We found a list of chocolate tasting terms on the Internet, and we're not afraid to use it. Prunes, ash, wax, coffee beans, smoker's breath: this episode has it all! Plus: we speak French (poorly) a lot. Grab a bar of dark chocolate and join in.
December 8, 2011
May 26, 2011
Episode 39: Meat Sticks
Dusk. A lone boxcar clatters down the tracks. Squint, and you'll see two silhouettes huddled inside. One peels the lid off a tin can; the other rips open a plastic pouch with his teeth. They say grace over the feast of Vienna Sausages and Lit'l Smokies. Forget, for one moment, about the world outside this godforsaken freight car. It's suppertime. We don't know how a boxcar can travel without a locomotive either, so shut up. www.spilledmilkpodcast.com
May 16, 2011
Outtake: Mammi
For a special Easter treat, Molly and I ate some Mammi, the Finnish delicacy made famous by Jenna in our Scary Food II episode. Features a sneak preview of next week's full episode.
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April 7, 2011
Inside the podcaster’s studio
We're in the news! Seattle Magazine interviewed us for their story on podcasting and also visited us in our gold-plated Capitol Hill studios:
Seattle Broadcasters Detour Traditional Airwaves
Inside the "Studios" of Online Radio from Seattle magazine on Vimeo.
Thanks to Karen, Alex, and Julia at Seattle Mag!
June 3, 2010
Episode 13: Rhubarb
We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet--and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb sherbet. www.spilledmilkpodcast.com
Rhubarb Sherbet (Recipe from Episode 13)
RHUBARB SHERBET
Adapted from The Silver Palate Good Times Cookbook
3 cups sliced rhubarb (from 6-7 stalks)
1 scant cup sugar
1 1/2 cups water
3 Tbsp. orange liqueur, such as Cointreau
2 Tbsp. framboise or cassis (optional)
1 Tbsp. fresh lemon or lime juice
3 Tbsp. heavy cream
Put the rhubarb in a medium saucepan. Add the sugar, 1/2 cup water, orange liqueur, and framboise. Simmer until the rhubarb is tender and almost completely falling apart, 15 to 20 minutes. Cool slightly.
Transfer the rhubarb and its cooking liquid to a food processor. Add the lemon or lime juice and cream, and process until smooth. Taste, and adjust with more lemon or lime juice or sugar as needed. Add the remaining 1 cup water, and process to incorporate.
Chill overnight; then freeze in an ice cream maker.
Note: This sherbet freezes very hard, so be sure to let it soften before trying to scoop and serve it.
