The Food Guys http://mtpr.org en Peanut Butter http://mtpr.org/post/peanut-butter <p></p><p>7/13/14: This week on <em>The Food Guys</em>: 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.)</p><p></p> Sun, 13 Jul 2014 11:00:00 +0000 Beth Anne Austein 21396 at http://mtpr.org Peanut Butter Chocolate Mess http://mtpr.org/post/chocolate-mess <p></p><p>7/6/14: This week on <em>The Food Guys</em>: 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.</p><p></p> Sun, 06 Jul 2014 11:00:00 +0000 Beth Anne Austein 21183 at http://mtpr.org Chocolate Mess Olive Oil and Pine Nuts http://mtpr.org/post/olive-oil-and-pine-nuts <p>6/22/14: This week on "The Food Guys:" Greg reports on his recent trip to Florence, Italy, where he investigated (and sampled) high-quality extra-virgin olive oil, prosciutto,&nbsp; Tuscan pistachios, and other regional delicacies. Greg and Jon reveal why pine nuts grown in Italy and elsewhere have become so expensive: <a href="http://articles.chicagotribune.com/2010-09-01/features/sc-food-0827-pinenuts-20100901_1_pine-nuts-climate-change-harvesting" target="_blank">climate change</a>.</p> Sun, 22 Jun 2014 11:00:00 +0000 Beth Anne Austein 20068 at http://mtpr.org Olive Oil and Pine Nuts Olives http://mtpr.org/post/olives <p>6/15/14: This week on "The Food Guys:" What would you like to know about olives?&nbsp; Greg and Jon deliver everything historical, linguistic, geographical, anthropological, horticultural, evolutionary and culinary that can be cold-pressed and decanted into the five-minute vessel known as "The Food Guys."</p><p></p> Sun, 15 Jun 2014 11:00:00 +0000 Beth Anne Austein 20066 at http://mtpr.org Olives 100% Pure Orange Juice: True or False? http://mtpr.org/post/100-pure-orange-juice-true-or-false <p>6/8/14: This week on "The Food Guys:" Jon and Greg discuss <a href="http://civileats.com/2009/05/06/freshly-squeezed-the-truth-about-orange-juice-in-boxes/" target="_blank">a 2009 article</a> about boxed, refrigerated orange juice - the pasteurized, "not from concentrate" kind - questioning whether the term "100% pure orange juice" accurately describes an orange-flavored,&nbsp; chemically-altered, long-shelf-life product:</p> Sun, 08 Jun 2014 12:00:00 +0000 Beth Anne Austein 20060 at http://mtpr.org 100% Pure Orange Juice: True or False? Pâte à Choux - Cream Puffs http://mtpr.org/post/p-te-choux-cream-puffs <p>6/1/14: This week on "The Food Guys:" Greg and Jon outline how to make cream puff dough, or pâte à choux. Step-by-step instructions are below. For more photos, go to <a href="http://www.thebakingwizard.com/a-paste-that-puffs/" target="_blank">The Baking Wizard</a>.</p> Sun, 01 Jun 2014 12:00:00 +0000 Beth Anne Austein 19542 at http://mtpr.org Pâte à Choux - Cream Puffs Baked Polenta with Spinach and Leeks http://mtpr.org/post/baked-polenta-spinach-and-leeks <p>5/11/14: This week on "The Food Guys:" Greg and Jon take up a favorite topic: how to incorporate more vegetables into every meal. Coleslaw, broccoli and cauliflower get some attention before they introduce the following recipe for baked polenta with spinach, leeks and ricotta.</p><p></p><p><strong>Baked Polenta with Spinach, Leeks and Ricotta</strong></p> Fri, 09 May 2014 14:00:00 +0000 Beth Anne Austein 18058 at http://mtpr.org Baked Polenta with Spinach and Leeks The French Cook: Soufflés http://mtpr.org/post/french-cook-souffl-s <p>5/4/14: This week on "<a href="http://www.thebakingwizard.com/" target="_blank">The Food Guys</a>:" Jon and Greg discuss Greg's new cookbook, <a href="http://www.factandfictionbooks.com/event/greg-patent" target="_blank"><em>The French Cook: Soufflés</em>. </a>Greg will be signing books and demonstrating the egg-whipping part of soufflé-making on Saturday, May 10th, 1:30pm, at Fact &amp; Fiction Bookstore, 220 North Higgins Avenue, downtown Missoula.</p><p></p> Fri, 02 May 2014 14:00:00 +0000 Beth Anne Austein 18055 at http://mtpr.org The French Cook: Soufflés Coke Blinks http://mtpr.org/post/coke-blinks <p></p><p>4/27/14: This week on "The Food Guys:" Greg and Jon re-cap a New York Times article by Mark Bittman, titled: "<a href="http://opinionator.blogs.nytimes.com/2013/01/22/coke-blinks/?_php=true&amp;_type=blogs&amp;_r=0" target="_blank">Coke Blinks</a>"</p> Fri, 25 Apr 2014 14:00:00 +0000 Beth Anne Austein 18064 at http://mtpr.org Coke Blinks Americans, Just Get Over It And Make The Souffle http://mtpr.org/post/americans-just-get-over-it-and-make-souffle The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."<p>The scientific validity of this statement is, of course, debatable — but it's undeniable that many Americans <em>are</em> deeply afraid of making that fluffy French dish. Thu, 10 Apr 2014 20:47:00 +0000 NPR Staff 17481 at http://mtpr.org Americans, Just Get Over It And Make The Souffle