Smidgen

Your pantry is your secret weapon. In this season premiere episode of Smidgen, Anne Milneck shares 5 new pantry staples she is loving right now—each item is a gem you should discover and is chock full of meal inspiration. From a rich (adorably packaged) mayo to a protein-packed rice to a roasty toasty Ginger Garlic Toasted Sesame Oil (made just for Red Stick Spice Company!) plus others—you're going to love hearing about each of these items and how they can make your mealtimes even better. Included in the episode: Anne walks you through Spicy Beef Pan Fried Dumplings, featuring Ginger Garlic Toasted Sesame Oil—delicious lil' dumplings everyone can make. Mentioned on the show: - This episode is inspired by this blog post, penned by Anne.  LINKS to all the recipes mentioned on the podcast can be found here. - Is there a cuter mayo than Kewpie mayo? (Spoiler alert: no.) Red Stick Spice Co offers a Sushi Workshop. Check for dates and details here. - If you loved the Spicy Beef Pan Fried Dumplings (and we're sure you will), consider signing up for the Lil' Dumplings class. Learn to make all kinds of pot stickers and other yummy dumplings. Details here. - Did you hear Anne say Red Boat Salt Buttermilk Fried Chicken? Oh yes: get the recipe here. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Tea is tasted through an activity called cupping, where tea is sipped at various temperatures and is assessed for color, aroma, and finally taste. One aspect of experiencing tea in this way is having a particular vocabulary of vivid words to describe the way the tea looks, smells, and its flavor. That vocabulary comes from daily practice—which means lots and lots of trying tea. On this episode of Smidgen, host Anne Milneck (a self-described perpetual student of tea) is joined by wine professional Lauren Luquet (Luquet Wine Co.) and coffee professional Dominick Blanda (City Roots Coffee Bar) to tase milk oolong, courtesy of  SoGo Tea Bar. Lauren and Dominick have that vocabulary for wine and coffee—how can their perspective help us appreciate tea more, and get excited for the adventure that can be found in a lovely cup of tea? SoGo Tea Bar is located just inside of Red Stick Spice Company in Mid City, Baton Rouge.  SoGo is a must-visit stop in Baton Rouge, and the knowledgeable SoGo baristas are ready to get you to a tea you'll love.   Mentioned on the show: - Enjoy tea the SoGo way! In Baton Rouge: look over the SoGo menu here and pop in for a sip. Outside of Baton Rouge: Check out the selection of tea available and place your order to be shipped right to your door. - Anne leads a Tea 101 class! Learn more here.  - Follow SoGo Tea Bar on Instagram. - Lauren Luquet is a wine professional, specializing in American-based wineries. Learn more: Luquet Wine Co. Follow Lauren on Instagram. - Dominick Blanda is a partner, coffee roaster/enthusiast, and jack-of-all-trades at City Roots Coffee Bar in Baton Rouge. Visit in person when in Baton Rouge or order online here. Follow City Roots Coffee Bar on Facebook and Instagram. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

A simple dredging of melted butter, a beautiful brick red spice blend, and an absolutely scorching hot cast iron skillet are all you need to make tempting blackened fish at home. (You'll also probably need to temporarily disable your home smoke alarm, but we'll get to that shortly.) The question comes up: is the blackening the seasoning or the cooking technique? There's no one better to answer that question than Chef Frank Brigtsen, who with his wife Marna, owns Brigtsen's restaurant in the Riverbend neighborhood in Uptown New Orleans. Chef Brigtsen has personally blackened over 60,000 fish (!) and even enjoys blackening a variety of fish, steaks, and even veggies when he's eating at home. In addition to having his own restaurant in New Orleans, Chef Brigtsen apprenticed at Commander's Palace and was the first night chef at K-Paul's, working with Chef Paul Prudhomme. In this episode, you'll not only hear the story of the very first blackened redfish to be ever cooked at K-Paul's by Paul Prudhomme, you'll learn enough of how to blacken fish to try this style of cooking at home yourself. Mentioned on the show: - In the New Orleans area, be sure to visit Brigsten's in Riverbend. You can find Brigtsen's on Facebook and Chef Frank Brigtsen on Instagram. - What can be blackened? Can I blacken steak, shrimp, or salmon? - What seasonings should I use when I try to blacken fish? - Did Chef Paul Prudhomme inspire the overfishing of redfish in the Gulf of Mexico? - Anne used Red Stick Spice Company Cajun Blackening Spice Blend for her Blackened Gulf Fish recipe. - DON'T FORGET TO REACTIVATE YOUR HOME SMOKE DETECTOR! - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne's episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Baking gluten-free is a bear, even for experienced bakers. A lot of the usual rules don't apply and gluten-free baking has tons of methods and practices that bakers need to know before they can achieve “GF” baking success. We get this episode's question from Connie, who knows her way around an oven; she simply had disaster after disaster trying to bake gluten-free. To help Connie out, Smidgen host (and infamous non-baker) Anne Milneck brings on Kelly Courson of CeliacChicks.com to get into some of the ways bakers can make beautiful and delicious baked goods, and to share some of the factors that go into successful gluten-free baking. If you want to make delectable goodies for your friends or family that forgo gluten, in this episode you'll learn about several key ingredients every GF bakers need to know; you'll have cookbooks and recipes that are kitchen-tested; you'll be connected to mixes that are specially formulated for the home cook. To top off all this valuable information, Anne heads into the Red Stick Spice Company teaching kitchen—with some help from friend of the shop Kayla and bakes a classic birthday cake, complete with rainbow sprinkles. Mentioned on the show: - If you know someone with celiac disease, Kelly's website CeliacChicks.com is a must. Follow Kelly on Instagram. - Kelly recommends you try Cup4Cup products—flours, mixes, recipes. See the Cup4Cup website here. - Some cookbooks to try: Culinary Institute of America Gluten-Free Baking is one Kelly likes; Anne got the birthday cake recipe from Cannelle et Vanille by Aran Goyoaga. - Were you tempted by talk of the almond cake on Smidgen? Here's the recipe on the Red Stick Spice Company website. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne's episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

What do we bring? When there's a happy occasion like a new baby or a solemn passing like losing a loved one the time-honored tradition of bringing food to our friends and family is a tangible way to show our care and concern. However, there are lots of food handling practices that come into play when we're cooking for others. Our inspiration question comes from Terry (after experiencing the digital magazine Pathway) and to help properly answer, Smidgen host and owner of Red Stick Spice Company Anne Milneck  brings on Dr. Wenqing “Wennie” Xu to discuss food handling practices that every home cook can learn and use right away. After an information packed (and fun!) session with Wennie, Anne pulls on friend and professional organizer Sara Landry West of South Coast Organizers to deal with a current trend—do we bring and leave a dish when bringing someone food? Do we use disposables? How does a professional organizer take on this topic—to pyrex or not to pyrex, that is the question (and Smidgen has the answer.) Finally, Anne gets to the kitchen to make cassoulet (classic, comforting, delicious) and a 15 minute/5 ingredient salted butterscotch sauce that can top ice cream for a refreshing, sumptuous treat—both would be welcome to let someone know you're thinking of them. Mentioned on the show: - Dr. Wennie has a informative and easy to access video series called Food Safety Bites, created with the LSU AgCenter - Looking for a new hobby? Both Anne and Wennie collect food thermometers!  Check out the cool ThermoPop instant read thermometer (available in a gorgeous rainbow of colors.) Want readings fast? Thermapen One gives you the temp of your proteins in one second. Wow! Get ultra-fancy with wi-fi and Bluetooth® enabled Signals™ BBQ Alarm thermometer. - Yum—Fleur de Sel boasts mineral flavors and gives a nice crunch. A delightful salt to use in the butterscotch sauce, and a unique addition to many dishes. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Salt is essential! Whether it's to enhance flavors or get necessary minerals into our diets, salt cannot be divorced from cooking. But should salt and pepper—often thought of going together—be split up? We're getting salty on this episode of Smidgen, with Anne heading off to the salt mine (so to speak.) JQ Dickenson Salt-Works has been producing salt in West Virginia (you read that right) for over 200 years. Nancy Bruns is a chef and along with her brother Lewis Payne are continuing the family tradition of harvesting salt in Malden, West Virginia. Nancy joins Smidgen host and owner of Red Stick Spice Company Anne Milneck to discuss how salt is made in a land locked area, and what kinds of flavors home cooks can expect to experience when trying different unrefined salts.  Then to put some of this salty knowledge into action, Anne heads to the kitchen to make Rosemary Focaccia with Finishing Salt.  Mentioned on the show: - The JQ Dickenson Salt-Works website is a wealth of information and an attractive showcase of their offerings. Visit JQDSalt.com to learn more. Want to know how salt is made? Interested in how a modern salt-works can harvest salt in a sustainable way? Watch the JQ Dickenson Salt-Works videos here.   - What is unrefined salt?  - Make your own batch of No-Knead Rosemary Focaccia. Take Anne's tip and try different salts on top of this delicious bread to get a sense of the variety of qualities and textures that can be found in various salts.  - Start your salty exploration by peeking at Red Stick Spice Company's selection of salts on our website. Red Stick Spice Company has dozen of salts to choose from.  - Should salt and pepper get a divorce?  - Throwback to Rosemary Gill talking spices (and revealing the origins of the salt/pepper divorce question) on Smidgen, Season 2. Listen to the episode here.  - What's the problem with recipes saying salt and pepper to taste at the end of the recipe? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here.  Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

