Shows
High GluttonyEpisode 132: Duck Confity RillettesIn this episode, Gretchen talks through one of her favorite foods, Duck Confit! and then turns it into duck rillettes. 2025-01-1115 min
High GluttonyEpisode 131: Everything Oil and Pickled FruitsDue to Gretchen being overwhelmed by making Christmas presents - this episode about Christmas presents is a few days late for the actual day. This spicy oil would be a great gift to yourself any time of year. Pickled fruits are probably a bit more specialized depending on your palate. 2024-12-2814 min
High GluttonyEpisode 129: Almond ExtractGretchen made almond extract at home! So Simple! She talks through the process, why you can't just drink it straight, and what she may do different in the future. And this is a quick one.2024-10-1716 min
High GluttonyEpisode 128: CarbonaraGretchen finally gets around to making carbonara and breaking down recipes from the internet, because there are a lot of them. Gretchen thought she was losing her mind at one point because all the recipes call for whole egg and she was taught with only yolks. And don't you dare bring cream anywhere near this sauce. In the end success was had with this sauce, 2024-09-2925 min
High GluttonyEpisode 127: Soba NoodlesJoin Gretchen again for another recipe she discovers does not have added benefits from making your own! Buckwheat flour proves a bit of a challenge and learn a bit about buckwheat in the process.2024-09-1425 min
High GluttonyEpisode 126: Black Pepper PapadsAnother thing Gretchen will never feel compelled to make again! While papads seem fairly straightforward to make, there is probably a bit of a trick to them. And you can buy premade ones at the store or from your favorite Indian Restaurant, which feels like the better way to go. Listen to Gretchen struggle through this one!2024-08-3121 min
High GluttonyEpisode 125: Braised Pork ShoulderFinally, we're braising! Gretchen makes a braised pork shoulder from Anthony Bourdain's Appetites Cookbook which uses coke! It's interesting and it works! Paired with Soba noodles and the recommended cucumber pickles, this dish is pretty fantastic. But of course Gretchen has notes! 2024-08-1722 min
High GluttonyEpisode 124: Crispy LentilsGretchen discusses why lentils are one of the best foods for you if you can manage to eat a half a cup per day! And why crispy lentils might be better - or at least helpful to add some variety to getting all those awesome nutrients. Also mentioned in this cute little episode - 400 degrees might be too hot to roast lentils, why you can't use the larger varieties, and that you can play with this recipe to make it your own! Crispy lentils might be the ultimate nutritional pantry power up, 2024-08-0316 min
High GluttonyEpisode 123: Plum CakeWhat is better in summer than stone fruit? Gretchen found this recipe from Preppy Kitchen that is absolutely fantastic and works perfect with juicy fruit! Tender and tart this Plum version was even better than the original recipe that calls for peaches. 2024-07-2020 min
High GluttonyEpisode 122: Scallion PancakesJoin Gretchen on a journey of a simple laminated dough! So tasty! So Simple- but beware- the rolling takes a while. and maybe let these rest in the fridge overnight? Gretchen liked the results! Highly recommend trying to make these yourself, as they are super delicious. With tips at the end for extra deliciousness from around the internet.2024-07-0620 min
High GluttonyREPISODE 121: Pomegranate And Poppy Seed WingsGretchen brings you another failure on her part this week. After getting confused during preparing for the episode the night before she accidentally swapped baking powder for baking soda, and ended up with not so crispy wings. But the sauce is so good it wasn't a complete failure, just a partial one. 2024-06-2215 min
High GluttonyEPISODE 120: Grapefruit Soda with Chai MasalaGretchen does a little dive into another recipe from The Flavor Equation and reads about carbonated beverages. Did you know that 3 entire things happen when you drink something carbonated? Gretchen sure didn't!2024-06-0814 min
High GluttonyEPISODE 119: Orange MarmaladeGretchen agreed to make orange marmalade for her coworker's husband, so she figured she'd better use that for content! While the entire marmalade process took approximately 3 hours from preparing the oranges, to cooking the jam, to canning for storage, but this is cut down to just the essential content, so don't be fooled into thinking you'd be able to make marmalade in 23 minutes. Enjoy listening to Gretchen wait and wait and wait for this sweet jammy treat to cook!2024-05-2523 min
High GluttonyEPISODE 118: Hara Bhara Kebabs With Burnt Lime RaitaGretchen speeds through making these delightful kebabs from the Fresh India, with slight modification for decreasing potential moisture. There is paste making, potato mashing, and attempting to not set the kitchen on fire. Listen now to find another reason you should purchase "Fresh India"!2024-05-1121 min
High GluttonyEpisode 117: Peach Slab PieListen to Gretchen struggle with making a slab pie with a recipe she's not entirely sold on. Substitutions are made, ingredients forgotten and then hastily added back into the recipe, and struggles with crumbly dough. 2024-04-2722 min
High GluttonyEPISODE 116: Cous Cous with Sesame-Roasted Carrots and Feta Gretchen talks through another recent recipe she is now obsessed with, Sesame Roasted Carrots With Cous Cous And Feta - except she forgot the feta. Another recipe from "The Flavor Equation", she talks through the recipe and provides some facts about Sesame. It's another short but savory episode of High Gluttony!2024-04-1315 min
