The old email address had become a catch-all for every spammer in the universe, or so it seemed. It has not been taken down yet, but I'm no longer monitoring it. I've created a new gmail account for the show and you can find it linked in the contact menu on the right side of this page.
As many of you may have noticed, in the past few months the site fell into domain name limbo. A bidding war ensued. I huddled over my keyboard at work, hoping that I would have a few undisturbed minutes to see the process through. Fortunately, after many harrowing minutes of ever increasing bids, I somehow managed to triumph.
In the coming months I hope to retool the website and add much content, focusing first on recipes. I also hope to return the microphone, but that is likely to happen after my work with the Parsec Awards is completed for this year.
In the meanwhile, I'd like to hear your thoughts and suggestions as to content and format for the site.
Thank you all for your patience and I shall return with some new recipes in the next few days.
-Kris
Greetings All,
Food Geeking is not going to go away, but it is due for some upgrades and and retooling. There are a number of changes that will occur- the show however, will go on.
Before diving into any of that, I would first like to thank everyone who has donated or made offers of content and assistance. If you have submitted anything to me it will not go to waste and will appear in upcoming shows. Carrie P., C.A. Sizemore, Justa J0e and others have made contributions or offers and this material will be used. If you are interested in contributing please send materials to myself at my Food Geeking email address, consider leaving it as a voicemail or send it to me as a file.
The first and most substantive change will, unfortunately, be less involvement from Tim. He will continue to contribute, but his other commitments have prevented him from being as involved as we had originally planned and hoped. This means that I will be taking on the majority of the tasks related to the show.
The second situation currently affecting the show is my search for a new job and with it plans of relocating. Ninety percent of my books, cookbooks included are packed. I'm now split between working on shows and putting my life in order for the inevitable move. I am trying to manage a bit of both, which means neither activity is actually getting proper attention.
Therefore, I would be more than interested and willing to accept assistance from those interested in helping, in a number of areas.
1) I'd love to find a couple additional additional voices, either as co-hosts or principal contributors.
2) Assistance with recipe wrangling and data entry. One of the largest time sinks that I've run up against is the amount of time it takes to type up all the recipes from scratch and the instructions which accompany them.
3) Technical knowledge- particularly when it come to keeping the site updated and learning the nuts and bolts of Drupal and the over arching process of running a podcast. I've had some time to play with editing and posting the show, but much of my time has been absorbed by recipe creation. I want to fully learn the editing and feed process but would be more than willing to share this work while I learn.
I've got a number of shows mapped out, and with the recent acquisition of proper headphones (thank you Santa!) my recording efforts should become much easier.
If you'd like to offer your time, efforts, expertise or voice to Food Geeking, please contact me directly. Otherwise, please have a bit more patience and stand by, as more Food Geeking episodes will be forthcoming. Until then, eat well.
As will be abundantly obvious, this was recorded during the Phoenician "summer" while temperatures were stifling and air conditioning was not optional. Consider this episode an ultimate lure to take the grill out and recapture the final taste of summer before fall and winter take a firm grip... even if you need to wear your mittens.
Promos:
PodCulture
Speaking of Beer
Visit Paul Maki's most recent project at Buffy: Between the Lines
Recipes:
Funnel Cakes, provided by Kris
Candied Apples provided by Kris
Caramel Apples provided by Kris
VM update- The voice mail line is available! Please call us and leave your questions, comments, feedback, or recipes at 1-928-542-4361.
The feed is still in works, so the show will be another direct download.
Download Food Geeking episode four.
FarPoint Media/Podango Partnership
We, at FarPoint Media, a leader in creating, producing and distributing quality audio entertainment, are happy to announce that Podango has become our partner with a multi-station deal that will allow this new media broadcast platform to host all of our FarPoint Media podcasts and future vidcasts.
Podango is a new media broadcast platform that will enable FarPoint Media and our advertisers to better reach our target audience for all of our podcasts, vidcasts and their accompanying websites.
