Food Guys

Sunday 11:52 AM - 12:00 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.

 

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The Food Guys
5:00 am
Sun November 23, 2014

Bitter Is Sweet For Your Health

Herb crop on the patio. (CC-BY-2.0)
Credit Flickr user, Thomas Kriese

Jon and Greg discuss a 2013 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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The Food Guys
5:00 am
Sun November 16, 2014

Onion Ragout

The Onion Face-Paint Project. (CC BY 2.0)
Credit Flickr user, Travis Price

"It is hard to imagine a civilization without onions" - Julia Child.

Jon and Greg discuss different members of the allium genus - which are actually lilies - and recommend basic tips for cooking onions, specifically onion ragout. Onion quiche, onion pizza, and onions as a side-dish are recommended by Greg. Jon says, "Often I look at a new recipe and if there are no onions, I wonder, "What's wrong with this recipe?"

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The Food Guys
8:14 pm
Sun November 9, 2014

The Umami Factor In Crab-Stuffed Mushrooms

Credit courtesy of the Umami Information Center

Jon and Greg ask: "What exactly is umami?" (It has nothing to do with anybody's mother.) It's a Japanese word, coined early in the 20th century, meaning "delicious savory taste."  Greg explains: "Every time you eat something that's really yummy, like a well-prepared steak, a mushroom risotto, a spaghetti sauce, anchovies, it probably contains umami factors."  The Umami Information Center adds:

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The Food Guys
5:00 am
Sun November 2, 2014

GMO Crops And Chemical Manufacturers' Profits

Spraying pesticides (CC-BY-2.0)
Credit Dave Hitchborne

Greg and Jon follow up on a previous "Food Guys" show about a controversial study linking genetically-modified (GMO) corn to cancer in lab rats. This time they're onto the economic connection between GMO crops and the market for pesticides.

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The Food Guys
5:00 am
Sun October 26, 2014

Recipe: Classic American Apple Pie

Credit Greg Patent

“Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

Jon and Greg's annual homage to apples. Below is Greg Patent's recipe,  Classic American Apple Pie (from The Baking Wizard).

(Broadcast: "The Food Guys," 10/26/14. Listen at 11:20 a.m. Sundays or via podcast.)

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The Food Guys
5:00 am
Sun October 19, 2014

Jean's Spiced Lamb Meatball And Bok Choy Soup

Bakso (an Indonesian soup made with meatballs, greens, and noodles) (CC BY 2.0)
Credit Flickr user, Nssdfdsfds

Greg and Jon share the recipe for "Jean's Spiced Lamb Meatball And Bok Choy Soup:"

(Broadcast: "The Food Guys," 10/19/14. Listen at 11:20 a.m. Sundays or via podcast.)

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The Food Guys
5:00 am
Sun October 12, 2014

Butter, From The Everyday To The Boutique

Home-made cultured butter. (CC BY 2.0)
Credit Flickr user, litlnemo

"The Food Guys" Jon and Greg review the results of a recent "butter tasting," discussing why butter's taste and texture varies so widely. The categories of sweet, salted, or cultured butter (a premium butter which has been flavored and is made in small batches) are just the beginning of the butter distinctions and vocabulary.

There's the ratio of butterfat to water, which matters in certain types of sauces and baking. What the dairy cows have been eating, of course, explains a lot.

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The Food Guys
5:00 am
Sun October 5, 2014

The Big Tent of Turnovers (The Edible Kind)

Fatayer (Lebanese meat pie) (CC BY 2.0)
Credit Flicker user, Joe Foodie

Greg and Jon review the world of turnovers, including Chinese dumplings and jiaozi (pot stickers), Russian piroschki, Welsh pasties, Italian calzone, and American moonpies.  Whether it's savory or sweet, made with yeast dough or pastry dough, baked or fried, Greg considers it a turnover. "Think anything good. Put it inside a dough, wrap it up, seal it, and either bake it or fry it. That's a turnover."

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The Food Guys
5:00 am
Sun September 28, 2014

Moussaka Recipe

Moussaka. Flickr user David Lifson. (CC BY-NC 2.0)
Credit David Lifson

Jon and Greg recommend using fresh, unblemished eggplant for the following moussaka recipe:

Moussaka

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The Food Guys
5:00 am
Sun September 21, 2014

Likeable Leeks

Leeks with thyme. Flickr user, Thor. (CC BY 2.0)
Credit Thor

Greg and Jon list reasons to like leeks: they're pretty; they're full of Vitamin K; the extra parts are useful for making vegetable stock; they're half of the classic recipe for potato-leek soup; they're good braised in broth or sautéed with olive oil and garlic, which could be the starting point for a pasta sauce; they're good baked with mushrooms in tarts. The Turks fry them and the Scots use them for cock-a-leekie soup.

(Broadcast: The Food Guys, 9/21/14)

Potato & Leek Soup recipe:

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