Home Gastronomics

Topic: Carryover Cooking We talk a bit about carryover cooking and how that affects your cooking style to result in better quality food. (1:02) Instead of a word of the day, we discussed the evils and concerns of cross contamination, which is a concern not only with food-borne illnesses, but also with general health during these concerning times. (11:45) Reach out to us to let us know you’re safe and still cooking, we’d love to hear from you. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food or our show. We’ll have some more quarantine episodes coming, and maybe a video or two. Thanks for tuning in.   Website: www.homegastronomics.com Email: chef@homegastronomics.com Facebook: Home Gastronomics Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB Stitcher: https://www.stitcher.com/podcast/home-gastronomics iHeart Radio: www.iheart.com/podcast/269-home-gastronomics-56193384/ Tune in: https://tunein.com/podcasts/Food--Cooking-Podcasts/Home-Gastronomics-p1285926/

Topic: Value With a special guest, we discussed the value in a restaurant and how to get the most value for your budget at home and putting the best value on your plates at home. (1:02) Instead of a word of the day, we discussed hand washing, the whys and the process in order to keep everyone healthy during these concerning times. (19:34) Reach out to us to let us know you’re safe and still cooking, we’d love to hear from you. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food or our show. We’ll have some more quarantine episodes coming, and maybe a video or two. Thanks for tuning in.   Website: www.homegastronomics.com Email: chef@homegastronomics.com Facebook: Home Gastronomics Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB Stitcher: https://www.stitcher.com/podcast/home-gastronomics iHeart Radio: www.iheart.com/podcast/269-home-gastronomics-56193384/ Tune in: https://tunein.com/podcasts/Food--Cooking-Podcasts/Home-Gastronomics-p1285926/

Topic: Food Hacks We discussed the reality of food hacks, thanks to inspiration from our friend Jen over at EPBOT on Instagram. Our “Word of the Day” today was, Meringue, and we included a food hack for that. (8:28) We’d love to hear from you. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food or our show. Check out our YouTube channel for some new videos also. Thanks for tuning in.   Website: www.homegastronomics.com Email: chef@homegastronomics.com Facebook: Home Gastronomics Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB Stitcher: https://www.stitcher.com/podcast/home-gastronomics iHeart Radio: www.iheart.com/podcast/269-home-gastronomics-56193384/ Tune in: https://tunein.com/podcasts/Food--Cooking-Podcasts/Home-Gastronomics-p1285926/

Topic: Elevating Through Plating Benchmark – first bi-monthly episode. We discussed the basics of plating and how it applies to cooking at home. Our “Word of the Day” today was, The Scoville Scale   (15:10). Share your plating photos with us on Facebook and Instagram, also send in those questions that you’ve always wondered the answers to. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food. Check out our YouTube channel for some new videos also. Thanks for tuning in, let’s keep this ball rolling.   Website: www.homegastronomics.com Email: chef@homegastronomics.com Facebook: Home Gastronomics Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB Stitcher: https://www.stitcher.com/podcast/home-gastronomics iHeart Radio: www.iheart.com/podcast/269-home-gastronomics-56193384/

Topic: It’s ok to NOT cook Keeping with a new playful format that continues to evolve, we talked about a hot topic for anyone who is in the industry. We have a “Word of the Day”, Piquant (17:50). Send in those burning questions, and drop us a note to let us know how we’re doing. Get in touch with us by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food. Check out our YouTube channel for some new videos also. Thanks for tuning in and we'll see you next month.   Website: www.homegastronomics.com Email: chef@homegastronomics.com Facebook: Home Gastronomics Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB Stitcher: https://www.stitcher.com/podcast/home-gastronomics  

We talked about a few different topics this time as we played with a different show format. We started with some holiday cooking tips that we learned from Thanksgiving (1:02). We followed this with a trick for using your BBQ grill as a makeshift hot box (6:45). We finally talked about cooking for pets and making your own dog food at home (10:46). Our “Word of the Day” was Clarified Butter (17:50). As part of this we went over how to clarify your own butter. The question this episode involved a discussion about recipes (23:31). Let us know what you think of the new format and keep sending in those questions. Get in touch with us by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food. Check out our YouTube channel for some new videos also. Thanks for tuning in and we'll see you next month.   Website: www.homegastronomics.com Facebook: Home Gastronomics Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB

Topic: Demystifying Stocks & Sauces Talking about some of the basics in cooking, we try to take the mystery and confusion out of making stocks and sauces. We cover the types and principles of stock, the mother sauces and how to make them, as well as some of the derivative sauces. Our “Word of the Day” was Mirepoix (19:17). The listener question this time was about alternatives to pasta, especially if you have a gluten allergy or intolerance. It’s another nice touch about cooking for allergies (22:31). Keep sending in those questions and feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel. Thanks for tuning in and we'll see you next month.   Website: www.homegastronomics.com Facebook: Home Gastronomics, The Cooking Wookiee Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB

Website: www.homegastronomics.com Facebook: Home Gastronomics, The Cooking Wookiee Twitter: @TheChefChewie Instagram: homegastronomics YouTube: https://www.youtube.com/channel/UCSX09j681ufA56brbFMjt_ Q/   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB   Topic: Sandwiches & Deep-Frying at Home This was a fun episode to do. We cover what makes up a sandwich and talk a little bit about some of the different kinds of bread that can be used. We then go on to discuss how you would deep fry food at home with minimal equipment and how to make home-made potato chips to go with your sandwich (12:20). Our “Word of the Day” was Mirepoix (20:28). The listener question this time was close to my heart, being lactose intolerant. It asked if you can substitute lactose free or other milk alternatives for milk in recipes. It’s a nice touch on allergy cooking (24:11). I’m really enjoying the questions, and look forward to more of them. Also feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel. Thanks for tuning in and we'll see you next month.