High GluttonyEpisode 115: Bolinhas - The Flavor EquationIn this episode, Gretchen provides a couple of programming updates and then talks for a little bit about some cookies she's been creating recently, Bolinhas and Coconut Thumbprint Cookies with tropical fillings, and her notes on what she'd do differently next time. 2024-03-3015 min
High GluttonyEpisode 114: Shepherd's PieA little programming note for our Gluttoneers - we're taking a break after this episode and wish everyone a happy holiday season! But, for now, on to shepherd's pie...We've prepared a lot of mashed potatoes around here but adding them to the top of a casserole had eluded us until now. Behold, the shepherd's pie! Gretchen's version includes ground beef and lamb and Becca's uses mushrooms instead of meat. While it did take a while to prepare and complete this dish, it was definitely worth it in the end. But what's not to love with potatoes, cream, butter...2023-11-1153 min
High GluttonyEpisode 111: ScotcheroosOur latest adventure finds up elbow deep in rice krispies, chocolate, peanut butter, and butterscotch. It's that time of year when there's an excuse to eat sugary treats all day long and we're starting with a mid-west favorite, the scotcheroo. We found these ingredients to be a great base to add in your favorite toppings like pretzels, coconut, or dried fruit, and because you use a 9x13 pan, there's plenty of space to play with and plenty of treats to supply a large group. Gretchen also breaks down what makes butterscotch different from caramel and we test our patience...2023-10-1038 min
High GluttonyEpisode 106: BurgersUsing tips from our fave, J. Kenji López-Alt, we dig into what makes the perfect burger. G sticks with the classic and creates an all beef burger while Becca attempts a beet-based veggie patty. G spices her toppings up with a black garlic mayo while Becca keeps it simple with white cheddar. Our biggest learning though? Keep your burgers and ingredients cold and always feel free to add whatever toppings you want.Recipe Sources:https://www.seriouseats.com/the-burger-labs-top-ten-tips-for-better-burgershttps://chejorge.com/2020/05/21/vegan-beetroot-burgers/https://themodernproper.com/pimms-cup2023-08-2042 min
High GluttonyEpisode 105: Basil Fleur de lait with almond balsamic brittleWhat a combo we've stumbled upon! We build on the simple fleur de lait we made a few years ago and add basil and lemon zest. To be fair, we probably made it harder on ourselves than we needed it to be but we share some tricks for simplifying during our tasting and final thoughts. Not stopping there, we amp it up with an extremely simple brittle with sugar, nuts, and some balsamic vinegar. We'll take 12,000 more, please. Recipe Sources:https://www.loveandlemons.com/paloma/#wprm-recipe-container-47109fleur de lait: Recipe by David Lebovitz from the book “The Perfect Scoop” and...2023-08-1048 min
High GluttonyEpisode 104: Three Easy Salad DressingsWe're officially back! If you're like us right now then turning on the oven or even thinking about spending more than a few minutes on food prep is not an option. We're loading up on salads this August and create three quick and easy options - an egg-free take on caesar, an herby italian, and a sweet miso - all taking less than 10 minutes to bring together. Apologies for the wonky sound on Becca's side. We were playing around with the audio before we started and never changed it. Wah wah. Enjoy our 15% off discount at https://bizzyaf.com...2023-07-3136 min
High GluttonyEpisode 103: Gretchen Grills while Becca ChillsWe're back! Sort of. We recorded this grilling episode right before Gretchen got sick and this heat wave hit. So while it was still hot, don't worry, we weren't making G grill in 100 degree heat. We talk through the process of grilling vs a low (heat) and slow cook method and get into the origin of kebabs. G uses a combo of charcoal briquettes, olive, and apple wood for her skewered chicken thighs. Meanwhile, Becca who is not grilling, gets to relax and enjoy the show without all that smoke in her eyes. Thanks, Gluttoneers, for your patience while...2023-07-2052 min
High GluttonyEpisode 101: GazpachoWe're officially embracing a hot tomato summer with some ice cold gazpacho. G talks us through the original ingredients used and what this chilled soup can look like today and Becca shares the story of the moment she became a gazpacho convert. We're bringing back chilled soups!Recipe Source:https://spanishsabores.com/recipe-gazpacho-andaluz/2023-06-2030 min
High GluttonyEpisode 98: Tortelloni VerdeWe're letting our leek freak sides loose and adding them to everything in this dish from the dough to the filling to the sauce. These tortelloni are fairly easy to make, especially if you're using a stand mixer like Becca (who also makes an eggless dough) but the prep on all these veggies was intense. And the dishes! But the end result is a tasty and pretty spring pasta to usher in warmer days. We chat about the leek itself and learn the interesting way it s grown.Recipe Sources:https://foodwise.org/recipes/tortelloni-verdi-with-ricotta-field-greens-and-creamed-turnips/2023-05-2040 min
High GluttonyEpisode 97: Celeriac RemouladeKeeping it light and easy this time, we make a tasty side dish or coleslaw alternative using celeriac for Becca and turnips and carrots for Gretchen. We chat about plant structure, get existential about roots, and confirm that our brains are now coded for true crime by how we describe peeling a celeriac bulb. We're also sipping on celery tonic drinks while we chat.Recipe Source:https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/https://www.bonappetit.com/recipe/celery-tonic2023-05-1026 min
High GluttonyEpisode 95: Four Twenty Broccoli TartIt's our favorite high holiday and we are celebrating by creating an infused broccoli tart. Gretchen adds homemade cannabutter and Becca adds a drop of THC tincture to the dough. We top our tarts with lots of tiny, cute broccoli trees and pecorino cheese. Our result is what we call a "tartenstein" and doesn't exactly go as planned.2023-04-2046 min
