Episode 15 :: 燒賣 (Shaomai)

Pork Shaomai

Chinese food – it’s the mother to all cuisines. And traditional Chinese food is so far beyond what we’ve grown accustomed to thinking Chinese food is. Today, we’re enjoying Shaomai – steamed pork dumplings. Very simple, easy to make, a delicious beer snack, and very Chinese. To go with that, some Crooked Tree IPA from Dark Horse Brewing in Marshall, Michigan – sent to us courtesy of Groucho at The Beer Report.

There’s a lot of audio clips to share on the show – more than usual. We hear from Tim Lang, a scientist who coined the phrase “food miles” in the early 90’s to describe the distance our groceries have to travel to reach us. There’s also a report from the congressional panel hearing over the biggest meat recall in US history. Steve Mendell, the president of the processing plant responsible recently went before a congressional panel and denied claims that the cows shown on the video were actually processed. So they showed him video of those cows being led into the processing house. As soon as they did that, he had to admit that he was lying – hilarious. Listen to him dance. Dance white boy, dance!

Andrew Zimmern (from Travel Channel’s “Bizarre Foods”) sure loves to eat male reproductive organs. You may have noticed I love to point it out every time he does it. Well this time he’s over-done it. He visits a restaurant in China that only serves penises. Listen as Andrew dies and goes to dick heaven.

Finally, Tony Bourdain is cornered backstage at a special dinner function by Adam Roberts of Food Network’s “FN Dish.” The kid actually has the balls to ask Tony his opinion of the Food Network. Well, Tony’s never short on opinions, and neither am I. With the exception of a few shows, Food Network sucks, and we need someone to develop the antidote. Where’s Pirate TV for foodies? More cursing, less bleeping, and show real chefs. FN has become designed for housewives and old women and it’s annoying. If you want to read the stuff that was bleeped out of the interview with Tony, check out Adam’s blog.

Download Episode 15 here.

Download the recipe for Pork Shaomai here.

Music from this episode: “Bahama Mama” by Yam Yam. Buy it in the iTunes Store.


Episode 14 :: The Real Green Acres

Shaun visits with us again to continue our discussion of life on a farm, and gives us his thoughts on organic farming, the affects of immigration, and more.  He even goes in-depth in describing what palpation is and how it’s done.  This episode is definitely NSFL (Not Safe For Lunch).  You’ve been warned.

Before Shaun visits, I wanted to share a few things with you.  The show is gaining a firm listener-base, and one of our shows has reached the 700th download plateau, with another rapidly catching up to it.  In addition, we’re enjoying a solid number of regular listeners.

Rick from Big Foamy Head has shared a beer with us, which I’m happy to  enjoy on the show. It’s “Collaboration not Litigation Ale”  – a blended Strong Belgian Ale from Avery Brewing and Russian River Brewing. The two breweries have brewed a beer that they’ve both named ‘Salvation’, so instead of battling over who got to keep the name, they decided to mix the beers and share it with the world.  It’s an incredibly complex Strong Belgian with deep fruit flavors and a massive body.  Thanks again, Rick!

Chris Cosentino, the executive chef at Incanto, was preparing some of the courses for a recent “Head to Tail” Dinner. They shot some video of Chris preparing the meal, and I’m sharing some of the audio from that with you. Chris has a cookbook ready to be published but needs representation.  Could someone please discover this man and help us make him famous?  He’s a very innovative chef, and he tells it like it is.
Listen to Episode 14 now.

Episode 13 :: Bambi With a Side of Fries

Yum! Venison with Pomme Frites.

I’ve never tasted venison before, so this is a first. And what a better way to have it than with a side order of pomme frites? Join me on my journey while I eat the most innocent of God’s lovely little creatures. I’ll even teach you the proper way to make the best French Fries you’ve ever tasted.

The New York Times recently ran an editorial by Jack Hedin, who’s a farmer in the midwest. He explains how the government actively prohibits small farmers from growing fruits and vegetables so we don’t waste valuable land where subsidized crops might grow. News? Not really, but an interesting read.

To go along with the tenderloin of venison, we have an incredible barley wine. It’s Insanity from Weyerbacher in Easton, PA and it comes courtesy of Sick Puppy at Should I Drink That? I can tell you now – I was floored.

The Germans think of everything. They’ve given us so much – the hot dog, the Autobahn, Kraftwerk, Hefeweizen, and the Porsche. Well, all of that was nothing. They’ve reached the heights of their inventiveness now. It’s a Cheeseburger in a can.

Officials in Tokyo are offering a worldwide “authenticity screen” for restaurants that claim to be Japanese. This may lead to something similar to the Michelin star system for any Japanese restaurant in the world.

Top Chef Season 4 begins next week, and the Food Network is an even bigger train wreck than we ever thought.

All of this and more in Episode 13. Download all 30 minutes of jam-packed fun here.

Music in this episode: “Antarktida” by Gluk.