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This Author: Matthew Amster-Burton

Spilled Milk Podcast by Matthew Amster-Burton

Spilled Milk Podcast

by Matthew Amster-Burton

Product Details

Description

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash to Korean junk food, and run with it as far as they can go--and, regrettably, sometimes further.


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Podcast Episodes




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 Podcast Website:
http://www.spilledmilkpodcast.com

Episode 273: Parsley


Thu, Mar 23, 2017


Spilled Milk presents The Taking of Parsley: Curly vs. Flat. Today we wonder whether these little green leaves are more than just a garnish and if curly spinach exists. We also are finally ready to live our best life which includes frolicking, stew and of course, vodka. EXPLICIT.

 

 

Molly's Lima Beans



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Episode 272: TV Dinners


Thu, Mar 16, 2017


Expectorate Petroleum! Today we power through husky voices and bleeding lips to judge TV Dinners for your hearing pleasure. Canned corn, soupy rice and oceans of gravy are just the beginning. Oh and you'll never guess which Hogwarts house Matthew belongs to! Press play to find out! EXPLICIT. www.spilledmilkpodcast.com

 

 

PDX live show



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Episode 271: Summer Berries LIVE!


Thu, Mar 09, 2017


You know you've made it when you do a comedy show at a museum. Though our topics are Summer Berries and Airplane Parts, our conversation veers from crockpots to muffin tops to esters and Oklahoma History. We discover all about Molly's obsession with tiny spaces and pit strawbuzzies against snookberries. EXPLICIT. www.spilledmilkpodcast.com

 

 

John Thorne Blueberry Clafoutis

MOHAI 

Show Opener: And Eat it Too Podcast

 



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Episode 270: Root Beer


Thu, Mar 02, 2017


We sniff your Root Beer! We sniff it up, but draw the line at your lips. Today we taste a soda lineup and discover hints of sassafras, sarsaparilla and wintergreen with a couple of nostalgic twinges along the way. Oh, how are you with road trip playlists? We are going to need some help. EXPLICIT. www.spilledmilkpodcast.com 

 



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Episode 269: Polenta


Thu, Feb 23, 2017


We are playing Tubes and Chubs today. Keep your mind out of the gutter, we are talking about Polenta! We assign our listeners a bunch of homework while discussing urban legends like Bigfoot, Cheesy Black Holes and Ottolenghi. EXPLICIT. www.spilledmilkpodcast.com 

 

 

Zuni Cafe Polenta recipe

Matthew's Baked Polenta

Ottolenghi Polenta

Mark Bittman Polenta Recipe

Awful Library Books 

Pot Roast

Bolognese

 



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Episode 268: Tater Tots


Thu, Feb 16, 2017


Wake up! Hide your mom! Tater Tots are the order of the day, along with dog collars, teenage rebellions, ugly foods and interplanetary travel. We may also pay a visit to Betty Crocker. EXPLICIT. www.spilledmilkpodcast.com

 

 

Green Chile Tater Tot Casserole



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Episode 267: Chard


Thu, Feb 09, 2017


Do you know a plant called chard? Well, we are finally caving to popular demand that we talk about it. While we chomp on chard, we chat about ribs and promise keepers and get into some trouble with our Yes And skills. EXPLICIT. www.spilledmilkpodcast.com

 

 

Braised Chard with Chickpeas 

Fine Cooking Chard Gratin

Chard, Onion, and Gruy?re Panade

Our Spinach Episode

The Woman who Made Kale Famous



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Episode 266: Ice Cream Soda


Thu, Feb 02, 2017


Today is an emotional roller coaster of sodas, floats and soapy heads which quickly devolves into baby talk. There are ups and downs, with carbonated iced dairy products making sporadic appearances along with coin hills and investigative journalists. EXPLICIT. www.spilledmilkpodcast.com

 

 

MOHAI live show



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Episode 265: Flavored Sparkling Water


Thu, Jan 26, 2017


We are firing it up with Flavored Sparkling Waters today! But let's be real people, it is all La Croix all the time. We get severely over-hydrated sipping liquid potpourri as we sporadically break into song, jog in place and ponder the state of celebrity mouths. We are maniacs, MANIACS. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 264: Mandarin Oranges


Thu, Jan 19, 2017


We venture back to our botanical roots while peeling cuties, clementines and pixies. We find thumb holes in thin skinned, pithless, refrigerated fruit while learning of June's career aspirations along with some perfume tricks. So gird your loins and get ready to chat Mandarin Oranges. EXPLICIT. www.spilledmilkpodcast.com

 

 

MOHAI show

Oranges by John McPhee

Churchill Orchards



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Episode 263: Pomegranates


Thu, Jan 12, 2017


Today's To Do list: whacking, excavating and pegging pomegranates. Also, a taxonomy, vocabulary and mythology lesson to determine if our sarcotesta are juicer than yours. Lastly, we decide if the antioxidants, fiber content and garnet color are enough for us to fall in love with these "love apples". EXPLICIT. www.spilledmilkpodcast.com

 

 

MOHAI show 

Matthew's Novel "Our Secret Better Lives"

 



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Episode 262: Olive Oil


Thu, Jan 05, 2017


Warning: this is one of those episodes where we know nothing and end up practically where we started. We chat extra virgins, discover ripeness levels and look for the key to Molly's very survival while discussing the green fizzling drizzle also known as olive oil. Note: Here are Spilled Milk, we are fans of all jug sizes. EXPLICIT.www.spilledmilkpodcast.com

 

 

MOHAI show

Real Good Food

Molly's Shaved Fennel Salad



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Episode 261: Dim Sum


Thu, Dec 29, 2016


Today we are chasing carts and chatting Dim Sum, with a slight detour to sing praises for Toronto's International Airport. Utter madness ensues as our hosts discuss turnip cakes, sesame balls and rice rolls along with industrial sized Lazy Susans and Russell Crowe's ode to the sea.

 

 

 

 

MOHAI show

 

The Dim Sum Dumpling Book by Eileen Yin-Fei Lo

 

Russell Crowe Music Video



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Episode 260: Applesauce


Thu, Dec 22, 2016


Hey, we've got the Motts! Molly and Matthew snack on applesauce while recording internationally and discuss their respective Canadian Justin crushes: Bieber vs. Trudeau. We find that there is actually a lot going on in an apple, learn the hierarchy of Canadian grocery stores and vent about past host mothers. EXPLICIT. www.spilledmilkpodcast.com

 

 

 

Feb.10 Live Show at MOHAI 

 

Judy Roger's Roasted Applesauce

Pommes Croquantes (Applesauce with Meringue)

Motts commercial

 

 

 



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Episode 259: Icelandic Junk Food


Thu, Dec 15, 2016


In memory of Listener Erin

Today we butcher another language, and this time its Icelandic. Matthew tells us his Icelandic Saga, while Molly makes a lot of disgusted noises at her nemesis: Licorice. Hraun not walk to this episode! EXPLICIT. www.spilledmilkpodcast.com



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Episode 258: Stuff on Crackers


Thu, Dec 08, 2016


Wife/Listener Laurie suggested "suggestions", so welcome to our first episode based off of pictures on a cracker box. Join us as we put on the Ritz while learning shapes of Sociables and just how much a Triscuit can hold. We also form a new religion and elect a new item to the Perfectly Engingeered Food Product canon. EXPLICIT. www.spilledmilkpodcast.com




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Episode 257: Holiday Parties LIVE!


Thu, Dec 01, 2016


Today we are bringing you happiness and cheer, like Hanukkah Harry. It is our first club show and we use this game changing experience to audition for your party guest list and ridicule our producer's decoration preferences. We discuss how Molly really feels about David S. Pumpkins, spiking the cheese ball, how to play Snapdragon on the go and of course, Ted's promotion. So, where can we RSVP!? EXPLICIT. www.spilledmilkpodcast.com

 

 

Opening acts:

Elicia Sanchez

Sexual Awake'n'Baking



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Episode 256: Holiday Cookies


Thu, Nov 24, 2016


T'was the day of Thanksgiving, and all through the episode Sunny D and Hi-C chatted afternoon delight. Quickies, sleeping habits and cheesy mitts help us bloom where we are planted as we strictly enforce the Rule of Tins.

 

 

Toffee

Russian Tea Cakes

Fruit Nut Balls

Chocolate Rads

Peppermint Bark 

Martha Stewart Chocolate Malt Sandwich Cookies

Soda Cracker Toffee 

Mike and Tom Eat Snacks: Gingerbread 

 



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Episode 255: Lemon Bars


Thu, Nov 17, 2016


Through f*** tons of lemons we debate squares vs. bars vs. trapezoids vs. rhombuses. Eggs nuts and jello help us decipher these treats from top to bottom while pitching our mom's merits and deciding which cleavage tool is size appropriate. EXPLICIT. www.spilledmilkpodcast.com 

 

 

Matthew's Lemon bars



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Episode 254: French Fries


Thu, Nov 10, 2016


Curly and waffle and matchstick and steak. Happy boxes and soffits and horses' flanks. These are a few of our favorite things. When the fly bites! When the bee stings! When we are dipping in fat! Molly exterminates and Matthew expounds and then we don't feel so off topic. EXPLICIT. www.spilledmilkpodcast.com

 

 

 



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Episode 253: South African Junk Food


Thu, Nov 03, 2016


This. Is. Living! We were gifted a box of South African goodies and encountered the paradox of revoltingly addictive treats. Learn the limits of Molly's knowledge of fantasy novels while we sample fruity lubricants and tubes of flavor. We also decide what to do when love grows stale. EXPLICIT. www.spilledmilkpodcast.com 

 

 

Items Tasted

Marie Biscuits

Chocolate Log

Milo Bar

Simba Cheddar Chips

Tumbles

Green Apple Cables

Speckled Eggs

Beetroot Crisps

 

 



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Episode 252: Peppercorns


Thu, Oct 27, 2016


Cracked or ground? Today we've got a peppercorn to grind while we discuss Italian playboys, pink poison and Sprockets. We wonder if pepper mill size matters and why salt just isn't enough. Note: "Let it Go" trigger warning. EXPLICIT.www.spilledmilkpodcast.com

 

 

Cacio e Pepe

Mario Batali's parnsip pepper pasta



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Episode 251: Baked Beans


Thu, Oct 20, 2016


Stand by us as we make announcements, eat fake baked beans and discuss the merits of bush doctors. Yes, there are some "Yes And" fails, yes there are American History fails, but there is also sugar and spice and more depths of flavor than you could ever want. EXPLICIT. www.spilledmilkpodcast.com

Live Show

 

New England Baked Beans 

Fake Baked Beans

Cowboy Beans 



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Episode 250: Rolling Pins


Thu, Oct 13, 2016


We are giving this a whole utensil thing a whirl. Who knew that Rolling Pins brought out the sexy in us? We whack, feel and roll while discussing professional vs. axl and eventually get into some basil bashing. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 249: Cinnamon


Thu, Oct 06, 2016


Welcome to our Black Crowes podcast, where we can't remember our favorite Black Crowes song but can name a couple of Lenny Kravitz ones. Through light dustings of cinnamon we reminisce about the smells of our youth, horse husbandry and perform some slam poetry. EXPLICIT. www.spilledmilkpodcast.com 

 

 

 

Molly's Cinnamon Toast



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Episode 248: Peanut Butter Cookies


Thu, Sep 29, 2016


In this episode you'll be forced to endure Cookie Monster impressions, mud baths, airborne toxic events and the occasional Peanut Butter Cookie. We invent an equation for sadness, discuss the merits of mental spa treatments and decide how necessary those fork marks really are. EXPLICIT. www.spilledmilkpodcast.com

 

 

The Player 

 

Molly's Peanut Butter Cookies

 

Body Talk Video 

 

Janelle Monae Yoga

 

Cookie Monster Video 

 

 



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Episode 247: Espresso Drinks


Thu, Sep 22, 2016


11/6 Live Show

We are high on caffeine and feeling foyne. But only before 1 pm as we can't drink elongated java joe after that. Matthew tries a Sparkle Pony while mapping Oklahoma City and eventually they both end up down the rabbit hole of nonsense. EXPLICIT. www.spilledmilkpodcast.com

 

 

Molly's Coffee Article


Elm Coffee Roasters
Espresso Vivace
Slate
Analog Coffee
Anchored Ship
The Fat Hen
Herkimer
Coyle's Bakeshop



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Episode 246: Ice Cream Toppings LIVE!


Thu, Sep 15, 2016


This episode was recorded in front of a live studio audience with our hosts tasting Ice Cream Toppings, but no ice cream. We learn about Molly's childhood bedroom posters, lopping and Clown Cones. We also barely survive some fiery rants and a failed blind taste test. EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 245: S'Mores


Thu, Sep 08, 2016


We revert back to our childhoods yet again as we set up camp in Matthew's living room to devour S'mores. We wonder if Oprah glamps, go meteor hunting and try to keep Molly from burning down the studio. We also learn some new vocabulary while some inventing heretical s'more iterations. No napkins allowed. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 244: Danish Junk Food


Thu, Sep 01, 2016


Today we butcher the Danish language while sampling it's delicacies. We also encounter Molly's nemesis and her mouth's beloved all in one episode. Some unspeakable substances with floating cookies make an appearance while we try to celebrate Mother's Day in September. EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 243: Chewy Fruit Candy


Thu, Aug 25, 2016


WARNING: if you have sensitivity to slurping or excessive moaning turn back now. Today we tackle Chewy Fruit Candies, and Molly gets way too excited. Drooling, chewing and saliva tsumanis help us search for hidden jokes and assist us through some intense disagreements. EXPLICIT. www.spilledmilkpodcast.com 

 

 

 



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Episode 242: Pesto


Thu, Aug 18, 2016


Live Show September 3, 2016 in Seattle 

We Pesto boyz are traveling back to the 80s yet again, this time to taste an herby, garlicky topping. Matthew's fashion is critiqued and duets abound as we talk garlic skepticism and basil blanching. Spoiler alert for the "All My Children" finale. EXPLICIT. www.spilledmilkpodcast.com

 

Molly's Pesto



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Episode 241: Cream Cheese


Thu, Aug 11, 2016


September 3rd Live Show in Seattle at Pocket Theater

 

Can you believe Matthew has never eaten a bagel with cream cheese? Well, today we remedy that with heaping spoonfuls of of the stuff. Molly shows off her Russian accent during discussions of geological eras, visiting tongues and cream cakes. We may have found another addition to our list of Perfectly Engineered Food Products. EXPLICIT. www.spilledmilkpodcast.com

 

 

 

 



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Episode 240: New Zealand Junk Food


Thu, Aug 04, 2016


Honey, we went to New Zealand and learned some new things about candy physics. Did you know they spray, bounce and lump!? Along the way, your real decent hosts get served Perky Nanas, melted chocolate and inspirational quotes. EXPLICIT www.spilledmilkpodcast.com

 

 

Spuds potato chips (Chicken flavor)
Pineapple Lumps
Perky Nana
Chocolate Fish
Jaffas
Feijoa Jam
L&P White Chocolate Bar
Cool Banana Spray Candy



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Episode 239: Beets


Thu, Jul 28, 2016


This week we visit those relics of the 90s, those partners of goat cheese, Beets. Molly's catering past comes to light as well as some shameful opinions of Matthew's parents. We wonder what the point of raw beets is, what bodily function talk we can get away with and encounter a mid-episode cliffhanger that none of you will notice. EXPLICIT. www.spilledmilkpodcast.com 

 

 

Portlandia Beet Emergency



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Episode 238: Teriyaki (Sponsored by Soy Vay)


Tue, Jul 26, 2016


This entire episode is sponsored by Soy Vay.

Soy Vay came to us. They said, "Hey, would you do a whole episode about teriyaki and talk about our sauce?" We said, "Can we be as dumb and/or vulgar as we usually are?" They said sure. So here you go: a teriyaki-slicked ride from memory lane to the present. Find out how Matthew became an accidental teriyaki celebrity, how to put a luau in your mouth, and a not-so-shocking admission from Molly. EXPLICIT.



