High Gluttony

Happy New Year! We’re kicking off 2021 with our first World Level 5 recipe, our first separate protein adventures, and our first two-parter. Creating our own puff puff pastry from scratch (or how to make puff pastry while high) was exciting and we’re pretty sure Gretchen won’t ever be able to buy store-bought again. In addition to making our lean dough and all that folding and turning, we also cured salmon. Once we’ve got these two items ready to rest overnight, we pick up part two (released on January 5) by wrapping our protein, roasting some garlic, and learning lots of fun things along the way. We’re excited to start the new year with you!

Recipe Sources:

Puff Pastry:

https://www.thekitchn.com/how-to-make-puff-pastry-222312

Salmon En Croute:

https://www.bbcgoodfood.com/recipes/salmon-en-croute

Beef Wellington:

https://www.delish.com/cooking/recipe-ideas/a58702/easy-beef-wellington-recipe/

Other Information Sourced from:

On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee

Mac and cheese is a classic for a reason. We use a recipe from Serious Eats (and two pounds of cheese!) to create an easy and delicious version that may change the way you do everything. G introduces us to sodium citrate, and in addition to learning it works as an emulsifier, a ph balancer, and a smoother-outer of cheese sauce, this little guy can also help when making caramel by preventing the sucrose from crystallizing. Amazing! You also hear a little more about our video game life and maybe the most exciting part is our discovery of how panko bread crumbs are made. Join us for another repisode of High Gluttony!

Recipe Source:

https://www.seriouseats.com/recipes/2016/11/sodium-citrate-baked-mac-and-cheese.html

We’re making some holiday treats and kick it off with a favorite from one of Becca’s childhood traditions of making peanut butter balls. We create an edible orange sugar scrub that we can’t stop using and makes a great gift for yourself or a friend. Don’t worry, our resident experimentist is up to her usual tricks and has some fun adaptions in store for you with this repisodes mad Gretchenist changes. Listen along as we kick off the holiday season!

Recipe Sources:

Buckeyes:

https://www.allrecipes.com/recipe/9909/buckeyes-i/

https://blog.herrealtors.com/post/spicing-up-ohios-original-buckeye-recipe

https://www.browneyedbaker.com/christmas-baking-buckeyes/

Orange scrub:

http://www.savynaturalista.com/2013/06/19/orange-sugar-scrub-edible/http://www.savynaturalista.com/2013/06/12/pretty-in-pink-body-scrub-homemade/

We’re powering up twice-baked squash with mushroom bacon, or as we call it “macon”. We complete the dish with some parmesan cream that is a little trickier than we expected but as always, we share with you our tips and tricks for making it a little smoother. All in all, a delicious way to spice up your squash!

Recipe Source:

Macon: https://www.bonappetit.com/story/how-to-make-mushroom-chips

Squash: https://www.epicurious.com/recipes/food/views/twice-baked-butternut-squash-with-parmesan-cream-and-candied-bacon

It’s the return of Terpenes!! We’re back for our second Cannaquest and this time, we’ve done our research. We discuss plant biology, common terpenes and where they’re found in cannabis and in nature. We find out there are over 100 different types of terpenes and some are even found in insects! We close out this adventure with fruits, citrus, herbs, and spices that we had at home and compare the fragrances to three various strains we each had. Join us for our second foray into a knowledge quest!

Or, “How to elevate your mashed potato game”. We’re making Duchess Potatoes just in time for Winter. Join Becca and Gretchen as they explore ricing, piping, and egg-washing some Yukon Golds. Gretchen’s shapes end up being beautiful and regal, of course, and Becca’s really capture that poop emoji feel. We’re not shape-shaming around here, though. Enjoy these year-round but they seem especially satisfying this time of year.

We're following up on our preserved lemons, pickled limes, and homemade ginger beer. We talk you through the next steps, how we used each ingredient, and share some more fun ideas for adding that High Gluttony flair to everyday dishes. Thanks for joining us!

Recipe Sources:

https://food52.com/blog/9927-how-to-make-alcoholic-ginger-beer-from-scratch

https://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643

https://www.epicurious.com/recipes/food/views/preserved-lemons-231570

Join us on our first Cannaquest adventure! We kick it off by making a delicious cocktail with preserved lemons from our pantry power up and Gretchen takes us through a true High Gluttony meal featuring duck. Future Cannaquests will include more cannabis-centered topics but for our first one, we dip our toes into Terpene talk.

Salty Gin and Tonic Recipe Source:

https://www.allrecipes.com/recipe/279891/salty-lemon-gin-and-tonic/

It’s time for another pantry power up and we’re making three items that will quickly become staples in your kitchen.

Join us as we learn the difference between sterilization and cleaning, discuss salt types, and test out fermenting our own ginger beer and making our own preserves and pickles.

Recipe Sources:

https://food52.com/blog/9927-how-to-make-alcoholic-ginger-beer-from-scratch

https://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643

https://www.epicurious.com/recipes/food/views/preserved-lemons-231570

For the second time, we are making channa masala and naan (the first pass had some recording issues) so now that our bellies are full of chickpeas, we’re ready to share our thoughts. We base this repisode on two recipes from, guess where, Cook’s Illustrated and Serious Eats. We promise we’ll start using other sources soon but in the meantime, join us in making this warming and delicious dish.