The Food Guys

The Food Guys
5:00 am
Sat January 3, 2015

Recipe: Baked Quinoa With Poblano Peppers, Butternut Squash And Cheese

Parmesan and Quinoa Butternut Squash. (Adapted from “Joy of Cooking: All about Vegetarian Cooking”, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, Scribner, 2000 (CC BY-NC 2.0)
Credit Flickr user, Emily

(Broadcast: "The Food Guys," 1/4/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)

Notes below are taken from Greg Patent's March 4, 2008 "Missoulian" column, where Greg first introduced the recipe (bottom) that Jon Jackson has since adapted to include poblano and chili peppers instead of chard:

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The Food Guys
5:00 am
Sun December 28, 2014

Two Canapés: Improvising Your Appetizers

Wild salmon canapé , by Chef Kevin Doherty of Boston.
Credit Forthepeople1969

Greg shares his recent successful improvisation of two appetizers, or canapés, which he accomplished with some basic know-how and the ingredients in his freezer and cupboard. If you know how to make pâte à choux (cream puff) dough, a Mornay sauce, and blanched greens, you, too, can carry off these hors d'oeuvres with the panache of A Food Guy. Or, as Jon would recommend, just improvise your own.

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The Food Guys
5:00 am
Sun December 21, 2014

Greg's 2014 Favorite Baking Books

Greg rolls out a list of his favorite half-dozen new and classic baking books:

1. Rose Levy Beranbaum: "The Baking Bible"

2. "Maida Heatter's Book of Great Desserts"

3. Dominique Ansel: "The Secret Recipes"

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

Leave The Wheat, Take the Chocolate: Gluten-Free Chocolate Chip Cookie Recipe

Gluten-free chocolate chip cookies. (CC BY 2.0)
Credit Flickr user, Kim

Greg and Jon discuss Greg's recipe for crisp, gluten-free chocolate chip cookies, inspired by Ruth Wakefield's original Toll House "chocolate crunch" cookie recipe. Brown rice flour, tapioca starch and potato starch substitute for wheat flour. "For any chocolate chip cookie, you must refrigerate the dough at least overnight," Greg commands. "It's the magic of chemistry at work in your refrigerator."

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Milk
5:00 am
Sun December 7, 2014

Got Milk? Don't Need It

It's hard to miss the "Got Milk?" ad campaign encouraging us to drink more milk, but this week, "The Food Guys" make a case for moderation in milk consumption.

Considering the high rate of lactose intolerance, milk allergies, and alternative sources for calcium and vitamin D, Greg and John recommend going easy on cow's milk. 

They discuss a July 2012 New York Times opinion piece, "Got Milk? Don't Need It," by Mark Bittman.

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The Food Guys
5:00 am
Sun November 30, 2014

Cracking The Coconut

Halved, ripe coconut. (CC BY 2.0)
Credit Flickr user, Chandrika Nair

Greg and Jon are coconut appreciators. They discuss shredded coconut in candy, cookies, cakes and pies; coconut milk, which in baking can substitute for cow's milk; coconut water (in young coconuts); and coconut oil, with its high smoke point.  Coconut oil, once thought a culprit in heart disease, has recently undergone a rehabilitation. How do you open a mature coconut?

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The Food Guys
5:00 am
Sun November 23, 2014

Bitter Is Sweet For Your Health

Herb crop on the patio. (CC-BY-2.0)
Credit Flickr user, Thomas Kriese

Jon and Greg discuss a 2013 New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which compares the phytonutrient content of wild plants with that of supermarket produce.

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The Food Guys
5:00 am
Sun November 16, 2014

Onion Ragout

The Onion Face-Paint Project. (CC BY 2.0)
Credit Flickr user, Travis Price

"It is hard to imagine a civilization without onions" - Julia Child.

Jon and Greg discuss different members of the allium genus - which are actually lilies - and recommend basic tips for cooking onions, specifically onion ragout. Onion quiche, onion pizza, and onions as a side-dish are recommended by Greg. Jon says, "Often I look at a new recipe and if there are no onions, I wonder, "What's wrong with this recipe?"

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The Food Guys
8:14 pm
Sun November 9, 2014

The Umami Factor In Crab-Stuffed Mushrooms

Credit courtesy of the Umami Information Center

Jon and Greg ask: "What exactly is umami?" (It has nothing to do with anybody's mother.) It's a Japanese word, coined early in the 20th century, meaning "delicious savory taste."  Greg explains: "Every time you eat something that's really yummy, like a well-prepared steak, a mushroom risotto, a spaghetti sauce, anchovies, it probably contains umami factors."  The Umami Information Center adds:

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The Food Guys
5:00 am
Sun November 2, 2014

GMO Crops And Chemical Manufacturers' Profits

Spraying pesticides (CC-BY-2.0)
Credit Dave Hitchborne

Greg and Jon follow up on a previous "Food Guys" show about a controversial study linking genetically-modified (GMO) corn to cancer in lab rats. This time they're onto the economic connection between GMO crops and the market for pesticides.

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