Spilled Milk

by Molly Wizenberg and Matthew Amster-Burton

38m

average length

452

episodes

1

followers

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Best Spilled Milk episodes upvoted by the community

Last updated on May 30, 2020, 12:59 pm

#8

Episode 321: Handheld Meat Pies

February 22, 2018

Today we (very carefully) taste molten meat inside flaky crusts and diagnose Meat Hand Syndrome while Molly gives us another signature Hot Take. Trigger warning for people who are sensitive to terrible words. Like Producer Abby, who has done nothing but love and support the podcast and does not deserve this sort of treatment. 321 Meat Pies https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/QcLtZr5O.jpg CORNISH PASTIES Makes 5 large pasties FOR THE CRUST 25 ounces flour 1 tablespoon kosher salt 2.5 ounces cold lard, cut into chunks 1 stick (4 ounces) cold unsalted butter, cut into chunks 12.75 ounces cold water FOR THE FILLING 2 pounds chuck steak, cut into 1/2-inch cubes, plus some minced beef fat (trimmings are fine) 2 pounds russet potatoes 1 medium onion, diced flour salt and pepper 2 tablespoons minced fresh parsley FOR THE EGG WASH 2 eggs 2 tablespoons milk Preheat oven to 400 degrees. In a large bowl, combine flour, salt, lard, and butter, mixing with your hands until the fat is in pea-size chunks. Slowly drizzle in cold water, stirring, taking care not to make the dough too wet--check by pressing it into a ball, if it doesn't fall apart into dry chunks, it's ready. Add more water a teaspoon at a time if if needed. Divide the dough into five balls (about 9 oz each). (You can refrigerate the dough up to 24 hours at this point.) Roll the first piece out to a 9-inch circle. Pile the center of the dough with generous layers of potatoes, meat, onion, parsley, suet, and 1 tsp flour. Sprinkle each layer generously with salt and pepper. (I like to make a salt-pepper mixture in a bowl, like they do at Subway.) Using your fingers, moisten the edge of the dough with water and lift the two sides of the pastry to seal on top. Crimp edge with your fingers to hold it together. Place on a sturdy, parchment-lined cookie sheet. Repeat with remaining balls of dough. Beat the egg and milk together in a small bowl. Brush each pasty with the egg mixture and cut two slits in the top with a sharp knife. Bake 30 minutes, then reduce oven to 350 degrees and continue baking 30 more minutes. Cool on a rack 10 minutes before serving.

0

0

0

#17

Episode 8: Unpopular Fish

March 25, 2010

Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish. TRISCUITS WITH SARDINES AND MUSTARD Inspired by Gabrielle Hamilton, chef-owner of Prune Triscuits (regular flavor) Dijon mustard Canned sardines, drained and coarsely chopped Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve. KYOTO MISO-MACKEREL HOT POT Adapted from Japanese Hot Pots: Comforting One-Pot Meals, by Tadashi Ono and Harris Salat 2 mackerel fillets (about one pound) salt 1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices 2 cups dashi 2 cups water 1/2 cup sake 1/2 cup white miso (or saikyo miso, if you can find it) 1/2 pound napa cabbage, sliced 1/2 pound firm tofu, cut into four pieces 4 ounces oyster mushrooms, trimmed and pulled apart 1/2 pound spinach, stemmed 4 teaspoons grated ginger sliced scallions (optional) Salt the mackerel fillets generously on both sides and place on a plate in the refrigerator for 30 minutes. Simmer the daikon in a small pan of water until tender, about 5 minutes. Rinse under cold water and set aside. Bring a large pan of water to a boil and reduce to a simmer. Fill a large bowl with cold water. Slice the mackerel into 1-inch squares. Dip the fish, a few pieces at a time, into the simmering water for 15 seconds to blanch, then transfer to the cold water. When you've blanched all the fish, drain it and dry on paper towels. Combine the dashi, 2 cups water, sake, and miso in a bowl and whisk to blend. Place the cabbage on the bottom of a large stockpot. Add the tofu, daikon, and oyster mushrooms, arranging each ingredient in a neat bunch. Pour in the broth. Cover the pot and bring to a boil over high heat. Uncover, reduce heat to medium-low, and add the mackerel in a separate pile. Simmer ten minutes, reducing heat further if necessary to maintain a low simmer. Serve in individual bowls, garnished with grated ginger and optional scallions. Yield: 4 servings Special Guest: Becky Selengut.

0

0

0

#20

Episode 92: Buckwheat

May 30, 2013

Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.com Kasha Breakfast PorridgeBuckwheat wafflesNibby Buckwheat Butter Cookies‎Soba with Peanut-Citrus SauceThe New Steak BUCKWHEAT PANCAKES 2/3 cup unbleached all-purpose flour1/3 cup buckwheat flour2 tsp. granulated sugar½ tsp. salt½ tsp. baking powder¼ tsp. baking soda¾ cup buttermilk¼ cup plus 2 Tbsp. milk (preferably not low- or nonfat)1 large egg, separated2 Tbsp. unsalted butter, melted and cooled slightlyVegetable oil or more melted butter, for greasing the griddlePure maple syrup, for serving In a large bowl, whisk together the flours, sugar, salt, bakingpowder, and baking soda. Set aside. Pour the buttermilk and milk into a medium bowl. Whisk the egg whiteinto the milk mixture. In a small bowl, use a fork to beat the yolkwith the melted butter. Stir the yolk mixture into the milk mixture.Pour the wet ingredients into dry ingredients all at once, and whiskuntil just combined. Do not overmix. Meanwhile, heat a large skillet or griddle – preferably nonstick oranodized aluminum – over medium-high heat. Brush the skilletgenerously with oil or melted butter. To make sure it’s hot enough,wet your fingers and sprinkle a few droplets of water onto the pan.If they sizzle, you’re ready to go. Ladle the batter in scant ¼-cupfuls into the skillet, making sure notto overcrowd. When the bottom side of the pancakes is nicely brownedand the top starts to bubble and look set around the edges, about 2 to3 minutes, flip the pancakes. Cook until the second side has browned,about 1 to 2 minutes more. Re-oil the skillet and repeat for the next batch of pancakes. If youfind that they are browning too quickly in subsequent batches, dialthe heat back to medium. Serve the pancakes warm, with maple syrup. Yield: 8-10 pancakes

0

0

0