We talk all about dry aging meats in this episode, and a little bit about dry aging grapes, too! All the source and extra info links are below.
Eva, Carey, and special guest Geoff (Carey's boyfriend) discuss the meal replacement beverage, Soylent. What it's made of, how it came to be, and the potential benefits and drawbacks.
The official Soylent website. (You can find a video at the bottom explaining the latest version of their product.)
Soylent creator Rob Rhinehart's blog post How I Stopped Eating Food.
Eva and Carey discuss the various plants, foods, and beverages with supposed aphrodisiac properties, and some of the possible science behind it.
Eva and Carey discuss the science behind taste, theories about flavor pairings, and do an on-air tasting of foods with similar flavor components, as well as foods after a dose of miraculin.
Flavor pairings taste test:
- black tea + green bell pepper/tomato
- wheat beer + apple
- syrah/pinot noir/cabernet + parmesan cheese
- syrah/pinot noir/cabernet + milk chocolate
- syrah/pinot noir/cabernet + dark chocolate
- port/dessert wine + milk chocolate
- port/dessert wine + dark chocolate
Miraculin taste test (purchase Frooties!):
- rice wine vinegar
- red wine
- other recommendations: lime, hot sauce, sour ale (or really anything you're curious about!)
Eva and Carey give a general overview of beer brewing, and do a live beer tasting (yum!).
Below are the beers we're tasting if you'd like to follow along, or if you'd like to seek any of them out after hearing our thoughts:
Heretic Chocolate Hazelnut Porter
Dogfish Head Midas Touch
Elysian Avatar Jasmine IPA (Eva) // Crop Bistro & Brewery Doubletyme DIPA (Carey)
pFriem Super Saison (Eva) // Simple Roots Elderflower Saison (Carey)
Petrus Aged Pale Sour Ale (Eva) // Petrus Oud Bruin (Carey)
Here's a good side-by-side comparison of filtered beer vs. unfiltered beer. (We agree that unfiltered is preferable, especially when it comes to wheat beers.)
And here's a video of the fancy unfiltered wheat beer pour Carey mentioned in the episode.
Eva and Carey discuss the lactofermentation of vegetables, including specifics about a few recipes they've made themselves.
And some recommended reading:
The Art of Fermentation by Sandor Katz
Wild Fermentation by Sandor Katz
Nourishing Traditions by Sally Fallon
Fermented Vegetables by Kristen K. Shockey
The Liberated Kitchen's post on not using whey for vegetable fermentation.
Eva and Carey talk all about the world of cultured creams, including butter, creme fraiche, and kefir.
Eva and Carey discuss their adventures (food-related and otherwise) in Iceland, and do a live tasting of some unusual Icelandic foods. Read more about those below!
Lakkrís Sprengjur — the good chocolate-covered licorice
Sterkar Djupur — the bad chocolate-covered licorice
Corny Big — banana flavor NOT recommended
Skyr — delish!
Lifrarpylsa — liver sausage (a.k.a. Icelandic haggis); very dog food-y and really not good
Bitafiskur — dried cod; quite tasty!
Hákarl — fermented Greenland shark; HORRIBLE, but the story behind the preparation is very interesting (which we learned about post-recording)
EVA AND CAREY TALK ABOUT THE DELIGHTFULLY SWEET, TANGY, AND FRUITY FERMENTED BEVERAGE KNOWN AS SHRUBS.
SHRUBS DISCUSSED DURING THE PODCAST ARE:
Eva and Carey kick off their fermentation mini-series! This general introduction discusses various types and methods of fermentation.
Below are links to the fermentation recipes discussed in the podcast:
Eva's Kimchi Sauerkraut and Homemade Kefir
Carey's Homemade Sriracha and Pressed Green Tomatoes (and a correction to the method discussed for the latter: a colander was not used, those tomatoes just go right in the bowl!)
Eva and Carey discuss the evolution of space food, from purée in tubes to freeze-drying to modern day menu options and technology.
Below are links to various images and videos mentioned in this episode:
A delicious tube of beef and vegetable purée (John Glenn's first meal in space).
Astronaut John Young, playing it cool so no one suspects there's corned beef on rye contraband hidden somewhere inside his spacesuit.
Revolutionary water gun and rehydration packs (and a package post-rehydration).
Spoon-bowl pack design, freeze-dried beef with vegetables before and after, and spiced fruit cereal.
Chris Hadfield and the wet washcloth in zero gravity.
Skylab dining room and food tray.
Chris Hadfield talks about eating in space on The Splendid Table.
Chris Hadfield demonstrates spinach rehydration, making a peanut butter & honey "sandwich," and eating dessert in space.
EVA AND CAREY DIVE INTO THE BIZARRE WORLD OF ASPIC, ALSO KNOWN AS SAVORY JELLO. A ROUND TABLE ABOUT OLD ASPIC RECIPES AND A LIVE TASTING SESSION ARE ALSO INCLUDED.
FOR THE ROUND TABLE DISCUSSION, HERE ARE LINKS TO THE RECIPES AND OLD PHOTOGRAPHS THAT ARE DISCUSSED:
BEEF ASPIC (THE PREFERRED ASPIC OF SERIAL KILLERS)
COLD HAM MOUSSE (PORK DOME SURROUNDED BY LIMP PHALLIC HAM WRAPS)
CORNED BEEF & CELERY MOULD (BROWN AND GREEN BUNDT OF SADNESS)
MUSHROOM SALAD (BOILED MUSHROOMS SET IN CHICKEN STOCK AND A JELLIED BECHAMEL SAUCE)
CARDINAL SALAD (JELLIED BEETS IN BEET JUICE WITH HORSERADISH AND CELERY)
PRUNE SALAD (CANNED OLIVES. PRUNES. CANTALOUPE. SAD FACE. )
CALICO SLAW (JELLIED MIXTURE OF TOMATO JUICE, MAYONNAISE, & SHREDDED CABBAGE. ACCOMPANIED BY A MOUND OF MAYO & ELEGANT KETCHUP SPIRALS)
MONTEREY SOUFFLÉ SALAD (THE SALAD THAT NEVER BLINKS)
CHILLED LOBSTER SOUFFLE (LOBSTER AND BEEF FLAVORED GELATINIZED FOAM TOPPED WITH SAVORY SHERRY ASPIC JELLO CUBES)