Welcome to the Culinary Libertarian podcast. I want you to succeed in the kitchen if you are baking or cooking. The mystery and amazement of restaurant cooking can feel intimidating. You can do this and I'll help. Listen along to how easy it can be and you can get in the kitchen and get cooking.
A solo episode today. I'm discussing how to find different ways to cook familiar foods for more interesting choices at dinner but also to compliment or contrast the main item on the plate for an enhanced dining experience. Doing so isn't difficult, but there's a good chance no one ever showed you how. If you weren't told what to do, how are you expected to succeed?
Find the show notes page with a link to not one but three recipes here
Chris Calton, Mises Wire contributing author, PhD history student at the University of Florida, and contributing writer to the Austro Libertarian magazine joins me to discuss his article in the Summer 2019 issue of the Austro Libertarian. He wrote a piece about socialism before Marx, what it looked like, why it was thought of and thought to be a good idea, and where are we now.
Find links to the excellent resources Chris mentioned as well as an excerpt of his article at the show notes page
A solo episode today talking about the basics of pickles and pickle processing. With the harvest of tomatoes coming in and my fondness for stewed (canned not pickled, but maybe green tomatoes [yes, I know tomatoes are pickled but I see no good reason why]) pickling seemed a perfect way to save some of the garden gifts.
Show notes and the recipe I mentioned is linked at the show notes page
Luke Tatum returns to the show. He's started a very neat digital game project which he'll tell us more about. It has spies and the CIA and government and fried chicken. Luke and I talk about some of the key aspects of the game, how interested people can help Luke's team see the game to fruition and them we get a bit more philosophical in our day to day things which seem to mirror some of what the game will include. Luke also has a book recommendation I went out and purchased. It is very much worth it.
Find the show notes with links for support to Luke's venture as well as the book here
Jimmy Clegg and I dive into some other issues beyond just Keto. We also touch on 3 articles which show how what we've been taught or lead to think is so may not be so at all. The why of all that is another episode.
Find the show notes with all the references linked here
Baker, teacher, and author Peter Reinhart returns to the podcast to talk with me about some baking basics, starting with what's the difference between taste and flavor. We discuss how to get the most from your breads or muffins as well as the all-important question of just what is success and who defines it?
Show notes page with the links to Peter's book as well as those he mentioned is here
Kyle Mamounis returns to the show to talk about metabolism. Kyle's previous visit was to talk about sugar and fat, so we up the ante to find out what the body is doing with the food we give it. Metabolism is a complex issue but Kyle does good work to make it easy to understand and also gives some insight about the misinformation available on line.
Find links to the books mentioned as well as the post Kyle mentioned about site suppression at the show notes page
Mike Maharrey joins me to talk about how some issues cross all political barriers to unite everyone. Medical marijuana has been one and the other emerging topic is food rights. What right has a desk jockey to tell you you cannot drink raw milk? What's the enforcement and how can that be done? People don't need the government in the medicine cabinets, bedrooms, and now, kitchens. Find out Mike's ideas about how to start to end that.
Find the show notes with the many links Mike mentioned here,
My guest Karen Q, a Revolutionary War historian shares some of her stories about the food and drink of the time, some juicy bits about some of the more infamous fellows and what life was like for those people not fighting for our independence.
Show notes with links to the books Karen mentions, and the drink recipes, is here
KC Gonzalez is my guest. He's currently the executive chef at his place of employment and shares with me some of the challenges facing cooks who wish to be chefs as well as what it takes to get in to a fast paced busy kitchen. It is not like they show on TV.
Find the show notes page with the affiliates mentioned as well as KC's podcast here
Dr Jeffrey Herbener, chair of economics at Grove City College in PA, is my guest to talk the basics of money, currency and capital. What's the difference, why does those distinctions matter to us and how can we learn to be better off with that knowledge?
Show notes for today's episode with links to some resources mentioned in here
Khalil Saadiq joins me to talk vegan baking and some of the challenges which come with trying to keep vegan and bake and at least apporximate the original. We got into a bit more than just the baking side and delved a bit into food philosophy as well and if choices made are for diet or ideology.
Show notes for today's episode are here with links to affiliates mentioned.
I'm solo today talking about mixing and baking cakes and the preparation for that. Even through all the kinds of cakes, there remains a few constants and that's the focus today. Once these basics are made habit, the next steps come easy and you'll be dazzling everyone soon enough.
