The Food Guys http://mtpr.org en How To Properly Cook Green Beans http://mtpr.org/post/how-properly-cook-green-beans <p>Jon and Greg a share pet peeve: <a href="http://www.classic.com.au/wizard/GreenBeans.htm" target="_blank">undercooked green beans in restaurants</a>. "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."&nbsp; Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.</p><p>(Broadcast: <em>The Food Guys</em>, 8/31/14)</p><p></p> Sun, 31 Aug 2014 11:00:00 +0000 Beth Anne Austein 22829 at http://mtpr.org How To Properly Cook Green Beans Melons: How To Choose A Ripe One http://mtpr.org/post/melons-how-choose-ripe-one <p>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.&nbsp; "I remember thinking as a child that in heaven, we could eat all the watermelons we'd want, and they'd all be perfect."</p><p>(Broadcast: <em>The Food Guys</em>, 8/24/14)</p><p></p> Sun, 24 Aug 2014 11:00:00 +0000 Beth Anne Austein 22826 at http://mtpr.org Melons: How To Choose A Ripe One Corn http://mtpr.org/post/corn <p></p><p>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."</p><p>(Broadcast: <em>The Food Guys</em>, 8/17/14)</p><p></p> Sun, 17 Aug 2014 11:00:00 +0000 Beth Anne Austein 22824 at http://mtpr.org Corn Pasteurization vs. Ultra Pasteurization http://mtpr.org/post/pasteurization-vs-ultra-pasteurization <p></p><p>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.&nbsp; "Something that's nine months old is NOT fresh," he observes.</p> Sun, 10 Aug 2014 11:00:00 +0000 Beth Anne Austein 22481 at http://mtpr.org Pasteurization vs. Ultra Pasteurization Palm Oil http://mtpr.org/post/palm-oil <p></p> Sun, 03 Aug 2014 11:00:00 +0000 Beth Anne Austein 22362 at http://mtpr.org Palm Oil Bok Choy http://mtpr.org/post/bok-choy <p></p><p>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?"</p><p>(Broadcast: <em>The Food Guys</em>, 7/27/14)</p><p></p> Sun, 27 Jul 2014 11:00:00 +0000 Beth Anne Austein 22343 at http://mtpr.org Bok Choy Rhubarb And Strawberry Galette http://mtpr.org/post/rhubarb-and-strawberry-galette <p></p><p>Now that local strawberries and rhubarb are in season, Greg offers his recipe for <a href="http://missoulian.com/lifestyles/food-and-cooking/rhubarb-strawberry-perfect-partners-for-tangy-sweet-galette/article_46fd46e6-f68f-11e3-ae7a-0019bb2963f4.html" target="_blank">strawberry-rhubarb galette. </a></p><p>(Broadcast: <a href="http://www.thebakingwizard.com/" target="_blank"><em>The Food Guys</em></a>, July 20th, 2014)</p><p></p><p>Strawberry-Rhubarb Galette:</p> Sun, 20 Jul 2014 11:00:00 +0000 Beth Anne Austein 22180 at http://mtpr.org Rhubarb And Strawberry Galette 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 Eat Your Vegetables http://mtpr.org/post/eat-your-vegetables <p></p><p>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."</p><p></p> Sun, 29 Jun 2014 11:00:00 +0000 Beth Anne Austein 21134 at http://mtpr.org Eat Your Vegetables