway.com/observations/a-detailed-discussion-and-comparative-analysis-of-sketchy-frozen-burritos"> Sketchy Frozen Burrito post</a></p>
May 05, 2016
Episode 225: Cough Drops
25:00
<p>From lozenges to lollipops, today we are discussing Cough Drops. We traverse basement lairs and state fairs to find out if these flavored suppressants actually do anything and why there isn't a cocktail flavored cough drop. Or is there? EXPLICIT. <a href= "http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 60px;"></p>
Apr 28, 2016
Episode 224: The 420 Episode
27:02
<p>Today is the day we seasoned stoners traipse out to the dumpster and finally join the cool kids. We google 'how to use a weed pipe' and encounter far more Arnold Schwarzenegger movies than we were prepared for. Watch out for Maniacal Molly and Cranky Matthew. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p><a href="http://www.seattletimes.com/life/food-drink/cooking-with-weed-why-bother/">"Cooking with Weed, Why Bother?" </a></p>
Apr 21, 2016
Episode 223: Live Show: Almonds
43:53
<p>What happened in California, did not stay in California. Behold our first "on the go" live show! We made it to LA where we decided to chat about Almonds. Well, not so much almonds as zombies, unfortunately placed mirrors and Marzipan Matthew. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.maximumfun.org/shows/bunker-buddies">Bunker Buddies</a></p>
Apr 14, 2016
Episode 222: Taiwanese Junk Food
21:34
<p> </p> <p>Its been a while since we've eaten abroad so today we are plowing through excessive information and inaccurate cartoons to bring you our opinions on Taiwanese Junk Food. Molly is texturally challenged while Matthew gets hung up on intense quandaries like when does a bean become a snack and if he has the qualifications to join a traveling trio. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
Apr 07, 2016
Episode 221: Canned Beans
24:52
<p class="p1">Mark our words, canned beans are no laughing matter. From kidneys to cowboys, whipped liquid to a juicy Cafeteria Expose we discover the perfect dinner party size while faking and baking. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p class="p1"> </p> <p class="p1" style="padding-left: 30px;"></p> <p class="p1" style="padding-left: 30px;"> </p> <p class="p1"><a href="http://www.grubshack.com/essays/california.html">California Casserole</a> </p> <p class="p2"><a href="http://www.rickbayless.com/recipe/cowboy-beans/">Rick Bayless' Cowboy Beans</a></p> <p class="p2"><a href="http://orangette.net/2015/03/the-bean-doctor/">Creamy Beans</a></p> <p class="p2"><a href="http://www.thekitchn.com/this-gorgeous-vegan-meringue-is-made-from-the-most-surprising-ingredient-220651">Whipped Bean Liquid</a></p> <p class="p2"><a href="http://www.thewednesdaychef.com/the_wednesday_chef/2007/02/melissa_clarks_.html">Fake Baked Beans</a></p> <p class="p2"><a href="http://orangette.net/2007/01/brown-bag-it/">Brandon's chickpea salad</a></p> <p class="p2"><a href="http://orangette.net/2005/12/plain-jane-with-chickpeas/">Braised Chard with Chickpeas</a></p>
Mar 31, 2016
Episode 220: Frozen Pizza
26:29
<p>Today Molly and Matthew meet Celeste, the champion of solo, intimate nights who has been heating up your grocer’s freezer case. We learn that some abominations aren’t what they seen as we strive to always bring you an exceptional listening experience. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p>
Mar 24, 2016
Episode 219: Ham and Cheese
33:11
<p>Actually "Ham and Cheese" since you'd be hard pressed to find an actual mention of ham or cheese here. Instead feast your ears upon poetry filled with adolescent yearnings, Indigo Girls, existential quandaries, sperm whales and fantasies of cheese caves. This episode gets quite EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p>  </p> <p style="padding-left: 60px;"> </p> <p> </p> <p> </p> <p><a href="http://www.epicurious.com/recipes/food/views/croque-monsieur-105077">Croque Monsieur</a></p>
Mar 17, 2016
Episode 218: Packaged Cheese
24:38
<p>Today we taste test extra processed mini dairy products to see if they live up to our childhood memories, whether said memories are real or not. We have some intimate unwrapping adventures, discuss a new invention and take a stand against low fat cheese. Co-hosts don’t let co-hosts eat low fat.  EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 60px;"></p>
Mar 10, 2016
Episode 217: Cauliflower
24:46
<p>Oh cauliflower let us count the ways we love you: roasted... and roasted. Matthew has prepared an heirloom produce quiz which causes quite an outrage and we discuss cauliflower "steaks", The NeverEnding Story and an excess of phlegm. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p style="padding-left: 30px;"><a href="http://www.brownpapertickets.com/event/2512180">LA Live Show </a><a href="http://orangette.net/2004/09/tremendous-things-what-im-eating-and-a-mad-genius/">Caramelized Cauliflower</a><a href="http://orangette.net/2014/03/call-it-a-meal/">Parmesan Roasted Cauliflower</a> - </p>
Mar 03, 2016
Episode 216: Biscuits
32:22
<p>We don’t let defective cans get in the way of tender, flaky, buttery biscuits. Sure, this episode contains a whole lot of unnecessary alliteration and sure we confess our deep seated fear of Canadian Geese but our biscuits bring all the listeners to the yard… or rather, to their headphones at least. EXPLICIT. www.spilledmilkpodcast.com</p> <p style="padding-left: 30px;"></p> <p> </p> <p> </p> <p><a href="http://www.brownpapertickets.com/event/2512180">LA live show</a><a href="http://orangette.net/2011/03/they-wake-me-up/">Cream Biscuits</a><a href="http://www.cookstr.com/recipes/cheddar-ham-and-dill-biscuits">Cheddar and Ham Biscuits</a><a href="http://orangette.net/2007/11/a-great-relief">Touch of Grace Biscuit</a></p>
Feb 25, 2016
Episode 215: Croutons
27:05
<p>Wondering what all the hubbub is about? Well, tune in to “Making a Crouton” where we venture outside the salad bar to investigate The Case of the Impossible Bread Stabbing. We crunch through soups, salads and rejections only to find that the defense has a surprise witness that could change everything. EXPLICIT. <a href="http://www.spilledmilkpodcast.com">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.culinate.com/columns/bacon/35450">Matthew’s Culinate article</a></p> <p><a href="http://www.epicurious.com/recipes/food/views/tomato-and-garlic-bread-soup-102453">Gramercy Tavern soup</a></p>
Feb 18, 2016
Episode 214: Garlic Bread
28:17
<p>Here at Spilled Milk our sole purpose is to spark joy for our brave listeners. Therefore, we are eating a whole lot of gooey, yet somehow crispy, Garlic Bread. We wonder why it often accompanies pizza and pasta, what generation we come from and unveil an absurd childhood aversion to butter. We also give you a homework assignment. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p>Matthew's "Not One Shrine" <a href="https://www.kickstarter.com/projects/209036771/not-one-shrine-two-food-writers-devour-tokyo-ebook">Kickstarter page</a></p> <p><a href="https://www.bostonglobe.com/magazine/2013/06/01/recipe-for-classic-garlic-bread-plus-five-creative-varieties-try/GdbRibXDrghTcNPZ9vwqaN/story.html">Adam Ried's Garlic Bread</a></p> <p><a href="http://www.saveur.com/article/recipes/carbones-garlic-bread">Torrisi/Carbone's Garlic Bread</a> - "I've had it and it's awesome" - Molly Wizenberg</p> <p> </p> <p>Matthew's Garlic Pizza</p> <p>This recipe comes from my friend Kate Lion of Boise, Idaho. It’s the kind of recipe that gets handed down and passed around, and this is my version, which is not too different from Kate’s except that she puts the garlic butter on top of the mozzarella! You can’t really go wrong here.</p> <p>5 tablespoons butter1/4 cup olive oil6 cloves garlic (I use way way more than this and sometimes leave a little out to sprinkle on top raw), minced1 teaspoon black pepper1/2 teaspoon MSG1/2 teaspoon dried oregano1 teaspoon garlic salt</p> <p>pizza doughmozzarellapecorino romano</p> <p>1. Preheat oven to 450°F. In a saucepan over medium heat, melt the butter with the olive oil. Add the garlic, black pepper, MSG, oregano, and garlic salt. Cook until the garlic is fragrant but not browned, about 1 minute. This makes enough topping for two or three pizzas.</p> <p>2. Roll out the pizza dough and spread thickly with the garlic butter mixture (stir well before slathering it on). Add a layer of mozzarella. Bake until cheese is browned and the entire neighborhood smells like garlic, 7 to 10 minutes. Top with freshly grated pecorino romano.</p>
Feb 11, 2016
Episode 213: Raisins
29:05
Today we are tasting those masters of the sneak attack, Raisins. We play a new game entitled, "Raisin or Rancid?" while reminiscing about little red boxes, spackling and GORP. Things get serious when we bring up dark children's novels and violent parlor games. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>           <a href="http://orangette.net/2005/02/a-man-who-knows-meatballs">Molly's Meatballs with Golden Raisins</a> <a href="https://en.wikipedia.org/wiki/Snap-dragon_(game)">More information about Snapdragon</a> <a href="https://food52.com/recipes/34915-nancy-silverton-s-bran-muffins">Bran Muffins</a>
Feb 04, 2016
Episode 212: Kale
26:55
Well, we've avoided being trendy long enough and are now finally ready to tackle the most beloved and massaged of all greens, Kale. We discover the power of pot likker and that kale gives us Hulk-like abilities. We like to think that a good kale salad gets better with age, kind of like us. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>       <a href="http://www.nytimes.com/2007/10/24/dining/24appe.html?_r=0">"If It Sounds Bad, It's Got to be Good" by Melissa Clark</a>   <a href="http://www.bonappetit.com/recipe/spaghetti-with-braised-kale">Spaghetti with Braised Kale </a>   <a href="http://orangette.net/2008/10/pleasantly-sogged/">Boiled Kale</a>   <a href="https://food52.com/recipes/search?q=kale+chips">Kale Chip Ideas</a> <p> </p>
Jan 28, 2016
Episode 211: Sick Food
26:09
<p>We are on a roll with gross out episodes, returning this week with Sick Food. We learn about Matthew's mouth problems and Molly's vanilla tendencies while chatting about those edible comforts we consume while we are ill. The merits of flat Coke, puking sessions and phlegm disposal are high points and we suggest you don't listen to this episode while eating. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"> </p>
Jan 21, 2016
Episode 210: Housekeeping
32:47
<p>Be warned, this could be our grossest episode yet, and contains no chewing at all. Today Molly and Matthew tell us about childhood chores, hospital corners and tales of household hygiene. Molly is all for glove empowerment but suffers from grout fear while Matthew has major dishwasher skills. There is a serious case of oversharing happening here. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.goodreads.com/book/show/2488188.Home_Body">Homebody book</a></p>
Jan 14, 2016
Episode 209: Lamb
28:32
<p>Welcome to your favorite ol' podcast where we are embracing fatty fears to devour some lamb. We choose to forgo the mint jelly and focus on racks and shanks while working on our interviewing skills. Our childhood fixations lead us to the only good type of mullet and some serious rumblings. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p><a href="https://www.youtube.com/watch?v=ViftZTfRSt8">David Bowie from Labyrinth</a></p> <p><a href="https://www.google.com/search?q=butterfly+knife&espv=2&biw=1280&bih=621&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj3vv3CtpTKAhUM5mMKHRx0BkEQsAQIGw">Butterfly knife</a></p> <p> </p> <p><a href="http://orangette.net/2014/03/a-short-leap/">Molly's Lamb Meatballs</a></p> <p><a href="http://www.bonappetit.com/recipe/lamb-sausage-patties-with-fresh-mint-feta-and-garlic">Molly's Lamb Sausage</a></p> <p> </p> Skillet Pastitsio From <em>The Best 30-Minute Recipe,</em> Cook’s Illustrated, © 2006.   <em>This dish pairs well with a nap.</em>   1/2 pound ground lamb 1 large onion, diced 1/4 teaspoon ground cinnamon salt and pepper 2 tablespoons tomato paste 6 garlic cloves, minced or pressed 2 teaspoons minced fresh oregano 3 cups low-sodium chicken broth 1 cup heavy cream 8 ounces elbow macaroni 1 teaspoon cornstarch 1 cup (about 2 ounces) grated pecorino romano   1. Preheat oven to 450°F. Cook the lamb in a 12-inch skillet over medium heat until brown, breaking it up with a spatula or (try it!) a potato masher. Drain the lamb, reserving 1 tablespoon fat.   2. With the 1 tablespoon fat in the skillet, raise heat to medium-high and add onion, cinnamon, and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Add tomato paste, garlic, and oregano and cook until fragrant, about 30 seconds.   3. Stir in broth, 1/2 cup of cream, macaroni, and cooked lamb. Raise heat to high, bring to a boil, and cook, stirring often, until macaroni is tender, 8 to 10 minutes. (Feel free to reduce heat to medium-high if it’s spitting all over!)   4. Whisk remaining 1/2 cup of cream with cornstarch and stir into skillet. Cook until slightly thickened, about 1 minute.   5. Add 1/2 cup of cheese and season with salt and pepper to taste. Sprinkle remaining cheese over the top and bake until lightly browned, 5 to 10 minutes. Serve. <p> </p>
Jan 07, 2016
Episode 208: Alternative Milks
28:19
<p>Today we brave Alternative Milks, where no udders are necessary. While sipping lame lattes, we dream of rice and decide everything tastes better in a nut bag. We make a New Years Pledge, reminisce about dating vegans, hot horse shoes and wonder if dreadlock milk is actually a thing. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.eater.com/drinks/2015/11/11/9714220/death-of-soy-milk">The Death of Soy Milk</a></p>
Dec 31, 2015
Episode 207: Leftovers
24:28
<p>Molly channels Bob Brennan as she tried to convince Matthew to love leftovers as much as she does, which is a whole lot. Yes, we do indeed encounter the patriarchy again as we chat about chicken salads, cop out dinners and Matthew's husbandly virtues. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://simmerandboil.cookinglight.com/2014/08/06/help-me-kenji-how-to-reheat-left-over-grilled-meat-without-ruining-it/">Reheating Meat from Serious Eats</a></p>
Dec 24, 2015
Episode 206: Mexican Junk Food
18:07
<p>Today we are chowing through a hand delivered box of Mexican Junk Food where we venture past fried bones to taste that sweet after burn of chili. We, as citizens of the world, feel compelled to bring you the truth, whether that be pompadours, neckerchiefs, invisible cowboys or the spurs of Molly's past. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
Dec 17, 2015
Episode 205: Dates
32:06
<p>Welcome to our Date Show! We barely make it through the Arsenic Hour while discussing painted scones, hot tubs full of yogurt and of course, Tinder profiles. Listen for our insights on what makes a good date, and tips for which section of your local Co-op will yield the best Devils on Horseback. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p> </p> <p style="padding-left: 30px;"></p> <a href="https://upload.wikimedia.org/wikipedia/commons/1/17/Dates_on_date_palm.jpg">Date Palm </a>   <a href="http://orangette.blogspot.com/2015/04/i-like-to-imagine.html">Whole Wheat Date Scones with Nutmeg</a>   <a href="http://www.goodreads.com/book/show/21412400-the-first-bad-man">The First Bad Man - by Miranda July</a>   <a href="https://food52.com/blog/12323-renee-erickson-s-sauteed-dates">Dates in Olive Oil with Sea Salt</a>    <a href="http://www.spilledmilkpodcast.com/2010/02/04/episode-3-milkshakes/">Milkshake Episode</a>  <p> </p>
Dec 10, 2015
Episode 204: Cold Cuts
22:47
<p>Today we take a pass at the deli counter for some choice selections of Cold Cuts, and encounter what may become Matthew's worst nightmare: the Bologna Roll-up. An epic meat themed duet gives way to ham aromas, rants against the patriarchy and stealing a kid's lunch. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>   <p>Favorite Sleater-Kinney Songs</p> <p><a href="https://www.youtube.com/watch?v=d9MA4rFNf7I">“Get Up”</a></p> <p><a href="https://www.youtube.com/watch?v=3VoWc3yypHs">“One More Hour”</a></p> <p><a href="https://www.youtube.com/watch?v=BsG3AuE7jlU">“Ironclad”</a></p> <p><a href="https://www.youtube.com/watch?v=TpLhrLzSaFQ">“One Beat”</a></p> <p><a href="https://www.youtube.com/watch?v=vI1o39Oxh-w">“Light Rail Coyote”</a></p> <p><a href="https://www.youtube.com/watch?v=W0GQG4Pm-MA">“Turn It On”</a></p> <p><a href="https://www.youtube.com/watch?v=vZA_7FtttRY">"Jumpers"</a></p> <p><a href="https://www.youtube.com/watch?v=STMNeSYywk8">"Burn Don't Freeze"</a></p>
Dec 03, 2015
Episode 203: Care Packages
28:57
<p>Today we are all lace and banana bread as we meander down memory lane to visit the Care Packages of our youth. We visit colleges, camps and Molly's bedroom back in Oklahoma while discussing makeout breakouts, luncheon loaves, Whistle pops and and wooing techniques. Warning, you may end up wishing you could wash your hair on a mountainside. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"> </p>
Nov 26, 2015
Episode 202: Cheesecake
26:38
What better way to consume cheese, than in cake form? We travel down memory lane and eat sour cream topped cakes while chatting water baths, cake cracks, evil furbies and whatever happened to Tom and Jerry. There may also be a long lost sibling mystery where cheesecake is the vital clue. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>         Iris's Tasty Cheesecake   8 oz. chocolate wafers, finely crushed (2 cups of crumbs) 3 Tbs. granulated sugar 7 Tbs. unsalted butter, melted 4 8-oz. packages cream cheese, at room temperature 2 Tbs. all-purpose flour Table salt 1-1/4 cups granulated sugar 1/3 cup mini chocolate chips 1 Tbs. pure vanilla extract 4 large eggs, at room temperature   Position a rack in the center of the oven and heat the oven to 375 degrees F.   In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.   In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.   Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.   Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)   Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.   To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice. <p> </p>
Nov 19, 2015
Episode 201: Pickles
33:10
<p>Today's episode is fraught with danger as Molly and Matthew confront these briny beasts and the cold case of the Pickle Fork. They travel down memory lane all the way to Vegas through vats of relish, salt and vinegar to decide between Claussen, Vlasic and Bubbies and of course declare their favorite pickle sizes. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="https://www.youtube.com/watch?v=yYey8ntlK_E">We Can Pickle That from Portlandia</a></p>
Nov 12, 2015
Episode 200: Meatloaf
35:34
Welcome to the most educational Spilled Milk episode you'll ever hear. We welcome J. Kenji Lopez-Alt and his magnificent meatloaf while he spins tales of luxurious band camps, coed fraternities, and three-meat mixtures. We discuss the loaves of our youth, meat juices, and what this classic American comfort food means to us. Warning: contains MSG, slooshing, and deja vu. 200 meatloaf https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/6BpWlHrz.jpg   Molly's Meatloaf From Delancey (http://amzn.to/2hOMMZN)   1 tablespoon olive oil 1 medium yellow onion, finely chopped 2 cloves garlic, chopped 1 1/3 cups fresh breadcrumbs About 1/3 cup whole milk, or enough to saturate the breadcrumbs 1 pound ground beef 1 pound ground pork 1 teaspoon fine sea salt 2 teaspoons fish sauce 2 large eggs, beaten well 2 teaspoons Dijon mustard 1/3 cup minced fresh Italian parsley 1/3 cup ketchup, plus 1/4 cup for topping the loaf Preheat the oven to 350 F. Line a rimmed baking sheet with parchment or aluminum foil. Warm the oil in a medium saucepan over moderate heat.  Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and translucent but not brown.  Set aside. Put the breadcrumbs in a small bowl, and drizzle the milk over them, stirring to moisten. Set aside. Put the beef and pork in a large mixing bowl, breaking up any large hunks.  Add the salt, fish sauce, eggs, mustard, parsley, and 1/3 cup ketchup.  Add the onion and garlic. Using your hand, squeeze the milk from the breadcrumbs; then add the breadcrumbs to the meat mixture (discard the milk).  Holding one hand in a claw shape, press it down into the ingredients, and briskly stir with your hand to mix evenly.  When the meat and seasonings are uniformly mixed, pick up the mixture and turn in over in the bowl, and briefly mix again (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) Transfer the mixture to the prepared baking sheet, and use your hands to pat and shape it into an approximately 9 by 5-inch loaf.  (If you find that the mixture is sticking to your hands, rinse them well and leave them slightly wet; the moisture will keep the meat from sticking).  Brush the loaf evenly with the remaining 1/4 cup ketchup. Cook for 45 minutes to 1 hour, or until a thermometer inserted into the center of the loaf reaches 155 F to 160 F.  Cool for at least 20 minutes before slicing. Special Guest: J. Kenji Lopez-Alt.
