Food Geeking show number two is up and we now have proper show notes:
- Kitchen Essentials
- kosher salt
- Kris is anti-gadget, pro basics
- knives
- cast iron
- Stocking a new kitchen
- Can Aaron Cook it, part 2
- Corned Beef
- recipe
- prepartation
- serving and storage
- Question from the live audience
- More on salt
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.
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Comments
Better than caffeine
Woo-hoo! Made my day.
Finally!
Yea! I can't wait to listen to this!!
Another Solid Show!
You might consider having the intro to "Can Aaron Cook It?" early in the show, and the results in a later segment of the same show. Only if you have enough recipes for him to try though, otherwise spaced out as they are now is just fine...
Now, if there was only location audio in the show, perhaps from... a street festival or something? That'd be swell, eh?
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Creator of the Really Big Things Podcast serial
Find Really Big Things as Part of Jack Mangan's Deadpan Podcast
http://www.jackmangan.com
Re: Another Solid Show!
Thanks JB,
The "Can Aaron Cook it?" will be returning segment, but won't necessarily appear in every episode, so we are spacing them out a bit more.
This episode was recorded quite a bit ago... fear not, we might have a "street festival" something or other in the pantry, and I'm sure will surface. I just can't fathom how you would know anything about it.
Kris
Co-host of Food Geeking
re: essential kitchen gadgets.
I appreciate your discussion about essential kitchen gadgets, but, personally, I think your lists are waaay too long. Especially for somebody just starting out. Like two knives will pretty much get you through anything you need--a 8 or 12 inch chef's knife, and a smaller paring knife ought to do it.
And, as much as I love cast iron, if I had to choose only one pot, I'd choose my 4 quart saucier over my Lodge. It's got sloped sides, so I can use it as a saute pan, it's deep enough to use as a sacuepan, and it's just large enough to do a soup for 4. It's dishwasher safe, too, and a lot lighter than cast iron.
To round out the list, I'd want a silicone spatula, a large serving spoon that can be used to stir and serve, a good pair of tongs, a whisk, a 9X13 baking pan, a round casserole dish, and some prep bowls that can also be used as serving bowls.
Thanks for the feedback!
Thanks for the feedback! I think at some point we're going to do some sort of outfitting/retrofitting/cleaning out your kitchen segment, or a beginning cooking segment. Perhaps both!