High GluttonyEpisode 94: Armored Artichokes We are breaking down the beautiful and defensive artichoke. Gretchen walks Becca through cleaning, preparing, and finally steaming our artichokes and we have to improvise a bit with Becca's steamer situation. Our dear friend Marcella Hazan makes an appearance through her Ingredient book and G ponders if there's a way she herself is the reincarnation of Marcella lol. It's another adventure this time with flower bud.Recipe Sources:https://www.liquor.com/recipes/lemon-drop/Additional information from On Food and Cooking Cookbook2023-04-1254 min
High GluttonyEpisode 93: Eggless Shortbread CookiesWe may have discovered a new favorite cookie recipe. And leave it to Becca to find two back to back eggless desserts in a cookbook absolutely filled with eggs lol. But, this very simple and seemingly basic dough leaves a melt in your mouth texture with the perfect crunch. Eggless shortbread cookies, we'll be eating you again.Recipe Source:Eggless Shortbread Cookie from France The Cookbook by Ginette Mathiot2023-04-0128 min
High GluttonyEpisode 92: Semolina Pudding and a Caramel BattleWhat should have been a fairly simple and interesting dessert, turned into a caramel battle for Becca and we end up with mixed thoughts on this dish. We talk some more about FRANCE and learn a trick from Ginette to salvage burned milk and some tricks on planning a menu.Recipe Source:Semolina Pudding from France The Cookbook by Ginette Mathiot2023-03-2058 min
High GluttonyEpisode 87: Guacamole Two WaysIn another short adventure, we create guacamole two ways - a classic with onions, tomato, avocado, and a pantry style recipe that Becca adds to the list. We also share new learnings about the tasty avocado and eat lots of chips.Recipe Sources and Links:https://food-hacks.wonderhowto.com/how-to/what-do-when-you-dont-have-mortar-pestle-0161772/https://www.mylatinatable.com/homemade-mexican-guacamole/https://familiakitchen.com/the-history-of-guacamole-and-all-about-the-avocado/https://www.healthline.com/nutrition/avocado-nutrition2023-02-0118 min
High GluttonyEpisode 85: Toum Round TwoIn a weird turn of events, Gretchen tries to actually break a sauce on purpose. What? We know. Very weird. But, once Gretchen learned of a trick to use egg whites to fix a broken toum emulsion, we knew we had to revisit the creamy goodness of this garlic treat. Becca gets to sit this one out while Gretchen gives it her best against a worthy opponent.Recipe Source:https://www.seriouseats.com/traditional-toum2023-01-1028 min
High GluttonyEpisode 84: Cheeky Cheating Noods We're making new year noodles for the nood year! We're also getting cozy with a warm bowl of comforting stroganoff. This dish was a staple in Gretchen's house growing up and even though we are making noodles from scratch, we bring in the stand mixer to make it a little easier on ourselves. Happy Nood Year, Gluttoneers!Recipe Sources:https://www.bbcgoodfood.com/recipes/beef-stroganoffhttp://nummykitchen.blogspot.com/2010/04/homemade-russian-noodles-lapsha.html2023-01-0151 min
High GluttonyEpisode 82: Puff Puff Sip Sip - Cock and Mocktails We've decided it's time to get drunk! Since we've reached that point in the year when time stops, champagne flows, and December turns into a fever dream, we are ready to get festive with our beverages. Making four drinks total (two of which can be non-alcoholic), we try out a Grapefruit Cardamom Gin Fizz, a Hot Buttered Rum, a West 75th, and what we're calling G's home garden inspo drink. Gretchen also gives us a quick review of sparkling wines and what makes prosecco unique. Off we go to puff puff sip sip our way through the rest of 2022.2022-12-1042 min
High GluttonyRepisode 81: Pet TreatsThis holiday season, we're making gifts for our furry friends! Gretchen uses her own recipe and method to create bunny treats with hay, pumpkin puree, and some fresh fruits and veggies, and Becca makes Moose what will become his most favorite snack. We share some stories about our pets, including some of the more interesting ways Gretchen's pets have come to her, and Becca goes on a rant about where the pumpkin puree lives in grocery stores.Recipe for moose/dog treats: https://www.allrecipes.com/recipe/133123/peanut-butter-and-pumpkin-dog-treats/2022-12-0139 min
High GluttonyRepisode 80: Thanksgiving SidesWe have a lot to be thankful for this year and those tasty Thanksgiving sides are definitely on that list. Last year, we attempted to find the best mashed potato method, and this year, we try our hand at some of the traditional sides you'll find next to your turkey. We stick to a classic green bean almondine but mix it up with our brussels sprouts by making satisfyingly crunchy, and completely covered in parmesan, brussels chips. Both bring a pop of color and a gratifying texture to your table. Gretchen gives us the breakdown on why brussels may...2022-11-2141 min
High GluttonyEpisode 79: Veggie EnchiladasThis was one of those rare occasions when Gretchen says, "I don't even miss the meat". That's right. Our resident carnivore is becoming a vegetar...jk jk couldn't even finish that sentence lol. But, these veggie-filled, (and of course, packed with cheese, covered with cheese, topped with cheese) enchiladas are so tasty and satisfying that you might start adding them to your regular rotation - even without the meat. Becca gives us a quick history of the tasty enchilada and we do a bit of our usual, make it up as you go method. Off we go on a...2022-11-1035 min