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Episode 237: Lima Beans


Thu, Jul 21, 2016


So apparently we have a very special relationship with Lima Beans, those tender and creamy villains of our childhoods. We prank chefs, spontaneously duet and speculate stripper superheros. Can you say "butter beans" 10 times fast? EXPLICIT. www.spilledmilkpodcast.com

 

 

Molly's Lima Beans



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Episode 236: Flour Tortillas


Thu, Jul 14, 2016


Holy Quesadillas! We are triangulating the coordinates to Flatbread Alley and choosing the Flour Tortilla path. Now, Matthew is no scientist and Molly doesn't have much experience but they sure have a lot of opinions about those sad floppy things. We also take this time to give a political endorsement which may surprise you. EXPLICIT. www.spilledmilkpodcast.com 

 

 

Tortilla crepes



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Episode 235: Sangria


Thu, Jul 07, 2016


Today a couple of amusingly inquisitive lightweights gulp down fruit punch for grown ups, also known as Sangria. Hold on to your bedknobs as we traverse the perils of adulthood while chatting eighties ladies, MILFs and mahjong. EXPLICIT. www.spilledmilkpodcast.com

 

 

The Best Sangria from Cook's Illustrated



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Episode 234: Breadcrumbs


Thu, Jun 30, 2016


Whether they be fine or coarse, pillowy or electrocuted, Breadcrumbs' capacity for crispiness will elevate any dish. Molly and Matthew follow their trail to find out who remembers Titanic better and what Lynn Rossetto Kasper and Beyonce have in common. EXPLICIT. www.spilledmilkpodcast.com

 

 

Molly's Meatballs 

Potato Gatto



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Episode 233: Deep South Convenience Store Staples


Thu, Jun 23, 2016


We were given our most luxurious box of junk food yet! This time the packaged snacks come from the convenience stores of the Deep South. Join us as we discuss swamp dreams, peat bog burials and the benefits of a good funnel. Best enjoyed while enjoying peanuts in a bottle of Coke, but beware the backwash. EXPLICIT. www.spilledmilkpodcast.com

 

 

 

Kevin Spacey Impressions



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Episode 232: Pudding Cups


Thu, Jun 16, 2016


This week we are blasting and hot taking our way through Puddin Cups. We attempt some musical numbers, profess jiggly preferences and assemble the perfect gift for the newly single friend in your life. EXPLICIT. www.spilledmilkpodcast.com 

 

 

Scrubs Pudding clip

Unsolved Mysteries



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Episode 231: Hummus


Thu, Jun 09, 2016


Beware the creaky chair and the hummus overdose! Today we go all out hippie and taste different types of hummi so grab your pitas, gang mates and your favorite cotton tee to fully enjoy the benefits of creamy chickpea spreads. EXPLICIT. www.spilledmilkpodcast.com

 

 

Not One Shrine 

J. Kenji Lopez-Alt's Hummus



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Episode 230: Vinegar Part 2


Thu, Jun 02, 2016


Previously on Spilled Milk, we chatted acidic juice and - spoiler alert - we continue this riveting storyline here. We take a jaunt through the 80s, discover all the trends Molly has started and learn that Matthew had a bad tooth experience that defined his childhood. Will there be a Vinegar Part 3? EXPLICIT. www.spilledmilkpodcast.com

 

 

Kung Pao Chicken



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Episode 229: Vinegar Part 1


Thu, May 26, 2016


Today we become quite educational, throwing around words like ethanol and acetic acid. We suffer from excessive alliteration while tasting the Mother of Vinegars and eventually own up to our curmudgeon tendencies. To be continued... EXPLICIT. www.spilledmilkpodcast.com

 

 

Pok Pok Som

Jimmy Fallon Prince Tribute

Spoon oil



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Episode 228: Oreos


Thu, May 19, 2016


Our love for perfectly engineered food products is known far and wide. Today we indulge in yet another feat of edible engineering, stacks and stacks of Oreos. Through double stuff and thin we decide if we are hookers or unscrewers while battling defective packages. EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 227: Fruit Salad


Thu, May 12, 2016


Welcome to California History 101 where we attempt to define the enigma that is fruit salad. We reminisce about tender upbringings and reveal our fear of slimy bananas. Learn unique juicing techniques and catch a sneak peak at our upcoming album of duet covers. EXPLICIT. www.spilledmilkpodcast.com

 

 

Pok Pok fruit salad

Turtle in Paradise



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Episode 226: Frozen Burritos


Thu, May 05, 2016


Dr. Matthew, MD goes down memory lane while Molly tries something new, yet again. We meet up with Tina and Amy while wondering just what is textured vegetable protein and what makes something a taco burrito. We also introduce a new segment and further cement our nerd status. EXPLICIT. www.spilledmilkpodcast.com

 

 

Sketchy Frozen Burrito post



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Episode 225: Cough Drops


Thu, Apr 28, 2016


From lozenges to lollipops, today we are discussing Cough Drops. We traverse basement lairs and state fairs to find out if these flavored suppressants actually do anything and why there isn't a cocktail flavored cough drop. Or is there? EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 224: The 420 Episode


Thu, Apr 21, 2016


Today is the day we seasoned stoners traipse out to the dumpster and finally join the cool kids. We google 'how to use a weed pipe' and encounter far more Arnold Schwarzenegger movies than we were prepared for. Watch out for Maniacal Molly and Cranky Matthew. EXPLICIT. www.spilledmilkpodcast.com

 

"Cooking with Weed, Why Bother?" 



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Episode 223: Live Show: Almonds


Thu, Apr 14, 2016


What happened in California, did not stay in California. Behold our first "on the go" live show! We made it to LA where we decided to chat about Almonds. Well, not so much almonds as zombies, unfortunately placed mirrors and Marzipan Matthew. EXPLICIT. www.spilledmilkpodcast.com

 

 

Bunker Buddies



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Episode 222: Taiwanese Junk Food


Thu, Apr 07, 2016


 

Its been a while since we've eaten abroad so today we are plowing through excessive information and inaccurate cartoons to bring you our opinions on Taiwanese Junk Food. Molly is texturally challenged while Matthew gets hung up on intense quandaries like when does a bean become a snack and if he has the qualifications to join a traveling trio. EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 221: Canned Beans


Thu, Mar 31, 2016


Mark our words, canned beans are no laughing matter. From kidneys to cowboys, whipped liquid to a juicy Cafeteria Expose we discover the perfect dinner party size while faking and baking. EXPLICIT. www.spilledmilkpodcast.com

 

 

California Casserole 

Rick Bayless' Cowboy Beans

Creamy Beans

Whipped Bean Liquid

Fake Baked Beans

Brandon's chickpea salad

Braised Chard with Chickpeas



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Episode 220: Frozen Pizza


Thu, Mar 24, 2016


Today Molly and Matthew meet Celeste, the champion of solo, intimate nights who has been heating up your grocer’s freezer case. We learn that some abominations aren’t what they seen as we strive to always bring you an exceptional listening experience. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 219: Ham and Cheese


Thu, Mar 17, 2016


Actually "Ham and Cheese" since you'd be hard pressed to find an actual mention of ham or cheese here. Instead feast your ears upon poetry filled with adolescent yearnings, Indigo Girls, existential quandaries, sperm whales and fantasies of cheese caves. This episode gets quite EXPLICIT. www.spilledmilkpodcast.com

  

 

 

 

Croque Monsieur



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Episode 218: Packaged Cheese


Thu, Mar 10, 2016


Today we taste test extra processed mini dairy products to see if they live up to our childhood memories, whether said memories are real or not. We have some intimate unwrapping adventures, discuss a new invention and take a stand against low fat cheese. Co-hosts don’t let co-hosts eat low fat.  EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 217: Cauliflower


Thu, Mar 03, 2016


Oh cauliflower let us count the ways we love you: roasted... and roasted. Matthew has prepared an heirloom produce quiz which causes quite an outrage and we discuss cauliflower "steaks", The NeverEnding Story and an excess of phlegm. EXPLICIT. www.spilledmilkpodcast.com





LA Live Show

Caramelized Cauliflower

Parmesan Roasted Cauliflower -



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Episode 216: Biscuits


Thu, Feb 25, 2016


We don’t let defective cans get in the way of tender, flaky, buttery biscuits. Sure, this episode contains a whole lot of unnecessary alliteration and sure we confess our deep seated fear of Canadian Geese but our biscuits bring all the listeners to the yard… or rather, to their headphones at least. EXPLICIT. www.spilledmilkpodcast.com

 

 

LA live show

Cream Biscuits
Cheddar and Ham Biscuits

Touch of Grace Biscuit



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Episode 215: Croutons


Thu, Feb 18, 2016


Wondering what all the hubbub is about? Well, tune in to “Making a Crouton” where we venture outside the salad bar to investigate The Case of the Impossible Bread Stabbing. We crunch through soups, salads and rejections only to find that the defense has a surprise witness that could change everything. EXPLICIT. www.spilledmilkpodcast.com

 

 

Matthew’s Culinate article

Gramercy Tavern soup



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Episode 214: Garlic Bread


Thu, Feb 11, 2016


Here at Spilled Milk our sole purpose is to spark joy for our brave listeners. Therefore, we are eating a whole lot of gooey, yet somehow crispy, Garlic Bread. We wonder why it often accompanies pizza and pasta, what generation we come from and unveil an absurd childhood aversion to butter. We also give you a homework assignment. EXPLICIT.www.spilledmilkpodcast.com

 

 

 

Matthew's "Not One Shrine" Kickstarter page

Adam Ried's Garlic Bread

Torrisi/Carbone's Garlic Bread - "I've had it and it's awesome" - Molly Wizenberg

 

Matthew's Garlic Pizza

This recipe comes from my friend Kate Lion of Boise, Idaho. It’s the kind of recipe that gets handed down and passed around, and this is my version, which is not too different from Kate’s except that she puts the garlic butter on top of the mozzarella! You can’t really go wrong here.

5 tablespoons butter
1/4 cup olive oil
6 cloves garlic (I use way way more than this and sometimes leave a little out to sprinkle on top raw), minced
1 teaspoon black pepper
1/2 teaspoon MSG
1/2 teaspoon dried oregano
1 teaspoon garlic salt

pizza dough
mozzarella
pecorino romano

1. Preheat oven to 450°F. In a saucepan over medium heat, melt the butter with the olive oil. Add the garlic, black pepper, MSG, oregano, and garlic salt. Cook until the garlic is fragrant but not browned, about 1 minute. This makes enough topping for two or three pizzas.

2. Roll out the pizza dough and spread thickly with the garlic butter mixture (stir well before slathering it on). Add a layer of mozzarella. Bake until cheese is browned and the entire neighborhood smells like garlic, 7 to 10 minutes. Top with freshly grated pecorino romano.



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Episode 213: Raisins


Thu, Feb 04, 2016


 
Today we are tasting those masters of the sneak attack, Raisins. We play a new game entitled, "Raisin or Rancid?" while reminiscing about little red boxes, spackling and GORP. Things get serious when we bring up dark children's novels and violent parlor games. EXPLICIT. www.spilledmilkpodcast.com
 
 
 
 
 
Molly's Meatballs with Golden Raisins
More information about Snapdragon
Bran Muffins 


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Episode 212: Kale


Thu, Jan 28, 2016


Well, we've avoided being trendy long enough and are now finally ready to tackle the most beloved and massaged of all greens, Kale. We discover the power of pot likker and that kale gives us Hulk-like abilities. We like to think that a good kale salad gets better with age, kind of like us. EXPLICIT. www.spilledmilkpodcast.com
 
 
 
"If It Sounds Bad, It's Got to be Good" by Melissa Clark
 
Spaghetti with Braised Kale 
 
Boiled Kale
 
Kale Chip Ideas

 



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Episode 211: Sick Food


Thu, Jan 21, 2016


We are on a roll with gross out episodes, returning this week with Sick Food. We learn about Matthew's mouth problems and Molly's vanilla tendencies while chatting about those edible comforts we consume while we are ill. The merits of flat Coke, puking sessions and phlegm disposal are high points and we suggest you don't listen to this episode while eating. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 210: Housekeeping


Thu, Jan 14, 2016


Be warned, this could be our grossest episode yet, and contains no chewing at all. Today Molly and Matthew tell us about childhood chores, hospital corners and tales of household hygiene. Molly is all for glove empowerment but suffers from grout fear while Matthew has major dishwasher skills. There is a serious case of oversharing happening here. EXPLICIT.www.spilledmilkpodcast.com

 

 

 

Homebody book



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Episode 209: Lamb


Thu, Jan 07, 2016


Welcome to your favorite ol' podcast where we are embracing fatty fears to devour some lamb. We choose to forgo the mint jelly and focus on racks and shanks while working on our interviewing skills. Our childhood fixations lead us to the only good type of mullet and some serious rumblings. EXPLICIT. www.spilledmilkpodcast.com

 

 

David Bowie from Labyrinth

Butterfly knife

 

Molly's Lamb Meatballs

Molly's Lamb Sausage

 

Skillet Pastitsio
From The Best 30-Minute Recipe, Cook’s Illustrated, © 2006.
 
This dish pairs well with a nap.
 
1/2 pound ground lamb
1 large onion, diced
1/4 teaspoon ground cinnamon
salt and pepper
2 tablespoons tomato paste
6 garlic cloves, minced or pressed
2 teaspoons minced fresh oregano
3 cups low-sodium chicken broth
1 cup heavy cream
8 ounces elbow macaroni
1 teaspoon cornstarch
1 cup (about 2 ounces) grated pecorino romano
 
1. Preheat oven to 450°F. Cook the lamb in a 12-inch skillet over medium heat until brown, breaking it up with a spatula or (try it!) a potato masher. Drain the lamb, reserving 1 tablespoon fat.
 
2. With the 1 tablespoon fat in the skillet, raise heat to medium-high and add onion, cinnamon, and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Add tomato paste, garlic, and oregano and cook until fragrant, about 30 seconds.
 
3. Stir in broth, 1/2 cup of cream, macaroni, and cooked lamb. Raise heat to high, bring to a boil, and cook, stirring often, until macaroni is tender, 8 to 10 minutes. (Feel free to reduce heat to medium-high if it’s spitting all over!)
 
4. Whisk remaining 1/2 cup of cream with cornstarch and stir into skillet. Cook until slightly thickened, about 1 minute.
 
5. Add 1/2 cup of cheese and season with salt and pepper to taste. Sprinkle remaining cheese over the top and bake until lightly browned, 5 to 10 minutes. Serve.

