25Mar, 2010

Episode 8: Unpopular Fish

By |March 25th, 2010|Episode|8 Comments

Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of “www.chefreinvented.com”:http://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. Recipes: Triscuits with Sardines and Mustard; Kyoto […]

25Mar, 2010

Triscuits with Sardines and Mustard; Kyoto Miso-Mackerel Hot Pot (Recipes from Episode 8)

By |March 25th, 2010|Recipe|7 Comments

Inspired by Gabrielle Hamilton, chef-owner of Prune

Triscuits (regular flavor)
Dijon mustard
Canned sardines, drained and coarsely chopped

Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve.

Adapted from Japanese Hot Pots: Comforting One-Pot Meals

15Mar, 2010

Episode 7: Irish Spring

By |March 15th, 2010|Episode|14 Comments

Your hosts may not be Irish, but we make a mean corned beef and colcannon, not to mention fools of ourselves. Join us as we drink Guinness from the can (wrong!), discuss the etymology of bubble and squeak (not Irish!), and otherwise give St. Patrick an excuse to chase us out of Ireland. Recipes: Corned […]

15Mar, 2010

Colcannon (recipe from Episode 7)

By |March 15th, 2010|Recipe|3 Comments

And don’t forget the accompanying “corned beef recipe”:https://www.spilledmilkpodcast.com/2010/03/05/corned-beef-recipe-from-episode-7/!

**COLCANNON (Mashed Potatoes with Cabbage)**
Adapted from Gourmet, April 1993

1 1/4 lb. russet potatoes (about 1 1/2 to 2 large potatoes)
About 3 Tbsp. unsalted butter, divided
3 cups thinly sliced cabbage (about 1/4 of a large cabbage, cored)
1/2 cup milk, scalded

Peel the potatoes, and cut them into 1-inch pieces. Put […]

5Mar, 2010

Corned Beef (recipe from Episode 7)

By |March 5th, 2010|Recipe|7 Comments

Don’t forget the accompanying “colcannon recipe”:https://www.spilledmilkpodcast.com/2010/03/15/colcannon-recipe-from-episode-7/.

Adapted from Cook’s Illustrated, March 1997

_Order point cut brisket from a butcher. Don and Joe’s Meats at Pike Place Market, had it in stock and charged $4/pound. Our supermarket butcher couldn’t get it, but had flat cut in stock, which is also good; if you can only get flat […]

4Mar, 2010

Episode 6: Junk Food

By |March 4th, 2010|Episode|24 Comments

As a kid, Molly coveted Hostess Twinkies, and Matthew ate something called Jingles. This week, we bury our faces in childhood junk food favorites and ask: which salty and sugary sensations still make our mouths happy? We also find out, once and for all, what cherry snot tastes like. And we talk with our […]