CHOWCAST

CHOWCAST http://chowcast.net what we're eating...and what's eating us. en Copyright 2007-2008 Chowcast Productions chowcast@yahoo.com Liberated Syndication - libsyn.com podcasts@libsyn.com (Liberated Syndication) Wed, 16 Jul 2008 21:55:00 GMT 180 what we're eating...and what's eating us! Join Sous and The Chef as we chat about today's dinner - and whatever else comes up along the way! Have a comment? Email us at chowcast@yahoo.com, call us at 206-333-0669, or visit us at chowcast.net! food, cooking, funny, cheese, bacon Sous & The Chef chowcast@yahoo.com Sous & The Chef http://libsyn.com/podcasts/chowcast/images/87ff4a20.jpg CHOWCAST http://chowcast.net Yes Chowcast 30.1 - Un Autre Hasard de Vacances - REPOST http://chowcast.libsyn.com/index.php?post_id=359607#
This file should replace the previous release of Chowcast 30. Sorry about the technical glitches!
]]> podcasts Wed, 16 Jul 2008 21:55:00 GMT http://chowcast.libsyn.com/index.php?post_id=359607# chowcast@yahoo.com 01:00:39 food, cooking, alcohol, cheese, booze, morel, mushrooms, beef, steak, french, wine, bourbon Sous & The Chef what we're eating...and what's eating us! Yes Episode 30: Un Autre Hasard de Vacances http://chowcast.libsyn.com/index.php?post_id=359002# Un Autre Hasard de Vacances translated to "Another Random Holiday", if Google is to be believed.

Today's random holiday? Bastille Day. In honor of France's holiday, we throw down Ã la franÃaise with the help of our special guests, Munch and Joni. They're here to help us with our French pronunciation as well as consume French wine and The Chef's steaks with beurre rouge (red wine butter).

Beurre rouge: before

Beurre rouge: after!

Tasty morels!

Slightly scary nobbly corn!

Stuff We Talk About:

- Anthony Bourdain's Les Halles Cookbook (the source of The Chef's beurre rouge recipe)
- Morel mushrooms - our pre-dinner snack, courtesy of Munch
- Composer and mushroom expert John Cage
- The M37 Meat Shack in Bitely, Michigan

We round out the show with a couple of voicemails from friends of the show. Want to add your voice to the chorus?

206-333-0669
chowcast@yahoo.com
]]> podcasts Tue, 15 Jul 2008 05:19:00 GMT http://chowcast.libsyn.com/index.php?post_id=359002# chowcast@yahoo.com 01:00:39 food, cooking, alcohol, cheese, booze, morel, mushrooms, beef, steak, french, wine, bourbon Sous & The Chef what we're eating...and what's eating us! Yes Episode 29: Mr. Beer Comes to Chowcast http://chowcast.libsyn.com/index.php?post_id=356770#
A few beers and some amazing English crisps go down real good on this fine, summer day. Clink and drink with us!

Mr. Beer - prepackaged beery goodness!

I'll take the potion on the left with a side of salty nuts, please!

Mmmmm...meat crisps!

More beefy goodness! The Chef will try hard not to eat them bag and all.

Links to Stuff We Talk About:
Mr. Beer
Black Sheep Brewery
Seabrook Crisps
Rock Bottom Brewery
Rayman Raving Rabbids for the Nintendo Wii

P.S. The beer recipe The Brewmaster mentioned is forthcoming - watch this space!

Contact Us:
206-333-0669
chowcast@yahoo.com

Cheers!
]]> podcasts Tue, 8 Jul 2008 01:36:00 GMT http://chowcast.libsyn.com/index.php?post_id=356770# chowcast@yahoo.com 00:58:32 food, cooking, alcohol, cheese, booze, chicago, beer, brewing, homebrewing, Mr. Beer, Wii, Rayman Raving Rabbids, fluffy Sous & The Chef what we're eating...and what's eating us! Yes Episode 28: National Martini Day http://chowcast.libsyn.com/index.php?post_id=349848# Miller's Pub!

