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The Food Guys

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From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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Location:

United States

Description:

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

Language:

English

Contact:

4062434931


Episodes

Recipe: A Gluten-Free Cake That Is Fit for A King

6/19/2018
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According to stories, this cake was made by the Queen of England herself. This moist, gluten-free treat is iced with chocolate ganache and could be a magnet for the crowd that usually avoids cake.

Duration:00:05:01

The Food Guys' Guide to Pasta

6/12/2018
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Making pasta from scratch can be a daunting task to a novice chef. But its as simple as mixing together eggs and flour, if you have a chef’s secret weapon: a food processor and a hand crank.

Duration:00:04:55

Recipe: Morel Mushroom Lasagna

6/5/2018
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Due to last year's wealth of fires near Missoula, it is a great season for hunting morel mushrooms. Greg and put his collection to good use by making morel mushroom lasagna, a lighter version than the typical ground beef.

Duration:00:04:33

Raising Chickens Locally: The Future Of Agriculture?

5/28/2018
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As the nutritional quality of food declines and monoculture agriculture grows, many Americans have few options for healthy, locally grown food. Main Street Project aims to change that.

Duration:00:04:18

Recipe: Japanese Milk Bread

5/21/2018
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Japanese Milk Bread is known for its unique and slightly sweet flavor. The secret? A milky, watery roux that is made and added to the dough mixture.

Duration:00:04:24

Cutting Out Added Sugar? Try Substituting This Fruit

5/15/2018
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Looking to cut down your processed sugar intake? Greg and Jon recommend using dates, a naturally sweet fruit that originates from the Middle East.

Duration:00:04:31

Improvised Catalan Beef Stew, Inspired By Julia Child

4/29/2018
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Beef stew with rice, onions, bacon, tomatoes and cheese: that's the basis for Julia Child's recipe for "Boeuf À La Catalane," or Catalan Beef Stew. It became the jumping-off point for an adaptation by Greg one night as he improvised on this "hearty dish from the Spanish Mediterranean corner of France," with "a green salad, French bread, and a strong, young red wine" the recommended accompaniment.

Duration:00:06:38

When You Can't Wait For Spring, Try These Vegetables

4/23/2018
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After months of cooking with root vegetables, Jon is desperate for green stuff, but he's reluctant to buy vegetables flown in from thousands of miles away.

Duration:00:05:54

Cook And Baker's Two-Pot, Four-Course Meal

4/1/2018
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Cook and Baker share one weird trick to keep your teeth white no matter how much coffee you drink. Plus, a recipe for homemade Peeps just in time for Easter. And if you thought Pop Rocks were only for kids; think again. MTPR's Cook and Baker (filling in for The Food Guys) walk you through a DIY, seasonal, 'artisanal,' four-course meal. Listen in now, on the Food Guys.

Duration:00:05:23

Adventures In Pecan Pie - With Recipe

3/25/2018
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“It’s refreshing, in some curious way, to know that you can have failures, even though you ARE one of the Food Guys,” says Food Guy Jon Jackson, after fellow Food Guy (and Baking Wizard) Greg Patent explains why, when Jon stopped by the Patent kitchen recently, there were "dangerous-looking" pieces of pecan pie strewn around.

Duration:00:05:26

Do Artificial Sweeteners Induce Glucose Intolerance?

3/19/2018
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Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature , that mice who were fed artificial sweeteners in their water developed glucose intolerance.

Duration:00:05:27

How To Make Pie Crust, The Baking Wizard Way

3/4/2018
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Food Guy Greg Patent, a.k.a. The Baking Wizard , is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.

Duration:00:05:31

Risotto With Fresh Herbs And The Ur-Wheat, Einkorn

2/4/2018
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The Food Guys take a couple of shows to talk about einkorn , the ancient predecessor to modern wheat. Einkorn (rhymes with “fine corn”) means “one grain” in German. As with other ancient grains that have become trendy, the gluten structure of einkorn seems to suit some people better than that of modern bread wheat, Triticum aestivum . Einkorn boosters point out that, compared to bread wheat, it's low in starch and high in protein, and tastes nutty and earthy.

Duration:00:05:46

Recipe: Hazelnut Streusel Sweet Potato Pie

1/4/2018
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Hazelnut Streusel Sweet Potato Pie Greg Patent writes: Sweet potato pies were very popular with 19th century cooks. Here's one with a terrific hazelnut streusel topping that is a great contrast to the smooth, creamy filling. This is one of the pies I make for Thanksgiving. Make it anytime sweet potatoes are in season.

Duration:00:05:12

Poetry In Baking: Emily Dickinson's Black Cake (Recipe)

12/19/2017
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Emily Dickinson's Black Cake Greg Patent writes: The poet Emily Dickinson prided herself on her skill as a cook, and she was extremely proud of her black cake. This is a scaled-down version of her recipe, which was quadruple this one, and baked in a milk pail.

Duration:00:05:10

Recipe: Lime-Avocado Cheesecake

11/19/2017
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Avocado-Lime Cheesecake with Oatmeal Brittle Crust and Gingered Blueberry Sauce This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish. Make the brittle first. You’ll have much more than you need for the crust and sauce, so you can enjoy leftovers as a special candy treat.

Duration:00:05:07

Recipe: Provençal Garlic Soup

10/1/2017
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In an episode of "The French Chef" tv series titled, "Steak Dinner For Four in Half an Hour," Julia Child introduced young Food Guy Greg Patent to a deceptively simple recipe for Aigo bouido, Provençal garlic soup. When Other Food Guy Jon Jackson encountered the same recipe in one of Child's cookbooks, he was taken aback by the first ingredient. "Two HEADS of garlic?!" Yes, indeed. This sweet and delicious soup features two heads of garlic, fresh herbs, cloves, three egg yolks and olive oil.

Duration:00:06:03

We Can Thank Napoleon For The Italian Fruit And Nut Bread, Bisciola (Recipe)

9/3/2017
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Julia della Croce, who blogs authoritatively about Italian food, first tried the dense, sweet bisciola (pronounced "bee-shee-OH-la") in Italy's Valtellina Valley. Known as biscieùla , pan di fich (“fig bread”), panun , or panettone valtellinese , it's denser than the brioche-like pannetone you'd find in Milan.

Duration:00:05:14

Recipe: Peach Ice Cream

8/27/2017
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Food Guy Jon Jackson recalls childhood summers, trying to crank an old-fashioned ice cream maker: "Your little arm would get weak after a few turns of that thing, if you could turn it at all. But you'd never forget the taste of that peach ice cream." The Food Guys's recipe is below. "Consume it while it's very fresh," says Other Food Guy, Greg Patent.

Duration:00:05:25

Recipe: Cherry Clafouti

7/30/2017
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It's Flathead cherry season in Montana, and the Food Guys are on a cherry clafouti kick. "If you have access to Flathead cherries, now is one of those moments in your year that will only last a few weeks," urges Food Guy, Jon Jackson. Clafouti, the simple French dessert, features a custard base topped with fresh cherries and it's perfect for late July and early August.

Duration:00:05:28