Spilled Milk

Today we invite you into our dreams and welcome your judgement as we admit our deepest fantasies. Molly reveals her evil alter ego while Matthew unveils his secret past as we discover the merits of Big Grab Bags, loss leaders and soup snacks. You've Got to Be Kidding Me! Episode Transcript Becky Selengut's How to Clean a Crab Video Spilled Milk Reddit

Today we discover the real origins of fresh pasta, the difference between Maleficent and Rumpelstiltskin, and Matthew's Kung Fu dreams. After tunneling through pasta nests, Molly Mart and crushed lettuce we finally get around to remaking The Shawshank Redemption. VOTE! VOTE! VOTE! Episode Transcript Spinasse Bears Eating Salmon

Welcome to Jerky Lanes! Today we dive into nuggets, ingots, sticks and coins to discuss America's Favorite Pizza Topping, Pepperoni. We plan elaborate handoffs, Canadian corporate retreats and eventually diagnose bowler's thumb. Featuring Screwdrivers and Wallbangers with a whole lot of screaming Episode Transcript Thrillist Article Hormel Pepperoni Cups Boar's Head Meatballs with Pepperoni Ed Fretwell Soup Oberto Cocktail Pep

Today we are experiencing Flashes of Quince as Molly introduces Matthew to this fragrant fruit. We discuss Rosie Perez, apple rock and spy aspirations as we dig into the Bible and code words to discover The Season of Quince. Episode Transcription Rosy Poached Quince Orangette Quince recipe

Today we are whipped in nitrogen as we encounter Cookie Monster, barbarous nations and butter bells. We loose control of our self driving dumpster as we discuss drums of pesto, The Butter Shaver and too many mythical creatures. Full Transcript here Taste Atlas The Chopping Block Blog Good Housekeeping Salted Butter Chocolate Chunk Shortbread Charlotte Druckman article

Happy National Air Day! Meet Toni Negroni, Jack Sazerac and Suze the French Amaro as we discuss Father's Day gifts, baking cunks and our piazza habits. We discover Matthew's new obsession and Molly's childhood fears all while thinking about sipping a Negroni. Negroni Week Pascal Olivier Count de Negroni The Four Top

Today we spend some time restaurant reminiscing as we recount stories of table side cooking and flambé pendulums to eventually get way into Pad Thai. We bolster our pantry and courage as we encounter uneven testicles, promises and lots of crunchy bits. We also interview the creator of Hot Thai Kitchen, Pailin “Pai” Chongchitnant, to get some real insight into this dish. Episode Transcription Hot Thai Kitchen HTK Youtube Pad Thai She Simmers Pad Thai recipe Gastronomica article The Morning News Article Importfood.com

Today we try to figure out how many scores it has been since last talking cereal and how many grams of sugar per serving we are allowed to consume. We spill some style secrets as we battle too many lobster metaphors, the Pied Piper and boxes. Be sure to catch Matthew's off script promise and never use the phrase #eyemilk. Donate to Spilled Milk Dire Desires Cerealously

Today we forget why we are doing this episode but decide to use our mind magnets to figure out if we are kale chips people or not. We solve The Mystery of Kalakala on our way to Kohlrabi Corner and discover Matthew's dinner secrets. The episode goes downhill from there. All Recipes Kale Chips Leite's Culinaria Kale Chips Food.com Kale Chips

Today we debate complex moral quandaries and hope you all have the presence of mind to tune in to this extremely interesting episode. We learn about Scott and roll size before our Animal Crossing segment. Neither Nook Stops, nor bottomless coffins nor ear trumpets will stop us from waxing poetic about technical shorts. Bounty ad WSJ article Cthulhu