Sweet nectar of the gods! Please send endorsement checks to chowcast@yahoo.com!

Mmmm...salty bar snackies...

Jump on in...the gin is fine! Eat your heart out, Ansel Adams!

Have any fun martini experiences to share with us?
Call us! (206)333-0669
Write us! chowcast@yahoo.com
]]> podcasts Mon, 16 Jun 2008 01:30:00 GMT http://chowcast.libsyn.com/index.php?post_id=349848# chowcast@yahoo.com 00:51:46 food, cooking, alcohol, cheese, booze, gin, martini, national martini day, father's day, Chicago, Miller's Pub, bartenders Sous & The Chef what we're eating...and what's eating us! Yes Episode 27: Chowcast Comes to Jesus! http://chowcast.libsyn.com/index.php?post_id=348454#
Stuff we talk about includes:
- The AccuSharp knife sharpener
- The Red Lion cocktail from Gardenplate.com
- The Sex and the City Movie (as if that needs linking)
- Norwegian Elkhounds (?!!)

Don't fear another long absence from us, for National Martini Day is coming! Mea culpa - the Chef's Google-fu is not so strong, so we got
the date wrong during the show. Technically, it's celebrated on June 19th, but we'll be celebrating this Sunday, June 15th, with a show coming out that day (or very soon after)!

A photo or two, for you:

See, PC? We have real limes!

Some dinner fixin's...

How will you be celebrating National Martini Day? Let us know!
(206)333-0669
chowcast@yahoo.com

]]> podcasts Wed, 11 Jun 2008 02:13:00 GMT http://chowcast.libsyn.com/index.php?post_id=348454# chowcast@yahoo.com 00:40:10 food, cooking, alcohol, cheese, booze, gin, martini Sous & The Chef what we're eating...and what's eating us! Yes Episode 26: Raw Materials http://chowcast.libsyn.com/index.php?post_id=340707# entirely raw...

In this outing, The Chef is feeling like he needs to spread his little wings and fly ever higher to great culinary heights. While we ponder what this means, we do a little grazing on some (almost) raw snackies.

First, we assemble some raw materials:

We take our white blood cells out for a little spin with The Chef's homemade vinaigrette with raw egg, which made for a tasty dipping sauce for some cold green beans.

We sample some fabulous aged raw milk cheddar from Brunkow Cheese of Wisconsin, procured at Chicago's Green City Market.

Finally, we break with the raw trend and add some sauteed mushrooms to the mix. Along the way, we sing the praises of a new (to us) beer garden at Moody's Pub, Sous expresses her befuddlement at businesses and bars that are closed at peak hours, while The Chef takes our fair city's mayor to task.

Want to chastise our mayor? Have a bean-crisping tip for The Chef? Or do you just want to rant at some folks who'll understand? All of the above are available to you - no raw deals here!

Call us: 206-333-0669
Email us: chowcast@yahoo.com
Visit us (and vote!) at Podcast Alley!
]]> podcasts Sun, 18 May 2008 23:38:00 GMT http://chowcast.libsyn.com/index.php?post_id=340707# chowcast@yahoo.com 00:40:44 food, cooking, alcohol, cheese, booze, mushrooms, chicago, raw Sous & The Chef what we're eating...and what's eating us! Yes Episode 25: Accentuate the Quinoa! http://chowcast.libsyn.com/index.php?post_id=337387#

(post-apocalyptic corn...sacrificed for the sake of the quinoa)

(a little artificially colored sugar, anyone?)

Regale us with your tales!
chowcast@yahoo.com
(206)333-0669
Vote for us at Podcast Alley!
]]> podcasts Fri, 9 May 2008 01:50:00 GMT http://chowcast.libsyn.com/index.php?post_id=337387# chowcast@yahoo.com 00:53:15 food, cooking, alcohol, cheese, booze, Chicago, gin, cupcake Sous & The Chef what we're eating...and what's eating us! Yes Episode 24: Too Much of a Good Thing? http://chowcast.libsyn.com/index.php?post_id=331205# National Garlic Day (April 19th) has Sous and the Chef a little drunk on the stinking rose. Garlic-stuffed olives adorn the Chef's martini, garlic infuses the hot sauce on our grilled shrimp, the mashed sweet potatoes are united with heavenly garlic bits, and the bone-in ribeye's marinade is not without a garlicky infusion.