“Podango offers us a complete and reliable hosting solution with full WordPress integration, robust ad insertion capabilities and a variety of easy-to-use management tools,” stated Michael R. Mennenga, founder and CEO of FarPoint Media. “[The Podango platform] lets us concentrate on creating and delivering the best audio content for our growing legion of online fans.”
Lee Gibbons, CEO of Podango, said, “FarPoint Media is leading the industry in creating and producing highly popular, award-winning and diverse new media content. We’re thrilled to welcome the family of FarPoint Media audio shows to Podango and look forward to collaborating in reaching even wider audiences.”
“The ease and reliability with which this format will afford us will lessen the burden faced with less than adequate service,” said Samuel K. Sloan, FarPoint Media Executive News Director. “I am looking forward to working closely with Podango and its rich platform.”
FarPoint Media is happy to be able to be working with Podango to continue bringing you all the best in entertainment, news and information the Internet can provide.
About Podango
Podango is a new media broadcast platform that enables podcasters and advertisers to build audiences and connect with hard-to-reach, niche market segments. Running such hit shows as The Apple Phone Show, Podango hosts over 1,000 video and audio programs—including a third of the top twenty-five shows—on a wide variety of interests and topics.
The company’s innovative Web broadcast platform features diverse shows distributed through a sophisticated set of syndication tools. Broadcasters producing their own channels of episodic video and audio content also share advertising revenue. In today’s increasingly fragmented marketplace, Podango provides advertisers with the highly targeted audiences and robust content opportunities critical to the success of business and consumer brands.
About FarPoint Media
With 73 shows currently on the air or in development , FarPoint Media is a leading producer and distributor of quality radio and podcast entertainment, with its eye to the future of vidcasting. The company offers a variety of content with channels designed for diverse programming choices.
We have sci-fi media and genre-related literature shows featuring news and interviews with actors, producers and writers creating your favorite TV programs and books, and we have discussion shows fans can immerse themselves in.
FarPoint Media has quality audio dramas to fire your imagination, specialized sports news and information shows that take you beyond the box scores, comedy and variety programming that will have you laughing out loud, and shows with experienced advice that can help improve your tech skills, sharpen your writing skills or make you more environmentally conscious and knowledgeable.
The three jewels in the FarPoint Media crown are the “Dragonpage Cover to Cover” (C2C), “Wingin’It-3D” (WI-3D) and “Slice of SciFi” (SoSF) programs.
C2C is the show that started it all. Each program hosts an award-winning author of fantasy, fiction and science fiction, covering the latest offerings from the writer being interviewed and the novel under discussion.
WI-3D is just want the name implies, an irreverent time where friends, celebrities and personalities get together in the studio in a no-holds-bar romp where the discussion can end up on just about anything.
SoSF is an hour-long show of news, entertainment and guest interviews centering on the world of science fiction, horror, fantasy and other genre-related topics. Very structured, SoSF works off of a tightly written script and has featured interview with actors such as Samuel K. Jackson and Amanda Tapping, producers/writers and directors like Peter Mohan, N. John Smith and Martin Wood. Also featured are young up-and-coming filmmakers like Mark Lund and Shane Felux, as well as, award winning authors like Peter S. Beagle, Tanya Huff and Jim Butcher. SoSF has made the unique crossover from a stand-alone podcast to where it can now also be heard on XM-Satellite Radio.
FarPoint Media is podcast entertainment at its best. No matter what your interests are, we have a show that will be sure to entertain and inform you. See what the fastest-growing network has to offer you. It is a world of wonder that awaits you. For more information visit: www.farpointmedia.net.
Food Geeking show number three makes its delinquent appearance. Keep your eyes out for Show #4 which will be available soon. Food Geeking is now on the front burner.
Promos
Technorama
Speaking of Beer
Recipes:
Baklava, provided by Kris
Guacamole, provided by Kris.
VM update- The voicemail is available! Please call us and leave your questions, comments, feedback, or recipes at 1-928-542-4361.
Enclosures still aren't working, so the show will be another direct download.
Download Food Geeking episode three.
