Category Archives: Episode

Episode 171: Shallots

This Sunday is our live show! Get your tickets here!

With mouths afire we unveil the many layers of onion’s little sibling, the shallot. We discuss this sexiest of alliums in the raw, fried, pickled and crisped along with that most vital of questions: Does size really matter? EXPLICIT www.spilledmilkpodcast.com

 

 

 

Adapted from Braised Duck With Green Beans, Thai Style 

Duck With Green Beans, Thai Style, Mark Bittman, The New York Times

2 duck legs, trimmed
Salt and pepper
1 cup sliced shallots
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup brussels sprouts, trimmed and halved
2 teaspoons sugar
2 tablespoons nam pla or soy sauce
2 tablespoons lime juice, or to taste
Coarsely chopped fresh cilantro leaves for garnish
Crispy fried shallots, for garnish

1. Season duck legs with salt and pepper and place in a skillet over medium heat. Cover and cook until skin is well browned, about 30 minutes, lowering heat as necessary to produce a steady simmer. Turn duck legs and continue cooking until liquid is mostly evaporated and duck is tender, 60 to 90 minutes total.

2. Transfer duck to a plate and pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add shallot; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger and garlic and cook, stirring, for 30 seconds.

4. Add 2 tablespoons water, sugar, fish sauce, and brussels sprouts. Place duck legs on top of sprouts mixture and bring to a simmer. Cover and cook until sprouts are very tender, about 15 minutes, adding a little more water if necessary to keep mixture moist. Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve. Serve with sliced chiles in fish sauce and crispy shallots for garnish.

Note: You can serve the duck on or off the bone. Good with rice, also surprisingly good with crusty bread.

Download this episode (MP3)

Episode 170: Korean Junk Food

Still tickets available for our live show on April 19th in Seattle! 

 

Once again, a box of foreign delights has landed on our table, ergo we are forced to partake and pass judgement. This time, Korea lends its treats to our tongues and we hold nothing back. Kit Kat etiquette rules are established, theories are floated and there are more Korean treats in our youth than you may think. www.spilledmilkpodcast.com 

 

 

Download this episode (MP3)

Episode 169: Dumplings

Live show tickets here! 

 

Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as “Side Swayze”. Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com 

 

 

The Search for General Tso

 

Matthew’s dumplings

Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book

1/2 teaspoon baking soda
1 teaspoon kosher salt

For the filling:
12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces
12 ounces ground pork
1/3 cup sliced scallions
1 teaspoon kosher salt
2 teaspoons sugar
1.5 teaspoons minced ginger
1.5 teaspoons rice wine
1 teaspoon soy sauce
2 teaspoons sesame oil
1 egg
1 tablespoon oyster sauce
1.5 tablespoons cornstarch
pinch black pepper

1 package (about 44) gyoza skins (we like Twin Dragon brand)

1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.

2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.

3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .

 

4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.

Download this episode (MP3)

Episode 167: Mint Chocolate

There are still tickets available for our April 19th Live Show here!

We are going door to door bearing laughter, joy and mint chocolate treats. Mint is our favorite chocolate pairing, though we think that could be due to dependence rather than merit… We attempt to earn our badges in financial literacy, mob mentality and rekindling relationships. www.spilledmilkpodcast.com

 

Download this episode (MP3)

Episode 163: Birthday Cake LIVE!

We celebrated our 5th birthday/anniversary with a live show where we broke our slogan by sharing cake with the audience. Molly and Matthew reminisce about their childhood birthday parties, cakes and presents. There is a lot more crying and fainting than you’d expect. We try classic yellow cake with chocolate frosting, Funfetti and Molly’s birthday cupcakes while pondering June’s pastry chef aspirations. Thanks to all who submitted their traumatic funny childhood birthday stories! EXPLICIT. www.spilledmilkpodcast.com

 

 

Doll Cake Pick

Download this episode (MP3)