Say Yum

Movie Munchie Night – Take 1

Check out the slide show of the process.

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SayYum-2005-02-27.mp3 [21.3mb (46:24) 64kbps]

Tonight we’re just making munchies to eat while we watch a movie. Being Oscar night and happening to have a movie from Netflix with an oscar nominee, we thought Movie Munchies Night Take One would be a good fit. So tonight we’re cooking up some movie muchies and watching Eternal Sunshine of the Spotless Mind.

On tonight’s menu was some crabbies, hogs in a sleeping bag, cheddar cheese popcorn and turkey wraps with chipotle mayonaise, yum! We managed to get in a few shout outs this show to the happy family at Worst Music You’ve Ever Heard…WHYME, the One True Dan Tripp, and we’re cooking it up for Michael Butler. We’re going to upload the podcast for now and watch the movie. The show notes, recipe and some more info about tonights meal will be added shortly.

Freeform Ravioli. Check out the slide show of the process.

We apologize for the difficulty downloading this podcast when we first posted it…technical difficulties. We’ve fixed it now, so please check out the full show by clicking the link below:

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SayYum-2005-02-23.mp3 [17.9mb (37:44) 64kbps]

Tonight we flew by the seat of our pants and made some raviolis with leftover egg roll wrappers and lots of other goodies lurking in our fridge from previous recipes. The use of egg roll wrappers for the ravioli dough was inspired by having seen Giada De Laurentiis, from the Food Network’s “Everyday Italian” show, do the same. Using leftovers in a creative way was how Say Yum Freeform Ravioli was born. Although we made our own vegetarian filling using the ingredients we had on hand, you can fill them with any kind you like. I’ve seen lots of good filling recipes on the net.

There was lots on tonight’s discussion menu. One of the things we chatted about was using the Archos Gmini 400 to record soundseeing tours since a lot of people have been discussing it lately. Click on the icons below to see more detailed notes.

Show notes:

Moist, Juicy Middle Burgers

It’s finally stopped raining and the sun is shining, for a few minutes anyway. We’re still beaming from the excitement of the shin-dig with the Dawn and Drew party last night. We had a guest from out of town hang out, so we didn’t get to chat about our experience in tonight’s show.

So, to take advantage of the pockets of sun, and our new wireless mics we used our outdoor, propane gas grill to cook up some Moist Juicy Middle Burgers
Check out the slide show of the process.

Listen to the Say Yum podcast!

SayYum-2005-02-21.mp3 [18.8mb (38:48) 64kbps]

This evening we’ve got a guest, Chris Porter, over for barbequed burgers stuffed with blue cheese and bacon. We’re dodging thunder storms to use the BBQ, but it all works out. Porter tells some stories about the restaurant industry, being robbed, and keeps the banter going in the Say Yum kitchen. We were having so much fun that most of the music is all background tonight.

Checked out the Dawn and Drew party in San Francisco last night. Lots of cool people; listeners, casters, developers, and more. Some of the folks we met:

• Dawn and Drew of course. Very cool folks.
• Michael Geoghegan also a very down to earth guy…and tall like me.
• Michael Butler from the Rock N’ Roll Geek Show who I’m sharing some music with
• James and Rin who’ve done a very cool cooking video. They’ve recommended a recipe we’re hoping to do soon.
• Sam Levin from Inside Mac Radio. We’d love to be on your show Sam.
• Curtis from Sports Pod Podcast
• Nick Starr who flew all the way out from Florida.
• Adam Curry and the Say Yum team…we nabbed a picture with him
• and Ron Bloom, Adam’s partner

We met many others that we’re missing here too. Everyone was so friendly and fun to chat with. Lots of people coming at all this from different angles. What an exciting time Remember to tune in to our next show to hear us chatting on the Dawn and Drew party, and don’t forget to Say Yum!

Samosas three ways

Check out the slide show of the NY Times article and each of three differently wrapped samosas before and after.

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SayYum-2005-02-19.mp3 [17.1mb (42:39) 64kbps]

Tonight we’re playing a couple mash-ups from Party Ben,

as well as a little Stanton Moore and some Living Daylights.

Thanks for all of the feedback, audio comments we received and to Dawn and Drew for playing our audio comment. During the show we also chat about our new wireless mics, and also the firmware upgrade to our D-Link Media Player, which we’re diggin’. It makes it much easier to enjoy podcasts in our living room.

