Greg Patent

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 29, 2014

Eat Your Vegetables

Tofu-veggie stir fry. (CC-BY-NC)
Credit 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."

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The Food Guys
8:00 am
Sun May 18, 2014

Peanuts

Franz Kohler's botanical drawing of the peanut plant (Arachis hypogaea)
Credit Franz Eugen Köhler, from Köhler's "Medizinal-Pflanzen"

5/18/14: This week on "The Food Guys:" Where did peanuts come from? What's the biggest commercial use for peanuts? Who grows the most peanuts?  What's the most prudent way to eat deep-fried peanuts? Greg and Jon dispel myths and reveal surprises about the legume known alternately as "groundnut," "peanut," and "goober pea."

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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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Vietnamese Beef, Broth, Noodles, and Vegetables
8:00 am
Fri December 13, 2013

Pho, the Nectar of Vietnamese Street Vendors

Vietnamese pho
Credit Tom Bauer

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

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Take the Backbone, Leave the Wishbone
8:00 am
Fri November 22, 2013

Butterflied Whole Chicken

Credit 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.

http://www.thebakingwizard.com/

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

Roasted Butterflied Chicken

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