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.

 

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)

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 20th, 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.

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