The Food Guys

Helpful Hints For Hunters
8:00 am
Fri December 20, 2013

Duck Breasts

Credit BBC

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.

http://www.thebakingwizard.com/

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Vietnamese Beef, Broth, Noodles, and Vegetables
8:00 am
Fri December 13, 2013

Pho, the Nectar of Vietnamese Street Vendors

Vietnamese pho
Credit Tom Bauer

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho.

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The Food Guys
8:00 am
Fri December 6, 2013

Measurements

December 8th, 2013: Jon and Greg lament a lack of accuracy on food labels, tying the problem to imprecise measuring. Greg recommends looking for nutritional information based on the weight, rather than the volume, of a serving.

http://www.thebakingwizard.com/

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Pollen as Fingerprint of Honey's Origins
8:00 am
Fri November 29, 2013

Honey: Real, or Adulterated?

December 1st, 2013: Greg and Jon discuss a November 2011 article in Food Safety News by Andrew Schneider, titled "Tests Show Most Store Honey Isn't Honey; Ultra-Filtering Removes Pollen, Hides Honey Origins." According to Schneider, overall, 76% of honey samples bought at U.S.

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Take the Backbone, Leave the Wishbone
8:00 am
Fri November 22, 2013

Butterflied Whole Chicken

Credit Tom Bauer

November 24th, 2013: Jon and Greg give instructions for roasting a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste.

http://www.thebakingwizard.com/

From Greg Patent's March 2010 "Yes, You Can Cook!" Missoulian column:

Roasted Butterflied Chicken

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Apples and Caramel Syrup Topped By Crisp Pastry
8:00 am
Fri November 15, 2013

Tart Tatin

Tart Tatin

November 17th, 2013: Greg resumes his periodic role as The Baking Wizard, pointing out the sticky spots involved in baking this classic French apple Tart Tatin. Jon reprises his role of Greek Chorus, offering frequent oohs of approval.

Tarte Tatin (adapted from Greg and Dorothy Patent's cookbook, A is for Apple)

Pastry

1 cup (5 ounces) unbleached all-purpose flour

1/4 teaspoon salt

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Italian flatbread
8:00 am
Fri November 8, 2013

Focaccia

Credit Andrew Scrivani

November 10th, 2013: Jon and Greg distinguish the traditional Italian focaccia, which is not unlike pizza crust, from the fluffy stuff Americans call "focaccia bread."  http://www.thebakingwizard.com/

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What Foods Did You Used To Hate, But Now Enjoy?
9:42 pm
Fri November 1, 2013

Foods We Hated, Then Loved

November 3rd, 2013: Greg and Jon reveals the foods that they detested, then came to enjoy: pizza, rhubarb, and organ meats.

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Breeding the Nutrition Out of Food
8:00 am
Fri October 25, 2013

Bitter is Sweet for Your Health

Dandelion greens

October 27th, 2013: Jon and Greg discuss a recent 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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How to Pick (and What to Love About) Pineapples
8:00 am
Fri October 18, 2013

Pineapple, The Tastiest Bromeliad

October 20th, 2013: Greg and Jon advise how to pick a ripe pineapple, why to stick to the fresh kind, and consideration of the benefits you'll derive from eating it.

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