High Gluttony

We heard a rumor (from Cook's Illustrated so not really a rumor) that there's a new way to sear steaks. So, we set out to compare the old and new methods and decided to turn this challenge into a classic steakhouse meal. G uses sirloin for her comparison and Becca uses salmon. We round it all out with a baked potato (using G's express method), and a perfect summer salad with a lemon caper vinaigrette. Join us as we learn new tricks, practice old standards, and eat a lot of butter.

Recipe Sources:

https://www.loveandlemons.com/blood-orange-bourbon/

https://www.bonappetit.com/recipe/lemon-tarragon-vinaigrette

https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak

We're recreating one of our favorite dishes from last summer. Our first recording never saw the light of day but we couldn't resist making these a second time so we can share them with our Gluttoneers. We are, of course, using a recipe from J. Kenji López-Alt (he's just so good) and trying to recreate a setup from Roam Burger in SF. Join us today to hear how round two turned out (spoiler alert - they're delicious).

Recipe Source:

https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html

We're closing out our Consumption series with a look at tinctures and topicals. Join us as we take a closer look at our endocannabinoid system (also, we learn how to actually pronounce endocannabinoid since we've been saying it wrong this whooooole time!) and continue to compare the process, impact, and differences in how cannabis is consumed.

Some of our sources:

https://weedmaps.com/learn/dictionary/topical

https://news.green-flower.com/what-are-cannabis-topicals-used-for/

https://www.drugabuse.gov/publications/research-reports/marijuana/how-does-marijuana-produce-its-effects

Jumping back into all things consumption - we are picking up our three-part series with a journey into cannabis-infused edibles, drinks, and pills. Join Becca and Gretchen as they learn a lot, confuse themselves, and discover more about the Enocannabinoid system.

Recipe Source:

https://www.aperol.com/en-us/aperol-spritz-cocktail/

Summer is almost here and we’re celebrating with the classic tapas - patatas bravas and sangria. We learn a couple of tricks for making your potatoes the crispiest yet softest little fried treats you’ll ever have. This recipe has forever ruined this dish at Gretchen’s favorite restaurant. Join us on June 1 for our latest adventure.

Recipe Sources:

https://www.seriouseats.com/patatas-bravas-tapas-recipe

https://www.foxandbriar.com/patatas-bravas/

https://www.seriouseats.com/cook-the-book-catalan-potatoes-bravas

Sangria From Culinary Spain

1 Orange, unwaxed

1 Lemon, unwaxed

1 Liter Wine (We used Red)

2 Peaches, Peeled and Chopped

1-2 Tablesppons Sugar

3 Tablespoons Brandy

1 Cup Mineral Water

1. Peel the orange and the lemon, trying to keep the zest in 1 long piece. Remove the pith and then slice into rounds.
2. Muddle the orange, lemon and peaches, Then sprinkle sugar over the sugar then add the wine and the brandy. Top with the mineral water.

We’re still traveling with our tastebuds! This time, we head to Italy to make the deceptively simple, Cacio e Pepe. Join us for Becca’s second attempt at making fresh pasta, G’s first attempt at making cannabis oil-infused noodles, and of course, lots of pepper and cheese.

Recipe Source:

https://www.saltfatacidheat.com/fat/pasta-alluovo

https://anitalianinmykitchen.com/homemade-pasta/

https://www.eataly.com/us_en/magazine/eataly-recipes/pasta-cacio-pepe/

We’ve got something a little new for our Gluttoneers! This week, we’re joined by the one and only BlisSmith - Katie! This bright light made our first interview a breeze and we discuss finding your bliss, what authenticity means, what it looks like to be your true self, and how to achieve these things in our society. Join us as we chat with our first guest.

https://podcasts.apple.com/us/podcast/the-blissmith/id1496913759

Next stop - Portugal! We’re heading to this country on the coast to make Caldo Verde. This soup is a classic for a reason and we have been enjoying it on these last few chilly nights in spring before we start feeling that summer air coming in. Join Becca and Gretchen for our next adventure!

Recipe Sources:

https://www.goodreads.com/book/show/2521301.The_Taste_of_Portugal

https://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe

Join Gretchen and Becca as we continuing our traveling with our tastebuds series and heading to Ethiopia and Eritrea to make the spongey, multi- purpose, and tasty, Injera. We use a slightly cheat method and make our bread in 24 hours. Gretchen does go all in on her own and tests out making the traditional variation, which takes over a week, and we spend some time chatting about the differences between the two methods. We also discuss Teff flour and what makes it unique, as well as sharing a bit of what we learned about the cuisine and culture in these two countries. Join us as we learn, cook, and forget lots of stuff.

Recipe Source:

https://g.co/kgs/9VJv17

https://en.m.wikipedia.org/wiki/Teff

Join Becca and Gretchen as they kick off a three-part series on consumption - starting with inhalation since that remains the most popular. We’re breaking it down between smoking and vaping and enjoying a Sgt. Pepper’s Old Fashioned cocktail as we quest. Join us for some facts, some laughs, and a lot of questions.

Recipe Source:

http://withthegrains.com/2020/05/27/old-fashioned-cocktail/