Nov 05, 2015
Episode 199: Cocoa Nibs
23:01
<p>Whether you say cacao nibs or cocoa nibs, today we show you a "different side of chocolate". Our episode is indebted to Alice Medrich and her genius ideas that guide us from bean to nib. Be sure to stick around for our musical segment and let us know your thoughts on our latest cookbook idea. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <a href="https://www.theochocolate.com/specialty/cocoa-nibs">Theo Chocolate</a> <a href="http://orangette.blogspot.com/2007/12/cookie-baking-part.html">Nibby Buckwheat</a>  <a href="http://orangette.blogspot.com/2010/12/wade-way-in.html">Whole Wheat Sables with Nibs</a>  <a href="http://orangette.blogspot.com/2008/04/way-cloud-would.html">Nibby Meringue</a> <a href="http://www.foodandwine.com/recipes/bittersweet-chocolate-mousse-with-cocoa-nib-whipped-cream">Nibby Cream</a> <a href="https://instagram.com/p/7wHxViOD4H/?taken-by=mollyorangette">Molly's Finger Sables</a>
Oct 29, 2015
Episode 198: Grapes
24:05
<p>Today it would seem that any topic is fair game from farming conditions and grecian urn fetishes to snot pockets and otter's dietary habits. Grapes make a cameo appearance when we pit seedless against skinless, fresh against frozen and Champagne vs. Concord. Somehow we all win, and we all lose. EXPLICIT. <a href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 30px;"></p> <p><a href="http://orangette.blogspot.com/2005/11/what-it-boils-down-to.html">Sausages and Grapes</a></p>
Oct 22, 2015
Episode 197: Sesame
25:46
<p>Infinitely Long and Exceptionally Silly. Today we open Sesame, rejecting the sweet to concentrate on the savory. Whether unhulled, re-hulled or hull-less, we discuss seeds, sauce, paste and oil while wondering about Elmo's gender and seed toasting techniques. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p> </p> <a href="http://www.culinate.com/columns/bacon/269646">Culinate.com article </a> <a href="http://www.ochef.com/r482.htm">Super Sesame Chicken</a>  <a href="https://en.wikipedia.org/wiki/Stanford_Cardinal">Stanford Cardinal</a> <a href="http://www.culinate.com/columns/bacon/197753">Matthew's stir fry article </a> <a href="https://en.wikipedia.org/wiki/The_Big_Bang_Theory">Big Bang Theory show</a> <a href="https://en.wikipedia.org/wiki/Big_Bang">Big Bang Theory</a>      MATTHEW'S SESAME CHICKEN Serves 3 to 4   1 pound boneless, skinless chicken thighs 1/2 teaspoon rice wine 1/2 teaspoon soy sauce 1/2 teaspoon cornstarch   2 teaspoons minced ginger 2 tablespoons sliced scallions (plus sliced greens for garnish)   2 tablespoons peanut oil   For the sauce: 2 tablespoons soy sauce 1 tablespoon rice wine 1 tablespoon Chinese sesame paste 1/2 teaspoon sugar   1 tablespoon toasted sesame seeds (plus more for garnish) 1 teaspoon toasted sesame oil   1. Trim the chicken of excess fat and cut it into 1/2-inch chunks. Stir together with the 1/2 teaspoon rice wine, 1/2 teaspoon soy sauce, and cornstarch. Set aside to marinate for 20 minutes. Stir the sauce ingredients together in a small bowl.   2. Heat the oil in a wok or large skillet over high heat until it begins to smoke. Add the chicken and stir-fry 3 to 4 minutes, stirring occasionally, until well-browned and cooked through. Stir in the ginger and scallions and cook until fragrant, about 30 seconds. Add the sauce ingredients and cook until the sauce is thickened and coats the chicken nicely, about 1 minute.   3. Off heat, stir in the sesame seeds and sesame oil. Garnish with additional sesame seeds and scallion greens and serve immediately with lots of rice.
Oct 15, 2015
Episode 196: Microwaves
27:51
It's light, it's quick, it's easy, it's Spilled Milk! Today we discuss our love and ambivalence for that bulky kitchen appliance, the Microwave. Our hosts have quite the history with them, with Molly's half-pint and Matthew's yard sale installation. We discuss bread sponges, upside down pizza, toasted nuts and ovaries and the power of a microwave's ding. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>   <a href="http://www.seriouseats.com/2014/11/toast-nuts-in-the-microwave.html">Toasting nuts </a>   <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mug+meals">Mug Meal Books</a>
Oct 08, 2015
Episode 195: Norwegian Junk Food
20:06
<p>We're bringing junk food back, Norwegian style. These Scandinavian treats bring delight and horror to our intrepid hosts who brave lompers, hair care products, gelee and almond poles. Thank goodness Walters Mandler was here to save the day. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"></p>
Oct 01, 2015
Episode 194: Lasagna
26:12
<p>You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a> </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p>Matthew's Lasagna Made Simple</p> <p>12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand)</p> <p>12 ounces Italian sausage</p> <p>1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like)</p> <p>12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded</p>   <p> </p> <ol> <li>Preheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry.</li> <li>Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine.</li> <li>Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil.</li> <li>Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ⅓ of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick.</li> <li>Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.</li> </ol> <p> </p>
Sep 24, 2015
Episode 193: Melons
35:22
<p>Today we find out just how many innuendos can we fit into 20 minutes. With much slusching, we chat naturally perfumed melons and Molly's stealing habits. In typical Spilled Milk fashion there is of course a French melons vs. Japanese melons debate and we decide that next episode, we are going global.  EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="https://www.facebook.com/spilledmilkpodcast/videos/vb.247350366259/10153006163176260/?type=2&theater">Molly and Matthew sing karaoke </a></p> <p><a href="http://orangette.blogspot.com/2006/08/melon-made-sippable.html">Melon made sippable </a></p>
Sep 17, 2015
Episode 192: Natural Waters
24:44
<p>Spilled Milk: Bottled at the Source. Today we are tasting Natural Waters, purified, filtered and flavorized with no machete necessary. Please note that no pole dancing lessons, neither vertical nor horizontal, are included in this episode. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p>
Sep 10, 2015
Episode 191: Peaches
39:39
<p>It took 190 episodes for Matthew to find a peach that can live up to his exacting standards. Today we take a variety quiz, talk peach butts and de-fuzzing with a whole lot of slurping and dribbling. We also seek to discover if there is one perfect way to eat a peach. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"><a href="http://www.spilledmilkpodcast.com/"></a></p> <p><a href="https://www.youtube.com/watch?v=h2TvlAJeEho">Spilled Milk Episode Prep </a></p> <p><a href="http://www.grubshack.com/essays/peaches.html">Matthew's first food article</a></p>
Sep 03, 2015
Episode 190: Ginger Drinks
26:59
<p>Always fresh, always unfiltered. With frosty copper mugs in hand we consume ales and beers of the ginger variety. We learn about Molly's McDonald's phase, her flat past and ongoing internal struggle between Tim Riggins and Taylor Kitsch. With the help of the Golden Girls we learn the Facts of Life, or at least identify some specific fears for when the aliens invade. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"> </p> <p> </p>       <a href="http://rachelsgingerbeer.com/">Rachel's Ginger Beer </a>      <a href="http://cocknbull.us/">Cock and Bull</a>     <a href="https://www.bundaberg.com/en-us/brew/ginger-beer/">Bundaberg</a>     <a href="http://reedsinc.com/product/reeds-extra-ginger-brew/">Reed's </a>     <a href="http://www.canadadry.com/">Canada Dry</a>
Aug 27, 2015
Episode 189: Jell-O
27:46
<p>Get ready for a whole lot of jiggling and gelling. Matthew confronts his traumatizing past with Jello-O shots while Molly debates American Gladiator vs. mainframes. We try cherry, grape and orange flavors with no shortage of slimy residue. Don't worry, we still find a way to bring up outdated pop culture references. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.spilledmilkpodcast.com/wp-content/uploads/2015/08/jiggler.mov">Matthew jiggles jell-o video </a></p> <p><a href="https://www.youtube.com/watch?v=hlXPXS6Leog">Watch it wiggle, see it jiggle!</a></p>
Aug 20, 2015
Bonus episode: Fro-yo
22:35
What’s the deal with Frozen Yogurt? Once again, we get stuck in the past as we discuss whether fro-yo is just topping deep or is it actually more than a creamy conduit? Buckle up as Matthew and Molly take us on a roller coaster of topics that may not actually go anywhere. Fro-yo image https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/XWBbXeSp.png
Aug 17, 2015
Episode 188: Blueberries
24:32
<p>Today, blueberries are gracing us with their presence, much as we are gracing your eardrums. Whoever said chivalry was dead hasn't met Matthew Amster-Burton, who always give fair warning when throwing garbage out the window. We are chatting size preferences, high bush vs low bush, mixtapes and Amadeus. EXPLICIT. www.spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.finecooking.com/cyor/rustic-fruit-tart.aspx">Rustic Tart</a></p>
Aug 13, 2015
Episode 187: Ginger
28:06
<p>Today we are spicy, fresh and chatting about ginger. We may not stay totally on topic but we do get another chance to show off our poetry prowess. Our knowledge of pop culture is in rare form here as Bennifer and Bourne make an appearance and we get another relationship rumor started. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://orangette.blogspot.com/2005/10/how-i-hit-hard-ball-stage.html">Molly's Ginger Cake with Caramelized Pears</a></p> <p><a href="http://www.styleathome.com/food-and-entertaining/recipes/recipe-old-time-gingersnaps/a/28351">Ginger Snaps</a></p>
Aug 06, 2015
Episode 186: Fruit Punch
24:58
<p>No punch bowls or ice rings here. We are using straws, boxes and communal vessels. Though she's had a few bad experiences with Fruit Punch in the past, Molly braves through artificial flavoring like a pro. Through band names, flower beds and riddles we are determined to find out what fruit is actually inside Fruit Punch. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="https://www.youtube.com/watch?v=8n69H0JwsGI">Kool Aid commercial</a></p> <p><a href="http://royalbloodband.com/">Royal Blood band</a></p>
Jul 30, 2015
Episode 185: Heat Wave
27:01
The heat is literally frying/melting/murdering our brains so please accept our pre-emptive apology for the rambling nonsense in this episode. While our thermometers climb past 90, we chat cool treats and find that our love for Madonna and Beyonce is fierce.  Molly and Campari are sitting in a tree while Matthew, well... haters gonna hate. EXPLICIT. <a style="padding: 1px; color: #0033cc;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>       <a href="https://www.youtube.com/watch?v=snsTmi9N9Gs">Open Your Heart video </a> <a href="https://www.youtube.com/watch?v=RkxqxWgEEz4">Papa Don't Preach video </a> <a href="https://www.youtube.com/watch?v=GsVcUzP_O_8">Express Yourself video</a> <a href="https://www.youtube.com/watch?v=8SbUC-UaAxE">November Rain video  </a> <a href="https://www.google.com/search?q=otter+pops&es_sm=119&tbm=isch&tbo=u&source=univ&sa=X&ved=0CB4QsARqFQoTCKW2wsvh7cYCFYiliAod5EMPEw&biw=1309&bih=656">Otter Pops</a>
Jul 23, 2015
Episode 184: Strawberries
24:36
<p>Summer gifts us with glorious strawberries so we are gifting you with an heirloom variety quiz. We chat strawberries whether they be raw, cooked, jammed, stolen or hulled and find that there is little in this world that doesn't fluster Matthew. Be sure to stick around for the poetry reading. EXPLICIT. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.poemhunter.com/poem/upon-the-nipples-of-julia-s-breast/">Poem</a></p>
Jul 16, 2015
Episode 183: Banana Bread
23:02
<p>With more straddling and mashing than necessary, we present you with Banana Bread. Sure what the freezer does to a banana is unspeakable, but we go there. For the listeners. Through speckles, mush, chunks and MILFs, today's conversation will make you wish you could turn back time. EXPLICIT. <a href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p style="padding-left: 60px;"> </p> <p>  </p> <p><a href="http://orangette.blogspot.com/2008/08/clear-sign.html">Bakesale Betty's Banana Bread</a></p> <p><a href="http://orangette.blogspot.com/2007/06/my-kind-of-bridal.html">Chocolate Cinnamon Sugar Banana Bread</a></p> <p><a href="http://orangette.blogspot.com/2007/02/i-really-really-shouldnt.html">Banana-Coconut Bread</a></p> <p><a href="http://orangette.blogspot.com/2004/12/mussels-wine-and-excuse-to-eat-whipped.html">Banana Bread with Chocolate and Ginger</a></p> <p> </p> <p><a href="https://www.youtube.com/watch?v=BsKbwR7WXN4">Cher - If I Could Turn Back Time  Video</a></p>
Jul 09, 2015
Episode 182: Picnic
32:58
<p>Recording live from the wilderness where we get traumatized by the outdoors and beverage laws while on our Picnic. We discuss food temperatures and transportation, celebrity guests and encounter more bugs than any other episode before. So much nature. EXPLICIT. www.spilledmilkpodcast.com</p> <p> </p> <p></p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.lovelylanvin.com/2013/05/03/japanese-potato-salad">Japanese potato salad - Lovely Lanvin</a></p> <p><a href="http://leitesculinaria.com/1510/recipes-ricotta-calzones-with-sausage-and-broccoli-rabe.html">Matthew's Calzone recipe (vaguely)</a></p> <p><a href="http://www.amazon.com/Picnic-Stix-Set-True-Fabrications/dp/B0027XN5B4">Wine Stix</a></p> <p><a href="http://www.amazon.com/Picnic-Backpack-Cooler-Blanket-Black/dp/B0034P3DQ6">Picnic Backpack</a></p> <p></p> <p>Michael Chabon</p> <p> </p>
Jul 02, 2015
Episode 181: Energy Bars
22:42
<p>As usual we are always trend following and never trend setting. We brought you energy drinks, so now its time for Energy Bars. We wonder why you'd ever want to replace a meal, how long it takes for an energy bar to take effect and if they are just worse oatmeal cookies. Matthew and Molly judge on fuel, performance and aftertaste power. Predictably, things get dirty almost immediately.    <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> Kind Bars Power Bars Larabars Luna Bars Cliff Mojo bar Big 100 Colossal Meal Replacement bar
Jun 25, 2015
Episode 180: Nachos
24:50
<p>The listeners spoke and... we didn't really listen. Today we address the best and worst of crispy, cheese soaked Nachos. Toppings, cheese ratios, high school reunions and balding are all up for discussion and we also find out what cheese and underwear have in common. EXPLICIT. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p>
Jun 18, 2015
Episode 179: Hot Sauce
22:08
<p>The things we do for this show. Today we sacrifice our tongues as we travel down Hot Sauce Alley where the conversation quickly turns morbid. Matthew discovers how cool he really was as a child and Molly reveals her "50 Shades of Grey" past. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p><a href="http://orangette.blogspot.com/2012/06/lets-wing-it.html">Thai Beef with Chilis and Holy Basil</a></p>
Jun 11, 2015
Episode 178: Pudding
22:20
<p>The stakes have never been higher as M & M examine American puddings, not to be confused with British puds. This indefinable substance grows a skin, scrambles eggs and could give us an exclusive insight into Molly's newest project. We also play casting director for the upcoming Spilled Milk Remake. EXPLICIT. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p> </p> <p></p> <p> </p> <p><a href="http://www.bonappetit.com/recipe/vanilla-bean-rice-pudding">Molly's Rice Pudding</a></p> <p><a href="http://lookinsidethisbookclub.com">Matthews other podcast</a></p> <p><a href="http://www.mtv.com/shows/mtv2_legit/240-worth-of-pudding/374918/video/">Pudding Skit</a></p>
Jun 04, 2015
Episode 177: Nut Butters
18:06
<p style="padding-left: 60px;">Today we stir and taste non-peanut Nut Butters. Listen to scintillating conversation regarding almond butter phases during college, grease vs. sludge and nut arbitrage. We are talking buttering nuts and seeding butter while the nut aromas get to our heads.<a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 60px;"><a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/"></a></p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 60px;"><a href="http://www.spilledmilkpodcast.com/wp-content/uploads/2015/05/stirring-video.mov">Stirring video </a></p>
May 28, 2015
Episode 176: Soy Sauce
27:17
<p>After 175 episodes, we have finally selected our ideal chopsticks and feel ready to tackle Soy Sauce. We chat X-Files, cartoons, fairy tales and feigning interest while drowning our rice in The Black Ooze. Will we or won't we be able to differentiate between high end and low end sauces? www.spilledmilkpodcast.com  </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"><a href="http://www.andeatittoopodcast.com/">And Eat it too podcast </a></p> <p style="padding-left: 30px;"><a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-tie-that-binds">Molly's article </a></p> <p style="padding-left: 30px;"><a href="https://www.youtube.com/watch?v=Wz-mJed_bP0">Kikkoman commercial video</a></p> <p style="padding-left: 30px;"><a href="http://www.templeofthai.com/food/sauces/thinsoy-5133231037.php">Dragonfly sauce</a></p> <p class="p1">        <a href="http://www.amazon.com/Yamasa-Marudai-Sauce-Fluid-Ounce/dp/B009I0YANG/">Yamasa Marudaizu</a></p>
May 21, 2015
Episode 175: Indian Junk Food
20:51
<p>Yes, we were given yet another box of foreign goodies submitted for our pleasure and judgement. Indian Junk Food is super classy although its looks, taste and smell don't always exactly align. This is a seriously bangin box full of confusing aromatics, exuding liquids and squeaking cheese. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 60px;"></p>
May 14, 2015
Episode 174: Brown Butter
24:13
<p> </p> For optimal results, your cohosts recommend bathing and basting yourself in the sizzling slurry of deliciousness that is brown butter. Be sure to hold on tight to your chemise as we encounter nutty food babies, Lynn Rossetto Kasper imitations and foaming flecks. <a style="text-decoration: underline; padding: 1px; color: #0033cc;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>       <a href="http://www.saveur.com/article/Recipes/Classic-Sole-Meuniere">Sole Meuniere </a>   <a href="http://www.seriouseats.com/recipes/2015/01/moist-and-tender-brown-butter-cornbread-recipe.html">Brown Butter Cornbread </a>   <a href="http://orangette.blogspot.com/2007/12/so-much-better.html">Molly's Spoon Cookies</a>   <a href="http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/">Smitten Kitchen Rice Krispie Treats</a>   <a href="http://thetoughcookie.com/2014/08/02/cinnamon-brown-butter-spread/">Tough Cookie Cinnamon Butter </a>
May 07, 2015
Episode 173: Sack Lunch LIVE!
