Foodie Flashback

This week, Jeff Gamet joins me to talk about a kid who discovered that baking chocolate cake wasn’t just a lot of fun, it was also a very methodical and almost scientific dish. That initial spark turned into a lifelong quest of finding recipes, using them as inspiration and then changing them to his liking. His love for experimentation stuck with him, and allowed him to take his grandma’s beloved Deviled Eggs and make them his own. And while they may never live up to his grandma’s as he remembers them, they certainly are very good. Once he starts making his own mayonnaise that is…

Links:

America’s Test Kitchen Betty Crocker Cookbook Chocolate Cake (not the one Jeff mentioned, but this one is good, too) Bison Chili with beer Veal Medallions with Calvados Cream (the dish Patrice couldn’t remember) Mayonnaise See below for his recipes Jeff can be found at:

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@Jgamet

Question for our listeners: What’s the cheap & simple dish in your part of the world?

Please share with us on Twitter or whereever else you may find us.

Please follow me on Twitter (@foodieflashback).

Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form

Intro music: “Child’s Play” by Alex Nekita (alexnekita)

===== Jeff’s Recipes =====

Deviled Eggs

12 eggs 1/2 cup mayonnaise 2 tsp yellow mustard 2 tsp vinegar 1/4 tsp salt fresh ground black pepper paprika (for garnish) Instead of boiling the eggs, I bake them in the oven: 325F for 30 minutes in a muffin try. Each egg gets its own cup. Cool the eggs in ice water for 10 minutes after they finish baking.

I always mix everything except the black pepper. Once everything is mixed to the consistency I like, I grind some pepper and add until the mixture tastes right.

Of course, the paprika gets sprinkled on top of the finished eggs.

Grilled Cheese Sandwich

Pecorino Toscano Manchengo (aged 3 months) Mayonnaise Olive oil my homemade bread (see below) Spread some mayonnaise on the bread slices. To be clear: the mayonnaise goes on the inside of the sandwich, and not the outside.

Grate enough Pecorino Toscano to cover the slice of bread in a thick layer. You’ll know when you have enough cheese. Next, grate enough Manchengo to cover the Toscano layer. You want more Toscano than Manchengo, otherwise the Manchengo overpowers the other flavors.

I always use young Manchego because the flavor gets sharper and more pungent with age. If it’s aged more, you get a Manchengo sandwich instead of a grilled cheese sandwich.

Use the olive oil as the browning agent in your skillet, and never go above medium heat when grilling the sandwich. Also, cover the skillet to help the cheese melt. You may need to add some more oil when you flip the sandwich because the bread absorbs a lot.

Slice the sandwich in half after both sides are that perfect brown color, but don’t make a symmetrical cut. My grandma always made the cut so you’d get two asymmetrical trapezoids, so that’s what we should all do.

Simple Wheat Bread

3 cups whole wheat flour 1 egg 1 1/4 cup water 3 Tbl brown sugar 1 1/2 tsp salt 3 Tbl olive oil 2 Tbl vital wheat gluten 1 1/4 tsp quick-rising yeast I use this recipe in my bread machine. It makes a 1.5 pound loaf, and works really well for high altitude baking.

Mix the egg white and yolk in a 1 cup measuring cup, then add warm water to make a whole cup of liquid. Pour that, plus another 1/4 cup water in the bread machine loaf tub. Add the oil, brown sugar, and salt.

Add the flour slowly so you make an even and dry layer covering the liquid. Add the vital wheat gluten and yeast.

Check the dough regularly while it’s mixing to make sure it feels tacky. If it feels too sticky, add a little flour. Probably somewhere between a teaspoon and tablespoon.

This is a super-simple bread recipe that consistently turns out great for me, and the flavor is always just right.

Most people will probably know Ewen either for the long running technology podcasts he has been creating for over 10 years, or his awesome photography and videography business. Today however, we’re getting to know a different side of his.

Ewen confesses his love for offal of any kind (as long as it’s prepared right), which we both agree is one of the most underappreciated types of ingredients these days. He also doesn’t consider himself a Foodie, despite the fact that he is a good cook. To this day, he doesn’t know how his grandmothers Sherry Trifle is made exactly, but has very fond memories of the times he got to enjoy it.

Links:

Callum Walker Hannibal (TV show) Offal Good: Cooking from the Heart The Fifth Quarter: An Offal Cookbook Sherry Trifle Slow Cooked Lamb Ewen can be found at:

British Tech Network

@EwenRankin

Question for our listeners: What’s the cheap & simple dish in your part of the world?

Please share with us on Twitter or whereever else you may find us.

Please follow me on Twitter (@foodieflashback).

Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form

Intro music: “Child’s Play” by Alex Nekita (alexnekita)

In this, the very first episode of Foodie Flashback, I’m joined by my good friend and fellow Podcaster Doc Rock. He takes us on a culinary tour throughout his live. Starting with his earliest memories of cooking with his Grandma, through his formative years in Germany and Japan, all the way to the culinary hotspots of Portland, San Francisco and Honolulu, Hawaii. We get to experience the simple things like a humble Japanese Beef Soup or his passionate love for coffee and cakes from Vienna.

Links:

Udupi Palace San Francisco Frankfurter Sausage Sauerkraut vs Kimchi Brussel sprouts Viennese coffee Sachertorte Gyudon (Japanese Beef Bowl) Donabe Ugly delicious (TV show) Alton Brown Bistro Agnes Doc Rock can be found:

@DocRock

Doc Rock Tips

Question for our listeners: What’s the cheap & simple dish in your part of the world?

Please share with us on Twitter or whereever else you may find us.

Please follow me on Twitter (@foodieflashback).

Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form

Intro music: “Child’s Play” by Alex Nekita (alexnekita)

Coming soon. A new podcast for your ears, hearts and minds. Almost everyone has a favorite kind of food they get very nostalgic about. Be it the Mac & Cheese their grandma used to make, the fresh baked bread on a Sunday morning when the family had breakfast together, or the amazing lemonade you would make when your kids came home from school on a hot summer day. It’s the kinds of foods and beverages that immediately trigger memories when we think about them or smell them. It’s what a lot of people would also call “comfort food” bringing back warm childhood memories when we need them the most.

I’d like to explore those stories with you, inviting guests from all walks of live to share their foods and their memories.

Please follow me on Twitter (@foodieflashback).

Ad music: “Child’s Play” by Alex Nekita (alexnekita)