Montana Public Radio

food

Spring Vegetables Have Sprung

May 15, 2016
H. Alexander Talbot (CC-BY-2.0)

Food Guy Jon Jackson poses an observation and a question. "There's a certain period in the spring when you think, 'Is this a period of starvation?' Well, historically, it was. Everything is greening up, yet it's a period of scarcity for food, because plants aren't readily available. We have markets today, so we don't think about that so much. But if you're a cook, you're thinking, "What's coming on? It's springtime and I need something."

Hercules's Payoff: Italian Extra-Virgin Olive Oil

May 2, 2016
Carmelo Domini (CC-BY-2.0)

Recently, "Food Guys" co-host Greg Patent attended an olive oil competition in Perugia, Italy. The Ercole Olivario is named for Hercules, several of whose mythic labors were aided by the wood of the olive tree.   What are the competition's judges looking for?  "A spiciness, a pungency, a grassiness - and a balance among these qualities."

Twinkies Never Hurt Them: Great Men Of Junk Food

Apr 4, 2016
Flickr user, Wackiestuff. (CC-BY-2.0)

What do Frederick and Louis Rueckheim, Frank W. Epperson, Walter E. Diemer, and James A. Dewar have in common? Each was a junk food genius. To these men we owe the invention of Cracker Jacks, Tootsie Rolls, Popsicles, Dubble Bubble gum, and Twinkies, respectively. "Food Guys" Jon Jackson and Greg Patent survey their favorite childhood treats via Manny Fernandez's 2010 New York Times article titled, "Let Us Now Praise the Great Men of Junk Food."

Flickr user, Brian Malmstrom (CC-BY-2.0)

According to Mark Twain, “A cauliflower is nothing but a cabbage with a college education”. 

"We know everything already about cauliflower and Brussels sprouts; we just steam them and maybe put some butter on them and we're done, right?" asks Jon Jackson of Greg Patent. Greg gamely takes the bait: "I used to only put cauliflower into soups, or cook Brussels sprouts with chestnuts at Thanksgiving. But I've discovered how well they both profit from browning."

Flickr user, xxxology. (CC-BY-2.0)

The Food Guys dish up numbers on the smoke points of different cooking fats, guided by a 2010 article by Shilo Urban, "How To Cook With Oils: The Manifesto."

When should you worry about the smoke point of your favorite cooking oil? Mostly when you're frying, says Greg Patent. Once oil is hot enough to start smoking, its flavor and nutritional value break down, and carcinogens begin to form.

Chili: A Class Of Food All By Itself

Feb 5, 2016
Flickr user, JeffreyW (CC BY 2.0)

"Every chili turns out different," observes Jon Jackson, Food Guy and fan of both the hot pepper and the famous dish. Chili, that versatile outlet for creativity and leftovers, can go in a million directions - as long as it contains chilis, cumin, and an aromatic base.

Is The Food Industry Making People Fat?

Jan 29, 2016
Flickr user, Tiffany Terry (CC BY 2.0)

Jon Jackson and Greg Patent get through six of the ten items on blogger and historian Juan Cole's list, "Top Ten Ways Corporate Food is Making Us Fat and Threatening Our Food Supplies."

Remedy The Winter Grays And Blues With Winter Greens

Jan 22, 2016
Flickr user, Ruth Hartnup (CC-BY-2.0)

Kale, chard, collards, cabbage and Brussels sprouts, available in grocery stores in Montana all winter, can help bridge the season's yawning Vegetable Gap.

Pillsbury Bake-Off Prizewinner: Spicy Apple Twists

Dec 13, 2015

Spicy Apple Twists

This recipe won the Grand Prize and $25,000 for Dorothy De Vault in 1958, at the 10th Pillsbury Bake-Off, the same Bake-Off that included 19-year-old contestant, Greg Patent. It’s a simple recipe of pastry strips wound around apple wedges and baked.

Recipe: Apricot-Coconut Walnut Bars

Dec 6, 2015

In the Grand Ballroom of the Waldorf-Astoria Hotel in 1958, 19-year-old Greg Patent was one of ten Junior contestants in the 10th Pillsbury Bake-Off. Greg's entry: a highly adapted version of that old standby, the oatmeal date cookie.

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