We're taking on listener questions this season of Smidgen, and on this episode it's all about BRINE. Wet brine? Dry brine? What proteins can be brined? Our question comes from Caroline and to answer, Red Stick Spice Company store owner and Smidgen host Anne Milneck brings on Rhonda and Danny Titus of Road Toad Smokin' BBQ. Rhonda—known as the “Chicken Queen” is an award-winning griller and she shares her champion brining secrets on Smidgen. By the end of this episode, you'll know exactly how to wet brine a variety of proteins (plus get some extra tips for spatchcocking chicken.) You'll know about early salting and dry brining and you're going to want to try them all! Mentioned on the show: - Try your hand at Maple Brined Pork Loin using delicious Garlic Maple Rub - Anne recommends savory Lamb Blend that (surprise!) can be used on lots of proteins besides lamb - How does Rhonda wet brine her award-winning chicken? What goes into her brine? - How long do I wet brine chicken? (Timing is critical! The difference between super moist and spongey is TIME.) - What are some tips for making spatchcock chicken easier? - How do I incorporate spices into my brining? Whare are some spice suggestions? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Want to learn more about competitive barbecuing? Rhonda and Danny compete with Barbecue Competitors Alliance (BCABBQ.org)—see upcoming events here: BCA BBQ Upcoming Events - My mouth is watering—can you tell me more about the Zuni Café Chicken? Read the blog post. We hope this episode inspires you to try brining—both wet and dry—as a way to reinvent some of your favorite dishes. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

How do you keep pizza dough from springing back when you're making pizza at home? We get our question from Mary, student of the Pizza Masterclass at Red Stick Spice Company. Mary was trying to stretch out her dough and it would not cooperate, instead the dough wanted to stay in a ball. Smidgen host Anne Milneck brings on pizza expert Cara Peterson of Go Eat Concepts and Rocca Pizzeria in Baton Rouge to talk all things pizza making at home. (Cara also happens to be the instructor of the Pizza Masterclass at Red Stick Spice.) This episode is going to inspire you to try new toppings and new techniques for pizza at home. We can't guarantee that your pizza will be a perfect circle (surprise—it doesn't have to be!) but we know you'll be a better pizza chef after listening to this episode. Mentioned on the show: - Make Cara's fresh, from scratch pizza dough and try your hand at Neapolitan Pizza - What is proofing and how many proofing stages does pizza dough go through? - When should I start my dough if I want pizza on Friday? - If I don't want to start pizza dough from scratch, what options do I have? - What are some toppings I haven't considered for pizza at home? - I don't have a hearth or woodburning oven. How can my normal conventional oven make great pizza? - THIS SETTLES IT: Does pineapple belong on pizza? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. If this episode doesn't inspire you to throw a pizza party, we don't know what will. We look forward to seeing the homemade circles (or ovals) you create to make your own homemade pizzas. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Discover Pathway: A Culinary Journal, Anne's tribute to South Louisiana. You can also download Pathway as a PDF. In this episode, Anne walks us through Hot & Crispy Des Allemands Catfish Sandwich—you can see all the amazing recipes of Pathway here. Hurricane Ida made landfall on August 29, 2021, cutting a path of destruction across part of South Louisiana. La Place, Louisiana was particularly hard hit, and La Place happens to be the hometown of Smidgen host and owner of Red Stick Spice Company, Anne Milneck. From that ruin, Anne responded by creating a beautiful tribute, Pathway: A Culinary Journal. One part recipe collection, one part guidebook, Pathway contains gorgeous pictures, enticing recipes, and a special invitation to visit these places that were most profoundly impacted by Ida. Join us on this episode of Smidgen to explore Pathway through the stories and recipes of this special region of Louisiana.   Mentioned on the show: - Anne walks us through the delicious preparation of a Hot & Crispy Des Allemands Catfish Sandwich. After listening, view the recipe for yourself here. - Smidgen, Season 4 is a geaux! We need to hear from you—literally! Email audio messages of your cooking conundrums to Anne and we'll pick select questions to be answered by Anne in our upcoming season. Send audio of your questions to info@redstickspice.com and then listen to Season 4 to hear if your questions was chosen! - Do you know who got news of Pathway first? Our newsletter subscribers get the first peek at what we're cooking up at Red Stick Spice Company. Sign up for our newsletter here. We hope you loved learning more about South Louisiana and are intrigued to make your own visit down bayou soon. Don't forget to email audio of your cooking questions to Anne. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

The very first interview on the very first episode of Smidgen was with Galen Iverstine of Iverstine Farms Butcher. Galen is back on this Season 3 finale episode of Smidgen to talk about what impact the last year had on his small business; what he learned as a rancher from the pandemic; and what customers are shopping for now at the meat counter. Galen and Anne Milneck, host of Smidgen and owner of Red Stick Spice Co. discuss the realities of shopping local—is “shop local” just a popular slogan or does it have real results for a community? Galen and Anne both had supply chain concerns when the pandemic lockdowns first were announced. If you’ve never really thought about how food gets to your local food provider, this part of the conversation will be enlightening and informative (really—if you’re thinking, “Uh, supply chain??” these two small business owners will give you new insights.) Finally, Anne uses one of her favorite items from Galen’s shop—the Iverstine chorizo—to make Cast Iron Chorizo Queso as she walks us through the recipe. Not too picante, but plenty flavorful, and mucho cheesy, Cast Iron Chorizo Queso is your next crowd pleaser or the perfect filling for tacos. Mentioned on the show: - ¡Que rico! Watch Anne prepare Cast Iron Chorizo Queso on Facebook Live. You can find the complete recipe over on the Red Stick Spice Co. blog. - Yes! Chili is a powder, but Chili Powder Blend is… well, a blend! Try any of the Red Stick Spice Co. chili varieties—from pleasantly warm to whoo-my-oh-my hot! - Anne is a big fan of the Butcher Bundles available at Iverstine’s. Galen mentioned the bundles briefly—take a peek and see if a Butcher Bundle is right for you. - Galen referenced a Freakonomics podcast episode about the supply chain that he thought was particularly good. Listen here. - Are you in the Greater Baton Rouge area (or do you plan to be?) Attend one of the Red Stick Spice Co. farm tours. One of the stops is Iverstine Farm. Learn more about our Farm, Food & Cooking Tour. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—each box contains a curated tea in addition to a full size spice and a local product. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. We loved bringing you this season of Smidgen. What would you like to hear about on a future episode? Did you have a favorite of Season 3? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

