The Food Guys

The Food Guys
5:00 am
Sun August 31, 2014

Green Beans

Green beans. PD, USDA.
Credit USDA

Jon and Greg a share pet peeve: undercooked green beans in restaurants. "I think they wave a match near them to pretend to warm them up," says Greg. He prefers beans cooked just enough to bring out their flavor, but not so much as to create what Jon calls "the sodden cabbage effect."  Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.

(Broadcast: The Food Guys, 8/31/14)

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The Food Guys
5:00 am
Sun August 24, 2014

Melons: How To Choose A Ripe One

Düsseldorf Gourmet Festival 2013. (Public Domain)
Credit Kürschner

Greg and Jon toot the horn of the cooling, flavorful muskmelon. Greg reminds us to avoid buying whole chilled cantaloupes and honeydews, since aroma is key to picking a ripe one. For a watermelon, Jon points out, you can determine ripeness the old-fashioned way: thump it.  "I remember thinking as a child that in heaven, we could eat all the watermelons we'd want, and they'd all be perfect."

(Broadcast: The Food Guys, 8/24/14)

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The Food Guys
5:00 am
Sun August 17, 2014

Corn

Illustration by Albrecht Meyer. Plate from 1542 book "De historia stirpium commentarii insignes." (CC-PD)

Jon and Greg's annual hymn to sweet corn includes instructions for quick cooking and various uses for fresh, local corn in salad, chowder, omelettes, soufflés and cornbread. When it comes to flavor, Jon accuses non-local corn of being a good-looking but insipid imposter: "It looks larger than life, compared to the corn we grew when I was a kid."

(Broadcast: The Food Guys, 8/17/14)

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The Food Guys
5:00 am
Sun August 10, 2014

Pasteurization vs. Ultra Pasteurization

"Tableau Louis Pasteur," by Albert Edelfelt in 1885. Musée d'Orsay, Paris. (CC PD)
Credit Botaurus

Jon and Greg discuss the two kinds of dairy pasteurization, HTST ("high temperature, short time") and UHT ("ultra high temperature"), or ultra pasteurization. UHT pasteurization developed in the 1960s and allowed the shelf life of dairy products to be extended threefold, a convenience for milk manufacturers. But Jon and Greg aren't buying it. Greg finds that ultra pasteurization strips milk of its flavor, and Jon is suspicious of milk that, according to its packaging, can last up to nine months unopened.  "Something that's nine months old is NOT fresh," he observes.

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The Food Guys
5:00 am
Sun August 3, 2014

Palm Oil

Palm oil plantation, Cigudeg, Bogor, Java, Indonesia. (CC BY 2.0)
Credit Achmad Rabin Taim

Greg and Jon take on palm oil, whose associations with environmental destruction and human-rights abuses are increasing as rapidly as its ubiquity in manufactured foods.  Even as a substitute for trans-fats, when consumed in large amounts, palm oil isn't particularly healthy, given that it's saturated. The Food Guys' advice?

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The Food Guys
5:00 am
Sun July 27, 2014

Bok Choy

Bok choy (CC BY 2.0)
Credit Flickr user, The Marmot

Jon and Greg pursue their Vegetable Agenda this week via the adaptable and aroma-less Chinese cabbage, bok choy. Greg outlines the Chinese dish, lion's head, which involves bok choy and half-pound meatballs. For something lighter, baby bok choy works well as a side dish. Don't forget to rinse the stalks, where soil will have accumulated. Jon asks, "I wonder how we ever did without it?"

(Broadcast: The Food Guys, 7/27/14)

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The Food Guys
5:00 am
Sun July 20, 2014

Rhubarb And Strawberry Galette

Strawberry-Rhubarb Galette (CC-BY-NC)
Credit Two Peas and Their Pod

Now that local strawberries and rhubarb are in season, Greg offers his recipe for strawberry-rhubarb galette.

(Broadcast: The Food Guys, July 20th, 2014)

Strawberry-Rhubarb Galette:

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The Food Guys
5:00 am
Sun July 13, 2014

Peanut Butter

Making peanut butter. Some rights reserved (CC-BY-2.0)
Credit Flickr user, Learning Lark

7/13/14: This week on The Food Guys: Jon and Greg discuss how easy it is to make your own peanut butter. If you want to avoid the sugar and palm oil that are in many brands of commercially-produced peanut butter, just d.i.y. (In an upcoming show, The Food Guys'll have more details on the demerits of palm oil.)

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The Food Guys
5:00 am
Sun July 6, 2014

Chocolate Mess

Chocolate soufflé (CC-BY-2.0)
Credit Klearchos Kapoutsis

7/6/14: This week on The Food Guys: Greg reveals the mistake that complicated his recent preparation of chocolate soufflés for fellow MTPR listeners. Undeterred - and encouraged by the realization that he is, in fact, A Food Guy - Greg not only salvaged a chocolate mess, but turned the ad-hoc adventure in chemistry into a demonstration of soufflé-making and quick thinking.

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The Food Guys
5:00 am
Sun June 29, 2014

Eat Your Vegetables

Tofu-veggie stir fry. (CC-BY-NC)
Credit CorkandSpoon

6/29/14: This week on "The Food Guys:" In the service of a favorite theme - incorporating more vegetables into your diet - Jon and Greg suggest green salads and Chinese stir-fry dishes. Counting off various vegetables, Greg reveals his secret: "You shouldn't be shy with spinach."

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