Good Food
Good Food
Nov 27, 2020
White bread, sandwiches, masa, tacos
Play • 57 min
Good Food explores the two edible art forms that best feature leftovers — the sandwich and taco. Politics professor Aaron Bobrow-Strain looks at the history of white bread in America and how it became so popular and industrialized.
Skimm This
Skimm This
theSkimm, Inc.
New Year, New You, New Impeachment
First up: President Trump is now the first president to be impeached twice. We’ll tell you what happened this week and what to expect from a Senate trial. (:54) Then: It’s been more than a week since the attack on the U.S. Capitol, but the ripple effects are still being felt. We’ll break down last week’s security failure and look at what’s being done to stop something like this from happening again. (4:26) Quickly: The federal government has announced some big changes to the COVID-19 vaccine rollout policy. We’ll skimm what’s new … in 60 seconds. (11:42) ICYMI: 140,000 jobs were lost in the last month, and they were all held by women. We’ll explain how the fallout from this past recession disproportionately affects women. (14:01) Later: Let’s skimm your resume! We spoke to a career expert to break down how to put your best professional self forward on paper. (19:23) Finally: We’ve got a recap of the hottest (and strangest) tech coming out of the Consumer Electronics Show. Any takers for a $1,000 machine that makes margaritas and ice cream?! (29:20) PS: Want to tune up your own resume? Join TopResume's career expert, Amanda Augustine, for a free webinar and Q&A next week to learn the New Resume Rules for the New Year. On this episode, you’ll hear from:  Jvette Klausen, professor of politics, Brandeis University  Brette Steele, director of prevention and national security, McCain Institute Kathryn Edwards, economist, RAND Corporation Yeerang Jang, Skimm’r Carolyn Nieberding, Skimm’r Amanda Augustine, career expert, TopResume Heather Kelly, technology reporter, The Washington Post Want more Skimm?  Sign up for our free daily newsletter Email us your questions about what’s going on in the news right now  Subscribe and leave us a review wherever you get your podcasts Skimm'd by Alex Carr, Justine Davie, and Luke Vargas. With additional support from Peter Bonaventure and Ciara Long.  Learn more about your ad choices. Visit podcastchoices.com/adchoices
34 min
The Genius Recipe Tapes
The Genius Recipe Tapes
Food52
Kristen Caramelizes Carrots in... Cream?
On _Play Me a Recipe, _your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode. Caramelized Cream Carrots * Carrots (as many as you want to eat; Kristen uses 2 large) * Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup) * Salt (to taste) "The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness. The next questions we ask: what can be the carrots and what flavors can we add to our cream?" _Excerpted from Alex Talbot and Aki Kamozawa's __Ideas in Food_. Kristen will be back with a new genius recipe and podcast next week, but hey—let us know how these carrots turned out by emailing genius@food52.com.
10 min
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