When you walk into Red Stick Spice Co. looking for tea, the staff will ask you, “Caffeine or no caffeine?” Your answer will set a course for your sipping future. Last week on Smidgen was all about tea from Camelia Sinensis. This episode of Smidgen is the no caffeine side of things—herbals and botanicals. Host Anne Milneck walks us through the leaves, flowers, bushes, roots, and other delights that make up herbal teas. The “rules” of herbal tea are different (in that there really aren’t any rules… for the most part.) You get lots of flavors with herbal tea, but one of the main reason folks opt for herbals is for wellness properties. Anne highlights two herbals in particular that are noted for their attributes—meet kudzu root (yes, the invasive plant which also happens to be the hero of Hangover tea) and learn more about anti-oxidant rich rooibos (and finally feel confident about how to pronounce the name of this rich, red tea.) To close, Anne offers a “sipping segment” featuring Namaste tea—perfect for yogis after a deep yoga practice or anyone who wants a bit of restoration. Anne selected this tea to prepare since it has layers of aromas followed by flavors and colors, topped off by benefits for you to experience. Mentioned on the show: - Wow—did you hear some of the teas Anne mentioned? Try Fais Do Do (made with chamomile and rooibos) or Biscotti tea (beautiful cornflower bring color and flavor.) Get some replenishment with Rooibos Renewal. - Wellness is a property, but it’s also a tea. Sip Wellness and enjoy! If you really need to unwind, give Chill tea a try. - See all tea selections offered by Red Stick Spice Co. on the website. From single variety to blends to botanicals, we are sure to have a tea you will love. - Anne mentioned that lots of customers like rooibos as an alternate to coffee. (Producer Catherine is now hooked on Vanilla Rooibos, a tea she tried after this episode.) - Did you miss it? Catch last week’s Camelia Sinensis episode to get your dose of black, white, and green tea. - This gorgeous tea is what Anne would serve at a luncheon. Get French Lemon Ginger tea and fall in love for yourself! - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—each box contains a curated tea in addition to a full size spice and a local product. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. Did this episode get you thinking about herbals? Ready to try a blend? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Watch the leaves dance about in the water, allow the aroma to change and develop, maybe gently raise and dunk the infuser in your cup… and in a few minutes, take a sip of something rich and complex. It’s tea—delicious, flavorful joy in a cup. Red Stick Spice Co. is a spice shop, yes, but it’s also a purveyor of tea. Anne Milneck, host of Smidgen, is a tea sommelier and certified tea lover. All of the skills that make Anne passionate about blending spices translate to the world of tea (and what a world it is!) In this first of two tea episodes, Anne talks about tea from Camelia Sinesis—the tea plant that produces black, green, and white tea. In this episode you’ll learn everything you want to know about the most common varieties of tea; equipment to brew a great cup; how to brew; how to appreciate the flavors evoked by tea (and how that differs from flavored tea—which are also delicious and wonderful.) Anne teaches a bit about caffeine and bitterness: two factors that are important to understand when considering tea (Anne even walks producer Catherine through a test to learn more about bitter receptors. You’ll want to try this yourself!) To close, Anne offers a “sipping segment,” introducing listeners to The Big Fig—a great tea blend that combines fig, cinnamon, and green tea. Anne selected this tea as a fragrant and savory introduction for the person who wants the benefits of green tea, but might not yet be familiar with the concept of “pleasantly bitter.” (A phrase you will learn and love from this episode.) Mentioned on the show: - Intrigued by some of the teas you heard about on the episode? Try The Big Fig or Razz-ma-tazz or even indulge in a dessert tea like Chocolate Covered Strawberry tea. Want more? We’ve got you covered……. - See all tea selections offered by Red Stick Spice Co. on the website. From single variety to blends to botanicals, we are sure to have a tea you will love. - Did Anne sell you on a tea infuser? What about a glass press for tea? Explore the teaware  at Red Stick Spice Co. so you can pick just the right pot, infuser, or cup for you to enjoy your sipping. - Reminder: next Smidgen episode is about botanical and herbal teas. - Are you in the greater Baton Rouge area? Come visit our shop and look forward to the Barista-led tea bar that will open inside our store soon! - Did your ears perk up at the mention of a tea class, led by Anne? Red Stick Spice Co. offers a variety of classes—even some online classes (we’re talking to you, worldwide Smidgen listeners!) Check the calendar and find a Red Stick Spice Co. class for you. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—each box contains a curated tea in addition to a full size spice and a local product. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. We want to know if you tried the tonic test and what exactly you learned about tea in this episode Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Here we are, back with our ol’ pal CHICKEN! This reliable protein finds the way onto many of our dinner tables (for lots and lots… and lots of meals.) With all this poultry, it could be easy for chicken to be boring or even a chore. Anne Milneck, chef and owner of Red Stick Spice Co. has some things stored in the pantry to let chicken be the star of dinner. Long time listeners of Smidgen know that Anne might even joke about the most convenient forms of the bird (we’re looking at you, boneless skinless chicken breasts!) and there is a lot to learn about the various cuts of chicken, since each portion requires different things for cooking. Anne offers some teaching about what to expect and how to prepare whole chickens; thighs; breasts; and even (gasp!) chicken tenders. Listen to this episode to get a new perspective how to prepare chicken if that’s what is on the menu. Next Anne shares five items to stock up on (and understand!) if you want to keep chicken interesting. You’ll know how to create new and exciting recipes night after night with Anne’s five pantry staples. Finally, this episode features some of the staffers of Red Stick Spice! Right from the shop floor, you’ll get the skinny on what home cooks like you are looking for, and how the staff helps solve any chicken quandary that comes up. Mentioned on the show: - This is a chicken recipe to get excited about! Cashew chicken coconut meatballs with curried tomato sauce. Oh yum!  Get the recipe here on the Red Stick Spice Co. blog and be sure to catch Anne making this dish on Facebook Live. - Anne gives a shout-out to the Zuni Method Chicken. There is a whole post about Sunday Roast Chicken which features a detailed description and recipe. - Brine! We’ve got you covered with a dry brine or wet brine. - Did your ears perk up when you heard about a Kale Caesar Salad? Perfect with chicken, maybe this hearty salad will become a part of your weekly meals. - Spice is nice! Especially for chicken, here are some of the blends to try: bold Barbacoa is your new BBQ flavor with a twist. Mole blend delivers Latin flavors. You heard it more than once: it’s Nashville Hot Chicken! Ow! - Did you hear the staff mention Fixin' Chicken spice blend? They all seemed to love it-- we think you will, too. - Avocado oil is your poultry friend. Welcome back to Madras spice blend and Garam Masala. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. What did you think of these pantry staples? Did this give you a new view of chicken? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

It happens to everyone—don’t panic—and there is hope to escape. We’re talking about cooking ruts. Even Anne, a chef and foodie pro, has known a rut or two in her time and assures us it’s not just the pandemic that is causing this bout of malaise. In this episode, Anne diagnoses two common cooking ruts and gives specifics on how to get out. Anne details how to take your most successful meals—the mainstays, the favorites—and make strategic swaps to give new life to your staples that you don’t want to forgo. You’ll get new ideas for the regulars that are sure to return the spark to your meal planning. Do you know your base palate? This mental experiment is sure to give you food for thought and explain some of your habits and tendencies for your cooking. Anne walks producer Catherine through the concept of a base palate—try it yourself to get some insight about how your base palate might inadvertently lure you into a cooking rut. Finally, Anne suggests how following a recipe can actually be a step to breaking free of a cooking rut and set you back on a happy cooking path. Mentioned on the show: - To the letter! Try Ottolenghi’s Seared Salmon with Pine Nut and Currant Salsa. Watch Anne prepare this dish on Red Stick Spice Co’s Facebook Live. - Anne gave Ottolenghi’s cook book Jerusalem a shout-out; learn more on Ottolenghi’s website. - Inspired to try Anne’s swaperooni? Red Stick Spice Co. has some fabulous flavored oils, including Roasted Garlic Avocado Oil. Experimenting with acids? Select a balsamic to compliment your meal. - Intrigued by the Taco Tuesday blend Anne mentioned? Or adding cinnamon to savory beef stew? There are so many Red Stick Spice Co. spice blends to choose from—you can also find beautiful saffron threads for the Seared Salmon with Pine Nuts and Currant Salsa. We have a spice for you! - Anne drew some inspiration from Deb Perelman of Bon Appetit in a post (authored by Kelsey McKinney.) Read the post, titled, I Fell Into a Deep Cooking Rut—Here’s How I Got Out. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! Did you need this ep? Have you been in a cooking rut as of late? Did you get some unstuck ideas from the show? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

It’s the equipment episode of Smidgen!  It’s not just food that goes into meal preparation. Anne takes us on a tour of the kitchen—from smallwares to the stove to the oven to electrical tools—everything we use to be amazing home cooks. Since Anne just spent the pandemic building out a 2,000 ft teaching kitchen, she’s got lots of thoughts about what goes into a kitchen that serves the needs of cooks who are making meals for families daily. Want to learn how your oven works? Anne has a couple tests you can perform at home to identify hot spots, broiler quirks, true heat and more. Do you need to outfit someone’s kitchen or you want to know what items are the best multi-taskers? Anne shares the smallwares that get the job done (and if you don’t love tongs now, you will by the end of the show!) You’ll learn how to manage heat (and why it’s so important for cooking.) Finally, Anne introduces the Monogram line of ranges and ovens that she selected for the Red Stick Spice Co teaching kitchen and why she took the plunge. To cook, Anne’s got Rosemary Chicken Pizzettas—so tasty and you can make tonight! Mentioned on the show: - Red Stick Spice Co. Rosemary Chicken Pizzettas. Watch Anne prepare the pizzettas on Facebook Live! - Try the bread in the oven test to discover the hot spots (or not spots). An oven thermometer (even an inexpensive one) will show if your oven temp is true. - Whip up some cupcakes to experiment with the convection setting on your oven.   - Listen back to Smidgen, Season 1 to hear more about your Instant Pot. - Learn more in store about Staub cast iron; pick up a microplane; sneak around the shop and count exactly how many pairs of tongs Anne has stashed at Red Stick Spice Co. - Curious about what the Red Stick Spice Co. teaching kitchen? Peek some pictures here on the blog. Experience it for yourself with a class at Red Stick Spice Co. - We love Monogram and think you will, too. Visit the Monogram website here. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. Did this episode get you excited about any kitchen equipment? Did you buy a bevy of tongs? How about cooking the Pizzettas? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