40:04
<p>Journey into the minds of geniuses as Pat Benatar and Kenny Loggins present an ode to childhood. We packed each other a meal filled with goodies from our childhood lunch boxes where we find that baggie technology has not improved since our mothers controlled our food choices. Full of toxic chemicals, dry cookies, sweaty carrot sticks and stolen lunch items we discover Molly's equestrian past and can only hope that someone other than Matthew gets his references. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"> </p> <p>Cédric Villani </p> <p> </p> <p></p>
Apr 30, 2015
Episode 172: Breakfast Pastries
18:55
<p>As grown ups, we can eat whatever we want for breakfast. Today we grab some brooding breakfast desserts from the shelf where they have lived for who knows how long. Cake nuggets, waves of powdered sugar and sweaty glaze are all part of this complete breakfast. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"></p>
Apr 23, 2015
Episode 171: Shallots
23:52
<p>This Sunday is our live show! Get your tickets <a href="http://townhallseattle.org/event/spilled-milk-podcast-live/">here!</a></p> <p>With mouths afire we unveil the many layers of onion's little sibling, the shallot. We discuss this sexiest of alliums in the raw, fried, pickled and crisped along with that most vital of questions: Does size really matter? EXPLICIT <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <a href="http://www.splendidtable.org/recipes/crispy-fried-shallots">Crispy Fried Shallots </a> <a href="http://orangette.blogspot.com/2007/06/handy-to-have-around.html">Molly's Vinegar-Roasted Shallots </a>    <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">Adapted from <a style="padding: 1px; color: #0033cc;" href="https://spilledmilk1.basecamphq.com/projects/9682987-spilled-milk-podcast/Braised">Braised Duck With Green Beans, Thai Style</a> </p> <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">Duck With Brussels Sprouts, Thai Style, Mark Bittman, The New York Times</p> <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">2 duck legs, trimmedSalt and pepper1 cup sliced shallots1 tablespoon minced ginger1 tablespoon minced garlic1 cup brussels sprouts, trimmed and halved2 teaspoons sugar2 tablespoons nam pla or soy sauce2 tablespoons lime juice, or to tasteCoarsely chopped fresh cilantro leaves for garnish<a style="padding: 1px; color: #0033cc;" href="http://cooking.nytimes.com/recipes/1016022-david-taniss-crispy-fried-shallots">Crispy fried shallots</a>, for garnish</p> <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">1. Season duck legs with salt and pepper and place in a skillet over medium heat. Cover and cook until skin is well browned, about 30 minutes, lowering heat as necessary to produce a steady simmer. Turn duck legs and continue cooking until liquid is mostly evaporated and duck is tender, 60 to 90 minutes total.</p> <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">2. Transfer duck to a plate and pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add shallot; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger and garlic and cook, stirring, for 30 seconds.</p> <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">4. Add 2 tablespoons water, sugar, fish sauce, and brussels sprouts. Place duck legs on top of sprouts mixture and bring to a simmer. Cover and cook until sprouts are very tender, about 15 minutes, adding a little more water if necessary to keep mixture moist. Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve. Serve with sliced chiles in fish sauce and crispy shallots for garnish.</p> <p style="line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px;">Note: You can serve the duck on or off the bone. Good with rice, also surprisingly good with crusty bread.</p>
Apr 16, 2015
Episode 170: Korean Junk Food
14:43
<p><a href="http://townhallseattle.org/event/spilled-milk-podcast-live/">Still tickets available for our live show on April 19th in Seattle! </a></p> <p> </p> <p>Once again, a box of foreign delights has landed on our table, ergo we are forced to partake and pass judgement. This time, Korea lends its treats to our tongues and we hold nothing back. Kit Kat etiquette rules are established, theories are floated and there are more Korean treats in our youth than you may think. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p>
Apr 09, 2015
Episode 169: Dumplings
21:39
<p><a href="http://townhallseattle.org/event/spilled-milk-podcast-live/">Live show tickets here! </a></p> <p> </p> <p>Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p><a href="http://www.thesearchforgeneraltso.com/">The Search for General Tso</a></p> <p> </p> <p>Matthew's dumplings</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Adapted from Eileen Yin-Fei Lo, <em>The Dim Sum Dumpling Book</em></p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">1/2 teaspoon baking soda1 teaspoon kosher salt</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">For the filling:12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces12 ounces ground pork1/3 cup sliced scallions1 teaspoon kosher salt2 teaspoons sugar1.5 teaspoons minced ginger1.5 teaspoons rice wine1 teaspoon soy sauce2 teaspoons sesame oil1 egg1 tablespoon oyster sauce1.5 tablespoons cornstarchpinch black pepper</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">1 package (about 44) gyoza skins (we like Twin Dragon brand)</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.<a style="padding: 1px; color: #0033cc;" href="https://www.youtube.com/watch?v=IOqgGieImME">https://www.youtube.com/watch?v=IOqgGieImME</a> .</p> <p> </p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.</p>
Apr 02, 2015
Episode 168: Singapore Junk Food
13:57
<p>Live show tickets still available <a href="http://townhallseattle.org/event/spilled-milk-podcast-live/">here!</a></p> <p>Hopes are high for hand delivered Singapore Junk Food which comes heavily packaged, addictive and conditioned. Molly confronts the dreaded jellied meat while SuperRing comes to the rescue! <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p style="padding-left: 30px;"></p>
Mar 26, 2015
Episode 167: Mint Chocolate
21:27
<p>There are still tickets available for our April 19th <a href="http://townhallseattle.org/event/spilled-milk-podcast-live/">Live Show here</a>!</p> <p>We are going door to door bearing laughter, joy and mint chocolate treats. Mint is our favorite chocolate pairing, though we think that could be due to dependence rather than merit... We attempt to earn our badges in financial literacy, mob mentality and rekindling relationships. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p>
Mar 19, 2015
Episode 166: Scrambled Eggs
19:43
<p><a href="http://townhallseattle.org/event/spilled-milk-podcast-live/">Click here for tickets to Spilled Milk Live on April 19th at Town Hall Seattle!</a></p> <p> </p> <p>Today Molly and Matthew go back to their roots to chat about the first dish they ever learned to cook, scrambled eggs. The nuances of egg preparation, when to cheese and how much to butter are all fair game while puns are strictly forbidden. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com%20/">www.spilledmilkpodcast.com </a></p> <p> </p> <p style="padding-left: 60px;"></p>
Mar 12, 2015
Episode 165: Fondue
21:51
<p>Hot and bubbly,  we are stabbing our way into the 70s with Molly's first foray into fondue. The conspiracy behind the creation of fondue is revealed as are past experiences with French stoner dudes, and clergy members. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p>Raclette Set </p> <p><a href="https://instagram.com/p/yu5YCxyLkc/?modal=true">Bubbling Fondue Instagram video</a></p>
Mar 05, 2015
Episode 164: Donuts
32:40
<p>Sugar bombs away! Stop by our break room for a box of donuts aka: crullers, fritters, bear claws, bismarcks, twists and jellied. We chat about weepy donuts, oozing donuts and what they have in common with sex and pizza. EXPLICIT. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p>French Cruller : </p> <p> </p> <p><a href="http://orangette.blogspot.com/2006/04/fritters-with-fair-warning.html">Lemon - Yogurt Fritters</a></p> <p><a href="http://www.misterdonut.jp/">Mr. Donut</a></p>
Feb 26, 2015
Episode 163: Birthday Cake LIVE!
52:41
We celebrated our 5th birthday/anniversary with a live show where we broke our slogan by sharing cake with the audience. Molly and Matthew reminisce about their childhood birthday parties, cakes and presents. There is a lot more crying and fainting than you'd expect. We try classic yellow cake with chocolate frosting, Funfetti and Molly's birthday cupcakes while pondering June's pastry chef aspirations. Thanks to all who submitted their ~~traumatic~~ funny childhood birthday stories! 163 birthday cake https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/BlfMXvIH.jpg Special Guest: Becky Selengut.
Feb 19, 2015
Episode 162: Orange Soda
18:50
<p>Get ready to concentrate. When you are hot and sweaty from watering your potted plant, nothing is better than a cool, refreshing, bottled and carbonated "orange" flavored beverage. Mexican carbonation, the Vietnam War and Russian history all play an important part of this tasting. This episode comes with a special alternate ending! EXPLICIT. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 90px;"></p> <p style="padding-left: 90px;"> </p> <p> </p>
Feb 12, 2015
Episode 161: Fennel
19:35
<p>Crunch. Crunch. Crunch. Today we delve into fennel, its seeds, pollen, fronds and bulbs. Matthew finally admits to his mysterious past while we wonder about this plant's licorice flavor and price point. </p> <p> </p> <p style="padding-left: 30px;"></p> <p style="padding-left: 30px;"> </p> <p><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/03/jill_santopietr.html">Jill Santopietro's Braised Fennel with Meyer Lemon and Parmesan</a></p> <p> </p> <p><a href="http://orangette.blogspot.com/2006/10/special-game-fennel-salad.html">Shaved Fennel Salad with Mushrooms and Parmesan</a></p>
Feb 05, 2015
Episode 160: Cheap Beer
19:34
<p>We don't know much about football, so we are participating in the only way we know, the beer. Join us as we slosh down memory lane, wonder where the calories in light beer go, which beer has the best cans and if our beer of choice makes us hipsters. Go Seahawks! <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p>  </p> <p style="padding-left: 150px;"></p> <p style="padding-left: 150px;"> </p> <p style="padding-left: 150px;"></p> <p style="padding-left: 150px;"> </p> Beers tasted   Budweiser Coors Light Rolling Rock PBR Rainier Bud Light Lime
Jan 29, 2015
Episode 159: Lip Balm
24:05
<p>It is the dead of the winter and our lips are paying the price. We try a plethora of lip balms and finally admit to our Carmex addiction. Waxy, fruity, glossy or tinted, these balms are smooth on the lips but rough on the tongue. How often do you lip balm?   <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p> </p> <p style="padding-left: 150px;"></p> <p style="padding-left: 150px;"> </p>
Jan 22, 2015
Episode 158: Waffles
23:34
<p>Rise and Shine! Today we consume yet another doughy breakfast item slathered in syrup. Molly and Matthew struggle to keep things clean while wondering what the opposite of Belgian is and whether a waffle is just a pancake in disguise. What tops your waffle?  <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 90px;"></p> <p style="padding-left: 90px;"> </p> <p><a href="http://orangette.blogspot.com/2012/03/this-is-important.html">Yeasted Buckwheat Waffles</a></p> <p><a href="http://orangette.blogspot.com/2010/05/you-deserve-waffle.html">Waffles of Insane Greatness</a></p>
Jan 15, 2015
Episode 157: Canadian Junk Food
18:00
<p>Oh Canada! You send it, we eat it. Maybe that should be our new motto. Today we flirt with new career paths, challenge Smarties to a duel and find out if our patriotism trumps our taste buds. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 90px;"></p>
Jan 08, 2015
Episode 156: Carrots
25:15
Happy New Year!    Beware: carrots apparently bring out some inflamed opinions. We discuss the carrots of days gone by and find out if Molly can rescue Matthew from his carrot rut. Remember to tip your podcasters in carrot coins. EXPLICIT. <a style="padding: 1px; color: #0033cc;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>         <a href="http://allrecipes.com/recipe/carrot-pudding/">Holiday Carrot Pudding</a> <a href="http://smittenkitchen.com/blog/2010/05/carrot-salad-with-harissa-feta-and-mint/">Smitten Kitchen's Carrot Salad</a> <a href="http://orangette.blogspot.com/2010/11/she-got-out-skillet.html">Carrots Corentine</a> <a href="http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html">Carrot Pickle</a>
Jan 01, 2015
Episode 155: German Christmas
17:23
Fröhliche Weihnachten!  We must not have been too naughty this year, since we were gifted a box of German Christmas treats. We delve into the merits of marzipan, artificial aromas and shady Santas. Thanks for listening and supporting us during 2014!  EXPLICIT.<a style="padding: 1px; color: #0033cc;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a> <p> </p> <p> </p> <p style="padding-left: 60px;"></p>
Dec 25, 2014
Episode 154: Favorite Sandwiches
20:10
<p>The cure for the flu? Sandwiches of course. Or is it tattoos? Sandwiches both foreign and domestic, of the past and the present haunt our appetites and today we discuss and debate our favorites. It isn't as simple as you think to pair the perfect bread with the perfect fillings and ideal amount of ooze. <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a></p> <p> </p> <p style="padding-left: 90px;"> </p> <p> </p> <p> </p> <p>Spicy catfish sandwiches</p> <p>Adapted in freewheeling style from Matt’s in the Market</p> <p>Chipotle mayo from Nancy Silverton’s <a style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.5249996185303px;" href="http://www.google.com/url?q=http%3A%2F%2Fwww.amazon.com%2Fexec%2Fobidos%2FASIN%2F1400044073%2Fmamstesgrubshack%2F&sa=D&sntz=1&usg=AFrqEzc6Cg2E6k-iq3__xI31xR-jJW9kWA" target="_blank">A Twist of the Wrist</a></p> <p> </p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">For the mayo:</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1/2 cup mayonnaise</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">2 tablespoons minced cilantro</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1 tablespoon olive oil</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1 tablespoon lemon juice</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1 large clove garlic, minced</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">2 teaspoons pureed or minced canned chipotles (or more to taste)</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1/2 teaspoon kosher salt</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;"> </p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">For the catfish:</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">2 catfish fillets, quartered into strips</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1/2 cup cornmeal</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1/2 cup all-purpose flour</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">salt and pepper</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">1 cup frying oil of choice</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">Thin-sliced sandwich bread </p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;">Butter lettuce, torn into bread-sized pieces</p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;"> </p> <ol style="font-family: inherit; font-size: 13px; font-style: inherit; line-height: 19px; margin: 0px 0px 0px 3em; padding: 0px; border: 0px; vertical-align: baseline;"> <li style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline;"> <p style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline; line-height: 1.5em;">Stir the mayo ingredients together in a bowl.</p> </li> <li style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline;"> <p style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline; line-height: 1.5em;">Salt and pepper the catfish on both sides. Let sit at room temperature for five minutes. Mix the cornmeal and flour together in a pie plate. Dredge in the catfish in the cornmeal mixture, shaking off excess, and remove to a plate.</p> </li> <li style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline;"> <p style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline; line-height: 1.5em;">Heat the oil in a large nonstick skillet over medium-high until the oil shimmers and a chunk of bread bubbles vigorously when you toss it in. Add half the catfish strips and fry 2 minutes per side. Drain on paper towels and repeat with the other batch.</p> </li> <li style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline;"> <p style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-family: inherit; vertical-align: baseline; line-height: 1.5em;">Assemble the sandwiches. I am not going to explain this part, except to say that you should put the mayo on both slices.</p> </li> </ol> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;"> </p> <p style="font-family: inherit; font-size: 13px; font-style: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; line-height: 1.5em;"> </p>
Dec 18, 2014
Episode 153: Vanilla Ice Cream
30:20
<p>Today we are joined by our arch enemy, Dan from <a href="http://www.sporkful.com/">The Sporkful</a>, to talk all things lame and boring, otherwise known as Vanilla Ice Cream. We find out what your favorite frozen dessert says about your bedroom behavior and discuss melting points and scoop skirts. What tops your sundae? EXPLICIT www.spilledmilkpodcast.com</p> <p> </p> <p> </p> <p style="padding-left: 60px;"></p> <p> </p> <p><a href="http://sporkful.com/">The Sporkful</a></p> <p><a href="http://www.amazon.com/Eat-More-Better-Every-Delicious-ebook/dp/B00IWTWRR0/">Eat More Better</a></p> <p> </p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Ice creams tasted:</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Haagen-Dazs VanillaDreyer’s Slow-Churned Vanilla BeanSnoqualmie Danish Vanilla BeanSafeway Select Super-Premium Vanilla</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Funny man and vanilla philosopher Alex Falcone’s podcasts:</p> <p style="font-size: 13px; line-height: 18.5249996185303px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: #0033cc; line-height: 18.5249996185303px;" href="http://read-weep.com/">Read it and Weep</a><a style="padding: 1px; color: #0033cc; line-height: 18.5249996185303px;" href="http://packyourmics.com/">Pack Your Mics</a> (If you watch Top Chef, you will love Pack Your Mics)</p> Special Guest: Dan Pashman.
