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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

Asian Sauces Can Pep Up Your Cooking

11/11/2018
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Asian sauces add zip to more than just Chinese dishes; they can pep up barbecue, chili, duck, chicken or broccoli. Chinese chefs use these off-the-shelf sauces in their kitchens, so you can, too. Oyster sauce, soy sauce, hoisin sauce, chili paste, black bean sauce with garlic, plum sauce, satay sauce, sriracha: all of them keep well on the shelf or in the fridge. They'll serve as a condiment, a spice, or a marinade.

Duration:00:05:02

What's The Impact On Greenhouse Gas Emissions Of Eating Animal Protein?

11/4/2018
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The Food Guys, Jon Jackson and Greg Patent, want you to consider eating less meat and dairy. They've been looking at a meta-analysis of food's environmental impacts , published in Science in June, titled "Reducing food’s environmental impacts through producers and consumers." The study asks not only how food producers can reduce their environmental footprint, but what role consumers play. The answer to the latter: a big one, if we are willing to change our diets.

Duration:00:04:53

Recipe: Cecilia Chiang Shrimp

10/28/2018
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Food Guy Greg Patent stays alert for new ways to cook shrimp. When a friend pointed out this recipe by legendary 98-year-old retired San Francisco restauranteur, Cecilia Chiang , Greg made a beeline for it. He dresses up its simplicity with added vegetables, ginger and garlic, transforming it into a delightful main dish.

Duration:00:05:43

Nancy Silverton's Sourdough Bagels, Adapted By The Baking Wizard

10/21/2018
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Nancy Silverton's recipe for sourdough bagels comes from her classic book, Breads From The La Brea Bakery . Food Guy and "Baking Wizard" Greg Patent doesn't rely on Silverton's beloved recipe to satisfy just his summertime bagel-baking jones. He even uses a sourdough starter begun years ago following Silverton's in-depth instructions.

Duration:00:05:07

Apple Tart Lessons

10/15/2018
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Food Guy Jon Jackson knows his apple varieties, so when he decided that a tart made from a sauce of Discovery apples would be a winner, he was correct. He just had to wait a day. Jon's story highlighted a lesson that other Food Guy, Greg "The Baking Wizard" Patent, learned years ago: the flavor of tarts and pies sometimes improves with age.

Duration:00:05:32

Kulebyaka: Between The Salmon And The Pastry, What's Not To Love?

10/7/2018
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Kulebyaka ("koo lebYA-ka"), the multi-layered "king" of salmon pies of the Russian Far East, is an excellent party dish because on party day, you can simply roll out the pastry, assemble the kulebyaka a couple of hours before serving, and bake and serve the pie warm.

Duration:00:04:45

A Brioche Tart So Good, It Made Julia Child Cry

9/30/2018
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It's good to be a Food Guy, especially when you're Jon Jackson showing up in the kitchen of fellow Food Guy, Greg Patent. As Jon puts it: "Quite often, he has something on hand he wants me to try." Recently, that something was Nancy Silverton's brioche tart with white secret sauce.

Duration:00:05:25

Pork Barrel: How To Barbecue For A Crowd

9/23/2018
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"Barbecue may not be the road to world peace, but it's a start." - Anthony Bourdain From Korea to Kansas City, Brazil to Cleveland, people love to smoke meat over wood or charcoal. Food Guy Jon Jackson attended a family gathering where forty people enjoyed the host's clever technique for barbecuing pork ribs en masse.

Duration:00:06:09

Summer Apples: To Bake, Or Not To Bake?

9/16/2018
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"I didn't even KNOW some apples ripen in July." So asserts Food Guy Jon Jackson - in spite of the quarts of applesauce he cooks each year from White Transparents, one of Montana's summer apples. When it comes to early apples, Other Food Guy Greg Patent, a.k.a. The Baking Wizard, needs to know: can you BAKE with them?

Duration:00:04:16

Improv Dish: Beans

9/10/2018
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The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried brown mystery-beans in the cupboard and decided to cook them, an ad hoc meal developed. You, too, can improvise a main dish based on a staple ingredient. Here's how Greg's version came together.

Duration:00:05:33

Food Guys: The Origin Story

9/3/2018
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Greg and Jon recall how "The Food Guys" came to the airwaves.

Duration:00:05:20

Recipe: Gluten-Free Texas Jalapeño Cornbread

8/27/2018
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This week, we have another cornbread recipe, but this time, it's flourless. And spicy.

Duration:00:04:24

Montana Sweet Corn: Why Local Is Better

8/20/2018
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Today, The Food Guys discuss an unusually delicious type of grass: corn. All "sweet" corn isn't equally sweet or flavorful, as you'll discover the minute you bite into an ear of locally-grown corn.

Duration:00:06:02

Recipe: Easy Energy Bars

8/13/2018
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Store-bought energy bars aren't cheap. Why buy them when you can make your own? You'll save money, and you can adapt them to fit your tastes. You can also store them in your freezer for months on end. Bars are easy to make - they're not baked or cooked - and they're filled with wonderful ingredients.

Duration:00:03:59

The Science Of Ice Cream

8/7/2018
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I scream, you scream, we all scream for ice cream! The Food Guys discuss the book "Hello, My Name Is Ice Cream: The Art and Science of the Scoop" by Dana Cree. The book covers everything you could possibly need to know about ice cream, sorbets, gelato and frozen yogurt.

Duration:00:05:20

Montana Sweet Cherries, A Great Pick For Pie!

7/31/2018
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The Food Guys discuss the differences between sweet and sour cherries, and how to bake a delicious slab pie from Montana-grown sweet cherries.

Duration:00:05:25

Bravetart: A Groundbreaking History Of Iconic American Desserts

7/23/2018
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The Food Guys discuss their new cookbook rave, "Bravetart" by Stella Parks. "It's not a labor of love, it's a labor of devotion." says Jon Jackson. Parks researched the book, a history of desserts, for five years. All sorts of favorites are included - you can make classics at home while you learn about their history.

Duration:00:04:42

Greek Yogurt And Chili Peppers: A Surprising Twist On Cornbread

7/16/2018
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The Food Guys create a bold and delicious cornbread recipe, great to accompany a good chili dish .

Duration:00:04:21

The Essentials Of An American Classic: Chili

7/10/2018
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You need three key ingredients for a proper chilli dish: meat, beer, and of course, chilli peppers. Our Food Guys, Jon Jackson and Greg Patent are passionate that Chili powder IS NOT CHILI. Chunks of meat, beer and fresh ingredients are essential for a good chili. Chili powder is not chili folks! So don't go to the grocery store and buy a pack of powder when you can easily make a great chili by using fresh peppers! "The Food Guys" explain how.

Duration:00:05:04

How To Uncover Hidden Sugars

7/3/2018
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Sugars are creeping into our diets and, "Even if you're reading labels, you have to read the labels with some insight," says Jon Jackson. "There's a lot of hidden sugars in our foods, that even people who are well-intentioned and disciplined find it difficult to restrain their weight growth because they keep running into hidden sugars." Listen in now to learn more about where hidden sugars are showing up, and how to spot them on food labels.

Duration:00:03:53