The pandemic impacted so many families’ eating routines, but one thing that never changes is the need to get dinner on the table quickly. Quick dinners that are hot, nutritious, and delicious are always in demand, no matter what the current circumstances.   How much of fast dinners is hype? What can we keep in the pantry to make quick dinners easier? How do we keep fast dinners from getting boring (or plunging us into a cooking rut?) All these questions and more answered on this episode of Smidgen, the podcast of Red Stick Spice Company. Host Anne Milneck shares tips and strategies to help the home cook get ready to make fast dinners, even multiple times a week. Special this episode: we hear from Meredith Waguespack, CEO of Sweet Baton Rouge, as she describes the dinner situation in her home. As a business owner and Mom, Meredith experiences the need for dinner in a hurry often—you’ll likely recognize some of your own situation after hearing from Meredith. To close the show, Anne walks us through a true, for-real 30-minute dinner that is as delicious as it is fast: Easy Chicken Tikka Masala. This one is sure to become a staple in your home. Mentioned on the show: - Red Stick Spice Co. Easy Chicken Tikka Masala. Watch Anne prepare Easy Chicken Tikka Masala on Facebook Live! - Explore the Red Stick Spice Co. selection of spice blends as you pull fast dinners together. All things Indian use the flavors of Garam Masala—fragrant and savory. - Test drive a new spice blend on some crispy chickpeas. Anne recommends trying new spices in this yummy chickpea dish—you get to experience the flavor, imagine what else you’d like to try with that blend AND you get a delicious snack. Recipe here. - Anne suggests you try spice blends like Zahtar, Zhug, or Berbere on the chickpeas to get familiar, then bring those spice blends to your other meals. - Thaw the right way! Here’s a post on proper defrost techniques here on the Red Stick Spice Co. blog. - Did you hear our previous Smidgen episode where Anne explains the famous stock bag for your freezer? Listen here (and fall in love with slab grilled cheese, by the way.) - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! - Visit our friends at Sweet Baton Rouge and follow on Facebook and Instagram. Thanks again to Meredith for being on Smidgen! - Use Smidgen15 at checkout to save 15% on your purchase, just for Smidgen listeners.  What is dinnertime like in your house? Did you get some new ideas for getting dinner together quickly? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Smidgen is back! The podcast of Red Stick Spice Company, hosted by Anne Milneck, kicks off Season 3 with a dive into some of the best (and most delicious) food trends of 2021. The prior year had people cooking—a lot—and now, this year, folks are getting specific about the brands used; high-quality, top of the line spices and ingredients; and adding fancy touches to go-to weekly dinners (standby for more on that in a moment!) If you want to be ahead of the foodie curve, you’ll get introduced to all these amazing food trends. Big breakfasts are… well, BIG, with homemade, from scratch biscuits, bacon, and eggs (seasoned with French Herbs de Provence or Brunch Spice Blend.) Anne explains how Bannoffee jumped from the Great British Baking Show (in the form of Bannoffee pie) to cake balls, cupcakes, PANCAKES (!) and more. Mocktails, cocktails, and fancy drinks with humble foods are all happening (Anne is the originator of that last trend—y’all take it from here.) Barramundi makes an appearance and the show closes out with all things Smashburger. For you to try at home, Anne walks you through a Smashburger paired with Anne’s twist on a French 75 cocktail. We’re glad to be back and can’t wait to hear what trends you jump on after this episode. Mentioned on the show: - Red Stick Spice Co. Smashburger recipe here. Watch Anne make a Smashburger on Facebook Live and then make one in your home. - Yum up your Smashburgers with BBQ Shrimp Seasoning or try Back Yard Burger Blend - Going big on the BIG breakfast? Cure your own bacon with Prague Powder #1 - It might be a breakfast, but Brunch Spice Blend is waiting for you. - Get in on the Mocktail trend with a delicious strawberry shrub syrup - Use discount code Smidgen15 at checkout for 15% off your purchase—just for Smidgen listeners! Anne is waiting to hear how you are going to hashtag the trend of humble food with extravagant cocktails. Hit us up with what you are enjoying with your Smashburgers on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

New year, new flavors, by now you probably have some new cooking skills, new favorites AND now—a new season of SMIDGEN, the podcast of Red Stick Spice Co is coming soon. Join your host Anne Milneck—chef, spice girl, and teacher to talk about… the food trends you need to know about (and how to bring these trends to your own table); how to cook for your family NOW; cooking ruts (and how to get out of them); we’re going to take a deep dive into tea—two whole episodes! and SO MUCH MORE. Also new on Smidgen: each episode, host Anne will walk you through a new recipe that you will love. Listen to this home cooking podcast and get inspiration for dinner tonight! We’re ready to have a lot of fun with the new season of Smidgen and you are invited to come along. Check out all of Red Stick Spice Company socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Quarantine has revealed for many of us the importance of a well-stocked pantry; for some, their pantry was an absolute lifeline in a tough time. Anne Milneck—chef, owner of Red Stick Spice Co., and host of Smidgen— talks on this bonus episode about pantries, staples, and stocking up. How do you make sure you’re stocking stuff you actually use? How can sauces make all the difference for your pantry meal planning? Should you stock up on spices? What do oils and balsamics have to do with a well-planned pantry? What mindset should you have about planning your pantry? All this and more on this episode of Smidgen. Mentioned on the show: - SPECIAL ANNOUNCEMENT: Online cooking classes with Anne Milneck! No matter where you are in the world, you can learn from Anne via Zoom. Class listing here: https://www.redstickspice.com/collections/cooking-classes - Curry is a dish that can almost wholly be made with pantry items. Explore all the curry options on the Red Stick Spice Co. website (including some of the spice blends.) - Lentils are another pantry staple that can be made quickly and can host a variety of flavors. There’s a lot about lentils on the Red Stick Spice Co. website: https://www.redstickspice.com/search?q=lentils (There’s also a round-up of 25 bean recipes that can inspire many meals here.) - Your freezer is an extension of your pantry, especially for veggies and meat. Our local butcher is Galen Iverstein, of Iverstein Farms. (Galen was on the very first episode of Smidgen, listen here.) - Get the Essential Spice Starter Set—combine spices from this set to deliver the flavors of the world to your meals. The Essential Spice Starter Set makes an awesome wedding gift or for someone setting up house. - You won’t believe the array of flavors found in the balsamics at Red Stick Spice Co.! Catherine might have got in trouble for chugging blackberry balsamic; Anne touted the strawberry and honey ginger balsamic. - Olive oils (in dark bottles) can store great in a pantry—see the selection of olive oils offered by Red Stick Spice Company here. - Catch Red Stick Spice Company on Facebook Live! Anne and her crew will be cooking live. Follow along or get some ideas for dinner. Red Stick Spice Co on Facebook: https://www.facebook.com/redstickspicecompany We invite you to reach out to us with any ideas you have, or just to say hello and check in. Contact us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Any peek into foodie social media during quarantine has revealed pictures of beautiful loaves of bread, tales of sourdough, and beautiful cakes and cookies (still warm from the oven.) Everybody is baking! Anne Milneck, intrepid host of Smidgen and owner of Red Stick Spice Company is… how to say it… not an avid baker (she even claims FOF—fear of flour.) That’s why on this special bonus episode of Smidgen, Anne talks with Sarah Joy Hays, baker and proprietor of Counterspace bakery in Baton Rouge. Listen to this episode to learn what bread recipe you could bake today; what resources will help you become a sourdough superstar; Sarah Joy’s must-have piece of equipment for baking; and Sarah Joy’s top tip for becoming a better cake and cookie maker. Mentioned on the show: SPECIAL ANNOUNCEMENT – Cooking classes by zoom! You can take a class with Anne Milneck of Red Stick Spice Co. online. Register here: https://www.redstickspice.com/collections/cooking-classes Counterspace in Baton Rouge. Website: https://www.counterspacebr.com/ Instagram: https://www.instagram.com/counterspacebr/ Sarah Joy drops a lot of resources on the episode including… For sourdough, Sarah recommends Baker Hands. The book A Baker’s Year by Tara Jensen is the sourdough cookbook she suggests. Zoe Bakes is the Instagram of Zoe Francois. Ms. Francois is the author of The New Artisan Bread in Five Minutes a Day. You can also follow @BreadIn5 on Instagram. Try this bread today! Rolls and buns? Check out Cloudy Kitchen—website and Instagram Didn’t the hibiscus shortbread sound delicious? Red Stick Spice Hibiscus flower is available or try Hibiscus Sugar. In the sugar department, Red Stick Spice Co. also offers Lemon Sugar and Strawberry Sugar (and other varieties, too!) Sarah Joy remarked about Saffron cookies having a wonderful warm quality. Red Stick Spice Company offers saffron in sealed one-gram tins. We really enjoyed making this bonus episode—what did you think? We invite you to reach out to us with any ideas you have, or just to say hello and check in. Contact us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