Recipe Follow-Up:

Devan and Kris’ favorite samosa shell was the tortilla one. The egg roll wrapper we used became too blistered, and the puff pastry shell wasn’t quite the texture Kris was craving. When you make the flour and water paste, start with a couple of tablespoons of flour and add water until it becomes a thick salad dressing like viscosity. Enjoy, and don’t forget to say yum!

It’s improv night…or some might call it procrastination, or inspiration. Whatever the term, Tony Roma’s Ribs are on the menu tonight, per a listener suggestion…thanks Todd! We’ve also got some Stilton cheese and barleywine ale to whet our appetites inspired from a newspaper article today, and comments from a listener.

Check out the brief slide show of the meal, and our Say Yum team: Devan, and Kris (Coady wasn’t included in this one).

Listen to the Say Yum podcast!

SayYum-2005-02-17.mp3 [20.4mb (51:03) 64kbps]

Recipe Follow-Up:

The Stilton cheese on a baguette with the barleywine started off the meal right. Our main course was “stick to your ribs” Say Yum style. About 5 lbs of ribs were boiled with some crushed red pepper flakes, black peppercorns and bay leaves. We only ended up eating about a 1/3 of what we cooked, but the rest will be sealed with our FoodSaver and sent to our chest freezer for a rib craving another night. We broiled the ribs, which had been thoroughly covered in original Tony Roma’s sauce, which can be found in some grocery stores or check out the cookbook “Top Secret Restaurant Recipes” by Todd Wilbur for a make your own version. There’s also some tasty recipes in that book we might make another night. Use any sauce you want to get the ribs to your liking, but our key to making ribs tender is to make sure the ribs are boiled in water to the point where the ribs are falling off the bone or darn close to it. Some people might not agree with this technique, but it works for us. Thanks for joining us tonight and don’t forget to…..say yum!

Thai Drunken Noodles and Stir-Fried Eggplant

There’s also a slide show of the process.

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SayYum-2005-02-15.mp3 [21.7mb (54:00) 64kbps]

Show Notes for Say Yum 2005-02-15

Intro

Its all local tonight cuisine and music scene…in a way. In this show we’ve got some thai drunken noodles to cook up inspired locally. Tonight’s music is all stuff playing in the Bay Area this weekend.

Thanks for the comments. We’ve got a new fan Todd.

Thanks Sheri for being such a loyal fan

Even an anonymous comment…all very helpful

So in case you’re going to be in town here are some options I’d recommend as far as music.

Hey Pocky Way (8:49) by Dark Star Orchestra Feb 18th – 20th at the Great American Music Hall.

Thai cooking website (See the Recipe Follow-Up section for more info on the cookbook, and the meal).

Jazz for Chazz (2:00) & S.I.L.I. (2:00) by Mingus Amungus

Mixcast Live is still treating us right for producing these things. Thanks for calling us a “delicious foodcast”!

Grand Groovement

World of Change & Stanky Fingers by The Get Down playing at the Boom Boom Room on Sunday Feb. 20th.

Outro

Thanks again for the feedback…keep it coming. Please leave comments on our blog Say Yum or by emailing us at sayyum@gmail.com. Feel free to send audio comments to that address, we’ve got the space (for now). Thanks to Amy Gahran from Contentious for adding Say Yum to the Women In Podcasting: The List.

We’re working on bringing our quality up, trying to limit to podsafe music, and are going to start linking to products we mention (like the Thai cookbook, “It Rains Fishes” by Kasma Loha-Unchit) at Amazon through their associate program. Who knows maybe we can make enough money to cover our hosting costs.

The plan is to try and get out a podcast every other day, or 3 days a week on average. Of course this will vary with business trips, vacations, or out of town visitors, but we’ll keep you posted. As always, don’t forget to “Say Yum”.

Recipe Follow-Up

The noodles were very drunken, and very delicious The eggplant was great too. We based the noodle recipe on the Drunken Noodle recipe found in “It Rains Fishes” by Kasma Loha-Unchit. Instead of seafood we used thinly sliced, boneless skinless, chicken breasts. Also, we used thin rice noodles instead of the fresh, wide variety. We substituted mushrooms for the broccoli and tomato. We do like our noodles very drunk, so we usually end up doubling or tripling the liquid ingredients in the sauce so the noodles are nice and juicy Definitely check out the book for the full recipe and for other tasty ones. Kasmas’s cookbook is such great a reference to thai cooking, ingredients and recipes as is her website is. You can find recommendations for brands of ingredients and the eggplant recipe on Kasma’s site, along with information on her cooking classes if you’re in the bay area. She also has another cookbook called Dancing Shrimp.