High GluttonyEpisode 78: Butternut Squash and Apple RisottoWe've been craving risotto for a while now and settled on a fall twist by adding squash and apples. Of course, in true High Gluttony fashion, Gretchen found a new-to-us Kenji Lopez-Alt risotto cooking method the night before recording that requires way less stirring, so we had to try it. Smashing our fall recipe together with Kenji's method meant we had lots of hmmmm is this right moments but the taste was spot on in the end. We're determined to try Kenji's method again without the squash and as always, we learned a lot about what not to do...2022-11-0152 min
High GluttonyEpisode 77: Pumpkin Carving and Curry Pumpkin SeedsIt's almost Halloween so Becca tries to shoehorn some spookiness into High Gluttony as we delicately carve pumpkins (lol), and learn that pumpkin seeds are loaded with nutrients and help you heal wounds. A good treat to have in your kitchen when using a knife on a slippery round gourd this time of year. We share some tips on preserving your cut pumpkin but ours molded real fast so our best advice is to wait to carve until the last minute. Happy Halloween, Gluttoneers!Recipe Source:https://www.seriouseats.com/roasted-pumpkin-seeds-curry-mint2022-10-2043 min
High GluttonyEpisode 76: Carrot Cake with Egg Scaffolding(Update as of 10/16 - looks like the wrong version of this was uploaded - oops - that's what we get for using a computer while high, lol - it's fixed now ). Wrapping up our six-part adventure journeying through Marcella's Italian Kitchen, we conclude with a slightly heartier, slightly unusual, and supported by egg white scaffolding, carrot cake. Marcella's cake uses ladyfingers cookies, fresh carrots and nuts, and tastes nothing like the sweet carrot cake of Becca's dreams, lol. Gretchen talks us through cream of tartar and baking soda, and we read Marcella's tips on storing and cooking your carrots...2022-10-1054 min
High GluttonyEpisode 75: Scallops, Veal Scallopini, and Sautéed Celery We've reached the mains portion of our Marcella's Italian Kitchen exploration and Gretchen focuses on veal while Becca enjoys bay scallops for our respective proteins. To accompany our mains, we create a simple, sautéed celery with orange. We share Marcella's thoughts on the traditional Italian meal coursing and learn some tricks for storing your celery (Marcella says there's no reason to wait for a reason to buy celery, lol). We're getting close to completing our Marcella marathon with just one last course of dessert left to go. Thanks for joining us so far in our obsession, Gluttoneers!2022-10-0139 min
High GluttonyEpisode 70: A Very Intense DessertWow. Let's make a fun dessert, we said. Let's start with our favorite fleur de lait ice cream, we said. Oh! What if we added cookie dough as a mix-in? Oh! What if that cookie dough was made with cannabutter? Oh! What if that fleur de lait ice cream with cannabutter cookie dough had a caramel sauce topper? And here we are with our best intentions of a simple dessert now becoming a monster, multi-day creation. But it was worth it! Becca had a battle with the caramel, Gretchen of course made two ice cream versions - one with...2022-08-1357 min
High GluttonyEpisode 69: Cannabutter and Edible Cookie DoughWe finally made cannabutter together!! Gretchen has made her own cannabutter for years but this was the first time Becca was able to join her for the fun. We are using the magical butter machine because Becca was exhausted when we talked through the stovetop directions to making the powerful elixier that is cannabutter. We give a refresher on what decarbing your cannabis looks like and how cannabutter comes together, and then make edible cookie dough once our butter is ready to go. We're saving some of the dough for our next repisode to be mixed into our favorite...2022-08-0743 min
High GluttonyEpisode 67: Miso Herb Grilled Cheese and Tomato SoupWe definitely could have called this one "sourdough talk" as Gretchen takes us on a sourdough journey culminating with a bready world cup. Once we know how unique this style of bread is then we get down to business and use it to make the meltiest, tastiest, herbiest grilled cheese with miso. We pair this delight with a chunky tomato soup recipe that we create ourselves and now no soup and sandwich combo will be enough for us.Recipe Source:https://www.halfbakedharvest.com/miso-butter-grilled-cheese/2022-07-2035 min
High GluttonyEpisode 66: Potato Salad with Capers and Mustard Did we create maybe the best summer salad ever? This light and tasty dish swaps mayonnaise for mustard and lemon juice and gives us a great base to play around with ingredients. We also learn about capers and hear Gretchen's ongoing struggle with trying to grow these acidic little powerhouses on her own. Step inside the Homestead with us, Gluttoneers!Recipe Source:https://ellerepublic.de/en/mediterranean-potato-salad-with-mustard/ 2022-07-1038 min
High GluttonyEpisode 64: Cinnamon (Redemption) RollsWe just couldn't let it go after the great pistachio roll debacle a few repisodes ago, so we've decided it's redemption time. Using a recipe that creates soft, ooey-gooey, and buttery-sweet cinnamon rolls, we attempt these breakfast delights again. Becca has no measuring cups or a rolling pin, Gretchen makes a late ingredient addition that changes the game for her completely, we share some quoogles about cinnamon rolls, and G introduces us to the newest bunny member of the High Gluttony family. We also had the special opportunity to learn some more about hemp and the awesome products that...2022-06-2044 min
High GluttonyEpisode 61: Fresh Asparagus Salad and Baked Goat CheeseGretchen is back in front of the oven watching cheese bake, we're learning about foragers vs grazers, comparing goat cheese to cow cheese, and setting time limits so we don't just chitchat the whole episode away. Our Gluttoneers will not believe it but we complete this tasty dish in under 30 minutes. It's true. We're totally different people now. Off we go!Recipe Sources:https://pinchandswirl.com/baked-goat-cheese/Asparagus salad was made up and included:Asparagus with olive oil, lemon juice, Parmesan, salt, pepper.2022-05-2032 min