All this home cooking everyone has been doing either reveals your cooking skill limitations or inspired you to take things up to the next level. How can you become a better cook? What skills should every home cook improve right now? (And how can we improve our cooking skills?) Anne Milneck—chef, owner of Red Stick Spice Co., and host of Smidgen—tells us what are the top skills every home cook should know and how to improve them right away. Catherine O’Brien (Smidgen producer) gets Anne to talk about food presentation and plating (a pet topic of hers after watching so much Smidgen cooking.) For fun, Anne closes the show by sharing recipes and cooking challenges for the beginner, intermediate, and experienced home cooks. Mentioned on the show: - Make a curry! WARNING—you may find yourself making curries weekly once you get hooked on this dish. Versatile, easy, delicious—change the spices, change the dish. Work with a variety of veggies and proteins to make amazing curries. Try Chicken Curry in a Hurry to get started; explore all the curry options on the Red Stick Spice Co. website (including some of the spice blends.) - Soup season lasts 365 days. Award winning Summer Squash soup to handle the “squash situation” that lots of gardeners are experiencing now. Did we mention this soup won Anne an award? - Talk to your local butcher wherever you live. Our local butcher is Galen Iverstein, of Iverstein Farms. (Galen was on the very first episode of Smidgen, listen here.) - Change the profile of some of your favorite meals with Smoked Tomato Blend, a rich and aromatic spice blend that brings zest and dimension to sauces, chilis, soups, and more. Let Smoked Tomato Blend do some of the heavy lifting on taking your dishes to the next level.  - Catch Red Stick Spice Company on Facebook Live! Anne and her crew will be cooking live. Follow along or get some ideas for din din. Red Stick Spice Co on Facebook: https://www.facebook.com/redstickspicecompany We invite you to reach out to us with any ideas you have, or just to say hello and check in. Contact us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Parents with children of all ages, we see you! Right now, this very moment, you’re probably preparing food for the folks in your home. On this bonus episode of Smidgen, the podcast of Red Stick Spice Company, host Anne Milneck and producer Catherine O’Brien talk about the extra home cooking lots of parents are doing now. How can you use this time to get kids involved in cooking and meal prep? What can skills and experience can older kids learn now? What are some kid-friendly recipes to add to the rotation? All this and more on this episode.   Mentioned on the show: - Make Natchitoches Meat Pies tonight! Freeze the extras; these are perfect to make with kids of all ages. Recipe here: https://www.redstickspice.com/blogs/recipes/natchitoches-meat-pies?_pos=1&_sid=2bca1550c&_ss=r - Try Boucherie to flavor your meat pies - …Or Adobo blend - Check out The Feeding Doctor to get some insights on positive eating habits in families: http://thefeedingdoctor.com/ - Catch Red Stick Spice Company on Facebook Live! Anne and her crew will be cooking live. Follow along or get some ideas for din din. Red Stick Spice Co on Facebook: https://www.facebook.com/redstickspicecompany We invite you to reach out to us with any ideas you have, or just to say hello and check in. Contact us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

