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 June 29, 2014

Eat Your Vegetables

Tofu-veggie stir fry. (CC-BY-NC)
Credit CorkandSpoon

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."

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The Food Guys
5:00 am
Sun June 22, 2014

Olive Oil and Pine Nuts

European pine nuts
Credit Yone Fernandes

6/22/14: This week on "The Food Guys:" Greg reports on his recent trip to Florence, Italy, where he investigated (and sampled) high-quality extra-virgin olive oil, prosciutto,  Tuscan pistachios, and other regional delicacies. Greg and Jon reveal why pine nuts grown in Italy and elsewhere have become so expensive: climate change.

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The Food Guys
5:00 am
Sun June 15, 2014

Olives

An ancient olive tree (Olea europaea) in Pelion, Greece
Credit Dennis Koutou

6/15/14: This week on "The Food Guys:" What would you like to know about olives?  Greg and Jon deliver everything historical, linguistic, geographical, anthropological, horticultural, evolutionary and culinary that can be cold-pressed and decanted into the five-minute vessel known as "The Food Guys."

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The Food Guys
6:00 am
Sun June 8, 2014

100% Pure Orange Juice: True or False?

Credit Civileats.com, Gardenblackwash

6/8/14: This week on "The Food Guys:" Jon and Greg discuss a 2009 article about boxed, refrigerated orange juice - the pasteurized, "not from concentrate" kind - questioning whether the term "100% pure orange juice" accurately describes an orange-flavored,  chemically-altered, long-shelf-life product:

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The Food Guys
6:00 am
Sun June 1, 2014

Pâte à Choux - Cream Puffs

pâte à choux, or cream puff pastry
Credit Greg Patent

6/1/14: This week on "The Food Guys:" Greg and Jon outline how to make cream puff dough, or pâte à choux. Step-by-step instructions are below. For more photos, go to The Baking Wizard.

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The Food Guys
6:00 am
Sun May 25, 2014

Paella

Traditional preparation of paella
Credit Jan Harenburg

5/25/14: This week on "The Food Guys:" Jon and Greg take up paella, the rice dish from Valencia, Spain. Spanish short-grained bomba rice is added to a paste composed of onion and grated tomato cooked in olive oil, and along with smoked paprika, a pinch of saffron, and chorizo, chicken or shellfish, the paella is cooked in such a way as to form a crust on the bottom of the rice. "Paella" refers to the round, shallow, polished cooking pan itself.

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The Food Guys
8:00 am
Sun May 18, 2014

Peanuts

Franz Kohler's botanical drawing of the peanut plant (Arachis hypogaea)
Credit Franz Eugen Köhler, from Köhler's "Medizinal-Pflanzen"

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?  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."

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The Food Guys
8:00 am
Fri May 9, 2014

Baked Polenta with Spinach and Leeks

Baked polenta with vegetables
Credit Rachel Yukiko Perez, Coconut Crumbs

5/11/14: 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.

Baked Polenta with Spinach, Leeks and Ricotta

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The Food Guys
8:00 am
Fri May 2, 2014

The French Cook: Soufflés

Corn soufflé
Credit Taste of Home

5/4/14: This week on "The Food Guys:" Jon and Greg discuss Greg's new cookbook, The French Cook: Soufflés. Greg will be signing books and demonstrating the egg-whipping part of soufflé-making on Saturday, May 10th, 1:30pm, at Fact & Fiction Bookstore, 220 North Higgins Avenue, downtown Missoula.

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The Food Guys
8:00 am
Fri April 25, 2014

Coke Blinks

Credit Honest Logos Graphic Design

4/27/14: This week on "The Food Guys:" Greg and Jon re-cap a New York Times article by Mark Bittman, titled: "Coke Blinks"

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