Food Geeking show number two is up and we now have proper show notes:
Promos
Parsec Awards
Tony's Losing It
Recipes:
Corned Beef, provided by Kris
Pasta Puntanesca, provided by Tim, reviewed by Aaron.
VM update- The voicemail line has returned! To leave comments, feedback, food or recipe questions, please call 1-928-542-4361.
Enclosures still aren't working, so the show will be another direct download.
Download Food Geeking episode two.
Corned Beef is very tasty, but it is often enjoyed only around St. Patrick's Day. This recipe allows you to corn your own beef brisket at home. The result is a superior product, without use of the preservatives found in commercially prepared corned beef briskets. The recipe is simple and straightforward, but does require significant preparation time.
| Quantity | Ingredient |
|---|---|
| 1 5-6 pound | beef brisket or top round |
| 1/3 c | brown sugar (upwards of ½ c.) |
| 1 c | coarse sea salt (1½ c.) |
| 2 Tbsp | chopped shallots or onion, garlic also an option |
| 1 Tbsp | freshly ground black pepper (coarse grind) |
| 1 Tbsp | crushed juniper berries |
| 1½ tsp | allspice (crushed) |
| 1½ tsp | cloves (crushed) |
| 2 bay | leaves, crushed |
| ½ tsp | thyme |
| ½ tsp | rosemary (crushed or chopped) |
| 2c | Guinness or other Stout (14oz. bottle or can) |
Rub brown sugar into all surfaces of the beef. Place in a ceramic, glass, plastic or other non-metallic/non-reactive bowl and cover securely. Refrigerate for 24 hours. Drain any juices.
Combine salt, shallot or onion, juniper berries and all other herbs and spices in a small bowl. Rub the salt mixture into all surfaces of the beef. Place any excess salt mixture in the bottom of the bowl or spread over the top of beef. Cover and refrigerate for at least 4 days (up to 7 days), turning each day and rubbing more of the salt mixture into the beef.
To cook, scrape salt mixture from beef, and place in a heavy stockpot (do not use an aluminum pot) and fill with water to just cover the beef. Bring to a boil, reduce heat to a very low simmer and cover, cooking for 4 to 5 hours. Check water level periodically and fill to cover. In the final hour cooking add the stout. Cool the beef in the cooking liquid.
For use in corned beef hash, cut into ¾” to 1” cubes. For traditional corned beef, press the beef between two heavy plates, weight the top plate with something heavy and refrigerate overnight. Slice very thin and serve cold.
Once cooked, cubes of corned beef can be stored in a freezer for 3 to 4 months.
| Meal Type | Ethnicity | Keywords |
|---|---|---|
| Lunch Dinner |
Beef corning corned beef brisket |
The basic recipe for guacamole as featured on Speaking of Beer, Show #31.
| Quantity | Ingredient |
|---|---|
| 2-3 | avocados |
| 2-4 cloves | Garlic, minced |
| ½ | onion, chopped |
| 1 medium | tomato, seeded and chopped |
| 1 Tbsp | lime juice, or juice from ½ a lime |
| 2 Tbsp | olive oil |
| 1/3 | hot pepper of your choice, very finely chopped- optional |
| salt and pepper to taste | |
This is very much a free form recipe and quantities can be adjusted to fit your palette. If you like garlic- add more, don’t like onion- add less or don’t include it.
Prepare and chop all ingredients, leaving the avocado for last.
For the avocado, I prefer mine in good-sized cubes, with perhaps a third of the avocado mashed and the remainder left whole. If your taste runs toward a smoother guacamole, mash most, or all the avocado.
Place avocado in a bowl and mash to the degree desired. Add the lime juice and olive oil next, and mix gently. They will slow the oxidation process that turns the avocado brown. Next add garlic, onion and tomato. For the hot peppers, jalapeño and/or serrano peppers work well. To remove some of heat while retaining the flavor, cut the pepper into strips, and holding the pepper flat to your cutting surface trim the inner membrane of the pepper out. If you like the extra heat, leave it in place. Add the hot pepper by halves, mixing gently and tasting the result before adding more. It’s easy to add extra pepper, but nearly impossible remove when overdone. Finally, add salt and pepper to taste. The flavors will meld and combine if the guacamole is allowed to set for a while. I should be covered with plastic wrap, such that the entire surface is touching the plastic and as few air bubbles are present as possible, this will reduce browning. It may be stored overnight under refrigeration, when wrapped as above. Any browning can be removed by carefully scrapping with a spoon.
