Thu, 19 October 2017
Get out those index cards and red string to prep for the holidays. Today we dive into the ol' holiday cookie tin for a taxonomy lesson and find out a curious teenage obsession of Matthew's. Do you think Blackstrap Twinkles is a DJ, Stripper or Grade School Principal's name?. EXPLICIT. www.spilledmilkpodcast.com
Thu, 12 October 2017
Professor Molly teaches Student Matthew all about washed rind cheeses through cheese guns, rind bravery and cautionary tales. Blooming and ripe, we step out of the cheese cave and into the light before washing and smearing. We are so cultured. EXPLICIT. www.spilledmilkpodcast.com
Thu, 5 October 2017
How many podcast hosts does it take to slice a watermelon?
We nerd out big time while discussing seed spitting, thumping techniques and ball conundrums while running into juicy troubles. EXPLICIT. www.spilledmilkpodcast.com
Thu, 28 September 2017
We've finally made it to 300 episodes, so are celebrating with Bibimbap and then maybe some brown diamonds. We sing about rice and the Facts of Life (again) while learning about hot stone bowls and experiments in patience. EXPLICIT. www.spilledmilkpodcast.com
From _Hungry Monkey,_ Matthew Amster-Burton, Houghton Mifflin Harcourt 2009
Time: 90 minutes, plus at least 2 hours marinating time
*Other popular toppings include carrots, spinach, zucchini, mushrooms and daikon, but try the simple version below first. And by all means try a vegetarian version, with tofu or without. The beef will be easier to slice if you freeze it for 30 to 60 minutes first. If you have access to a Japanese or Korean grocery, you'll find good-quality pre-sliced beef labeled for sukiyaki or bulgogi---a real timesaver. My favorite bowls for serving bibimbap (and many other rice and noodle dishes) are Crate and Barrel's inexpensive Bistro Bowls.*
For the bulgogi marinade:
1/4 cup soy sauce
1 1/2 tablespoons sugar
2 tablespoons finely grated Asian pear or Granny Smith apple
1 scallion, thinly sliced
1 medium clove garlic, minced
2 tablespoons toasted sesame seeds
2 tablespoons sesame oil
1/2 tablespoon ground black pepper
1 pound beef flank steak, halved lengthwise, then cut crosswise into very thin slices
8 ounces bean sprouts
6 cups hot cooked medium-grain (Calrose) rice (from about 2 cups uncooked rice)
8 ounces napa cabbage kimchi (see note)
peanut or vegetable oil
gochujang (Korean hot sauce), thinned to pourable texture with rice wine vinegar or water (see note)
4 large bowls
1. Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least 2 hours or up to 24 hours. Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside.
2. Blanch the bean sprouts in boiling salted water for 2 minutes.
3. Fry the eggs in a bit of peanut oil a large skillet. (A runny yolk is best here, because the heat of the rice will cook it.)
4. Place 1-1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi---arranging them reasonably artfully around the edge of the bowl---and place a fried egg in the middle.
5. Serve immediately. Each diner should add gochujang to taste and stir everything together, including the egg. Eat with a spoon.
**Gochujang** is sold in Korean and other Asian groceries, and now often Western supermarkets as well, generally in a red plastic box.
**Kimchi** is sold in jars in the refrigerated section of the supermarket, usually near the produce with the Asian noodles and tofu. The kind I call for is the most common variety and needs no prep before serving other than slicing it and putting it atop the bibimbap.
Thu, 21 September 2017
Follow the Animal Cracker trail down memory lane into the Red Carpeted Love Dungeon, which may be located in a parallel universe. We discuss string theories while playing Guess the Animal! and wonder where Bailey went. EXPLICIT. www.spilledmilkpodcast.com
Thu, 14 September 2017
Wait! Before summer ends, we need to talk about Sorbet. Get ready for a palate cleanser and a history lesson. We gild our memories a bit, plan yet another retreat and get excited about ritualized transactions while discussing the glorious Sorbet Age of yesteryear. EXPLICIT. www.spilledmilkpodcast.com
Thu, 7 September 2017
This week we tackle molten lava aka Chicken Pot Pie. We wonder where the pot comes in, the appeal of crusty stew and address Matthew's broken promises. Be sure to stick around till the end for a riveting word game. EXPLICIT. www.spilledmilkpodcast.com
Thu, 31 August 2017
Welcome to the Red-Carpeted Love Dungeon! Alice navigates an obstacle course of cords as Matthew and Molly taste coconut milk and encounter Big Bird and Cookie Monster. Tummy aches may occur. EXPLICIT. www.spilledmilkpodcast.com
Thu, 24 August 2017
Straight from hell, we are Forever Friends who are desperate for some wind beneath our wings. As a cure for our heat wave, we decide to do some rolling boiling and consume bowls of steaming milky macaroni. This episode goes nowhere good, though it does feature babies and bunnies so there is that. EXPLICIT. www.spilledmilkpodcast.com
Thu, 17 August 2017
Make sure you are seated in an upright position while listening to this episode. We travel way way down memory lane as we discuss the vital importance of Cheerios and the merits of clear packaging. After a quick return through Busytown, we do a skills quiz to determine if we are mature enough for these snacks. The answer may surprise you. EXPLICIT. www.spilledmilkpodcast.com