Show notes with the recipes mentioned is here, https://www.culinarylibertarian.com/44
Alex Merced, vice chair of the National Libertarian Committee, joins me to talk some basics of libertarianism, including how seeking to help by forced business practices in the form of government fiat can cause more harm than intended.
Show notes to this episode and links to Alex's websites is here
My guest today is John Moody, homesteader, food rights activist and co-hos, with Joel Salatin, of Rogue Food Conference. John and I talk homesteading a bit, farming a lot and some food rights issues, but really, the health of the soil is a direct link to the health of the people who eat that food.
The show notes page, with a link to register for the conference, is here, https://www.culinarylibertarian.com/42
My guest today is Jerica Cadman of Shady Grove Ranch in East Texas. We're talking about farming and eating healthful foods and, how sometimes, the food we buy isn't healthy for us or the animal. Specifically, we're talking about the arsenic levels in chicken feed which turned out to be arsenic levels in chicken meat. Pretty scary stuff. Arsenic was a solution to a specific problem, but the solution to that problem started with the factory farming in general. Arsenic in chicken feed was treating a symptom, not the disease.
The show notes page for our talk is here, https://www.culinarylibertarian.com/41
This is my appearance on the Chef's Meal podcast when we discuss sourdough bread making. KC and I get deep into the flour bin, so to speak, about how to make the best sourdough you can and some basic breads 101 as well. The best way, of course, is dive in. We give you some good basics for staying afloat. Okay. Enough swimming metaphors.
Show notes for this episode with links to affiliates and recipes mentioned is here, https://www.culinarylibertarian.com/40
My guest, Azher, speaks with me about Indian food, his memories of India as a child and what we can learn about cooking in the spirit of Indian food.
If you are enjoying the content I bring, please support this podcast with an Anchor donation.
Show notes to this episode are here, https://www.culinarylibertarian.com/39
James Beard award winning author Peter Reinhart joins me to discuss his new book. On the way to getting there we discuss what it takes to make and bake superior bread and what can be learned from waiting.
The show notes for this episode, with links to this book and others of Peter's books is https://www.culinarylibertarian.com/38
If you liked this episode, I would greatly appreciate your support through the Anchor app support here, https://anchor.fm/dannreid/support.
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Fresh herbs bring such great flavor to food, but sometimes how to use them best is a mystery. So too with spices. How do professional cooks get the most flavor from these need not stop you any longer. It's not hard, but probably no one told you. Well, let's fix that.
Show notes for this episode with links to books and recipes mentioned is here, https://www.culinarylibertarian.com/37
A side hustle, or a side job, is growing in popularity, especially as an internet marketing job. I've had my toes in this for a while and have learned a couple of things which I share on this episode. I've learned a few things which seem pretty solid and one of them is be patient.
See the show notes with the affiliate links and books mentioned here, https://www.culinarylibertarian.com/36.
Summer's coming and little says more about summer's arrival than grilling. I discuss some grilling tips, some new tricks with old tech and more about some secrets for great grilled food.
The show notes page is here with links to the recipes and books mentioned as well as banners for the affiliate products. Https://www.culinarylibertarian.com/35
Sonia Rangel of Huizache Creamery in Ashland, OR., joins me to talk cheese making. Sonia operates her retail cheese shop with years of ancestral experience and tradition behind her.
Find details about Sonia's Facebook page and more on the show notes page, https://www.culinarylibertarian.com/34.
Cherry season is not really that far away so I'm speaking with Jack King of King Orchards in Central Lake, MI. about cherries. What are the main two types and how can we use them? What else besides pie can we do with cherries and are they healthy for us? Jack was kind enough to send several recipes from his orchard's recipe file and they are on the show notes page here,
David Okamoto returns, this time to teach us how he bakes cookies for his bakery, David's Homemade Soft Cookies, in Thailand. I ask him almost all of his tricks and tips and we get the basics well covered. We've even got a few stories of our blunders with flour and a mixer.
Find the show notes page here, https://www.culinarylibertarian.com/32
This is my appearance on the Culture of Peace podcast. Luke and I discuss the MyPlate program which was the Food Pyramid. How did it start and why and what's wrong with it? How has it helped or harmed Americans and is a central planner, one-size-fits-all approach to nutrition really the best plan?
