Avsnitt
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We're on the cusp of summer and maybe a little too happy. Today we have a cold noodle salad that is almost too beautiful to eat and Matthew shills his book and his app. After an exclusive reading we chat toppings, dressings and motorized tombstones before whining about under-equipped vacation homes. But hey, at least we're not the noodle police!
Just One Cookbook recipe
Food Forum Kikkoman Magazine
Pretty Good Number One by Matthew Amster-Burton
EkiWalk Walking App
Matthew's Now but Wow - The Score, C. Thi Nguyen
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Today we're filled with confusion as we ask 'what nouGAT is?', meet up with Apicius and ponder some existential ideas. After being compacted by waiting, we discover The Whipping Agent and Fluffy before succumbing to the essence of chew in this, our most post modern episode.
Episode 628: Ferrero Rocher
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Saknas det avsnitt?
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Today we're enriched, blessed and definitely not de-verbal as we talk Brio trains, curving tracks and when to say NO to Brioche. After some butter bashing and a few compendiums we decide to lean into our Big Disc Energy and declare 'Let Them Eat Brioche' before steaming off.
Episode 655: Burger Buns
Baking with Julia
Homemade Brioche by Sally's Baking Addiction
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Within the curves of our arms lies some sweaty takes. We're gaslighting our children just like the marketers gaslight us as we learn about the history and odors of deodorant so get ready for strong, ph balanced roll-ons, sticks and sprays. We wish we were sweaty blacksmiths, but instead we're sissified and bathing in grain alcohol. Raise your arms!
Episode 50: Toothpaste and Shampoo
Episode 240: New Zealand Junk Food
How Advertisers Convinced Americans They Smelled Bad
Molly's Now but Wow! - My Dear You by Rachel Khong
meredithsmith.bandcamp.com
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Today we're tatted up and backed by shadowy shell corporations to confront Matthew's nemesis— cold, creamy, savory spreads. Pimento Cheese has hovered over us for too long so now we can finally confirm: what goes on between the cheese, at the epic poetry slam and what the most up to date sandwich is. We end the episode by canceling candy, getting banned from the duck pond and teasing our listeners. All in all, it's another typical Thursday.
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There will be blood. Today Matthew Scissorhands takes us from the Stone Age to the Golden Age as we get super nerdy about friable sharp tips. We debate knife blocks and mag strips then have a live on air knife sharpening demonstration before we decide to keep our stones to ourselves.
Seattle Times Article
historical photos of ventres jaunes
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Sup bruh, it's us your favorite Bohemians. Producer Absinthe helps us figure out now what we knew yesterday as we go deep on this toothpaste adjacent drink. We meet Normal Pete and learn the green fairy's role in murder and mayhem while flouting bans and laughing in the face of madness. Stay tuned till the very end to hear Molly lose big time at Never Have I Ever.
Whatcha Snackin? - Bibigo Japchae potstickers!
Matthew's Now but Wow! - A Spoonful of Time by Flora Ahn
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Beep Beep! We're flying the friendly skies to Pastrami Land via Rye Air and hope to avoid blowouts along the way. We learn how babies are made and how cult leaders are killed as we attempt to list out Romanian facts before meeting Grandma Sycamore. Then we land on some creative storage solutions and solicit listeners' signature sandwiches.
Huang Fei Hong Spicy Peanuts
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After assigning yet another segment theme song to Producer Abby, M &M recount sushi experiences both childish and VERY adult. They wonder about the color red, the concept that is Mr Etymology and the tenets of post-modernism before deciding to avoid haunted floor plans altogether.
Character referenced: 紅
Matthew's Now but Wow - Strange Pictures, by Uketsu
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Today we tackle these countertop jars as we lose interest in birthdays and deliver inside jokes to subscribers only. We deal with dressings, Blink 002 and a brand new special guest who oozes everywhere before declaring that ignorance is bliss. Through emulsifiers and polarities we finally decide on our vinaigrette boundaries even as we deny mustard its due.
Matthew's Salmon Cucumber dish
4 salmon fillets, about 8 ounces each, skin on
Salt and pepper to taste
4 tablespoons extra virgin olive oil, divided
1 English cucumber, halved, seeded and cut on the diagonal into half-moons
1 shallot, thinly sliced
1/4 cup red-wine vinegar
2 teaspoons sugar
2 scallions, white parts only, thinly sliced
1 teaspoon yellow mustard seeds
2 tablespoons balsamic vinegar
1. Preheat the oven to 500 degrees. Season the salmon with salt and pepper on both sides. Put 1 tablespoon olive oil into a 12-inch ovenproof skillet and place over high heat until oil is shiny.
2. Add the salmon fillets to the pan, skin side up. Sear one minute. Flip the fillets and transfer the pan to the oven. Roast until medium rare, 6 to 8 minutes (you can check for doneness by peeking between the flakes).
3. While fish is roasting, place the cucumbers in a bowl and add the shallot, remaining 3 tablespoons olive oil, vinegar, sugar, scallions and mustard seeds. Season with salt and pepper and toss well.
4. Divide the cucumbers evenly among four plates. Place a salmon fillet, skin side up, on top of each portion of cucumbers. Drizzle with balsamic vinegar and serve.