 



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Episode 208: Alternative Milks


Thu, Dec 31, 2015


Today we brave Alternative Milks, where no udders are necessary. While sipping lame lattes, we dream of rice and decide everything tastes better in a nut bag. We make a New Years Pledge, reminisce about dating vegans, hot horse shoes and wonder if dreadlock milk is actually a thing. EXPLICIT. www.spilledmilkpodcast.com

 

 

The Death of Soy Milk



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Episode 207: Leftovers


Thu, Dec 24, 2015


Molly channels Bob Brennan as she tried to convince Matthew to love leftovers as much as she does, which is a whole lot. Yes, we do indeed encounter the patriarchy again as we chat about chicken salads, cop out dinners and Matthew's husbandly virtues. EXPLICIT. www.spilledmilkpodcast.com

 

 

Reheating Meat from Serious Eats



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Episode 206: Mexican Junk Food


Thu, Dec 17, 2015


Today we are chowing through a hand delivered box of Mexican Junk Food where we venture past fried bones to taste that sweet after burn of chili. We, as citizens of the world, feel compelled to bring you the truth, whether that be pompadours, neckerchiefs, invisible cowboys or the spurs of Molly's past. EXPLICIT. www.spilledmilkpodcast.com

 



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Episode 205: Dates


Thu, Dec 10, 2015


Welcome to our Date Show! We barely make it through the Arsenic Hour while discussing painted scones, hot tubs full of yogurt and of course, Tinder profiles. Listen for our insights on what makes a good date, and tips for which section of your local Co-op will yield the best Devils on Horseback. EXPLICIT.www.spilledmilkpodcast.com

 

 

Date Palm 
 
Whole Wheat Date Scones with Nutmeg
 
The First Bad Man - by Miranda July
 
Dates in Olive Oil with Sea Salt 
 
Milkshake Episode 

 



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Episode 204: Cold Cuts


Thu, Dec 03, 2015


Today we take a pass at the deli counter for some choice selections of Cold Cuts, and encounter what may become Matthew's worst nightmare: the Bologna Roll-up. An epic meat themed duet gives way to ham aromas, rants against the patriarchy and stealing a kid's lunch. EXPLICIT. www.spilledmilkpodcast.com

 

 

Favorite Sleater-Kinney Songs

“Get Up”

“One More Hour”

“Ironclad”

“One Beat”

“Light Rail Coyote”

“Turn It On”

"Jumpers"

"Burn Don't Freeze"



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Episode 203: Care Packages


Thu, Nov 26, 2015


Today we are all lace and banana bread as we meander down memory lane to visit the Care Packages of our youth. We visit colleges, camps and Molly's bedroom back in Oklahoma while discussing makeout breakouts, luncheon loaves, Whistle pops and and wooing techniques. Warning, you may end up wishing you could wash your hair on a mountainside. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 202: Cheesecake


Thu, Nov 19, 2015


What better way to consume cheese, than in cake form? We travel down memory lane and eat sour cream topped cakes while chatting water baths, cake cracks, evil furbies and whatever happened to Tom and Jerry. There may also be a long lost sibling mystery where cheesecake is the vital clue. EXPLICIT. www.spilledmilkpodcast.com
 
 
 
 
Iris's Tasty Cheesecake
 
8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
4 8-oz. packages cream cheese, at room temperature
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
1/3 cup mini chocolate chips
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
 
Position a rack in the center of the oven and heat the oven to 375 degrees F.
 
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
 
In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
 
Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
 
Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
 
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
 
To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

 



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Episode 201: Pickles


Thu, Nov 12, 2015


Today's episode is fraught with danger as Molly and Matthew confront these briny beasts and the cold case of the Pickle Fork. They travel down memory lane all the way to Vegas through vats of relish, salt and vinegar to decide between Claussen, Vlasic and Bubbies and of course declare their favorite pickle sizes. EXPLICIT. www.spilledmilkpodcast.com

 

 

We Can Pickle That from Portlandia



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Episode 200: Meatloaf


Thu, Nov 05, 2015


Welcome to the most educational Spilled Milk episode you'll ever hear. We welcome J. Kenji Lopez-Alt and his magnificent meatloaf while he spins tales of luxurious band camps, coed fraternities and three meat mixtures. We discuss the loaves of our youth, meat juices and what this classic American comfort food means to us. Warning: contains MSG, slooshing and deja vu. EXPLICIT.www.spilledmilkpodcast.com

 

 

 

 

The Food Lab column
Kenji's meatloaf 
Chicken Uncanning
 
Molly's Meatloaf - from "Delancey"
 
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, chopped
1 1/3 cups fresh breadcrumbs
About 1/3 cup whole milk, or enough to saturate the breadcrumbs
1 pound ground beef
1 pound ground pork
1 teaspoon fine sea salt
2 teaspoons fish sauce
2 large eggs, beaten well
2 teaspoons Dijon mustard
1/3 cup minced fresh Italian parsley
1/3 cup ketchup, plus 1/4 cup for topping the loaf

1. Preheat the oven to 350 F. Line a rimmed baking sheet with parchment or aluminum foil.
2. Warm the oil in a medium saucepan over moderate heat.  Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and translucent but not brown.  Set aside.
3. Put the breadcrumbs in a small bowl, and drizzle the milk over them, stirring to moisten.  Set aside.
4. Put the beef and pork in a large mixing bowl, breaking up any large hunks.  Add the salt, fish sauce, eggs, mustard, parsley, and 1/3 cup ketchup.  Add the onion and garlic. Using your hand, squeeze the milk from the breadcrumbs; then add the breadcrumbs to the meat mixture (discard the milk).  Holding one hand in a claw shape, press it down into the ingredients, and briskly stir with your hand to mix evenly.  When the meat and seasonings are uniformly mixed, pick up the mixture and turn in over in the bowl, and briefly mix again (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.)
5. Transfer the mixture to the prepared baking sheet, and use your hands to pat and shape it into an approximately 9 by 5-inch loaf.  (If you find that the mixture is sticking to your hands, rinse them well and leave them slightly wet; the moisture will keep the meat from sticking).  Brush the loaf evenly with the remaining 1/4 cup ketchup.
6. Cook for 45 minutes to 1 hour, or until a thermometer inserted into the center of the loaf reaches 155 F to 160 F.  Cool for at least 20 minutes before slicing.


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Episode 199: Cocoa Nibs


Thu, Oct 29, 2015


Whether you say cacao nibs or cocoa nibs, today we show you a "different side of chocolate". Our episode is indebted to Alice Medrich and her genius ideas that guide us from bean to nib. Be sure to stick around for our musical segment and let us know your thoughts on our latest cookbook idea. EXPLICIT. www.spilledmilkpodcast.com

 

 

Theo Chocolate
Nibby Buckwheat 
Whole Wheat Sables with Nibs 
Nibby Meringue
Nibby Cream
Molly's Finger Sables
 


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Episode 198: Grapes


Thu, Oct 22, 2015


Today it would seem that any topic is fair game from farming conditions and grecian urn fetishes to snot pockets and otter's dietary habits. Grapes make a cameo appearance when we pit seedless against skinless, fresh against frozen and Champagne vs. Concord. Somehow we all win, and we all lose. EXPLICIT. www.spilledmilkpodcast.com 

 

Sausages and Grapes



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Episode 197: Sesame


Thu, Oct 15, 2015


Infinitely Long and Exceptionally Silly. Today we open Sesame, rejecting the sweet to concentrate on the savory. Whether unhulled, re-hulled or hull-less, we discuss seeds, sauce, paste and oil while wondering about Elmo's gender and seed toasting techniques. EXPLICIT.www.spilledmilkpodcast.com

 

 

 

Culinate.com article 
Super Sesame Chicken 
Stanford Cardinal
Matthew's stir fry article 
Big Bang Theory show
Big Bang Theory 
 
 
MATTHEW'S SESAME CHICKEN
Serves 3 to 4
 
1 pound boneless, skinless chicken thighs
1/2 teaspoon rice wine
1/2 teaspoon soy sauce
1/2 teaspoon cornstarch
 
2 teaspoons minced ginger
2 tablespoons sliced scallions (plus sliced greens for garnish)
 
2 tablespoons peanut oil
 
For the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon Chinese sesame paste
1/2 teaspoon sugar
 
1 tablespoon toasted sesame seeds (plus more for garnish)
1 teaspoon toasted sesame oil
 
1. Trim the chicken of excess fat and cut it into 1/2-inch chunks. Stir together with the 1/2 teaspoon rice wine, 1/2 teaspoon soy sauce, and cornstarch. Set aside to marinate for 20 minutes. Stir the sauce ingredients together in a small bowl.
 
2. Heat the oil in a wok or large skillet over high heat until it begins to smoke. Add the chicken and stir-fry 3 to 4 minutes, stirring occasionally, until well-browned and cooked through. Stir in the ginger and scallions and cook until fragrant, about 30 seconds. Add the sauce ingredients and cook until the sauce is thickened and coats the chicken nicely, about 1 minute.
 
3. Off heat, stir in the sesame seeds and sesame oil. Garnish with additional sesame seeds and scallion greens and serve immediately with lots of rice.


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Episode 196: Microwaves


Thu, Oct 08, 2015


It's light, it's quick, it's easy, it's Spilled Milk! Today we discuss our love and ambivalence for that bulky kitchen appliance, the Microwave. Our hosts have quite the history with them, with Molly's half-pint and Matthew's yard sale installation. We discuss bread sponges, upside down pizza, toasted nuts and ovaries and the power of a microwave's ding. EXPLICIT. www.spilledmilkpodcast.com
 
Toasting nuts 
 
Mug Meal Books


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Episode 195: Norwegian Junk Food


Thu, Oct 01, 2015


We're bringing junk food back, Norwegian style. These Scandinavian treats bring delight and horror to our intrepid hosts who brave lompers, hair care products, gelee and almond poles. Thank goodness Walters Mandler was here to save the day. EXPLICIT.www.spilledmilkpodcast.com

 



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Episode 194: Lasagna


Thu, Sep 24, 2015


You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.www.spilledmilkpodcast.com 

 

 

Matthew's Lasagna Made Simple

12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand)

12 ounces Italian sausage

1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like)

12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded

 

 

  1. Preheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry.
  2. Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine.
  3. Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil.
  4. Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ? of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick.
  5. Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.

 



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Episode 193: Melons


Thu, Sep 17, 2015


Today we find out just how many innuendos can we fit into 20 minutes. With much slusching, we chat naturally perfumed melons and Molly's stealing habits. In typical Spilled Milk fashion there is of course a French melons vs. Japanese melons debate and we decide that next episode, we are going global.  EXPLICIT. www.spilledmilkpodcast.com

 

 

 

Molly and Matthew sing karaoke 

Melon made sippable 



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Episode 192: Natural Waters


Thu, Sep 10, 2015


Spilled Milk: Bottled at the Source. Today we are tasting Natural Waters, purified, filtered and flavorized with no machete necessary. Please note that no pole dancing lessons, neither vertical nor horizontal, are included in this episode. www.spilledmilkpodcast.com

 

 



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Episode 191: Peaches


Thu, Sep 03, 2015


It took 190 episodes for Matthew to find a peach that can live up to his exacting standards. Today we take a variety quiz, talk peach butts and de-fuzzing with a whole lot of slurping and dribbling. We also seek to discover if there is one perfect way to eat a peach. EXPLICIT. www.spilledmilkpodcast.com

 

Spilled Milk Episode Prep 

Matthew's first food article



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Episode 190: Ginger Drinks


Thu, Aug 27, 2015


Always fresh, always unfiltered. With frosty copper mugs in hand we consume ales and beers of the ginger variety. We learn about Molly's McDonald's phase, her flat past and ongoing internal struggle between Tim Riggins and Taylor Kitsch. With the help of the Golden Girls we learn the Facts of Life, or at least identify some specific fears for when the aliens invade. EXPLICIT. www.spilledmilkpodcast.com

 

 

 

 
 
 
Rachel's Ginger Beer  
 
 
Cock and Bull
 
 
Bundaberg
 
 
Reed's 
 
 
Canada Dry


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Episode 189: Jell-O


Thu, Aug 20, 2015


Get ready for a whole lot of jiggling and gelling. Matthew confronts his traumatizing past with Jello-O shots while Molly debates American Gladiator vs. mainframes. We try cherry, grape and orange flavors with no shortage of slimy residue. Don't worry, we still find a way to bring up outdated pop culture references. EXPLICIT. www.spilledmilkpodcast.com

 

 

Matthew jiggles jell-o video 

Watch it wiggle, see it jiggle!



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Bonus Episode: Fro-yo


Mon, Aug 17, 2015


What's the deal with Frozen Yogurt? Once again, we get stuck in the past as we discuss whether fro-yo is just topping deep or is it actually more than a creamy conduit? Buckle up as Matthew and Molly take us on a roller coaster of topics that may not actually go anywhere. EXPLICIT. www.spilledmilkpodcast.com

 

 

 

 

 

Cruel Temptations theme song 

Arrested Development - Tennessee music video



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Episode 188: Blueberries


Thu, Aug 13, 2015


Today, blueberries are gracing us with their presence, much as we are gracing your eardrums. Whoever said chivalry was dead hasn't met Matthew Amster-Burton, who always give fair warning when throwing garbage out the window. We are chatting size preferences, high bush vs low bush, mixtapes and Amadeus. EXPLICIT. www.spilledmilkpodcast.com

 

 

Rustic Tart



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Episode 187: Ginger


Thu, Aug 06, 2015


Today we are spicy, fresh and chatting about ginger. We may not stay totally on topic but we do get another chance to show off our poetry prowess. Our knowledge of pop culture is in rare form here as Bennifer and Bourne make an appearance and we get another relationship rumor started. EXPLICIT. www.spilledmilkpodcast.com

 

 

Molly's Ginger Cake with Caramelized Pears

Ginger Snaps



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Episode 186: Fruit Punch


Thu, Jul 30, 2015


No punch bowls or ice rings here. We are using straws, boxes and communal vessels. Though she's had a few bad experiences with Fruit Punch in the past, Molly braves through artificial flavoring like a pro. Through band names, flower beds and riddles we are determined to find out what fruit is actually inside Fruit Punch. EXPLICIT. www.spilledmilkpodcast.com

 

 

Kool Aid commercial

Royal Blood band



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Episode 185: Heat Wave


Thu, Jul 23, 2015


The heat is literally frying/melting/murdering our brains so please accept our pre-emptive apology for the rambling nonsense in this episode. While our thermometers climb past 90, we chat cool treats and find that our love for Madonna and Beyonce is fierce. 
Molly and Campari are sitting in a tree while Matthew, well... haters gonna hate. EXPLICIT. www.spilledmilkpodcast.com
 
 
 
Open Your Heart video 
Papa Don't Preach video 
Express Yourself video
November Rain video  
Otter Pops


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Episode 184: Strawberries


Thu, Jul 16, 2015


Summer gifts us with glorious strawberries so we are gifting you with an heirloom variety quiz. We chat strawberries whether they be raw, cooked, jammed, stolen or hulled and find that there is little in this world that doesn't fluster Matthew. Be sure to stick around for the poetry reading. EXPLICIT. www.spilledmilkpodcast.com

 

 

Poem



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Episode 183: Banana Bread


Thu, Jul 09, 2015


With more straddling and mashing than necessary, we present you with Banana Bread. Sure what the freezer does to a banana is unspeakable, but we go there. For the listeners. Through speckles, mush, chunks and MILFs, today's conversation will make you wish you could turn back time. EXPLICIT. www.spilledmilkpodcast.com 

 

  

Bakesale Betty's Banana Bread

Chocolate Cinnamon Sugar Banana Bread

Banana-Coconut Bread

Banana Bread with Chocolate and Ginger

 

Cher - If I Could Turn Back Time  Video



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Episode 182: Picnic


Thu, Jul 02, 2015


Recording live from the wilderness where we get traumatized by the outdoors and beverage laws while on our Picnic. We discuss food temperatures and transportation, celebrity guests and encounter more bugs than any other episode before. So much nature. EXPLICIT. www.spilledmilkpodcast.com

 

 

Japanese potato salad - Lovely Lanvin

Matthew's Calzone recipe (vaguely)

Wine Stix

Picnic Backpack

Michael Chabon

 



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Episode 181: Energy Bars


Thu, Jun 25, 2015


As usual we are always trend following and never trend setting. We brought you energy drinks, so now its time for Energy Bars. We wonder why you'd ever want to replace a meal, how long it takes for an energy bar to take effect and if they are just worse oatmeal cookies. Matthew and Molly judge on fuel, performance and aftertaste power. Predictably, things get dirty almost immediately.    www.spilledmilkpodcast.com

 

 

Kind Bars
Power Bars
Larabars
Luna Bars
Cliff Mojo bar
Big 100 Colossal Meal Replacement bar


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Episode 180: Nachos


Thu, Jun 18, 2015


The listeners spoke and... we didn't really listen. Today we address the best and worst of crispy, cheese soaked Nachos. Toppings, cheese ratios, high school reunions and balding are all up for discussion and we also find out what cheese and underwear have in common. EXPLICIT. www.spilledmilkpodcast.com

 

 