Website: www.homegastronomics.com Facebook: Home Gastronomics, The Cooking Wookiee Twitter: @TheChefChewie Instagram: homegastronomics   Become a Patron: https://patron.podbean.com/homegastronomics Like & Review the Podcast: iTunes: https://podcasts.apple.com/us/podcast/home-gastronomics/id1453559062 Spotify: https://open.spotify.com/show/7MImdsj2iFiRyFes86XeHB   Great topic this time as well as our first listener question (Thanks Mom) Topic: The Basics of Salads We cover the components of a salad as well as the 3 keys to elevating food and how they relate to salads. Our “Word of the Day” was Bouquet Garni and Sachet. Our first listener question was asking for ideas for simple meals on these hot summer nights. Check out the blog on the website for a simple "Stuffed Chicken Breast Supreme". We'd love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Thanks for tuning in and we'll see you next month.

Website: www.homegastronomics.com Facebook: Home Gastronomics, The Cooking Wookiee Twitter: @TheChefChewie Instagram: homegastronomics   Become a Patron: https://patron.podbean.com/homegastronomics   Welcome Back and sorry we've been gone for so long. This is kind of old news now, but we've been approved and can now be found on iTunes, Spotify, and Google Play. Topic: Elevated Hamburgers - Part 2; Food Trends and Fads; Other Chef's Podcasts A lot of shorter topics this month, but totally worth the listen as we expand the show's make-up. We started with continuing the discussion about elevated burgers with a visit to Hubert Keller's Burger Bar in Las Vegas. We continued with an introduction to food trends, and finished with a small diatribe about my adventures looking for other food podcasts. Our “Word of the Day” was Empanada. We'd love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Thanks and we'll see you next month.

Website: www.homegastronomics.com Facebook: Home Gastronomics, The Cooking Wookiee Twitter: @TheChefChewie Instagram: homegastronomics   Become a Patron: https://patron.podbean.com/homegastronomics   First, we announced that we have started the application process for iTunes, Spotify, and Google Play. Topic: Elevated Hamburgers This month we discussed how to elevate the standard burger from selecting your meat, forming the patties, cooking the burgers, Bun selection, all the way to toppings. Our “Word of the Day” was a special double word event. They were Sear and Maillard Reaction. We encourage all of our listeners to tweet, facebook, or email us your favorite burger combinations and recipes to share.

This is our first episode. We hope you enjoyed it, come back for more, and here are the show notes:   We started off with an introduction to us and the podcast itself. Some resources were named, listed below: Website: https://www.homegastronomics.com Facebook Pages:  https://www.facebook.com/thecookingwookiee/ (The Chef's Page) https://www.facebook.com/Homegastronomics/ (The Podcast's Page) Twitter: https://twitter.com/TheChefChewie (@TheChefChewie) Instagram: https://www.instagram.com/homegastronomics/ We are also working on a Youtube channel and Facebook Live content. Please consider sponsoring us and becoming a patron, it has some nice beneifts. There is a link on the website, or you can go there directly here: https://patron.podbean.com/homegastronomics.   We went over the format of the show, and then talked about seasoning... What is it? and How to do it!! We talked about an experiment in seasoning that was done by J Kenji Lopez-Alt at seriouseats.com. You can read his article for yourself here: https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html   Our Word for this episode was: Fond – (FAWN) which has two meanings… 1) A French term for stock. Commonly 3 types (fond blanc, fond brun, fond de vegetal) 2) The browned bits of food remaining in the pan after food has been sautéed or roasted. It is typically incorporated into a sauce by deglazing, or adding a small amount of liquid to a pan and stirring to loosen the bits of food.   Last was our recipe for Steak Pasta with Garlic Cream Sauce: 8 oz Steak (Strip of Skirt are both good), sliced about 1/8"-1/4" thick 2 tbsp Garlic, minced 2 oz Button Mushrooms, cleaned and quartered 2 oz Asparagus Heads 1 oz Sun-Dried Tomatoes 1/4 c Chicken Stock 1/2 c Heavy Cream Olive Oil, as needed Salt and Pepper, to taste 8 oz Cooked Pasta Parmesan Cheese, as desired   1)   Get your pan nice and hot, about medium high on a standard home oven. 2)   Add a little oil to cook the meat, then season the meat. 3)   Toss the meat into the pan and cook until the meat starts to brown. You don’t want to cook it all the way through, as it’s still going to have some time cooking. 4)   Now toss in the garlic and cook for about a minute without burning the garlic. 5)   Add mushrooms, season and cook about a minute. 6)   Add asparagus heads and sun-dried tomatoes. Season and cook until mushrooms and asparagus are tender. 7)   Deglaze the pan with about ¼ c of chicken stock. 8)   Add about ½ c of heavy cream. Season one more time. Simmer until sauce coats the back of a spoon or your desired thickness. 9)   Add cooked pasta and toss in sauce until coated. 10) Adjust seasoning and top with fresh grated parmesan cheese.