Greg Patent en 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 Peanut Butter 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 Chocolate Mess 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 Eat Your Vegetables Peanuts <p>5/18/14: This week on "The Food Guys:" Where did peanuts come from? What's the biggest commercial use for peanuts? Who grows the most peanuts?&nbsp; What's the most prudent way to eat deep-fried peanuts? Greg and Jon dispel myths and reveal surprises about the legume known alternately as "groundnut," "peanut," and "goober pea."</p><p></p> Sun, 18 May 2014 14:00:00 +0000 Beth Anne Austein 19013 at Peanuts Americans, Just Get Over It And Make The 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 Americans, Just Get Over It And Make The Souffle Pho, the Nectar of Vietnamese Street Vendors <p>December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of <a href="" target="_blank">Mai Pham</a>'s <a href="" target="_blank">recipe for the Vietnamese soup, pho</a>. Fri, 13 Dec 2013 15:00:00 +0000 11243 at Pho, the Nectar of Vietnamese Street Vendors Butterflied Whole Chicken <p>November 24th, 2013: Jon and Greg give instructions for roasting a 3-5 pound <a href="" target="_blank">butterflied whole chicken</a>, basted with herb-garlic-butter paste.</p><p><a href="" target="_blank"></a></p><p></p><p>From Greg Patent's March 2010 "Yes, You Can Cook!" <em>Missoulian</em> column:</p><p><strong>Roasted Butterflied Chicken</strong></p> Fri, 22 Nov 2013 15:00:00 +0000 11240 at Butterflied Whole Chicken