High GluttonyEpisode 60: Pea Soup with Parmesan CrispWe're back after a slight delay! This time, we've got peas, parmesan, prosciutto, and a very excited Gretchen! G fills us in on the stages of parmesan making, we chat about the very serious and important Consorzio del Parmigiano Reggiano, and we get to experience the cheese-making process through G's memories of her Parma travels. Becca is busy worrying there's too much liquid in her soup but learns that the milk used for parmesan comes from cows only during spring, summer and parts of fall, because the cows have to feed on green grass only. And we thought the...2022-05-1047 min
High GluttonyEpisode 59: Salt and Vinegar Chips (On Fire) In honor of our favorite Holiday - 4/20 - and as a tribute to the crisps G enjoyed on her recent visit G to the UK, we decided to make salt and vinegar chips two ways - baked (had to) and fried. Except, Becca has never fried before and we maybe both set off our fire alarms - oops! We do learn some solid (ha) facts about salt, including which one is the saltiest salt. Step inside the Homestead with us, Gluttoneers!Recipe Source:https://www.tasteofhome.com/recipes/homemade-potato-chips/https://www.thespruceeats.com...2022-04-2041 min
High GluttonyEpisode 57: Caramels, Energy Densing, and FoilThis was a fun one for us! If our Gluttoneers don't already know, G makes caramels every year for holiday gifts and as you can imagine, they are highly coveted treats, so when she was preparing to travel to London to visit family, her niece insisted that Gretchen bring this candy along. Which means, it was time to throw Becca into the caramel-making game. And what a mess it was, lol. We learn about condensed milk and talk ourselves into why it's good for you, our tin foil molds itself to our caramels, and miraculously, all our pans are...2022-04-0147 min
High GluttonyEpisode 55: Cauliflower Korma With Blackened Raisins and Fresh Coconut Rice with Cashews & ShallotsG and B are once again making a mess in the kitchen. This time, we're using about 1,000 ingredients (even if Becca is missing a crucial component), talking about cauliflower and curry leaves, and creating a very pretty and very tasty korma and rice. Both recipes come from the Fresh India cookbook and as usual, we are exhausted by the end of our meal prep. Off we go again, Gluttoneers!Recipe Source:Korma Recipe from Fresh India Cookbookhttps://selfproclaimedfoodie.com/coconut-lime-daiquiri/2022-03-1058 min
High GluttonyEpisode 54: KetchupGet your tomatoes, get your onions, get your blender, but be sure to not overuse your ground cloves :) cause we're making ketchup! This classic condiment is a staple in both our houses and Gretchen walks us through a pretty easy recipe that can be made anytime. We talk about the history, what the deal is with ketchup vs catsup, and Becca's tongue goes numb. Join us for a Pantry Power Up adventure, Gluttoneers!Recipe from America's Cookbook2022-03-0135 min
High GluttonyEpisode 51: Orange and Cardamom Olive Oil Cake Since Gretchen's garden was overflowing with citrus and we couldn't get the idea of making an olive oil cake out of our heads - we searched and searched (for about 5 minutes) and landed on an upside down orange and cardamom version. We're also talking our listeners through an olive oil tasting while we chat about what makes this citrus cake so light and fluffy.Recipe Source:https://food52.com/recipes/84827-olive-oil-cake-recipe-with-cardamom-orange2022-02-0355 min
High GluttonyEpisode 48: Frites, Mussels, and Steaks, Oh My!Welcome to the New Year, Gluttoneers! We are excited to be heading into another year with our friends and have a fun little treat for your listening experience. G talks us through how to fry some potatoes, how to steam mussels, and perfectly sear a steak. Just like this last year, some things have changed us forever, and we're not even sure if Becca can eat seafood anymore - gasp! We talk a bit about mollusks - like, what is it even? And, Gretchen shares some common fry accompaniments around the world. Let's gear up for 2022 with lots of...2022-01-0134 min
High GluttonyEpisode 46: Pistachio Paste and Chocolate MousseAlternate title: Oh my god this took so long! A little backstory - Gretchen found a recipe for pistachio paste and pistachio rolls and we thought we'd tackle the paste part first since it seemed somewhat manageable - or so we thought. With relatively few steps, we did not anticipate spending almost four hours working on this item. Our fingers may never be the same again after blanching so many precious pistachios but our spirits are soaring because this paste is delicious!! G also shows Becca how to make eggless mousse which we top with our freshly pulverized nuts.2021-12-011h 05
High GluttonyEpisode 44: Super Thick Chocolate Chip Cookies with Granulated CaramelWe're finally completing a goal of ours from over a year ago - to share the joy that is the Super Thick Chocolate Chip Cookie! Gluttoneers know that we cannot get enough of the granulated caramel that we made in our first release and these cookies insist on that being included here for max tastebud pleasure. Our sizes vary from the suggested six ounces (seriously not kidding on the thick part), we test out the difference between resting and not resting your cookie dough, and we can compare the sugar toasting process to decarboxylating your cannabis. Join us for...2021-11-1034 min
