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.

 

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.

Onion Ragout

Nov 16, 2014
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?"

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:

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.

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.)

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.)

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.

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."

Moussaka Recipe

Sep 28, 2014
David Lifson

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

Moussaka

Likeable Leeks

Sep 21, 2014
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:

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.

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.

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)

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)

Corn

Aug 17, 2014

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)

Botaurus

Jon and Greg discuss the two kinds of dairy pasteurization, HTST ("high temperature, short time") and UHT ("ultra high temperature"), or ultra pasteurization. UHT pasteurization developed in the 1960s and allowed the shelf life of dairy products to be extended threefold, a convenience for milk manufacturers. But Jon and Greg aren't buying it. Greg finds that ultra pasteurization strips milk of its flavor, and Jon is suspicious of milk that, according to its packaging, can last up to nine months unopened.  "Something that's nine months old is NOT fresh," he observes.

Palm Oil

Aug 3, 2014
Achmad Rabin Taim

Greg and Jon take on palm oil, whose associations with environmental destruction and human-rights abuses are increasing as rapidly as its ubiquity in manufactured foods.  Even as a substitute for trans-fats, when consumed in large amounts, palm oil isn't particularly healthy, given that it's saturated. The Food Guys' advice?

Bok Choy

Jul 27, 2014
Flickr user, The Marmot

Jon and Greg pursue their Vegetable Agenda this week via the adaptable and aroma-less Chinese cabbage, bok choy. Greg outlines the Chinese dish, lion's head, which involves bok choy and half-pound meatballs. For something lighter, baby bok choy works well as a side dish. Don't forget to rinse the stalks, where soil will have accumulated. Jon asks, "I wonder how we ever did without it?"

(Broadcast: The Food Guys, 7/27/14)

Rhubarb And Strawberry Galette

Jul 20, 2014
Two Peas and Their Pod

Now that local strawberries and rhubarb are in season, Greg offers his recipe for strawberry-rhubarb galette.

(Broadcast: The Food Guys, July 20, 2014)

Strawberry-Rhubarb Galette:

What's Really in 100% Orange Juice?

Jul 16, 2014
Civileats.com, Gardenblackwash

Does  the term "100% pure orange juice" accurately describe an orange-flavored,  chemically-altered, long-shelf-life product? "The Food Guys" explain why 100% pure may not mean what you think it means.

Hear the entire Orange Juice episode or listen to  "The Food Guys" online, via podcast, or on the air on Sundays at 11:20 a.m.

Peanut Butter

Jul 13, 2014
Flickr user, Learning Lark

7/13/14: This week on The Food Guys: Jon and Greg discuss how easy it is to make your own peanut butter. If you want to avoid the sugar and palm oil that are in many brands of commercially-produced peanut butter, just d.i.y. (In an upcoming show, The Food Guys'll have more details on the demerits of palm oil.)

Chocolate Mess

Jul 6, 2014
Klearchos Kapoutsis

7/6/14: This week on The Food Guys: Greg reveals the mistake that complicated his recent preparation of chocolate soufflés for fellow MTPR listeners. Undeterred - and encouraged by the realization that he is, in fact, A Food Guy - Greg not only salvaged a chocolate mess, but turned the ad-hoc adventure in chemistry into a demonstration of soufflé-making and quick thinking.

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."

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.

Olives

Jun 15, 2014
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."

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:

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.

Paella

May 25, 2014
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.

Peanuts

May 18, 2014
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."

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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