Sign up to save your podcasts
Or
Share Harry Truman and Why We Didn't Need to Nuke Japan
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Harry Truman and Why We Didn't Need to Nuke Japan
President Harry Truman was a lot more progressive than most preisdents when it came to equality, and when we needed someone to get us out of the war. Only it involved nuking Japan, which arguably didn't need to happen at all. But equally as important, Craig is cooking up "coq au vin," a French dish with a history he wants to argue about with Will. But you should cook it up and chow down with us. So cook according to Dr. Smith's recipe:
Remember to read through the recipe so you have all the ingredients you need before you start and that you have your timing down:
Step 1. The day before you intend to serve the meal prepare a large bowl of brine by mixing half a cup of salt (Kosher is best), with half a cup of season salt in a quart of water. Then pierce your favorite pieces of chicken with a fork and place them in the brine solution. Refrigerate over night.
Step 2. Remove the chicken from the brine and allow it to reach room temperature (takes about an hour).
Step 3. In a large skillet, heat olive oil and/or butter and sear the chicken pieces on all sides. Then set them into a casserole dish, Dutch oven, or pressure cooker.
Step 4. Add half a cup sliced onion, two sliced garlic cloves, tablespoon thyme, one cup diced celery, a bay leaf, and two strips of bacon.
Step 5. This step is optional, but if you ever watched Julia Child’s first cooking episode, you’ll remember that at this juncture she poured a quarter cup of cognac over the chicken and ignited it. (She nearly caught the set on fire, so do this carefully.)
Step 6. Pour one cup red wine over the chicken.
Step. 7. If you are using a casserole dish or a Dutch oven, set your oven to 300 degrees and cook the chicken for two and a half hours. If you are using a pressure cooker, set it on high pressure for 35 minutes. Let it stand for 15 minutes when the time expires, then release the remaining steam and serve.
The Coq au Vin can now be served with boiled potatoes, rice and/or vegetables. When Julia Child tasted her dish at the end of episode one, she looked directly at the camera and said, “I’ve never tasted better Coq.” Bien Appetite.
Remember to read through the recipe so you have all the ingredients you need before you start and that you have your timing down:
Step 1. The day before you intend to serve the meal prepare a large bowl of brine by mixing half a cup of salt (Kosher is best), with half a cup of season salt in a quart of water. Then pierce your favorite pieces of chicken with a fork and place them in the brine solution. Refrigerate over night.
Step 2. Remove the chicken from the brine and allow it to reach room temperature (takes about an hour).
Step 3. In a large skillet, heat olive oil and/or butter and sear the chicken pieces on all sides. Then set them into a casserole dish, Dutch oven, or pressure cooker.
Step 4. Add half a cup sliced onion, two sliced garlic cloves, tablespoon thyme, one cup diced celery, a bay leaf, and two strips of bacon.
Step 5. This step is optional, but if you ever watched Julia Child’s first cooking episode, you’ll remember that at this juncture she poured a quarter cup of cognac over the chicken and ignited it. (She nearly caught the set on fire, so do this carefully.)
Step 6. Pour one cup red wine over the chicken.
Step. 7. If you are using a casserole dish or a Dutch oven, set your oven to 300 degrees and cook the chicken for two and a half hours. If you are using a pressure cooker, set it on high pressure for 35 minutes. Let it stand for 15 minutes when the time expires, then release the remaining steam and serve.
The Coq au Vin can now be served with boiled potatoes, rice and/or vegetables. When Julia Child tasted her dish at the end of episode one, she looked directly at the camera and said, “I’ve never tasted better Coq.” Bien Appetite.
View all episodes
By Straw Hut Media
4.8
6161 ratings
President Harry Truman was a lot more progressive than most preisdents when it came to equality, and when we needed someone to get us out of the war. Only it involved nuking Japan, which arguably didn't need to happen at all. But equally as important, Craig is cooking up "coq au vin," a French dish with a history he wants to argue about with Will. But you should cook it up and chow down with us. So cook according to Dr. Smith's recipe:
Remember to read through the recipe so you have all the ingredients you need before you start and that you have your timing down:
Step 1. The day before you intend to serve the meal prepare a large bowl of brine by mixing half a cup of salt (Kosher is best), with half a cup of season salt in a quart of water. Then pierce your favorite pieces of chicken with a fork and place them in the brine solution. Refrigerate over night.
Step 2. Remove the chicken from the brine and allow it to reach room temperature (takes about an hour).
Step 3. In a large skillet, heat olive oil and/or butter and sear the chicken pieces on all sides. Then set them into a casserole dish, Dutch oven, or pressure cooker.
Step 4. Add half a cup sliced onion, two sliced garlic cloves, tablespoon thyme, one cup diced celery, a bay leaf, and two strips of bacon.
Step 5. This step is optional, but if you ever watched Julia Child’s first cooking episode, you’ll remember that at this juncture she poured a quarter cup of cognac over the chicken and ignited it. (She nearly caught the set on fire, so do this carefully.)
Step 6. Pour one cup red wine over the chicken.
Step. 7. If you are using a casserole dish or a Dutch oven, set your oven to 300 degrees and cook the chicken for two and a half hours. If you are using a pressure cooker, set it on high pressure for 35 minutes. Let it stand for 15 minutes when the time expires, then release the remaining steam and serve.
The Coq au Vin can now be served with boiled potatoes, rice and/or vegetables. When Julia Child tasted her dish at the end of episode one, she looked directly at the camera and said, “I’ve never tasted better Coq.” Bien Appetite.
Remember to read through the recipe so you have all the ingredients you need before you start and that you have your timing down:
Step 1. The day before you intend to serve the meal prepare a large bowl of brine by mixing half a cup of salt (Kosher is best), with half a cup of season salt in a quart of water. Then pierce your favorite pieces of chicken with a fork and place them in the brine solution. Refrigerate over night.
Step 2. Remove the chicken from the brine and allow it to reach room temperature (takes about an hour).
Step 3. In a large skillet, heat olive oil and/or butter and sear the chicken pieces on all sides. Then set them into a casserole dish, Dutch oven, or pressure cooker.
Step 4. Add half a cup sliced onion, two sliced garlic cloves, tablespoon thyme, one cup diced celery, a bay leaf, and two strips of bacon.
Step 5. This step is optional, but if you ever watched Julia Child’s first cooking episode, you’ll remember that at this juncture she poured a quarter cup of cognac over the chicken and ignited it. (She nearly caught the set on fire, so do this carefully.)
Step 6. Pour one cup red wine over the chicken.
Step. 7. If you are using a casserole dish or a Dutch oven, set your oven to 300 degrees and cook the chicken for two and a half hours. If you are using a pressure cooker, set it on high pressure for 35 minutes. Let it stand for 15 minutes when the time expires, then release the remaining steam and serve.
The Coq au Vin can now be served with boiled potatoes, rice and/or vegetables. When Julia Child tasted her dish at the end of episode one, she looked directly at the camera and said, “I’ve never tasted better Coq.” Bien Appetite.