Make certain to wash your hand thoroughly after working with hot peppers. The oils often do not come off with a single washing. Denatured alcohol or rubbing alcohol will removed hot pepper oils very effectively.
| Meal Type | Ethnicity | Keywords |
|---|---|---|
| Snacks |
Guacamole avocado |
Join Kris and I for the first episode of Food Geeking. Topics for this show are:
Show Recipes
Enclosures may or may not work, so using a Podcatcher might be problematic until I work out the bugs in Drupal. In the mean time, download the show directly!
Pasta Puntanesca is an easy, classic Italian dish. The Puntanesca sauce can also be used on anything from chicken to vegetables to fish.
| Quantity | Ingredient |
|---|---|
| 2-4 cups | Cooked Pasta (bow-ties, angel hair, etc.) |
| Appx. 1 tbsp. | Olive Oil |
| 1-4 cloves | Garlic, finely chopped |
| 1 14-oz can | Chopped tomatoes |
| 1 handful | kalamata olives, pitted |
| 1 tbsp. | Capers |
| 1-3 | Anchovy filets, diced |
| 1 | Lemon, juiced |
| pinch | Dried chilli flakes to taste |
| Salt and freshly ground pepper to taste. |
Start by heating the olive oil in a non-reactive skillet over medium heat. Add the garlic when the oil starts to shimmer and cook until it softens (30 seconds to 2 minutes); do not burn or it will be bitter.
Reduce the heat to medium-low and add the tomatoes, including the juice. Simmer for about 15 minutes, or until the juice is reduced by 1/3 to 1/2.
While the tomatoes are cooking, take the olives and pit them by lightly smashing them with the side of a knife or bottom of a pot and squirting the pits out.
When the tomatoes are done, add the olives, capers, lemon juice, anchovies and chili flakes and heat through. Taste and adjust salt, pepper and chili flakes as needed; the olives, capers and anchovies are salty so taste before adjusting.
Add cooked and drained pasta to the pan and toss to heat.
Serve with freshly grated Parmesan or Romano cheese, if desired.
Due to the acidity of the tomatoes and lemon juice, cast iron cookware should not be used in this dish.
Pitting the olives, while not strictly necessary, is recommended by four out of five Dentists!
| Meal Type | Ethnicity | Keywords |
|---|---|---|
| Lunch Dinner |
The New York Style Cheesecake that has made multiple appearances on Wingin' It.
| Quantity | Ingredient |
|---|---|
| 2 c | finely crushed graham crackers |
| ½ c | butter, melted |
| 2½ pounds | or 5- 8 oz, packages of regular cream cheese, softened |
| 1¾ c | sugar |
| 2 Tbsp | all-purpose flour |
| 1½ tsp | vanilla |
| 5 | eggs |
| 2 | egg yolks |
| 1/3 c | whipping cream |
| 1 tsp | lemon peel, finely grated |
One 9x3 inch spring form pan
Combine melted butter with graham cracker crumbs and mix until well combined. Pour crumb mixture into pan, press the crumbs into the pan starting in the center and working the crumbs up the sides of pan until ¼” from top edge of pan. Set aside. Preheat oven to 325º.
Mix sugar and flour until combined. Add vanilla and sugar mixture to cream cheese and mix until smooth and fluffy then add eggs and egg yolks until just combined. Stir in whipping cream and lemon peel and pour batter into pan.
Place pan in center of oven on a cookie sheet or jelly roll pan. Bake for 1½ hours, or until center of cake is nearly set when shook. Begin to check for doneness after roughly an hour and fifteen minutes. Remove from oven and allow for 15 minutes. Loosen sides of cake from pan using a thin bladed knife. Allow cake to cool for 30 minutes more and release sides from bottom of pan. Cool for roughly 2 additional hours before chilling in the refrigerator for a minimum of 4 hours.
