Spilled Milk

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

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Episode 371: Slurpees Feb 07, 2019

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Field trip! Today we make our true yet invalid opinions about Slurpees known to the world. We discover M & M's birthstones and their favorite My Little Pony characters, all while battling some serious brain freeze.

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

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Episode 370: Fried Rice Jan 31, 2019

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Put on your VR helmets because it's time for Molly's annual review and to talk about confetti rice. We discuss backbone aromatics, injured fingers and studded food as we decide what was authentic for the time.

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Episode 369: Mayonnaise Jan 24, 2019

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Welcome to Matthew's nightmare. Today we wade through some Back to the Future trivia to bring you a live mayo demonstration and an attempt at exposure therapy. Spoiler alert: we just end up tired.

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Episode 368: Rotisserie Chicken Jan 17, 2019

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Welcome to The Danger Zone! Neither wind nor downed telephone poles nor minor illnesses will prevent us from bringing you some Molly bait, aka Rotisserie Chicken. Hop on the train of discussion as we learn the real definition of vegetarianism and remind Molly that this is, indeed, a comedy show.

GREEN CHILE CHICKEN CHILAQUILES

Okay, maybe Matthew said enchiladas on the show, but actually he’s more likely to use rotisserie chicken for these chilaquiles, which are awesome.

1 tablespoon vegetable oil
½ large onion, diced
1 cup chicken broth
¼ cup heavy cream
½ cup green salsa
1 cup shredded chicken
A bunch of tortilla chips (maybe ⅔ of a 1-pound bag)
3 fried eggs

Heat oil in Dutch oven or other large pot over medium-high. Add the onions and cook until starting to brown, about 5 minutes. Stir chicken broth, cream, and salsa, bring to a vigorous simmer, and cook until slightly thickened, about 3 minutes. Stir in the chicken, then the chips, breaking up the chips slightly with a spoon, stirring up from the bottom, and adding chips until they’re nicely coated. Serve on heated plates, topped with a fried egg.

Yield: 3 servings

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Episode 367: Baking Chips Jan 10, 2019

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Rated NFJ (Not For June)
Today we live through excessive nibbling, alien abductions and more of Molly's Willy Wonka obsession to bring you an episode all about Baking Chips. Or Baking Morsels. Whatever they are called, they are better than any Baldwin.

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Episode 366: Cabbage Jan 03, 2019

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Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh.

STIR-FRIED CABBAGE

Cabbage
Ginger
Soy sauce
Rice wine
Vegetable or peanut oil
Rice vinegar

This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.

Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice vinegar and serve

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

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Episode 365: Mulled Wine and Cider Dec 27, 2018

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Today our traffic jam of voices discusses holiday train sets, and hygge over glasses of painful wine. On our journey we encounter Hadrian's Wall, time capsules, space travel and even more fiery desserts than we planned on.

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Episode 364: Tea Lattes Dec 20, 2018

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Get out your foaming wands! Today we discover just how fun Matthew is to travel with and then we get all science-y again. We discover that anything can be yucky, some interesting mom facts, and that Medium Art 101 would be a great class.

The Official Spilled Milk Hojicha Latte (S-size)

6g (2 tablespoons) hojicha
50ml (scant ¼ cup) water
3g raw sugar (such as demerara or coconut sugar)
40ml (about 3 tablespoons) steamed milk

Brew hojicha with boiling water 30 seconds using an Aeropress if you have one or a teapot if not. Dispense into heated mug. Stir in sugar and steamed milk; top with foamed milk.

Yield: 1 serving

The Official Spilled Milk Matcha Latte

½ teaspoon matcha powder
½ ounce hot water (about 180°F, not quite boiling)
Steamed milk
Sugar (optional)

Pass the matcha through a fine-mesh strainer into a heated bowl or mug. Whisk in the hot water, then stir in steamed milk to taste (try 1 ounce to start) and top with foamed milk. Matthew likes them unsweetened, but if you’d like yours sweeter, try adding ½ teaspoon sugar along with the steamed milk.

Yield: 1 serving

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

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Episode 363: Multi Cookers (Instant Pot) Dec 13, 2018

Show notes

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.

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