But will dessert send our heroes over the edge? Quite possibly. The horror. The horror. Don't be surprised if our next episode is an all-mint spectacular.

Check out the dessert recipe we used here.
**Disclaimer - this recipe may hurt you. Be warned!

Wanna see?

Check out the posh silicone brush. The better to smother the shrimp in garlic and Frank's Red Hot, my dears...

This is not the last grill photo you'll see this spring and summer. Or winter, dammit.

This ice cream may have hurt us. We'll report back. In the meantime, send mints. Seriously.

Thanks to Mark of the 14850 Dining Podcast and to Dave from Eating Ithaca for calling the comment line. Much Central New York Love to all y'all.

Wanna chime in?
Call us: 206-333-0669
Email us: chowcast@yahoo.com
Vote for us at Podcast Alley!

]]> podcasts Tue, 22 Apr 2008 00:14:00 GMT http://chowcast.libsyn.com/index.php?post_id=331205# chowcast@yahoo.com 00:50:02 food, cooking, alcohol, cheese, booze, chicago, garlic, national garlic day, grill, ice cream, meat Sous & The Chef what we're eating...and what's eating us! Yes Episode 23: Do We Andouille? We Do! http://chowcast.libsyn.com/index.php?post_id=328705#
As for what's eating us, we run the gamut from underwhelming restaurant food to the vagaries and intricacies of Top Chef. Our good friend PC in NJ calls in to share a Culinary Horror of the Week, and the Great Tag Line Controversy continues as we try out a listener suggestion.

The gory photographic evidence:

Someone please tell The Chef that this isn't as ugly as he thinks it is!

Behold, the awesome power of Andouille sausage!

Tremble in fear before The Chef's awesome, picture-perfect knife skills!

Have a Horror? Have a tag line for us?
Call us: 206-333-0669
Email us: chowcast@yahoo.com
Vote for us at Podcast Alley
]]> podcasts Tue, 15 Apr 2008 03:08:00 GMT http://chowcast.libsyn.com/index.php?post_id=328705# chowcast@yahoo.com 00:56:01 food, cooking, alcohol, cheese, booze, sausage Sous & The Chef what we're eating...and what's eating us! Yes Episode 22: Ribbed for Your (Listening) Pleasure http://chowcast.libsyn.com/index.php?post_id=322703# sullied! One of the Chef's past Culinary Horrors comes back to haunt him, and we try out a new way to end the show to round things out.

Bonus Photos!

Mmm....beefy goodness!

Call us! (206)333-0669
Email us! chowcast@yahoo.com
Vote for us at Podcast Alley!
(April's a new month, so if you already voted, it'll count again in April!)

]]> podcasts Sun, 30 Mar 2008 02:22:00 GMT http://chowcast.libsyn.com/index.php?post_id=322703# 00:39:20 food, cooking, alcohol, cheese, booze, ribs, beef, grilling, Chicago Sous & The Chef what we're eating...and what's eating us! Yes Episode 21: Here's Where You Can Stick It! http://chowcast.libsyn.com/index.php?post_id=320289#
Weâre back in Chicago!

Weâre recording in the home studio (AKA our couch), and weâre ready to regale you with tales of potstickery. The Chef has entered an Asian cooking phase, so get your chopsticks ready!

As described in the podcast, hereâs the easy three-step method to creating potstickers that wonât fall apart in the pan!

Step One: A little dabâll do ya!

Step Two: Wet the edges of your wrapper and seal the edges together to form a triangle!

Step Three: Take the corners of the triangle and fold them together!

Voila!

Along the way, we also talk about the kindness and good karma of strangers and help out a loyal listener with her Culinary Horror of the Week.

