Soy seems to be everywhere from food to shampoo and baby formula. Is it safe? Is hydrolyzed soy protein safe to eat? Find the text with links consulted on the show notes page here culinarylibertarian.com/268
A recap show about some projects I had working and the updates of them. Also, it's time to stock the holiday bar with loveliness in the form of mixers and infused alcohols. Find the links to the episodes mentioned here culinarylibertarian.com/267
Food historian Ken Albala discusses some of the history of the fruitcake, what's good about it and what's not so good. Green bits aren't so good. Find the link to Ken's original appearance on this show note's page culinarylibertarian.com/266
The Escoffier Series continues with poultry. This episode starts the chapter with chicken and some of Escoffier's ideas about how to cook chicken.
Magnesium is a big deal in cellular function in our bodies. Many of the actions we never see or know they take place. Until they stop taking place. Magnesium is very important and knowing where to get it and what fights with it makes a difference in your health. Find the links to articles referenced on the show notes page culinarylibertarian.com/264
The crunch of a perfecty fried fritter or a well cooked french fry is really something to behold. So simple, but not really. There’s a lot that goes into prep and production, but today’s focus is on the cookiing. The deep frying. Do you have a deep fryer at home? Do you deep fry anything? Deep frying is easier at home than it used to be. Even so, there are some good guidelines to follow for great fried food and preserving your fat for as long as possible. Find links on the show notes page culina...
The Escoffier series continues with grilling. Grilling is the oldest form of cooking and the easiest. Until it isn't. There's somethings to glean from a Classical Chef. Find the show notes here culinarylibertarian.com/262
How many staples can you replace at home? Mayonnaise or peanut butter are pretty easy. What about cream cheese. Find the show notes page here culinarylibertarian.com/261
My blackberry plant is still putting out ripe berries. It's super late in the season and I'm thrilled. Find the show notes page link with the video I mentioned here culinarylibertarian.com/260
Toasty browned cheese covered food is pretty much about as good as it gets. Or toasted with bread crumbs like a really great baked macaroni and cheese. Today's show is Escoffier's explanation of how the gratins work. I add a few comments to make life easier. Find the show notes and links here culinarylibertarian.com/259
The Escoffier series continues with the portion of blanching. Not a much used culinary technique I suppose these days, but of some specific value. Find the links to the show notes and the egg flipping video mentioned here culinarylibertarian.com/258
Sauteing is maybe the most misapplied form of cooking. There's the right way, and all the other ways. What makes the right way right, anyway? Here's the show notes page for more links culinarylibertarian.com/257
How we think about any task we do impacts how well we perform that task. Cooking and baking seem to bring out the anxiety in people. Change your mind about your anxiety and cook better food. Find the show notes page for links related to the show culinarylibertarian.com/256
My neighbor gave me some superb apricots. So, time to bake. But, what? This episode shows how one idea turns into a completely different idea and how to get there. Find the show notes here culinarylibertarian.com/255
This encore episode of Dr Kyle Mamounis' visit covers sugar and fat and how those are toxic to the human body. Find the show note's link with the original show note's page here culinarylibertarian.com/254
This time we cover poaching and poêling. One method you almost certainly have heard of and the other likely not. They're both excellent, if not also opposite, cooking methods. Find the show notes page here culinarylibertarian.com/253
We discuss the Keto diet, how it helped my guest become half the man he was and why the Standard American diet is toxic. Find the links on the show notes page culinarylibertarian.com/252
Does bread need more than the basic 4 ingredients? Innovation and mass production encountered specific problems that chemical innovation solved. Were those solutions really for the better? Find some of the references on the show notes page here culinarylibertarian.com/251
This short episode asks if homesteading is the next thing. Is it a natural next step or did political lockdowns force the issue? I don't attempt to answer that. I also offer an update on Luke Tatum and his book. Find the link to Luke's book on the show notes page culinarylibertarian.com.250
Jason Bassler, co-founder of The Free Thought Project and founder of Police The Police, joins me to discuss forever chemicals, their history and what an anarchist solution might be. Find the show notes and links mentioned here culinarylibertarian.com/249
This is hour 2 of my visit to Mike Gaddy's Rebel Madman Radio show. We discussed my move from libertarian to anarchism. Find the link to Mike's Republic Broadcasting Network page on the show notes page. culinarylibertarian.com/248
This is the first of two hours on the Rebel Madman radio show. We covered some history of me then how and why I moved to the libertarian philosophy. Find the show notes page here with the shows of Mike Gaddy on Eating Liberty culinarylibertarian.com/247
The co-founders of Yonder Foods join me to discuss how collagen helped each deal with her health problems. One was recovering from cancer and the other a gut issue. Find the show notes page with the links to the Yonder sites here culinarylibertarian.com/246
My momm's potato salad was the best. Yes, I'm partial. It was always just a sense that it was done. I've managed to get close to a recipe which I share and some ways to amend it if you must. Plus, there's some good food news from customers and the interwebs. Find the show notes here culinarylibertarian.com/245
This is a short episode. Who are we supposed to honor and who are we supposed to overlook on Memorial Day? Support the podcast with Patreon on the show notes page culinarylibertarian.com/244
John discusses some of what he learned from convicts and lawyers about the so-called justice system when they spoke to him on his podcast. Find the show notes and link to John's Chef's Table here culinarylibertarian.com/243
Homemade mustard is simple and the flavor exceeds the store varieties. Find the link to the book I mention, and use, on the show notes page culinarylibertarian.com/242
Jeff Christian joins me to discuss The Pizza Day Series book We Rise Together. Jeff has formed a charity to share how teamwork builds better groups. Find the link to Jeff's website on the show notes page culinarylibertarian.com/241
We start the principles of meat cookery. There's a lot to cover and I'm taking it slow. This episode is the first of more about the principles of cooking. Find the show notes here culinarylibertarian.com/240
Had a wonderful chat with Jessica. She's got a goal to take the mystery out of cooking. She explains how. Find the show notes and links mentioned on the show notes page culinarylibertarian.com/239
