30 Sep 2016 at 8:03pm
There's been a lot of questions about curry leaves coming up as of late. I figured now is as good a time as any to answer them.The audio in ogg or mp3 can be found here or in iTunes. (... More)
18 Sep 2016 at 2:18pm
As promised, here's the written instructions for the basic daal tarka: http://goonswithspoons.com/Daal_TarkaThe thing about daal is that there are so many different types out there that it's impossible to pin it down to one technique or recipe. I tried to give general overview here about the regionality of daal, and how it generally works for (... More)
Fat Free :(
12 Sep 2016 at 3:40pm
In response to Margie, I've made a new episode, discussing fat free cooking. It's been difficult but I'm glad I tried it.
Cooking cheap greens
18 Jan 2015 at 12:31pm
It's FINALLY hit above the freezing temperature here in New York, so I'm not as bummed out about cooking as I've been; the really cold weather makes it difficult to get up the motivation to do very much at all. To celebrate, I've put up a new podcast episode! Feel free to give it a listen.
23 Nov 2014 at 2:59pm
Hi all! Today we're going into the foods you can make at Thanksgiving, whether you take it with you, make it for your own home, or suggest it to others.Mashed Potatoes5 lbs potatoes, boiled until tender2 cups coconut milk (full fat)Salt & Pepper to tasteBoil the potatoes until tender. Mash them up slightly, until it's where you want it. Add the (... More)
10 Nov 2014 at 11:31am
Today in the podcast, I talk about how to store kale.
Breading without eggs
15 Oct 2014 at 9:31am
Today, we tackle the question of how to get a breading onto a thing without using eggs. Hopefully this helps some of you out.
8 Oct 2014 at 6:29pm
Very short one today, because about 1/2 way into the recording, my head started pounding in screaming pain. Apologies. Going to go lie down. I didn't want to deny you the dubious joy of listening to me ramble. (... More)
Podcast Episode 4: Sick food
1 Oct 2014 at 8:12am
Today, I'm not feeling well at all, so I ramble on about food to make when you're feeling sickly.Cabbage Soup1 1/2 lbs cabbage, chopped1 TB canola oil1 tsp cumin seed1 tsp sesame seed1 large onion, diced1 green chilie pepper, chopped (with or without seeds)1/2 tsp turmeric powder2 litres water, boiling3 TB grated gingerIn a deep pot, add the oil, and (... More)
4th of July, Salads, Mayo, Dressings
30 Jun 2013 at 11:44am
Videos from my cooking demo in Madison, WI.Soy Milk Mayo1/3 cup Soy Milk3/4 tsp cider or distilled vinegar2/3 cup canola oilSalt, to tasteSeasonings, to tasteIn the blending container, add the soy milk and vinegar, and mix with an immersion blender. Add the canola oil, and make a plunging motion with it to get all the ingredients emulsified. Fat Free (... More)
4 May 2013 at 7:45am
Today, we discuss oils. Cooking oils, finishing oils, and oily oils. Give it a listen here if you'd like, or subscribe in iTunes to get the episode on your iDevices.
Quick Guest-Pleasing Pantry Staples
18 Mar 2013 at 5:26pm
There's a few things that I like to keep on hand at all times, in case of unexpected visitors (or, in some cases, visitors that I forgot we're having). Today's podcast explores that.
29 Jun 2012 at 9:26am
A few weeks ago, the lovely Barbara Degrande asked me to be on her show, Veganacious. We didn't strictly talk about food (although there was gratuitous food chat going on). She had to spend a fair bit of time editing the thing, because we both got so caught up in having our conversation, that we lost track of time, and the thing ended up rambling (... More)
3 Jan 2012 at 2:09pm
Christy Morgan, the author of The Blissful Chef, did an interview with me a few months back. Unfortunately, I was stupid, and uploaded it to my website holder. Which I lost access to. Which I then had no backup of, because I'm dumb. Then, she graciously agreed to do a do-over. This is the do-over. However, after editing it, and fixing it, the program (... More)
Philly Style Soft Pretzels
20 Nov 2011 at 1:50pm
From 11/20/11 EDIT: When rolling out the pretzels, please make sure to roll them out thinner than you think you want. As soon as you dip them into the boiling water, they will swell BIG TIME. If I can manage to knock up a batch of pretzels without screwing it up, anyone can.1 1/4 cups of water, at body temperature1 package (2 tsp) of yeast2 cups all (... More)
Cached every 5 min. Retweets are not included (coming soon).