Do you have a C.H.O.W.?
Do you have an idea for an un-Brownian tag line?
Let us know!
(206)333-0669
chowcast@yahoo.com

Links:
Chicago Bites
Eating Ithaca
Podcast Alley Voting
]]> podcasts Sun, 23 Mar 2008 01:31:00 GMT http://chowcast.libsyn.com/index.php?post_id=320289# chowcast@yahoo.com 00:48:15 food, cooking, alcohol, cheese, booze, asian, chicago, potsticker, chopsticks Sous & The Chef what we're eating...and what's eating us! Yes Episode 20: Spring Break with Sous and the Chef! http://chowcast.libsyn.com/index.php?post_id=319262# Bellwether and make a pilgrimage to our old stomping grounds to revisit the wonder that is Hot Truck.

To round things out, the Chef provides his own Culinary Horror of the Week from his restaurant kitchen days, involving a disgruntled diner, an overtaxed Chef, flame and lax management oversight. Break out the sunscreen and the surfboards as Sous and the Chef go wild â no beach required.

Contact Us â (or the Chef will take his top off!)
206-333-0669
chowcast@yahoo.com

Click here to vote for us at Podcast Alley!
Check out our (other) favorite food podcast: Eating Ithaca!

]]> podcasts Wed, 19 Mar 2008 18:18:00 GMT http://chowcast.libsyn.com/index.php?post_id=319262# chowcast@yahoo.com 00:28:30 food, cooking, alcohol, cheese, beer, ithaca, hot truck Sous & The Chef what we're eating...and what's eating us! Yes Episode 19: How Many Polish War Heroes Does It Take to Give Chicago a Day Off? http://chowcast.libsyn.com/index.php?post_id=313590# (Answer: One.)

Comfort food is the name of the game tonight. While Sous slaved away at work ALL DAY, The Chef went out to play, courtesy of Casimir Pulaski Day. To make up for his transgressions, The Chef whipped up a simple but tasty shrimp po' boy sandwich, served on cheesy garlic bread with a hint of tobasco. Along the way, we discuss our Culinary Horror of the Week, answer listener questions, and generally run our mouths, just as good ole Pulaski would have wanted.

Vote for us on Podcast Alley - Click HERE!
Call Us: (206) 333-0669
Email Us: chowcast@yahoo.com

]]> podcasts Tue, 4 Mar 2008 03:50:00 GMT http://chowcast.libsyn.com/index.php?post_id=313590# chowcast@yahoo.com 00:43:54 food, cooking, alcohol, cheese, pulaski, chicago Sous & The Chef what we're eating...and what's eating us! Yes Episode 18: Because Fire is Still Hot! http://chowcast.libsyn.com/index.php?post_id=311495#
Sorry for the lag time - technical issues (which are too mundane to get into) delayed this episode posting. Still, like a phoenix from still-hot flames, we managed ro resurrect this Winter Grilling Extravaganza. Physicists everywhere are shuddering, but The Chef contends that even in the Chicago's bleak late-winter cold, Fire is Still Hot. Join us as he proves it, and get ready to participate in our new segment: C.H.O.W. - aka, the Culinary Horror of the Week!

Call us! (206) 333-0669
Email us! chowcast@yahoo.com]]> podcasts Wed, 27 Feb 2008 02:11:00 GMT http://chowcast.libsyn.com/index.php?post_id=311495# chowcast@yahoo.com 01:05:36 food, cooking, alcohol, meat, grill Sous & The Chef what we're eating...and what's eating us! Yes Episode 17: Chicken Donut http://chowcast.libsyn.com/index.php?post_id=305305#
In the meantime, give us a holler:
chowcast@yahoo.com
(206)333-0669 ]]> podcasts Sat, 9 Feb 2008 06:18:00 GMT http://chowcast.libsyn.com/index.php?post_id=305305# chowcast@yahoo.com 00:26:16 food, cooking, alcohol, cheese, chicken, donut, doughnut Sous & The Chef what we're eating...and what's eating us! Yes Episode 16: Requiem for a Bread Machine http://chowcast.libsyn.com/index.php?post_id=301775#
In this episode, we are thwarted by the machinations â or lack thereof â of our bread machine, and the resultant disaster of dough mocks the Chef throughout the episode. We eat rebound pasta while digressing on the joys of British beer and crisps, transcendent Chicago bar burgers and new glimmer of hope regarding a long-lost love.

