AuthorRoger

Not a foodie, just love to eat & cook and help others do that too. Doritos addict and marshmallow aficionado. History nerd.

Title card for episode 191, Let's Cook Jerk Pork

Let’s Cook: Jerk Pork

The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my favorites is the...

Title card for beyond meat episode.

Test Cook: Beyond Meat

What does a life-long meat eater do when he wants to take a popular plant-based meat for a test cook? He recruits his brother, another life-long meat eater, to help of course! My brother Randy stops by the show to compare notes on our cooking tests...

Flavors of History with Max Miller

I love food and cooking, and I love history. It’s my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History. Whether it’s diving deep into...

Talking Food with Mark Bittman

Today on the show Mark Bittman stops by to talk about his fantastic new podcast “Food with Mark Bittman.” We also hit upon a range of other interesting topics, including why documentaries like “High on the Hog” are important...

Basics of Brining title image

Basics of Brining

Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it’s a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy and chalky hunk...

May 2021 Smorgasbord title

Smorgasbord May 2021

On today’s Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, check out High on the Hog, and more! Timestamps:4:05 – Chili Colorado14:17 – Question about ideas and inspiration21:15...

Title Image for Emulsions and Vinaigrettes

Emulsions and Vinaigrettes

On today’s episode we tackle one of the fundamental concepts in cooking: emulsions. A good emulsion is the key to dozens of common recipes including mayonnaise, Hollandaise sauce, peanut butter, whipped cream, and of course vinaigrettes...

Copper River Salmon Title Image

Copper River Salmon

On today’s episode, Sena and Rich Wheeler of Sena Sea return to teach me all about the that most magnificent of red-fleshed fish, the Copper River Salmon. What exactly is a Copper River Salmon, why are they different than other salmon, and...

Come On Over wit Jeff Mauro Title Image

Come On Over with Jeff Mauro

Jeff Mauro stops by the show today to talk about his new cookbook “Come On Over” and share tips for cooking for a crowd. We also had a lot of fun talking about the world-famous Lake Michigan smelt harvest, the malaise that is banana...

Title for April 2021

Smorgasbord April 2021

On today’s smorgasbord episode we head down to New Orleans to talk with Liz Williams at the Southern Food and Beverage Museum, pick up a couple of tips for find gear and organizing recipes from a listener, take a closer look at fenugreek, and...

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