High GluttonyEpisode 43: Wassail What in the wassail? We're filling our homes with the sweet smell of wassail! The non-alcoholic version of this tasty apple cider drink was often made by Becca's mom in the fall so we wanted to better understand the history, ingredients, and even the name of this warming concoction. Sticking to some traditional recipes but making our versions (including some delicious frozen concentrate additions) we sip, savor, and enjoy the medley of apple and spice.Recipe Sources:https://www.thekitchn.com/recipe-wassail-punch-133422https://www.foodandwine.com/recipes/wassailhttps://tastesbetterfromscratch.com...2021-11-0136 min
High GluttonyEpisode 42: Caramel Making and Apple DippingMost of the time, we make dishes that we absolutely love to create a second, third, hundredth time...but with caramel apples - we are done! Never again! Take us out of the apple dipping game. These festive little treats are fun to look at. and for us, a disaster in waiting to prepare. This dish challenged us both in different ways, we learned some new things about apples and candy making, and we somehow end up discussing the very interesting way G's grandma would get to school. Thanks for joining us, Gluttoneers!Recipe Sources:...2021-10-211h 06
High GluttonyEpisode 41: Pot Pie w/ Vinegar CrustAs cooler evenings start to roll in, we're looking for all things cozy right now and getting creative with a classic - pot pie. Join us as Becca swaps mushrooms for chicken and Gretchen indulges with duck confit and root vegetables. We discuss adding vinegar to your pie dough, Gretchen's cat, Kenzie, interrupting her at at the worst moment, and learn a few things about what not to do for the next time we attempt this dish.Recipe Sources:https://cooking.nytimes.com/recipes/1021241-extra-flaky-pie-crusthttps://www.thepioneerwoman.com/food-cooking/recipes/a11734/perfect-pie-crust-recipe/2021-10-1149 min
High GluttonyEpisode 40: Limoncello and Alcohol InfusionsGretchen and Becca are talking infusions and making limoncello. As the sun sets a little earlier each day, we're desperately trying to hold on to all the sunshine we can so we're bringing in the lemons for backup. We talk through this simple process, give an overview of alcohol and cannabis infusions, and share some new learnings about what a powerhouse the little lemon is for our bodies. Serendipitously, we mention a bunch of past episodes and round everything out with our friend, the terpene, popping up again.Recipe Source:https://www.thekitchn.com/how-to-make-limoncello-cooking-lessons-from-the-kitchn-1976942021-10-0137 min
High GluttonyEpisode 39: Zucchini Ricotta RavioliGluttoneers! It's officially been a year since we released our very first repisode! Thanks for joining us on this journey! For our year anniversary, we decide to challenge ourselves a bit and make our first world level 4 dish - stuffed pasta with Marcella Hazan's tomato sauce. We talk about the Hazan family and Marcella's influence and impact in America, discuss ricotta, and get ridiculous, as always.Recipe Source:https://www.npr.org/sections/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-americahttps://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-saucehttps://www.washingtonpost.com/recipes/swiss-chard-ravioli/14885/2021-09-231h 01
High GluttonyEpisode 38: Pumpkin Cranberry Upside Down Cake We're a little ahead of the fall season but we were feeling a little moody and needed to eat all the cake and sugar! We're making pumpkin cranberry upside down cake that's been a staple in Gretchen's house for 20 years! This is "a cake that makes its own caramel sauce" and wow is it delicious. We talk about why pineapple is being entirely too selfish by being the only name in the upside down cake game. Join Becca and Gretchen as we suggest that G's cat, Ginger might be British, chat about the benefits of pumpkin, cranberry, and pecans...2021-09-1100 min
High GluttonyEpisode 37: All Things CornJoin us as we make popcorn on the stovetop and use it to garnish an easy and delicious summer corn soup. We also learn a lot about corn and its history, discover a little more about each other (cat food, Becca??), and get angsty about life.Recipe Source:https://dashofsavory.com/creamy-sweet-corn-soup/2021-09-021h 01
High GluttonyEpisode 36: Korean Pickled Garlic PPUCalling all garlic fans! We're bringing back our Pantry Power Ups since it's been a while that we've ventured into these sometimes easy, sometimes challenging, but always tasty additions to our main dishes. Join us as we make one whole pound of Korean pickled garlic and test out a method for removing all those garlic peels. We learn a little about vinegars, pickling, and get really into eating potato chips with the brine - one downside to cooking while stoned.Recipe Source:https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/2021-08-2038 min
High GluttonyEpisode 35: Interview with Mary Sanders and Psychedelics We are excited to share our conversation with the inimitable, Mary Sanders. Mary is many things, including a social worker, psychotherapist, advocate, and passionate leader in the field of psychedelic therapy. As our Gluttoneers know - we're pretty focused on cannabis around here but believe all plant medicine holds value and we're grateful for the opportunity to learn more from Mary. We discuss perceptions around drugs and drug usage, impacts on the body, and discover more about how psychedelics like Psilocybin, MDMA, Ketamine, and more are responsible for aiding in the treatment of trauma and PTSD. Join us for...2021-08-1053 min
High GluttonyEpisode 34: Nectarine Sticky StuffWe're jamming and syruping this time as we make nectarines two ways. We learn about canning, pectin, stone fruit, and we accidentally discover fruit fermentation! Listen along now as G and B make a mess and enjoy lots of sugar.Recipe Source:https://www.foodandwine.com/fruits/peach/diana-henry-how-to-eat-a-peach2021-08-0251 min