Find the show notes with links to Luke's podcast and website, links to books mentioned and the affiliate links here, https://www.culinarylibertarian.com/31
Dyreka Klaus joins me to discuss her book Think For Yourself, a work book for young people to learn and develop their critical thinking skills. We have an enlightening talk and get into the nitty gritty of how and why such courses are no longer taught in public schools.
See the show notes page, https://www.culinarylibertarian.com/30 to find the link to her book, her podcast and today's affiliates.
My guest, Amber Hall, is a full time mom and teacher and blogger and we talk about getting all that done and still cooking dinner. It's a tough challenge but one parents rise to every day. What can make that a bit easier or cut some steps out? We also discuss a recent article about kids nutrition and ideas the government has on how to step in and help, so to speak.
Find Amber's blog linked at today's show notes page, culinarylibertarian.com/29.
The professional chefs certainly make it look easy. Cooking is just tossing stuff into a hot pan, a flick of the wrist and it's done. As that part goes, that's not too far from so, but, how did those ingredients just happen to be cut up and ready? What of that pan flipping action? Easy peasy or did that take practice? Home cooking oughtn't be a competition with restaurant cooking. Not the same sport, even if it has the same toys. No one expects, really, that the weekly game of b-ball at the gym is on the parquet at Boston Garden.
Check the show notes page here, https://www.culinarylibertarian.com/28 for links to recipes mentioned and more.
My guest today is, Michael Boldin, the executive director of the 10th Amendment Center. He joins me to talk food sovereignty which starts with each of us not allowing the government to bully us about regarding what foods we prefer to consume. Michael discusses how the raw milk folks and food in general can learn much from the success of the cannabis and hemp and CBD folks. Listen in as Michael's enthusiasm for liberty is contagious and inspiring.
The show notes page with all the links to the 10th Amendment Center, and Michael, as well as his social media, books mentioned and affiliates mentioned is here, https://www.culinarylibertarian.com/27
José Niño joins me to discuss his 2018 article "Get Ready for the War on Meat" on Mises.org. Since the Green New Deal, farming and meat have become more visible and political and politicians aim to do probably no good whatsoever getting involved in meat production and consumption. José and I discuss some ways to combat that as well as some discussion about just what happens when governments act as central planners.
Find the links to José's writing as well as social media sites, his newsletter and the affiliates mentioned on the show notes page, https://www.culinarylibertarian.com/26.
Kids seem to love being in the kitchen. Take a few minutes to teach them how to fend for themselves and learn some kitchen skills at the same time.
We bake and cook and have a great time doing it. I set some basics you can use to start your kids down the self sufficiency road in the kitchen.
Show notes with links to the affiliates and books mentioned, as well as the recipes I suggested, is here, httsp://www.culinarylibertarian.com/25
A solo episode today. My daughter wanted to make brownies, so we did. But, in our mixing, I saw some similarities to another baked good and that brought up some questions. I work to answer those questions.
MP3 player and links to resources mentioned at the show notes page, https://www.culinarylibertarian.com/23
My guest is best known by his foraging name, Merriwether. He tells us about foraging and in the process drops some knowledge about such basics as why the USDA has upped the vegetable portion for the food pyramid. I set out to learn about foraging and learned I didn't know how much I don't know.
Show notes for this episode are here, https://www.culinarylibertarian.com/22
Lawrence Reed is the current president of FEE, the Foundation for Economic Education. But, today he's speaking about his travel and the food and culture and an interesting observation of the first McDonald's in Russia.
You can find links to the books Larry mentioned as well as links to Larry's websites and to the affiliates mentioned at https://www.culinarylibertarian.com/21
Today's listener requested topic is Mother Sauces. The classic bases for almost all sauces in cooking are discussed as well as some tips on how to make them easily at home.
Check out the show notes page https://www.culinarylibertarian.com/20 for links to resources mentioned.
David Okamoto is back, this time to talk coffee. David has spent time in Thai coffee farms and shares some of that knowledge with us.
Listen to find out why a proper barista just might be the best friend you can have.
Find the show notes page with the links to the books David mentions as well as the affiliate links at https://www.culinarylibertarian.com/19
Luke Tatum joins me as we discuss what anarchy is, what it isn't and how, exactly, one can anarchy. It's a scary word, but shouldn't be. Learn what it means to live with rules, not rulers.
