Episode 139: Crepes

Back to school with French 101. Your supply list consists of a baguette, beret, neckerchief, squeegee and a fire extinguisher. Today we’ll lecture on savory and sweet crepes while Matthew’s francophile past finally comes to light. spilledmilkpodcast.com



Alton Brown’s Crepe Batter

Tortilla Crepes

Beat an egg, some cream and milk (and vanilla if you want),
dunk the tortillas, and cook in butter.

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Episode 137: Maple Syrup


Welcome to the Spilled Milk Sugar Bush, where we taste maple syrup of all grades and qualities and sometimes, it’s not even real. We’ve done way more research into syrup grading than you ever thought you’d want so take notes. Through sticky pours and drizzles, some strong feelings arise and things get heated. spilledmilkpodcast.com

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Episode 136: Non-Tomato Pasta Sauces Pt. 1

Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on spelunking while Matthew’s cookbook collection comes under fire. It’s Loren vs. Bastianich so cast your votes, boil some water and sauce it up. spilledmilkpodcast.com


Pasta Bible Pasta (aka Mezze Maniche Rigate with Scallions)
Adapted from The Pasta Bible, Silvio Rizzi
Serves 4  
Rich and buttery without being heavy, this fresh-tasting dish is good any time of year.  
- 3/4 lb mezze maniche rigate or rigatoni
- 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced
- 4 tbsp butter
- 1/2 bunch Italian parsley, minced
- 2 egg yolks
- 1/2 cup freshly grated Parmigiano-Reggiano
- salt   Melt 4 tbsp butter in a skillet over medium-low heat.
Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn’t critical as long as it won’t fry the eggs) and stir in the egg yolks, parsley, and cheese.
Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls

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Episode 135: Toast

This week, we tackle yet another trendy topic and discover that toast abuse is real. But we still aren’t sure if it’s worth $4 a slice or which method is best for getting that perfect crisp, though John Thorne seems to have some strong toasty opinions. And Radio Lab, just remember that imitation is the sincerest form of flattery. spilledmilkpodcast.com



This American Life – Episode 520: “No Place like Home”

“Pot on the Fire” by John Thorne

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Episode 134: Celery

More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.com



Fuchsia Dunlop’s Send the Rice Down from “Every Grain of Rice”

Marcella Hazan’s Braised Celery from Food52 

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Episode 133: Oatmeal Cookies

 We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.com



Oatmeal Chocolate Chip Cookie* from The Grand Central Baking Book 

*Matthew’s Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn’t put white chocolate in anything. 

Easy Oatmeal Cookies – source unknown

1 cup (8 oz) butter, softened

1 cup (7 oz) sugar

1 tsp vanilla

1 cup (5 oz) flour

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups (7 oz) rolled oats

Preheat oven to 350. Using a large spoon or spatula, blend butter,
sugar, and vanilla in a large bowl until well mixed. Stir in flour,
baking soda, and salt; mix thoroughly. Stir in oats.

Form dough into small balls, about one inch diameter, and place two
inches apart on an ungreased baking sheet. Flatten balls slightly with
fingers (dampen fingers with cold water if dough is sticking). Bake
for 10-12 minutes until the edges are light brown. Cool on the baking
sheet for 1-2 minutes, then transfer to a wire rack.

Note: I used old fashioned rolled oats; some recipes call for
quick-cooking. I think any kind of rolled oats would work.

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Episode 131: Gushing Candies

Today we discuss extreme exploders, hopped up with high fructose corn syrup and 1% real fruit juice. Those whirling, squirting, leaking, tingling and fizzing flavors that dance on your taste buds provide a science experiment in candy form that could very well blow your mind. spilledmilkpodcast.com





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