Today we change our slogan yet again and its even more depressing than ever. Armed with a license to doctor, we battle rosemary, defunct video rental stores and the word "repertoire" to bring you our favorite Go-To meals. Repertoire book Beans and Greens Hamburger Buns BBQ Sauce Diner style hamburgers Rachel's Zucchini Detroit Pizza Salerno Spaghetti 2 slices sandwich bread, quartered 10 tablespoons EVOO 4 medium garlic cloves, pressed 1/4 tsp red pepper flakes 1 pound spaghetti 1 ounce Parmigiano, grated 1/4 cup minced parsley 4 large eggs 1. Preheat oven to 375. Process the bread to fine crumbs. Toss with 2 tablespoons oil and salt and pepper. Bake on a sheet pan, stirring often, until golden, 8 to 10 minutes.2. Bring large pot of salted water to boil. In a pan, cook 3 tablespoons oil, garlic, pepper flakes, and 1/2 teaspoon kosher salt over low heat until garlic foams, 8 to 10 minutes. Transfer to small bowl and wipe the skillet clean.3. Boil pasta until al dente, reserving 1 cup cooking water. Meanwhil

This week we discuss purple kohlrabi, silver skin and streaking tips all in the effort to avoid speaking about pickled onions. We learn the delights of Googling in Italian and how much Matthew loves to clean the bathroom all in the quest to discover whether or not we are pickle people. Molly Wizenberg's Book Larder Author Talk A Proper Pickle Skirt Steak with Pickled Onions English Pub Style Pickled Onions

Today we chat about wine coolers, kale chips, turnips, cabbage and occasionally the topic, Kohlrabi. Memory lane takes an unexpected turn as we discuss eating brains, the Bronze Age and whether Matthew is friends with Jake Gyllenhaal or not. Warning: the word "bulbous" is used too many times in this episode. Commercial - Bartles And Jaymes Premium Wine Cooler (1986) Monji Haakh In Port Townsend, a couple living the dream … like Victorians 5 Tasty Ways to Prepare Kohlrabi Kale Chips

Today we encounter crunchy bits, the 5 second rule and organ dreams as we discuss this Friend of Rice, Furikake. We toy with the idea of joining the National Furikake Association, undertake a new hobby and ultimately decide there is no impremating allowed. The Fixed Stars virtual event with Book Larder Furikake Chex Mix Homemade Furikake Seasoning

Today we work on our pronunciation skills and wrapping technique as we discuss salad rolls (Goi Cuon) with Andrea Nguyen. We learn about the importance of lithe vegetables, the pleasure of parallel noodle bites and how to lay a chip. Andrea'a Website The Fixed Stars Virtual Event w/Book Larder Andrea Nguyen's Books Three Ladies Rice Paper

Today we remember the ratatouilles of our youth, sex ed classes and invent some alien sex fantasies. We discover Molly's legacy of larceny and learn way too much botany as we debate the risks of salad and zoodling. Ed Fretwell Soup Rachel's Zucchini

Today we reminisce about the good old days when we recorded together and Molly could eat Matthew's cooking. We wade through pleated pants, time machines and incorrect sports metaphors to bring you The Fearful Friar as we discuss spring rolls of the crispy variety. Chinese Soul Food book Egg Roll Wrappers Lumpia

Today we encounter Supermarket Sweeps, corporate historians and roller skating hoodlums as we dive deep into Soft Pretzels. It's Auntie Anne's vs Wetzel's Pretzels as we discuss musical puns and too much Animal Crossing to eventually invent the Slim Jim Candy Cane. Hot Buttered Soft Pretzels

Today we finally start paving Memory Lane as we learn Matthew is all bluster and Molly sprouted from a root cellar. As we discuss spice blends, mustard water and the bottomless well of Molly's inexperience we hope you sue us, marry us or at least mail us something. Dipping Udon Tsuyu 2 cups water 1 1/3 teaspoons dashi powder 1/3 cup mirin 1/2 cup soy sauce 1 tablespoon sugar Bring to a boil to dissolve, simmer for a few minutes, and set aside. Dipping sauce 1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths 1/2 onion, sliced 3 scallions, cut into 1-inch lengths Ginger coins Cook the pork in a little oil. Remove from pan and add onion. Cook until it begins to soften. Add scallions and ginger and cook until onions begin to brown. Add pork and tsuyu, heat through, and serve in dipping bowls with boiled and drained udon. Yield: 3 servings

Happy Christmas in June! Today we break open Molly's candy cupboard and encounter shapeshifters, cathedrals and barber polls as we learn the truth behind candy canes. Matthew watches Molly eat something yet again as we set things up for the sequel. Mary Berry's Gingerbread House