I'm a Youtube creator and have been since 2006 if you can believe it. In fact, I was sitting in Florida with a friend and he showed me this new site in the middle of 2005 called Youtube. The trouble was every 4th or 5th video was some sort of pornography. we could not believe that this type of content was freely available to anyone, anytime especially since we both had young children at that time. At the beginning of 2006, I was shooting my barn apartment and posting videos on Youtube made with ...
Apr 20, 2023•45 min
I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing. For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of: rice wine vinegar 2 tbs brown sugar 2 tbs soy sauce 2 tbs Gochujang paste squeeze of lime 1 tbs blac...
Apr 15, 2023•23 min
Today I am speaking about a subject I am passionate about food labels and additives. While we can't avoid all additives, we can certainly read labels and just say no to food with too many questionable ingredients. A great example is ice cream, I did a story on Instagram yesterday (you are following me right?) whey I showed the label of a "French vanilla" ice cream, it has all the regular ingredients you find in ice cream like milk, cream, eggs, sugar, etc. but also contained many additives, dyes...
Apr 12, 2023•16 min
I spend a lot of time thinking about food, I've been criticized or "ribbed" about this personality flaw by my wife, and several past girlfriends. I am constantly talking about the next meal, or food trends I'm infatuated with, or food products I want to develop. I contemporaneously imagine how food and culture bring people of all nations together and also tear them apart. I picture how to plate up food in my mind by separating the plate into zones and imagining which food will go best in what zo...
Apr 06, 2023•5 min
This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This "technique" is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense. So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tbs minced rosemary, a few smashed garlic cloves and bring to a simmer…..keep this moving so you don't...
Apr 04, 2023•14 min
EPISODE ON HARVEST EATING Let me come right out and say this; we are in very uncertain times in this country. Recently I heard the pathetic treasure secretary attempt to "calm the people down" and convince us the banks are safe. The illegitimate puppet leader said the same thing too, basically, everything is fine, go back to your devices, nothing to see here. However, the banks are vastly undercapitalized, FED reduced the reserve requirement in 2020 to zero %. The BRICS nations are trading witho...
Apr 03, 2023•34 min
The other night I had some friends and relatives eat dinner with me. I made a simple menu consisting of chicken Cacciatore and roasted broccoli. The broccoli was a huge hit! Just about everyone was busy chomping and crunching up the broccoli and mumbling things about how tasty it was. Here is the trick…..FIND FRESH BROCCOLI! Then, blanch it in a lot of salty water for 2 minutes, and transfer it to ice water. Dry off the broccoli and toss with olive oil, salt, and pepper then into a preheated 450...
Mar 30, 2023•19 min
I have mentioned the term "mise en place" before and emphasized how important it is if you plan on becoming a better cook. It means "everything in its place" and is the foundation of the French culinary discipline. Anyone who has worked in a professional kitchen knows this term and uses this discipline daily. The degree to which it's followed says something about the chef or cook, it allows anyone watching to understand whether or not this person is ready to make a dish in an efficient manner. M...
Mar 22, 2023•28 min
Visit Harvest Eating Today's show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background. Some of the things I did not mention on the show were mise en place (everything in its place) or what we chefs refer to as "being ready" for the "pick up". I see ma...
Mar 15, 2023•31 min
Link To This Episode Today I'm going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts! Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this blew away the guests who were not expecting this at all, especially at this point during this 7-cou...
Mar 10, 2023•28 min
Visit Harvest Eating Today I wanted to muse about what I would consider the perfect homestead in regard to what could be grown, raised, and eventually preserved or butchered and eaten. This is a complicated topic but one I find useful to discuss as it gets us thinking about what might be important to incorporate into an existing or future homestead as in my case. For me, a homestead is a place that creates much-needed peace and security as well as enjoyable spaces to relax and be in nature. A pl...
Mar 08, 2023•58 min
Visit Harvest Eating Now! When it comes to electrolytes I did not know very much until about 8 mos ago. You'd think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no. Aside from Gatorade which I hate, I really was not aware that average people, or anyone not a paid athlete, can benefit from electrolyte consumption. I followed the "health exper...
Feb 22, 2023•31 min
Show note and recipe here In my Make It Yourself series I will show (tell) you how to make common items at home instead of buying them and ingesting seed oils etc. Today I will be talking about tortillas, flour tortillas mostly, but I will touch on corn tortillas also. Flour tortillas are very inexpensive and easy to make plus they can be frozen for later use making it a worthwhile project to explore. Ingredients are simple, flour, salt, lard, that's it! Juxtoppose to the leading brand Mission w...
Feb 15, 2023•25 min
Visit Harvest Eating Today I am talking about the task of keeping kitchen knives sharp, which is a very important safety and efficiency practice. Let's be clear, dull knives are dangerous! Many people feel sharp knives are dangerous but they are much safer than attempting to use a dull knife for cutting food. While many devices and contraptions exist to keep knives sharp many are hard to use, even for pros. I have been around kitchen knives since age 14 and likely spend 5-10 hours per week cutti...
Feb 07, 2023•28 min
Link to today's show In today's episode, I discuss the wonder that is salsa! Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don't need written instruction. Also, below pls find a video showing one of the most popular salsas, pico de gallo. Enjoy! Links to check out: Support Harvest Eating J oin Food Storage Fe...
Feb 01, 2023•38 min
www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the "heart-healthy benefits" of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and "vegetable" oils is building. I predict many of your favorite snack foods being cooked in fats such as tallow, ...
