Comments for Spilled Milk

Comment on Episode 20: Crackers by mamster

mamster — Sat, 04 Sep 2010 14:51:42 +0000

Henry Perky is great, but my favorite part is "Ms. Fee said firmly." What an image.

Comment on Episode 20: Crackers by mamster

mamster — Sat, 04 Sep 2010 14:51:06 +0000

It would explain a lot, but no.

Comment on Episode 20: Crackers by Swiss Charrd

Swiss Charrd — Sat, 04 Sep 2010 14:48:44 +0000

Do you two smoke weed before you make this podcast?

Comment on Episode 20: Crackers by Molly

Molly — Sat, 04 Sep 2010 03:53:30 +0000

Emma! You're amazing. (And so is the name Henry Perky!) Thank you for your excellent research.

Comment on Episode 20: Crackers by emma

emma — Fri, 03 Sep 2010 18:25:28 +0000

You got me curious. So here it is, folks... Nabisco makes its Triscuits in much the same way it makes its shredded wheat. (Both were invented in the 1890's by Henry Perky, a middle-aged lawyer in Denver.) Wheat is slightly softened with water and steam so that it can go through a shredder and come out looking like ''fine spaghetti,'' according to a company spokeswoman, Caroline Fee. For shredded wheat, the strands are piled up, all strands running in the same direction, and then put through a cutter that forms the biscuits. To make Triscuits, the wheat is piled first in one direction and then in another. ''They're not woven,'' Ms. Fee said firmly.

Comment on Episode 19: Scary Food by riye

riye — Fri, 03 Sep 2010 07:35:07 +0000

I love natto. Seriously. I could eat it every day. Even though it smells like dog poo.

I'm afraid of some of the ethnic delicacies readily available in my town. Like balut and tororo (which is even more snotty looking than natto!).

Comment on Episode 20: Crackers by HPD

HPD — Thu, 02 Sep 2010 15:33:32 +0000

Been using the Bittman cracker recipe for a while now. very simple, but always wows folks.

Comment on Episode 19: Scary Food by Amanda

Amanda — Wed, 01 Sep 2010 05:05:05 +0000

Love the podcast. You guys are so funny!

Comment on Episode 19: Scary Food by Kelly

Kelly — Mon, 30 Aug 2010 00:28:35 +0000

I just finished listening to a hunk of Spilled Milk episodes on a long drive earlier this week. I couldn't help empathizing with Molly as she entered the frightening world of natto: last year in Japan I ordered natto at a conveyor-belt sushi joint only to be grossed out beyond belief by the texture. I think there was some arm-flailing and desperate looks at my husband, who was likewise in the grips of natto, suffering from his own natto emergency. In Japan it's considered rude to leave uneaten food on your plate--it's disrespectful to the chef in a way that I guess it's not here in the US--so I had to deftly and inconspicuously spit the natto into a napkin and then hold the chewed up nastiness on my lap until I left the restaurant and could dispose of it. That little experience taught me to just say 'no' to natto.

Comment on Episode 19: Scary Food by steve

steve — Sun, 29 Aug 2010 21:23:40 +0000

This is too good. I only discovered your podcast recently and listened to this one after the junk food episode.

My horror food - when I was a kid I was encouraged to mix milk, orange juice and two raw eggs for a morning drink. I think almost a quarter of it stayed in me before the gag reflex took over.

Comment on Episode 19: Scary Food by Nicole

Nicole — Sun, 29 Aug 2010 20:35:07 +0000

OMG!!! You guys are too funny! I love it.
Anyways, it is kinda embarrassing but I am afraid of fish. All types of fish and most seafood. I will eat shrimp and clam chowder but nothing else! Not only am I afraid of eating it but I am also afraid of smelling it. I cannot get over the smell. There is pretty much no chance in hell that I will ever eat it. I know it is sad and supposedly really fresh fish does not smell but I can still smell it. My fear of fish is irrational and frankly I do not really want to get over it.

Comment on Episode 19: Scary Food by Melinda

Melinda — Mon, 23 Aug 2010 19:36:49 +0000

I've always had an inexplicable fear of the cores of fruit, like apples, pears... running in to those little husks around the seeds always made me gag as a kid. I had a roommate in college who used to eat whole apples, including the stem, seeds, EVERYTHING, and it always made me shudder. Ugh...

Comment on Episode 19: Scary Food by aggie

aggie — Mon, 23 Aug 2010 11:38:16 +0000

I always love your episodes, but this one in particular made me laugh until I cried (and gave me a little bit of the stomach quease, too).