Linkage for stuff we talked about:

Tyrellâs

Walkerâs

Kuma's Korner

Black Sheep Brewery

Bonus Black Sheep Photos:

Contact us! Email: chowcast@yahoo.com
Phone: (206)333-0669]]> podcasts Wed, 30 Jan 2008 01:05:00 GMT http://chowcast.libsyn.com/index.php?post_id=301775# chowcast@yahoo.com 00:48:00 food, cooking, alcohol, beer Sous & The Chef what we're eating...and what's eating us! Yes Episode 15: The Waiting is the Hardest Part! http://chowcast.libsyn.com/index.php?post_id=298489#
Tangents include Chefâs fantasy Weather Channel coverage of Chicagoâs cold snap, frustrating DVR failures, the state of the American game show, and a shocking discovery regarding our usual sign-off phrase.

godammit!

Want to weigh in on the sign-off phrase controversy? Is it raining iced locusts in your neck of the woods? Do you know how Pink Brooklyn Guy did on 1 vs. 100? Let us know!

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

]]> podcasts Sun, 20 Jan 2008 18:53:00 GMT http://chowcast.libsyn.com/index.php?post_id=298489# chowcast@yahoo.com 00:45:35 food, cooking, alcohol, booze, funyuns, cheetos, beef, wine Sous & The Chef what we're eating...and what's eating us! Yes Episode 14: A "Very Special" Chowcast http://chowcast.libsyn.com/index.php?post_id=290135#
As promised, here's the recipe (Thanks, Andrea!)

You will need:

Hardware:
- Pasta pot, the bigger the better
- Pan for frying bacon
- Large bowl for mixing
- Tongs
- Optional: kitchen scissors
- Optional: fine (small holes) cheese grater if your cheese isnât already grated

Software:
- Spaghetti (roughly a third of a new box).
- 6-8 pieces of bacon
- 2 eggs (a good time to splurge on organic)
- 1 crushed clove of garlic
- Olive oil
- Copious amounts of parmesan (I highly recommend a splurge on a wedge of Parmigiano-Reggiano, to grate yourself)
- Salt and pepper

1) Put your water on to boil.

2) Take your eggs out of the fridge and let them come up closer to room temperature. You should not use ice-cold eggs.

3) If you have kitchen scissors, use them to cut your bacon pieces width-wise into little strips. If you donât have scissors, cook the bacon whole, then crumble it into smaller pieces after itâs cooled.

4) Heat a tablespoon or two of olive oil in your bacon pan over medium high heat.

5) When you can feel that thereâs heat coming off the pan (donât let the oil start smoking!), add the crushed clove of garlic.

6) Add in your bacon, already cut into pieces or in strips. If itâs in pieces, keep an eye on it, stirring around pretty frequently. In strips, youâll have to flip them over after theyâre looking less raw. Watch for splattering and adjust your temperature if necessaryâyouâll need to start out pretty hot, then lower the temp to prevent burning or oil flying around as it gets crispy.

7) Once the bacon is NEARLY as crisp as you think youâd like, take it off the heat. The pan will stay hot enough to cook it a little ways longer, so take it off when you still think it could get a little crisper.

8) Let the bacon cool off for a few minutes, then youâll want to tilt the pan and spoon out most of the liquidânot all, but most. Spoon it into a dish or ramekin and set it asideâthe Chef might use it for something else! Remove the clove of garlic as well.

9) Hopefully by now or soon after your water will be boiling. Salt it generously and stir to dissolve.

10) Add in your spaghetti and set a timer per package instructions (10-11 minutes). Stir occasionally in the first couple of minutes to prevent stickingâafter 4-5 minutes, you wonât need to stir anymore.

11) Break your two eggs into a large bowl. Beat together with a fork.

