Jon Jackson

The Food Guys
5:00 am
Sat January 24, 2015

Upper-Crust: The Baking Wizard Shares Tips From Other Bakers

Pie baker Kate McDermott, crimping a pie crust.
Credit Greg Patent

Greg describes two baking workshops he attended recently, taught by pie baker Kate McDermott and pastry chef Mindy Segal. Greg learned that the fats he uses for pie crust - butter and rendered leaf lard - are also favored by McDermott, who keeps her mixing bowls, flour, and fats chilled till it's time to make pie dough.

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The Food Guys
5:00 am
Sat January 17, 2015

Do Gut Bacteria Tell Us What To Eat?

Scientists at Pacific Northwest National Laboratory are developing a model of the microbial environment inside the human gut. (CC BY-NC 2.0)
Credit Courtesy of Pacific Northwest National Laboratory

Greg and Jon continue their discussion of Ari LeVaux's online column, "Irony Alert: Artificial Sweeteners Make You Fat" with information from a second article cited by LeVaux: "Do Gut Bacteria Rule Our Minds?" by Jeffrey Norris, UC San Francisco -  itself summarizing new research review findings:

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The Food Guys
5:00 am
Sat January 10, 2015

Do Artificial Sweeteners Induce Glucose Intolerance?

Sugar dish. (CC BY 2.0)
Credit Flickr user, Steve Snodgrass

Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature, that mice who were fed artificial sweeteners in their water developed glucose intolerance.

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The Food Guys
5:00 am
Sat January 3, 2015

Recipe: Baked Quinoa With Poblano Peppers, Butternut Squash And Cheese

Parmesan and Quinoa Butternut Squash. (Adapted from “Joy of Cooking: All about Vegetarian Cooking”, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, Scribner, 2000 (CC BY-NC 2.0)
Credit Flickr user, Emily

(Broadcast: "The Food Guys," 1/4/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)

Notes below are taken from Greg Patent's March 4, 2008 "Missoulian" column, where Greg first introduced the recipe (bottom) that Jon Jackson has since adapted to include poblano and chili peppers instead of chard:

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The Food Guys
5:00 am
Sun December 28, 2014

Two Canapés: Improvising Your Appetizers

Wild salmon canapé , by Chef Kevin Doherty of Boston.
Credit Forthepeople1969

Greg shares his recent successful improvisation of two appetizers, or canapés, which he accomplished with some basic know-how and the ingredients in his freezer and cupboard. If you know how to make pâte à choux (cream puff) dough, a Mornay sauce, and blanched greens, you, too, can carry off these hors d'oeuvres with the panache of A Food Guy. Or, as Jon would recommend, just improvise your own.

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The Food Guys
5:00 am
Sun December 21, 2014

Greg's 2014 Favorite Baking Books

Greg rolls out a list of his favorite half-dozen new and classic baking books:

1. Rose Levy Beranbaum: "The Baking Bible"

2. "Maida Heatter's Book of Great Desserts"

3. Dominique Ansel: "The Secret Recipes"

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The Food Guys
5:00 am
Sun December 14, 2014

Leave The Wheat, Take the Chocolate: Gluten-Free Chocolate Chip Cookie Recipe

Gluten-free chocolate chip cookies. (CC BY 2.0)
Credit Flickr user, Kim

Greg and Jon discuss Greg's recipe for crisp, gluten-free chocolate chip cookies, inspired by Ruth Wakefield's original Toll House "chocolate crunch" cookie recipe. Brown rice flour, tapioca starch and potato starch substitute for wheat flour. "For any chocolate chip cookie, you must refrigerate the dough at least overnight," Greg commands. "It's the magic of chemistry at work in your refrigerator."

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The Food Guys
5:00 am
Sun November 16, 2014

Onion Ragout

The Onion Face-Paint Project. (CC BY 2.0)
Credit Flickr user, Travis Price

"It is hard to imagine a civilization without onions" - Julia Child.

Jon and Greg discuss different members of the allium genus - which are actually lilies - and recommend basic tips for cooking onions, specifically onion ragout. Onion quiche, onion pizza, and onions as a side-dish are recommended by Greg. Jon says, "Often I look at a new recipe and if there are no onions, I wonder, "What's wrong with this recipe?"

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The Food Guys
8:14 pm
Sun November 9, 2014

The Umami Factor In Crab-Stuffed Mushrooms

Credit courtesy of the Umami Information Center

Jon and Greg ask: "What exactly is umami?" (It has nothing to do with anybody's mother.) It's a Japanese word, coined early in the 20th century, meaning "delicious savory taste."  Greg explains: "Every time you eat something that's really yummy, like a well-prepared steak, a mushroom risotto, a spaghetti sauce, anchovies, it probably contains umami factors."  The Umami Information Center adds:

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The Food Guys
5:00 am
Sun November 2, 2014

GMO Crops And Chemical Manufacturers' Profits

Spraying pesticides (CC-BY-2.0)
Credit Dave Hitchborne

Greg and Jon follow up on a previous "Food Guys" show about a controversial study linking genetically-modified (GMO) corn to cancer in lab rats. This time they're onto the economic connection between GMO crops and the market for pesticides.

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