My irrational fear? Liver. I'm gotten over most of my food aversion, but liver will never fail to freak me out. Raw, cooked, whatever: cannot cope at all. I'm shuddering just thinking about it.

Comment on Episode 18: Heirloom Tomatoes by Caroline

Caroline — Fri, 20 Aug 2010 20:24:08 +0000

It's funny that you joked about Lynn Rosetto-Casper naming tomatoes. In a recent episode of hers, a listener who was developing a new tomato called up to say he was naming it after her. Lynn was practically in tears, she was so overjoyed (a woman after my own heart, to be sure)!

Comment on Episode 19: Scary Food by LaurieA-B

LaurieA-B — Fri, 20 Aug 2010 17:37:01 +0000

I tried to think of foods that I actually don't want to put in my mouth, and came up with tongue. Or, as Iris calls it, lengua. Which she LOVES to get on her tacos when we go out for tacos, and which she REALLY wants to share with me. Once she even told me, "I like the pieces with the little bumps the best," and I almost gagged. So far I've put her off with "busy eating my carnitas!" because I don't want her to know I am repelled.

Comment on Episode 19: Scary Food by Anna

Anna — Fri, 20 Aug 2010 17:33:34 +0000

I'm with Molly, natto looks vile and egg salad is delightful. My biggest food fear is tapioca - especially the pudding, and also I can't bear to watch people drink bubble tea and chew the tapioca pearls, I have a physical gagging reaction just watching someone chew boba. I'm gagging a little bit right now just thinking about it, although maybe I'm having remnant stomach spasms from looking at natto pictures...

Molly, my boyfriend also has an aversion to poultry on the bone. I made the tragic mistake of cooking a whole chicken to try to impress him back when we first started dating. He barely nibbled on some surgically carved breast meat. He kept glancing over his shoulder at the chicken carcass, like it might spring to life and attack him.

Ugh just had a flashback to the line about connective tissue in the raspberry yoghurt.... Vom.

Comment on Episode 19: Scary Food by mamster

mamster — Thu, 19 Aug 2010 23:10:29 +0000

See, I was afraid of the actual stuff at the bottom, like it was a slimy fruit monster.

Comment on Episode 19: Scary Food by Wendy

Wendy — Thu, 19 Aug 2010 23:09:05 +0000

I think I have mostly conquered my genuine fears: egg yolk less than very-well-done (I made myself try poached eggs during Little House Food Week and they were delicious), plain yogurt (I had the same fear of fruit-at-the-bottom as you guys--I was afraid I would accidentally eat a smidgin of plain yogurt)--but organ meats is only semi-conquered. Still, it isn't a fear the way the actual visceral fear of lightly cooked egg yolk was.

Comment on Episode 19: Scary Food by Kathleen McDade

Kathleen McDade — Thu, 19 Aug 2010 22:52:56 +0000

Mine is peanut butter. I can kind of tolerate it IN things -- occasionally I accept a peanut butter cookie or peanut butter cup to be polite, but otherwise I cannot even touch the stuff. I make my daughter peanut butter sandwiches, as long as I don't have to touch the peanut butter itself. If I have to wash the peanut butter knife I will NOT touch the peanut butter with my fingers.

Comment on Episode 19: Scary Food by heyjude

heyjude — Thu, 19 Aug 2010 20:49:57 +0000

My brother, sister and I used to fight over who would have to clear my grandfather's plate after family dinner because (unlike any of us) he always left "gristle sculpture" on the edge of his dish.

For me,the scariest food (natto scary) is little fish with bones, fresh or canned. My father used to say he could get a bone in Apple Pie. What are my chances?

Matthew, have you forgiven me for making you taste tuna salad when you were about 12? You said, "why did you do that to me?" Maternal guilt is of an eternal nature.

Comment on Episode 19: Scary Food by emma

emma — Thu, 19 Aug 2010 19:41:25 +0000

Ok, I was trying to listen to you guys at work, and then when Molly ate the...nato?...I laughed so hard that I snorted! Note to self: listen to spilled milk on the way to work...not at work...

Comment on Episode 19: Scary Food by Matthew

Matthew — Thu, 19 Aug 2010 18:52:27 +0000

You both are too funny! I wish I didn't listen to this episode after eating. lol!

Comment on Supporting materials for Episode 17 (salad dressing) by mamster

mamster — Fri, 06 Aug 2010 14:49:20 +0000

Thanks! Gado-gado is actually the whole salad. The dressing, according to James Oseland in Cradle of Flavor, is called Saus Kacang Tanah.

