Spilled Milk

by Molly Wizenberg and Matthew Amster-Burton

38m

average length

463

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 August 13, 2020, 8:01 am

#6

Episode 73: Mushrooms

September 06, 2012

This week, we're lacing up our boots, buying a truffle pig, and going foraging in the Safeway produce section. From criminis to shiitakes, Matthew and Molly discuss the finer points of our most common fungi and, once and probably not for all, answer the age-old question: what's the best way to clean a dirty mushroom? www.spilledmilkpodcast.com SLICED MUSHROOMS WITH FRESH MOZZARELLA AND THYME Adapted from Jamie's Italy, by Jamie Oliver This dish is extremely adaptable, so what follows is more of a method than a true recipe.  To give you an idea of proportions: for two people, you might want two small handfuls of crimini mushrooms, ¾ to 1 standard-size ball of fresh mozzarella, and the leaves from one sprig of thyme.  That, plus some bread and a salad, is a nice, light lunch.  Ingredients: Fresh mushrooms, such as crimini, porcini, shiitake, or portobello Fresh mozzarella Olive oil Fresh thyme, leaves removed and stem discarded Sea salt Preheat the broiler. Clean the mushrooms, and then slice them thinly, no thicker than ¼ inch. Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt. Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling, and golden in spots. Serve with plenty of bread. KUNG PAO MUSHROOMS 3 tablespoons peanut oil 1 pound cremini mushrooms, diced 1 large clove garlic, minced 1 teaspoon minced ginger 6 dried red chiles (such as Arbol, Japones, or Tien Tsin) 1/2 teaspoon crushed sichuan peppercorns Sauce: 2 tablespoons black vinegar 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1 1/2 teaspoons oyster sauce 1 tablespoon rice wine 1/2 cup roasted peanuts 2 scallions, green parts only, sliced   Stir together sauce ingredients in a bowl. Heat peanut oil in wok or skillet. Cook mushrooms until browned, about 5 minutes. Add the garlic, ginger, chiles, and Sichuan peppercorns and cook 30 seconds or until fragrant. Add sauce and peanuts and cook until sauce is reduced to your liking. Garnish with scallions and serve with plenty of steamed rice. Yield: 2 to 3 servings.

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#10

Episode 363: Multi Cookers (Instant Pot)

December 13, 2018

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. 363 instant pot https://uploads.fireside.fm/images/d/db9cceee-7f98-4ca9-a21a-22e75fbd1f29/pdaDnFdc.jpg 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

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#11

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.

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