High GluttonyEpisode 33: Fleur de laitIt's SO hot!! We can't stop thinking about ice cream so G brings back a favorite of hers - fleur de lait - and we learn about the differences in ice cream styles, how they're made, and how these simple ingredients vary in each style. Join us now for to see how our fleur de laits fared.Recipe Source:Recipe by David Lebovitz from the book “The Perfect Scoop”2021-07-2042 min
High GluttonyEpisode 32: Steakhouse Dinner Searing ComparisonWe heard a rumor (from Cook's Illustrated so not really a rumor) that there's a new way to sear steaks. So, we set out to compare the old and new methods and decided to turn this challenge into a classic steakhouse meal. G uses sirloin for her comparison and Becca uses salmon. We round it all out with a baked potato (using G's express method), and a perfect summer salad with a lemon caper vinaigrette. Join us as we learn new tricks, practice old standards, and eat a lot of butter.Recipe Sources:https://www...2021-07-101h 02
High GluttonyEpisode 31: Black Bean BurgersWe're recreating one of our favorite dishes from last summer. Our first recording never saw the light of day but we couldn't resist making these a second time so we can share them with our Gluttoneers. We are, of course, using a recipe from J. Kenji López-Alt (he's just so good) and trying to recreate a setup from Roam Burger in SF. Join us today to hear how round two turned out (spoiler alert - they're delicious).Recipe Source:https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html2021-07-0153 min
High GluttonyEpisode 30: Consumption Part ThreeWe're closing out our Consumption series with a look at tinctures and topicals. Join us as we take a closer look at our endocannabinoid system (also, we learn how to actually pronounce endocannabinoid since we've been saying it wrong this whooooole time!) and continue to compare the process, impact, and differences in how cannabis is consumed.Some of our sources:https://weedmaps.com/learn/dictionary/topicalhttps://news.green-flower.com/what-are-cannabis-topicals-used-for/https://www.drugabuse.gov/publications/research-reports/marijuana/how-does-marijuana-produce-its-effects2021-06-2052 min
High GluttonyEpisode 29: Consumption Part TwoJumping back into all things consumption - we are picking up our three-part series with a journey into cannabis-infused edibles, drinks, and pills. Join Becca and Gretchen as they learn a lot, confuse themselves, and discover more about the Enocannabinoid system.Recipe Source:https://www.aperol.com/en-us/aperol-spritz-cocktail/2021-06-101h 02
High GluttonyEpisode 28: Patatas Bravas and SangriaSummer is almost here and we’re celebrating with the classic tapas - patatas bravas and sangria. We learn a couple of tricks for making your potatoes the crispiest yet softest little fried treats you’ll ever have. This recipe has forever ruined this dish at Gretchen’s favorite restaurant. Join us on June 1 for our latest adventure.Recipe Sources:https://www.seriouseats.com/patatas-bravas-tapas-recipehttps://www.foxandbriar.com/patatas-bravas/https://www.seriouseats.com/cook-the-book-catalan-potatoes-bravasSangria From Culinary Spain1 Orange, unwaxed1 Lemon, unwaxed1 Liter...2021-06-0135 min
High GluttonyEpisode 27: Cacio e PepeWe’re still traveling with our tastebuds! This time, we head to Italy to make the deceptively simple, Cacio e Pepe. Join us for Becca’s second attempt at making fresh pasta, G’s first attempt at making cannabis oil-infused noodles, and of course, lots of pepper and cheese.Recipe Source:https://www.saltfatacidheat.com/fat/pasta-alluovohttps://anitalianinmykitchen.com/homemade-pasta/https://www.eataly.com/us_en/magazine/eataly-recipes/pasta-cacio-pepe/2021-05-2055 min
High GluttonyEpisode 26: Interview with the BlisSmith!We’ve got something a little new for our Gluttoneers! This week, we’re joined by the one and only BlisSmith - Katie! This bright light made our first interview a breeze and we discuss finding your bliss, what authenticity means, what it looks like to be your true self, and how to achieve these things in our society. Join us as we chat with our first guest.https://podcasts.apple.com/us/podcast/the-blissmith/id14969137592021-05-1048 min
High GluttonyEpisode 25: Caldo VerdeNext stop - Portugal! We’re heading to this country on the coast to make Caldo Verde. This soup is a classic for a reason and we have been enjoying it on these last few chilly nights in spring before we start feeling that summer air coming in. Join Becca and Gretchen for our next adventure!Recipe Sources:https://www.goodreads.com/book/show/2521301.The_Taste_of_Portugalhttps://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.htmlhttps://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe2021-05-0142 min
High GluttonyEpisode 24: InjeraJoin Gretchen and Becca as we continuing our traveling with our tastebuds series and heading to Ethiopia and Eritrea to make the spongey, multi- purpose, and tasty, Injera. We use a slightly cheat method and make our bread in 24 hours. Gretchen does go all in on her own and tests out making the traditional variation, which takes over a week, and we spend some time chatting about the differences between the two methods. We also discuss Teff flour and what makes it unique, as well as sharing a bit of what we learned about the cuisine and culture in...2021-04-2000 min
High GluttonyEpisode 23: Consumption Part OneJoin Becca and Gretchen as they kick off a three-part series on consumption - starting with inhalation since that remains the most popular. We’re breaking it down between smoking and vaping and enjoying a Sgt. Pepper’s Old Fashioned cocktail as we quest. Join us for some facts, some laughs, and a lot of questions.Recipe Source:http://withthegrains.com/2020/05/27/old-fashioned-cocktail/2021-04-1039 min
