The Stew

It’s been a couple weeks since we’ve podded, Andre has been out of town working, Stewie has been working.  We all catch up and talk about all our food adventures over the last few weeks, its a good pod I promise.

This week Jason and Andre go over what they made for thanksgiving this year, we talk some udon, we talk some new food experiments, we talk some traveling pizza, and so much more!

This week Jason and Andre open a bottle of some kind of Spanish wine that would pair well with an elk tartare and talk about vegetable french fries, sous vide ragu, what to do now that cottage cheese is trending, activating brown rice grains, maybe something about a broth, and the best thing we ate all week!

This week on The Stew we talk about elk burgers and soba noodles and take a bunch of listener questions, and you may have noticed our new artwork from the wonderful May Sinargool.

This week the boys get delirious and talk about turkey meatloaf, sick remedies, shout out to our friend jimi who is sending us game meats and then we talk about the jonathan gold 101 list and probably sound pretentious and lame!

This week the boys start off by talking about meal skipping on holiday, then move right into a live taste test of a free pumpkin spiced yogurt, some recaps of NY food, some experiments in the world of nacho cheese involving hard to pronounce words, and the best thing we ate all week!

This week we open with an unnecessary amount of iphone talk that has nothing to do with food, Andre got the Joule sous vide machine finally and we complain about it and praise it before even using it once, i make my case for the renaissance of creme fraiche, we talk canapé and bulgogi pork shoulder, and more!

This week Jason, Andre, and Chris chat about leg casts made out of pasta, national taco day stuff, eastside food festival recap, edibles, San Francisco foods, baseball foods, and lots of dumb stuff!

This week the boys welcome our friend Terence Teh.  He’s co written cook books, done lots of very cool food things, contributed to Nowness, Dazed, the list goes on.  We chat about a bunch of food stuff and he’s even got a British accent!

This week on The Stew the boys chat about tasting some Pappy Van Winkle 23 year old whiskey, having a hard time reading foreign wine labels, frozé, experimenting with reserved sous vide liquid and spitballing some strange ideas from it, cooking bacon in the plastic bag it came in, bison hot dogs, a throwback pesto story, and so much more!