Tonight our friends Kevin and Paloma decided to come over and cook us dinner. We should not that they both cook for a living. I tried calling them professionals, but Kevin said he liked the definition of amateur better, “one who engages in a pursuit, study, science, or sport as a pastime rather than as a profession.” Check out the slideshow of pics from the evening

We’ve got quite a meal tonight starting with calamari and clams. Our main course will consist of surf and turf; eye of the round steak and crab pancakes. The music is only background tonight, but we’re listening to Galactic and Topaz. Enjoy…

Listen to the Say Yum podcast!

SayYum-2005-02-12.mp3 [26.3mb (57:28) 64kbps]

The Say Yum Kitchen has been aflutter with activity over the last few days. It all started with a voice message a few days ago from a reporter who wanted to speak with us. The next day was followed with a phone interview. We did the quesadillas that night. The next day we got a phone call from a photographer, who wanted to shoot us during one of our podcasts, so we set that up for tonight. Who knows if we’ll make it to print, but it’s been a very cool experience so far. We’ll be happy to share more if things transpire.

Tonight’s special features some Greek Style Chicken, a.k.a. Chicken with lots of Capers for Devan…double header of capers Basically it’s just some chicken breasts stuffed with feta, some homemade kalamata olive tapenade, along with spinach and a few diced tomatoes, garnished with a squeeze of lemon, and lots of capers

Tonight’s highlights including music in increasing degrees of pod-safeness:

• First Say Yum promo played on today’s Daily Source Code with Adam Curry
• Cowbells for Adam
• New Podcast We Enjoy: Worst Music You’ve Ever Heard
• Mash-up – Fischervana by Party Ben
• Heartbreaker and No name by Winters and Davis

Listen to the Say Yum podcast!

SayYum-2005-02-11.mp3 [16.6mb 36:22) 64kbps]

We’ve got some ripe avocados on our hands, so it’s time to eat ‘em up Avocado quesadillas are on the menu tonight. A couple of cloves of garlic, and some chopped cilantro we added to the avocado mixture. Lemon instead of lime juice was used too. These suggestions came from the reviews section of the recipe.

We also had an unexpected call from on of our friends who was our first guest on this show. Some cooking tips, school stories, and tech support emerged from that call.

Tonight’s music is all Sacramento bands:

• Blur, Thirteen, & Roadrunner by Kai Kln
• The Best In Sound by Filibuster

Listen to the Say Yum podcast!

SayYum-2005-02-09.mp3 [11.8mb 29:32) 64kbps]

Happy Mardi Gras! We’re celebrating tonight with a little New Orleans music and food. The menu tonight is fairly simple. Kris is doing BBQ shrimp, Red Fish Grill syle, which means they’re drenched in Crystal hot sauce. Our poboys will be dressed with homemade blue cheese dressing.

Tonight’s music is all New Orleans local bands (Happy Mardi Gras!):

• New Orleans’ Music & Let’s Do It Again by Rebirth Brass Band
• Johnny & Tuna Ritz & Horace Greedcy by Smilin’ Myron
• Ny Neighbors by Juice
• Black Eyed Pea by Galactic

Listen to the Say Yum podcast!

SayYum-2005-02-08.mp3 [15.8mb 39:32) 64kbps]

Recipe Follow-Up:

The poboys turned out pretty, darn good. You can find the beer batter recipe Kris used here. It turned out very light and crispy, but Kris thinks the Crystal hot sauce needed a bit more to stick to. The shrimp seemed to loose any crispiness once it was drenched in the sauce…possibly the problem in itself. Kris would try a breadcrumb based fry next time using a flour, egg, breadcrumb mixture (spiced up with Coop’s Bayou Blend, dried parsley, garlic powder, and some salt free herb seasoning) as the coating.

If you’d like a general outline of the bluecheese dressing that Kris makes and uses in various recipes, you can find it here. She’s not sure of the exact ratios since she goes by taste each time she makes it, and it can turn out a bit different each time depending on what we have on hand. Generally speaking we like it tangy, so enough vinegar is used to get that tang, and we try to use more sour cream than mayo as the base to cut down on the calories.