In this episode, it’s not so much about what we’re eating right now.  We’re snacking on popcorn while we partake in a bit of marginally focused rambling about the culinary adventures that consumed our Thanksgiving weekend. The Chef recounts his traditional Thanksgiving fare, we reminisce about swearing at groundhog cupcakes (guided by instructions found here) and Sous responds to a provocative food challenge issued by one of our dear listeners.

Do you have something to say?  Lay it on us!
Call us! (206) 333-0669
Email us! chowcast@yahoo.com

It's Pizza Season! We break out our trusty bread machine and fire off a batch of The Chef's pizza dough. Want the recipe?

1-2/3 cups water
2 TBL olive oil
2TBL sugar
1 tsp salt
2TBL dry milk
2 cups wheat flour*
2-1/2 cups white flour*
2 tsp active dry yeast (1 packet)
Activate the dough cycle on the bread machine and do a little dance, knowing that homemade pizza is not far away!

* You can play with this ratio of wheat flour to white flour - your mileage may vary! Listen to the episode for details.

But wait- there's more!  This isn't just pizza - this is Buffalo Chicken Pizza with cheese baked into the crust!  How, you ask, is this possible?
Behold the photographic representations of Pizza Goodness!


(dots of Gorgonzola around the edge of the dough)


(fold the edge over so the cheesy goodness bakes in!)


(chihuahua cheese, chicken, Frank's Red Hot - this baby's ready to bake!)


(the infamous warped oven door - ah, the sacrifices we make for great pizza!)

Check out the food column written by one of our listeners here!

Contact us!
206-333-0669, or email us at chowcast@yahoo.com!
Good eating!

It's leftovers time at Casa de Chowcast!  We use up some of the weekend's garlic mashed potatoes and mushrooms (shiitake and criminis) and spiced them up with some hot link sausages for tonight's meal.

As we clear out the leftovers and some old business (like naming our first contest winner!), we rehash the glory of the Chef's triumphant showing in last weekend's dinner party!  You'll have to listen for all of the juicy details, but here are a few tantalizing glimpses:


Bear with us, dear listeners!  All of the details (plus digressions involving DDT and dogs) take us an hour to relate to you.  Brevity may be the soul of wit, but Shakespeare never had dinner with us.  So settle in with your favorite beverage (or two - we don't judge!) and let us tell you a story about some mighty fine grub.

Got something to say?
Email us! chowcast@yahoo.com
Call us!  206-333-0669

With apologies to Poe, we bring you a Halloween edition of Chowcast in which we:

- sort of fear the rareness of the ribeye we're eating;
- anticipate a bad-ass dinner party we're throwing this weekend;
- feel the love in the form of emails and our first! ever! voicemail!;
- survive exploding rice;
- express retroactive wariness of a stalker from long ago;
- wax rhapsodic (again, we think) about the movie Dinner Rush.

Pull out your flashlights and huddle up by the campfire - it's spooky story time, Chowcast-style!

Have you survived exploding rice? Have you ever had beef that was still kind of mooing at you?  Hell, have you seen Dinner Rush?  We want to know!

Email us! chowcast@yahoo.com
Call us! (206)333-0669

In episode 7, we enjoyed pan-seared tuna, garlic mashed sweet potatoes and steamed (frozen) snap peas.  We also debate the merits of cultivating our inner fascist and whether or not the salsa/goat cheese sauce we put on the tuna was ill-advised.

Before:
 

After:

 

Also, we're keeping our first contest running until Wednesday, October 24th.  To enter, drop us an email at chowcast@yahoo.com. Be sure to let us know where to mail you some surprise goodies if you win - a winner will be chosen at random and announced in our next episode.

Don't forget you can also leave us a voice comment - 206-333-0669.

Until next time - good eating!

...with apologies to Def Lepperd for stealing their lyrics for our title...

We're back with a vengeance and a (sort of) sweet tooth.  This peach dessert may not be the most photogenic thing, but it wasn't half bad if The Chef says so himself...

Hey - guess what?  It's contest time!
It's simple - drop us an email at chowcast@yahoo.com and include your mailing address.  From the vast array of emails we're sure to receive, we'll select a winner at random.  Lucky Winner, you will receive an assortment of surprise goodies from Chinatown.  And (maybe) some Funyons.

Winner will be announced next episode - get your email in fast!

What are you eating?  What's eating you?
Call us: 206-333-0669
Email us: chowcast@yahoo.com

In Episode 6A, an existential crisis is narrowly averted through the joy of food.  The Chef whines (a lot), but ultimately dines, all without opening the nearby bag of Funyons.  Also, we again sing the praises of Saint Mark Bittman - but still change his recipes without a second thought. Sorry, dude...

The cheese crunchy from a couple of episodes ago makes another appearance, miraculously transfiguring itself into the basis of the first course paired with orzo and porcini mushroom risotto.

The second course? Chicken "en pappillote", asparagus with oyster mushroom cream sauce, and of course, some tasty seasonal beverages!

How could you possibly resist?  Grab some silverware, and dig into a succulent helping of Episode 6A!

"6A," you ask?  That's right, bitches!  We had so much to say that we needed didn't save room for dessert!  We've expanded, unfolded and generally flopped over into Episode 6B - available very soon! Check back!

So.  What are you eating? What's eating you?
Call us at 206-333-0669!
Email us at chowcast@yahoo.com!

In Episode 5, we daube a bit of garlic and beef, share some listener feedback, then go off on possibly ill-advised rants about airport security and cable companies. There may also be a cameo from our dog's squeaky suck toy. Seriously, can you afford to miss this episode?

Books we mentioned in this episode:
Mark Bittman's How to Cook Everything
Julie Powell's Julie and Julia
(and here's the original blog)

mea culpa...in the show, we misidentified Julie's project as cooking her way through The Joy of Cooking.  It was really Mastering the Art of French Cooking!


Contact us!
Leave a comment at chowcast.net!
Email us at chowcast@yahoo.com
Call us at 206-333-0669!

(Psst! Keep an eye out for our next episode, when we'll be be announcing a little contest!)

In Episode 4, untold quantities of garlic are consumed via The Chef's 40-clove garlic chicken!  The best part?  Squeezing roasted garlic onto slices of crusty bread.  

After we talk about what we're eating, Sous gets into something that's eating her.  Because what pairs better with garlic than a little bit of whine?

What's eating you? 
Call us - 206-333-0669
Email us - chowcast@yahoo.com

In Episode 3, bacon makes everything better!

Our dinner consisted of halved acorn squash, filled with a creamy mixture of bacon, oyster mushrooms and garlic topped with browned parmesan cheese.

And then?  Dessert.  More bacon.  How, you ask?

Here's how!

Call us! (You know you want to!!) 206-333-0669
Email us! Chowcast@yahoo.com

Episode 2: Of Cheese Crunchies and Cheap Meat!

In this episode, we talk about our favorite little snackie, which leads us into tonight's dinner.  Want to know more?  Serve yourself a steaming bowl of Episode 2!

We want - no, crave! - your feedback!
Leave us a comment right here!
Send us an email: chowcast@yahoo.com!
Call us: 206-333-0669!

Behold! Episode 1!

Tonight we had tilapia and rice with a side of gao choy.

Listen for all of the juicy details!

Want to contact us?  Here's how:
Email: chowcast@yahoo.com
Voicemail: 206-333-0669

Coming soon...
CHOWCAST!
What we're eating...and what's eating us.