Podcast Companion: Nicknames, Meat Loaf (In Memoriam), and Superbowl Party Snacks

 

Hi everyone!  So as you can see from the image (Nate's next-level pimiento cheese), this episode is going to be all about Super Bowl party snacks.  Well, not all.  First we are going to do a deep dive on cruel restaurant nicknames (a subject very near and dear to our hearts), and then we're gonna spend a little time on some meatloaf tips, to mourn the passing of the Bat Out of Hell himself, Meat Loaf!!  (We are both fans.)  But then, we're gonna buckle down, and talk about chips, dips, and other forms of white-trash cuisine.

Time Stamps:

00:57 On Nicknames (Multiple Funnies)
12:44 Jesse’s New Dessert Drink: The Iceball Slide
16:42 How Name-Control Works
20:00 The Guys Veer into Olive Oil
28:02 A Shout Out to the Late, Great Michel Richard
29:30 The Great Meatloaf Discussion
31:53 On the Interesting Properties of Pork Protein
33:53 On Filler in Meatloaf
36:44 Seasonings and Flavorings
41:05 How Many Eggs?
42:07 How to Check Seasoning
44:03 Bacon Wrapping, and the Parchment Trick
46:46 Jordan’s Meatloaf-Mayonnaise Trick
48:18 Time to Talk About Super Bowl Snacks, Starting with Dips
48:49 Brun-WOW
52:19 Definitions of Pimiento Cheese and Bagna Cauda
55:15 Bread Bowl Dips
56:06 Helluva Good Dip
57:06 Jesse’s Wife’s Family’s Cocktail Weenies
58:36 Nate’s Trash-ass Artichoke Dip
1:00:00 What are the Seven Layers in Taco Dip?
103:12 A Heartfelt Goodbye to DD Pecker’s

Links:

We talked a good bit about European name-control conventions for food and alcohol products.  Here is a really good Wikipedia article, for those interested in further reading.

During our discussion of meatloaf (and Meat Loaf), Nate half-remembered a story about him injuring himself during a stage dive or something.  Here's an article for further reading, mostly to establish that when we REALLY can't remember details, we try to fact-check, at least a bit.

We added Michel Richard's book Happy in the Kitchen to our list of books that, if you haven't read it, it's not our problem.  The Evil Empire has used copies for next to nothing, or new, clean copies for less than $50.  Read it!

And lastly, Jesse talked about one of his first EVER cookbooks, Sylvia's Soul Food Cookbook. which he still has.  It was instrumental in his early development.  The Evil Empire has copies.  Not recommended for professionals, but a good gift for a teenager, starting out.

Photo Series:  Onion Brun-WOW

Okay, couple things.  First off, these are by Jesse, who is an even shittier photographer than he is a recording engineer/producer.  Second, it would have looked better with a red onion, but he didn't have a red onion.  Third, we should have explained it on the air, but brun-WOW is a play on brunoise (pronounced broon-WAZ, NOT broon-WAH, goddammit), which is a French term for a very tiny, even dice of any vegetable.

Here it is, step-by-step.  It may seem wasteful, but it isn't.  Use that leftover onion for the stock put, or for sofritto, or for a staff salad.  Now, imagine needing a quart of this.  Fine dining is a bitch.

Recipe: Nate's Pimiento Cheese

Nate’s Pimento Cheese

100% sharp shredded Cheddar.  740g 27% cream cheese or sour cream (optional)200g 27% mayo (Duke's or Kewpie).    200g 23% pickle juice (Maille cornichon or Mt. Olive dill) 170g 3% Bulliard's hot sauce. 21g (Frank's is an acceptable sub) 2% Bulldog worchestire. 14g (Lea and Perrin's is an acceptable sub) 14% roasted red pepper 100g .5% Pimenton de la Vera (sweet) 4g (Spanish Smoked Paprika)

Salt as needed. Sometimes not necessary, depending on the cheddar. 

*Tip: use a spritz of some non stick pan spray on your box grater while you'er shredding. It really helps keep the channels of your grater flowing. 

*Especially if you omit the sour cream/cream cheese; a splash of buttermilk is a great addition to adjust to your desired consistency.