Episode 24: Burgers « Spilled Milk

Possibly related…

  1. Spilled Milk: Sour Cherries

    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. (http://www.spilledmilkpodcast.com/)

    The podcast highlight for Episode 133 of Forgotten Classics (http://hcforgottenclassics.blogspot.com/)

    —Huffduffed by JulieD

  2. Spilled Milk: Chiles

    Put on your pepper pants, people, because we’re frying, pickling, and enchiladafying chiles today. We’re crazy for medium-sized, medium-hot chiles (padrons, shishitos, anaheims, poblanos, and their cousins), and we’re going to drive you crazy, too, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com (http://www.spilledmilkpodcast.com/)

    The podcast highlight for Episode 133 of Forgotten Classics (http://hcforgottenclassics.blogspot.com/)

    —Huffduffed by JulieD

  3. Back to Work #76: The Avatar of Dorian Gray

    TOPICS: Better Meat & Working Backwards

    This week, Dan and Merlin talk about the many strategic and tactical benefits of reverse-engineering your next project.

    There is also extensive discussion of choosing, preparing, and cooking meat.

    It’s not food until is sounds like food and it smells like food.


    —Huffduffed by markpasc

  4. A Culinary History Of ‘Milk Through The Ages’

    Food historian Anne Mendelson examines how varieties of animal milk have been processed and consumed since antiquity in her new book, Milk: The Surprising Story of Milk through the Ages.

    Anne Mendelson is the author of Stand Facing The Stove: The Story of the Women who gave America ‘The Joy of Cooking’ and the co-founder of the Culinary Historians of New York. She is currently a contributing editor at Gourmet magazine.

    —Huffduffed by JeremyCherfas

  5. BBC Radio 4 - Food Programme, Barbecue

    From the ‘slow and low’ tradition of the American south to the village of Llantwit Major in South Wales, Dan Saladino explores the revival of one of the food world’s most misunderstood words; barbecue.

    A world away from the burnt burgers and charred sausages of the British barbecue experience, the ‘barbecue belt’ of the Carolinas, Georgia, Kentucky and Tennessee to Texas captures a story that goes beyond food. From politics and class to race and gender: barbecue has become a vital American institution.

    A cooking technique requiring endless patience, effort and care, Dan Saladino talks to some of barbecue’s biggest enthusiasts about how their modern approach is shaping our oldest form of cooking.


    —Huffduffed by adactio

  6. Food tours and cooking classes

    It is quite amazing how popular food tours and cooking classes are in Italy. When in Rome, many people seem to want to eat, and cook, like a Roman. Well, not entirely, and not like some Romans. I spoke to Francesca Flore, who offers both tours and cooking classes, and she reserved some choice words for those quintessential Roman dishes based on the famous quinto quarto, the fifth quarter of the carcass. Or, less obtusely, offal.

    Francesca told me that she’s always been interested in food, and that while working in London she decided to take herself off to Australia to study Cooking and Patisserie at the Cordon Bleu School in Sydney. Back in Rome, she put all that knowledge to use catering private parties and branching out into food tours and cooking classes.

    We talked about what people want, what they get, and how she views the past and future of Italian food.


    —Huffduffed by adactio