15 Minute Bytes

Marty Jencius
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15 Minute Bytes is a quick, friendly podcast where technology meets the kitchen table. In each episode, host Marty Jencius chats with a tech-savvy friend about what they’re currently building, teaching, or exploring—then shifts gears to something just as personal: a favorite recipe they actually cook. Work talk. Real food. No leftovers.

Episodes

  1. 8 HR AGO

    Jill McKinley - Homemade Ice Cream recipes

    Jill shares a recipe for homemade ice cream and many other tasty variations Today’s guest is Jill McKinley — known online as Jill from the Northwoods. Website: https://jillfromthenorthwoods.com Northwoods Custard Ice Cream There’s something deeply satisfying about making ice cream the old way — cream warming on the stove, sugar turning amber in a cast iron pan, and that quiet moment when the custard thickens just enough to coat the back of a spoon. This isn’t shortcut ice cream. It’s the kind meant for people who like to stir, watch, and wait. This recipe is built specifically for the home ice cream maker — the countertop churner that hums away in the kitchen while you clean up dinner dishes. It’s a custard base, which means egg yolks are gently cooked to 180°F for safety and silkiness. The result is rich but balanced, creamy but not heavy, with that unmistakable depth that only real caramel or browned butter can create. For regular ice cream leave the eggs out of the preparation. The beauty of this base is its flexibility. Once you understand the rhythm — warm, temper, cook, chill, churn — you can layer in toasted nuts, salted caramel shards, crushed cookies, or fresh summer berries from the farm stand. This formula can be adapted into almost any kind of ice cream custard you would like. Most add-ins should be cooled or even lightly frozen before folding in, so the texture stays smooth and scoopable. This isn’t factory ice cream. It’s Northwoods ice cream — made in small batches, shared in real bowls, eaten slowly. The kind that tastes like you meant to make it. Link to the Recipe https://drive.google.com/file/d/1MFuahJPgryMAQ-x3ybfcTCc6wMJNUzDM/view?usp=drive_link Email: ThePodTalkNetwork@gmail.com YouTube.com/@15MinuteBytes Website: ThePodTalk.Net

    18 min

  2. 3 FEB

    Cindy Rotz - Key Lime Pie

    Marty is joined by Cindy Rotz from the Fade to Chat podcast and she shares her favorite Key Lime Pie recipe. Cindy’s Key Lime Pie Prep: 30 minutes Cook: 30 minutes Chill: 2-3 hours Graham cracker crust 1 2/3 cups graham crackers1/4 C granulated sugar1/4 C. plus 2 tbsp. melted butterCombine all ingredients, mixing well. Firmly press crumb mixture evenly in bottom and sides of 9 inch pie plate.Bake at 350 for 7-9 minutes.Cool on a wire rack.Key Lime Filling 3 egg yolks1 can (14 oz.) sweetened condensed milk1/3 C sifted powdered sugar1/2 C Key lime juice1 1/2 tsp. grated lime rind1 (9oz. Graham cracker crust)MeringueBeat first 5 ingredients in a bowl at medium speed with an electric mixer 1 minute or until blended. Spoon into crust.Prepare meringue. Spread meringue over filling, sealing to edge of pastry.Bake at 325 for 30 minutes or until golden brown.Cool completely on a wire rack.Chill 2-3 hours before serving.Yield: 8 servingsMeringue 3 egg whites1/4 tsp. cream of tartar1/3 C sugar1/2 tsp. vanilla extractBeat egg whites and cream of tartar in a grease free bowl at medium speed with an electric mixer until soft peaks form ( the tips of the meringue will curl when you lift the beaters).Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar dissolves (2-4 minutes),Add vanilla, beating just until blended.Simple: AI Weight Loss Coach app https://apps.apple.com/us/app/simple-ai-weight-loss-coach/id1467720176 Traditional Key Lime Pie https://www.browneyedbaker.com/key-lime-pie-recipe/ Easy Key Lime Pie https://www.allrecipes.com/recipe/12698/easy-key-lime-pie-i/ Email: ThePodTalkNetwork@gmail.com Website: ThePodTalk.Net YouTube: YouTube.com/@15MinuteBytes

    15 min

  3. 26 JAN

    Will Jencius - Ezme

    Will is Marty’s first guest and they talk about the joys of making and eating ezme. EZME 2 tomatos peeled 1 onion 1 clove garlic 2 green peppers ¼ bunch of parsley 1 tbsp lemon juice 2 tbsp pomegranate molasses 1 tsp pepper paste, optional 2 tbsp olive oil Salt to taste ½ tsp hot red pepper flakes ½ tsp sumac A pinch of dried mint Directions: 1. Chop peeled tomatoes, onion, garlic, green peppers and parsley as finely as you can. The finer the better. 2. Mix them in a bowl. 3. Mix lemon juice, pomegranate molasses, olive oil and pepper paste until smooth. 4. Add this mixture into salad. 5. Add salt and spices, mix well. Taste and make any adjustments you like. 6. Chill it in the refrigerator for half an hour and serve with pita or crostini SHORTCUTS Canned diced seedless tomatoes - drained EXTRAS WE DO Paprika Nuts Will’s Ezme - (picture) https://drive.google.com/file/d/1wv7MdP7d5oiezaAcVuBpRpsNm-ymwv1G/view?usp=sharing Unicorns in the Kitchen https://www.unicornsinthekitchen.com/turkish-ezme-recipe/ The Mediterranean Dish https://www.themediterraneandish.com/ezme-recipe/ LinsFood https://www.linsfood.com/turkish-acili-ezme/ Website: ThePodTalk.net Email: The{PodtalkNettwork@gmail.com YouTube: YouTube.com/@15MinuteBytes

    18 min
  • 3 Episodes

About

15 Minute Bytes is a quick, friendly podcast where technology meets the kitchen table. In each episode, host Marty Jencius chats with a tech-savvy friend about what they’re currently building, teaching, or exploring—then shifts gears to something just as personal: a favorite recipe they actually cook. Work talk. Real food. No leftovers.

Information

  • Creator
    Marty Jencius
  • Years Active
    2K
  • Episodes
    3
  • Rating
    Clean
  • Copyright
    © Marty Jencius
  • Show Website
    15 Minute Bytes