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Welcome to the Culinary Libertarian podcast. We'll talk food, of course, and anything else which is interesting. Become a supporter of this podcast: https://anchor.fm/dannreid/support
Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and gov...
Over 23 years much has been offered about the World Trade Center buildings collapse. What is not much discussed is what did that site look l...
We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta...
Mise en place, everything in its place, is not restricted to the kitchen. Any task that has stuff benefits from having that stuff in order....
Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking fo...
Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed pota...
Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned...
The WEF recently published the article linked on the show notes page. There are more than a few errors which the devout will overlook. Since...
We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some p...
Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn...
Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinac...
Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not...
The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts. I know that's already a non-starter for some folks. I think...
Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to c...
It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare most...
The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the pa...
Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking a...
The Escoffier Series continues as we move into chapter 13. Vegetables is a massive category. Escoffier makes no efforts to be complete simpl...
At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a r...
Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same n...
Why does the FDA allow cancer-causing chemicals to be in our foods? Did you know the EU and much of the rest of the world do not allow many...
Salads and salad dressings are today's subjects. There are loads of ways to make salads, and only a few ways to make dressings. There's a lo...
Forever chemicals are in nearly everything and, sadly, nearly everybody. Most Americans have some PFAS in their blood. So, if it's everywher...
Meat pies, pâtès, and terrines. The best stuff. My favorite to make and to eat. Find the text and the recipe mentioned on the show notes pag...
We all fail at some cooking task. This one was an especially long one. I slayed that dragon, so to speak. Find the show notes page and a lin...
The Escoffier Series continues with Chapter 11, Cold Preparations. Today the focus is on two basic styles of forcemeat and how to make a gal...
This was a wonderful visit to Penjamin's podcast. We discussed some food and drink philosophy as well as some real life advice about mixing...
Feathered game, particularly pheasant, is the subject of this episode. This is more about how to generally prepare pheasant and not to follo...
We're moving along in Le Guide Culinaire. Game meats now, with the primary focus on properly cooking venison. Two other game meats come into...
Pie dough might be the last straw for holiday baking stress. It's easier than you might think, but not at all what you might expect. You can...
Soy seems to be everywhere from food to shampoo and baby formula. Is it safe? Is hydrolyzed soy protein safe to eat? Find the text with link...
A recap show about some projects I had working and the updates of them. Also, it's time to stock the holiday bar with loveliness in the form...
Food historian Ken Albala discusses some of the history of the fruitcake, what's good about it and what's not so good. Green bits aren't so...
The Escoffier Series continues with poultry. This episode starts the chapter with chicken and some of Escoffier's ideas about how to cook ch...
Magnesium is a big deal in cellular function in our bodies. Many of the actions we never see or know they take place. Until they stop taking...
The crunch of a perfecty fried fritter or a well cooked french fry is really something to behold. So simple, but not really. There’s a lot t...
The Escoffier series continues with grilling. Grilling is the oldest form of cooking and the easiest. Until it isn't. There's somethings to...
How many staples can you replace at home? Mayonnaise or peanut butter are pretty easy. What about cream cheese. Find the show notes page her...
My blackberry plant is still putting out ripe berries. It's super late in the season and I'm thrilled. Find the show notes page link with th...
Toasty browned cheese covered food is pretty much about as good as it gets. Or toasted with bread crumbs like a really great baked macaroni...
The Escoffier series continues with the portion of blanching. Not a much used culinary technique I suppose these days, but of some specific...
Sauteing is maybe the most misapplied form of cooking. There's the right way, and all the other ways. What makes the right way right, anyway...
How we think about any task we do impacts how well we perform that task. Cooking and baking seem to bring out the anxiety in people. Change...
My neighbor gave me some superb apricots. So, time to bake. But, what? This episode shows how one idea turns into a completely different ide...
This encore episode of Dr Kyle Mamounis' visit covers sugar and fat and how those are toxic to the human body. Find the show note's link wit...
This time we cover poaching and poêling. One method you almost certainly have heard of and the other likely not. They're both excellent, if...
We discuss the Keto diet, how it helped my guest become half the man he was and why the Standard American diet is toxic. Find the links on t...
Does bread need more than the basic 4 ingredients? Innovation and mass production encountered specific problems that chemical innovation sol...
This short episode asks if homesteading is the next thing. Is it a natural next step or did political lockdowns force the issue? I don't att...
Jason Bassler, co-founder of The Free Thought Project and founder of Police The Police, joins me to discuss forever chemicals, their history...