MTPR

Food Guys

Sunday 11:52 AM - 12:00 PM, Thursday 4:54 PM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

The Food Guys Podcast
 

Ways to Connect

Recipe: Russian-Style Cabbage Rolls

Apr 23, 2017
Steven Depolo (CC-BY-2.0)

When Food Guy Greg Patent went to the grocery store recently, the beets he intended to buy looked tired, so his eyes began wandering over other produce possibilities. They stopped at green cabbage - crisp, fresh and glistening with droplets of water. Cabbage rolls were what he'd make.

Recipe: Baked Apples With Barley-Chorizo Pilaf

Mar 29, 2017
Hansbenn (CC-BY-2.0)

Food Guy Jon Jackson tries out New York Times writer Melissa Clark's apple-barley "get together"  and declares it delicious.  Clark's risotto-esque recipe was inspired, but not limited by, the kosher cooking of her grandmother, Ella, who cooked "the greatest hits of Jewish cuisine.  She could simmer up a tender matzo ball and some succulent pot roast, but I doubt she ever met a barley pilaf, let alone thought of making one herself."

Flickr user, Rooey202 (CC-BY-2.0)

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.

'The Food Guys' Recommend A Sugar Substitute

Feb 24, 2017
Edgar 181

The Food Guys discus the sugar alcohol, erythritol, which is virtually calorie-free and doesn't cause as large a blood sugar spike as sucrose or high-fructose corn syrup.

Faking Meat, The Chinese Way

Feb 12, 2017
Flickr user, Cory Doctorow (CC-BY-2.0)

From his travels in China, Food Guy Greg Patent reports that scientists there have for decades been perfecting the art of fake meat. Not only can they duplicate the flavor of duck, pork, chicken and fish - all from soy protein - they also create authentic color and texture, down to which direction the fake meat fibers run.

'Food Guys' Recipe: Plum Torte

Feb 5, 2017
Frank Vincentz (CC-BY-2.0)

Food Guy Greg Patent writes:

Once in a while a recipe catches on like wildfire and sends people straight to the kitchen.  One such recipe is Plum Torte, a simple-to-make butter cake topped with Italian prune plums, lemon juice, sugar and cinnamon baked in a spring-form pan.

Flickr user, Stacy Spensely (CC-BY-2.0)

What makes cottage fries irresistible? It's the caramelization. Whenever you bake or sauté carrots, onions or potatoes in oil or butter, you're  caramelizing - or oxidizing - the vegetables' own sugars, giving them a sweet nutty flavor and brown color. Thin potato pancakes, cooked in olive oil, covered, for 5-8 minutes on each side over medium heat, are the crunchy, delicious outcome of caramelization.

Recipe: Moroccan Lamb, Apple and Squash Tagine

Jan 7, 2017
Flickr user, Farther Along (CC-BY-2.0)

Food Guy Greg Patent writes:

Lamb is great with apples, and the following recipe – a Moroccan-style tagine – takes full advantage of Montana's bumper crop. You’ll need about 2 pounds of a tart apple variety. A tagine can refer to a specific cooking vessel or to the dish itself, in this case a kind of stew.

Cultivating The Coconut Craze

Jan 3, 2017
Franz Eugen Köhler's Medizinal-Pflanzen, 1896

There's a coconut boom going on: the versatile flesh of the fruit can be manufactured into substitutes for milk, cream and other cooking oils. The Food Guys, Jon Jackson and Greg Patent, point out that there are reasons to be concerned about the growing demand. Coconut farmers in Asia are among the poorest people in the world, and often, their trees are planted as a monoculture, a risk to farmer and the environment alike.

The Magic Of Miso

Dec 26, 2016
Flickr user, Christopher Paquette (CC-BY-2.0)

Miso's meaty umami quality comes from a multi-step process of fermentation, which serves two functions: large molecules get broken down into small, readily-digestable ones, and the fermentation develops a lot of flavor. When it comes to miso, think beyond soups. You can improve an otherwise bland gravy or marinade with it, too.

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