MTPR

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.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

The Food Guys Podcast
 

Ways to Connect

Flickr user, Brian Malmstrom (CC-BY-2.0)

According to Mark Twain, “A cauliflower is nothing but a cabbage with a college education”. 

"We know everything already about cauliflower and Brussels sprouts; we just steam them and maybe put some butter on them and we're done, right?" asks Jon Jackson of Greg Patent. Greg gamely takes the bait: "I used to only put cauliflower into soups, or cook Brussels sprouts with chestnuts at Thanksgiving. But I've discovered how well they both profit from browning."

Flickr user, xxxology. (CC-BY-2.0)

The Food Guys dish up numbers on the smoke points of different cooking fats, guided by a 2010 article by Shilo Urban, "How To Cook With Oils: The Manifesto."

When should you worry about the smoke point of your favorite cooking oil? Mostly when you're frying, says Greg Patent. Once oil is hot enough to start smoking, its flavor and nutritional value break down, and carcinogens begin to form.

Chili: A Class Of Food All By Itself

Feb 5, 2016
Flickr user, JeffreyW (CC BY 2.0)

"Every chili turns out different," observes Jon Jackson, Food Guy and fan of both the hot pepper and the famous dish. Chili, that versatile outlet for creativity and leftovers, can go in a million directions - as long as it contains chilis, cumin, and an aromatic base.

Is The Food Industry Making People Fat?

Jan 29, 2016
Flickr user, Tiffany Terry (CC BY 2.0)

Jon Jackson and Greg Patent get through six of the ten items on blogger and historian Juan Cole's list, "Top Ten Ways Corporate Food is Making Us Fat and Threatening Our Food Supplies."

Remedy The Winter Grays And Blues With Winter Greens

Jan 22, 2016
Flickr user, Ruth Hartnup (CC-BY-2.0)

Kale, chard, collards, cabbage and Brussels sprouts, available in grocery stores in Montana all winter, can help bridge the season's yawning Vegetable Gap.

'The Food Guys' Talk Stews, Beer And Wine

Jan 17, 2016
Flickr user, Clemens v. Vogelsang. (CC-BY-2.0)

Recently, The Food Guys have discussed braising, stocks, and soups. This time, Jon Jackson and Greg Patent cover the waterfront of stews, the chunkier, more substantial versions of soups. Like soup, a stew recipe can be an open-ended exercise in creativity and imagination.

Who's Who In Winter Soups

Jan 10, 2016
A bill in the Montana Legislature would allow Montanans to sell food out of their own kitchens, either directly to customers, or for community social events, like weddings or potlucks.
Flickr user, JeffreyW (CC BY 2.0)

"When you hear the word "soup," you probably think of a nice hot tomato soup," says Food Guy, Jon Jackson. Or chicken soup, cream of mushroom, or beef barley; The Food Guys have no trouble name-dropping their favorite winter soups.

Stocks: Liquid Gold In Your Kitchen

Jan 3, 2016
Flickr user, Blue Lotus (CC BY 2.0)

"One of the staples of cooking is the stock," says Food Guy, Jon Jackson.  "You can buy high-quality organic, low-sodium or unsalted stocks and broths, but if you've got leftover bones or discarded vegetables, it's easy to combine them into a stock."

Recipe: Hazelnut Streusel Sweet Potato Pie

Dec 27, 2015
Flickr user, Liji Jinaraj (CC BY-2.0)

Hazelnut Streusel Sweet Potato Pie

Greg Patent writes:

Sweet potato pies were very popular with 19th century cooks. Here's one with a terrific hazelnut streusel topping that is a great contrast to the smooth, creamy filling. This is one of the pies I make for Thanksgiving. Make it anytime sweet potatoes are in season.

Pillsbury Bake-Off Prizewinner: Spicy Apple Twists

Dec 13, 2015

Spicy Apple Twists

This recipe won the Grand Prize and $25,000 for Dorothy De Vault in 1958, at the 10th Pillsbury Bake-Off, the same Bake-Off that included 19-year-old contestant, Greg Patent. It’s a simple recipe of pastry strips wound around apple wedges and baked.

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