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Episode 179: Hot Sauce


Thu, Jun 11, 2015


The things we do for this show. Today we sacrifice our tongues as we travel down Hot Sauce Alley where the conversation quickly turns morbid. Matthew discovers how cool he really was as a child and Molly reveals her "50 Shades of Grey" past. www.spilledmilkpodcast.com 

 

Thai Beef with Chilis and Holy Basil



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Episode 178: Pudding


Thu, Jun 04, 2015


The stakes have never been higher as M & M examine American puddings, not to be confused with British puds. This indefinable substance grows a skin, scrambles eggs and could give us an exclusive insight into Molly's newest project. We also play casting director for the upcoming Spilled Milk Remake. EXPLICIT. www.spilledmilkpodcast.com

 

 

 

Molly's Rice Pudding

Matthews other podcast

Pudding Skit



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Episode 177: Nut Butters


Thu, May 28, 2015


Today we stir and taste non-peanut Nut Butters. Listen to scintillating conversation regarding almond butter phases during college, grease vs. sludge and nut arbitrage. We are talking buttering nuts and seeding butter while the nut aromas get to our heads.www.spilledmilkpodcast.com

 

 

 

Stirring video 



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Episode 176: Soy Sauce


Thu, May 21, 2015


After 175 episodes, we have finally selected our ideal chopsticks and feel ready to tackle Soy Sauce. We chat X-Files, cartoons, fairy tales and feigning interest while drowning our rice in The Black Ooze. Will we or won't we be able to differentiate between high end and low end sauces? www.spilledmilkpodcast.com  

 

And Eat it too podcast 

Molly's article 

Kikkoman commercial video

Dragonfly sauce

        Yamasa Marudaizu



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Episode 175: Indian Junk Food


Thu, May 14, 2015


Yes, we were given yet another box of foreign goodies submitted for our pleasure and judgement. Indian Junk Food is super classy although its looks, taste and smell don't always exactly align. This is a seriously bangin box full of confusing aromatics, exuding liquids and squeaking cheese. www.spilledmilkpodcast.com 

 

 



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Episode 174: Brown Butter


Thu, May 07, 2015


 

For optimal results, your cohosts recommend bathing and basting yourself in the sizzling slurry of deliciousness that is brown butter. Be sure to hold on tight to your chemise as we encounter nutty food babies, Lynn Rossetto Kasper imitations and foaming flecks. www.spilledmilkpodcast.com
 
 
 
Sole Meuniere 
 
Brown Butter Cornbread 
 
Molly's Spoon Cookies
 
Smitten Kitchen Rice Krispie Treats
 
Tough Cookie Cinnamon Butter 
 
 
 
 


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Episode 173: Sack Lunch LIVE!


Thu, Apr 30, 2015


Journey into the minds of geniuses as Pat Benatar and Kenny Loggins present an ode to childhood. We packed each other a meal filled with goodies from our childhood lunch boxes where we find that baggie technology has not improved since our mothers controlled our food choices. Full of toxic chemicals, dry cookies, sweaty carrot sticks and stolen lunch items we discover Molly's equestrian past and can only hope that someone other than Matthew gets his references. www.spilledmilkpodcast.com

 

 

 

C?dric Villani 

 



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Episode 172: Breakfast Pastries


Thu, Apr 23, 2015


As grown ups, we can eat whatever we want for breakfast. Today we grab some brooding breakfast desserts from the shelf where they have lived for who knows how long. Cake nuggets, waves of powdered sugar and sweaty glaze are all part of this complete breakfast. www.spilledmilkpodcast.com 

 



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Episode 171: Shallots


Thu, Apr 16, 2015


This Sunday is our live show! Get your tickets here!

With mouths afire we unveil the many layers of onion's little sibling, the shallot. We discuss this sexiest of alliums in the raw, fried, pickled and crisped along with that most vital of questions: Does size really matter? EXPLICIT www.spilledmilkpodcast.com

 

 

Crispy Fried Shallots 
Molly's Vinegar-Roasted Shallots  
 

Adapted from Braised Duck With Green Beans, Thai Style 

Duck With Brussels Sprouts, Thai Style, Mark Bittman, The New York Times

2 duck legs, trimmed
Salt and pepper
1 cup sliced shallots
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup brussels sprouts, trimmed and halved
2 teaspoons sugar
2 tablespoons nam pla or soy sauce
2 tablespoons lime juice, or to taste
Coarsely chopped fresh cilantro leaves for garnish
Crispy fried shallots, for garnish

1. Season duck legs with salt and pepper and place in a skillet over medium heat. Cover and cook until skin is well browned, about 30 minutes, lowering heat as necessary to produce a steady simmer. Turn duck legs and continue cooking until liquid is mostly evaporated and duck is tender, 60 to 90 minutes total.

2. Transfer duck to a plate and pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add shallot; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger and garlic and cook, stirring, for 30 seconds.

4. Add 2 tablespoons water, sugar, fish sauce, and brussels sprouts. Place duck legs on top of sprouts mixture and bring to a simmer. Cover and cook until sprouts are very tender, about 15 minutes, adding a little more water if necessary to keep mixture moist. Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve. Serve with sliced chiles in fish sauce and crispy shallots for garnish.

Note: You can serve the duck on or off the bone. Good with rice, also surprisingly good with crusty bread.



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Episode 170: Korean Junk Food


Thu, Apr 09, 2015


Still tickets available for our live show on April 19th in Seattle! 

 

Once again, a box of foreign delights has landed on our table, ergo we are forced to partake and pass judgement. This time, Korea lends its treats to our tongues and we hold nothing back. Kit Kat etiquette rules are established, theories are floated and there are more Korean treats in our youth than you may think. www.spilledmilkpodcast.com 

 

 



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Episode 169: Dumplings


Thu, Apr 02, 2015


Live show tickets here! 

 

Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com 

 

 

The Search for General Tso

 

Matthew's dumplings

Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book

1/2 teaspoon baking soda
1 teaspoon kosher salt

For the filling:
12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces
12 ounces ground pork
1/3 cup sliced scallions
1 teaspoon kosher salt
2 teaspoons sugar
1.5 teaspoons minced ginger
1.5 teaspoons rice wine
1 teaspoon soy sauce
2 teaspoons sesame oil
1 egg
1 tablespoon oyster sauce
1.5 tablespoons cornstarch
pinch black pepper

1 package (about 44) gyoza skins (we like Twin Dragon brand)

1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.

2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.

3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .

 

4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.



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Episode 168: Singapore Junk Food


Thu, Mar 26, 2015


Live show tickets still available here!

Hopes are high for hand delivered Singapore Junk Food which comes heavily packaged, addictive and conditioned. Molly confronts the dreaded jellied meat while SuperRing comes to the rescue! www.spilledmilkpodcast.com

 

 



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Episode 167: Mint Chocolate


Thu, Mar 19, 2015


There are still tickets available for our April 19th Live Show here!

We are going door to door bearing laughter, joy and mint chocolate treats. Mint is our favorite chocolate pairing, though we think that could be due to dependence rather than merit... We attempt to earn our badges in financial literacy, mob mentality and rekindling relationships. www.spilledmilkpodcast.com

 



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Episode 166: Scrambled Eggs


Thu, Mar 12, 2015


Click here for tickets to Spilled Milk Live on April 19th at Town Hall Seattle!

 

Today Molly and Matthew go back to their roots to chat about the first dish they ever learned to cook, scrambled eggs. The nuances of egg preparation, when to cheese and how much to butter are all fair game while puns are strictly forbidden. www.spilledmilkpodcast.com 

 



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Episode 165: Fondue


Thu, Mar 05, 2015


Hot and bubbly,  we are stabbing our way into the 70s with Molly's first foray into fondue. The conspiracy behind the creation of fondue is revealed as are past experiences with French stoner dudes, and clergy members. www.spilledmilkpodcast.com

 

 

Raclette Set 

Bubbling Fondue Instagram video



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Episode 164: Donuts


Thu, Feb 26, 2015


Sugar bombs away! Stop by our break room for a box of donuts aka: crullers, fritters, bear claws, bismarcks, twists and jellied. We chat about weepy donuts, oozing donuts and what they have in common with sex and pizza. EXPLICIT. www.spilledmilkpodcast.com

 

 

French Cruller : 

 

Lemon - Yogurt Fritters

Mr. Donut



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Episode 163: Birthday Cake LIVE!


Thu, Feb 19, 2015


We celebrated our 5th birthday/anniversary with a live show where we broke our slogan by sharing cake with the audience. Molly and Matthew reminisce about their childhood birthday parties, cakes and presents. There is a lot more crying and fainting than you'd expect. We try classic yellow cake with chocolate frosting, Funfetti and Molly's birthday cupcakes while pondering June's pastry chef aspirations. Thanks to all who submitted their traumatic funny childhood birthday stories! EXPLICIT. www.spilledmilkpodcast.com

 

 

Doll Cake Pick



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Episode 162: Orange Soda


Thu, Feb 12, 2015


Get ready to concentrate. When you are hot and sweaty from watering your potted plant, nothing is better than a cool, refreshing, bottled and carbonated "orange" flavored beverage. Mexican carbonation, the Vietnam War and Russian history all play an important part of this tasting. This episode comes with a special alternate ending! EXPLICIT. www.spilledmilkpodcast.com

 

 

 



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Episode 161: Fennel


Thu, Feb 05, 2015


Crunch. Crunch. Crunch. Today we delve into fennel, its seeds, pollen, fronds and bulbs. Matthew finally admits to his mysterious past while we wonder about this plant's licorice flavor and price point. 

 

 

Jill Santopietro's Braised Fennel with Meyer Lemon and Parmesan

 

Shaved Fennel Salad with Mushrooms and Parmesan



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Episode 160: Cheap Beer


Thu, Jan 29, 2015


We don't know much about football, so we are participating in the only way we know, the beer. Join us as we slosh down memory lane, wonder where the calories in light beer go, which beer has the best cans and if our beer of choice makes us hipsters. Go Seahawks! www.spilledmilkpodcast.com

 

  

 

 

Beers tasted
 
Budweiser
Coors Light
Rolling Rock
PBR
Rainier
Bud Light Lime


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Episode 159: Lip Balm


Thu, Jan 22, 2015


It is the dead of the winter and our lips are paying the price. We try a plethora of lip balms and finally admit to our Carmex addiction. Waxy, fruity, glossy or tinted, these balms are smooth on the lips but rough on the tongue. How often do you lip balm?   www.spilledmilkpodcast.com

 

 

 



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Episode 158: Waffles


Thu, Jan 15, 2015


Rise and Shine! Today we consume yet another doughy breakfast item slathered in syrup. Molly and Matthew struggle to keep things clean while wondering what the opposite of Belgian is and whether a waffle is just a pancake in disguise. What tops your waffle?  www.spilledmilkpodcast.com

 

 

Yeasted Buckwheat Waffles

Waffles of Insane Greatness



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Episode 157: Canadian Junk Food


Thu, Jan 08, 2015


Oh Canada! You send it, we eat it. Maybe that should be our new motto. Today we flirt with new career paths, challenge Smarties to a duel and find out if our patriotism trumps our taste buds. www.spilledmilkpodcast.com

 



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Episode 156: Carrots


Thu, Jan 01, 2015


Happy New Year! 
 
Beware: carrots apparently bring out some inflamed opinions. We discuss the carrots of days gone by and find out if Molly can rescue Matthew from his carrot rut. Remember to tip your podcasters in carrot coins. EXPLICIT. www.spilledmilkpodcast.com
 
 
 
 
Holiday Carrot Pudding
Smitten Kitchen's Carrot Salad
Carrots Corentine
Carrot Pickle


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Episode 155: German Christmas


Thu, Dec 25, 2014


Fr?hliche Weihnachten! 
We must not have been too naughty this year, since we were gifted a box of German Christmas treats. We delve into the merits of marzipan, artificial aromas and shady Santas. Thanks for listening and supporting us during 2014!  EXPLICIT.www.spilledmilkpodcast.com

 

 



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Episode 154: Favorite Sandwiches


Thu, Dec 18, 2014


The cure for the flu? Sandwiches of course. Or is it tattoos? Sandwiches both foreign and domestic, of the past and the present haunt our appetites and today we discuss and debate our favorites. It isn't as simple as you think to pair the perfect bread with the perfect fillings and ideal amount of ooze. www.spilledmilkpodcast.com

 

 

 

 

Spicy catfish sandwiches

Adapted in freewheeling style from Matt’s in the Market

Chipotle mayo from Nancy Silverton’s A Twist of the Wrist

 

For the mayo:

1/2 cup mayonnaise

2 tablespoons minced cilantro

1 tablespoon olive oil

1 tablespoon lemon juice

1 large clove garlic, minced

2 teaspoons pureed or minced canned chipotles (or more to taste)

1/2 teaspoon kosher salt

 

For the catfish:

2 catfish fillets, quartered into strips

1/2 cup cornmeal

1/2 cup all-purpose flour

salt and pepper

1 cup frying oil of choice

Thin-sliced sandwich bread 

Butter lettuce, torn into bread-sized pieces

 

  1. Stir the mayo ingredients together in a bowl.

  2. Salt and pepper the catfish on both sides. Let sit at room temperature for five minutes. Mix the cornmeal and flour together in a pie plate. Dredge in the catfish in the cornmeal mixture, shaking off excess, and remove to a plate.

  3. Heat the oil in a large nonstick skillet over medium-high until the oil shimmers and a chunk of bread bubbles vigorously when you toss it in. Add half the catfish strips and fry 2 minutes per side. Drain on paper towels and repeat with the other batch.

  4. Assemble the sandwiches. I am not going to explain this part, except to say that you should put the mayo on both slices.

 

 



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Episode 153: Vanilla Ice Cream


Thu, Dec 11, 2014


Today we are joined by our arch enemy, Dan from The Sporkful, to talk all things lame and boring, otherwise known as Vanilla Ice Cream. We find out what your favorite frozen dessert says about your bedroom behavior and discuss melting points and scoop skirts. What tops your sundae? EXPLICIT www.spilledmilkpodcast.com

 

 

 

The Sporkful

Eat More Better

 

Ice creams tasted:

Haagen-Dazs Vanilla
Dreyer’s Slow-Churned Vanilla Bean
Snoqualmie Danish Vanilla Bean
Safeway Select Super-Premium Vanilla

 

Funny man and vanilla philosopher Alex Falcone’s podcasts:

Read it and Weep
Pack Your Mics (If you watch Top Chef, you will love Pack Your Mics)



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Episode 152: Classic Cocktails


Thu, Dec 04, 2014


 
Finally, the episode you've all been waiting for! Our hosts get more and more tipsy as they learn what makes a cocktail a classic, what Matthew can safely order in a biker bar and how many steps it takes to become Don Draper. It was way past our bedtime and we were up to no good. Warning: You may want to have a drink of your own to get through this episode. EXPLICIT www.spilledmilkpodcast.com
 
 


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Episode 151: Green Beans


Thu, Nov 27, 2014


Today you can finally have some of our topic, if you are having that classic Thanksgiving side dish, the Green Bean Casserole that is. Molly and Matthew discover what Friday Night Lights and green beans have in common along with some soggy and squeaky beans. Happy Thanksgiving! EXPLICIT. spilledmilkpodcast.com
 
 
 
Classic Green Bean Casserole
Mark Bittman's Duck Legs with Green Beans
Fuchsia Dunlop's Stir Fried Romano Beans
Dry Fried Green Beans
Heirloom Green Beans


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Episode 150: Sour Cream


Thu, Nov 20, 2014


How do you take your sour cream? Whipped, savory and with extra fat? Today your super cultured and ultra-pasteurized hosts alternate from true detectives to true divas. Serving suggestion: do not partake before noon without a baked potato. spilledmilkpodcast.com

 

 

Homesteady Podcast

Amanda Hesser's Almond Cake



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Episode 149: Cheddar


Thu, Nov 13, 2014


Today we are extra sharp, clothbound and falling down the Wookey Hole. We love cheddar cheese in every shape and color, whether generic or artisanal, just don't ask us to start cheddaring.  Now to determine the best vehicle to transport these cheddars safely to our taste buds...  spilledmilkpodcast.com

 

 

 

Molly's Oat Cakes



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Episode 148: Pumpkin Spice


Thu, Nov 06, 2014


Autumn has arrived bringing with it all manner of pumpkin spiced edibles. Molly and Matthew tackle heirloom varietals, contemplate a Trader Joes pumpkin intervention and taste a PSL which surprises even themselves. We ask the world, how far is too far when it comes to pumpkin spice? spilledmilkpodcast.com. EXPLICIT.

