Podcast Companion, Episode 8: 5 Down! (AKA Ingredients We Hate)

 The next episode of the podcast is upon us!  This is a continuation of the 5 up, 5 down game that Nate and Jesse started last episode.

No way to sugar-coat it.  This one is just an hour of us ranting about ingredients we can't stand.  Non-stop, unchecked rage.  We hope you found it as funny as we did.  Jesse pontificates like a puffed-up clown, and the fact that Nate is funny when he's mad is a matter of public record.  Enjoy!

Also, yes, I do realize we only did 4 down, before moving to the lightning round.  These things happen.  This wasn't the first episode we recorded this session, and we were pretty lit by this point.  Don't you judge us!  Or judge us.  See if we care.

Time Stamps!

0:38 A few more ingredients that the guys love

4:01 The Jesse-Pisses-Off-His-PR-Girl story

6:05 The Strawberry Stem Story {I hate you, Nate.  -js}

12:12 The guys get back on topic

12:28 Shelf-stable Parmesan 'Cheese'

15:32 'Balsamic' Vinegar

19:06 Pre-fab Boiled Eggs

22:20 Portabello Mushrooms

27:00 Green Peppers 

30:56 Cream Cheese

35:55 Miracle Whip (AKA goblin spoo...)

39:40 Mirepoix

49:45 The Seafood at the Grocery Store

51:08 Canned Asparagus and Canned Beets

52:19 Iodized Salt

53:15 Turkey

54:45 Pasteurized Crab

58:05 Grouper

Recipe:

Ok, not much recipe content on this one.  However, we did get at how to make the perfect mushroom broth.  Here's what you do:

Take 5# of button mushrooms.  Or criminis.  Just don't use portabellas, or Jesse will blow his goddamn stack.  

Bust them up in the food processor.  You're looking to completely blix the hell out of them.  Then, but them into a rondeau (a wide, flat pan).  Put them on a low flame and cook until they release their liquid.  It won't be ambiguous.  One minute, you'll be stirring a steaming mass of mushroom bits, and the next, there will be a ton of brown liquid in the pan.  Keep cooking until it doesn't look like they will give up too much more liquid (less than a half hour).  Strain, and press the pulp to extract the last bits of juice.  (You can use the ground mushroom bits for something if you must, but the broth has all the flavor.)

Use this to cook risotto (or to cook pasta like risotto, that would probably be sick!), or as a base for soup, or as the base for a butter sauce, or whatever.  Or put some in a bag, and fire up your circulator, and cook some fish in it.  We haven't tried that, but if you get a great broth in your hands, the ideas just flow.

If this seems wasteful, it's because great cooking costs money.  Sorry, not sorry.