Two Many Cooks Podcast

Welcome to Two Many Cooks Podcast! This week we were ambitious and discussed three recipes by humanitarian and incredible chef, Jose Andres:

1.) A main event, Cuban Coffee Churrasco Steak: http://www.joseandres.com/en_us/news/news/view/20/cook/cuban-coffee-churrasco

2.) A side, Manchego Mashed Taters: http://www.joseandres.com/en_us/news/news/view/18/cook/joses-mashed-potatoes-with-manchego-and-olive-oil

3.) A bev, Sangria Roja:

http://www.joseandres.com/en_us/news/news/view/23/cook/sangria-roja

Of course, Dave found something to have a strong opinion about and Grace's shiitake mood caused some major giggles. Also, join us for another debate on something trivial: carbonated water. Can't wait to hear where you stand on #bubblywatergate.

For next episode, it's Birthday Week!! Dave and Grace are both celebrating their birthdays during this craptastic time of year, so we've decided to head back to the land of sweets and feed our feelings (kummerspeck, anyone?). We'll be trying a recipe by the wonderful Christina Tosi at Milk Bar: The Milk Bar Pie (formerly known as Cr*ck Pie). Recipe found here: https://milkbarstore.com/blogs/recipes/milk-bar-pie

We'd love to hear your feedback on these recipes and more. You can email us at TwoManyCooksPod@gmail or reach out on Twitter and Instagram @TwoManyCooksPod.

Did we like the recipe this week? You *galette* your ass we did!

In this week's episode, we discuss Jacques Pepin's Apple Galette found here: https://www.foodandwine.com/recipes/country-apple-galette

Luckily there's not bacon trauma this week, but Grace and Dave do get into a heated debate about butter. Join us and let us know whose side you're on #buttergate2020.

Next episode we'll be honoring the great Jose Andres with three (yes, three!) recipes:

1.) The main event, Cuban Coffee Churrasco Steak: http://www.joseandres.com/en_us/news/news/view/20/cook/cuban-coffee-churrasco

2.) The side, Manchego Mashed Taters: http://www.joseandres.com/en_us/news/news/view/18/cook/joses-mashed-potatoes-with-manchego-and-olive-oil

3.) The sassy bev, Sangria Roja:

http://www.joseandres.com/en_us/news/news/view/23/cook/sangria-roja

We'd love to hear your feedback on these recipes and more. You can email us at TwoManyCooksPod@gmail or reach out on Twitter and Instagram @TwoManyCooksPod.

Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes!

Thank you all for joining us for Episode 2. This week we discuss David Chang's Steamed Buns from his famous Momofuku restaurant. Before we talk about these beautiful pillowy steamy babies, we dive into David Chang's origin story, triumphs and challenges in the kitchen, and his new memoir Eat a Peach where he speaks about his mental health.

More talking points include grief bacon, linguistics lessons, biscuit adventures, plus Andy-Rooney-esque grousing about technology.

Come join us!

For the buns, Grace made the pork belly version which can be found here: www.epicurious.com/recipes/food/vi…lly-buns-240258

And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe that Dave followed can be found here: yummysupper.blogspot.com/2011/10/pulled-pork.html.

The next recipe that we'll be discussing takes us back to the #iconic world of Jacques Pepin just in time for fall: https://www.foodandwine.com/recipes/country-apple-galette

Go apple picking, get some ice cream ready, and join us for our Apple Galette convo next time.

We're going to be posting episodes every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at [email protected] or DM us on Instagram at @TwoManyCooksPod. Try to get your feedback in to us by Friday, October 9th so we can include your thoughts on the show.

Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes!

Since we can't get together for dinner parties these days, we wanted to invite you all to our table where we discuss (and really really enjoy) Julia Child's iconic recipe for Boeuf Bourguignon. You'll hear some hot takes on pearl onions and cherry tomatoes, desperate needs for cheap wine and Tums, a debate on farro pronunciation, and bacon trauma.

The recipe we refer to during the episode can be found here:https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n331/mode/2up?q=bourg

Also during the episode, we preview what Grace and Dave will be reviewing in two weeks. David Chang's Momofuku recipe for Pork Steamed Buns. The pork belly version adapted from the Momofuku cookbook can be found here: https://www.epicurious.com/recipes/food/views/pork-belly-buns-240258

And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe can be found here: https://yummysupper.blogspot.com/2011/10/pulled-pork.html.

Our podcast will be up every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at [email protected]. Try to get your feedback in to us by Friday, October 2nd so we can include your thoughts on the show. Can't wait to talk about your buns!

Welcome to Two Many Cooks! A Podcast where we explore recipes written by your favorite chefs and try them out in our own home kitchens. It’s like a book club, but for recipes!

We're two friends who like to eat, cook, and have strong opinions about things, so join us every two weeks for a discussion about recipes and the people who wrote them.

Each episode we'll rank the recipe on our FEAR rating system:

Flavor

Ease

Approachability

Repeatability.

But the most important part of Two Many Cooks is you, the audience! At the end of each episode, we’ll preview the recipe that we’re going to be tackling next which gives you time to try it out yourself and send us your feedback. We also know that some of you just want to hang out with two friends who shoot the sh*t about food and life, and that's important to <3

Oh, also, as you can tell, we're a sweary bunch, so keep your headphones in when you're around the little ones (unless they're, like, *cool* little ones).

For our first episode, we'll be discussing Julia Child's Recipe for Boeuf Bourguignon. The recipe can be found here: https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking (on page 315)

Give it a whirl and make sure to send us an email at [email protected] or on Instagram and Twitter @TwoManyCooksPod with your questions, comments, and feedback on the recipe.

Eat well, be well, and don't forget to preheat your oven!