MSGPodcast / Sarah

Huffduffed (13)

1. Cocktails!

   What's a timber doodle? How do you make a gin sling? Where did the cocktail straw come from?

   The cocktail is credited as one of America’s greatest inventions. Sarah and Soma will examine the dawn of the cocktail and trace the origins of some of our country’s most beloved imbibements. You’ll learn how to make the drinks that got your ancestors drunk: the sherry cobbler, the mint julep and more. We'll talk blue blazers and Jerry Thomas, and Soma reveals tips for making the best modern cocktails: the secrets of the right ice and shaken vs. stirred.

   download

   Tagged with alcohol cocktails drinking

   —Huffduffed by MSGPodcast 8 years ago

2. We are SWEET on You: Sugar, HFCS, & Artificial Sweetners

   This time on the Masters of Social Gastronomy podcast, we’re talking about sugar and artificial sweeteners

   If you’ve ever crossed the Williamsburg Bridge, then you’ve surely noticed the towering structures of the defunct Domino’s Sugar factory. In this month’s MSG we’ll explore Brooklyn in an era when sugar was king, as well as take a behind-the-scenes peek at its modern day inheritor Sweet n’ Low.

   But is giving in to our sweet tooth digging our own graves? Let’s break down the science behind the fear of sugar, from carcinogenic artificial sweeteners to the possible perils of that ubiquitous high fructose corn syrup.

   download

   —Huffduffed by MSGPodcast 8 years ago

3. Because I Got High: Cooking with Illicit Substances

   On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances.

   Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century.

   Later, we’ll fast-forward to modern-day America, and explore the little known true history of the pot brownie. We’ll survey the range of altered-state culinary concoctions and see what both science and chefs have to say about creating the most effective epicurean euphoria.

   download

   —Huffduffed by MSGPodcast 8 years ago

4. Burnin’ Down The Mouth: Sriracha, Ghost Peppers, and The History of Heat

   This month on the Masters of Social Gastronomy podcast, we break into the secret world of hot peppers to pull back the curtain on everyone’s favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.

   Follow Sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We’ll take a behind-the-scenes look at its California factory and see how sriracha just might be as American as apple pie.

   Once you escape the potatoes-and-cream tyranny of European cuisine, a culinary dedication to heat can be found everywhere. We’ll examine what makes Thai food tick and where Indian vindaloo gets its muscle. From mild jalapeños to record-holders like the Ghost Pepper and Trinidad Moruga Scorpion, find out what makes a veggie pack such a powerful punch!

   download

   —Huffduffed by MSGPodcast 8 years ago

5. MSG Loves Sandwiches!

   The history of sandwiches is laced with vice, ingenuity, and industry.

   Sarah will relate this sordid tale via the PB&J, perhaps the sandwich Americans feel the most passionate about. But jelly wasn’t always thought to be peanut butter’s natural companion and at MSG you’ll get to experience long-forgotten peanut butter sandwiches of the past.

   Later, Soma will take us on a tour of America’s best sandwiches, from national standbys like the BLT to regional treasures like the Po’ Boy. He’ll go to bat for the grilled cheese as the greatest sandwich of all time, and use the power of experimentation to uncover the Perfect Grilled Cheese.

   download

   —Huffduffed by MSGPodcast 8 years ago

6. Monosodium Glutamate

   To celebrate its one year anniversary, this month’s Masters of Social Gastronomy Podcast takes on its namesake: monosodium glutamate (MSG)! Savory spice or fatal flavor?

   Sarah Lohman of Four Pounds Flour will track MSG back to its source in traditional Japanese food, showing how time and money can turned an innocuous plant into the darling of mass production

   Soma will take on modern-day interpretations of MSG, from its role in “Chinese Restaurant Syndrome” to its many relatives hiding in everyday foods. Science fact will be separated from science fiction as myths are deflated and truths laid bare.

   download

   —Huffduffed by MSGPodcast 8 years ago

7. MSG Gets Shelved: Preservatives and Convenience Food

   MSG is our FREE monthly food science and history lecture, and this podcast is all about convenience food!

   It’s evil, right?

   Well, you may change your tune after Sarah’s Ode to Convenience Food in Three Parts: How Convenience Food Won the Civil War; How Convenience Food Almost Killed Us at the Turn of the Century; and How Convenience Food Liberated the Modern Woman.

   Sarah is fairly certain modern society was built on the back of Borden’s Sweetened Condensed Milk, and at MSG, you’ll find out why.

   Why does your bacon clamor about its lack of nitrites, but your soda keeps quiet about sodium benzoate? Soma will unwrap our love/hate relationship with modern preservatives, and how keeping our food safe may or may not kill us in the end. Learn to read the small print of food labeling with terrifying ease!

   download

   —Huffduffed by MSGPodcast 8 years ago

8. Fake Meat! Masters of Social Gastronomy

   Each month, MSG takes on a curious food topic and breaks down the history, science, and stories behind it. In this podcast, Sarah Lohman of Four Pounds Flour will give you a run-down of vegetarianism in the west. From Benjamin Franklin’s ”Tow-fu” to Dr. Kellogg’s commercial “Protose,” we’ll explore just how long we’ve been eating things that masquerade as meat.

   Soma will be taking charge of all your favorite modern imitation meats, exploring the many faces of soy and revealing the not-so-secret fungi factories that power your favorite frauds. We’ll take a look at crafting mock duck and tempeh at home, as well as where to shop if your culinary prowess fails.

   download

   —Huffduffed by MSGPodcast 8 years ago

9. MSG Screams for ICE CREAM!

   Sarah Lohman of Four Pounds Flour will unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors–that may be due for a revival. You’ll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen?

   Then, Soma will tell you the science behind making the perfect batch at home, and Big Ice Cream’s tricks for plumping up their profit margins. We’ll also track frozen desserts across the globe, from Italian gelato to dondurma, the magically stretchy ice cream from Turkey.

   download

   —Huffduffed by MSGPodcast 8 years ago

10. MSG Gets TIPSY: Alcohol and Drinking Games

    Jonathan Soma of the Brooklyn Brainery will unravel the science behind inebriation, from the moment it hits your lips to your next-day regrets. Sarah Lohman, author of Four Pounds Flour, will unveil the history of drinking games, from Geisha Games to ancient Rock, Paper, Scissors.

    download

    —Huffduffed by MSGPodcast 8 years ago

Page 1 of 2Older