If you are hunkered down, practicing social distancing, and maybe wanting a little comfort, we have a little Smidgen bonus for you. Anne Milneck, host of Smidgen and owner of Red Stick Spice Company talks (remotely) with producer Catherine O’Brien. Anne shares her thoughts on why heading to the kitchen is a good idea right now, and can even be a source of joy in stressful times. Anne also has a unique perspective in our current circumstance: Anne’s son Clay has a chronic illness that requires extra care and consideration. Anne hit up Clay’s gastroenterologist Dr. Casey Chapman with a few questions that provides valuable information for all of us, especially folks who want to help #flattenthecurve. Finally, Catherine quizzes Anne about being a small business owner in uncertain times; Anne comes back with ideas for supporting your favorite small businesses and highlights the creativity and innovation that can arise from unusual circumstances. We invite you to reach out to us with any ideas you have, or just to say hello and check in.  Mentioned on the show: - Now is the Time to Overreact in The Atlantic - Flattening the Coronavirus Curve in The New York Times - Catch Red Stick Spice Company on Facebook Live! Daily at 4:30PM CDT, Anne and her crew will be cooking live. Follow along or get some ideas for din din. Red Stick Spice Co on Facebook: https://www.facebook.com/redstickspicecompany  - Catherine gave a shout out to her favorite dish (that is now on PERMANENT rotation in her household) featured in Season 1 on Smidgen—slab grilled cheese. Mmmmmm. Hear the whole episode here: http://smidgenpodcast.com/stock-options-stock-broth-curried-tomato-bisque-and-slab-grilled-cheese - Learn more about Crohns and Colitis from the Crohns and  Colitis Foundation: https://www.crohnscolitisfoundation.org/ Reach out to us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E7 We’re throwing it back here on the Season Two Finale of Smidgen to some vintage recipes that are making a comeback. Do you have memories from your young days of parents pulling out “fancy” china for entertaining and making certain dishes that are for special occasions only? Smidgen Host and Owner of Red Stick Spice Co. Anne Milneck speaks with Lili Courtney about some of these dishes, and our intrepid chefs give some makeovers to chicken tetrazzini, hummingbird cake (Southern Living Magazine’s number one, most viewed recipe EVER!), 70’s style cocktail meatballs (served in a crock pot, OF COURSE, with a sidecar of rainbow colored toothpicks), seven layer salad, and trifle. Cooking Segment: Part trip down memory lane, part tasty food analysis, Anne and Lili update vintage tastes to our modern palette. Inspired by their conversation, Lili and Anne head over to the Red Stick Spice Co. Test Kitchen and update cocktail meatballs and whip up a hummingbird cake trifle. Tis the season to entertain, and both these dishes would be a delicious compliment to any gathering. Mentioned on the show: - RECIPE: Sweet and Sour Meatballs with Pine Nuts and Currents. Lili is sharing her meatball recipe for you to try and wow your friends and family - RECIPE: Now’s the time to get the trifle dish out of the back shelf for Hummingbird Cake Trifle OR serve in individual glasses (like a stemless wine glass or a martini glass) - Shhh! Don’t tell anyone it is store bought ice cream! Anne’s Mother’s Romanoff sauce is cool and delicious - The original Southern Living Hummingbird Cake Recipe is on their website here - Ooh la la, customer favorite Champagne Pear Chardonnay Vinegar makes a grand appearance in the cooking segment - Capital Heights Spice is versatile, full of shallots, citrus, and nutritional yeast. Plus, it’s salt-free - We enhance all the flavors of the Hummingbird Cake with the Red Stick Spice Co. Pumpkin Pie Spice (banana loves cardamom!) - Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Did this episode inspire you to update your own favorite vintage recipes? Also, this is the last episode of Season Two—we’ll miss you while we’re away, but we would love to know if there’s anything you want to hear about on Season Three. Tell us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E6 Lots of customers discover Red Stick Spice Company after being given the directive to reduce salt consumption. What better place than our shop to reduce salt without losing flavor? We also hear talk of the DASH Diet—a little bit “Baton Rouge famous” due to research and development at Pennington Biomedical Research Center. To learn more, we’re joined by Renee Puyau, Registered Dietician at Pennington. Renee explains how DASH was originally developed for hypertension, but also supports other health benefits, too. Since DASH is fruit and veggie heavy, Renee gives lots of tips for how to get more servings into each day. (Friendly reminder: this episode is for informational purposes only and is not a substitute for medical advice.) Cooking Segment: Host and Owner of Red Stick Spice Company Anne Milneck takes what she learns from Renee into the Test Kitchen to make a flavorful chicken cutlet using Zahtar. The salt is scant but the taste is plentiful due to Zahtar’s distinct zing—sumac, sesame seeds, and citrus zest come together for a bright flavor that will keep you from missing the salt. The Zahtar chicken is topped with a lush green parsley salad (get those veggies in!) making for a DASH-friendly, quick to prepare dinner. Mentioned on the show: - RECIPE: Make your own Zahtar Chicken with Parsley Salad for dinner tonight! Quick, delicious, DASH friendly - Find out more about the DASH Diet on the Pennington Biomedical Research Center website - Zahtar is where it’s at for flavorful chicken or a bit of Middle Eastern flair for a variety of dishes - We offer an abundance of salt-free spice blends to choose from. Anne gave a shout-out to our Red Bean Seasoning and Gumbo Seasoning. Also give a look to our Smoked Porcini, Shallot & Mustard - Salt Free blend. Don’t forget the Alleppo Pepper! - Cameron came in with our Red Stick Spice Company Oregano Olive Oil to bump up the flavor - If you have a loved one who is watching their salt intake, we offer a Salt Free Zone gift box that would make a delicious and helpful present - Join us for our Not My Mother’s Chicken cooking class!  This Milk Street Partner Location class highlights cooking skills as well as inspiring recipes. Zahtar Chicken with Parsley Salad is on the menu! - Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Did we win you over with Zahtar? Did you already know about DASH? We want to know! Tell us about it on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E5 “Local food” is a term we hear more and more. It feels good to say, it seems to capture the spirit of an ideal we would like to uphold. Looking a bit closer, the issue of local food gains some depth and complexity. On this episode of Smidgen, host Anne Milneck starts off her local food journey by speaking with John Cotton Dean, Director of the Rural Prosperity Initiative for the Central Louisiana Economic Development Alliance (CLEDA.) John breaks down food deserts, identifies who are the stakeholders in local food production, and explains how each of us can have a major impact on local food in our own communities (hint: only $5 per week!) Anne is currently working to be a Louisiana Food Fellow through CLEDA. Next, we talk to a real-life urban farmer—Allison Guidroz of Fullness Farm. Allison and her husband farm in Baton Rouge, growing fresh produce for local restaurants, farmers markets, and for their CSA subscription program. Allison shares the reality of local food and some of the joy involved in working with the seasons, producing fresh veggies year-round. We are confident you will come away from these interviews informed, but also inspired about what is being produced in your own communities (and maybe even your own garden!) Cooking Segment: Taking a tip from Allison, we head to the Red Stick Spice Test Kitchen to make Eggplant Parm Burgers. Wowza! If you are going meatless or want a dish that uses a bumper crop of eggplant, this dish is sure to please (it even converts cooking assistant Cameron into an eggplant eater!) Made with our savory Farmstand Veggie Blend, these burgers are quick to prepare and delicious to eat. (We also have a version of the recipe to make meatless eggplant meatballs.) Mentioned on the show: - RECIPE: Lemme at ‘em! Eggplant Parm Burgers are sure to become a go-to dish for you. Cameron whipped up Slow Roasted Cherry Tomatoes to serve as a condiment for the burgers (also a perfect solution to the moment when your home garden produces more cherry tomatoes than you know what to do with.) - John referred us to The Johns Hopkins Center for a Livable Future to learn more about sustainable food systems and the National Sustainable Agriculture Coalition to understand food policy as laypeople - Allison and her husband were inspired by Eliot Coleman and his farm in Maine - Join us for a Red Stick Spice Company Farm, Food, & Cooking Tour! A day-long tour filled with farming and food, and ends with a fabulous cooking session. One of the many stops is a fun and informative tour of Fullness Farm. Connect with local food in a real way on this tour. - Our Farmstand Veggie Blend is great on the eggplant, but it also can perk up veggie dishes that have become a bit same ol’ same ol’ - Use our Premium 18 Year Aged Balsamic Vinegar to make the Slow Roasted Cherry Tomatoes - We offer an array of beautiful Avocado Oils that are perfect for roasting a variety of vegetable dishes - Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Did this change your thinking on local food? Tell us about it on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E4 A large pot, the smell of sugar and fruit (and maybe some peppers) filling the air, plus stirring—lots and lots of stirring. Homemade jams, jellies and preserves are all the rage. Our friend Ashley Andermann of Grinning Jupiter Jammery joins host Anne Milneck to talk about confidently making jams and jellies at home. In the Smidgen cooking segment: Ashley and Anne head to the Red Stick Spice Company Test Kitchen to make a batch of must-have blackberry pepper jelly. Ashley shares how most people already have the necessary equipment in their kitchens to start jamming, and gives tips for getting a good batch (without worrying about food borne illness or spoilage.) By the end of the episode, we hope you will have the know-how and facts that will set you up for water bath canning success. Jams and jellies from scratch make fabulous gifts and are the perfect solution to a bumper crop in your garden (or in your neighbor’s garden as Anne illustrates from her confession of fruit theft.) Ashley forages for much of her ingredients, showing how canning can be a sustainability effort, tracing the history of this activity that has become popular again. Mentioned on the show: - RECIPE: You can do it! Make your own Blackberry Pepper Jelly for a fun afternoon with family or friends. - Ashley frequently uses Red Stick Spice Balsamic Vinegars. Strawberry Balsamic and Fig Balsamic are fabulous compliments; our Champagne Pear Balsamic has legions of raving fans. - After you get hooked on canning, try your hand at pickling. Our Red Stick Signature Pickling Spice will get you started. - You can get one of Ashley’s Grinning Jupiter Jammery products at Red Stick Spice Company—we can ship them as gifts! Ashley also offers her products through her Etsy Shop. - In the Baton Rouge area, attend one of our upcoming Jam and Jellies classes hosted right at Red Stick Spice Company. - Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. If you take the plunge into jamming, we’d love to hear about your sweet adventures  on Facebook, Instagram, or Twitter. We wish you all the delightful pop of a sealed canning jar. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E3 Happy Thanksgiving! Food, memories, family—on this episode of Smidgen, host Anne Milneck explores each of these elements as she tries to get to the bottom of a childhood Thanksgiving memory she has about a turkey being dropped and the chaos that ensued. As often happens with family memories, it is hard to get one consistent version of events (despite Anne asking several key family members.) After this venture into “turkey true crime,” Anne talks with her son-in-law Ben about a five-alarm event from last Thanksgiving to illustrate that even disasters don’t have to derail a happy holiday. Next, Anne takes some questions from listeners (recorded at our recent Smidgen podcast live recording) about some real-world Thanksgiving issues. Stuffing or dressing; cooking for two; gravy; non-turkey main dishes; and the dreaded clean-up are some of the topics covered. Cooking Segment: Anne and Lili Courtney hit the kitchen to prove that when it comes to Thanksgiving, sides are where it is at with Cast Iron Brussels Sprouts with Bacon. (Can you smell the bacon already?) Mentioned on the show: - RECIPE: Cast Iron Brussels Sprouts with Bacon. Celebrate peak Brussels sprout with this divine side that goes from stovetop to oven to table in your cast iron. - Smoky and delicious, these Brussels are made with Cranberry Balsamic and our available-year-round Cranberry Maple Rub. - Try a new stuffing recipe that is similar to a savory bread pudding. Our Wild Mushroom and Sourdough Stuffing is ready to become your new obsession. - Anne can recommend these turkey stocks (to be used in a pinch) or if you are deep frying your turkey. Kitchen Basics and Swanson.  - Need a little color on your Thanksgiving table? Make a Quick Pickled Red Onion to bring zing and a splash of red to the buffet or table. - Brine turkey easily, wet or dry; breasts only or whole bird. Try the Red Stick Spice Turkey Brine if going wet. Try Anne’s signature combination Dry Brine. - If you want to try something different as your Thanksgiving main dish, consider Crawfish Stuffed Pork Tenderloin with Tasso Cream Sauce or a ham baked up with the Red Stick Spice Ham Glaze.  - Embrace Autumn with our seasonal blends here. Anne's go to favorites are Autumn Spice Blend and Pumpkin Pie Spice. - Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co, special for you, our Smidgen listener. We send you and yours all the best for this Thanksgiving, and tidings for un-dropped turkeys and no dishes engulfed in flames. Tell us about your holiday on Facebook, Instagram, or Twitter. Traveling over the river and through the woods this season? Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E2 We are getting to the bottom of a question heard daily at Red Stick Spice Company: How do I use spices? Last week, Smidgen hosted Rosemary Gill from Milk Street for her take on using spices. In this episode, Smidgen host Anne Milneck speaks with producer Catherine O’Brien for Anne’s take on the how, when, and why of spices. The cooking segment brings it all home with a recipe that uses a surprising spice (well, surprising for a cookie) and utilizes a technique that will transform your baking. Cooking Segment: Anne and Lili Courtney prepare Molasses Cookies with Garam Masala in the Red Stick Spice Co. Test Kitchen. Mentioned on the show: Now Available: We’ve created The Essential Spice Starter Set to establish or refresh a pantry. This kit makes a perfect gift. RECIPE: Beautiful browned butter and Garam Masala create magic for Molasses Cookies in the cooking segment with Anne and Lili. Red Stick Spice Company is now a Milk Street Partner Location! Experience the Milk Street way at Red Stick Spice Company through one of our many classes.   Make sure you listen to Anne’s conversation with Rosemary Gill in the premiere episode of Smidgen, Season 2. Catherine quizzed Anne on some basics including Smoked Paprika, Roasted Granulated Onion and Roasted Granulated Garlic. Get into some of the blends offered by Red Stick Spice Co. like our Autumn Spice Blend; get adventuresome with our Chai Spice Blend. The ladies of Smidgen talked salt and Anne shouted out Smoked Porcini Shallot Mustard blend as a full flavor blend that keeps an eye on the salt.   If you're in Baton Rouge, don't miss our 60 Minute Spice Master class. Try your hand at blending spices—in 60 minutes you’ll be a pro! Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Do you now know how to use spices? Whether a novice or a spice pro, what were your takeaways? Let us know on Facebook, Instagram, or Twitter. As we kick off Season 2, you can always go back and revisit all of Season 1 on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S2E1 We are back with Smidgen, Season 2, ready to bring you fabulous food and in-depth interviews plus several items of exciting news. Up first, Red Stick Spice Company recently certified as a Milk Street Cooking Classes Partner Location. Milk Street is a media company founded by Christopher Kimball, focusing on cooking fundamentals and developing delicious flavor profiles. To share the Milk Street way, we are joined on Smidgen by Milk Street Education Director Rosemary Gill. Rosie is a wealth of information on how to use spices, bringing maximum flavor to your cooking, the difference between being a recipe-follower and an improv cook. Rosie explains some tips and techniques for using spices that you can try today. (Cue the cooking segment!) Cooking Segment: After the interview, Anne heads to the kitchen with Lili Courtney to cook up Crispy Chickpeas, Two Ways, using the very approach discussed by Anne and Rosie. Smidgen is a finalist in not one but two categories in the Discover Pods Awards! Please vote Smidgen today for Best New Podcast 2019 and Best Arts Podcast. Voting closes November 18, 2019, 6PM EST. Mentioned in the podcast: Now Available: The Essential Spice Starter Set. We took Rosie's list of essential spices (with Anne's addition of onion and garlic) and created The Essential Spice Starter Kit. Start or refresh your spice rack; makes an excellent gift. RECIPE: Crispy Chickpeas, Two Ways. Serving suggestions for the chickpeas include being served as a crisp salad topping; an elegant garnish for hummus; an accompaniment to a cheese board; enjoy a handful as a quick snack! Try Red Stick Spice Company’s All Natural Avocado Oil. Neutral flavor, high smoke point, great for cast iron cooking; a kitchen staple. The spice blends we used on the chickpeas: Garlic Maple Rub (Lili’s choice) and Berbere Spice (Anne’s spicy and flavorful choice.) Experience the flavor of fenugreek in this blend. You’ll love the Berbere blend in a pot of lentils or on our Berbere Chicken. It does wonders for a pan of spiced Pecans! Learn more about Milk Street here. If you're traveling to Boston, check out a Milk Street Cooking Class. Browse all of Milk Street's partner locations so that you can enjoy a Milk Street class no matter where your travels take you. If you're spice-curious and in the Baton Rouge area, our 60 Minute Spice Master class is a must for you. Just one hour to full spice transformation! Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Be sure to reach out to Red Stick Spice Company on Facebook, Instagram, or Twitter. Final item of exciting news: Smidgen is now available on Pandora! As we kick off Season 2, you can always go back and revisit all of Season 1 on Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

