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Smy Goodness Podcast

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United Kingdom

Twitter:

@smygoodness

Language:

English

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07717823810


Episodes

Ep25 - Gooseberries and Gooseberry Gumbo at Jimmy's Festival on Jimmy's Farm

7/26/2018
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Notes: 0 - 1.00: intros 1.00 - 9.35: Gooseberry history, etymology, pairings, Egton Bridge Gooseberry and world’s biggest gooseberry, banned in the USA, Enclosures Act 9.35 - 14.20 Still life paintings by Dutch artist Adriaen Coorte, landscape painting by British artist Isabel Naftel, contemporary painting by Indigenous Australian artist Kerry Madawyn McCarthy 14.20-16.30 Intro to Jimmy’s Festival 16.30 - 23.30 Snippets from my food demo at Jimmy’s Festival 23.30 -...

Duration:00:25:19

Ep24 - Fiori di Zucca with Orso Tosco

6/24/2018
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Orso Tosco, author of Aspettando i Naufraghi This episode it's the zucchini aka the courgette and their stunningly beautiful flowers. As my guest was Orso Tosco, the Italian author who has just published his novel, Aspettando I Naufraghi. For his topic Orso chose fiori di zucca or courgette/zucchini flowers as they feature in his novel and are one of his favourite dishes. As we will see there is a strong link between Italy and courgette flowers which will play out in our chat, the artwork...

Duration:00:51:08

Ep23 - A Rhubarb of a Pickle of a Jam

5/21/2018
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This episode looks at where rhubarb came from and how it traveled the world. I look at the changes from how rhubarb was first used by humans to how it is enjoyed today. We'll learn about the etymology of rhubarb, the need for albarelli drug jars and then there's the utterly interesting link between rhubarb and the Zoroastrian creation myth. I'll share why the culinary tradition of Forced Rhubarb fully deserves its PDO status. Go to SmyGoodness.com to see the artworks I was...

Duration:00:21:08

Ep22 - Bubbly: Champagne, Prosecco and Cava - 12 Foods of Christmas

12/29/2017
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At Christmas-time and New Year we drink more of it than ever and it seems perfectly acceptable to be cracking open bottles of bubbly before noon or anytime you have guests round. It’s also the perfect gift to bring round, a ribbon tied round the iconic bottle. Bubbly is a great aperitif, can finish off a meal, be paired with liqueurs or drank on its own. Those bubbles can go straight to ones head…and what starts as giddiness…quickly moves into tipsiness…which is sure to end in headache if...

Duration:00:07:26

Ep21 - Christmas Chocolates - Twelve Foods of Christmas

12/29/2017
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This mini-episode is just a little taster, chocolate will get a FULL ON episode in the future, here we are just focusing on Christmas chocolates such as chocolate coins, chocolate tins and trays. From its roots in South and Central America cacao has created joy and good tidings everywhere it has gone and we love to gift it, share it and gorge on it at Christmas. yougov.uk Save

Duration:00:08:15

Ep20 - Gin & Sloe Gin - Twelve Foods of Christmas

12/29/2017
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It's the mid point between Christmas and New Year…we might benefit from a break from the excesses. We can't go cold-turkey from the excesses of non-stop food and drink so a gin and tonic or a bit of sloe gin is a welcome comfort. The Sloe, or wild Plum, is the fruit of the Blackthorn found in the hedgerows. By autumn these small fruits are oval, blue-black and their sourness makes them perfect to cover with sugar and gin which by Christmas has formed into a perfectly luxurious holiday...

Duration:00:08:15

Ep19 - Christmas Chutney - Twelve Foods of Christmas

12/24/2017
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How do you eat your chutney? What is your favourite cheese and chutney combination? Today’s Christmas food is chutney. Since the last 12 Foods of Christmas episode featured cheese, it would seem only fitting that we follow that up with chutney. I have often been asked by Spanish or Italian friends or customers what a chutney is. Chutney originated in India and has now become a staple condiment that has no standard recipe. Discoveries, capitalism and colonialism all contributed to chutneys...

Duration:00:12:39

Ep18 - Christmas Cheese - Twelve Foods of Christmas

12/20/2017
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It’s a perfect symphony of seasonality. Many cheeses that we enjoy at Christmas have been made in the summer and are just coming in to peak maturity around the holidays. What’s your cheese? British classics or continental cheeses? Are you someone who goes for the cheese board rather than a pudding? Luckily at Christmas you can sample ALL the cheeses and all the puddings! It's a perfectly delicious puzzle when choosing ones post Christmas dinner plate of cheeses and pairing them with...

Duration:00:08:02

Ep17 - Oranges - Twelve Foods of Christmas

12/16/2017
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In the 5 or 6 weeks prior to Christmas is when clementines, satsumas, manderins and tangerines come into season and join forces to dominate the fruit bowl. Their flavours and essences appear throughout our food, drink and traditions throughout Christmas. Find out about the roots and origins of oranges and the differences between the easy-peelers. We'll learn about St. Nicholas and why we put oranges in stockings with help of Gentile da Fabriano and his painting, Three Gold Balls. Three...

Duration:00:07:43

Ep16 - Mulled Wine - Twelve Foods of Christmas

12/13/2017
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It has lots of the familiar spices we associate with Christmas infused together in warmed wine, spirits, fruit and sugar. Walk in to a party from the cold and serving mulled wine and you’ll know instantly as it saturates your sense of smell and warms you up as it fills your belly. Since pre-history we have found ways to drink fermented beverages and we owe thanks to the Greeks and the Romans for specifically bringing mulled wine to Northern Europe and throughout the world. We'll discuss...

