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.

 

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.

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.

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