S2E0 Smidgen, the podcast of Red Stick Spice Company will be back with Season 2 very soon! We have some wonderful guest interviews to share with you and some amazing food you can prepare at home.  We are excited to announce that Smidgen is now available on Pandora! Smidgen is a finalist for not one but two categories of Discover Pods Awards! For your consideration, Smidgen is up for Best New Podcast of 2019 and Best Arts Podcast. Please vote for Smidgen! (Voting closes November 18, 2019, 6PM EST.)  Listen to all of Smidgen, Season 1 on Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app. Subscribe now so you don't miss an episode of Season 2. Smidgen is the podcast of Red Stick Spice Co.  

S1E7 Now we gather. This simple motto carries a deeper meaning beyond the first glance, its significance can be experienced by preparing a meal and enjoying it with family and friends. Licensed Clinical Social Worker Leslie Todd joins us on Smidgen to talk loneliness, isolation and how those factors affect mental health, plus what actions we can all take to counteract the negative results. Host Anne Milneck and Leslie dive deep into how we form close, interpersonal connections and identify some of the barriers that prevent us from connecting (hint: some of these barriers buzz and beep all day and night, and might be in your hand right now.) The conversation turns to food, of course, and how the nourishment of food mirrors our most primal relationships. It is not a coincidence that eating together has the potential to bond and connect us. Whether you are an introvert or extrovert, Leslie offers ideas for reconnecting (including experiences like a cooking class at Red Stick Spice Co.) Cooking Segment: To bring home the idea of sharing a meal with others, Anne heads off to the kitchen with Red Stick Spice Co. store staffer Sara to prepare Roasted Cauliflower with Capers, Walnuts and Yogurt, a dish perfect for sharing with family and friends.  Mentioned on the show: RECIPE: Completely delicious Roasted Cauliflower with Capers, Walnuts and Yogurt—be sure to have naan on hand, and expect a clean platter after serving up this dish. The lemony yogurt in this recipe: game changer! Leslie Todd is a Licensed Clinical Social Worker. Learn more about Leslie and her practice, Strategies for Change at LeslieTodd.com. The gorgeous color of the dish comes from our Harissa Extra Virgin Olive Oil. We also used a sprinkling of Zhug. Our All Natural Avocado Oil and White Balsamic Vinegar provide the tang in the sauce drizzled over the cauliflower. This is not the first time Anne has thought about gathering. Read more about Anne’s take on the importance of gathering—she’s built her entire business around this one simple act that pays dividends in health and happiness. Leslie also recommended reaching out to a trusted loved one, mentor, school or church leader if you’re concerned with feelings of isolation or loneliness. You can connect with mental health professionals in your area via the Psychology Today website. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Be sure to reach out to us on Facebook, Instagram, or Twitter. We’d love to hear about how you gather with family and friends, or even what you’d like to hear on Season 2 of Smidgen (coming soon!!) Listen to Smidgen on Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

S1E6 There are a couple kitchen skills that are worth learning (and some that can have a huge impact on your home cooking), and Smidgen host Anne Milneck is here to tell you that making stock and broth at home can be a game changer. Our own tireless champion of the home cook Anne is interviewed by podcast producer Catherine O’Brien to learn why stock and broth are fundamentals of cooking, why we’re hearing about bone broth all the time, and how easy and doable it is to make stock and broth at home. By the end of the episode, we’re confident you’ll be setting up a veggie cuttings freezer bag and planning your first batch of homemade broth. Cooking Segment: After the stock talk, Anne and store staffer Madeline are in the Red Stick Spice test kitchen making the classic pairing of Curried Tomato Bisque and Slab Grilled Cheese. This is a real crossover meal—the soup is made with homemade stock and for fans of the sheet pan, that’s the tool that brings the crunch to our slab grilled cheese. Several of our own spice blends bring this meal to the next level of crowd-pleasing goodness—explore Vindaloo Curry, Madras Curry, and for garlic lovers, the Garlic Curry is a must. Mentioned on the episode: RECIPE: Feed-a-crowd Curried Tomato Bisque made with homemade vegetable stock is the perfect dish to practice your stock making skills. Serve with Slab Grilled Cheese.  What is the difference between stock and broth? What is bone broth and why is it so popular? Anne explains all (and gives practical tips for making stock, storing stock, and using stock) in this ep. Put your own spin on the bisque with any of the Red Stick Spice Co.’s curry powders such as Garlic Curry, spicy-spicy Vindaloo Curry, or the savory Madras Curry. While you are making the Slab Grilled Cheese, take a listen to our Sheet Pan Suppers episode (one of our most popular shows to date!) Poaching chicken is a great way to make a quick chicken broth. We use this technique to make our Curried Chicken Salad. We poach the chicken with a big handful of spices including Tellicherry Peppercorns and Cardamom. Turn the poaching liquid into a great broth for sipping or for the base of soups, stews or curries! As promised: shrimp stock-- Sweet Corn and Shrimp Soup with Smoky Bacon. A show stopper with tons of flavor from our Salt Free BBQ Shrimp Seasoning. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Do you have a veggie stock bag in your freezer? We’d love to take a peek at your stock makings on Facebook, Instagram, or Twitter! We can hear the crockpot lids now in anticipation of folks making their own stock. Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

S1E5 If you want to be a better cook, we have a free resource for you that is enriching, abundant, and may have been as-of-yet overlooked. Your public library is a wealth of information—sure, they have cook books, but you also may find magazines, historical cooking records, classes, and more! Mary Stein, Assistant Director of East Baton Rouge Parish Libraries (and irrepressible enthusiast for learning) bursts onto Smidgen to share the vast array of cooking tools that can be found at most every public library.  To put a finer point on things, you’ll hear Anne discuss one of her new favorite cook books, Salt, Fat, Acid, Heat by Samin Nosrat. You’ll also hear about the balance between going by the book, and confidently freestyling it in the kitchen. A different spin on “cooking the books.” Cooking Segment: In the kitchen, Red Stick Spice Co. store staffer (and avid baker) Cameron takes the lead with (non-baker) Anne to prepare a sumptuous Salted Dark Chocolate Cake. In the headiness of the cacao swirling in the air, Anne forgets the salt and goes for fancy sprinkles instead. No matter—the cake is a dream.  Mentioned on the episode: RECIPE: Salted Dark Chocolate Cake Need some chocolate intensity in your life? This is the cake for you. We recommend the Cyprus Flake Salt for this cake (or we totally understand if you fall under the sway of delightful sprinkles as we did!) Get thee to your local public library to discover all the cooking resources available to you for free Listening locally? Any East Baton Rouge Parish Library can help you become a card holder Find Mary Stein on Twitter The book Salt, Fat, Acid, Heat is required reading; makes an excellent gift to someone setting up home or starting their own home cooking journey Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Do you love your local library as much as we do? Please let us know on on Facebook, Instagram, or Twitter!  Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