Show notes page for all the links and resources mentioned here, https://www.culinarylibertarian.com/18
Join me as I speak to Robyn Griggs Lawrence about her book, The Cannabis Kitchen Cookbook. We talk about how cannabis heals, how to cook it for maximum impact, and how much more cannabis is now than years ago.
See the show notes page at https://www.culinarylibertarian.com/17
All by my onesie today talking about harmony with food and a bit with life. But, mostly food. What does it mean to be in harmony with your ingredients and how does it matter?
Find the show notes here https://www.culinarylibertarian.com/16
JoAnn Fa from the Invisible Foot of Government and Bite-Sized Econ joins me to discuss her econ cartoons of key economic principles, current affairs and chapter summations of one particular econ book.
Find the show notes at https://www.culinarylibertarian.com/15
Kyle Mamounis, a PhD in Nutritional Science joins me to discuss fats and sugars in our diet and tell us why liquid "vegetable" oils should mostly be avoided.
See the show notes page at https://www.culinarylibertarian.com/14
My visit to Sherry's show from April, 2018. We discussed the food rights issue as presented in the book Life, Liberty and the Pursuit of Food Rights as well as some other topics as we just meander off on our conversation.
See the show notes page https://www.culinarylibertarian.com/13 for all the links.
David Okamoto joins me to talk about chocolate. From flower to pod to bean to bar, David covers all areas of the production process and then tells us about how to pick the right chocolate for baking. It's easier than you think.
Visit the show notes page at https://www.culinarylibertarian.com/12 to learn about David's contact information, affiliate links mentioned and, most importantly, where to get great chocolate.
Jimmy Clegg is my guest today. We talk Ketosis as a way of life, not just another diet. Why eating keto is better, and maybe necessary, for health and as a sound way to reverse the bad health issues from the current American diet.
Check the show notes page for the resources Jimmy mentions. Click over to https://www.culinarylibertarian.com/11
This is my appearance on Phil Krachen's "Drunk Botany" podcast from about December 2017.
You can find the information about Phil's show and the links mentioned at https://www.culinarylibertarian.com/10
We've been snookered into thinking the myth of the First Thanksgiving was, A) the first one and 2) sunshine and daisies.
I do some damage to both of those myths.
Show notes at https://www.culinarylibertarian.com/9
Flavor is the name of the game after eating for sustenance. How to do that is often a mystery but only because the basics have not be revealed. Getting layers of flavor are easy to do, but do require some basic cooking principles and steps.
Listen as I explain how to get flavor layers and then you can use those practices in all your cooking.
Show notes at https://www.culinarylibertarian.com/8
Sherry "Voluntary" Clark hosts her own podcast, The Sherry Voluntary Show, as well as contributing to several others. In between podcasts and mom and home school teaching jobs, Sherry is busy. I am happy she found time to tell us her version of what it is to be southern.
Find the show notes page, and show player and MP3 at https://www.culinarylibertarian.com/7
Today I talk with Brandon Hampton and Colin Craig of Meglio Knives.
Brandon explains a bit about how knife making has far exceeded the leather apron clad 'smithy hammering away at a red hot piece of iron.
Show notes page https://www.culinarylibertarian.com/5
What is it, this libertarianism?
I do my best to share my knowledge, so far, of what it is and why I find it attractive and why I think you should too.
As we approach a another national election, lots of misinformation will be pushed as fact and lots of facts will be concealed.
How to know what is true and where to find the true is increasingly more important. So, too, is having a grounding of a way to think of the world which can help you reach the right conclusions without depending on the MSM for advice.
See the show notes page at https://www.culinarylibertarian.com/4
Yep. Pie crust is a biscuit which gets just slightly different treatment than buttermilk biscuits.
I share some tips about how to get the most rise from your biscuits and what to do with the scraps.
Here's the link to the show notes page, https://www.culinarylibertarian.com/3
Join me as we discover the differences between the creaming method and the muffin method.
Visit the show notes page here, https://www.culinarylibertarian.com/Episode002
If you like the show and want to support it, please click the Patreon button on the right. https://www.culinarylibertarian.com
Welcome to the Culinary Libertarian podcast.
Dipping my toe into the podcast waters, so to speak, so welcome to the journey.
Find the Podcast page here