Duration:00:08:04

Ep15 - Christmas Goose - Twelve Foods of Christmas

12/13/2017
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Goose - the squatted, more flavourful, dark meat alternative to their dry, white-melted fowl cousin the turkey. The custom and popularity of eating a goose during autumnal and winter harvest and holidays stretches from when they were domesticated by the Egyptians over 4000 years ago. This episode looks at traditions throughout the ages including the long-running Tavistock Goosey Fair, Michaelmas, the Smithfield's Market Christmas Eve Sale and the goose/turkey dynamic of Charles Dickens' A...

Duration:00:05:39

Ep14 - Cinnamon - Twelve Foods of Christmas

12/12/2017
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It works sweet or savoury and can be oh-so overpowering if you let it. It’s not my favourite spice and is one that I use sparingly so that it doesn’t dominate a dish, but properly balanced, cinnamon brings warmth and depth of flavour to dishes all year round but particularly at Christmas. We'll look at its importance throughout the ancient world, how beneficial it is in terms of health and how it is only recently enjoyed by the masses. Artwork from 'Tractatus de Herbis' by Dioscorides,...

Duration:00:05:38

Ep13 - Cranberry Sauce - Twelve Foods of Christmas

12/11/2017
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These small, round, bright-red berries are more tart than sweet which makes them a perfect accompaniment to roast meat and dinners bringing a nice bright dash of Christmas red to ones plate. This week we look at how these North American fruits have become part of Christmas, gained status as a superfood and the many ways they can be enjoyed throughout the holidays and year-round. Save

Duration:00:06:25

Ep12 - Brussel Sprouts - Twelve Foods of Christmas

12/10/2017
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When I was little I was sure that someone with magical powers had shrunk cabbages into bite size portions. If you don’t think they taste delicious, you’re probably cooking them wrong! And if you’re just eating them at Christmas…well lots of people do but they deserve a place at the table beyond the Christmas holidays and sprouts are a £650,000,000 business with loads of varieties to try and inventive pairings and ways to prepare them. Artwork from Amedee Varin. Save

Duration:00:05:27

Ep11 - Mincemeat - Twelve Foods of Christmas by Smy Goodness Podcast

12/7/2017
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Mincemeat and mince pies are markers of Christmas. Mincemeat is the filling baked inside pies and they originally contained dried fruit, spices, vinegar and meat when they first appeared in the 15th century. There’s the old wives' tale that you should eat a mince pie on each of the 12 days of Christmas for good luck in the upcoming year...if I eat two per day will it bring me double the good luck next year? Listen for a brief look at the history, art and design of mincemeat.

Duration:00:06:32

Ep10 - Plates and Platters with Tim Parker of You'll Soon Know on NTS

11/23/2017
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This week I sat down with Tim Parker the Web Developer, Designer, DJ and host of the NTS radio programme You'll Soon Know. We discussed food and music memories, travel, design and how we approach and share all of the above. Before my chat with Tim I look at the history of plates from our pre-history days as humans and their quick evolution from functional pieces to decorative, artistic and even space exploring items. The work of Judy Chicago, Chloe Wise, Dr Amanda Furman's The Ascent of...

Duration:00:41:20

Plates and Platters with Tim Parker of You'll Soon Know on NTS

11/23/2017
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This week I sat down with Tim Parker the Web Developer, Designer, DJ and host of the NTS radio programme You'll Soon Know. We discussed food and music memories, travel, design and how we approach and share all of the above. Before my chat with Tim I look at the history of plates from our pre-history days as humans and their quick evolution from functional pieces to decorative, artistic and technological. The work of Judy Chicago, Chloe Wise, Dr Amanda Furman's The Ascent of Woman, the...

Duration:00:41:20

Ep9 - Anyone Sycophancy a Fig?

10/14/2017
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Figs are one of the earliest if not our earliest cultivated plant. Their reverence surely stems from their historic connection to our own agricultural journey and they are a symbol of abundance and important to ancient peoples, cultures, art, cookery and religions. They are symbols of fertility, wealth, youth and the brevity of life. This episode will look at the Greek etymology behind 'sycophancy' and the Roman Apicius' recipe for fegato. Artists discussed include Giovanna Garzoni,...

Duration:00:15:54

Ep8 - Dumplings with Peiran Gong and Tongtong Ren of Chinese Laundry Room

9/13/2017
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They occur all over the world in some shape or form - you might know them as ravioli, empanada, gyoza, fufu, piroges, tortellini - pastries filled with savoury meat and/or vegetables or even sweet versions filled with fruit. They can be steamed, boiled, broiled, baked or fried. This episode will focus on the Chinese dumpling, and look at how this ancient food is the epitome of a food so steeped in art, history and design that, when done properly, is a little edible works of art. I will...

Duration:00:50:10

Ep7 - Bunches of Grapes

8/22/2017
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Grapes are one of the first plants to be grown domestically by people and their cultivation cycle has been embedded deep within us. One only needs to look at the symbolic, religious and cultural importance of grapes to get a small fathoming of what they must have meant to the early peoples who first fermented them to what they mean across the world today. Since Ancient Greece artists have used grapes to show off their artistic skills by capturing the beauty held within both the individual...

Duration:00:16:17