Eating Liberty podcast from the Culinary Libertarian
By Dann
Eating Liberty podcast from the Culinary LibertarianSep 16, 2019
Ep 286 The Escoffier Series continues with Ch 13, Vegetables and Faninaceous Products
The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts.
I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables.
You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.
Ep 285 The Escoffier Series continues with Chapter 13
Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats.
Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table.
Ep 284 The Escoffier Series, Ch 13, Vegetables, continues
It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well.
Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better.
Find the text from the episode on the show notes page here
Ep 283 The Escoffier Series continues with Ch 13, vegetables and farinacious products
The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that.
There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes.
Find the text of the show on the show notes page here
Ep 282 The FDA still hates you, but now so does Big Confection
Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking about what the ingredients are in those "foods" they sell.
The food additives mentioned in Episode 278 are the source idea for this episode. It goes deeper than just food additives since the problems with our health goes deeper than just additives.
One question is who should be in control of banning certain products? The several states or the FDA? Considering the FDA's lackluster record of drug approval then removal, are they really the first best choice for making sweeping decisions about human health?
The final authority is the individual consumer, of course. If you aren't informed, you are not making good choices. As it happens, Big Confection doesn't want you to be informed.
Find the links on the show notes page here.
Ep 281 The Escoffier Series, Ch 13, Vegetables and Farinaceous Products
The Escoffier Series continues as we move into chapter 13.
Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for.
We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling?
The text of the show, the script as it were, is at the bottom of the show notes page. Find that with this link.
Ep 280 The Escoffier Series, Chapter 12, roasts
At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a roast. Getting it right can seem unnerving. This episode will help remove some of that concern so your next roast is the best it can be.
Find the show notes page with the text of the show and a link to the thermometer mentioned here
Ep 279 Butter is better so eat more of it.
Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same narrative that it's bad for you because it has saturated fat (what is it saturated with?) and has cholesterol. Your body makes cholesterol naturally because it needs it. It's a vast topic for something as simple as a stick of butter. Your health and wellness is on the line, so eat more butter.
Find the text of the show and links embedded on the show notes page here
Ep 278 Why does the FDA hate you?
Why does the FDA allow cancer-causing chemicals to be in our foods? Did you know the EU and much of the rest of the world do not allow many of the food additives the FDA allows?
Some states are passing legislation to ban some of those chemicals. It's a tough position. That is a good thing but done by more laws.
What other options do consumers have? Hope the food companies have a change of heart and make food that is healthy? Good luck.
Find the text of the show with the links to articles cited on the show notes page here
Ep 277 The Escoffier Series, Ch 11, concludes
Salads and salad dressings are today's subjects. There are loads of ways to make salads, and only a few ways to make dressings. There's a lot of opportunity for variety in a salad dressing, so that's nice.
Find the text to the show on the show notes page here
Ep 276 PFAS, Forever Chemicals, are everywhere
Forever chemicals are in nearly everything and, sadly, nearly everybody. Most Americans have some PFAS in their blood.
So, if it's everywhere, why are they still being used? How to avoid them? Well, it can start with better cookware.
Find the links mentioned, and the text of the show, at the show notes page here
Ep 275 The Escoffier Series continues, Chapter 11, Pâtès
Meat pies, pâtès, and terrines.
The best stuff. My favorite to make and to eat.
Find the text and the recipe mentioned on the show notes page
How I found frosting success after years of failure
We all fail at some cooking task. This one was an especially long one. I slayed that dragon, so to speak.
Find the show notes page and a link to my cookbook here
Ep 273 The Escoffier Series, Ch 11 Cold Preparations
The Escoffier Series continues with Chapter 11, Cold Preparations.
Today the focus is on two basic styles of forcemeat and how to make a galantine.
Find the show notes with bonus Ice Cream and Christmas Cookie recipes here
culinarylibertarian.com/273
Ep 272 Dann visits the Naptown Think's podcast to discuss muffins and drinking
This was a wonderful visit to Penjamin's podcast.
We discussed some food and drink philosophy as well as some real life advice about mixing muffins.
Find the links mentioned, and the Naptown Think page, on this link
Ep 271 Escoffier Series Chapter 9, Game, Concludes
Feathered game, particularly pheasant, is the subject of this episode.