12) Add as much pepper as you desire, and a pinch of salt (the cheese is salty, so not much is necessary). Beat in with your fork.

13) Now, time for cheese! Youâre going for more or less equal amounts of egg and cheese. Start small, beat it in with the fork, then keep adding. The mixture should kind of look like Italian vinegarette salad dressing. Mix it in well with your fork.

14) When your spaghetti timer goes off, drain it in a colander for about 15 seconds. This is importantâthe pasta should be not too wet, but not too dry.

15) Add the hot spaghetti to the egg mixture and start tossing it together with your tongs immediately. The goal is to get the strands really coated, without the eggs getting curdled.

16) Once the pasta and sauce are well combined, add the bacon (crumbled if you cooked it in whole pieces) and remaining oil from that pan. Toss again to combine.

17) Pile on plates and add as much additional grated cheese as you desire!

Mmm...umami!

Are you from the Oxygen Network,hoping to option the film rights to this triumphant episode?
Call us! 206-333-0669
Email us! chowcast@yahoo.com
]]> podcasts Sun, 23 Dec 2007 05:22:00 GMT http://chowcast.libsyn.com/index.php?post_id=290135# chowcast@yahoo.com 00:55:13 food, cooking, alcohol, cheese, bacon Sous & The Chef what we're eating...and what's eating us! Yes Episode 13: Elbow Lickin' Good! http://chowcast.libsyn.com/index.php?post_id=288266# Harold McGee and whether or not one can lick one's own elbow.

Can you lick your elbow? Let us know!
Call us like Darrin did: 206-333-0669
Email us: Chowcast@yahoo.com

]]> podcasts Mon, 17 Dec 2007 03:57:00 GMT http://chowcast.libsyn.com/index.php?post_id=288266# chowcast@yahoo.com 00:51:01 food, cooking, alcohol, cheese, booze, chicken, panini Sous & The Chef what we're eating...and what's eating us! Yes Episode 12: Aroooooooooooooonia! http://chowcast.libsyn.com/index.php?post_id=283810#

On a happier note, we follow (sort of) Uncle Mark's instructions and roast ourselves a tasty chicken, served with garlic mashed potatoes and green beans. Digressions on slow cookers and puritanical liquor laws round things out in Episode 12 - an episode that has been seasoned with our bitter, bitter tears. Aronia! Aroooooooooooooooonia!!

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

]]> podcasts Mon, 3 Dec 2007 03:20:00 GMT http://chowcast.libsyn.com/index.php?post_id=283810# chowcast@yahoo.com 00:34:31 food, cooking, alcohol, gin, chicken Sous & The Chef what we're eating...and what's eating us! Yes Episode 11: Thanksgiving Redux http://chowcast.libsyn.com/index.php?post_id=282487# 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

]]> podcasts Wed, 28 Nov 2007 23:25:00 GMT http://chowcast.libsyn.com/index.php?post_id=282487# chowcast@yahoo.com 00:31:51 food, cooking, alcohol, thanksgiving, gin, bacon Sous & The Chef what we're eating...and what's eating us! Yes Episode 10: Where the Buffalo (Pizzas) Roam http://chowcast.libsyn.com/index.php?post_id=279235#
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!

]]> podcasts Sun, 18 Nov 2007 17:10:00 GMT http://chowcast.libsyn.com/index.php?post_id=279235# chowcast@yahoo.com 00:46:53 food, cooking, alcohol, cheese, pizza, buffalo chicken Sous & The Chef what we're eating...and what's eating us! Yes Episode 9: I Want to Put It in My Mouth! http://chowcast.libsyn.com/index.php?post_id=276706#
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
]]> podcasts Sun, 11 Nov 2007 01:34:00 GMT http://chowcast.libsyn.com/index.php?post_id=276706# chowcast@yahoo.com 01:02:30 food, cooking, alcohol, cheese, bacon Sous & The Chef what we're eating...and what's eating us! Yes Episode 8: Quoth the Ribeye, "Nevermore!" http://chowcast.libsyn.com/index.php?post_id=273330#
- 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