Comment on Supporting materials for Episode 17 (salad dressing) by egirlwonder

egirlwonder — Fri, 06 Aug 2010 04:56:58 +0000

I didn't know the name for the super-peanuty Malaysian dressing (gado gado) THANK YOU for that!
Love your podcast (and your Hungry Monkey book Matthew!)

Comment on Episode 18: Heirloom Tomatoes by Matthew

Matthew — Fri, 06 Aug 2010 04:36:07 +0000

You both are a lot of fun to listen to

Comment on Episode 17: Salad Dressing by Jessie

Jessie — Thu, 05 Aug 2010 15:32:01 +0000

Hurrah. Great episode. We love to try the different oils and vinegar combos from http://vomfass.com/ ... I think there is one coming to Seattle. [Madison, WI was the first US location.] Right now we are enjoying a hazelnut oil with peach vinegar.

Comment on Episode 17: Salad Dressing by mamster

mamster — Thu, 05 Aug 2010 15:00:26 +0000

That is totally wild. Martha is always picking up our discarded ideas and running with them. Next thing you know she's going to start selling t-shirts that say "We're Artisan Ham Slicers, Not Bean Pushers".

Comment on Episode 16: Sour Cherries by Fruit O’The Day: Michigan Tart Cherries | Diary of a Weight Watchers Foodie

Thu, 05 Aug 2010 01:26:31 +0000

[...] adventure by learning how to work with a new fruit: Michigan tart cherries.Â Serendipitiously, the Spilled Milk episode on Sour CherriesÂ recently aired and, as I had not yet moved, had never heard of them.Â Then this week I walk into [...]

Comment on Episode 17: Salad Dressing by Alex

Alex — Tue, 03 Aug 2010 21:50:52 +0000

I just listened to this episode yesterday, and then today, what should I come across while flipping through the latest Martha Stewart Living magazine? A recipe for blue cheese vinaigrette! I thought it sounded pretty weird, too, by the way, but now it's not seeming quite so strange. The recipe does say to sprinkle half the blue cheese on top of the dressed salad, but the other half is whisked in to the dressing.

Comment on Episode 16: Sour Cherries by Olga @ MangoTomato

Olga @ MangoTomato — Mon, 02 Aug 2010 18:49:53 +0000

Absolutely â�¥ sour cherries. Grew up eating them in Russia and still remember my mom preserving them for jams, compotes, etc. I like sour cherries and their juices over vanilla ice cream or in any of the chocolate desserts.

Comment on Supporting materials for Episode 17 (salad dressing) by laurel

laurel — Fri, 30 Jul 2010 05:31:55 +0000

Any olive oil brand recommendations? Actually, I'd love a show on olive oil and its various traits.

Comment on Supporting materials for Episode 17 (salad dressing) by Caroline

Caroline — Wed, 28 Jul 2010 14:26:01 +0000

I'm gay so I don't have a thing for bare-chested men (they normally disgust me, actually), but this picture is great! Love the warm tones, the depth of field, the little dog, and the woman's outfit.

Comment on Episode 17: Salad Dressing by Caroline

Caroline — Wed, 28 Jul 2010 14:22:20 +0000

I high school I used to make the peanut dressing at least once a week, but I used it as a sauce for noodles. What really made it white trashy is that we never had Asian noodles, so I used spaghetti instead!

Comment on Episode 15: Breakfast Cereal by mamster

mamster — Tue, 27 Jul 2010 16:59:39 +0000

We had this conversation:

Molly: "Wait, we don't have any pictures of us eating cereal? Should we cut that out of the show?"

Matthew: "Nah, no one will demand pictures of us eating cereal."

So, THANKS A LOT, Jillian.

Comment on Episode 15: Breakfast Cereal by Jillian

Jillian — Tue, 27 Jul 2010 16:54:11 +0000

Where are the pictures of you eating cereal? And when Molly almost spilled the milk? How ironic!

Comment on Episode 17: Salad Dressing by Anna

Anna — Tue, 27 Jul 2010 04:26:26 +0000

Fabulous! Thanks!

Comment on Episode 17: Salad Dressing by mamster

mamster — Mon, 26 Jul 2010 17:00:05 +0000

Anna, I think maple syrup works great, but I also think the emulsifiers used in unnatural peanut butter improve the consistency of the dressing.

Typically I will combine:

ginger
garlic
maple syrup
soy sauce
rice vinegar
peanut butter

I don't use a recipe; I just smoosh stuff together until it looks and tastes right.

Comment on Supporting materials for Episode 17 (salad dressing) by Heather Jones

Heather Jones — Mon, 26 Jul 2010 16:30:17 +0000

And I thought I was the only one who had a thing for Paul. Loved him and I this podcast, keep em coming!