S1E4 Maybe you got it as a gift, maybe you bought it on a whim, but if you have an Instant Pot electric pressure cooker that is still in the box, this is the episode of Smidgen for you! (If you are an Instant Pot enthusiast, we bet you will doubly appreciate our guest and the cooking segment.)  Bruce Weinstein is the author of The Instant Pot Bible, The Great Big Pressure Cooker Book and the forthcoming (and potentially game changing) From Freezer to Instant Pot. We talk specifically about the Instant Pot brand of pressure cookers and get Bruce’s latest and greatest in what he has been preparing in his pressure cooker.  Host Anne Milneck walks Bruce through an Instant Pot disaster (now only referred to in whispers as The Barley Incident) in order to learn more about how we all can set up Instant Pot meals for success, save them (if necessary), and avoid the dreaded “Burn” message. Cooking Segment: After talking with Bruce, Anne heads to the Red Stick Spice test kitchen with store staffer Cameron where they make a big pot of Smoky Instant Pot Red Beans & Rice.     Here’s a list of the links we mentioned in the podcast: RECIPE: Anne and Cameron cook up Smoky (and vegan!) Instant Pot Red Beans & Rice. Big takeaway: read YOUR electric pressure cookers’ owners manual. Tossed yours out? Never fear, the internet is here. There are many electric pressure cookers on the market; we use the 6 and 8 quart Instant Pot brand pressure cookers. Among Bruce’s many books, he covers pressure cooking in The Instant Pot Bible, The Great Big Pressure Cooker Book and From Freezer to Instant Pot. We turn to them all regularly. We’re also in love with Bruce’s book Sheet Cakes & Slab Pies. Yum! Bruce and his partner Mark host a lively cooking podcast called Cooking with Bruce & Mark. Their blog is equally as informative. Try the Red Stick Spice Company Smoked Extra Virign Olive Oil. Get your flavor on with Red Bean Seasoning and Smoked Sweet Paprika. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. If this episode got you to pull out your own electric pressure cooker, please let us know on on Facebook, Instagram, or Twitter! We have a feeling this episode will inspire a lot of Instant Pot owners to get pressure cooking.  Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

S1E3 Culture and food are deliciously intertwined, especially in South Louisiana. Chef Marcelle Bienvenu of the John Folse Culinary Institute at Nicholls State University has a lengthy and illustrious resume—and she’s Anne Milneck’s favorite teacher. Chef Marcelle and Anne dive into the roots of Cajun cuisine as well as reflect on Chef Marcelle’s experience as a Times Picayune food writer, a cookbook author, and as a colleague of food greats such as Paul Prudhomme and Emeril Lagasse. Prepare to be inspired by Chef Marcelle to think about your own food, friends, and family traditions. Cooking Segment: After the interview, Anne is joined by Red Stick Store staffer Sara in the Red Stick Spice Test Kitchen to prepare Chef Marcelle’s Cast Iron Skillet Corn Creole. GBD fans—golden brown and delicious—this dish is especially for you. Made with Red Stick Spice Company’s own The Stuff. Mentioned on the episode: RECIPE: Get out your seasoned skillet for Cast Iron Skillet Corn Creole made with The Stuff, comfort food in a pan Emeril Lagasse’s 1996 cookbook Louisiana Real & Rustic Check out all of Marcelle’s books on Amazon. Anne’s favorite: the Who’s Your Mama cookbook series The cookbook after Hurricane Katrina created to preserve some of the lost recipes of South Louisiana Cooking Up a Storm cookbook; a must for fans of the Times Picayune food section A history of Cajun cuisine and a curriculum text at the John Folse Culinary Institute, Stir the Pot Considering culinary schools? Be sure to look into the John Folse Culinary Institute at Nicholls State University, host Anne Milneck’s alma mater Use discount code SMIDGEN15 to save 15% your entire order (good for purchases at Red Stick Spice Company, not the John Folse Culinary Institute… not yet, that is.) Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Find Red Stick Spice Co. on Facebook, Instagram, and Twitter. Thanks for listening to Smidgen!

S1E2 It started innocently enough on foodie social media. Smidgen host and owner of Red Stick Spice Company Anne Milneck noticed pretty pictures posted of baked dinners, but now this classic method of preparing dinner bore a new, modern name: Sheet Pan Suppers. The “new” and “trending” adoration lofted on these meals made Anne a bit bemused, and (with tongue in cheek) cranky. On this episode of Smidgen, Anne tries to get to the bottom of where this trend started and why it holds sway over much of social media. First up is Molly Gilbert, author of Sheet Pan Suppers, who gives her thoughts about why sheet pan suppers are so popular, and shares her tips on how to pull off an amazing sheet pan meal. Next Anne draws upon Lili Courtney, cooking instructor, who has led a dozen Skillet & Sheet Pan classes at Red Stick Spice Company. Lili explains some of the techniques for sheet pan suppers and offers her thoughts as to why we’re all talking about them. To deepen her “investigation” Anne turns to social media expert Chelsey Blankenship and Erin Bowling (of the @eatbatonrouge Instagram account) to explore how trends ebb and flow, and the role of “influencers.” (Spoiler alert: we’re being influenced.) Cooking Segment: To cap it all off, Anne heads over to the Red Stick Spice Company Test Kitchen with store staffer Sara to actually make a sheet pan supper! Carrot tacos emerge from the oven on sheet pans, totally photo-worthy, and delicious (a fabulous use of Red Stick Spice Company’s Taco Tuesday seasoning.) Mentioned on the episode: RECIPE: Make your own trending dinner with our recipe for Sheet Pan Carrot Tacos. The tacos were baked with Taco Tuesday Blend and Garlic Jalapeno Extra Virgin Olive Oil. RECIPE: Don’t forget the Restaurant Style Big Batch Salsa! Molly Gilbert’s book, Sheet Pan Suppers. Find Molly’s website is Dunk & Crumble and be sure to listen to her podcast, And Eat It Too. Check out Lili’s Tarragon Mustard Sheet Pan Chicken Thighs. Be sure to keep an eye on our cooking classes and grab a seat in Lili’s next Skillets & Sheet Pans class. Social media manager Chelsey’s boutique is Sosis. Erin Bowling is the person behind the Instagram account, @eatbatonrouge. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Find Red Stick Spice Co. on Facebook, Instagram, and Twitter. Thanks for listening to Smidgen!

Bonus: Smidgen launched last week and we’ve been amazed with the response! Thank you to everyone who is listening, sharing, and reviewing the show. You can hear Episode 1 of Season 1 on Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app. We have a little bonus for you as a thank you for all the support. Host Anne Milneck, owner of Red Stick Spice Co. and podcast producer Catherine O’Brien do a short lightning round on the topic of Scratch vs. Store Bought—some of Anne’s opinions might surprise you! Don’t forget: all the recipes featured on Smidgen can be found at Red Stick Spice.com. The next episode of Smidgen will be out in a few days, so enjoy this bonus until then! Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Thanks for listening to Smidgen! Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

S1E1 Welcome to Smidgen, the podcast of Red Stick Spice Co.! “What can I do to make boneless, skinless chicken breasts taste better?” is the question heard day in and day out at our retail location in Baton Rouge, LA. To answer that question (and maybe even redirect the cook doing the asking) Anne Milneck, owner of Red Stick Spice Co. and host of Smidgen speaks with Galen Iverstine of Iverstine Farms Butcher to discuss the relatively new phenomenon of pre-packaged cuts of meat found in our grocery stores, how to get full flavor (while keeping our eye on our food budget), plus what it really means for a foodway to be sustainable. Cooking Segment: Next, Anne and Red Stick Spice Co. store staffer Madeline go into the Teaching Kitchen to prepare a spicy Peruvian Spatchcock Chicken with Cilantro Sauce (perhaps putting an end to the boneless skinless chicken breast question once and for all.) The cooking segment is in near real-time and features some of our favorite seasoning and oil combinations that can help make your chicken into a main dish your family and friends will be clamoring for. Recipe for the Peruvian Spatchcock Chicken with Cilantro Sauce can be found here.  Mentioned on the episode:  RECIPE: Delicious Peruvian Spiced Spatchcock Chicken with cool Creamy Cilantro Sauce Books Omnivore’s Dilemma and Animal, Vegetable, Miracle Visit Iverstine Farms online and on Instagram @iverstinefarms or Facebook Iverstine Family Farms Iverstine Butcher Bundles—the “meat subscription” Anne talks about and recommends for pastured raised beef, pork and chicken delivered right to your door We used our Peruvian Chicken Blend on the chicken for smoked tomato flavor with a little heat Unfiltered Pointe Coupee Pecan Oil – high smoke point, distinct flavor Cilantro Lime Extra Virgin Olive Oil for the Creamy Cilantro Sauce and is Anne’s go-to oil for summer grilling Join us on an upcoming Farm, Food & Cooking Tour which includes a behind-the-scenes look at Iverstine Farms Butcher shop. Big fun filled with important info and delicious bites. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co.  Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Find Red Stick Spice Co. on Facebook, Instagram, and Twitter. Thanks for listening to Smidgen!

S1E0 Somewhere between a pinch and a dash is a smidgen, and when it comes to cooking, a smidgen can make all the difference. Introducing Smidgen, the podcast of Red Stick Spice Company. Host Anne Milneck is a chef, head "spice girl" at Red Stick Spice Company, and a tireless champion of home cooks everywhere. Smidgen features some of the most interesting people in the food world plus real world cooking segments recorded right from the Red Stick Spice Co. Test Kitchen.  Season One of Smidgen launches June 13. Subscribe now on your favorite podcast app. Learn more about Red Stick Spice Co. and be sure to find us on Facebook, Instagram, and Twitter.