Jan 25, 2023•29 min
Find the recipe for today's show at Harvest Eating Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not. Bolognese sauce is typically served with a wide noodle like pappardelle, or fettuccini, or even used to fill lasagna. It...
Jan 17, 2023•22 min•Ep. 482
This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in. Basic recipe: 1 large finely minced shallot 4 tbsp good butter 2 cups of drinkable red wine 3-4 tbsp beef stock or demi-glace salt and white pepper to taste Recommended Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources: https://am...
Jan 10, 2023•13 min•Ep. 481
Visit Harvest Eating RIGHT NOW! Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have. Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more "sciencey" items like xanthan gum, affecting texture is the key to better cooking. Here are a few items commonly used to thicken our foods: sl...
Jan 05, 2023•24 min•Ep. 480
Show Notes On Harvest Eating Shrimp cocktail is a wonderful appetizer that is slightly elegant and a bit luxurious too. It usually is found during special parties, holiday parties and for us, a Christmas eve treat! Making it is not difficult but like many things, takes a bit of know-how. The first part is securing wild-caught shrimp. I personally place a "hard stop" on farm-raise seafood, especially shrimp. I can't fathom how this nasty industry has become so large when the product is produced i...
Dec 28, 2022•13 min•Ep. 479
Show Notes for this episode On today's show, I want to share the method and basics behind a simple soup made with cabbage and a few other basic ingredients. This cabbage soup takes about 45 minutes or so to put together and is a very satisfying dish. It originates in the Alsace region of France where the German border is close and the mix of culinary cultures blend very well together. This part of France is wonderful to visit and the food culture, area beauty, and friendly people are worth the t...
Dec 22, 2022•23 min
Through the years I have taught people through this podcast, cookbook, videos, tv shows, magazine articles, and in-person culinary demonstrations many different culinary wives' tales or falsehoods. Stuff I was taught and just always did….because…that's the way you do it….. As a young chef training under older more experienced chefs, most of them graduates of European or American culinary institutions, I was taught the "way to do things" and little details that I have seen parroted on TV and else...
Dec 16, 2022•24 min
Visit Harvest Eating In today's episode, I will discuss a basic technique called the "reverse sear" which is basically a low-temperature process to ensure your meats are more evenly cooked instead of overcooked on the outside and rare inside. If you've ever smoked a pork butt you have used elements of the reverse sear which is low and slow cookery. This method also has the advantage that it lets the vast majority of the cooking time elapse well before service which can allow the home cook to att...
Dec 12, 2022•21 min
Cultured or inoculated creams like Creme Fraiche have been around for a long, long time in many different cultures. The bacterial culture used differentiates them from each other but they are all what I call "cultured cream". In Mexico is called crema, and it's slightly more viscous, here in the USA we have sour cream, across the pond in the UK they have clotted cream (one of my favs) and there are other cultures that have cultured cream too that I won't mention. They are all tasty and useful in...
Dec 08, 2022•15 min•Ep. 475
Mustard is a member of the brassica family of plants and is grown all over the world and is prized in many different cuisines from France to India, Germany, and, of course, The United States of America. The total acres of mustard harvested here in the US was 91,400 acres in 2020. The total production was 81.8 million pounds. The average mustard yield in 2020 was 895 pounds per acre. Mustard is primarily grown in Idaho, Montana, North Dakota, Oregon, and Washington. There are three common mustard...
Dec 07, 2022•25 min•Ep. 474
So many people I speak with say the same thing " I can't recognize this country anymore" and I believe they're right. We currently face so many overlapping challenges that I fear things will get much worse before possibly getting better. I know it's depressing to think about, but we need to address and face these issues to help get through them together and protect our families and NOT be caught off guard like so many mothers needing infant formula they cannot find. Never before in our history h...
Jun 10, 2022•39 min•Ep. 473
Show notes are here! I get a lot of inquiries regarding making mayo or Aoli as it's also referred to. This is so simple and makes a better product than just about all store-bought mayonnaise. While this is basic, the exact same method can be altered by using flavorings such as garlic, lemon zest, fragrant herbs such as dill, tarragon, basil, thyme, etc. The other point which is important to mention is that just about all commercial mayonnaise is made using GMO mono-crop seed oils which IMO are n...
Jun 03, 2022•15 min•Ep. 472
While many are focused on the Johnny Depp trial, Monkeypox, or other non-events much of the world, including the United States is entering into what I've coined "The Out Of Stockalypse!" Across most industries, American companies large and small are experiencing out of stocks at a rate never before seen in our history. I cannot understate the colossal challenges we are now facing that will be our reality for some time. On March 28th, China locked down the biggest cities and ports in the world un...
May 27, 2022•20 min•Ep. 471
Show notes at Keith Snow.com If you have ever visited Charleston SC you quickly realize that among the southern charm and historic buildings there is something else that has visitors flocking to the Holy City. Charleston was founded in 1670 as Charles Town, honoring King Charles 11, and is literally a living history book. Once the heart of the slave trade almost half of all slaves arrived at Charleston, or course this stain on the city's past should never be forgotten. One of the results of this...
May 18, 2022•58 min•Ep. 470
Many of you reading this are aware that some plants contain toxins as well as physical defenses that can injure. Some good examples are rhubarb leaves and wild mushrooms, both of which can make you very ill and possibly kill you. We all should know not to pick mushrooms without either having an expert forager with us or at the very least a field guide that shows which to avoid so you don't die from poison. Additionally think about very common physical defenses such as thorns on roses, blackberry...
May 09, 2022•29 min
