The “Nuts to Soup” Episode of The Foodcast is Now Live

In this episode of The Foodcast, we examine a whole range of listener questions and learn more about soaking nut, popcorn philosophy, milking cockroaches than you ever thought you’d want to know. And that’s only the half of it.

00:20     Introduction

00:34     Soaking Nuts

07:39     Popcorn

15:26     Philosophy of Hunger

20:18    Cockroach Milk

26:04     Corn Oil

  • Mazola Commercial

32:34     Bone Broth

  • Bone Broth Recipe
    • Ingredients
      • For every one pound (0.5 kg) of bones
      • ½ gallon (2 liters) water
      • 1 Tablespoon (15 ml) apple cider vinegar
      • ½ onion (optional)
      • 2 cloves garlic (optional)
      • ½ teaspoon (2.5 g) salt and pepper
    • Method
      • Put bones in pot
      • Add water, vinegar, onion and garlic.
      • If water doesn’t cover the bones keep adding water until they’re submerged
      • Boil the water
      • Simmer for 4-24 hours
      • Let cool
      • Strain liquid
    • Store in airtight container for one week in refrigerator and 3 months in freezer

37:05     Wrap Up

 

 

 

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