Matthew Amster-Burton has been writing about food since 1999, but let's talk about some of his other accomplishments. He was the first person ever to use the phrase "erotic pirate haiku" on the web (really!) and took home the gold in ski jump at Innsbruck, 1964 (not really). He's the author of five books, including Pretty Good Number One: An American Family Eats Tokyo and the young adult novel Our Secret Better Lives. He is big in Japan (really!).
July 22nd, 2010 | 15 mins 40 secs
It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.
July 8th, 2010 | 11 mins 53 secs
They may be expensive, highly perishable, and a little tricky to find, but it's not summer without them: sour cherries! 'Tis the season, and we're celebrating in classic Spilled Milk style, with milkshakes, pickles, and puns.
July 1st, 2010 | 18 mins 26 secs
This week, we revisit the breakfast cereals of our youth and ask, once and for all, if they're really as good as we thought they were. What happened to Cracklin' Oat Bran? Why is Lucky the Leprechaun making that face? What cereal was stolen by a rab[...]
June 17th, 2010 | 12 mins 33 secs
If we told you what it was about, it wouldn't be mystery lunch, WOULD IT? It's definitely more than just Matthew's plot to get Molly to clean out his fridge. Dear God, what is that--could it be? An entire...? Recipe: Yaki Udon. www.spilledmilkpodcas[...]
June 3rd, 2010 | 15 mins 12 secs
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 e[...]
May 20th, 2010 | 12 mins 11 secs
The squeezing, my god, the squeezing! Today we're woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and...black forest ham? Recipe: Rice balls. www.sp[...]
May 6th, 2010 | 16 mins 7 secs
If you've been taught to cook your peas just until they're bright green and fresh-tasting, you're about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam of The Splendid Table.
April 22nd, 2010 | 18 mins 13 secs
Here at Spilled Milk, our Easter party is still raging, because we can't stop eating ham. Dry-cured, wet-cured, we don't care: we love and investigate them all, with stops in Spain, the mall, and the Middle Ages. Recipe: Greens with ham and cheesy g[...]
April 9th, 2010 | 13 mins 52 secs
Do you smell something burning? Sorry, that was us. Not even the smoke alarm can deter us from our mission to make crispy potatoes two ways. Plus, Matthew's freezer contains an embarrassing secret. Again. Recipes: Smashed Roasted Potatoes; Cold-Oil [...]
March 25th, 2010 | 14 mins 38 secs
Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish.