Burnt Toast

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.

Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). 

Mom's Portuguese Rice
Serves 4 to 6

• 1/4 cup olive oil
• 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
• 1 red pepper, chopped small
• 1 large white onion, chopped small
• 1 heaping tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 (6-ounce) can tomato paste
• 1 cup long grain white  rice
• 3 cups chicken stock
• 2 bay leaves
• A handful of chopped parsley

1. Pre-heat oven to 350 degrees. 

2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.

3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 

7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.

8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 

9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.

10. Served topped with chopped parsley and enjoy! 

Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! 

Is there a recipe you'd like to hear us make? Email it to us at [email protected].

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

New-Yorker-for-life Jen (@JenEatsLife keeps her eggs in her fridge; Katie (@QKatie), who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.

Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.

Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured! 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Chicken Nasi Goreng

Serves 2 as a large main or 4 as a side

• 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
• 2 garlic cloves, peeled and thinly sliced
• 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
• 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
• Handful of green beans, chopped into small chunks
• 2 spring onions, chopped into large chunks
• 1⁄4 tsp ground turmeric
• 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
• 2 tbsp kecap manis
• 1 1⁄2 tsp fish sauce
• 2 tsp light soy sauce
• Sea salt and white pepper, to taste
• Coconut oil or sunflower oil, for frying
• 2 duck or hen’s eggs
• 1 tbsp fried shallots
• 1⁄2 long red chili, thinly sliced
• Kerupuk or prawn crackers

1. Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
4. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
5. Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.

Is there a recipe you'd like to hear us make? Tell us about it at [email protected].

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Why are Brits so obsessed with halloumi? Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn look at the hella complicated history of halloumi.

Some more ways to houdini cheese into your life:

• Cheddar Brownies recipe from Katie's newest book (!)
• the  Masamman Halloumi Curry Jen mentions

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup. 

It's coming so soon; follow Either Side Eaters so you don't miss out.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before  starting the episode.

Daddy's Pasta

• 8 ounces bacon, cut in 1/4-inch slices
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1/2 cup tomato paste
• 2 pinches red pepper flakes
• 1 3/4 cups canned chopped tomatoes (preferably Pomi)
• 1 pound rotelle
• Grated Parmesan, for serving

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.
3. Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.
4. Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.
5. Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.

Have a recipe you'd like to hear us make? Email it to us at [email protected].

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.

Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!