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

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Episode 162: Orange Soda

Get ready to concentrate. When you are hot and sweaty from watering your potted plant, nothing is better than a cool, refreshing, bottled and carbonated “orange” flavored beverage. Mexican carbonation, the Vietnam War and Russian history all play an important part of this tasting. This episode comes with a special alternate ending! EXPLICIT. www.spilledmilkpodcast.com

 

 

 

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Episode 160: Cheap Beer

We don’t know much about football, so we are participating in the only way we know, the beer. Join us as we slosh down memory lane, wonder where the calories in light beer go, which beer has the best cans and if our beer of choice makes us hipsters. Go Seahawks! www.spilledmilkpodcast.com

 

  

 

 

Beers tasted
 
Budweiser
Coors Light
Rolling Rock
PBR
Rainier
Bud Light Lime

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Episode 154: Favorite Sandwiches

The cure for the flu? Sandwiches of course. Or is it tattoos? Sandwiches both foreign and domestic, of the past and the present haunt our appetites and today we discuss and debate our favorites. It isn’t as simple as you think to pair the perfect bread with the perfect fillings and ideal amount of ooze. www.spilledmilkpodcast.com

 

 

 

 

Spicy catfish sandwiches

Adapted in freewheeling style from Matt’s in the Market

Chipotle mayo from Nancy Silverton’s A Twist of the Wrist

 

For the mayo:

1/2 cup mayonnaise

2 tablespoons minced cilantro

1 tablespoon olive oil

1 tablespoon lemon juice

1 large clove garlic, minced

2 teaspoons pureed or minced canned chipotles (or more to taste)

1/2 teaspoon kosher salt

 

For the catfish:

2 catfish fillets, quartered into strips

1/2 cup cornmeal

1/2 cup all-purpose flour

salt and pepper

1 cup frying oil of choice

Thin-sliced sandwich bread 

Butter lettuce, torn into bread-sized pieces

 

  1. Stir the mayo ingredients together in a bowl.

  2. Salt and pepper the catfish on both sides. Let sit at room temperature for five minutes. Mix the cornmeal and flour together in a pie plate. Dredge in the catfish in the cornmeal mixture, shaking off excess, and remove to a plate.

  3. Heat the oil in a large nonstick skillet over medium-high until the oil shimmers and a chunk of bread bubbles vigorously when you toss it in. Add half the catfish strips and fry 2 minutes per side. Drain on paper towels and repeat with the other batch.

  4. Assemble the sandwiches. I am not going to explain this part, except to say that you should put the mayo on both slices.

 

 

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