Food Geeking – Show #2: Salt of the Earth

Originally posted July 13th, 2007 by Kris

Food Geeking show number two is up and we now have proper show notes-

  • Kitchen Essentials
    • kosher salt
    • Kris is anti-gadget, pro basics
    • knives
    • cast iron
  • Stocking a new kitchen
  • Can Aaron Cook it, part 2
  • Corned Beef
    • recipe
    • preparation
    • serving and storage
  • Question from the live audience
  • More on salt

Parsec Awards
Tony’s Losing It

Corned Beef, provided by Kris
Pasta Puttanesca, provided by Tim, reviewed by Aaron.


One response to “Food Geeking – Show #2: Salt of the Earth

  1. Better than caffeine
    Submitted by CarrieP (not verified) on June 25, 2007 – 4:58am.

    Woo-hoo! Made my day.

    Submitted by ditto on June 25, 2007 – 11:37am.

    Yea! I can’t wait to listen to this!!

    Another Solid Show!
    Submitted by JohnBoze on June 25, 2007 – 8:45pm.

    You might consider having the intro to “Can Aaron Cook It?” early in the show, and the results in a later segment of the same show. Only if you have enough recipes for him to try though, otherwise spaced out as they are now is just fine…

    Now, if there was only location audio in the show, perhaps from… a street festival or something? That’d be swell, eh?

    Creator of the Really Big Things Podcast serial
    Find Really Big Things as Part of Jack Mangan’s Deadpan Podcast

    Re: Another Solid Show!
    Submitted by Kris on June 25, 2007 – 11:00pm.

    Thanks JB,

    The “Can Aaron Cook it?” will be returning segment, but won’t necessarily appear in every episode, so we are spacing them out a bit more.

    This episode was recorded quite a bit ago… fear not, we might have a “street festival” something or other in the pantry, and I’m sure will surface. I just can’t fathom how you would know anything about it.


    Co-host of Food Geeking

    re: essential kitchen gadgets.
    Submitted by Carriep (not verified) on July 17, 2007 – 5:29am.

    I appreciate your discussion about essential kitchen gadgets, but, personally, I think your lists are waaay too long. Especially for somebody just starting out. Like two knives will pretty much get you through anything you need–a 8 or 12 inch chef’s knife, and a smaller paring knife ought to do it.

    And, as much as I love cast iron, if I had to choose only one pot, I’d choose my 4 quart saucier over my Lodge. It’s got sloped sides, so I can use it as a saute pan, it’s deep enough to use as a sacuepan, and it’s just large enough to do a soup for 4. It’s dishwasher safe, too, and a lot lighter than cast iron.

    To round out the list, I’d want a silicone spatula, a large serving spoon that can be used to stir and serve, a good pair of tongs, a whisk, a 9X13 baking pan, a round casserole dish, and some prep bowls that can also be used as serving bowls.

    Thanks for the feedback!
    Submitted by Tim Adamec on July 22, 2007 – 6:34pm.

    Thanks for the feedback! I think at some point we’re going to do some sort of outfitting/retrofitting/cleaning out your kitchen segment, or a beginning cooking segment. Perhaps both!

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