The Food Guys

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.

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.


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.", 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.

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

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.

Coke Blinks

Apr 25, 2014
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"

Americans, Just Get Over It And Make The Souffle

Apr 10, 2014

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."


4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. .


Mar 28, 2014

3/30/14: This week on "The Food Guys:" Jon and Greg discuss vanilla, one of the most identifiable aromas in the world. "Vanilla" is a perfume, a flavoring agent, the pod of a tropical Meso-American orchid, an extract and a paste. It's not to be confused with synthetic vanillin, the widespread, inexpensive flavoring.

Chris Spooner

3/23/14: This week on "The Food Guys:" Greg and Jon go on for some time about the physiology of taste, and the Silicon Valley of eating.


Mar 14, 2014
Marina Vladivostok

3/16/14: This week on "The Food Guys:" Jon and Greg react to a Wall Street Journal article from April 2013, "New Health Worry in Red Meat," by Melinda Beck. (The article reports on the findings of a recent NIH study linking gut bacteria and carnitine to the formation of a metabolite called TMAO.

Hidden World Underfoot: Soil Biodiversity

Mar 7, 2014
European Soil Portal, E.U.

3/9/14: This week on "The Food Guys:" Greg and Jon marvel at the diverse population of animals found in soil, and how they languish in microscopic obscurity even while Earth's food web depends on them.

Whole Fruit, Fruit Juice, and Type 2 Diabetes

Feb 28, 2014
Jeff Kubina / Harvard Gazette

March 2nd, 2014: Jon and Greg discuss a study comparing whether fruit juice is as effective at preventing Type 2 diabetes as whole fruit. It's not. In fact, fruit juice consumption is associated with a heightened risk. According to the Harvard School of Public Health:

Candy and Caramelization

Feb 21, 2014
Vegan Baking

February 23rd, 2014: Greg and Jon explore candy-making, caramelization, and the chemistry of cooking with sugar. 

Soufflé Photos

Feb 14, 2014
Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

Gluten, In-Depth

Feb 7, 2014
U.S.D.A. Agricultural Research Service, Western Regional Research Center

February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.

Gluten-Free, Whether You Need It Or Not

Jan 31, 2014
MRE Depot

February 2nd, 2014: Jon and Greg reiterate their skepticism regarding "gluten-free" marketing by food manufacturers. In the absence of data on the prevalence of non-Celiac gluten sensitivity in the U.S., Greg observes, this condition is: "less a diagnosis than a description." Jon and Greg also discuss the evolutionary relationship between humans and gluten, particularly gliadin, one of gluten's components.

Healthy School Lunches

Jan 24, 2014
Mark A. Hicks, illustrator, for Discovery Education

January 26th, 2014: Greg and Jon summarize an article from the Los Angles Times from January 17th, 2013, titled: "Alliance of big city school districts aims for more healthful meals." Quoting writer Teresa Watanabe:


Jan 17, 2014
Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

Oils for Frying and Sauteeing

Jan 3, 2014
James Jordan

January 5th, 2014: Prompted by a 2010 article in the online magazine, Organic Authority, Jon and Greg discuss which oils and fats are best for frying and sauteeing.

Breakfast Cereal

Dec 27, 2013
Smithsonian Magazine

December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl."

Duck Breasts

Dec 20, 2013

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.

Pho, the Nectar of Vietnamese Street Vendors

Dec 13, 2013
Tom Bauer

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho.


Dec 6, 2013

December 8th, 2013: Jon and Greg lament a lack of accuracy on food labels, tying the problem to imprecise measuring. Greg recommends looking for nutritional information based on the weight, rather than the volume, of a serving.

Honey: Real, or Adulterated?

Nov 29, 2013

December 1st, 2013: Greg and Jon discuss a November 2011 article in Food Safety News by Andrew Schneider, titled "Tests Show Most Store Honey Isn't Honey; Ultra-Filtering Removes Pollen, Hides Honey Origins." According to Schneider, overall, 76% of honey samples bought at U.S.

Butterflied Whole Chicken

Nov 22, 2013
Tom Bauer

November 24th, 2013: Jon and Greg give instructions for roasting a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste.

From Greg Patent's March 2010 "Yes, You Can Cook!" Missoulian column:

Roasted Butterflied Chicken

Tart Tatin

Nov 15, 2013

November 17th, 2013: Greg resumes his periodic role as The Baking Wizard, pointing out the sticky spots involved in baking this classic French apple Tart Tatin. Jon reprises his role of Greek Chorus, offering frequent oohs of approval.

Tarte Tatin (adapted from Greg and Dorothy Patent's cookbook, A is for Apple)


1 cup (5 ounces) unbleached all-purpose flour

1/4 teaspoon salt