Spilled Milk

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How to Make Fruit Leather from Simply Recipes

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Episode 569: Fruit Leather Nov 24, 2022

Show notes

Today we are hungry for fruits and must settle for A Vague Shade of Brown. We wonder if our intelligence as been insulted as we discuss middle school tastes, stretch islands and metric fruit. Then, we rate our Endurance a 10 as we turn up the yellow flavor and look for some papyrus.

The Surprising, Secret Origins of Fruit Roll-UpsBy Gabriella Gershenson

Joray Fruit Rolls

Molly's Now but Wow! - Diaspora Co

Our new website!

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Episode 568: 7-Eleven Hot Foods Nov 17, 2022

Show notes

Field Trip! Today we partake of a disclaimer sandwich and A Big Bite. We eat a few items that are worse than average and text Toni Negroni before composing a new jingle on the spot.

Oatmeal Carmelitas

Cara-Sel Caramel

Matthew's Now but Wow! - “Riders Catch a Little Too Much Air on a Detroit Slide” by Remy Tumin in the NYT

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Episode 567: Smoked Foods Nov 10, 2022

Show notes

Today we lick flames and are cured in the smook as we discuss the eating side of smoking. We are visited by Pliny the Elder and abandoned by the whiskey people before Matthew says the least interesting thing ever and faces the consequences.

Molly's Now but Wow!: Keep Calm and Cook on with Julia Turshen: Food + Romance: Jasmine Guillory

Matthew's Bands: Early to the Airport and Twilight Diners

Molly's Spring Chopped Salad

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Episode 566: Cilantro Nov 03, 2022

Show notes

Today we encounter more nature than usual as we go full on cilan. We discuss genetic mutations, ethnobotany and have to explain jokes before meeting up with Mr Numerology AND Mr Etymology. We then attempt to describe the taste of this herb while dodging papyrus texts. In conclusion: more research is needed.

Matthew's Now but Wow! - The Loophole, Naz Kutub

Matthew's Dressing

5 tablespoons fresh lime juice
1 shallot
1 jalapeno, stemmed and seeded
1 small garlic clove, peeled
1 teaspoon sugar
1/2 teaspoon ground cumin
salt
1.2 cup fresh cilantro
3/4 extra-virgin olive oil

Process lime juice, shallot, jalapeno, garlic, sugar, cumin and 1/2 tsp salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil and continue to process until smooth and emulsified about 15 seconds.

Matthew's Bands: Early to the Airport and Twilight Diners

Episode 486: Korean Rice Cakes / Tteok with Michelle Zauner

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Episode 565: Gnocchi Oct 27, 2022

Show notes

Today we tackle pronunciation woes, vampires and sex packets to bring you our thoughts on Gnocchi. We go beyond Italy to discuss air hockey and other parlor games before jetting off on our groovy boards.

Pasta’s Predecessor: The History of Gnocchi,

Molly's Now but Wow! - Juliet Takes a Breath, by Gabby Rivera

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Episode 564: Dried Fruit Showdown Oct 20, 2022

Show notes

Today we're dressed in barrels and ready to traverse the Fertile Crescent looking for raisin reasons and Western European Spreads. This is the Ultimate Showdown (or is it?) and after chatting aplicots and thermal sources we eventually reach the untimely demise of the show.

Episode 205: Date

Matthew's Now but Wow! - “Fast Food in China is a Whole Other World”, reported by Yoyo Chow for Goldthread.

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101 Places to Party Before You Die

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Episode 563: Travel Food 2 with Jon Gabrus Oct 13, 2022

Show notes

Today we're bringing you (drumroll please) The Destination! We've finally arrived and spill the tea with Special Guest Jon Gabrus about how to decide what to eat in a new location and why you can't miss Dumpy's. We discuss the delights of boring cities, what we're too old for and fire dancing before realizing that Matthew needs to get out more.

Jon Gabrus

Eater

The Infatuation

Alicia Kennedy

Matthew's Now but Wow! - Jobs for Girls with Artistic Flair, by June Gervais

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Clarissa Wei’s Hong Kong-Style Romaine Lettuce with Oyster Sauce

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Episode 562: Hot Lettuce Oct 06, 2022

Show notes

The day has come and we are finally tackling the terrifying topic of Hot Lettuce. We name drop way too much as we discuss greens that grow with heads, platonic bed sharing and the danger of raw leaves. Get ready for the magic of the watery crunch.

Hetty McKinnon's Stir-Fried Lettuce with Crispy Garlic and Fried Eggs

Cooked Lettuce with Oyster Sauce & Garlic from The Woks of Life

Dinner A Love Story Newsletter

Julia Turshen's Newsletter

Marian Bull's Newsletter

Molly's Newsletter

This is Water by David Foster Wallace (Full Transcript and Audio)

Matthew's Now but Wow! - Planet Money on best buy and use by dates, reported by Sarah Gonzalez

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Hash browns from Cook’s Illustrated

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Episode 561: Hash Browns/Home Fries Sep 29, 2022

Show notes

We're Grand Slamming today as we discuss this evanescent dish and debate hard vs floppy and the torque required for the phantom sizzle. As we lift and toss we discover the joys of going halfsies and that language is weird

John Thorne’s Serious Pig

The Untold Truth Of Home Fries

We did do an Avocado Episode: Episode 433: Avocados

Molly's Now but Wow! - “Cheetos Flamin’ Hots Made Me Who I Am,” by Summer Kim Lee

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