Comment on Episode 17: Salad Dressing by Anna

Anna — Sun, 25 Jul 2010 21:25:06 +0000

Hi Matthew,
Could you please reply or post a recipe for the "white trash jiff" peanut butter salad dressing you mentioned in this episode?
Also, I've tried experimenting with asian-ish peanut butter sauces, but they always come out flat and lame. I wonder if it is because I'm using natural peanut butter? What type/amount of sweetener would you recommend adding to compensate when using natural, unsweetened peanut butter?

Thanks!
-Anna

Comment on Episode 16: Sour Cherries by Ziu

Ziu — Sat, 24 Jul 2010 09:31:45 +0000

mamster, thank you!

Comment on Supporting materials for Episode 17 (salad dressing) by CindiP

CindiP — Fri, 23 Jul 2010 20:28:33 +0000

Nice picture of Paul! Thanks for that Molly.

Also wanted to add that I too hate traditional condiments, especially mustard (ketchup, mayo, pickles, relish are included, BBQ sauce is ok for some inexplicable reason). Matthew - I understand.

I disagree on the balsamic vinegar though and often will have just balsamic vinegar on my salad with a lot of fresh black pepper.

Comment on Episode 15: Breakfast Cereal by sarah

sarah — Thu, 22 Jul 2010 22:04:53 +0000

I laughed so hard, during this episode. My family applied these same rules to cereal and now my kids live within a similar regime. Cinnamon Life cereal and Cracklin Oat Bran were my favs. My kids beg me for Cinnamon Toast Crunch - I just may need to give in.

Comment on Episode 16: Sour Cherries by sarah

sarah — Thu, 22 Jul 2010 21:59:14 +0000

I'm so glad you gave info for TJ's cherries because I'm very excited about these recipes. I really want a milk shake now.

Comment on Supporting materials for Episode 17 (salad dressing) by Melinda

Melinda — Thu, 22 Jul 2010 18:35:22 +0000

I know I'm not even commenting on the salad dressing portion of this post, but I wanted to thank you explicitly for posting that photo of Paul Newman. What a man... (*whistle!*)

Comment on Supporting materials for Episode 17 (salad dressing) by Molly

Molly — Thu, 22 Jul 2010 17:10:48 +0000

I love Amora! And you're right: in France, it's super-cheap. Wish we could get it here.

Comment on Supporting materials for Episode 17 (salad dressing) by dan

dan — Thu, 22 Jul 2010 14:38:36 +0000

Have either of you had Amora dijon mustard? I use it all the time in my vinaigrettes (3:1 oil to vinegar) but have only seen it in France. It's pretty inexpensive, except for the flight.

Comment on Live, live, live by mamster

mamster — Tue, 20 Jul 2010 20:52:29 +0000

Thanks, Laura. We apply the Explicit label ourselves when necessary. I personally have so many Explicit labels applied to myself that I look like a clearance item at the Gap.

I feel certain that there will be a totally filthy episode at some point in the future.

Comment on Live, live, live by Laura Garcia

Laura Garcia — Tue, 20 Jul 2010 20:46:30 +0000

Just a quick note to say a love the show and listen to it religiously way out here on the east coast. One thing I find kind of hilarious is that since I subscribe to your podcast through iTunes, several of your shows that happen to have the f-bomb in them (like Peas) have a little red 'Explicit' marker beside them. As if Spilled Milk is some kind of XXX rated food porn! Hey maybe you should consider that for a show theme if you're getting the label anyway (I'm kidding). Keep up the great shows, wish I could come to the live taping but plane fare is a big prohibitive.

Comment on Episode 16: Sour Cherries by mamster

mamster — Sat, 17 Jul 2010 23:08:12 +0000

Hi, Ziu. If you look up above this comment at the player, it says:

Episode 16: Sour Cherries [11:51m]: Hide Player | Play in Popup | Download

Click Download. If that doesn't work, right-click it (ctrl-click on a Mac) and choose Download Link or Download Link to disk. Let me know if you have any trouble.

Comment on Episode 16: Sour Cherries by Ziu

Ziu — Sat, 17 Jul 2010 20:14:07 +0000

I grew up in Lithuania and sour cherries are.. well.. just cherries for me. They grows in most gardens and my granma had a mini-forest of cherry trees, though we still had to compete with starlings on first-come-first-served basis.

Can I ask a quick question? Is there any way I could download those podcasts to listen through my mps3 player? Please dont laught if thats a silly question, but I've never been temped to try. Until now.