Dec 11, 2014
Episode 152: Classic Cocktails
35:31
Finally, the episode you've all been waiting for! Our hosts get more and more tipsy as they learn what makes a cocktail a classic, what Matthew can safely order in a biker bar and how many steps it takes to become Don Draper. It was way past our bedtime and we were up to no good. Warning: You may want to have a drink of your own to get through this episode. EXPLICIT <a style="text-decoration: underline; padding: 1px; color: #0033cc;" href="http://www.spilledmilkpodcast.com/">www.spilledmilkpodcast.com</a>
Dec 04, 2014
Episode 151: Green Beans
25:36
Today you can finally have some of our topic, if you are having that classic Thanksgiving side dish, the Green Bean Casserole that is. Molly and Matthew discover what Friday Night Lights and green beans have in common along with some soggy and squeaky beans. Happy Thanksgiving! EXPLICIT. spilledmilkpodcast.com       <a href="http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099">Classic Green Bean Casserole</a> <a href="http://dinersjournal.blogs.nytimes.com/2009/03/26/recipe-of-the-day-braised-duck-with-green-beans-thai-style/?_r=0">Mark Bittman's Duck Legs with Green Beans</a> <a href="http://books.google.com/books?id=hQIuAAAAQBAJ&pg=PA154&lpg=PA154&dq=Fuchsia+Dunlop%27s+Stir+Fried+Romano+Beans&source=bl&ots=H5nNhq_q2p&sig=EjKoSnwPwdMFoFCYMeNS7kK910s&hl=en&sa=X&ei=WMZyVO7kH5TToATMpoD4BQ&ved=0CDAQ6AEwAw#v=onepage&q=Fuchsia%20Dunlop's%20Stir%20Fried%20Romano%20Beans&f=false">Fuchsia Dunlop's Stir Fried Romano Beans</a> <a href="http://www.saveur.com/article/Recipes/Classic-Dry-Fry-Green-Bean">Dry Fried Green Beans</a> <a href="http://www.victoryseeds.com/beans_snap_pole.html">Heirloom Green Beans</a>
Nov 27, 2014
Episode 150: Sour Cream
24:25
<p>How do you take your sour cream? Whipped, savory and with extra fat? Today your super cultured and ultra-pasteurized hosts alternate from true detectives to true divas. Serving suggestion: do not partake before noon without a baked potato. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p><a href="http://www.thisishomesteady.com">Homesteady Podcast</a></p> <p><a href="http://orangette.blogspot.com/2011/04/how-it-is.html">Amanda Hesser's Almond Cake</a></p>
Nov 20, 2014
Episode 149: Cheddar
25:02
<p>Today we are extra sharp, clothbound and falling down the Wookey Hole. We love cheddar cheese in every shape and color, whether generic or artisanal, just don't ask us to start cheddaring.  Now to determine the best vehicle to transport these cheddars safely to our taste buds...  spilledmilkpodcast.com</p> <p> </p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p><a href="http://orangette.blogspot.com/2013/01/a-small-revolution.html">Molly's Oat Cakes</a></p>
Nov 13, 2014
Episode 148: Pumpkin Spice
25:11
<p>Autumn has arrived bringing with it all manner of pumpkin spiced edibles. Molly and Matthew tackle heirloom varietals, contemplate a Trader Joes pumpkin intervention and taste a PSL which surprises even themselves. We ask the world, how far is too far when it comes to pumpkin spice? spilledmilkpodcast.com. EXPLICIT.</p> <p> </p> <p> </p> <p style="padding-left: 60px;"> </p> <p> </p> <p><a href="http://www.buzzfeed.com/mattbellassai/the-horrible-truth-of-eating-nothing-but-pumpkin-stuff-for-7#194ivuy">Buzzfeed article on 3 days of Pumpkin Spice</a></p>
Nov 06, 2014
Episode 147: Caramel
21:25
<p>Molly, Matthew and the Maillard Reaction presents an ooey, gooey, sticky adventure of the burnt sugar variety. Caramel is cheap and simple, yet impressive, kind of like the Spilled Milk Podcast. Where we stand on the Great Salted Caramel Debate comes up as well as safety tips while listening to this podcast. Hard and hot is always the way to go. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 30px;"> </p> <p><a href="http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/Caramel+Sauce">Caramel Sauce</a></p> <p><a href="http://www.culinate.com/columns/bacon/38239">Matthew's Caramel article </a></p> <p><a href="https://www.youtube.com/watch?v=GJmWPNckrpo">Mathnet Episode </a></p> <p><a href="http://www.pillsbury.com/recipes/oatmeal-carmelitas/e8b987bd-e31f-45cc-ae54-d34fca9daf48">Carmelitas</a></p> <p><a href="http://www.ardenthomesteader.com/">Ardent Homesteader</a></p> <p> </p> <p> </p>
Oct 30, 2014
Episode 146: Colombian Junk Food
15:28
<p>Either we are nearing our expiration date or we will just need another trip to the dentist after these Colombian treats from Listener Maria. These DIY delicacies teach us to always pair our Frunas with our Papitas de Pollo. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p>
Oct 23, 2014
Episode 145: Bok Choy
16:59
What baby brassica simply stalks and leaves? Bok Choy! Through 50 shades of green and raw dunks, Matthew and Molly explore this underused vegetable beyond the good ol' stir fry. spilledmilkpodcast.com           Matthew's Bok Choy stir fry   Heat peanut oil in a wok or skillet. Add chopped bok choy stems, stir-fry until starting to become translucent and browned (2 minutes), add leaves and a nice dollop of Thai roasted chile paste. Toss until the paste is well-distributed. Taste for seasoning and add more chile paste if necessary.   <a href="http://importfood.com/cppt1601.html">Chili Garlic Sauce </a>
Oct 16, 2014
Episode 144: Walnuts
21:13
<p>Today we take a walk down the wild side through nutty Oklahoman pasts while Molly and Matthew fall under the spell of black walnut magic. RIP nutcrackers. spilledmilkpodcast.com </p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p><a href="http://orangette.blogspot.com/2004/10/humble-nutty-and-chez-moi-un-gateau.html">Walnut Cake from Orangette</a></p> <p><a href="http://www.amazon.com/dp/B0078DOVMA/">Purchase Black Walnuts</a></p> <p><a href="http://www.yelp.com/biz/pike-place-nuts-seattle">Pike Place Nuts Yelp Reviews</a></p> <p><a href="http://www.amazon.com/Tourangelle-Roasted-Walnut-16-9-Ounce/dp/B004V7JXFG/ref=sr_1_1?ie=UTF8&qid=1412050890&sr=8-1&keywords=walnut+oil">Walnut oil</a></p> <p><a href="http://honest-food.net/2014/06/30/pickled-walnuts-recipe/">Pickled Walnuts</a></p>
Oct 09, 2014
Episode 143: Jarred Spaghetti Sauce
17:18
<p>Meat posts at the ready! Molly and Matthew taste jarred spaghetti sauces and discuss chunky vs. smooth, Sinatra vs. Newman and stapled fingers vs. inside out eyelids. Note: Viscosity is vital and oregano only in moderation. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p><a href="http://www.grouprecipes.com/67879/skillet-lasagna-recipe.html">Cook's Illustrated Skillet Lasagne</a></p>
Oct 02, 2014
Episode 142: Cheesy Crackers
13:34
<p>This week we confront those cheesy crackers that populated our childhoods and continue to haunt our dreams. Tasting these zesty, neon orange, voluptuous crackers brings about some loaded conversations. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p>
Sep 25, 2014
Episode 141: Fresh Herbs
24:35
<p>Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p> <p> </p> <p><a href="http://orangette.blogspot.com/2012/06/lets-wing-it.html">Molly's </a>and <a href="http://www.rootsandgrubs.com/2011/11/01/pork-and-rice/">Matthew's</a> Stir-fried Minced Beef with Chiles and Basil </p> <p><a href="http://orangette.blogspot.com/2006/05/lima-beans-long-overdue.html">Greek style lima beans</a></p>
Sep 18, 2014
Episode 140: Brazilian Junk Food
17:52
<p>Carla the Listener sent us on a journey of Brazilian delights. Crossing the Saliva Sea, our odyssey is fraught with poor pronunciation, incognito beef chips, enigmatic peanuts and vile meat jelly with a stop by the Pseudo Swiss Alps. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"></p> <p style="padding-left: 60px;"> </p> <p style="padding-left: 60px;"></p>
Sep 11, 2014
Episode 139: Crepes
22:17
<p>Back to school with French 101. Your supply list consists of a baguette, beret, neckerchief, squeegee and a fire extinguisher. Today we'll lecture on savory and sweet crepes while Matthew's francophile past finally comes to light. spilledmilkpodcast.com</p> <p style="padding-left: 90px;"></p> <p style="padding-left: 90px;"> </p> <p style="padding-left: 90px;"> </p> <p><a href="http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html">Alton Brown's Crepe Batter</a></p> <p><a href="http://hopeispower.wordpress.com/2009/04/17/kenny-shopsins-crepes/">Tortilla Crepes</a></p> Beat an egg, some cream and milk (and vanilla if you want), dunk the tortillas, and cook in butter.
