Montana Public Radio

cooking

'The Food Guys' Rap About Confit

Sep 27, 2020
Flickr user, Alpha (CC-BY-2.0)

Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.

Some Meals Just Taste Better The Next Day

Sep 20, 2020
Gilmar Koizumi-Pixabay

Food Guy Jon Jackson recalls the words of cauldron-stirring neighbor Mrs. Minervini, as she prepared for the weekly invasion of an army of neighborhood children: "When you're cooking that marinara sauce, you've got to turn it off at some point and let it sit for awhile. Then you can go on and finish it off before the people come. You want to serve it hot, but it's no good cooking it right straight through."

spinach
Free Photos - Pixabay

“It’s just that we still have so much of it," said Dorothy Patent about the leafy bunches of spinach filling the fridge a week after Greg's most recent farmers market foray.  So Greg got busy with spinach, ham, mustard, macaroni - and one skillet. The results are below.

Saffron-tinged risotto alla Milanese
Conger Design (Pixabay)

Food Guys Greg and John react to a September 2018 article by J.M. Hirsch on the Milk Street blog titled "In Risotto alla Milanese, Speed Is a Key Ingredient."  Saffron-flavored risotto alla Milanese is a golden-colored dish that at its best is both creamy and al dente -  but that demands either vigorous stirring or nonstop hovering from the cook.

The Magic Of Miso

Dec 28, 2018
Flickr user, Christopher Paquette (CC-BY-2.0)

Miso's meaty umami quality comes from a multi-step process of fermentation, which serves two functions: large molecules get broken down into small, readily-digestable ones, and the fermentation develops a lot of flavor. When it comes to miso, think beyond soups. You can improve an otherwise bland gravy or marinade with it, too.

bean dish
Ela Haney via Pexels (public domain)

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.

Food Guys
MTPR

Greg and Jon recall how "The Food Guys" came to the airwaves.

'The Food Guys' Talk Stews, Beer And Wine

Jan 17, 2016
Flickr user, Clemens v. Vogelsang. (CC-BY-2.0)

Recently, The Food Guys have discussed braising, stocks, and soups. This time, Jon Jackson and Greg Patent cover the waterfront of stews, the chunkier, more substantial versions of soups. Like soup, a stew recipe can be an open-ended exercise in creativity and imagination.

Who's Who In Winter Soups

Jan 10, 2016
A bill in the Montana Legislature would allow Montanans to sell food out of their own kitchens, either directly to customers, or for community social events, like weddings or potlucks.
Flickr user, JeffreyW (CC BY 2.0)

"When you hear the word "soup," you probably think of a nice hot tomato soup," says Food Guy, Jon Jackson. Or chicken soup, cream of mushroom, or beef barley; The Food Guys have no trouble name-dropping their favorite winter soups.

Stocks: Liquid Gold In Your Kitchen

Jan 3, 2016
Flickr user, Blue Lotus (CC BY 2.0)

"One of the staples of cooking is the stock," says Food Guy, Jon Jackson.  "You can buy high-quality organic, low-sodium or unsalted stocks and broths, but if you've got leftover bones or discarded vegetables, it's easy to combine them into a stock."

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