This is more about how to generally prepare pheasant and not to follow any specific Classical recipes which, for feathered game, can be complex, even for a commercial kitchen.
Find the show notes page here
Ep 270 The Escoffier Series, Chapter 9: Game
We're moving along in Le Guide Culinaire. Game meats now, with the primary focus on properly cooking venison.
Two other game meats come into the discussion lightly, pheasant and ostrich.
Find the text of the show and a link to my cookbook here
Ep 269 Pie Dough Revisited: It ain't rocket science
Pie dough might be the last straw for holiday baking stress. It's easier than you might think, but not at all what you might expect.
You can do it. This episode and the link on the show notes page will help.
Ep 268 What is hydrolyzed soy protein and will it give you Moobs?
Soy seems to be everywhere from food to shampoo and baby formula. Is it safe? Is hydrolyzed soy protein safe to eat?
Find the text with links consulted on the show notes page here
Ep 267 Why did I go Kirk about the cucumbers and make booze for Christmas
A recap show about some projects I had working and the updates of them. Also, it's time to stock the holiday bar with loveliness in the form of mixers and infused alcohols.
Find the links to the episodes mentioned here
Ep 266 It's time to make the fruitcake and you should make a fruitcake
Food historian Ken Albala discusses some of the history of the fruitcake, what's good about it and what's not so good. Green bits aren't so good.
Find the link to Ken's original appearance on this show note's page
Escoffier Series, Chapter 8, Poultry
The Escoffier Series continues with poultry.
This episode starts the chapter with chicken and some of Escoffier's ideas about how to cook chicken.
Ep 264 Magnesium and your health: Why are you deficient (and you probably are)?
Magnesium is a big deal in cellular function in our bodies. Many of the actions we never see or know they take place. Until they stop taking place. Magnesium is very important and knowing where to get it and what fights with it makes a difference in your health.
Find the links to articles referenced on the show notes page
Ep 263 Escoffier Series continues, Deep frying
The crunch of a perfecty fried fritter or a well cooked french fry is really something to behold. So simple, but not really. There’s a lot that goes into prep and production, but today’s focus is on the cookiing. The deep frying. Do you have a deep fryer at home? Do you deep fry anything? Deep frying is easier at home than it used to be. Even so, there are some good guidelines to follow for great fried food and preserving your fat for as long as possible.
Find links on the show notes page
Ep 262 Escoffier Series, Ch 7: Grilling
The Escoffier series continues with grilling.
Grilling is the oldest form of cooking and the easiest. Until it isn't.
There's somethings to glean from a Classical Chef.
Find the show notes here
Ep 261 Making home made cream cheese
How many staples can you replace at home? Mayonnaise or peanut butter are pretty easy. What about cream cheese.
Find the show notes page here
Ep 260 Blackberry plants and tons of fruit
My blackberry plant is still putting out ripe berries. It's super late in the season and I'm thrilled.
Find the show notes page link with the video I mentioned here
Ep 259 The Escoffier Series cont, Ch 7 The Gratins
Toasty browned cheese covered food is pretty much about as good as it gets. Or toasted with bread crumbs like a really great baked macaroni and cheese.
Today's show is Escoffier's explanation of how the gratins work. I add a few comments to make life easier.
Find the show notes and links here
Ep 258 Escoffier Series continues, Chapter 7, Blanching
The Escoffier series continues with the portion of blanching.
Not a much used culinary technique I suppose these days, but of some specific value.
Find the links to the show notes and the egg flipping video mentioned here
Episode 257 The Escoffier Series continues, Sautes
Sauteing is maybe the most misapplied form of cooking. There's the right way, and all the other ways. What makes the right way right, anyway?
Here's the show notes page for more links
Ep 256 How to think your way to great cooking
How we think about any task we do impacts how well we perform that task.
Cooking and baking seem to bring out the anxiety in people. Change your mind about your anxiety and cook better food.
Find the show notes page for links related to the show
Ep 255 What to do with a gift of fresh fruit
My neighbor gave me some superb apricots. So, time to bake. But, what?
This episode shows how one idea turns into a completely different idea and how to get there.
Find the show notes here
How Polyunsaturated Fatty Acids are toxic and what to eat instead Episode 254
This encore episode of Dr Kyle Mamounis' visit covers sugar and fat and how those are toxic to the human body.