Sep 04, 2014
Episode 138: Caramel Corn
28:36
<p>Today we are tapping caramel corn with relish. Those sticky, crunchy clusters invoke more spelunking stories, though not the kind you are thinking of. You may want to think twice before playing Truth or Dare? with Matthew and Molly. EXPLICIT spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 120px;"></p> <p><a href="http://orangette.blogspot.com/2009/12/for-ever-and-ever.html">Molly's Caramel Corn from David Guas</a></p> <p><a href="http://www.spilledmilkpodcast.com/2014/01/23/episode-110-popcorn/">Spilled Milk Popcorn Episode</a></p>
Aug 28, 2014
Episode 137: Maple Syrup
22:05
<p> </p> Welcome to the Spilled Milk Sugar Bush, where we taste maple syrup of all grades and qualities and sometimes, it's not even real. We've done way more research into syrup grading than you ever thought you'd want so take notes. Through sticky pours and drizzles, some strong feelings arise and things get heated. spilledmilkpodcast.com     <a href="http://www.imdb.com/title/tt0263734/">"Men with Brooms"</a> <a href="http://www.internationalmaplesyrupinstitute.com/">International Maple Syrup Institute</a>
Aug 21, 2014
Episode 136: Non-Tomato Pasta Sauces Pt. 1
25:46
<p>Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on <a href="http://www.newyorker.com/magazine/2014/04/21/in-deep-2">spelunking </a>while Matthew's cookbook collection comes under fire. It's Loren vs. Bastianich so cast your votes, boil some water and sauce it up.</p> Recipes:   <a href="http://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe.html">Pasta Aglio e olio</a>  <a href="http://www.thekitchn.com/how-to-make-pasta-carbonara-170893">Pasta Carbonara</a>  <a href="http://orangette.blogspot.com/2006/07/dinner-with-garden-and-lilies.html">Rigatoni with 5 Lilies</a>  <a href="http://www.epicurious.com/recipes/food/views/Tagliatelle-with-Parsnips-and-Pancetta-Adapted-from-Babbo-104013">Pasta with Parsnips and Pancetta </a> <a href="http://www.gourmet.com/food/2009/06/an-eggplant-confession">Francis Lam's Pasta with Eggplant Puree</a>  <a href="http://orangette.blogspot.com/2005/08/trofie-al-pesto-with-drama-and.html">Molly's Pesto </a> <a href="http://orangette.blogspot.com/2008/05/entirely-unmannerly.html">James Beard's Braised Onion Sauce </a> Pasta Bible Pasta (aka Mezze Maniche Rigate with Scallions) Adapted from The Pasta Bible, Silvio Rizzi Serves 4 Rich and buttery without being heavy, this fresh-tasting dish is good any time of year. 3/4 lb mezze maniche rigate or rigatoni 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced 4 tbsp butter 1/2 bunch Italian parsley, minced 2 egg yolks 1/2 cup freshly grated Parmigiano-Reggiano salt Melt 4 tbsp butter in a skillet over medium-low heat. Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese. Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls
Aug 14, 2014
Episode 135: Toast
22:02
<p>This week, we tackle yet another trendy topic and discover that toast abuse is real. But we still aren't sure if it's worth $4 a slice or which method is best for getting that perfect crisp, though John Thorne seems to have some strong toasty opinions. And Radio Lab, just remember that imitation is the sincerest form of flattery. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 90px;"></p> <p style="padding-left: 90px;"> </p> <p>This American Life - Episode 520: <a href="http://www.thisamericanlife.org/radio-archives/episode/520/no-place-like-home">"No Place like Home"</a></p> <p><a href="http://www.amazon.com/Pot-Fire-Further-Exploits-Renegade/dp/0865476209">"Pot on the Fire"</a> by John Thorne</p>
Aug 07, 2014
Episode 134: Celery
18:56
<p>More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 90px;"></p> <p>Recipes</p> <p>Fuchsia Dunlop’s <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2014/02/fuchsia-dunlops-sichuanese-chopped-celery-with-beef.html">Send the Rice Down</a> from <a href="http://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045">"Every Grain of Rice"</a></p> <p>Marcella Hazan's <a href="http://food52.com/recipes/21532-marcella-hazan-s-braised-celery-with-onion-pancetta-and-tomatoes">Braised Celery</a> from Food52 </p>
Jul 31, 2014
Episode 133: Oatmeal Cookies
15:12
<p> We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 90px;"></p> <p style="padding-left: 90px;"> </p> <p><a href="http://bakingastherapy.blogspot.com/2010/08/grand-central-chocolate-chips.html">Oatmeal Chocolate Chip Cookie</a>* from <a href="http://gcb.wpengine.com/recipes/grand-central-baking-book/">The Grand Central Baking Book</a><a href="http://gcb.wpengine.com/recipes/grand-central-baking-book/"> </a></p> <p>*Matthew's Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn't put white chocolate in anything. </p> <p>Easy Oatmeal Cookies - source unknown1 cup (8 oz) butter, softened1 cup (7 oz) sugar1 tsp vanilla1 cup (5 oz) flour1/2 tsp baking soda1/2 tsp kosher salt2 cups (7 oz) rolled oatsPreheat oven to 350. Using a large spoon or spatula, blend butter,sugar, and vanilla in a large bowl until well mixed. Stir in flour,baking soda, and salt; mix thoroughly. Stir in oats.Form dough into small balls, about one inch diameter, and place twoinches apart on an ungreased baking sheet. Flatten balls slightly withfingers (dampen fingers with cold water if dough is sticking). Bakefor 10-12 minutes until the edges are light brown. Cool on the bakingsheet for 1-2 minutes, then transfer to a wire rack.Note: I used old fashioned rolled oats; some recipes call forquick-cooking. I think any kind of rolled oats would work.</p>
Jul 24, 2014
Episode 132: Cream of Wheat
16:12
<p>Please sir, we want some more sloppy breakfast cereals. This week our topic is farina aka Cream of Wheat, that favorite meal of the elderly or incarcerated. Join us as we discover what actually makes this stuff edible, Daryl Hannah and bears all before a skin forms. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 60px;"> </p> <p> </p> <p> </p> <p><a href="http://en.wikipedia.org/wiki/List_of_porridges">Most Exciting Page in Wikipedia: List of Porridges</a></p> <p><a href="https://www.youtube.com/watch?v=OoAJNn6SETs">Malt O Meal commercial</a></p>
Jul 17, 2014
Episode 131: Gushing Candies
20:23
<p>Today we discuss extreme exploders, hopped up with high fructose corn syrup and 1% real fruit juice. Those whirling, squirting, leaking, tingling and fizzing flavors that dance on your taste buds provide a science experiment in candy form that could very well blow your mind. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 120px;"></p> <p> </p> <p> </p> <p> </p>
Jul 10, 2014
Episode 130: Coleslaw
20:28
<p>Get ready to expose yourself to that tangy, cold and crunchy meal accompaniment, coleslaw. Shredded, raw and sometimes wilting, we find the perfect balance between green cabbage and red cabbage with a full serving of goat at no extra charge. spilledmilkpodcast.com</p> <p> </p> <p> </p> <p style="padding-left: 60px;"> </p> <p> </p> <p>Recipes </p> <p><a href="http://www.foodnetwork.com/recipes/dave-lieberman/asian-style-slaw-recipe.html">Dave Lieberman’s Asian Slaw</a></p> <p><a href="http://www.recipesecrets.net/forums/recipe-exchange/31183-buttermilk-coleslaw-green-onions-cilantro.html">Coleslaw with Cilantro and Lime</a></p>
Jul 03, 2014
Episode 129: Pretzels
17:05
<p>Is it a bird? Is it a plane? It's The Pretzel! He is here to save the day from the Snack Artist's nefarious plan to take over the world with honey mustard pretzel minions. But where is The Pretzel's trusty sidekick, Peanut Butter Pellet? Tune in to find out! spilledmilkpodcast.com</p> <p> </p> <p> </p> <p style="padding-left: 90px;"> </p> <p> </p> <p>Pretzels Tasted</p> Rold Gold sticks Safeway Snack Artist mini twists Snyders of Hanover sourdough Trader Joes Peanut Butter Pretzels
Jun 26, 2014
Episode 128: Lemonade
21:24
<p>When life gives you powder... you eat it from the can. This week's topic is Lemonade where we discover yet again that Matthew is a snob with atrocious pickup lines while Molly ponders the Mystery of the Missing Pink Lemons. Taste the thirst. EXPLICIT. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 90px;"> </p> <p> </p> Matthew's Method - Sliced lemons, mashed and strained with sugar and water (sparkling or still) Molly's Method- Simple syrup, lemon juice, sparkling water (try rosemary infused simple syrup) Matthew's Arnold Palmer - Equal parts brewed black tea and lemonade with a dash of simple syrup
Jun 19, 2014
Episode 127: Oatmeal
23:21
<p>Rise and Shine! This week, we embark an another oat based breakfast, this time the gloopy variety. Our slightly snobby hosts prefer posh and steel-cut though they may deign to sample some of that instant flavored stuff. The Podcast, out! (drops mic) www.spilledmilkpodcast.com </p> <p> </p> <p> </p> <p style="padding-left: 90px;"></p> <p> </p> <p> </p> <p> </p> <p style="padding-left: 60px;">Recipes and Links</p> <p><a href="https://food52.com/blog/6318-april-bloomfield-s-english-porridge">April Bloomfield’s Porridge</a></p> <p><a href="http://orangette.blogspot.com/2014/01/a-good-person-to-know.html">Megan Gordon’s steel-cut oatmeal</a></p> <p><a href="http://www.seriouseats.com/2012/05/oatmeal-toppings-sweet-savory.html?ref=search">Serious Eats slide show of Oatmeal toppings</a></p>
Jun 12, 2014
Episode 126: Canned Tomatoes
21:22
With rhymes and puns, Molly and Matthew tackle what could prove to be their Achilles' heel, Canned Tomatoes. Through cheesy pasts, shady meeting places and can opener envy, our hosts slog through these pureed, sliced, diced and fire roasted sauce makers. spilledmilkpodcast.com <p> </p> <p> </p> <p style="padding-left: 120px;"> </p> <p> </p> <p style="padding-left: 30px;">Recipes</p> <p style="padding-left: 120px;"> </p> <p><a href="http://www.nytimes.com/2006/02/01/dining/011srex.html?_r=0">Cowboy Beans</a></p> <p><a href="http://orangette.blogspot.com/2007/09/start-with-tomato-sauce.html">Marcella Hazan's Tomato Sauce with Onion and Butter from Orangette</a></p> <p><a href="http://www.rootsandgrubs.com/2006/10/09/shorty/">Matthew's Short Ribs with  Wheat berries</a></p> <p><a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/my-usual-please">Molly's Oven Roasted Canned Tomatoes from Bon Appetit</a></p>
Jun 05, 2014
Episode 125: Granola
22:50
<p>While neither are worthy of the title Granola Mentor, Matthew and Molly are taking us from toasty to tasty. Join these cereal stuffers as they get their oats in order and discuss the merits of clumps, mix-ins and pulling out in time. Help us Sam Elliot, you're our only hope. EXPLICIT. spilledmilkpodcast.com </p> <p> </p> <p style="padding-left: 30px;"></p> <p> </p> <p>Recipes</p> <p><a href="http://orangette.blogspot.com/2014/04/maybe-hes-right.html">Molly's Granola</a></p> <p><a href="http://www.bonappetit.com/recipe/a-better-granola">Matthew's Granola</a></p> <p> </p> <p>Links</p> <p><a href="http://food52.com/blog/8661-how-to-get-clumps-in-your-granola">Food 52 clump article</a></p> <p><a href="http://www.thekitchn.com/how-to-make-clumpy-chunky-gran-111316">The Kitchn clump article</a></p> <p><a href="http://www.dangfoods.com/coconutchips.php">Dang coconut chips</a></p> <p><a href="http://margegranola.com/">Marge Granola</a></p> <p> </p>
May 29, 2014
Episode 124: Green Juice
17:51
<p>Great blades of wheat grass! This week our super trendy and always relevant hosts are on a cleanse. They are bulking up and hulking out, braving one of the most dreaded of beverages, green juice. This episode is certified organic, all natural, cold pressed, non-GMO and gluten free. Bottoms up! EXPLICIT. spilledmilkpodcast.com </p> <p> </p> <p style="padding-left: 150px;"></p> <p> </p> <p>Recipes</p> Abby's Green Smoothie - Blend up the following: coconut water, romaine lettuce, kale, banana, apple, lemon juice and berries.   Super weird hippy version - Blend up the above with a tablespoon of flax seeds, chia seeds, spirulina and chlorella.    Links   <a href="http://www.juiceboxseattle.com/">Juicebox in Seattle</a> <a href="http://www.sujajuice.com/products/">Suja</a> <a href="http://www.evolutionfresh.com/en-us/">Evolution Fresh</a>
May 22, 2014
Episode 123: Spring Veggies
22:49
This week, Matthew and Molly once again laugh in the face of danger as they brave pungent odors, homicidal plants and entrapping tendrils. The limited edition backyard edibles tasted are fiddlehead ferns, ramps, pea shoots and stinging nettles. Forage with care! spilledmilkpodcast.com RECIPES   Abby's Mom's Recipe for Fiddleheads - blanch, sauté with olive oil, salt and chili flakes <a href="http://food52.com/recipes/4306-ramped-up-crostini-with-ricotta-and-pea-shoots">Ramps and Pea Shoot Crostini</a>   LINKS     <a href="http://food52.com/blog/6338-pea-shoots-the-taste-of-spring">Pea Shoots</a>    <a href="http://food52.com/blog/9935-stinging-nettles-and-the-best-ways-to-eat-them">Stinging Nettles</a>    <a href="http://food52.com/blog/3189-down-dirty-ramps">Ramps</a>    <a href="http://food52.com/blog/6583-fiddlehead-fern-a-controversial-coil">Fiddlehead ferns</a>    Langdon Cook - <a href="http://www.amazon.com/Mushroom-Hunters-Trail-Underground-America-ebook/dp/B00BVJG26A/ref=sr_1_2?ie=U%E2%80%A6">"Mushroom Hunters" </a> <a href="http://www.spilledmilkpodcast.com/2010/06/03/episode-13-rhubarb/">Spilled Milk Rhubarb Episode </a> <a href="http://www.spilledmilkpodcast.com/2012/05/04/episode-64-asparagus/">Spilled Milk Asparagus Episode </a>
May 15, 2014
Episode 122: Canned Tuna
19:58
This week we are packed in the Mediterranean tradition with one of Matthew's most feared foods, canned tuna. Get ready to pick a side, whether it's Albacore vs. Yellowfin, Chunk vs. Solid, Water vs. Oil or Italy vs. Costa Rica. spilledmilkpodcast.com          Tuna Tasted   <em>Bumblebee Prime Fillet Solid White Albacore in water</em> <em>Chunk light in vegetable oil</em> <em>Tonno Genova</em> <em>Flavor Fresh pouch of Yellowfin in extra virgin olive oil </em> <em>Tuna Ventresca</em>     Tuna Recipes <em><a href="http://www.saveur.com/article/Recipes/Rte-7-Salade-Nicoise">Salad Niçoise</a></em> <em><a href="http://www.saveur.com/article/Recipes/Vitello-Tonnato">Vitello Tonnato</a></em>
May 08, 2014
Episode 121: Sushi
22:18
<p>Sweet tofu pockets it's Sushi 101! Matthew finally gets to show off his knowledge of that most beloved of Japanese cuisine, sushi. He expertly guides us through concept, pronunciation, tastings and practical application. Molly is not amused. EXPLICIT. spilledmilkpodcast.com</p> <p> </p> <p> </p> <p style="padding-left: 60px;"> </p> <p> </p> <p><a href="https://www.youtube.com/watch?v=l5Zo3UGFlJ4">Cookie Monster: Boat of Cookies!</a></p> <p> </p> <p> </p>
May 01, 2014
Episode 120: Icebox Cake
16:10
Webster's Dictionary defines Icebox Cake as: (n) Much better than a human centipede. Join our post-apocalyptic adventure where zebras and cannibals abound and only a 2 ingredient chilled dessert can save you.  House of Cards Season One spoiler alert! spilledmilkpodcast.com       The classic 2-ingredient version: Nabisco Famous Chocolate Wafers and whipped cream. Chill for a few hours to overnight.     <a href="http://www.amazon.com/Famous-Chocolate-Wafers-9-Ounce-Boxes/dp/B000FA38ZE">Famous Chocolate Wafers</a>    <a href="http://food52.com/blog/7061-how-to-make-any-icebox-cake-in-5-steps">Food52 article </a>   <a href="http://smittenkitchen.com/blog/2007/01/wafer-wonderland/">Smitten Kitchen</a>    <a href="http://www.marthastewart.com/315100/chocolate-peanut-butter-icebox-cake">Martha Stewart Peanut Butter Icebox Cake</a>   <a href="http://www.amazon.com/Bakeless-Sweets-Pudding-No-Bake-Desserts/dp/1617690147">Bakeless Sweets by Faith Durand </a>
Apr 24, 2014
Episode 119: Prunes
18:41
<p>Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.com</p> <p> </p> <p style="padding-left: 120px;"></p> <p> </p> <p style="padding-left: 180px;">Recipes</p> <p>The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon.</p> Paula Wolfert's <a href="http://www.finecooking.com/recipes/pork-onions-prunes-over-polenta.aspx">Stewed Pork with Prunes and Onions</a> via Fine Cooking   <a style="padding: 1px; color: #0033cc;" href="http://orangette.blogspot.com/2005/10/semantics-of-stewing.html">Stewed Prunes with Citrus and Cinnamon</a> via Orangette   David Lebovitz's <a style="padding: 1px; color: #0033cc;" href="http://www.thekitchn.com/recipe-prunes-stewed-in-port-w-73953">Prunes Stewed with Port Wine</a>    <a style="padding: 1px; color: #0033cc;" href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/06/frankies_spunti.html">Wine-Stewed Prunes and Mascarpone</a> via Frankie’s 457 Spuntino     Links     <a href="http://www.amazon.com/St-Dalfour-French-Pitted-Prunes/dp/B004KU4SYA/">Pruneaux d’Agen</a>   <a href="http://food52.com/users/171580-mollyandbrandon/recipes">Molly's Food52 Cocktail column</a>       Molly's book <a href="http://www.amazon.com/Delancey-Man-Woman-Restaurant-Marriage/dp/1451655096/ref=sr_1_1_title_1_har?s=…">Delancey</a>, released on May 6th.
