The Food Guys

The Food Guys
5:00 am
Sun July 13, 2014

Peanut Butter

Making peanut butter. Some rights reserved (CC-BY-2.0)
Credit 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.)

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The Food Guys
5:00 am
Sun July 6, 2014

Chocolate Mess

Chocolate soufflé (CC-BY-2.0)
Credit 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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The Food Guys
5:00 am
Sun June 22, 2014

Olive Oil and Pine Nuts

European pine nuts
Credit 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.

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The Food Guys
5:00 am
Sun June 15, 2014

Olives

An ancient olive tree (Olea europaea) in Pelion, Greece
Credit 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."

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The Food Guys
6:00 am
Sun June 8, 2014

100% Pure Orange Juice: True or False?

Credit 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:

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The Food Guys
6:00 am
Sun June 1, 2014

Pâte à Choux - Cream Puffs

pâte à choux, or cream puff pastry
Credit 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.

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The Food Guys
8:00 am
Fri May 9, 2014

Baked Polenta with Spinach and Leeks

Baked polenta with vegetables
Credit 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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The Food Guys
8:00 am
Fri May 2, 2014

The French Cook: Soufflés

Corn soufflé
Credit Taste of Home

5/4/14: This week on "The Food Guys:" Jon and Greg discuss Greg's new cookbook, The French Cook: Soufflés. Greg will be signing books and demonstrating the egg-whipping part of soufflé-making on Saturday, May 10th, 1:30pm, at Fact & Fiction Bookstore, 220 North Higgins Avenue, downtown Missoula.

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The Food Guys
8:00 am
Fri April 25, 2014

Coke Blinks

Credit Honest Logos Graphic Design

4/27/14: This week on "The Food Guys:" Greg and Jon re-cap a New York Times article by Mark Bittman, titled: "Coke Blinks"

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Gret Patent on "All Things Considered"
2:47 pm
Thu April 10, 2014

Americans, Just Get Over It And Make The Souffle

Even one fluffy forkful of souffle is a worthy reward for making the effort.
Kelly Gorham Courtesy of Kelly Gorham Photography

Originally published on Mon April 14, 2014 10:41 am

The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."

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