286 episodes
Eating Liberty podcast from the Culinary Libertarian Dann
-
- Arts
-
-
4.8 • 20 Ratings
-
Welcome to the Eating Liberty podcast. Food and freedom once a week for life. We cover food and cooking, and food and politics, and food and nutrition, and anything else that interests us. Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support
-
Ep 286 The Escoffier Series continues with Ch 13, Vegetables and Faninaceous Products
The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts.
I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables.
You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.
---
Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message
Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support -
Ep 285 The Escoffier Series continues with Chapter 13
Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats.
Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table.
---
Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message
Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support -
Ep 284 The Escoffier Series, Ch 13, Vegetables, continues
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
---
Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message
Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support -
Ep 283 The Escoffier Series continues with Ch 13, vegetables and farinacious products
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
---
Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message
Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support -
Ep 282 The FDA still hates you, but now so does Big Confection
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
---
Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message
Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support -
Ep 281 The Escoffier Series, Ch 13, Vegetables and Farinaceous Products
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
---
Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message
Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support
Customer Reviews
Adorable foodie
Dann is an absolutely adorable foodie very intelligent and has absolutely amazing recipes. His family is very lucky to have him as the anchor chef. Very much enjoyed speaking with him and chatting about food and health and life. Dann‘s intelligence always brings an intellectually stimulating conversation.
A great time with Dann
Dann was a great host, was well prepared and I would most definitely recommend being a guest on his show as well as tuning in. He is passionate about what he does and wish him and Eating Liberty Podcast much continued success.
Jeff
Great show!
Dann is a gem of a person and a wealth of knowledge. He asks good questions, is curious and thoughtful, and that makes for an excellent podcast.