Apr 17, 2014
Episode 118: Food as Utensils
19:26
<p>Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. spilledmilkpodcast.com</p> <p> </p> <p> </p> <p style="padding-left: 150px;"><a href="http://www.amazon.com/Consider-Fork-History-How-Cook-ebook/dp/B00918JMYM/ref=sr_1_1?ie=UTF8&qid=1395529087&sr=8-1&keywords=consider+the+fork"></a></p>
Apr 10, 2014
Episode 117: English Muffins
23:17
<p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Dive deep into the nooks and crannies of that perfect breakfast system delivery mechanism: the English Muffin. Are they English? Are they muffins? Can our intrepid bread nerds, Matthew and Molly, break through the crumpet barrier and avoid an avocado ambush? spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 90px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: #0033cc;" href="http://www.bakepedia.com/model-bakerys-english-muffins-recipe/">Model Bakery English Muffins</a> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p>
Apr 03, 2014
Episode 116: Grilled Cheese
22:24
<p>To dip or not to dip? Creating a perfectly crustic grilled cheese sandwich is an art. Butter-brushing, crisp-creating and cheese-selecting takes an expert, which we totally are. Please don’t be intimidated by the goblins and eroticism contained within. EXPLICIT. spilledmilkpodcast.com</p> <p> </p> <p><a href="http://smittenkitchen.com/blog/2006/11/come-on-thunder/">Smitten Kitchen's Classic Grilled Cheese</a></p>
Mar 27, 2014
Episode 115: Limes
17:04
<p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">It’s time. It’s lime time. They’re essential to ceviche, Mexican cooking, Thai cooking, and pie. We investigate Persian limes, key limes, rangpur limes, and that one lime with the racist name that we’re really not sure what to call. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 150px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: #0033cc;" href="http://www.spilledmilkpodcast.com/2010/09/16/tomato-corn-salad-and-spicy-corn-recipes-from-episode-21/">Spicy Sauteed Corn</a></p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: #0033cc;" href="http://www.thaifoodandtravel.com/recipes/shrmpsal.html">Kasma Loha-unchit’s Hot and Sour Shrimp Salad</a></p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: #0033cc;" href="http://www.tastebook.com/recipes/1787830-Key-Lime-Pie">Cook’s Illustrated Key Lime Pie</a></p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p>
Mar 20, 2014
Episode 114: Scottish Junk Food
23:06
<p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Sons and daughters of Scotland! We are Spilled Milk. And that’s as much of Braveheart as we remember. Listener Gemma kindly sent us a box full of Scottish wafers, caramel, and absurdities. What else could we do but start chewing? Alba gu bràth! EXPLICIT. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Treats tasted:</p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.tunnock.co.uk/products/teacakes.aspx">Tunnock’s tea cakes</a> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.tunnock.co.uk/products/caramel-wafer.aspx">Tunnock’s caramel wafer biscuits</a> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.tunnock.co.uk/products/caramel-log.aspx">Tunnock’s caramel log</a> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.leesfoods.co.uk/lees-of-scotland/product-range/confectionery-bars/">Lee’s Original Macaroon</a></p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.shearsweets.co.uk/wham-bars-brew.html">Super Fizz Wham tongue-tingling chew bar </a></p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px 0px 0px 30px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.aquarterof.co.uk/highland-toffee-p-218.html">Highland Toffee softer eating</a> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"> </p>
Mar 13, 2014
Episode 113: Salsa
19:52
<p>Fiesta! Molly and Matthew get down with five bowls of spicy goodness and a pound of broken chips, and they learn a lot about salsa, garlic, and life. Take yourself to a new frontera with this episode. EXPLICIT. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: rgb(34, 34, 34); font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: rgb(0, 51, 204);" href="http://www.culinate.com/books/collections/all_books/rick_baylesss_mexican_kitchen/essential_simmered_tomatillo-serrano_sauce">Rick Bayless’s Roasted Tomatillo-Serrano Salsa</a></p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 0px 0px 10px; padding: 0px; color: rgb(34, 34, 34); font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a style="padding: 1px; color: rgb(0, 51, 204);" href="http://orangette.blogspot.com/2007/06/grilled-tomato-salsa-brandon-usually.html">Brandon’s Grilled Tomato Salsa</a></p>
Mar 06, 2014
Episode 112: Mixed Nuts
26:16
<p>This week on Mixed Nuts: Matthew admits to a shocking nut-crush. Molly admits she’s never thought much about mixed nuts. And we spend five minutes begging for money. spilledmilkpodcast.com</p>
Feb 20, 2014
Episode 111: Fast Food Frozen Treats
18:06
<p>Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. spilledmilkpodcast.com</p>
Feb 06, 2014
Episode 110: Popcorn
18:30
<p>Dear Dennis Quaid: We’re really sorry about all the things we did to you on this episode. But really, would you rather Martin Short in there, or us? Love, your two grannies, Molly and Matthew. spilledmilkpodcast.com</p>
Jan 23, 2014
Episode 109: Bacon
25:23
<p style="font-size: 13px; line-height: 18.524999618530273px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.524999618530273px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/" style="padding: 1px; color: #0033cc;">Bacony cornbread recipe</a>: <a href="http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/" style="padding: 1px; color: #0033cc;">http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/</a></p>
Jan 16, 2014
Episode 108: Eggplant
22:24
<p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-weight: normal;">Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush. NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-weight: normal;">Recipes:</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-weight: normal;"><a href="http://www.salon.com/2010/06/26/eggplant_pasta_sauce_recipe/" style="padding: 1px; color: #0033cc;">Francis Lam’s Eggplant Pasta</a><a href="http://andrewzimmern.com/2013/03/28/fuchsia-dunlops-fish-fragrant-eggplant/" style="padding: 1px; color: #0033cc;">Fuchsia Dunlop’s Fish-Fragrant Eggplant</a></p>
Jan 09, 2014
Episode 107: Pizza Toppings
25:23
<p>Welcome back, our friends, to the show that never ends. But how do you stop talking about pizza toppings? I mean, you’ve got cheese, sauce, pepperoni, margherita, supreme, pineapple, dessert pizza, hamburger nuggets, white pies, red pies, and we forgot to even mention pesto. spilledmilkpodcast.com</p>
Dec 27, 2013
Episode 106: Sweet Potatoes
18:25
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Hey, sweetie pies. On this episode we explore the sweet potato/yam divide, ruin Thanksgiving, get arrested for assault and battery, and still have time to stuff our faces with cake. Recipes: Sweet Potato Pound Cake, Roasted Japanese Sweet Potatoes with Scallion Butter. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://orangette.blogspot.com/2009/03/i-mean-it.html" style="padding: 1px; color: #0033cc;">Sweet Potato Pound Cake</a><a style="text-decoration: underline; padding: 1px;">: http://orangette.blogspot.com/2009/03/i-mean-it.html</a><a href="http://www.epicurious.com/recipes/food/views/Roasted-Japanese-Sweet-Potatoes-with-Scallion-Butter-240549" style="padding: 1px; color: #0033cc;">Roasted Japanese Sweet Potatoes with Scallion Butter</a>:<a href="http://www.epicurious.com/recipes/food/views/Roasted-Japanese-Sweet-Potatoes-with-Scallion-Butter-240549" style="padding: 1px; color: #0033cc;">http://www.epicurious.com/recipes/food/views/Roasted-Japanese-Sweet-Potatoes-with-Scallion-Butter-240549</a> (Epicurious)</p>
Dec 12, 2013
Episode 105: Lemons
16:59
<p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">From the high-powered world of competitive botany comes this lip-puckering episode. How do you zest? How do you juice? How many hand gestures can we work into an audio podcast? Go suck a lemon! EXPLICIT. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Recipes:</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html?pagewanted=all" style="padding: 1px; color: #0033cc;">Braised Fennel With Meyer Lemon and Parmesan</a> (Jill Santopietro): <a href="http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html" style="padding: 1px; color: #0033cc;">http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html</a><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html" style="padding: 1px; color: #0033cc;">Amanda Hesser’s Lemon Chicken</a>: <a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html" style="padding: 1px; color: #0033cc;">http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html</a><a href="http://leitesculinaria.com/3357/recipes-lemon-bars.html" style="padding: 1px; color: #0033cc;">Cook’s Illustrated Lemon Bars</a>: <a href="http://leitesculinaria.com/3357/recipes-lemon-bars.html" style="padding: 1px; color: #0033cc;">http://leitesculinaria.com/3357/recipes-lemon-bars.html</a></p>
Nov 28, 2013
Episode 104: Salami
18:24
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">DIRECTIONS TO THE SPILLED MILK SALAMI DUNGEON</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Drive 2.8 miles down Lactic Fermentation ParkwayTurn right onto Meat Stick Alley (ignore PRIVATE PROPERTY sign)Proceed until you see an ominous-looking shackFlee on foot</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Recipe:</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://seattletimes.com/pacificnw/2001/1007/taste.html" style="padding: 1px; color: #0033cc;">Potato Gatto</a>: <a href="http://seattletimes.com/pacificnw/2001/1007/taste.html" style="padding: 1px; color: #0033cc;">http://seattletimes.com/pacificnw/2001/1007/taste.html</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Salami tasted:</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Creminelli Wild BoarOlympic Provisions Saucisson SecOlympic Provisions FinocchionaOlympic Provisions LoukanikaFra’ Mani NostranoSafeway Primo Taglio Hard Salami</p>
Nov 14, 2013
Episode 103: Halloween Candy
20:24
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">The things we do to our bodies on this episode should be illegal. Also, our understanding of human biology is primitive. Also, what is nougat? Also, where are we and why are we surrounded by empty candy wrappers? Candies tasted: 3 Musketeers, Necco Wafers, Nerds, Snickers, Milky Way Midnight, Reese’s Peanut Butter Pumpkin. <a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc;">www.spilledmilkpodcast.com</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">This episode is brought to you by Tonx: fresh-roasted subscription coffee. For a free trial—yes, that’s free coffee, no strings attached—visit <a href="http://tonx.org/milk" style="padding: 1px; color: #0033cc;">http://tonx.org/milk</a></p>
Oct 31, 2013
Episode 102: Chocolate Chip Cookies
14:53
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. <a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc;">www.spilledmilkpodcast.com</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf" style="padding: 1px; color: #0033cc;">Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie</a>:<a href="http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf" style="padding: 1px; color: #0033cc;">http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">David Leite’s landmark cookie article, recipe included:<a href="http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all" style="padding: 1px; color: #0033cc;">Perfection? Hint: It’s Warm and Has a Secret</a>: <a href="http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all" style="padding: 1px; color: #0033cc;">http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all</a></p>
Oct 17, 2013
Episode 101: Whipped Cream
18:00
It’s light vs heavy vs canned vs Peter Gabriel vs Prince in this no-holds-barred cream-o-rama. Wait, that didn’t sound right at all. What can you say about whipped cream, anyway, other than “whip it well and put it on everything?” We give it our 16-minute best shot. EXPLICIT. spilledmilkpodcast.com
Oct 03, 2013
Episode 100: Salt
24:25
<p>It’s our centennial episode! Remember when Spilled Milk got its start, back in 1913? All we remember is, we probably didn’t have access to the variety of gourmet salts we enjoy today. Salts tasted: Jacobsen (Oregon), Læsø Groft Sydesalt (Denmark), Admiralty (Washington), <em style="color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.515625px;">sel gris</em>(France), Maldon (England), Diamond Crystal (US), Okinawa Snow (Japan). spilledmilkpodcast.com</p>
Sep 19, 2013
Episode 99: Instant Coffee
19:47
<p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Hey does it seem like we’re talking really fast? It seems to us likewe’retalkingreallyfast. Molly and Matthew celebrate the moments of their lives with a selection of the finest instant coffees. Remember France? Remember Jean-Luc, the waiter? Remember leg warmers? It’s Maxwell’s House; we just broke in and drank his coffee. EXPLICIT. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Classic General Foods International Coffees commercials:</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Sexy ad: <a href="http://www.youtube.com/watch?v=V_EHD2rGCq8" style="padding: 1px; color: #0033cc;">http://www.youtube.com/watch?v=V_EHD2rGCq8</a>Frenchy ad: <a href="http://www.youtube.com/watch?v=mcMpJlYynBw" style="padding: 1px; color: #0033cc;">http://www.youtube.com/watch?v=mcMpJlYynBw</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">This episode is brought to you by Squarespace, the all-in-one platform that makes it fast and easy to create your own professional website, blog, or online portfolio. <a href="http://squarespace.com/milk" style="padding: 1px; color: #0033cc;">http://squarespace.com/milk</a></p>
Sep 05, 2013
Episode 98: Radishes
18:22
<p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Join your masked hosts El Rábano and Le Radis for a classic Spilled Milk heirloom produce variety quiz and a discussion of French breakfasts, little pinkies, and big hairy daikons. Recipe: Braised radishes. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 0px 0px 10px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Braised radishes: <a href="http://orangette.blogspot.com/2011/04/have-your-way.html" style="padding: 1px; color: #0033cc;">http://orangette.blogspot.com/2011/04/have-your-way.html</a></p>
Aug 22, 2013
Episode 97: East Coast Chips
18:07
<p>Listeners Rachel and Max from Pittsburgh sent us the greatest gift: a big box of potato chips. Grandma Utz, for example, fries her chips in lard. Whatever happened to old Grandma Utz, anyway? Chips tasted: Lays, Utz (original), Utz Kettle Classics, Utz Natural Gourmet Medley, Grandma Utz, Herr’s Kettle Cooked. spilledmilkpodcast.com</p>
Aug 08, 2013
Episode 96: Pasta Shapes
18:46
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">This is the show that you’ve been waiting for, in which we determine, once and for all, the best pasta shape. Or not. Along the way, Matthew continues his love affair with penne rigate, Molly makes Italians roll their eyes and groan, and we voice some strong opinions (surprise, surprise!) about saucing pasta. Roll up your slappy sleeves and dig in.</p> <p></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://forums.egullet.org/topic/126202-pasta-bible-pasta/" style="padding: 1px; color: #0033cc;">Mezze Maniche Rigate with Scallions</a>: <a href="http://forums.egullet.org/topic/126202-pasta-bible-pasta/" style="padding: 1px; color: #0033cc;">http://forums.egullet.org/topic/126202-pasta-bible-pasta/</a><a href="http://orangette.blogspot.com/2013/06/told-you-so.html" style="padding: 1px; color: #0033cc;">Pasta with Yogurt, Peas, and Chile</a>: <a href="http://orangette.blogspot.com/2013/06/told-you-so.html" style="padding: 1px; color: #0033cc;">http://orangette.blogspot.com/2013/06/told-you-so.html</a></p>
Jul 25, 2013
Episode 95: Salmon
18:24
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">It’s July in Seattle, and that means one thing: salmon. We’ve been noodlin' around in the river with Brad Pitt, losing fingers and catching dinner, and now we're sharing our favorite ways to cook and eat our favorite local fish. (Though, no, you still can't have any.) spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://seattletimes.com/pacificnw/2002/0908/taste.html" style="padding: 1px; color: #0033cc;">Babbo Salmon</a>: <a href="http://seattletimes.com/pacificnw/2002/0908/taste.html" style="padding: 1px; color: #0033cc;">http://seattletimes.com/pacificnw/2002/0908/taste.html</a>(not sure why I called for a nonstick pan; stainless or cast-iron or carbon steel is better)</p>
Jul 11, 2013
Episode 94: Croissants
17:31
<p>In this flaky, buttery episode, Molly and Matthew pull apart the culinary conundrum that is a croissant. How did the croissant conquer the world when it's so hard to make? We're still not sure, but we’re willing to eat four croissants for lunch in order to find out. We investigate butter slabs, shoeboxes, Costco, and Pillsbury crescent rolls on our way to enlightenment.<a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.515625px;">www.spilledmilkpodcast.com</a></p>
Jun 27, 2013
Episode 93: Jam
20:05
<p>What's your jam? Our jam is jam. Strawberry, gooseberry, tayberry, damson...but grape? Not so much. We taste a bunch of jams on toast and have a Smucking good time doing it. spilledmilkpodcast.com</p>
Jun 13, 2013
Episode 92: Buckwheat
16:28
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.com</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.wholefoodsmarket.com/recipe/kasha-breakfast-porridge" style="padding: 1px; color: #0033cc;">Kasha Breakfast Porridge</a><a href="http://seattletimes.com/html/pacificnw09162007/2003878200_pacificptaste16.html" style="padding: 1px; color: #0033cc;">Buckwheat waffles</a><a href="http://orangette.blogspot.com/2007/12/cookie-baking-part.html" style="padding: 1px; color: #0033cc;">Nibby Buckwheat Butter Cookies</a>‎<a href="http://orangette.blogspot.com/2007/09/old-switcheroo.html" style="padding: 1px; color: #0033cc;">Soba with Peanut-Citrus Sauce</a><a href="http://www.amazon.com/The-New-Steak-Recipes-Savory/dp/1580088902/" style="padding: 1px; color: #0033cc;">The New Steak</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">BUCKWHEAT PANCAKES</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">2/3 cup unbleached all-purpose flour1/3 cup buckwheat flour2 tsp. granulated sugar½ tsp. salt½ tsp. baking powder¼ tsp. baking soda¾ cup buttermilk¼ cup plus 2 Tbsp. milk (preferably not low- or nonfat)1 large egg, separated2 Tbsp. unsalted butter, melted and cooled slightlyVegetable oil or more melted butter, for greasing the griddlePure maple syrup, for serving</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">In a large bowl, whisk together the flours, sugar, salt, bakingpowder, and baking soda. Set aside.</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Pour the buttermilk and milk into a medium bowl. Whisk the egg whiteinto the milk mixture. In a small bowl, use a fork to beat the yolkwith the melted butter. Stir the yolk mixture into the milk mixture.Pour the wet ingredients into dry ingredients all at once, and whiskuntil just combined. Do not overmix.</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Meanwhile, heat a large skillet or griddle – preferably nonstick oranodized aluminum – over medium-high heat. Brush the skilletgenerously with oil or melted butter. To make sure it’s hot enough,wet your fingers and sprinkle a few droplets of water onto the pan.If they sizzle, you’re ready to go.</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Ladle the batter in scant ¼-cupfuls into the skillet, making sure notto overcrowd. When the bottom side of the pancakes is nicely brownedand the top starts to bubble and look set around the edges, about 2 to3 minutes, flip the pancakes. Cook until the second side has browned,about 1 to 2 minutes more.</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Re-oil the skillet and repeat for the next batch of pancakes. If youfind that they are browning too quickly in subsequent batches, dialthe heat back to medium.</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Serve the pancakes warm, with maple syrup.</p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Yield: 8-10 pancakes</p>
