Food Guys

Sunday 11:20 AM - 11:30 AM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

 

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The Food Guys
8:00 am
Fri September 13, 2013

Take Your Summer Squash and Stuff It

September 15th, 2013: Whether it's cute and spring-green or three feet long and perfect for batting practice, Greg and Jon have suggestions for how to cook or bake the zucchini left anonymously on your doorstep.

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The Food Guys
12:07 pm
Thu August 29, 2013

Fresh Tomato Sauce

September 1st, 2013: Greg and Jon give free-form instructions for simple tomato sauce, using fresh, flavorful tomatoes of the season. Freeze enough of it and you'll have a delicious key ingredient for recipes all winter.

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The Food Guys
8:00 am
Fri August 23, 2013

Peaches and Peach Galette

Credit The Baking Wizard

August 25th, 2013: Jon and Greg praise the seasonal Montana peach, and Greg explains how to make peach galette, a "sheet of thin, buttery pastry topped with fresh fruit."

http://www.thebakingwizard.com/peach-galette/

Peach Galette

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The Food Guys
8:00 am
Fri August 16, 2013

Follow-the-Sun Pickles: Cucumbers With a Tan

August 18th, 2013: Greg and Jon revisit one of their very first "Food Guys" topics: "Follow-the-Sun Pickles." Cucumbers, spices and liquid are stuffed into a jar, rotated in full sun for eight hours, then stashed in the basement for three days. An example of the nearly-instant gratification of the summer menu.

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The Food Guys
8:00 am
Fri August 9, 2013

Food Science, Part 4: Mayonnaise

August 11th, 2013: Jon and Greg conclude their four-part series on food science - inspired by the writing of Harold McGee - with "Mayonnaise."

http://curiouscook.typepad.com/

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The Food Guys
8:19 pm
Tue August 6, 2013

Younger than the Rolling Stones: Rapeseed / Canola Oil

December 9th, 2012: Brought to Jon and Greg's attention by food writer Ari LeVaux, rapeseed / canola oil withers under The Food Guys' scrutiny. Its origins as a component in ship lubricant as well as the multi-step refining process it undergoes - and the trans-fats created during that process - are the highlights of its rap sheet.

http://www.flashinthepan.net/?p=825

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The Food Guys
2:10 pm
Fri August 2, 2013

Food Science, Part 3: Green Color in Salads

August 4th, 2013: Inspired by the writing of Harold McGee, Jon and Greg continue their four-part series on food science with "Green Color in Salads and Sauces."

http://curiouscook.typepad.com/

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The Food Guys
5:45 pm
Fri July 26, 2013

Food Science, Part 2: The Searing Truth

July 28th, 2013: Inspired by the writing of Harold McGee, Jon and Greg continue their four-part series on food science with "The Searing Truth." 

http://curiouscook.typepad.com/

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The Food Guys
2:36 pm
Thu July 18, 2013

Food Science, Part 1: Basic Food Elements

July 21st, 2013: Inspired by the writing of Harold McGee, Jon and Greg begin a four-part series on food science with "Basic Food Elements." http://curiouscook.typepad.com/

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