Rebel Chef Radio

Welcome back to the season one finale of Low & Slow on Rebel Chef Radio. We’re talking all things Thanksgiving! This year will be your most competent, confident and ENJOYABLE, yet! You can always listen with your eyes, if you prefer.

Happy Thanksgiving to all and thanks so much for listening to season one!

xoxo RC

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

subscribe to Rebel Chef Radio, it’s free!

My friend Lindsey is back to update us on her kitchen confidence progress! Is she sticking to a meal plan? Using her grill? Roasting whole chickens? Listen and find out! We also played another few rounds of Kitchen Trivia and ‘Trash or Treasure’. Maybe you’ll learn something new, maybe you’ll get a good laugh there’s only one way to find out!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show may contain colorful, adult language.

In episode eight:

We discuss the merits of the humble potato, learn about how to doctor less desirable cuts of steak and several other little nuggets of food wisdom. You’ll indulge me in a rant on the power of high quality communication and hear me gush about our homemade pasta nights. We’ll get real about cabbage, hear what’s new at the pub and have so much fun along the way. Thanks so much for tuning in!

xoxo RC

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

News theme from Youtube audio library

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Baked Potato Fries & The Art of Doing Stuff

A Guide to Prime Cuts

Sauerkraut and salt water solution

SUBSCRIBE TO MY SUBSTACK <3- it’s free!

Carolyn's back for another great conversation in this latest episode of Talking Trash! We're hearing how life has changed since she became a Costco (executive!) member, the crazy ride she's been on with her chest freezer, garden updates, grocery shopping woes and so much more. We wrap things up with some fun rapid fire questions to really get the culinary brain stretching. Please Enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show may contain colorful, adult language.

LINKS N THINGS

Slow Roasted Tomato and Chickpea Pasta as recommended in the Mama Eats Plants weekly meal plan

Fact check: a truffle is in fact a mushroom- what do I know?

Send us a text

Carolyn's back for another great conversation in this latest episode of Talking Trash! We're hearing how life has changed since she became a Costco (executive!) member, the crazy ride she's been on with her chest freezer, garden updates, grocery shopping woes and so much more. We wrap things up with some fun rapid fire questions to really get the culinary brain stretching. Please Enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show may contain colorful, adult language.

LINKS N THINGS

Slow Roasted Tomato and Chickpea Pasta as recommended in the Mama Eats Plants weekly meal plan

Fact check: a truffle is in fact a mushroom- what do I know?

In episode seven:

We make a bit of a pivot in honor of the new (school) year. I share my step by step process for meal planning, go on a bit of an existential 'rebel rant', give an entire five minutes to zucchini, plus a peek at what's happening over at B&F Public House , and more!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

SUBSCRIBE TO MY SUBSTACK <3- it's free!

Send us a text

In episode seven: 

We make a bit of a pivot in honor of the new (school) year. I share my step by step process for meal planning, go on a bit of an existential 'rebel rant', give an entire five minutes to zucchini, plus a peek at what's happening over at B&F Public House , and more!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

SUBSCRIBE TO MY SUBSTACK <3- it's free!

In episode six:

I implore everyone to shop at The Farm.

I orate a love letter on Alison Roman's Spicy Vinegar Chicken recipe.

I update you all on my quest for Roman Pasta mastery.

I answer some great listener questions:

How do I add more umami flavor to soups?

A discussion on cutting board materials and care.

Any good pot roast recipes?

And finally we round things out with some great Fan Mail questions, and a few quick tips on how to finger test the doneness of your steak, the simplest way to start composting at home and how to balance out the flavor of a dish when you overdo salt, sweet, spicy, etc.

Thanks for listening, folks!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

SUBSCRIBE TO MY SUBSTACK <3

Alison Roman's Spicy Vinegar Chicken- A MUST MAKE

Recipe

Video

Cashew Lime Crema for tacos (I add garlic and lots of salt)

The Flavor Bible

Pot Roast Recipes and best practices are ON MY SUBSTACK.

Send us a text

In episode six: 

I implore everyone to shop at The Farm. 

I orate a love letter on Alison Roman's Spicy Vinegar Chicken recipe.

I update you all on my quest for Roman Pasta mastery.

I answer some great listener questions:

How do I add more umami flavor to soups?

A discussion on cutting board materials and care.

Any good pot roast recipes?

And finally we round things out with some great Fan Mail questions, and a few quick tips on how to finger test the doneness of your steak, the simplest way to start composting at home and how to balance out the flavor of a dish when you overdo salt, sweet, spicy, etc.  

Thanks for listening, folks!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

SUBSCRIBE TO MY SUBSTACK <3

Alison Roman's Spicy Vinegar Chicken- A MUST MAKE

Recipe

Video

Cashew Lime Crema for tacos (I add garlic and lots of salt)

The Flavor Bible

Pot Roast Recipes and best practices are ON MY SUBSTACK.

Send us a text

In the latest episode of Talking Trash, I meet an instagram friend in person for the first time! Local Chef and Culinary Instructor, Melissa Nuttall joins me to talk about her journey to the chef life, the wonderful classes she has created to teach valuable kitchen skills, and some excellent advice for beginner sourdough bakers and food preservers. Please enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show may contain colorful, adult language.

LINKS N THINGS

Get in touch with Melissa:

on instagram or email at [email protected]

Melissa's Upcoming Classes

Fundamentals of Canning Demo @ Marcel's in Glen Ellyn on Aug 6

Garden Focaccia (hands on) @ Marcel's in Glen Ellyn on Aug 20

Park District classes for this fall: Beginner Sourdough (regular and gluten free), Apple Butter Making and Knife Skills! Class Descriptions here, sign up at dgparks.org

Melissa's Book Reccs 

King Arthur Baking Co's Big Book of Bread

The Perfect Loaf by Maurizio Leo

Sourdough School by Vanessa Kimbell

Veg-Table by Nik Sharma

Canning Resources

Ball Canning Site

University of Illinois Extension