Serves 12 to 16.
After crushing or grinding graham crackers, sift through sieve to remove large crumbs.
Cream cheese can be softened in the microwave. Microwave for 3 minutes on medium power (5) remove and stir, microwave for 2 more minutes, stir and check consistency. As microwaves vary, additional time may be required. To break up any lumps, press cream cheese through a sieve.
A mixer may be used, but care is required in mixing, as too much air added to the batter will cause the cake to fall while baking.
If you lack the lemon peel a drop or two of lemon extract can be used.
| Meal Type | Ethnicity | Keywords |
|---|---|---|
| Dessert |
This is a potato-based soup that was a combination of a recipe from a newspaper article and the flavors I remembers from a now-defunct restaurant. The dish can feed 6 to 8 as a soup course or 4 to 6 as a main course.
Black pepper croutons are a good accompaniment.
| Quantity | Ingredient |
|---|---|
| 3-5 lbs. | Potatoes (red skinner, russet, or Yukon gold), peeled and cut into 1/2-inch cubes. |
| 1 tbsp. | Olive oil |
| 1 | Large white or yellow onion, chopped |
| 4 | Cloves garlic, chopped |
| 12-20 oz. | Beer |
| 32-64 oz. | Low-sodium chicken broth or stock |
| 16 oz. | Very sharp cheddar cheese, shredded fine |
| 1 tbsp. | Dry mustard |
| 2 tbsp. | Worcestershire Sauce |
| 1/4 tsp. | White pepper |
| 1/8 tsp. | Tabasco sauce |
| Salt and white pepper to taste. |
This recipe encourages tinkering. For example, depending on the sharpness of the cheese more or less than the recipe calls for could be added. A spicer soup could use more tabasco, less spicy could omit it all together. Typically, it is best to fiddle more with the dry mustard mixture before adding more cheese. Standard yellow mustard can also be used to boost the flavor of some milder cheeses. The type of beer will also greatly effect the flavor, with lighter beers adding a very subtle flavor.
| Meal Type | Ethnicity | Keywords |
|---|---|---|
| Lunch Dinner |
As you might have noticed, the April 1 launch date has come and gone. Life has been getting in my way a little too much recently, and the proposed show has suffered. Kris and I did re-record the segments for the launch, as the dry-run was exactly that: pretty dry.
I am leaving my current employer on the 9th of May and starting with a new one on the 14th. I purposefully left myself two extra days off to put some undistracted effort into Food Geeking and some other FarPoint shows. In particular, I need to get the nice podcasting interfaces from Podpress working, and a few other surprises Kris and I have discussed that are more iTunes specific.
If everything goes well during the crunch-time development days next week, we should launch very soon after that. I will go out on a limb and say that June 1st will be the latest launch date. Every effort will be made to launch as close to the 14th of May as possible.
I would also like to extend a thanks to everybody who has emailed and posted here with offers to help, I know I have been remiss in responding. I will be following up via email with everybody who has offered in the next couple of weeks as my schedule loosens up and more time becomes available.
Today was going to be the launch date of the first Food Geeking podcast. Early this afternoon, our good friend Joe Murphy lost his fight against cancer. Kris and I have decided to postpone the launch of the podcast out of respect for Joe, his family and his many, many friends.
Joe was a familiar voice to listeners of The Kick Ass Mystic Ninjas, The Dragon Page: Cover to Cover, Slice of Sci-Fi, and Michael and Evo's Wingin' It. His voice, intelligence, warmth and wit has touched many lives throughout the years both in the studio and via the podcasts in which he participated. Joe will be sorely missed.
Kris and I ask that Joe be remembered not through mourning, but through a toast. While Joe is not here to hoist a tankard with us, his legacy endures in all of us. Please join us in raising a glass in tribute to a rare individual and fine friend: Joe Murphy.
If you have the inclination and means, please visit The Joe Murphy Memorial Fund to leave a donation.
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