The Food Guys

The Food Guys
5:00 am
Sun September 14, 2014

Honey Bee Colony Collapse Disorder

European honey bee (Apis mellifera) in flight, carrying pollen in its pollen basket. (GFDL 1.2)
Credit Muhammad Mahdi Karim

"The Food Guys", Jon and Greg, consider Colony Collapse Disorder, the recent large-scale disappearance of European honey bees, both wild and managed.

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The Food Guys
5:00 am
Sun September 7, 2014

Sourdough Bread And Rice Wine: Greg's Summer Projects

Sourdough miche and boule. (CC-BY-NC)
Credit Chris R. Sims

Greg and Jon discuss two cooking projects that Greg reserves for summer: levain breads (all-sourdough, with no other added yeast), and fermented rice and/or rice wine. In both projects, temperature is key to the fermentation process. When preparing levain bread, Greg prefers a 73 - 75 degree F kitchen and ingredients whose temperature has been carefully adjusted to create at 78 degree F dough.

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

How To Properly Cook 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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