Food Guys

Sunday 11:20 AM - 11:30 AM

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 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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The Food Guys
5:00 am
Sun September 14, 2014

Honey Bee Colony Collapse Disorder

European honey bee (Apis mellifera) in flight, carrying pollen in its pollen basket. (GFDL 1.2)
Credit Muhammad Mahdi Karim

"The Food Guys" - Jon Jackson and Greg Patent - consider Colony Collapse Disorder, the recent large-scale disappearance of European honey bees, both wild and managed.

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The Food Guys
5:00 am
Sun September 7, 2014

Sourdough Bread And Rice Wine: Greg's Summer Projects

Sourdough miche and boule. (CC-BY-NC)
Credit Chris R. Sims

Greg and Jon discuss two cooking projects that Greg reserves for summer: levain breads (all-sourdough, with no other added yeast), and fermented rice and/or rice wine. In both projects, temperature is key to the fermentation process. When preparing levain bread, Greg prefers a 73 - 75 degree F kitchen and ingredients whose temperature has been carefully adjusted to create at 78 degree F dough.

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The Food Guys
5:00 am
Sun August 31, 2014

How To Properly Cook Green Beans

Green beans. PD, USDA.
Credit USDA

Jon and Greg a share pet peeve: undercooked green beans in restaurants. "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."  Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.

(Broadcast: The Food Guys, 8/31/14)

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The Food Guys
5:00 am
Sun August 24, 2014

Melons: How To Choose A Ripe One

Düsseldorf Gourmet Festival 2013. (Public Domain)
Credit Kürschner

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.  "I remember thinking as a child that in heaven, we could eat all the watermelons we'd want, and they'd all be perfect."

(Broadcast: The Food Guys, 8/24/14)

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The Food Guys
5:00 am
Sun August 17, 2014

Corn

Illustration by Albrecht Meyer. Plate from 1542 book "De historia stirpium commentarii insignes." (CC-PD)

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."

(Broadcast: The Food Guys, 8/17/14)

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