May 30, 2013
Episode 91: Airplane Food
17:17
<p>Ever since airlines stopped serving meals on domestic flights, comedians have had nothing to talk about. That didn't stop us from having a rollicking discussion of what to bring on the plane, snacks served on the plane, and why Molly and Matthew are odoriferously unwelcome on planes. www.spilledmilkpodcast.com</p>
May 16, 2013
Episode 90: Milk
20:32
<p>Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. www.spilledmilkpodcast.com</p>
May 02, 2013
Episode 89: Onions
16:13
<p>If there are no onions involved, is it really cooking? Molly's Polish grandmother says no. If you don't have a Polish grandmother, this episode makes a good substitute. Molly and Matthew peel back the layers, have a good cry, talk shopping and chopping, and basically treat the supermarket onion display like their personal ball crawl. Recipes: Onion Tart, Supper Onion Pie. EXPLICIT. spilledmilkpodcast.com</p> <p><a href="http://orangette.blogspot.com/2005/02/pte-brise-for-pillow.html">Onion Tart</a>: http://orangette.blogspot.com/2005/02/pte-brise-for-pillow.html</p> <p><a href="http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/Supper+Onion+Pie">Supper Onion Pie</a>: http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/Supper+Onion+Pie</p>
Apr 18, 2013
Episode 88: Bitter Greens
16:52
<p>How does a chicory root become a bunch of tightie whities? What can broccoli rabe teach us about Matthew’s masculinity? And if you close your eyes, can you taste the difference between escarole and radicchio? If you’re mad keen for bitter greens, this is the episode for you. Recipes: Sauteed Radicchio and Escarole, Molly Stevens’s Braised Endive with Prosciutto. spilledmilkpodcast.com</p>
Apr 04, 2013
Episode 87: Potato Chips
16:45
<p>Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. spilledmilkpodcast.com</p>
Mar 21, 2013
Episode 86: Bananas
17:06
<p>Do you dare to touch the frozen banana? We did, and we lived to tell you about it in excruciating detail. You are going to be so proud of how many monkey and human anatomy jokes we resisted making on this show. Recipes: Bananas Foster II; Banana Bread with Chocolate and Crystallized Ginger. spilledmilkpodcast.com</p> <p></p> <p>Kickstart Matthew's new book: http://bit.ly/mamster</p>
Mar 07, 2013
Episode 85: Garlic
17:23
<p>What's that smell, you ask? Why, it's Molly and Matthew, and we've just eaten enough garlic bread to ward off all vampires (and humans with functioning olfactory bulbs) within a hundred-mile radius. This week, we're talking hardneck garlic, softneck garlic, green garlic, garlic scapes, and blah blah blah, but let's cut to the chase: GARLIC BREAD. Recipes: Garlic Bread, Spinach-and-Green-Garlic Soup. spilledmilkpodcast.com</p> <p></p> <p><a href="http://www.simplyrecipes.com/recipes/garlic_bread/" style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.515625px;">Simply Recipes Garlic Bread</a>: http://www.simplyrecipes.com/recipes/garlic_bread/<a href="http://orangette.blogspot.com/2008/04/that-easy.html" style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.515625px;">Spinach and Green Garlic Soup</a>: http://orangette.blogspot.com/2008/04/that-easy.html</p>
Feb 21, 2013
Episode 84: Canned Fruit
17:13
<p>Why do some fruits get better when you put them in a can and others turn into clammy eyeballs? We have no idea, but we keep opening cans of peaches, pears, fruit cocktail, and more, until we're up to our necks in heavy syrup. www.spilledmilkpodcast.com</p>
Feb 07, 2013
Episode 83: Shrimp
17:04
<p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;">Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. <a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc;">www.spilledmilkpodcast.com</a></p> <p style="font-size: 13px; line-height: 18.515625px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif;"><a href="http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089" style="padding: 1px; color: #0033cc;">Rick Bayless’s Shrimp with Mojo de Ajo</a>: http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089<a href="http://www.thaifoodandtravel.com/recipes/shrmpsal.html" style="padding: 1px; color: #0033cc;">Kasma Loha-unchit’s Hot and Sour Shrimp Salad</a>:http://www.thaifoodandtravel.com/recipes/shrmpsal.html</p>
Jan 24, 2013
Episode 82: Marshmallows
15:50
<p>Gather round the campfire, children, because we have ghost stories from darkest Florida that'll scare you boneless! Meanwhile, Molly's marshmallow catches fire seventeen times. That's not a euphemism. Then we make s'mores. (Also not a euphemism.) And fluffernutters. (Possibly a euphemism.) www.spilledmilkpodcast.com</p>
Jan 10, 2013
Episode 81: Cornbread
15:18
<p>A band of renegade and not-too-smart historians argues that the Civil War was fought over cornbread. Should it be sweet, cakey, and yellow? Or savory, white, and crisp-crusted? Is it true that the best Southern cornbread is made with yankee cornmeal? Could this secret heal a divided nation? Our two intrepid historians dig in. NOTE: We make fun of a guy's funny name on the show; it turns out that guy doesn't actually have "III" in his name, just so you know. Recipes: East Coast Grill Cornbread; John Thorne's Southern-Style Skillet Cornbread. www.spilledmilkdpodcast.com</p>
Dec 27, 2012
Episode 80: Brownies
13:39
<p>A note to fans of cakey brownies, if you even exist: you can skip this episode. Here at Spilled Milk, we fall on the fudgy side of the Great Brownie Divide, and it’s nice and soft and gooey over here. Join us as we discuss the finer points (and edge pieces, and corner pieces, and middle pieces) of the brownie, with help from Bonnie Raitt, Katharine Hepburn, and a guy named Steve. www.spilledmilkpodcast.com</p>
Dec 13, 2012
Episode 79: Canned Childhood
17:12
<p>We're strolling down memory lane again, and this time, we're checking out cans.  From SpaghettiOs to tiny burgers in soup, we're revisiting the canned foods of our youth, and hey, would you look at that: we didn't even maim ourselves on the can opener, Mom. www.spilledmilkpodcast.com</p>
Nov 29, 2012
Episode 78: Gum
16:17
<p>Five out of five dentists recommend listening to this episode, because there is as of yet no known mechanism for sound waves to cause tooth decay. Unless you lie around listening to the show for days on end without brushing your teeth, in which case we and our dentists recommend sugarless gum. Which, coincidentally, is one of two subjects we cover this week. The other is sugary gum. EXPLICIT. <a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-size: 13px; line-height: 18.516666412353516px;">www.spilledmilkpodcast.com</a></p>
Nov 15, 2012
Episode 77: Brussels Sprouts
16:19
<p>Do you still have nightmares about stinky little green heads on your childhood dinner plate? We're here for a grownup look at Brussels sprouts, with a hearty dose of heavy cream and hot metal. (Just kidding; we've never done anything grownup on this show and are not about to start.) Recipes: Cream-braised Brussels Sprouts; Shredded Brussels Sprouts with Kimchi. www.spilledmilkpodcast.com</p>
Nov 01, 2012
Episode 76: Chinese Takeout
15:36
<p>Yes, we love the real Chinese food you can get in major Western cities today. But we've never lost our taste for the gloopy takeout we ate as kids. That's why we're feasting this week on beef with snow peas, sweet and sour chicken, and other cornstarchy favorites. Features a guest appearance by an 70s teen idol. Sort of. www.spilledmilkpodcast.com</p>
Oct 18, 2012
Episode 75: Yogurt
19:47
<p>Gather round, friends. We have a special treat for you: plain yogurt. Yeah, we said it. This week we climb into a metaphorical vat of probiotic goodness and discuss texture, mix-ins, and made-up yogurt science. Includes a rare Molly-Matthew disagreement on the subject of Greek yogurt. www.spilledmilkpodcast.com</p>
Oct 04, 2012
Episode 74: Japanese Junk Food
12:49
<p>We’ve got mail, and it’s a box full of tiny brains, mini mushrooms, little fish, and Pocky. Tune in, Tokyo: it’s Japanese snack time. www.spilledmilkpodcast.com</p> <p><a href="http://www.flickr.com/photos/mamster/8006548358/" title="Roasted chestnuts by mamster, on Flickr"></a>Roasted chestnuts</p> <p><a href="http://www.flickr.com/photos/mamster/8006545235/" title="Mountain Mushroom cookies by mamster, on Flickr"></a>Mountain Mushroom cookies</p> <p><a href="http://www.flickr.com/photos/mamster/8006548688/" title="Green tea mochi balls by mamster, on Flickr"></a>Green tea mochi balls</p> <p><a href="http://www.flickr.com/photos/mamster/8006545551/" title="Salty chocolate Pocky by mamster, on Flickr"></a>Salty chocolate Pocky</p> <p><a href="http://www.flickr.com/photos/mamster/8006545771/" title="Slivered almonds and fishies by mamster, on Flickr"></a>Slivered almonds and fishies</p> <p><a href="http://www.flickr.com/photos/mamster/8006545923/" title="Yakiimo (roasted sweet potatoes) by mamster, on Flickr"></a>Yakiimo (roasted sweet potatoes)</p>
Sep 20, 2012
Episode 73: Mushrooms
16:30
This week, we're lacing up our boots, buying a truffle pig, and going foraging in the Safeway produce section. From criminis to shiitakes, Matthew and Molly discuss the finer points of our most common fungi and, once and probably not for all, answer the age-old question: what's the best way to clean a dirty mushroom? www.spilledmilkpodcast.com SLICED MUSHROOMS WITH FRESH MOZZARELLA AND THYME Adapted from <a href="http://www.amazon.com/gp/product/1401301959/ref=as_li_ss_tl?ie=UTF8&tag=spilledmilkpodcast-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1401301959">Jamie's Italy</a>, by Jamie Oliver This dish is extremely adaptable, so what follows is more of a method than a true recipe.  To give you an idea of proportions: for two people, you might want two small handfuls of crimini mushrooms, ¾ to 1 standard-size ball of fresh mozzarella, and the leaves from one sprig of thyme.  That, plus some bread and a salad, is a nice, light lunch.  Ingredients: Fresh mushrooms, such as crimini, porcini, shiitake, or portobello Fresh mozzarella Olive oil Fresh thyme, leaves removed and stem discarded Sea salt Preheat the broiler. Clean the mushrooms, and then slice them thinly, no thicker than ¼ inch. Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt. Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling, and golden in spots. Serve with plenty of bread. KUNG PAO MUSHROOMS 3 tablespoons peanut oil 1 pound cremini mushrooms, diced 1 large clove garlic, minced 1 teaspoon minced ginger 6 dried red chiles (such as Arbol, Japones, or Tien Tsin) 1/2 teaspoon crushed sichuan peppercorns Sauce: 2 tablespoons black vinegar 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1 1/2 teaspoons oyster sauce 1 tablespoon rice wine 1/2 cup roasted peanuts 2 scallions, green parts only, sliced   Stir together sauce ingredients in a bowl. Heat peanut oil in wok or skillet. Cook mushrooms until browned, about 5 minutes. Add the garlic, ginger, chiles, and Sichuan peppercorns and cook 30 seconds or until fragrant. Add sauce and peanuts and cook until sauce is reduced to your liking. Garnish with scallions and serve with plenty of steamed rice. Yield: 2 to 3 servings.
Sep 06, 2012
Episode 72: Day of Perfect Meals
18:18
<p>If you could have one day of unlimited travel, cash, and stomach capacity, plus the power to raise dead breakfast cooks, what would you eat? (Hmm, that makes it sound like we advocate eating zombies.) Molly and Matthew select their ultimate breakfast, lunch, snack, dinner, and dessert, and it quickly turns spooky. (Plus, you'll never guess who goes to France! Okay, you will.) www.spilledmilkpodcast.com</p> <p></p> <p>Links!</p> <p></p> <p>"Nigella's rhubarb crumble":http://www.rootsandgrubs.com/2006/04/23/be-a-rube/</p> <p>"Nigella's statuesque figure":http://greenobles.com/data_images/nigella-lawson/nigella-lawson-10.jpg</p> <p>"Molly's Rhubarb sherbet":http://www.spilledmilkpodcast.com/2010/06/03/rhubarb-sherbet-recipe-from-episode-13/</p> <p>"Delancey":http://delanceyseattle.com/</p> <p>"France.fr":http://france.fr/</p> <p>"Little Uncle":http://littleuncleseattle.com/</p> <p>"French toast recipes":http://www.spilledmilkpodcast.com/2012/02/16/episode-58-french-toast/</p> <p>"Taylor Kitsch":http://images.fanpop.com/images/image_uploads/Tim-Riggins-friday-night-lights-561367_1124_1500.jpg</p>
Aug 23, 2012
Episode 71: Granola Bars
18:23
<p>When we were in grade school, bringing a granola bar in your lunch box was a key factor in the daily struggle to avoid ostracism. But you had to pledge to one of the rival gangs: the Crunchies, the Chewies, or the Kudos. Learn about our secret gang tattoos and...actually, we just eat a bunch of granola bars. Recipe: Chewy Granola Bars with Pecans, Chocolate, and Cherries. <a href="http://www.spilledmilkpodcast.com/" style="padding: 0px; color: #0033cc !important; margin: 0px; font-size: 13px; line-height: 18.516666412353516px; font-family: 'Lucida Grande', verdana, arial, sans-serif;">http://www.spilledmilkpodcast.com</a></p> <p><a href="http://orangette.blogspot.com/2012/05/you-know-me-well.html">Chewy Granola Bars with Pecans, Chocolate, and Cherries</a>: http://orangette.blogspot.com/2012/05/you-know-me-well.html</p>
Aug 09, 2012
Episode 70: Honey
17:25
<p>Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. www.spilledmilkpodcast.com</p>
Jul 25, 2012
Episode 69: Meatballs
18:04
<p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. <a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc;">www.spilledmilkpodcast.com</a></p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Recipes:</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;"><a href="http://www.relish.com/recipes/chicken-and-spinach-meatballs/" style="padding: 1px; color: #0033cc;">Chicken and Spinach meatballs</a></p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">SPAGHETTI WITH CAFE LAGO MEATBALLS</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">For sauce:2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices10 Tbsp. unsalted butter2 medium yellow onions, halved and peeled½ tsp. table salt</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">For meatballs:1 cup fresh bread crumbs1/3 cup whole milk, or more if needed½ lb. ground pork½ lb. ground beef1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving1/3 cup finely chopped Italian parsley1 tsp. table salt5 grinds black pepper2 large eggs2 large cloves garlic, pressed</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">To serve:1 lb. dried spaghetti</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop.</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; text-align: left;">Yield: 4 to 6 servings</p>
Jul 12, 2012
Episode 68: Energy Drinks
14:58
<p>Molly and Matthew get wings, fly high like a starfruit, unleash the beast, and get in touch with our inner rockstars. We're here to answer one question: do energy drinks have any culinary merit? The answer may surprise you. (But probably not.) EXPLICIT. www.spilledmilkpodcast.com</p>
Jun 28, 2012
Episode 67: Hard Tacos
16:29
Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. www.spilledmilkpodcast.com
Jun 14, 2012
Episode 66: Spinach
17:45
<p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-weight: normal; text-align: left;">It’s green. It’s leafy. It makes your teeth feel like you’ve been slimed, Ghostbusters-style. Join us as we savor an all-spinach lunch, straight from President Taft’s bathtub. <a href="http://www.spilledmilkpodcast.com/" style="padding: 1px; color: #0033cc;">www.spilledmilkpodcast.com</a></p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-weight: normal; text-align: left;">Recipes:</p> <p style="font-size: 13px; line-height: 18px; margin: 3px 0px 16px; padding: 0px; color: #222222; font-family: 'Lucida Grande', verdana, arial, helvetica, sans-serif; font-weight: normal; text-align: left;"><a href="http://www.bonappetit.com/recipes/2011/06/spinach-gunge" style="padding: 1px; color: #0033cc;">Fergus Henderson’s Spinach Gunge</a><a href="http://justonecookbook.com/blog/recipes/spinach-ohitashi-japanese-spinach-salad-with-bonito-flakes/" style="padding: 1px; color: #0033cc;">Ohitashi from Just One Cookbook</a><a href="http://justonecookbook.com/blog/recipes/spinach-with-sesame-sauce/" style="padding: 1px; color: #0033cc;">Spinach with Sesame Sauce from Just One Cookbook</a></p>
May 31, 2012
Episode 65: Sour Candy
14:33
<p>This episode is dedicated to those among you who, like us, spent your youth sucking on Sour Patch Kids until your tongue was raw and bleeding.  We'll see you in the drugstore parking lot, and don't forget the sour watermelon slices. EXPLICIT. www.spilledmilkpodcast.com</p>
May 17, 2012
Episode 64: Asparagus
17:53
Everyone knows that size doesn't matter, except when it comes to asparagus. This week on Spilled Milk, we're discussing the finer points of our favorite spring vegetable: to snap or to cut, to peel or not to peel, to roast or to butter-poach, and why does my urine smell so weird? Recipes: Salt and Sugar [...]
May 04, 2012
Episode 63: Packaged Cookies
15:38
The world's best cookie would consist of a layer of marshmallow sandwiched between two Oreos, in the shape of a peanut, with fudge stripes painted on it, plus crunchy fig seeds. That's a scientific determination, gleaned by snorkeling our way through five packages of cookies, which, oddly enough, did not include any Oreos. www.spilledmilkpodcast.com
Apr 19, 2012
Episode 62: Utensils II
13:59
BONUS EPISODE! We just couldn't leave it alone. We're back with a few words on can openers, oven mitts, side towels, and...a dream sequence? www.spilledmilkpodcast.com
Apr 05, 2012
Episode 61: Utensils
18:00
Forget the sexy, expensive stuff like knives and skillets. We're debating the best spatulas, peelers, and spoons. With one saucepan thrown in just because we like to break the rules. For links to our recommended utensils, see www.spilledmilkpodcast.com. Matthew likes: Calphalon spatula Exoglass spoon Green colander Molly likes: Kyocera ceramic Y-peeler Kuhn Rikon cheap-o peeler [...]
Mar 29, 2012
Episode 60: Steak
19:48
Do you fantasize about flanks and skirts and pan sauces mounted with butter? That makes three of us. This week on Spilled Milk, we're making our dreams come true in broad daylight, at lunchtime, as we cook and share tips for two of our favorite steaks: the skirt and the ribeye (sorry, flank lovers; we [...]
Mar 15, 2012
Episode 59: Pancakes
15:38
Molly and Matthew are trapped in the kitchen cooking pancakes while you've already started eating breakfast. Join us for another syrup-drenched episode; just don't call us Short Stack. Recipes: Buttermilk pancakes; cornmeal pancakes. www.spilledmilkpodcast.com Cook's Illustrated Buttermilk pancakes For Matthew's cornmeal pancakes, follow the recipe for buttermilk pancakes but replace about half the flour with [...]
Mar 01, 2012
Episode 58: French Toast
17:14
Stale bread + nostalgia = French toast. Molly and Matthew dredge up hazy, eggy memories; then it's a present-day smackdown between Molly's artisan approach and Matthew's diner-style delights. Recipe: French toast x2. www.spilledmilkpodcast.com Recipes: Matthew's version of Cook's Illustrated's French Toast BURG'S FRENCH TOAST From A Homemade Life Look for bread with a soft, light [...]
Feb 16, 2012
Episode 57: Grapefruit
17:03
This week, thanks to the miracle of the winter citrus harvest, we're tackling questions that have plagued mankind for centuries: why old people get wrinkles, how to operate a kitchen torch, and why, WHY, does grapefruit always squirt in your eye? Also included: the most ridiculous way to eat a grapefruit, a.k.a. The Mamster Method. [...]
Feb 02, 2012
Episode 56: Hard Candy
15:19
If it comes in a wrapper and destroys fillings with extreme prejudice, we're putting it in our mouths this week. We've raided the supermarket bulk candy section for butterscotch disks, Milk Maid caramels, and other childhood favorites. Have they aged any better than we have? And if we love Werther's Originals, how old does that [...]
