Eating Liberty podcast from the Culinary Libertarian Dann

It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well.

Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better.



Find the text from the episode on the show notes page here

culinarylibertarian.com/284


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The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that.

There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes.

Find the text of the show on the show notes page here

culinarylibertarian.com/283


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Big Food, which is those mega-corporations, seem not to like you too very much. They'll take your cash, for sure, but don't start thinking about what the ingredients are in those "foods" they sell.

The food additives mentioned in Episode 278 are the source idea for this episode. It goes deeper than just food additives since the problems with our health goes deeper than just additives.

One question is who should be in control of banning certain products? The several states or the FDA? Considering the FDA's lackluster record of drug approval then removal, are they really the first best choice for making sweeping decisions about human health?

The final authority is the individual consumer, of course. If you aren't informed, you are not making good choices. As it happens, Big Confection doesn't want you to be informed.

 Find the links on the show notes page here.

culinarylibertarian.com/282


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The Escoffier Series continues as we move into chapter 13.

Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for.

We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling?

The text of the show, the script as it were, is at the bottom of the show notes page. Find that with this link.



culinarylibertarian.com/281


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At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a roast. Getting it right can seem unnerving. This episode will help remove some of that concern so your next roast is the best it can be.



Find the show notes page with the text of the show and a link to the thermometer mentioned here

culinarylibertarian.com/280




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Butter is the subject of this episode. Butter gets a bad rap from the usual suspects of USDA and on-line sources. They all follow the same narrative that it's bad for you because it has saturated fat (what is it saturated with?) and has cholesterol. Your body makes cholesterol naturally because it needs it. It's a vast topic for something as simple as a stick of butter. Your health and wellness is on the line, so eat more butter.



Find the text of the show and links embedded on the show notes page here

culinarylibertarian.com/279


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