Jon Jackson

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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The Food Guys
5:00 am
Sun October 5, 2014

The Big Tent of Turnovers (The Edible Kind)

Fatayer (Lebanese meat pie) (CC BY 2.0)
Credit Flicker user, Joe Foodie

Greg and Jon review the world of turnovers, including Chinese dumplings and jiaozi (pot stickers), Russian piroschki, Welsh pasties, Italian calzone, and American moonpies.  Whether it's savory or sweet, made with yeast dough or pastry dough, baked or fried, Greg considers it a turnover. "Think anything good. Put it inside a dough, wrap it up, seal it, and either bake it or fry it. That's a turnover."

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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 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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