Jan 19, 2012
Episode 55: Broccoli
12:30
Notes from a broccoli bender: Cruciferous, by Calvin Klein. Dinosaur Trees. The case of Florets v. Stalks. Recipe: Roasted Broccoli and Shrimp. Note: Mildly NSFW. www.spilledmilkpodcast.com Melissa Clark's Roasted Broccoli and Shrimp, via The Wednesday Chef: http://www.thewednesdaychef.com/thewednesdaychef/2009/01/melissa-clarks-roasted-broccoli-with-shrimp.html
Jan 05, 2012
Episode 54: Hot Chocolate
14:38
Never promise hot chocolate and deliver hot cocoa, or you'll be sorry. What's the difference? Let's spend some time together confusing the issue amid slurps of chocolaty goodness. Recipes: Laduree hot chocolate; Matthew's hot cocoa. www.spilledmilkpodcast.com
Dec 22, 2011
Episode 53: Dark Chocolate
16:14
<p>We found a list of chocolate tasting terms on the Internet, and we're not afraid to use it. Prunes, ash, wax, coffee beans, smoker's breath: this episode has it all! Plus: we speak French (poorly) a lot. Grab a bar of dark chocolate and join in.</p>
Dec 08, 2011
Episode 52: Apples
17:57
Hey there, Honeycrisp. You can be our Aunt Rachel anytime. Join us as we get down to the core of our state fruit. Recipe: Whole Wheat Apple Cake.
Nov 28, 2011
Episode 51: Banh Mi
13:25
Fill a French baguette with Vietnamese ingredients and you have one of the world's great sandwiches: banh mi. Combine Molly and Matthew with a banh mi and you have a recipe for quick-pickled antics. Recipe: The Official Spilled Milk Banh Mi (with lots of help from Andrea Nguyen). www.spilledmilkpodcast.com
Nov 10, 2011
Episode 50: Toothpaste and Shampoo
15:03
They said it couldn't be done. Oh, wait, they said it SHOULDN'T be done. It's done. www.spilledmilkpodcast.com
Oct 27, 2011
Episode 49: Peanut Butter
18:54
Welcome to the Adventures of Jif Skippy, the No-Stir Kid. We're dipping our butter knives into so many peanut butter jars, we're not sure our jaws will ever unstick. www.spilledmilkpodcast.com
Oct 13, 2011
Episode 48: Thai Salads
17:30
You know the four flavors of Southeast Asia? Something like hot, sour, salty, Spilled Milk? They all come together on today's tongue-scorching episode devoted to the salads of Thailand. Fill your bathtub with lime juice and fish sauce and dive in. Recipes: Green papaya salad (som tam), Thai chicken salad (larb gai). www.spilledmilkdpodcast.com
Sep 29, 2011
Episode 47: Lettuce
13:30
Oh NOOOOOOOOO! There's a severed head in the crisper drawer! Either we've been sampling from Molly's adolescent-era stash of Stephen King novels, or this week's topic is lettuce. Tune in to find out. Recipe: Stir-Fried Chicken in Lettuce Cups. www.spilledmilkpodcast.com Stir-fried Chicken in Lettuce Cups from Rasa Malaysia: http://rasamalaysia.com/lettuce-wraps-recipe/2/
Sep 15, 2011
Episode 46: Dorm Food
18:19
Molly and Matthew graduated from college not so long ago. (The 90s just happened, right?) Today, they share semi-fond memories of the weird things they used to eat, including free pizza, box brownies, illegally microwaved leftovers, and gallons of frozen yogurt. Get your Freshman Fifteen (minutes) here! www.spilledmilkpodcast.com
Sep 01, 2011
Episode 45: Frozen Treats on a Stick
16:13
It's hot, hot, hot, and we've got a freezer full of fun. We're talking Creamsicles, Fudgsicles, Push-ups, and more. If it's not on a stick, it's not on our agenda. Explicit content. www.spilledmilkpodcast.com
Aug 18, 2011
Episode 44: Seaweed
18:05
Sure, nori and kombu are loaded with nutrients and umami, but are they funny? We can try. While splashing around in the ocean of seaweed humor, we learn how to shop for savory seaweed products, including tsukudani, Korean salted laver, and furikake. That's a funny word, right? www.spilledmilkpodcast.com
Aug 04, 2011
Episode 43: Sparkling Beverages
15:12
In the thick of summer, neither rain, nor sweatshirts, nor ignorance of beverage history is going to keep us from our sparkling drinks. See you in Cancun. The Cancun of the mind. Recipes: rosemary lemonade, egg cream. www.spilledmilkpodcast.com
Jul 21, 2011
Episode 42: Poached Eggs
17:55
It's simmertime! No rolling boil here, just a pan of simmering water and the scent of vinegar in the air. What can Molly teach Matthew about poaching eggs? Everything, as it turns out. Recipe: Oeufs en Meurette. www.spilledmilkpodcast.com
Jul 07, 2011
Episode 41: Junk Food II
20:27
Severed hands, five dirty napkins, and a roll of Hob Nobs. That's what it's come to. We're talking junk food again, and this time, the focus is on England, Australia, and some of their finest delicacies: Mega Monster Munch, Tim Tams, Aero Mint, Cherry Ripe, Picnic, and, yes, Hob Nobs. With special thanks to Nichola [...]
Jun 23, 2011
Episode 40: Rice
16:53
You know the nonexistent proverb, "Rice is nice; eat it twice"? Well, we're taking it to heart this week with two kinds of tasty rice dishes and a handy chart. And believe me, our chart looks great on the radio. Recipes: Jasmine rice with crunchy toasted seeds; Okowa with pork and shiitakes. www.spilledmilkpodcast.com
Jun 09, 2011
Episode 39: Meat Sticks
21:05
<p>Dusk. A lone boxcar clatters down the tracks. Squint, and you'll see two silhouettes huddled inside. One peels the lid off a tin can; the other rips open a plastic pouch with his teeth. They say grace over the feast of Vienna Sausages and Lit'l Smokies. Forget, for one moment, about the world outside this [...]</p>
May 26, 2011
Outtake: Mammi
4:53
For a special Easter treat, Molly and I ate some Mammi, the Finnish delicacy made famous by Jenna in our Scary Food II (/35) episode. Features a sneak preview of next week’s full episode.
May 16, 2011
Episode 38: Crusty Corners
15:44
We're reporting live from Crusty Corners, the magical land where crusty, cheesy, bubbly goodness reigns. This was supposed to be a show about macaroni and cheese, but everything went horribly off the rails and devolved into Matthew's makeup tips and Molly's robotic endoskeleton. Recipe: Pasta with Asparagus in a Lemon Cream Sauce. EXPLICIT LANGUAGE. www.spilledmilkpodcast.com
May 12, 2011
Episode 37: Beans
19:04
We know you didn't think it was possible, but this week, we're even more full of beans than usual. (Dried beans, specifically, though we like canned, too.) We're tackling some of life's toughest questions: to soak or not to soak, to salt or not to salt, and what happens to Matthew when he eats happy [...]
Apr 28, 2011
Episode 36: Butter
21:37
We are not Shedding you: this is our richest, creamiest episode yet. It's a Country Crockload of buttery goodness, featuring a rigorous butter taste test and some trenchant observations that will get us banned from Iceland. www.spilledmilkpodcast.com
Apr 14, 2011
Episode 35: Scary Food II
14:44
Like a zombie rising from your natto bowl, it's Scary Food II, and this time, thanks to listener calls, it's personal. Claire is afraid of lasagna. Jenna had an encounter with an unspeakable Finnish dessert. And Iris loves sukiyaki, except when...well, tune in. www.spilledmilkpodcast.com
Mar 31, 2011
Episode 34: Ramen
20:40
Noodle, noodle, noodle all day. We're boiling up instant ramen. But wait! This isn't (just) our junk food tendencies taken to their inevitable final destination. We found some instant ramen with real depth. Dive into a cup noodle with us.
Mar 17, 2011
Episode 33: Parsnips
13:21
What's a carrot's evil twin? That's right, a parsnip! But they're far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we're going to tell you how to select them and where you can st--er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence [...]
Mar 03, 2011
Episode 32: Spouseless Eating
14:29
You know the saying: when the spouses are away, Molly and Matthew eat soufflé. Except not really. This week, we share a piping hot Stouffer's French Bread Pizza and swap notes on peanut butter, Hot Pockets, ice cream sandwiches, and other delicacies we enjoy when Brandon and Laurie aren't home. Warning: includes an explicit description [...]
Feb 17, 2011
Episode 31: Hot Dogs
14:32
This week we tackle everyone's favorite fleshy meat...uh, let's start over. This week we obsess over snappy tube steaks. No, wait. There's no good way to say this, is there? It's the hot dog episode. We love them and we're not afraid to say it. Recipe: Cheater's baked beans.
Feb 03, 2011
Episode 30: Chicken Stock
18:15
We're taking stock of the situation...with our tongues. Wait, that can't be right. We're slurping chicken stock--homemade and factory-squeezed--with surprising results and some shameful admissions along the way. Recipe: Chicken Stock. www.spilledmilkpodcast.com
Jan 20, 2011
Episode 29: Memories
15:12
It's the dreaded clip show...with a twist! We're revisiting our favorite moments from our first year, but you've never heard these secret outtakes before. This ham-heavy trip down memory lane will have you clamoring for new episodes. Just like a regular clip show.
Jan 06, 2011
Episode 28: Fudge
15:45
Oh, f----! We wanted to share delicious holiday fudge with you. Instead, we need therapy. And a crime scene cleanup crew. Paging the Byrd Brothers! Recipe: Chocolate Fudge.
Dec 17, 2010
Episode 27: Muffins
15:44
"Muffin" is not just a euphemism for cake. We've got bananas and blueberries on the brain, along with bran, gingerbread, and poppyseed. Recipes: Blueberry muffins; banana muffins.
Dec 02, 2010
Outtake: Mountain Dew
2:15
This didn’t quite fit into an upcoming episode, so we’re posting it as a little extra for the true fans. This means you.
Nov 19, 2010
Episode 26: Soda
14:48
Nothing takes us back to the sick days of our youth like lemon-lime soda. Lying in bed, listening to the Walkman, hoping you won't need the strategically-placed bucket: we are taking you back in time with an all-star lineup of 7-Up, Sprite, Bubble Up, and more. Urp.
Nov 18, 2010
Episode 25: Puffy Snacks
14:44
Yes, it's another junk food bender as we eat our way through several bags of puffy snacks--Cheetos, Funyuns, and their kin--in front of a live audience. Along the crunchy way, we answer important questions, like "how do they puff these things?" and "what would happen if Cheetos went to India?" (Answer: Funjabi!) Recorded at Microsoft [...]
Nov 04, 2010
Episode 24: Burgers
15:52
Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you've come to the right place. This week on Spilled Milk, we cook and eat a couple of supremely juicy burgers and [...]
Oct 21, 2010
Episode 23: Cucumbers
12:46
This week on Spilled Milk, we're celebrating cucumbers the same way that we celebrate everything: by cooking them. Cooked cucumber! Who knew? Also, what's up with recipes that call for salting cucumbers to make them crispier? Seriously, what's up with that? Recipe: Spicy cucumber salad. www.spilledmilkpodcast.com
Oct 07, 2010
Episode 22: Chiles
13:14
Put on your pepper pants, people, because we're frying, pickling, and enchiladafying chiles today. We're crazy for medium-sized, medium-hot chiles (padrons, shishitos, anaheims, poblanos, and their cousins), and we're going to drive you crazy, too, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com
Sep 23, 2010
Episode 21: Corn off the Cob
13:54
How do you get your niblets off the cob? Wait, that's not a euphemism! Join us for a lunch of corn off the cob: how to buy it, how to coax the kernels off (still not a euphemism!), and how to cook it--or not cook it. Recipes: Tomato-Corn Salad; Spicy Sauteed Corn. www.spilledmilkpodcast.com Brought to [...]
Sep 16, 2010
Episode 20: Crackers
15:50
How were Triscuits created? What's that white powder on the outside of a White Cheddar Cheez-It? And what, exactly, does the "stoned" in Stoned Wheat Thins mean? Join us as we try, and mostly fail, to answer these questions. If you're nice, we'll teach you how to eat a Wheat Thin. www.spilledmilkpodcast.com Brought to you [...]
Sep 02, 2010
Episode 19: Scary Food
16:31
Raw, primal, stomach-churning fear. It's brought on by snakes, public speaking, and...lunch? Tune in as Molly and Matthew face down a meal they'll never forget, no matter how hard they try. www.spilledmilkpodcast.com Brought to you by Sur La Table.
Aug 19, 2010
Episode 18: Heirloom Tomatoes
15:02
Have you ever sunk your teeth into a juicy Grandma's Recliner heirloom tomato? Neither have we, because we made it up. We investigate the world of real and fake tomatoes in this special episode, recorded live at the Queen Anne Farmers Market in Seattle. www.spilledmilkpodcast.com More photos by Glenn Fleishman
Aug 05, 2010
Episode 17: Salad Dressing
15:40
It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.
Jul 22, 2010
Episode 16: Sour Cherries
11:53
They may be expensive, highly perishable, and a little tricky to find, but it's not summer without them: sour cherries! 'Tis the season, and we're celebrating in classic Spilled Milk style, with milkshakes, pickles, and puns.
Jul 08, 2010
Episode 15: Breakfast Cereal
18:26
This week, we revisit the breakfast cereals of our youth and ask, once and for all, if they're really as good as we thought they were. What happened to Cracklin' Oat Bran? Why is Lucky the Leprechaun making that face? What cereal was stolen by a rabbit, was the Hamburglar involved, and why can't we [...]
Jul 01, 2010
Episode 14: Mystery Lunch
12:33
If we told you what it was about, it wouldn't be mystery lunch, WOULD IT? It's definitely more than just Matthew's plot to get Molly to clean out his fridge. Dear God, what is that--could it be? An entire...? Recipe: Yaki Udon. www.spilledmilkpodcast.com
Jun 17, 2010
Episode 13: Rhubarb
15:12
We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet--and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb [...]
Jun 03, 2010
Episode 12: Rice Balls
12:11
The squeezing, my god, the squeezing! Today we're woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and...black forest ham? Recipe: Rice balls. www.spilledmilkpodcast.com Brought to you by Sur La Table.
May 20, 2010
Episode 11: Peas
16:07
If you've been taught to cook your peas just until they're bright green and fresh-tasting, you're about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam of The Splendid Table. MUSHY PEAS Adapted from Jamie Oliver 2 tablespoons olive oil 1 small onion, chopped 1/4 cup fresh mint leaves 1 pound frozen peas (preferably not petite peas) 2 tablespoons water 2 tablespoons butter salt and pepper In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot. Yield: 4 servings Special Guest: Francis Lam.
May 06, 2010
Episode 10: Ham
18:13
Here at Spilled Milk, our Easter party is still raging, because we can't stop eating ham. Dry-cured, wet-cured, we don't care: we love and investigate them all, with stops in Spain, the mall, and the Middle Ages. Recipe: Greens with ham and cheesy grits. www.spilledmilkpodcast.com Brought to you by Sur La Table.
Apr 22, 2010
Episode 9: Crispy Potatoes
13:52
Do you smell something burning? Sorry, that was us. Not even the smoke alarm can deter us from our mission to make crispy potatoes two ways. Plus, Matthew's freezer contains an embarrassing secret. Again. Recipes: Smashed Roasted Potatoes; Cold-Oil French Fries. www.spilledmilkpodcast.com
Apr 09, 2010
Episode 8: Unpopular Fish
14:38
Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish. TRISCUITS WITH SARDINES AND MUSTARD Inspired by Gabrielle Hamilton, chef-owner of Prune Triscuits (regular flavor) Dijon mustard Canned sardines, drained and coarsely chopped Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve. KYOTO MISO-MACKEREL HOT POT Adapted from <a href="http://www.amazon.com/gp/product/158008981X?ie=UTF8&tag=spilledmilkpodcast-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=158008981X"><i>Japanese Hot Pots: Comforting One-Pot Meals</i></a><img src="http://www.assoc-amazon.com/e/ir?t=spilledmilkpodcast-20&l=as2&o=1&a=158008981X" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />, by Tadashi Ono and Harris Salat 2 mackerel fillets (about one pound) salt 1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices 2 cups dashi 2 cups water 1/2 cup sake 1/2 cup white miso (or saikyo miso, if you can find it) 1/2 pound napa cabbage, sliced 1/2 pound firm tofu, cut into four pieces 4 ounces oyster mushrooms, trimmed and pulled apart 1/2 pound spinach, stemmed 4 teaspoons grated ginger sliced scallions (optional) Salt the mackerel fillets generously on both sides and place on a plate in the refrigerator for 30 minutes. Simmer the daikon in a small pan of water until tender, about 5 minutes. Rinse under cold water and set aside. Bring a large pan of water to a boil and reduce to a simmer. Fill a large bowl with cold water. Slice the mackerel into 1-inch squares. Dip the fish, a few pieces at a time, into the simmering water for 15 seconds to blanch, then transfer to the cold water. When you've blanched all the fish, drain it and dry on paper towels. Combine the dashi, 2 cups water, sake, and miso in a bowl and whisk to blend. Place the cabbage on the bottom of a large stockpot. Add the tofu, daikon, and oyster mushrooms, arranging each ingredient in a neat bunch. Pour in the broth. Cover the pot and bring to a boil over high heat. Uncover, reduce heat to medium-low, and add the mackerel in a separate pile. Simmer ten minutes, reducing heat further if necessary to maintain a low simmer. Serve in individual bowls, garnished with grated ginger and optional scallions. Yield: 4 servings Special Guest: Becky Selengut.
Mar 25, 2010
Episode 7: Irish Spring
16:42
Your hosts may not be Irish, but we make a mean corned beef and colcannon, not to mention fools of ourselves. Join us as we drink Guinness from the can (wrong!), discuss the etymology of bubble and squeak (not Irish!), and otherwise give St. Patrick an excuse to chase us out of Ireland. Recipes: Corned [...]
Mar 15, 2010
Episode 6: Junk Food