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Today we encounter high pitched flavors as we taste the brioche of crackers. We name the world's greatest toy and crown a new PEFP as we endure chemical tangs, frissons of danger and failed musical analogies. After some homespun tales and an exciting Spilled Mail, we burst into song yet again even though we hate musicals because it is other people who burst into song.
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Hey buddies! We're coming to you from medieval times with yet another sandwich episode. As we spend wooden nickels on our favorite carousel rides we second guess our movie knowledge before letting slip a giant reveal about Mr. Etymology. Then we let listeners in on a live comedy workshopping session before finally succumbing to the meat sleepies.
Episode 7 Irish Spring
Matthew's Corned Beef Recipe
Rub the brisket all over with lots of kosher salt and spices of your choice. Matthew uses: Black pepper, coriander, cinnamon, allspice, ground ginger, mustard seeds, crushed red pepper, fresh garlic, brown sugar,, and crushed bay leaves. MSG is also a good idea and I used some.Rub the brisket all over, including any crevices, and put it in one of those big 2- or 2.5 gallon zipper bags. Put it in a sheet pan or casserole pan and stick it in the fridge.Flip it over daily for a week, rinse and pat it dry, and it’s ready to cook! You can also freeze it at this point.Then braise it for a few hours until tender, and slice.Matthew's Now but Wow! - Automatic Noodle, Annalee Newitz
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We are burning the midnight oil to bring you one more thing to worry about, goiters. We meet some French chemists and give ourselves a totally achievable goal for 2026 as we decide to let them eat caviar. After a visit to The Goiter Belt we address our own snobbery and delusional taste buds before tackling crystalline structures and musician magicians.
Molly's Now but Wow! - Fela Kuti: Fear No Man: podcast
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We're coming to you live from Matthew's ruined kitchen to discuss a breaded and fried meat sandwich created with great pounding force. (so. much. pounding.) As we take a break from felling trees and grilling we chat about Iowa Skinnies, Minnesota Fatties and exhausted exhaust fans before bestowing new job titles onto Producer Abby which were all news to her.
ATK’s How to Make Pork Tenderloin Sandwich
Iowa Skinny Sandwich Recipe
Matthew's Now but Wow! - Letter from Japan by Marie Kondo
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Today we're alone together as we take listeners along our solo travels to Paris, Tokyo, Rome, Lisbon and Bainbridge Island with Special Guest Producer Abby. While HOTPOTS walks alone we discuss loneliness, crying and experiments in small talk before realizing that there is a fine line between crazy and astute. Through whims and wandering we follow sage advice from WOTSL and share how much better jet lag and eating out solo can be because we are never irritated with ourselves.
Episode 651: Cast Iron Skillet with Michele Norris
Airalo
Saily
Molly's Posts on Traveling Alone
Part 1Part 2Part 3Producer Abby's Newsletter
Matthew's Now but Wow - De La Soul, Cabin in the Sky
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Today we tackle Matthew's fears, hoop houses and micro tubules as we taste these tiny format condiments. After our two musical hating hosts spontaneously burst into song, they ask when, where and why do we eat these? will it packet? and is it worth its weight? With some prudish notions and shlunks, sploots, shloops and stomps food drowning becomes inevitable.
Minimus.biz
Condiments in Space
Episode 682: Ranch Dressing
Molly's Now but Wow! - A Burning, by Megha Majumdar
Don't Drown Your Food Video
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We're switching things up for Producer Abby's birthday and thank ourselves before secrets are revealed. We have a brush with a concussion and anoxic pockets as we taste a panoply of pickles then discuss their role in cuisine and in our lives as the universal friend before we decide to just close our eyes and keep crunching.
The Wayland Mill
Episode 652: Bran
1985 TV commercial
Matthew's Now but Wow! - K-Foodie meets J-Foodie
Twilight Diners New Music
Early to the Airport - Operation Meteor
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Alright, whether you are in a closet or in Tokyo let's clear the air here with some sold cold, easy treats. We get deep into history and call Mr. Etymology on his vacation to taste 12 cool cakes and debate The Useless Pumpkins. I'll tell you right now, if you don't like the word 'moist' you aren't going to like this episode because M & M taste opera cakes, cheese cakes, cream cakes, tree cakes and tea cakes before naming their favorite glycerides, bugbears and jingle hits finally ending the episode with a brazen bowl selection.
JustOneCookbook Castella Cake
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Today we get some apocryphal origin stories and corporate histories as we go viral before finally achieving Pistachio. As Lawyer Lenny schools us on soft power, soft babies and rich chocolate we taste blossoming flavored treats and look for the oily matrix before taking a trip down to a trench.
Candy is Dandy Dubai Chocolate episodeEpisode 486: Korean Rice Cakes / Tteok with Michelle Zauner
Behind the Viral Dubai Chocolate: Chef Nouel Catis' Sweet Success | The Lifestyle Lab
Molly's Now but Wow! - Our Wives Under the Sea, by Julia Armfield
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Have you met Matthew? Today we're looking for Epiphany in chippy boats, laminated layers and soggy shards. We ask 'what this stuff is?' as we endure another Mr. Etymology drop by and WAY too much math. We end by declaring our legacy and our intentions to buy a sheeter before receiving a very pithy Spilled Mail.
Dressler Parsons two part series on puff pastry
Episode 94: Croissants
Molly Wizenberg's wikipedia page
Twilight Diners
Matthew's Now but Wow: The Divine Comedy, Rainy Sunday Afternoon.
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- Visa fler