 

 

 

 

Buzzfeed article on 3 days of Pumpkin Spice



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Episode 147: Caramel


Thu, Oct 30, 2014


Molly, Matthew and the Maillard Reaction presents an ooey, gooey, sticky adventure of the burnt sugar variety. Caramel is cheap and simple, yet impressive, kind of like the Spilled Milk Podcast. Where we stand on the Great Salted Caramel Debate comes up as well as safety tips while listening to this podcast. Hard and hot is always the way to go. spilledmilkpodcast.com

 

 

 

 

Caramel Sauce

Matthew's Caramel article 

Mathnet Episode 

Carmelitas

Ardent Homesteader

 

 



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Episode 146: Colombian Junk Food


Thu, Oct 23, 2014


Either we are nearing our expiration date or we will just need another trip to the dentist after these Colombian treats from Listener Maria. These DIY delicacies teach us to always pair our Frunas with our Papitas de Pollo. spilledmilkpodcast.com

 



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Episode 145: Bok Choy


Thu, Oct 16, 2014


What baby brassica simply stalks and leaves? Bok Choy! Through 50 shades of green and raw dunks, Matthew and Molly explore this underused vegetable beyond the good ol' stir fry. spilledmilkpodcast.com
 
 
 
 
 
Matthew's Bok Choy stir fry 
 Heat peanut oil in a wok or skillet. Add chopped bok choy stems, stir-fry
until starting to become translucent and browned (2 minutes), add
leaves and a nice dollop of Thai roasted chile paste. Toss until the
paste is well-distributed. Taste for seasoning and add more chile
paste if necessary.
 
Chili Garlic Sauce 


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Episode 144: Walnuts


Thu, Oct 09, 2014


Today we take a walk down the wild side through nutty Oklahoman pasts while Molly and Matthew fall under the spell of black walnut magic. RIP nutcrackers. spilledmilkpodcast.com 

 

 

Walnut Cake from Orangette

Purchase Black Walnuts

Pike Place Nuts Yelp Reviews

Walnut oil

Pickled Walnuts



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Episode 143: Jarred Spaghetti Sauce


Thu, Oct 02, 2014


Meat posts at the ready! Molly and Matthew taste jarred spaghetti sauces and discuss chunky vs. smooth, Sinatra vs. Newman and stapled fingers vs. inside out eyelids. Note: Viscosity is vital and oregano only in moderation. spilledmilkpodcast.com

 


 

Cook's Illustrated Skillet Lasagne



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Episode 142: Cheesy Crackers


Thu, Sep 25, 2014


This week we confront those cheesy crackers that populated our childhoods and continue to haunt our dreams. Tasting these zesty, neon orange, voluptuous crackers brings about some loaded conversations. spilledmilkpodcast.com

 



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Episode 141: Fresh Herbs


Thu, Sep 18, 2014


Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.com

 

 

Molly's and Matthew's Stir-fried Minced Beef with Chiles and Basil 

Greek style lima beans



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Episode 140: Brazilian Junk Food


Thu, Sep 11, 2014


Carla the Listener sent us on a journey of Brazilian delights. Crossing the Saliva Sea, our odyssey is fraught with poor pronunciation, incognito beef chips, enigmatic peanuts and vile meat jelly with a stop by the Pseudo Swiss Alps. spilledmilkpodcast.com

 

 



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Episode 139: Crepes


Thu, Sep 04, 2014


Back to school with French 101. Your supply list consists of a baguette, beret, neckerchief, squeegee and a fire extinguisher. Today we'll lecture on savory and sweet crepes while Matthew's francophile past finally comes to light. spilledmilkpodcast.com

 

 

Alton Brown's Crepe Batter

Tortilla Crepes

Beat an egg, some cream and milk (and vanilla if you want),
dunk the tortillas, and cook in butter.


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Episode 138: Caramel Corn


Thu, Aug 28, 2014


Today we are tapping caramel corn with relish. Those sticky, crunchy clusters invoke more spelunking stories, though not the kind you are thinking of. You may want to think twice before playing Truth or Dare? with Matthew and Molly. EXPLICIT spilledmilkpodcast.com

 

Molly's Caramel Corn from David Guas

Spilled Milk Popcorn Episode



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Episode 137: Maple Syrup


Thu, Aug 21, 2014


 

Welcome to the Spilled Milk Sugar Bush, where we taste maple syrup of all grades and qualities and sometimes, it's not even real. We've done way more research into syrup grading than you ever thought you'd want so take notes. Through sticky pours and drizzles, some strong feelings arise and things get heated. spilledmilkpodcast.com
 
 
"Men with Brooms"
International Maple Syrup Institute


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Episode 136: Non-Tomato Pasta Sauces Pt. 1


Thu, Aug 14, 2014


Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on spelunking while Matthew's cookbook collection comes under fire. It's Loren vs. Bastianich so cast your votes, boil some water and sauce it up. spilledmilkpodcast.com

 

Recipes:
 
Pasta Aglio e olio 
Pasta Carbonara 
Rigatoni with 5 Lilies 
Pasta with Parsnips and Pancetta 
Francis Lam's Pasta with Eggplant Puree 
Molly's Pesto 
James Beard's Braised Onion Sauce 
 
Pasta Bible Pasta (aka Mezze Maniche Rigate with Scallions)
Adapted from The Pasta Bible, Silvio Rizzi
Serves 4  
Rich and buttery without being heavy, this fresh-tasting dish is good any time of year.  
 
 
- 3/4 lb mezze maniche rigate or rigatoni
- 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced
- 4 tbsp butter
- 1/2 bunch Italian parsley, minced
- 2 egg yolks
- 1/2 cup freshly grated Parmigiano-Reggiano
- salt   Melt 4 tbsp butter in a skillet over medium-low heat.
 
Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese.
 
Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls


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Episode 135: Toast


Thu, Aug 07, 2014


This week, we tackle yet another trendy topic and discover that toast abuse is real. But we still aren't sure if it's worth $4 a slice or which method is best for getting that perfect crisp, though John Thorne seems to have some strong toasty opinions. And Radio Lab, just remember that imitation is the sincerest form of flattery. spilledmilkpodcast.com

 

 

This American Life - Episode 520: "No Place like Home"

"Pot on the Fire" by John Thorne



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Episode 134: Celery


Thu, Jul 31, 2014


More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.com

 

Recipes

Fuchsia Dunlop’s Send the Rice Down from "Every Grain of Rice"

Marcella Hazan's Braised Celery from Food52 



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Episode 133: Oatmeal Cookies


Thu, Jul 24, 2014


 We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.com

 

 

Oatmeal Chocolate Chip Cookie* from The Grand Central Baking Book 

*Matthew's Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn't put white chocolate in anything. 

Easy Oatmeal Cookies - source unknown

1 cup (8 oz) butter, softened

1 cup (7 oz) sugar

1 tsp vanilla

1 cup (5 oz) flour

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups (7 oz) rolled oats


Preheat oven to 350. Using a large spoon or spatula, blend butter,
sugar, and vanilla in a large bowl until well mixed. Stir in flour,
baking soda, and salt; mix thoroughly. Stir in oats.


Form dough into small balls, about one inch diameter, and place two
inches apart on an ungreased baking sheet. Flatten balls slightly with
fingers (dampen fingers with cold water if dough is sticking). Bake
for 10-12 minutes until the edges are light brown. Cool on the baking
sheet for 1-2 minutes, then transfer to a wire rack.


Note: I used old fashioned rolled oats; some recipes call for
quick-cooking. I think any kind of rolled oats would work.



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Episode 132: Cream of Wheat


Thu, Jul 17, 2014


Please sir, we want some more sloppy breakfast cereals. This week our topic is farina aka Cream of Wheat, that favorite meal of the elderly or incarcerated. Join us as we discover what actually makes this stuff edible, Daryl Hannah and bears all before a skin forms. spilledmilkpodcast.com

 

 

 

 

Most Exciting Page in Wikipedia: List of Porridges

Malt O Meal commercial



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Episode 131: Gushing Candies


Thu, Jul 10, 2014


Today we discuss extreme exploders, hopped up with high fructose corn syrup and 1% real fruit juice. Those whirling, squirting, leaking, tingling and fizzing flavors that dance on your taste buds provide a science experiment in candy form that could very well blow your mind. spilledmilkpodcast.com

 

 

 

 



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Episode 130: Coleslaw


Thu, Jul 03, 2014


Get ready to expose yourself to that tangy, cold and crunchy meal accompaniment, coleslaw. Shredded, raw and sometimes wilting, we find the perfect balance between green cabbage and red cabbage with a full serving of goat at no extra charge. spilledmilkpodcast.com

 

 

 

 

Recipes 

Dave Lieberman’s Asian Slaw

Coleslaw with Cilantro and Lime



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Episode 129: Pretzels


Thu, Jun 26, 2014


Is it a bird? Is it a plane? It's The Pretzel! He is here to save the day from the Snack Artist's nefarious plan to take over the world with honey mustard pretzel minions. But where is The Pretzel's trusty sidekick, Peanut Butter Pellet? Tune in to find out! spilledmilkpodcast.com

 

 

 

 

Pretzels Tasted

Rold Gold sticks
Safeway Snack Artist mini twists
Snyders of Hanover sourdough
Trader Joes Peanut Butter Pretzels


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Episode 128: Lemonade


Thu, Jun 19, 2014


When life gives you powder... you eat it from the can. This week's topic is Lemonade where we discover yet again that Matthew is a snob with atrocious pickup lines while Molly ponders the Mystery of the Missing Pink Lemons. Taste the thirst. EXPLICIT. spilledmilkpodcast.com

 

 

 

Matthew's Method - Sliced lemons, mashed and strained with sugar and water (sparkling or still)
Molly's Method- Simple syrup, lemon juice, sparkling water (try rosemary infused simple syrup)
Matthew's Arnold Palmer - Equal parts brewed black tea and lemonade with a dash of simple syrup
 
 


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Episode 127: Oatmeal


Thu, Jun 12, 2014


Rise and Shine! This week, we embark an another oat based breakfast, this time the gloopy variety. Our slightly snobby hosts prefer posh and steel-cut though they may deign to sample some of that instant flavored stuff. The Podcast, out! (drops mic) www.spilledmilkpodcast.com 

 

 

 

 

 

Recipes and Links

April Bloomfield’s Porridge

Megan Gordon’s steel-cut oatmeal

Serious Eats slide show of Oatmeal toppings



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Episode 126: Canned Tomatoes


Thu, Jun 05, 2014


With rhymes and puns, Molly and Matthew tackle what could prove to be their Achilles' heel, Canned Tomatoes. Through cheesy pasts, shady meeting places and can opener envy, our hosts slog through these pureed, sliced, diced and fire roasted sauce makers. spilledmilkpodcast.com

 

 

 

 

Recipes

 

Cowboy Beans

Marcella Hazan's Tomato Sauce with Onion and Butter from Orangette

Matthew's Short Ribs with  Wheat berries

Molly's Oven Roasted Canned Tomatoes from Bon Appetit



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Episode 125: Granola


Thu, May 29, 2014


While neither are worthy of the title Granola Mentor, Matthew and Molly are taking us from toasty to tasty. Join these cereal stuffers as they get their oats in order and discuss the merits of clumps, mix-ins and pulling out in time. Help us Sam Elliot, you're our only hope. EXPLICIT. spilledmilkpodcast.com 

 

 

Recipes

Molly's Granola

Matthew's Granola

 

Links

Food 52 clump article

The Kitchn clump article

Dang coconut chips

Marge Granola

 



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Episode 124: Green Juice


Thu, May 22, 2014


Great blades of wheat grass! This week our super trendy and always relevant hosts are on a cleanse. They are bulking up and hulking out, braving one of the most dreaded of beverages, green juice. This episode is certified organic, all natural, cold pressed, non-GMO and gluten free. Bottoms up! EXPLICIT. spilledmilkpodcast.com 

 

 

Recipes

Abby's Green Smoothie - Blend up the following: coconut water, romaine lettuce, kale, banana, apple, lemon juice and berries.
 
Super weird hippy version - Blend up the above with a tablespoon of flax seeds, chia seeds, spirulina and chlorella. 
 
Links
 
Juicebox in Seattle
Suja
Evolution Fresh
 


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Episode 123: Spring Veggies


Thu, May 15, 2014


This week, Matthew and Molly once again laugh in the face of danger as they brave pungent odors, homicidal plants and entrapping tendrils. The limited edition backyard edibles tasted are fiddlehead ferns, ramps, pea shoots and stinging nettles. Forage with care! spilledmilkpodcast.com
 
 
 
 
RECIPES
 
Abby's Mom's Recipe for Fiddleheads - blanch, saut? with olive oil, salt and chili flakes
Ramps and Pea Shoot Crostini
 
LINKS
 
  Pea Shoots 
  Stinging Nettles 
  Ramps 
  Fiddlehead ferns 
 
Langdon Cooke - "Mushroom Hunters" 
Spilled Milk Rhubarb Episode 
Spilled Milk Asparagus Episode 


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Episode 122: Canned Tuna


Thu, May 08, 2014


This week we are packed in the Mediterranean tradition with one of Matthew's most feared foods, canned tuna. Get ready to pick a side, whether it's Albacore vs. Yellowfin, Chunk vs. Solid, Water vs. Oil or Italy vs. Costa Rica. spilledmilkpodcast.com
 
 
 
 
 Tuna Tasted
 
Bumblebee Prime Fillet Solid White Albacore in water
Chunk light in vegetable oil
Tonno Genova
Flavor Fresh pouch of Yellowfin in extra virgin olive oil 
Tuna Ventresca
 
 
Tuna Recipes
 


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Episode 121: Sushi


Thu, May 01, 2014


Sweet tofu pockets it's Sushi 101! Matthew finally gets to show off his knowledge of that most beloved of Japanese cuisine, sushi. He expertly guides us through concept, pronunciation, tastings and practical application. Molly is not amused. EXPLICIT. spilledmilkpodcast.com

 

 

 Kurazushi

 

Cookie Monster: Boat of Cookies!

 

 



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Episode 120: Icebox Cake


Thu, Apr 24, 2014


Webster's Dictionary defines Icebox Cake as: (n) Much better than a human centipede. Join our post-apocalyptic adventure where zebras and cannibals abound and only a 2 ingredient chilled dessert can save you. 
House of Cards Season One spoiler alert! spilledmilkpodcast.com
 
 
 
The classic 2-ingredient version: Nabisco Famous Chocolate Wafers and whipped cream. Chill for a few hours to overnight.
 
 
Famous Chocolate Wafers 
 
Food52 article 
 
Smitten Kitchen 
 
Martha Stewart Peanut Butter Icebox Cake
 
Bakeless Sweets by Faith Durand 


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Episode 119: Prunes


Thu, Apr 17, 2014


Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.com

 

The Wet Plum

 

Recipes

The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon.

Paula Wolfert's Stewed Pork with Prunes and Onions via Fine Cooking
 
Stewed Prunes with Citrus and Cinnamon via Orangette
 
David Lebovitz's Prunes Stewed with Port Wine 
 
Wine-Stewed Prunes and Mascarpone via Frankie’s 457 Spuntino
 
 
Links
 
 
Pruneaux d’Agen
 
Molly's Food52 Cocktail column
 
 
 
Molly's book Delancey, released on May 6th. 
 


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Episode 118: Food as Utensils


Thu, Apr 10, 2014


Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. spilledmilkpodcast.com

 

 

Consider the Fork



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Episode 117: English Muffins


Thu, Apr 03, 2014


Dive deep into the nooks and crannies of that perfect breakfast system delivery mechanism: the English Muffin. Are they English? Are they muffins? Can our intrepid bread nerds, Matthew and Molly, break through the crumpet barrier and avoid an avocado ambush? spilledmilkpodcast.com

 

Model Bakery English Muffins 

 



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Episode 116: Grilled Cheese


Thu, Mar 27, 2014


To dip or not to dip? Creating a perfectly crustic grilled cheese sandwich is an art. Butter-brushing, crisp-creating and cheese-selecting takes an expert, which we totally are. Please don’t be intimidated by the goblins and eroticism contained within. EXPLICIT. spilledmilkpodcast.com

 

Smitten Kitchen's Classic Grilled Cheese



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Episode 115: Limes


Thu, Mar 20, 2014


It’s time. It’s lime time. They’re essential to ceviche, Mexican cooking, Thai cooking, and pie. We investigate Persian limes, key limes, rangpur limes, and that one lime with the racist name that we’re really not sure what to call. spilledmilkpodcast.com

 

Limes! 

 

Spicy Sauteed Corn


Kasma Loha-unchit’s Hot and Sour Shrimp Salad


Cook’s Illustrated Key Lime Pie

 

 



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Episode 114: Scottish Junk Food


Thu, Mar 13, 2014


Sons and daughters of Scotland! We are Spilled Milk. And that’s as much of Braveheart as we remember. Listener Gemma kindly sent us a box full of Scottish wafers, caramel, and absurdities. What else could we do but start chewing? Alba gu br?th! EXPLICIT. spilledmilkpodcast.com

 

Treats tasted:

Tunnock’s tea cakes 


Tunnock’s caramel wafer biscuits 


Tunnock’s caramel log 


Lee’s Original Macaroon


Super Fizz Wham tongue-tingling chew bar


Highland Toffee softer eating 

 

 



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Episode 113: Salsa


Thu, Mar 06, 2014


Fiesta! Molly and Matthew get down with five bowls of spicy goodness and a pound of broken chips, and they learn a lot about salsa, garlic, and life. Take yourself to a new frontera with this episode. EXPLICIT. spilledmilkpodcast.com

Rick Bayless’s Roasted Tomatillo-Serrano Salsa


Brandon’s Grilled Tomato Salsa



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Episode 112: Mixed Nuts


Thu, Feb 20, 2014


This week on Mixed Nuts: Matthew admits to a shocking nut-crush. Molly admits she’s never thought much about mixed nuts. And we spend five minutes begging for money. spilledmilkpodcast.com



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Episode 111: Fast Food Frozen Treats


Thu, Feb 06, 2014


Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. spilledmilkpodcast.com



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Episode 110: Popcorn


Thu, Jan 23, 2014


Dear Dennis Quaid: We’re really sorry about all the things we did to you on this episode. But really, would you rather Martin Short in there, or us? Love, your two grannies, Molly and Matthew. spilledmilkpodcast.com



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Episode 109: Bacon


Thu, Jan 16, 2014


Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. spilledmilkpodcast.com

Bacony cornbread recipehttp://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/



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Episode 108: Eggplant


Thu, Jan 09, 2014


Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush. NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. spilledmilkpodcast.com

Recipes:

Francis Lam’s Eggplant Pasta
Fuchsia Dunlop’s Fish-Fragrant Eggplant



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Episode 107: Pizza Toppings


Fri, Dec 27, 2013


Welcome back, our friends, to the show that never ends. But how do you stop talking about pizza toppings? I mean, you’ve got cheese, sauce, pepperoni, margherita, supreme, pineapple, dessert pizza, hamburger nuggets, white pies, red pies, and we forgot to even mention pesto. spilledmilkpodcast.com



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Episode 106: Sweet Potatoes


Thu, Dec 12, 2013


Hey, sweetie pies. On this episode we explore the sweet potato/yam divide, ruin Thanksgiving, get arrested for assault and battery, and still have time to stuff our faces with cake. Recipes: Sweet Potato Pound Cake, Roasted Japanese Sweet Potatoes with Scallion Butter. spilledmilkpodcast.com

Sweet Potato Pound Cake: http://orangette.blogspot.com/2009/03/i-mean-it.html
Roasted Japanese Sweet Potatoes with Scallion Butter:http://www.epicurious.com/recipes/food/views/Roasted-Japanese-Sweet-Potatoes-with-Scallion-Butter-240549 (Epicurious)



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Episode 105: Lemons


Thu, Nov 28, 2013


From the high-powered world of competitive botany comes this lip-puckering episode. How do you zest? How do you juice? How many hand gestures can we work into an audio podcast? Go suck a lemon! EXPLICIT. spilledmilkpodcast.com

Recipes:

Braised Fennel With Meyer Lemon and Parmesan (Jill Santopietro): http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html
Amanda Hesser’s Lemon Chickenhttp://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html
Cook’s Illustrated Lemon Barshttp://leitesculinaria.com/3357/recipes-lemon-bars.html



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Episode 104: Salami


Thu, Nov 14, 2013


DIRECTIONS TO THE SPILLED MILK SALAMI DUNGEON

Drive 2.8 miles down Lactic Fermentation Parkway
Turn right onto Meat Stick Alley (ignore PRIVATE PROPERTY sign)
Proceed until you see an ominous-looking shack
Flee on foot

spilledmilkpodcast.com

Recipe:

Potato Gattohttp://seattletimes.com/pacificnw/2001/1007/taste.html

Salami tasted:

Creminelli Wild Boar
Olympic Provisions Saucisson Sec
Olympic Provisions Finocchiona
Olympic Provisions Loukanika
Fra’ Mani Nostrano
Safeway Primo Taglio Hard Salami



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Episode 103: Halloween Candy


Thu, Oct 31, 2013


The things we do to our bodies on this episode should be illegal. Also, our understanding of human biology is primitive. Also, what is nougat? Also, where are we and why are we surrounded by empty candy wrappers? Candies tasted: 3 Musketeers, Necco Wafers, Nerds, Snickers, Milky Way Midnight, Reese’s Peanut Butter Pumpkin. www.spilledmilkpodcast.com

This episode is brought to you by Tonx: fresh-roasted subscription coffee. For a free trial—yes, that’s free coffee, no strings attached—visit http://tonx.org/milk



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Episode 102: Chocolate Chip Cookies


Thu, Oct 17, 2013


Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. www.spilledmilkpodcast.com

Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie:http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf

David Leite’s landmark cookie article, recipe included:
Perfection? Hint: It’s Warm and Has a Secrethttp://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all



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Episode 101: Whipped Cream


Thu, Oct 03, 2013


It’s light vs heavy vs canned vs Peter Gabriel vs Prince in this no-holds-barred cream-o-rama. Wait, that didn’t sound right at all. What can you say about whipped cream, anyway, other than “whip it well and put it on everything?” We give it our 16-minute best shot. EXPLICIT. spilledmilkpodcast.com



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Episode 100: Salt


Thu, Sep 19, 2013


It’s our centennial episode! Remember when Spilled Milk got its start, back in 1913? All we remember is, we probably didn’t have access to the variety of gourmet salts we enjoy today. Salts tasted: Jacobsen (Oregon), L?s? Groft Sydesalt (Denmark), Admiralty (Washington), sel gris(France), Maldon (England), Diamond Crystal (US), Okinawa Snow (Japan). spilledmilkpodcast.com



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Episode 99: Instant Coffee


Thu, Sep 05, 2013


Hey does it seem like we’re talking really fast? It seems to us likewe’retalkingreallyfast. Molly and Matthew celebrate the moments of their lives with a selection of the finest instant coffees. Remember France? Remember Jean-Luc, the waiter? Remember leg warmers? It’s Maxwell’s House; we just broke in and drank his coffee. EXPLICIT. spilledmilkpodcast.com

Classic General Foods International Coffees commercials:

Sexy ad: http://www.youtube.com/watch?v=V_EHD2rGCq8
Frenchy ad: http://www.youtube.com/watch?v=mcMpJlYynBw

This episode is brought to you by Squarespace, the all-in-one platform that makes it fast and easy to create your own professional website, blog, or online portfolio. http://squarespace.com/milk



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Episode 98: Radishes


Thu, Aug 22, 2013


Join your masked hosts El R?bano and Le Radis for a classic Spilled Milk heirloom produce variety quiz and a discussion of French breakfasts, little pinkies, and big hairy daikons. Recipe: Braised radishes. spilledmilkpodcast.com

Braised radishes: http://orangette.blogspot.com/2011/04/have-your-way.html



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Episode 97: East Coast Chips


Thu, Aug 08, 2013


Listeners Rachel and Max from Pittsburgh sent us the greatest gift: a big box of potato chips. Grandma Utz, for example, fries her chips in lard. Whatever happened to old Grandma Utz, anyway? Chips tasted: Lays, Utz (original), Utz Kettle Classics, Utz Natural Gourmet Medley, Grandma Utz, Herr’s Kettle Cooked. spilledmilkpodcast.com



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Episode 96: Pasta Shapes


Thu, Jul 25, 2013


This is the show that you’ve been waiting for, in which we determine, once and for all, the best pasta shape. Or not. Along the way, Matthew continues his love affair with penne rigate, Molly makes Italians roll their eyes and groan, and we voice some strong opinions (surprise, surprise!) about saucing pasta. Roll up your slappy sleeves and dig in.

Mezze Maniche Rigate with Scallionshttp://forums.egullet.org/topic/126202-pasta-bible-pasta/
Pasta with Yogurt, Peas, and Chilehttp://orangette.blogspot.com/2013/06/told-you-so.html



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Episode 95: Salmon


Thu, Jul 11, 2013


It’s July in Seattle, and that means one thing: salmon. We’ve been noodlin' around in the river with Brad Pitt, losing fingers and catching dinner, and now we're sharing our favorite ways to cook and eat our favorite local fish. (Though, no, you still can't have any.) spilledmilkpodcast.com

Babbo Salmonhttp://seattletimes.com/pacificnw/2002/0908/taste.html
(not sure why I called for a nonstick pan; stainless or cast-iron or carbon steel is better)



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Episode 94: Croissants


Thu, Jun 27, 2013


In this flaky, buttery episode, Molly and Matthew pull apart the culinary conundrum that is a croissant. How did the croissant conquer the world when it's so hard to make? We're still not sure, but we’re willing to eat four croissants for lunch in order to find out. We investigate butter slabs, shoeboxes, Costco, and Pillsbury crescent rolls on our way to enlightenment.www.spilledmilkpodcast.com



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Episode 93: Jam


Thu, Jun 13, 2013


What's your jam? Our jam is jam. Strawberry, gooseberry, tayberry, damson...but grape? Not so much. We taste a bunch of jams on toast and have a Smucking good time doing it. spilledmilkpodcast.com



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Episode 92: Buckwheat


Thu, May 30, 2013


Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.com

Kasha Breakfast Porridge
Buckwheat waffles
Nibby Buckwheat Butter Cookies?
Soba with Peanut-Citrus Sauce
The New Steak

BUCKWHEAT PANCAKES

2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
2 tsp. granulated sugar
? tsp. salt
? tsp. baking powder
? tsp. baking soda
? cup buttermilk
? cup plus 2 Tbsp. milk (preferably not low- or nonfat)
1 large egg, separated
2 Tbsp. unsalted butter, melted and cooled slightly
Vegetable oil or more melted butter, for greasing the griddle
Pure maple syrup, for serving

In a large bowl, whisk together the flours, sugar, salt, baking
powder, and baking soda. Set aside.

Pour the buttermilk and milk into a medium bowl. Whisk the egg white
into the milk mixture. In a small bowl, use a fork to beat the yolk
with the melted butter. Stir the yolk mixture into the milk mixture.
Pour the wet ingredients into dry ingredients all at once, and whisk
until just combined. Do not overmix.

Meanwhile, heat a large skillet or griddle – preferably nonstick or
anodized aluminum – over medium-high heat. Brush the skillet
generously with oil or melted butter. To make sure it’s hot enough,
wet your fingers and sprinkle a few droplets of water onto the pan.
If they sizzle, you’re ready to go.

Ladle the batter in scant ?-cupfuls into the skillet, making sure not
to overcrowd. When the bottom side of the pancakes is nicely browned
and the top starts to bubble and look set around the edges, about 2 to
3 minutes, flip the pancakes. Cook until the second side has browned,
about 1 to 2 minutes more.

Re-oil the skillet and repeat for the next batch of pancakes. If you
find that they are browning too quickly in subsequent batches, dial
the heat back to medium.

Serve the pancakes warm, with maple syrup.

Yield: 8-10 pancakes



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Episode 91: Airplane Food


Thu, May 16, 2013


Ever since airlines stopped serving meals on domestic flights, comedians have had nothing to talk about. That didn't stop us from having a rollicking discussion of what to bring on the plane, snacks served on the plane, and why Molly and Matthew are odoriferously unwelcome on planes. www.spilledmilkpodcast.com



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Episode 90: Milk


Thu, May 02, 2013


Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. www.spilledmilkpodcast.com



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Episode 89: Onions


Thu, Apr 18, 2013


If there are no onions involved, is it really cooking? Molly's Polish grandmother says no. If you don't have a Polish grandmother, this episode makes a good substitute. Molly and Matthew peel back the layers, have a good cry, talk shopping and chopping, and basically treat the supermarket onion display like their personal ball crawl. Recipes: Onion Tart, Supper Onion Pie. EXPLICIT. spilledmilkpodcast.com

Onion Tart: http://orangette.blogspot.com/2005/02/pte-brise-for-pillow.html

Supper Onion Pie: http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/Supper+Onion+Pie



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Episode 88: Bitter Greens


Thu, Apr 04, 2013


How does a chicory root become a bunch of tightie whities? What can broccoli rabe teach us about Matthew’s masculinity? And if you close your eyes, can you taste the difference between escarole and radicchio? If you’re mad keen for bitter greens, this is the episode for you. Recipes: Sauteed Radicchio and Escarole, Molly Stevens’s Braised Endive with Prosciutto. spilledmilkpodcast.com



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Episode 87: Potato Chips


Thu, Mar 21, 2013


Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. spilledmilkpodcast.com



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Episode 86: Bananas


Thu, Mar 07, 2013


Do you dare to touch the frozen banana? We did, and we lived to tell you about it in excruciating detail. You are going to be so proud of how many monkey and human anatomy jokes we resisted making on this show. Recipes: Bananas Foster II; Banana Bread with Chocolate and Crystallized Ginger. spilledmilkpodcast.com

Kickstart Matthew's new book: http://bit.ly/mamster



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Episode 85: Garlic


Thu, Feb 21, 2013


What's that smell, you ask? Why, it's Molly and Matthew, and we've just eaten enough garlic bread to ward off all vampires (and humans with functioning olfactory bulbs) within a hundred-mile radius. This week, we're talking hardneck garlic, softneck garlic, green garlic, garlic scapes, and blah blah blah, but let's cut to the chase: GARLIC BREAD. Recipes: Garlic Bread, Spinach-and-Green-Garlic Soup. spilledmilkpodcast.com

Simply Recipes Garlic Bread: http://www.simplyrecipes.com/recipes/garlic_bread/
Spinach and Green Garlic Soup: http://orangette.blogspot.com/2008/04/that-easy.html



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Episode 84: Canned Fruit


Thu, Feb 07, 2013


Why do some fruits get better when you put them in a can and others turn into clammy eyeballs? We have no idea, but we keep opening cans of peaches, pears, fruit cocktail, and more, until we're up to our necks in heavy syrup. www.spilledmilkpodcast.com



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Episode 83: Shrimp


Thu, Jan 24, 2013


Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. www.spilledmilkpodcast.com

Rick Bayless’s Shrimp with Mojo de Ajohttp://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089
Kasma Loha-unchit’s Hot and Sour Shrimp Salad:http://www.thaifoodandtravel.com/recipes/shrmpsal.html



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Episode 82: Marshmallows


Thu, Jan 10, 2013


Gather round the campfire, children, because we have ghost stories from darkest Florida that'll scare you boneless! Meanwhile, Molly's marshmallow catches fire seventeen times. That's not a euphemism. Then we make s'mores. (Also not a euphemism.) And fluffernutters. (Possibly a euphemism.) www.spilledmilkpodcast.com



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Episode 81: Cornbread


Thu, Dec 27, 2012


A band of renegade and not-too-smart historians argues that the Civil War was fought over cornbread. Should it be sweet, cakey, and yellow? Or savory, white, and crisp-crusted? Is it true that the best Southern cornbread is made with yankee cornmeal? Could this secret heal a divided nation? Our two intrepid historians dig in. NOTE: We make fun of a guy's funny name on the show; it turns out that guy doesn't actually have "III" in his name, just so you know. Recipes: East Coast Grill Cornbread; John Thorne's Southern-Style Skillet Cornbread. www.spilledmilkdpodcast.com



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Episode 80: Brownies


Thu, Dec 13, 2012


A note to fans of cakey brownies, if you even exist: you can skip this episode. Here at Spilled Milk, we fall on the fudgy side of the Great Brownie Divide, and it’s nice and soft and gooey over here. Join us as we discuss the finer points (and edge pieces, and corner pieces, and middle pieces) of the brownie, with help from Bonnie Raitt, Katharine Hepburn, and a guy named Steve. www.spilledmilkpodcast.com



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Episode 79: Canned Childhood


Thu, Nov 29, 2012


We're strolling down memory lane again, and this time, we're checking out cans.  From SpaghettiOs to tiny burgers in soup, we're revisiting the canned foods of our youth, and hey, would you look at that: we didn't even maim ourselves on the can opener, Mom. www.spilledmilkpodcast.com



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Episode 78: Gum


Thu, Nov 15, 2012


Five out of five dentists recommend listening to this episode, because there is as of yet no known mechanism for sound waves to cause tooth decay. Unless you lie around listening to the show for days on end without brushing your teeth, in which case we and our dentists recommend sugarless gum. Which, coincidentally, is one of two subjects we cover this week. The other is sugary gum. EXPLICIT. www.spilledmilkpodcast.com



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Episode 77: Brussels Sprouts


Thu, Nov 01, 2012


Do you still have nightmares about stinky little green heads on your childhood dinner plate? We're here for a grownup look at Brussels sprouts, with a hearty dose of heavy cream and hot metal. (Just kidding; we've never done anything grownup on this show and are not about to start.) Recipes: Cream-braised Brussels Sprouts; Shredded Brussels Sprouts with Kimchi. www.spilledmilkpodcast.com



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Episode 76: Chinese Takeout


Thu, Oct 18, 2012


Yes, we love the real Chinese food you can get in major Western cities today. But we've never lost our taste for the gloopy takeout we ate as kids. That's why we're feasting this week on beef with snow peas, sweet and sour chicken, and other cornstarchy favorites. Features a guest appearance by an 70s teen idol. Sort of. www.spilledmilkpodcast.com



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Episode 75: Yogurt


Thu, Oct 04, 2012


Gather round, friends. We have a special treat for you: plain yogurt. Yeah, we said it. This week we climb into a metaphorical vat of probiotic goodness and discuss texture, mix-ins, and made-up yogurt science. Includes a rare Molly-Matthew disagreement on the subject of Greek yogurt. www.spilledmilkpodcast.com



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Episode 74: Japanese Junk Food


Thu, Sep 20, 2012


We’ve got mail, and it’s a box full of tiny brains, mini mushrooms, little fish, and Pocky. Tune in, Tokyo: it’s Japanese snack time. www.spilledmilkpodcast.com

Roasted chestnuts
Roasted chestnuts

Mountain Mushroom cookies
Mountain Mushroom cookies

Green tea mochi balls
Green tea mochi balls

Salty chocolate Pocky
Salty chocolate Pocky

Slivered almonds and fishies
Slivered almonds and fishies

Yakiimo (roasted sweet potatoes)
Yakiimo (roasted sweet potatoes)



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Episode 73: Mushrooms


Thu, Sep 06, 2012


This week, we're lacing up our boots, buying a truffle pig, and going foraging in the Safeway produce section. From criminis to shiitakes, Matthew and Molly discuss the finer points of our most common fungi and, once and probably not for all, answer the age-old question: what's the best way to clean a dirty mushroom? www.spilledmilkpodcast.com
*SLICED MUSHROOMS WITH FRESH MOZZARELLA AND THYME*
Adapted from Jamie's Italy, by Jamie Oliver
This dish is extremely adaptable, so what follows is more of a method than a true recipe.  To give you an idea of proportions: for two people, you might want two small handfuls of crimini mushrooms, ? to 1 standard-size ball of fresh mozzarella, and the leaves from one sprig of thyme.  That, plus some bread and a salad, is a nice, light lunch. 
Ingredients:
Fresh mushrooms, such as crimini, porcini, shiitake, or portobello
Fresh mozzarella
Olive oil
Fresh thyme, leaves removed and stem discarded
Sea salt
Preheat the broiler.
Clean the mushrooms, and then slice them thinly, no thicker than ? inch. Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt.
Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling, and golden in spots. Serve with plenty of bread.
*KUNG PAO MUSHROOMS*
3 tablespoons peanut oil
1 pound cremini mushrooms, diced
1 large clove garlic, minced
1 teaspoon minced ginger
6 dried red chiles (such as Arbol, Japones, or Tien Tsin)
1/2 teaspoon crushed sichuan peppercorns
Sauce:
2 tablespoons black vinegar
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 1/2 teaspoons oyster sauce
1 tablespoon rice wine
1/2 cup roasted peanuts
2 scallions, green parts only, sliced
 
Stir together sauce ingredients in a bowl. Heat peanut oil in wok or skillet. Cook mushrooms until browned, about 5 minutes. Add the garlic, ginger, chiles, and Sichuan peppercorns and cook 30 seconds or until fragrant. Add sauce and peanuts and cook until sauce is reduced to your liking. Garnish with scallions and serve with plenty of steamed rice.
Yield: 2 to 3 servings.


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Episode 72: Day of Perfect Meals


Thu, Aug 23, 2012


If you could have one day of unlimited travel, cash, and stomach capacity, plus the power to raise dead breakfast cooks, what would you eat? (Hmm, that makes it sound like we advocate eating zombies.) Molly and Matthew select their ultimate breakfast, lunch, snack, dinner, and dessert, and it quickly turns spooky. (Plus, you'll never guess who goes to France! Okay, you will.) www.spilledmilkpodcast.com

Links!

"Nigella's rhubarb crumble":http://www.rootsandgrubs.com/2006/04/23/be-a-rube/

"Nigella's statuesque figure":http://greenobles.com/data_images/nigella-lawson/nigella-lawson-10.jpg

"Molly's Rhubarb sherbet":http://www.spilledmilkpodcast.com/2010/06/03/rhubarb-sherbet-recipe-from-episode-13/

"Delancey":http://delanceyseattle.com/

"France.fr":http://france.fr/

"Little Uncle":http://littleuncleseattle.com/

"French toast recipes":http://www.spilledmilkpodcast.com/2012/02/16/episode-58-french-toast/

"Taylor Kitsch":http://images.fanpop.com/images/image_uploads/Tim-Riggins-friday-night-lights-561367_1124_1500.jpg



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Episode 71: Granola Bars


Thu, Aug 09, 2012


When we were in grade school, bringing a granola bar in your lunch box was a key factor in the daily struggle to avoid ostracism. But you had to pledge to one of the rival gangs: the Crunchies, the Chewies, or the Kudos. Learn about our secret gang tattoos and...actually, we just eat a bunch of granola bars. Recipe: Chewy Granola Bars with Pecans, Chocolate, and Cherries. http://www.spilledmilkpodcast.com

Chewy Granola Bars with Pecans, Chocolate, and Cherrieshttp://orangette.blogspot.com/2012/05/you-know-me-well.html



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Episode 70: Honey


Wed, Jul 25, 2012


Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. www.spilledmilkpodcast.com



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Episode 69: Meatballs


Thu, Jul 12, 2012


What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. www.spilledmilkpodcast.com

Recipes:

Chicken and Spinach meatballs

SPAGHETTI WITH CAFE LAGO MEATBALLS

For sauce:
2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices
10 Tbsp. unsalted butter
2 medium yellow onions, halved and peeled
? tsp. table salt

For meatballs:
1 cup fresh bread crumbs
1/3 cup whole milk, or more if needed
? lb. ground pork
? lb. ground beef
1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving
1/3 cup finely chopped Italian parsley
1 tsp. table salt
5 grinds black pepper
2 large eggs
2 large cloves garlic, pressed

To serve:
1 lb. dried spaghetti

To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even.

While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated.

Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper.

In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat.

Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat.

Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready.

When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside.

Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano.

Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop.

Yield: 4 to 6 servings



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Episode 68: Energy Drinks


Thu, Jun 28, 2012


Molly and Matthew get wings, fly high like a starfruit, unleash the beast, and get in touch with our inner rockstars. We're here to answer one question: do energy drinks have any culinary merit? The answer may surprise you. (But probably not.) EXPLICIT. www.spilledmilkpodcast.com



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Episode 67: Hard Tacos


Thu, Jun 14, 2012


Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. www.spilledmilkpodcast.com



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Episode 66: Spinach


Thu, May 31, 2012


It’s green. It’s leafy. It makes your teeth feel like you’ve been slimed, Ghostbusters-style. Join us as we savor an all-spinach lunch, straight from President Taft’s bathtub. www.spilledmilkpodcast.com

Recipes:

Fergus Henderson’s Spinach Gunge
Ohitashi from Just One Cookbook
Spinach with Sesame Sauce from Just One Cookbook



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Episode 65: Sour Candy


Thu, May 17, 2012


This episode is dedicated to those among you who, like us, spent your youth sucking on Sour Patch Kids until your tongue was raw and bleeding.  We'll see you in the drugstore parking lot, and don't forget the sour watermelon slices. EXPLICIT. www.spilledmilkpodcast.com



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Episode 64: Asparagus


Fri, May 04, 2012


Everyone knows that size doesn't matter, except when it comes to asparagus. This week on Spilled Milk, we're discussing the finer points of our favorite spring vegetable: to snap or to cut, to peel or not to peel, to roast or to butter-poach, and why does my urine smell so weird? Recipes: Salt and Sugar [...]

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Episode 63: Packaged Cookies


Thu, Apr 19, 2012


The world's best cookie would consist of a layer of marshmallow sandwiched between two Oreos, in the shape of a peanut, with fudge stripes painted on it, plus crunchy fig seeds. That's a scientific determination, gleaned by snorkeling our way through five packages of cookies, which, oddly enough, did not include any Oreos. www.spilledmilkpodcast.com

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Episode 62: Utensils II


Thu, Apr 05, 2012


BONUS EPISODE! We just couldn't leave it alone. We're back with a few words on can openers, oven mitts, side towels, and...a dream sequence? www.spilledmilkpodcast.com

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Episode 61: Utensils


Thu, Mar 29, 2012


Forget the sexy, expensive stuff like knives and skillets. We're debating the best spatulas, peelers, and spoons. With one saucepan thrown in just because we like to break the rules. For links to our recommended utensils, see www.spilledmilkpodcast.com. Matthew likes: Calphalon spatula Exoglass spoon Green colander Molly likes: Kyocera ceramic Y-peeler Kuhn Rikon cheap-o peeler [...]

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Episode 60: Steak


Thu, Mar 15, 2012


Do you fantasize about flanks and skirts and pan sauces mounted with butter? That makes three of us. This week on Spilled Milk, we're making our dreams come true in broad daylight, at lunchtime, as we cook and share tips for two of our favorite steaks: the skirt and the ribeye (sorry, flank lovers; we [...]

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Episode 59: Pancakes


Thu, Mar 01, 2012


Molly and Matthew are trapped in the kitchen cooking pancakes while you've already started eating breakfast. Join us for another syrup-drenched episode; just don't call us Short Stack. Recipes: Buttermilk pancakes; cornmeal pancakes. www.spilledmilkpodcast.com Cook's Illustrated Buttermilk pancakes For Matthew's cornmeal pancakes, follow the recipe for buttermilk pancakes but replace about half the flour with [...]

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Episode 58: French Toast


Thu, Feb 16, 2012


Stale bread + nostalgia = French toast. Molly and Matthew dredge up hazy, eggy memories; then it's a present-day smackdown between Molly's artisan approach and Matthew's diner-style delights. Recipe: French toast x2. www.spilledmilkpodcast.com Recipes: Matthew's version of Cook's Illustrated's French Toast BURG'S FRENCH TOAST From A Homemade Life Look for bread with a soft, light [...]

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Episode 57: Grapefruit


Thu, Feb 02, 2012


This week, thanks to the miracle of the winter citrus harvest, we're tackling questions that have plagued mankind for centuries: why old people get wrinkles, how to operate a kitchen torch, and why, WHY, does grapefruit always squirt in your eye? Also included: the most ridiculous way to eat a grapefruit, a.k.a. The Mamster Method. [...]

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Episode 56: Hard Candy


Thu, Jan 19, 2012


If it comes in a wrapper and destroys fillings with extreme prejudice, we're putting it in our mouths this week. We've raided the supermarket bulk candy section for butterscotch disks, Milk Maid caramels, and other childhood favorites. Have they aged any better than we have? And if we love Werther's Originals, how old does that [...]

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Episode 55: Broccoli


Thu, Jan 05, 2012


Notes from a broccoli bender: Cruciferous, by Calvin Klein. Dinosaur Trees. The case of Florets v. Stalks. Recipe: Roasted Broccoli and Shrimp. Note: Mildly NSFW. www.spilledmilkpodcast.com Melissa Clark's Roasted Broccoli and Shrimp, via The Wednesday Chef: http://www.thewednesdaychef.com/the_wednesday_chef/2009/01/melissa-clarks-roasted-broccoli-with-shrimp.html

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Episode 54: Hot Chocolate


Thu, Dec 22, 2011


Never promise hot chocolate and deliver hot cocoa, or you'll be sorry. What's the difference? Let's spend some time together confusing the issue amid slurps of chocolaty goodness. Recipes: Laduree hot chocolate; Matthew's hot cocoa. www.spilledmilkpodcast.com

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Episode 53: Dark Chocolate


Thu, Dec 08, 2011


We found a list of chocolate tasting terms on the Internet, and we're not afraid to use it. Prunes, ash, wax, coffee beans, smoker's breath: this episode has it all! Plus: we speak French (poorly) a lot. Grab a bar of dark chocolate and join in.



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Episode 52: Apples


Mon, Nov 28, 2011


Hey there, Honeycrisp. You can be our Aunt Rachel anytime. Join us as we get down to the core of our state fruit. Recipe: Whole Wheat Apple Cake. www.spilledmilkpodcast.com Whole Wheat Apple Cake from The Wednesday Chef: http://www.thewednesdaychef.com/the_wednesday_chef/2011/03/huckleberrys-whole-wheat-apple-butter-cake.html

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Episode 51: Banh Mi


Thu, Nov 10, 2011


Fill a French baguette with Vietnamese ingredients and you have one of the world's great sandwiches: banh mi. Combine Molly and Matthew with a banh mi and you have a recipe for quick-pickled antics. Recipe: The Official Spilled Milk Banh Mi (with lots of help from Andrea Nguyen). www.spilledmilkpodcast.com

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Episode 50: Toothpaste and Shampoo


Thu, Oct 27, 2011


They said it couldn't be done. Oh, wait, they said it SHOULDN'T be done. It's done. www.spilledmilkpodcast.com

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Episode 49: Peanut Butter


Thu, Oct 13, 2011


Welcome to the Adventures of Jif Skippy, the No-Stir Kid. We're dipping our butter knives into so many peanut butter jars, we're not sure our jaws will ever unstick. www.spilledmilkpodcast.com

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Episode 48: Thai Salads


Thu, Sep 29, 2011


You know the four flavors of Southeast Asia? Something like hot, sour, salty, Spilled Milk? They all come together on today's tongue-scorching episode devoted to the salads of Thailand. Fill your bathtub with lime juice and fish sauce and dive in. Recipes: Green papaya salad (som tam), Thai chicken salad (larb gai). www.spilledmilkdpodcast.com

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Episode 47: Lettuce


Thu, Sep 15, 2011


Oh NOOOOOOOOO! There's a severed head in the crisper drawer! Either we've been sampling from Molly's adolescent-era stash of Stephen King novels, or this week's topic is lettuce. Tune in to find out. Recipe: Stir-Fried Chicken in Lettuce Cups. www.spilledmilkpodcast.com Stir-fried Chicken in Lettuce Cups from Rasa Malaysia: http://rasamalaysia.com/lettuce-wraps-recipe/2/

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Episode 46: Dorm Food


Thu, Sep 01, 2011


Molly and Matthew graduated from college not so long ago. (The 90s just happened, right?) Today, they share semi-fond memories of the weird things they used to eat, including free pizza, box brownies, illegally microwaved leftovers, and gallons of frozen yogurt. Get your Freshman Fifteen (minutes) here! www.spilledmilkpodcast.com

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Episode 45: Frozen Treats on a Stick


Thu, Aug 18, 2011


It's hot, hot, hot, and we've got a freezer full of fun. We're talking Creamsicles, Fudgsicles, Push-ups, and more. If it's not on a stick, it's not on our agenda. Explicit content. www.spilledmilkpodcast.com

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Episode 44: Seaweed


Thu, Aug 04, 2011


Sure, nori and kombu are loaded with nutrients and umami, but are they funny? We can try. While splashing around in the ocean of seaweed humor, we learn how to shop for savory seaweed products, including tsukudani, Korean salted laver, and furikake. That's a funny word, right? www.spilledmilkpodcast.com

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Episode 43: Sparkling Beverages


Thu, Jul 21, 2011


In the thick of summer, neither rain, nor sweatshirts, nor ignorance of beverage history is going to keep us from our sparkling drinks. See you in Cancun. The Cancun of the mind. Recipes: rosemary lemonade, egg cream. www.spilledmilkpodcast.com

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Episode 42: Poached Eggs


Thu, Jul 07, 2011


It's simmertime! No rolling boil here, just a pan of simmering water and the scent of vinegar in the air. What can Molly teach Matthew about poaching eggs? Everything, as it turns out. Recipe: Oeufs en Meurette. www.spilledmilkpodcast.com

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Episode 41: Junk Food II


Thu, Jun 23, 2011


Severed hands, five dirty napkins, and a roll of Hob Nobs. That's what it's come to. We're talking junk food again, and this time, the focus is on England, Australia, and some of their finest delicacies: Mega Monster Munch, Tim Tams, Aero Mint, Cherry Ripe, Picnic, and, yes, Hob Nobs. With special thanks to Nichola [...]

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Episode 40: Rice


Thu, Jun 09, 2011


You know the nonexistent proverb, "Rice is nice; eat it twice"? Well, we're taking it to heart this week with two kinds of tasty rice dishes and a handy chart. And believe me, our chart looks great on the radio. Recipes: Jasmine rice with crunchy toasted seeds; Okowa with pork and shiitakes. www.spilledmilkpodcast.com

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Outtake: Slim Jims


Thu, Jun 02, 2011


We had to cut this for time from last week's Meat Sticks episode. This was recorded before the death of Macho Man Randy Savage, so consider it our tribute. Snap into a Slim Jim, friend.

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Episode 39: Meat Sticks


Thu, May 26, 2011


Dusk. A lone boxcar clatters down the tracks. Squint, and you'll see two silhouettes huddled inside. One peels the lid off a tin can; the other rips open a plastic pouch with his teeth. They say grace over the feast of Vienna Sausages and Lit'l Smokies. Forget, for one moment, about the world outside this [...]

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Episode 38: Crusty Corners


Thu, May 12, 2011


We're reporting live from Crusty Corners, the magical land where crusty, cheesy, bubbly goodness reigns. This was supposed to be a show about macaroni and cheese, but everything went horribly off the rails and devolved into Matthew's makeup tips and Molly's robotic endoskeleton. Recipe: Pasta with Asparagus in a Lemon Cream Sauce. EXPLICIT LANGUAGE. www.spilledmilkpodcast.com

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Episode 37: Beans


Thu, Apr 28, 2011


We know you didn't think it was possible, but this week, we're even more full of beans than usual. (Dried beans, specifically, though we like canned, too.) We're tackling some of life's toughest questions: to soak or not to soak, to salt or not to salt, and what happens to Matthew when he eats happy [...]

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Episode 36: Butter


Thu, Apr 14, 2011


We are not Shedding you: this is our richest, creamiest episode yet. It's a Country Crockload of buttery goodness, featuring a rigorous butter taste test and some trenchant observations that will get us banned from Iceland. www.spilledmilkpodcast.com

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Episode 35: Scary Food II


Thu, Mar 31, 2011


Like a zombie rising from your natto bowl, it's Scary Food II, and this time, thanks to listener calls, it's personal. Claire is afraid of lasagna. Jenna had an encounter with an unspeakable Finnish dessert. And Iris loves sukiyaki, except when...well, tune in. www.spilledmilkpodcast.com

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Episode 34: Ramen


Thu, Mar 17, 2011


Noodle, noodle, noodle all day. We're boiling up instant ramen. But wait! This isn't (just) our junk food tendencies taken to their inevitable final destination. We found some instant ramen with real depth. Dive into a cup noodle with us. www.spilledmilkpodcast.com

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Episode 33: Parsnips


Thu, Mar 03, 2011


What's a carrot's evil twin? That's right, a parsnip! But they're far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we're going to tell you how to select them and where you can st--er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence [...]

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Episode 32: Spouseless Eating


Thu, Feb 17, 2011


You know the saying: when the spouses are away, Molly and Matthew eat souffl?. Except not really. This week, we share a piping hot Stouffer's French Bread Pizza and swap notes on peanut butter, Hot Pockets, ice cream sandwiches, and other delicacies we enjoy when Brandon and Laurie aren't home. Warning: includes an explicit description [...]

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Episode 31: Hot Dogs


Thu, Feb 03, 2011


This week we tackle everyone's favorite fleshy meat...uh, let's start over. This week we obsess over snappy tube steaks. No, wait. There's no good way to say this, is there? It's the hot dog episode. We love them and we're not afraid to say it. Recipe: Cheater's baked beans. www.spilledmilkpodcast.com

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Episode 30: Chicken Stock


Thu, Jan 20, 2011


We're taking stock of the situation...with our tongues. Wait, that can't be right. We're slurping chicken stock--homemade and factory-squeezed--with surprising results and some shameful admissions along the way. Recipe: Chicken Stock. www.spilledmilkpodcast.com

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Episode 29: Memories


Thu, Jan 06, 2011


It's the dreaded clip show...with a twist! We're revisiting our favorite moments from our first year, but you've never heard these secret outtakes before. This ham-heavy trip down memory lane will have you clamoring for new episodes. Just like a regular clip show.

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Episode 28: Fudge


Fri, Dec 17, 2010


Oh, f----! We wanted to share delicious holiday fudge with you. Instead, we need therapy. And a crime scene cleanup crew. Paging the Byrd Brothers! Recipe: Chocolate Fudge.

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Episode 27: Muffins


Thu, Dec 02, 2010


"Muffin" is not just a euphemism for cake. We've got bananas and blueberries on the brain, along with bran, gingerbread, and poppyseed. Recipes: Blueberry muffins; banana muffins. www.spilledmilkpodcast.com

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Episode 26: Soda


Thu, Nov 18, 2010


Nothing takes us back to the sick days of our youth like lemon-lime soda. Lying in bed, listening to the Walkman, hoping you won't need the strategically-placed bucket: we are taking you back in time with an all-star lineup of 7-Up, Sprite, Bubble Up, and more. Urp. www.spilledmilkpodcast.com

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Episode 25: Puffy Snacks


Thu, Nov 04, 2010


Yes, it's another junk food bender as we eat our way through several bags of puffy snacks--Cheetos, Funyuns, and their kin--in front of a live audience. Along the crunchy way, we answer important questions, like "how do they puff these things?" and "what would happen if Cheetos went to India?" (Answer: Funjabi!) Recorded at Microsoft [...]

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Episode 24: Burgers


Thu, Oct 21, 2010


Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you've come to the right place. This week on Spilled Milk, we cook and eat a couple of supremely juicy burgers and [...]

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Episode 23: Cucumbers


Thu, Oct 07, 2010


This week on Spilled Milk, we're celebrating cucumbers the same way that we celebrate everything: by cooking them. Cooked cucumber! Who knew? Also, what's up with recipes that call for salting cucumbers to make them crispier? Seriously, what's up with that? Recipe: Spicy cucumber salad. www.spilledmilkpodcast.com

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Episode 22: Chiles


Thu, Sep 23, 2010


Put on your pepper pants, people, because we're frying, pickling, and enchiladafying chiles today. We're crazy for medium-sized, medium-hot chiles (padrons, shishitos, anaheims, poblanos, and their cousins), and we're going to drive you crazy, too, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com

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Episode 21: Corn off the Cob


Thu, Sep 16, 2010


How do you get your niblets off the cob? Wait, that's not a euphemism! Join us for a lunch of corn off the cob: how to buy it, how to coax the kernels off (still not a euphemism!), and how to cook it--or not cook it. Recipes: Tomato-Corn Salad; Spicy Sauteed Corn. www.spilledmilkpodcast.com Brought to [...]

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Episode 20: Crackers


Thu, Sep 02, 2010


How were Triscuits created? What's that white powder on the outside of a White Cheddar Cheez-It? And what, exactly, does the "stoned" in Stoned Wheat Thins mean? Join us as we try, and mostly fail, to answer these questions. If you're nice, we'll teach you how to eat a Wheat Thin. www.spilledmilkpodcast.com Brought to you [...]

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Episode 19: Scary Food


Thu, Aug 19, 2010


Raw, primal, stomach-churning fear. It's brought on by snakes, public speaking, and...lunch? Tune in as Molly and Matthew face down a meal they'll never forget, no matter how hard they try. www.spilledmilkpodcast.com Brought to you by Sur La Table.

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Episode 18: Heirloom Tomatoes


Thu, Aug 05, 2010


Have you ever sunk your teeth into a juicy Grandma's Recliner heirloom tomato? Neither have we, because we made it up. We investigate the world of real and fake tomatoes in this special episode, recorded live at the Queen Anne Farmers Market in Seattle. www.spilledmilkpodcast.com More photos by Glenn Fleishman

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Episode 17: Salad Dressing


Thu, Jul 22, 2010


It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.

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Episode 16: Sour Cherries


Thu, Jul 08, 2010


They may be expensive, highly perishable, and a little tricky to find, but it's not summer without them: sour cherries! 'Tis the season, and we're celebrating in classic Spilled Milk style, with milkshakes, pickles, and puns.

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Episode 15: Breakfast Cereal


Thu, Jul 01, 2010


This week, we revisit the breakfast cereals of our youth and ask, once and for all, if they're really as good as we thought they were. What happened to Cracklin' Oat Bran? Why is Lucky the Leprechaun making that face? What cereal was stolen by a rabbit, was the Hamburglar involved, and why can't we [...]

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Episode 14: Mystery Lunch


Thu, Jun 17, 2010


If we told you what it was about, it wouldn't be mystery lunch, WOULD IT? It's definitely more than just Matthew's plot to get Molly to clean out his fridge. Dear God, what is that--could it be? An entire...? Recipe: Yaki Udon. www.spilledmilkpodcast.com

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Episode 13: Rhubarb


Thu, Jun 03, 2010


We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet--and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb [...]

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Episode 12: Rice Balls


Thu, May 20, 2010


The squeezing, my god, the squeezing! Today we're woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and...black forest ham? Recipe: Rice balls. www.spilledmilkpodcast.com Brought to you by Sur La Table.

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Episode 11: Peas


Thu, May 06, 2010


If you've been taught to cook your peas just until they're bright green and fresh-tasting, you're about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam, food editor, Salon.com. Explicit language. Recipe: Mushy Peas. spilledmilkpodcast.com

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Episode 10: Ham


Thu, Apr 22, 2010


Here at Spilled Milk, our Easter party is still raging, because we can't stop eating ham. Dry-cured, wet-cured, we don't care: we love and investigate them all, with stops in Spain, the mall, and the Middle Ages. Recipe: Greens with ham and cheesy grits. www.spilledmilkpodcast.com Brought to you by Sur La Table.

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Episode 9: Crispy Potatoes


Fri, Apr 09, 2010


Do you smell something burning? Sorry, that was us. Not even the smoke alarm can deter us from our mission to make crispy potatoes two ways. Plus, Matthew's freezer contains an embarrassing secret. Again. Recipes: Smashed Roasted Potatoes; Cold-Oil French Fries. www.spilledmilkpodcast.com

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Episode 8: Unpopular Fish


Thu, Mar 25, 2010


Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish. Recipes: Triscuits with Sardines and Mustard; Kyoto [...]

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Episode 7: Irish Spring


Mon, Mar 15, 2010


Your hosts may not be Irish, but we make a mean corned beef and colcannon, not to mention fools of ourselves. Join us as we drink Guinness from the can (wrong!), discuss the etymology of bubble and squeak (not Irish!), and otherwise give St. Patrick an excuse to chase us out of Ireland. Recipes: Corned [...]

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Episode 6: Junk Food


Thu, Mar 04, 2010


As a kid, Molly coveted Hostess Twinkies, and Matthew ate something called Jingles. This week, we bury our faces in childhood junk food favorites and ask: which salty and sugary sensations still make our mouths happy? We also find out, once and for all, what cherry snot tastes like. And we talk with our mouths [...]

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Episode 5: Braising


Thu, Feb 18, 2010


Only braising can get you through the winter alive. But what to braise? Matthew says meat. Molly says vegetables. If this strikes you as stereotypical, however, check out Matthew's gender-bending headgear.

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Episode 4: Romantic Food


Fri, Feb 12, 2010


As Shakespeare didn't put it, "If food be the food of love, eat food." That's how we would put it, though, and we are turning your Valentine's Day into a scorcher with a feast of noted aphrodisiacs, from green M&Ms to ambergris. You know that movie Love Actually? This episode is ten times more romantic [...]

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Episode 3: Milkshakes


Thu, Feb 04, 2010


We're whizzing up trouble here in the Spilled Milk test kitchen, as your hosts make milkshakes and mistakes in equal measure. Follow us down the rabbit hole. Recipe: Chocolate malt. NOTE: Even though this episode has the Explicit tag, it is probably safe for Grandma's house, but don't say we didn't warn you. Includes suggestive [...]

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Episode 2: Winter Squash


Thu, Jan 21, 2010


Winter squash is a big, scary vegetable. Matthew is scared of its sweet taste. Molly is scared of its thick skin. Can they put their fears to rest? What is the "throwdown method"? And is squash-licking fatal? Recipe: Warm Butternut and Chickpea Salad with Tahini Sauce.

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Episode 1: Fried Eggs


Thu, Jan 07, 2010


Does everything taste better with a fried egg on top? Molly and Matthew come up with many things that do and a few that don't. Plus, the pros and cons of snowy white bottom. Recipe: Kimchi fried rice with a fried egg.

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