Podcast Companion: Super-King Says 'Fork It, We're Going Live!'

 

Hi everyone!  So summer vacation is over, and we are back to our one-a-week schedule (we hope).  This week's episode was recorded while Jesse (our chief engineer and producer, excuse us while we die laughing) was on vacation, so his rig was a bit wonky, and as a result, the levels are a little screwy, but the episode is definitely up to the standard of incompetence you've all come to expect, so everything should be fine.

We got Tarver 'Superking' King back for the day, which is the good news.  However, we also had to record this one in real time, since we only had a tiny window of time where all three of us could get on Zoom.  As a result, the episode is a little disorganized and poorly plotted...  actually, never mind, even the most devoted fans of the podcast probably won't notice any difference. 

It was a great conversation!  We talked about all the classic culinary topics: fish and cheese, seasonality, how pastry chefs are disrespected, and how easy it is to make Nate vomit!  Real Escoffier-level stuff, here!  Nathan Myhrvold, eat your heart out.

Time Stamps:

1:37   The Escolar Tartare Story

15:00 On Seasonality

18:25 Tarver’s Jam Ice Cream Recipe

26:00 Winterized Vegetables

28:25 Nate’s Pastry Chef Rant

36:39 TK on the Legend of Rocky and Jocky

41:50 On Nate’s Hilarious Gag Reflex

Important Note: TK was cool enough to give us his jam ice cream recipe...  It's 7 parts to 10, jam to cream.  What he didn't tell us was that this was by VOLUME, not weight.  So go make some ice cream!

Links:

We spent a bit of time talking about Sardinia's famed (and feared) 'maggot cheese.'  Here's a link, lest you think we were making shit up.

We also discussed the bug-content of Mimolette, which was news to Nate and Jesse, and diminishes their appreciation of that cheese not at all.

Lastly, we briefly mentioned Pave du Nord, another Mimolette-like cheese (sans creepy crawlies), and you can read about it on this cleverly-named blog, Say Cheese.

That's all for this week!  Join us next week, when we'll be teaching listeners how to make a flamethrower with a propane stove, a roll of duct tape, and some ordinary, household grain alcohol!