Rated NFJ (Not For June)
Today we live through excessive nibbling, alien abductions and more of Molly's Willy Wonka obsession to bring you an episode all about Baking Chips. Or Baking Morsels. Whatever they are called, they are better than any Baldwin.
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Episode 366: Cabbage
Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh.
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Vegetable or peanut oil
This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.
Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice wine and serve
Episode 365: Mulled Wine and Cider
Today our traffic jam of voices discusses holiday train sets, and hygge over glasses of painful wine. On our journey we encounter Hadrian's Wall, time capsules, space travel and even more fiery desserts than we planned on.
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Episode 364: Tea Lattes
Get out your foaming wands! Today we discover just how fun Matthew is to travel with and then we get all science-y again. We discover that anything can be yucky, some interesting mom facts, and that Medium Art 101 would be a great class.
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The Official Spilled Milk Hojicha Latte (S-size)
6g (2 tablespoons) hojicha
50ml (scant ¼ cup) water
3g raw sugar (such as demerara or coconut sugar)
40ml (about 3 tablespoons) steamed milk
Brew hojicha with boiling water 30 seconds using an Aeropress if you have one or a teapot if not. Dispense into heated mug. Stir in sugar and steamed milk; top with foamed milk.
Yield: 1 serving
The Official Spilled Milk Matcha Latte
½ teaspoon matcha powder
½ ounce hot water (about 180°F, not quite boiling)
Pass the matcha through a fine-mesh strainer into a heated bowl or mug. Whisk in the hot water, then stir in steamed milk to taste (try 1 ounce to start) and top with foamed milk. Matthew likes them unsweetened, but if you’d like yours sweeter, try adding ½ teaspoon sugar along with the steamed milk.
Yield: 1 serving
Episode 363: Multi Cookers (Instant Pot)
Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release.
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Instant Pot Chili
This is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin.
3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes
3 dried ancho chiles
3 dried New Mexico chiles
2 dried pasilla negro chiles
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1 tablespoon ground cumin
1 teaspoon dried coriander
1/2 teaspoon MSG
5 garlic cloves, minced
2 tablespoons vegetable oil
1 onion, diced
2 jalapeños, seeded (if desired) and minced
1 tablespoon lime juice
1 8-oz. can tomato sauce
1/2 cup water
Toast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic.
Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute.
Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve.
Yield: 6 hearty servings