Spilled Milk

We may get off to a rocky start, but as Molly presents her treatise on Pop Tarts, things start to fire up. We learn about the origins of breakfast pastries, anthropomorphic marketing strategies and introduce a new segment: "Kelloggs or not?". Stick around for the special epilogue. EXPLICIT. www.spilledmilkpodcast.com

 

 

Milton the Toaster

Direct download: sm308_poptarts.mp3
Category:Episode -- posted at: 7:00am PST

Coming at you hot today to discuss yeasty dough rings. We learn about Matthew's hero complex, the merits of boiling and encounter some very frightening dolls. EXPLICIT. www.spilledmilkpodcast.com

 

 

 
Direct download: sm307_bagels.mp3
Category:Episode -- posted at: 7:00am PST

Today Matthew and Molly take Tokyo! We are turning strangers into friends as we discuss creamy heads, extravagant delis and squid legs all the while learning more than we ever bargained for about each other's personal habits. EXPLICIT. www.spilledmilkpodcast.com

 

 

 
 
 
 
 
 
 
 
 
 
 
 
Direct download: sm306_tokyo.mp3
Category:Episode -- posted at: 7:00am PST

Roast Chicken, it's not us, it's you. We're only in love with the idea of you. Today we realize our alien tendencies as we broach our feelings of inadequacy regarding these deeply burnished birds. Do you truss us? EXPLICIT. www.spilledmilkpodcast.com
 
 
 
 
Direct download: sm305_roastchicken.mp3
Category:Episode -- posted at: 7:00am PST

Welcome to The Laird of the Lentils: Super Tender Potential Edition. Today we reminisce about insufferable grandfathers and lovely advisors while discussing teenage pulse obsessions. We also give you a dumpster full of recipes. EXPLICIT. www.spilledmilkpodcast.com

 

 
 
 

POTATO-SAUSAGE MASQUERADE LENTIL SOUP

Serves 4 to 6


3 cups cooked lentils (preferably French green)

½ pound bacon, diced

1 medium onion, diced

2 large carrots, diced

2 ribs celery, diced

1 teaspoon cumin

8 cups low-sodium chicken broth

1/2 pound fully cooked bratwurst (thin links if you can find them), cut into bite-sized chunks

1 pound fingerling potatoes, cut into bite-sized lengths

salt and pepper


  1. In a large Dutch oven, cook the bacon over medium heat until it starts to crisp. Add the onions, carrots, and celery and cook until softened. Stir in cumin and cook until fragrant, about 1 minute.
  2. Stir in the lentils, breaking up the mass of lentils with the spoon. Stir in the chicken broth, then add the sausage and potatoes and simmer until the potatoes are cooked to your liking, 20 to 30 minutes. Season with salt and pepper to taste. Serve immediately or refrigerate up to 4 days.
Direct download: sm304_lentils.mp3
Category:Episode -- posted at: 7:00am PST

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
 
 
 
 
 
 
 
 
 
 
 
 
 
Direct download: sm303_molassescookies.mp3
Category:Episode -- posted at: 7:00am PST

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
 
 
Direct download: sm302_stinkycheese.mp3
Category:Episode -- posted at: 7:00am PST

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
 
Direct download: sm301_watermelon.mp3
Category:Episode -- posted at: 7:00am PST

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
 
 
 
 
 
 
 
 
 
Matthew's Bibimbap
 
 
From _Hungry Monkey,_ Matthew Amster-Burton, Houghton Mifflin Harcourt 2009
 
Serves 4  
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  
sesame oil  
6 cups hot cooked medium-grain (Calrose) rice (from about 2 cups uncooked rice)  
8 ounces napa cabbage kimchi (see note)  
4 eggs  
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.
 
Notes:
 
**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.
Direct download: sm300_bibimbap.mp3
Category:Episode -- posted at: 7:00am PST

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

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Direct download: sm299_animalcrackers.mp3
Category:Episode -- posted at: 7:00am PST