Find the show note's link with the original show note's page here
The Escoffier Series, Chapter 7, continues
This time we cover poaching and poêling. One method you almost certainly have heard of and the other likely not.
They're both excellent, if not also opposite, cooking methods.
Find the show notes page here
Ep 252 Return to eating basics and ditch the SAD
We discuss the Keto diet, how it helped my guest become half the man he was and why the Standard American diet is toxic.
Find the links on the show notes page
Ep 251 Why is potassium bromate in your bread?
Does bread need more than the basic 4 ingredients?
Innovation and mass production encountered specific problems that chemical innovation solved. Were those solutions really for the better?
Find some of the references on the show notes page here
Episode 250 Is homesteading the next big thing?
This short episode asks if homesteading is the next thing. Is it a natural next step or did political lockdowns force the issue? I don't attempt to answer that.
I also offer an update on Luke Tatum and his book.
Find the link to Luke's book on the show notes page
Ep 249 Jason Bassler on those forever chemicals
Jason Bassler, co-founder of The Free Thought Project and founder of Police The Police, joins me to discuss forever chemicals, their history and what an anarchist solution might be.
Find the show notes and links mentioned here
Episode 248 Dann's visit to the Rebel Madman radio show, hour 2
This is hour 2 of my visit to Mike Gaddy's Rebel Madman Radio show.
We discussed my move from libertarian to anarchism.
Find the link to Mike's Republic Broadcasting Network page on the show notes page.
Episode 247 Dann on hour 1 of the Rebel Madman radio show discussing changing from Republican to libertarian
This is the first of two hours on the Rebel Madman radio show.
We covered some history of me then how and why I moved to the libertarian philosophy.
Find the show notes page here with the shows of Mike Gaddy on Eating Liberty
Episode 246 How collagen improves your skin, bones, muscles, and gut with Sheri and Gina of Yonder Foods
The co-founders of Yonder Foods join me to discuss how collagen helped each deal with her health problems. One was recovering from cancer and the other a gut issue.
Find the show notes page with the links to the Yonder sites here
Make the best potato salad and a good thing from social media Episode 245
My momm's potato salad was the best. Yes, I'm partial.
It was always just a sense that it was done. I've managed to get close to a recipe which I share and some ways to amend it if you must.
Plus, there's some good food news from customers and the interwebs.
Find the show notes here
Ep 244 Memorial Day misinformation: Who are we allowed to remember?
This is a short episode. Who are we supposed to honor and who are we supposed to overlook on Memorial Day?
Support the podcast with Patreon on the show notes page
Ep 243 John Odermatt on the (in)justice system
John discusses some of what he learned from convicts and lawyers about the so-called justice system when they spoke to him on his podcast.
Find the show notes and link to John's Chef's Table here
Ep 242 Making mustard at home is easy and delicious
Homemade mustard is simple and the flavor exceeds the store varieties.
Find the link to the book I mention, and use, on the show notes page
Ep 241 Jeff Christian on teamwork from mixing pizza dough
Jeff Christian joins me to discuss The Pizza Day Series book We Rise Together.
Jeff has formed a charity to share how teamwork builds better groups.
Find the link to Jeff's website on the show notes page
Episode 240 The Escoffier Series, Chapter 7: Releves and Entrees of Butchers' Meat
We start the principles of meat cookery. There's a lot to cover and I'm taking it slow. This episode is the first of more about the principles of cooking.
Find the show notes here
Episode 239 Jessica Formicola and her book Beef It Up
Had a wonderful chat with Jessica. She's got a goal to take the mystery out of cooking. She explains how.
Find the show notes and links mentioned on the show notes page
culinarylibertarian.com/239
Episode 238 Dr Lynn returns to discuss agility and balance for us oldsters
Dr Lynn returns to discuss how diet, exercise, and mindset can work together to keep us moving and healthy.
Find her website on the show notes page to email her for her offer. Just mention you heard her on this podcast.
culinarylibertarian.com/238
Episode 237 Jessica Setnick on why eating disorder is the wrong phrase for an eating problem
Jessica Setnick joins me to discuss the 4 factors that can lead to eating disorders, which is a term she doesn't like.
Find Jessica's webpage link on the show notes page here