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
 

Cool Or Cooked, Cucumbers Are Not Merely Pickles

Jul 18, 2016
Flickr user, Núria-Farregut. (CC-BY-2.0)

"Since cumbersome is a word,
Cumber must have been a word,
Lost to us now, and even then,
For a person feeling encumbered,
It must have felt orderly and right-minded
To stand at a sink and slice a cucumber."

- excerpt from "Poem With a Cucumber In It," by Robert Haas

P.D.

Does saturated fat increase our risk of heart disease?  For forty years, doctors have advised Americans to avoid animal fats and stick to polyunsaturated vegetable oils, for heart health. But there's more and more skepticism about that recommendation. The Food Guys share news of a study from forty years ago which sheds new light on the topic.

Recipe: Spicy Rhubarb-Strawberry Chutney with Chicken

Jun 24, 2016
Flickr user, Jo (CC-BY-2.0)

Chutneys are one of the glories of Indian cookery. They can take from minutes to hours of cooking time and they offer all sorts of tastes. Fruits of all kinds find their way into chutneys. Some can be made into preserves, like sweet tomato chutney, bottled and kept indefinitely. Others are thick sauces and are eaten fresh with meats, vegetables, or fish.

Need To Get Rid Of A Cabbage? Make Coleslaw

Jun 19, 2016
Takeaway (CC-BY-2.0)

Traditional meals across Europe feature some sort of long-lasting pickled cabbage salad; there's krautsalat in Germany, insalata capricciosa in Italy, kapusta provansal in Russia and Ukraine, and  veckosallad in Sweden.  Traditional American coleslaw features finely-sliced green or red cabbage, sliced carrots, whole milk, vinegar, sugar, mayonnaise and buttermilk. It's a staple of summer picnics and barbecues and can be made far in advance.

'The Alchemy Of Baking' Explained

Jun 12, 2016
P.D.

“You can cook a piece of chicken, but it will still be just a piece of chicken. I prefer the alchemy of baking.”

Flickr user, Stacy Spensley. (CC-BY-2.0)

"Everybody loves stuffed mushrooms," asserts Food Guy, Jon Jackson. Greg Patent has suggestions for stuffed mushrooms, made either as an appetizer or a main dish. First, look for mushrooms whose caps are 2-4 inches in diameter. Remove and chop up the stems; they'll be the basis for the filling.

'Leave The Pineapple, Take The Pizza'

May 29, 2016
Flickr user, Edsel Little (CC-BY-2.0)

The Food Guys have a yen for pizza and pizza-making accessories: pizza stones, pizza peels, and the pièce de résistance: an outdoor portable wood-fired pizza oven. They're fans of baking Italian thin-crust, lightly-topped pizza outdoors in summer, when an oven, fired up to 750 degrees F, can cook an entire pizza in ninety seconds. (Or so claims Greg Patent.)

GMOs: The Food Guys Remain Skeptical

May 25, 2016
Flickr user, ElizaIO. (CC-BY-2.0)

Greg Patent and Jon Jackson don't trust the claims of agribusiness regarding the safety and importance of genetically modified organisms, or GMOs. "The industry asserts it's like natural plant breeding. But anytime you insert genes from one species into another, you're disrupting the entire genetic structure of the organism. Putting a bacterial gene into a rat or a plant might have long-term effects on the physiology of the rat or the plant," says Greg Patent.

Spring Vegetables Have Sprung

May 15, 2016
H. Alexander Talbot (CC-BY-2.0)

Food Guy Jon Jackson poses an observation and a question. "There's a certain period in the spring when you think, 'Is this a period of starvation?' Well, historically, it was. Everything is greening up, yet it's a period of scarcity for food, because plants aren't readily available. We have markets today, so we don't think about that so much. But if you're a cook, you're thinking, "What's coming on? It's springtime and I need something."

Hercules's Payoff: Italian Extra-Virgin Olive Oil

May 2, 2016
Carmelo Domini (CC-BY-2.0)

Recently, "Food Guys" co-host Greg Patent attended an olive oil competition in Perugia, Italy. The Ercole Olivario is named for Hercules, several of whose mythic labors were aided by the wood of the olive tree.   What are the competition's judges looking for?  "A spiciness, a pungency, a grassiness - and a balance among these qualities."

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