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.

 

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)

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