]]> podcasts Thu, 1 Nov 2007 02:14:00 GMT http://chowcast.libsyn.com/index.php?post_id=273330# chowcast@yahoo.com 00:48:42 food, cooking, beef, ribeye, alcohol Sous & The Chef what we're eating...and what's eating us! Yes Episode 7: I Will Show You Fear in a Handful of Tuna http://chowcast.libsyn.com/index.php?post_id=268220#
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!
]]> podcasts Thu, 18 Oct 2007 21:00:00 GMT http://chowcast.libsyn.com/index.php?post_id=268220# chowcast@yahoo.com 00:40:08 food, cooking, tuna Sous & The Chef ...what we're eating - and what's eating us! Yes Episode 6B: You've Got the Peaches, I've Got the Cream http://chowcast.libsyn.com/index.php?post_id=264962#
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
]]> podcasts Wed, 10 Oct 2007 03:51:00 GMT http://chowcast.libsyn.com/index.php?post_id=264962# chowcast@yahoo.com 00:18:39 food, cooking, alcohol, beer, peach, dessert Sous & The Chef what we're eating...and what's eating us! Yes Episode 6A: When Funyons Aren't Enough http://chowcast.libsyn.com/index.php?post_id=264952#
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!

]]> podcasts Wed, 10 Oct 2007 03:02:00 GMT http://chowcast.libsyn.com/index.php?post_id=264952# chowcast@yahoo.com 00:43:56 food, cooking, alcohol, beer, funyons, cheese Sous & The Chef what we're eating...and what's eating us! Yes Episode 5: These Leftovers are Nobody's Bitch! http://chowcast.libsyn.com/index.php?post_id=261997#
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!)
]]> podcasts Mon, 1 Oct 2007 23:51:00 GMT http://chowcast.libsyn.com/index.php?post_id=261997# chowcast@yahoo.com 00:40:31 food cooking alcohol beef Sous & The Chef what we're eating...and what's eating us! Yes Episode 4: Garlic is Your Friend http://chowcast.libsyn.com/index.php?post_id=260260#
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
]]> podcasts Thu, 27 Sep 2007 03:56:00 GMT http://chowcast.libsyn.com/index.php?post_id=260260# chowcast@yahoo.com 00:43:49 food, cooking, alcohol, garlic Sous & The Chef ...what we're eating - and what's eating us! Yes Episode 3: Bacon is the Candy of Meat http://chowcast.libsyn.com/index.php?post_id=259060#
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
]]> podcasts Mon, 24 Sep 2007 07:12:00 GMT http://chowcast.libsyn.com/index.php?post_id=259060# chowcast@yahoo.com 00:37:20 food, cooking, alcohol, bacon Sous & The Chef ...what we're eating - and what's eating us! Yes Episode 2: Of Cheese Crunchies and Cheap Meat... http://chowcast.libsyn.com/index.php?post_id=256205#
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!
]]> podcasts Sun, 16 Sep 2007 02:22:00 GMT http://chowcast.libsyn.com/index.php?post_id=256205# chowcast@yahoo.com 00:42:20 food cooking alcohol cheese Sous & The Chef what we're eating...and what's eating us! Yes Debut! http://chowcast.libsyn.com/index.php?post_id=254211#
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

]]> podcasts Mon, 10 Sep 2007 02:44:00 GMT http://chowcast.libsyn.com/index.php?post_id=254211# chowcast@yahoo.com 00:25:48 Food Sous & The Chef Episode One! Yes Coming Soon! http://chowcast.libsyn.com/index.php?post_id=252138# CHOWCAST!
What we're eating...and what's eating us.
]]> general Tue, 4 Sep 2007 03:41:00 GMT http://chowcast.libsyn.com/index.php?post_id=252138# Sous & The Chef No test http://chowcast.libsyn.com/index.php?post_id=309146# My Podcast Alley feed! {pca-d7941045151a3ed0626bc0f9f89237b2}]]> general Fri, 20 Feb 2004 00:36:00 GMT http://chowcast.libsyn.com/index.php?post_id=309146# Sous & The Chef No