31Mar, 2011

Episode 35: Scary Food II

By |March 31st, 2011|Episode|11 Comments

Like a zombie rising from your natto bowl, it’s Scary Food II, and this time, thanks to listener calls, it’s personal. Claire is afraid of lasagna. Jenna had an encounter with an unspeakable Finnish dessert. And Iris loves sukiyaki, except when…well, tune in. www.spilledmilkpodcast.com

20Mar, 2011

Ramen we tasted in Episode 34

By |March 20th, 2011|News|3 Comments

“Nong Shim Gourmet Spicy”:http://en.wikipedia.org/wiki/File:Shin_packet.jpg
“Myojo Chukazanmai”:http://cheaper-than-food.blogspot.com/2008/10/myojo-chukazanmai-japanese-style.html, soybean paste flavor (available dried or frozen; the frozen is better)
Top Ramen, chicken flavor (we’re guessing you don’t need any help locating this one)

17Mar, 2011

Episode 34: Ramen

By |March 17th, 2011|Episode|13 Comments

Noodle, noodle, noodle all day. We’re boiling up instant ramen. But wait! This isn’t (just) our junk food tendencies taken to their inevitable final destination. We found some instant ramen with real depth. Dive into a cup noodle with us. www.spilledmilkpodcast.com

3Mar, 2011

Episode 33: Parsnips

By |March 3rd, 2011|Episode|14 Comments

What’s a carrot’s evil twin? That’s right, a parsnip! But they’re far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we’re going to tell you how to select them and where you can st–er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence […]

3Mar, 2011

Parsnip Puree (Recipe from Episode 33)

By |March 3rd, 2011|Recipe|4 Comments

*PARSNIP PUREE*

1 pound parsnips, peeled, ends trimmed, and cut into 1/2-inch dice
1.5 cups vegetable stock
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt, to taste

1. Place the parsnip chunks and vegetable stock in a medium saucepan and bring to a simmer over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until the parsnips pierce easily with […]