High GluttonyEpisode 22: ChouquettesJoin Gretchen and Becca as they make Chouquettes! Gretchen has been wanting to make this for a while since mastering the dough - Pâte à Choux - gives you a base for churros, beignets, gougères, and profiteroles. We chat a bit about the science behind the puff and the history/lore of the choux bun - named after the French word for cabbage. Listen along as we practice our oven squat and make Chouquettes!Recipe Source:https://www.davidlebovitz.com/les-chouquettes/2021-04-0154 min
High GluttonyEpisode 21: Emulsions - Aioli and ToumJoin us as we head to Lebanon and make a garlic-heavy sauce that will become a staple in your home. Using just five simple ingredients and a food processor, we create Toum! Gretchen talks us through making and aioli and since Becca doesn't like eggs, we were forced to get creative, and G found this amazing substitute. This sauce is super versatile and we share some High Gluttony tricks and tips that we learned throughout the process.Recipe Source:https://www.seriouseats.com/traditional-toum2021-03-201h 21
High GluttonyEpisode 20: Miso RamenWhen we first decided to make our next dish, we had no idea the journey we would go on. Join us for Miso Ramen! We learn so much about this versatile meal and discuss everything from its origins to broth types to the necessity of slurping your noodles. Listen along as we keep traveling with our tastebuds!Recipe Sources:https://umamigirl.com/easy-vegetarian-ramen/https://www.delish.com/cooking/recipe-ideas/a26258249/homemade-ramen-recipe/https://seonkyounglongest.com/about-seonkyoung/https://seonkyounglongest.com/ramen/https://pickledplum.com/miso-ramen-recipe/https://www...2021-03-111h 25
High GluttonyEpisode 19: Pineapple Upside Down CakeWe settled on the idea of making Pineapple Upside Down Cake mostly because we just wanted to make a cake! We use a few different recipes to create our Frankenstein version of this gooey and delicious treat. We learn a lot about pineapple, a little about different types of pans, and we learn the most about what not to do next time. Join us as we flip things around with Pineapple Upside Down Cake.Recipe Sources:https://sallysbakingaddiction.com/pineapple-upside-cake/https://therecipecritic.com/pineapple-upside-down-cake/https://www.joyofbaking.com/PineappleUpsideDownCake.html2021-03-0158 min
High GluttonyEpisode 18: Roots to Buds JourneyWe’re taking things back a bit and talking you through the cannabis plants from a roots to buds perspective while enjoying a classic Negroni cocktail. Gretchen grows her own plants so we’re able to build on her knowledge and share some more interesting things we learn together. Join us as we chat about everything from the root system, leaves, and buds to growth cycle and types.Recipe Source:Negroni: https://www.liquor.com/recipes/negroni/2021-02-2042 min
High GluttonyEpisode 17: Chimichurri Pantry Power UpJoin us as we return to the Pantry and head south to Argentina and Uruguay! We’re back with a Pantry Power Up powerhouse that’s chalked full of nutrients and vitamins and tastes delicious. Chimichurri is a versatile sauce that you can make your own but of course we’ve got a few High Gluttony twists for you.Recipe Source:https://www.laylita.com/recipes/traditional-chimichurri-sauce/2021-02-1041 min
High GluttonyEpisode 16: MantiSince we’re still feeling pretty trapped in our homes, we’ve decided to spend the next couple of months traveling with our mouths! Our first stop is Turkey and we’re making a dish with a long history not only in the Ottoman region but also with Gretchen and Becca. It’s Manti time!Way back when we had the very first High Gluttony dinner, G made these delicious little dumplings and kicked us off down the High Gluttony road we know today. Feels fitting to make this dish known for being a staple in nomadic cultures...2021-02-011h 24
High GluttonyEpisode 15: CannabinoidsAfter we explored terpenes in our last cannaquest, we had many questions about cannabinoids. We discover lots of fun facts about THC and CBD, discuss the endocannabinoid system, and learn some of the theories behind how THC came to be. Listen along as we venture into Cannabinoids!Sources:https://medium.com/cbd-origin/hemp-vs-marijuana-the-difference-explained-a837c51aa8f7https://www.analyticalcannabis.com/articles/the-difference-between-cannabinoids-and-terpenes-311502https://www.inmedpharma.com/learn/what-is-cannabinol/https://www.analyticalcannabis.com/articles/the-difference-between-cannabinoids-and-terpenes-311502https://www.labroots.com/trending/cannabis-sciences/13082/weed-thc2021-01-2047 min
High GluttonyEpisode 14: Detroit Style PizzaWe’re exploring Detroit Style Pizza this week. Gretchen shows us how to make a perfect, crispy crust using a cast-iron skillet and we add a few HighGluttony twists including making the sauce and dough the night before we bake. We also learn a few of the differences between flour types and the impact that has on your pizza. Grab your drink, grab your weed, and relax a bit with us as we cook up some more HighGluttony.2021-01-151h 17
High GluttonyEpisode 13: En Croute: Part Two Join us for part two of our En Croute Series! We wrap up the episode by wrapping up our proteins, making our side dishes, and learning some fun facts about the denaturing process.Recipe Sources:Puff Pastry:https://www.thekitchn.com/how-to-make-puff-pastry-222312Salmon En Croute:https://www.bbcgoodfood.com/recipes/salmon-en-crouteBeef Wellington:https://www.delish.com/cooking/recipe-ideas/a58702/easy-beef-wellington-recipe/Other Information Sourced from:On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee2021-01-051h 17
High GluttonyEpisode 12: En Croute Part One: Puff Puff PastryHappy New Year! We’re kicking off 2021 with our first World Level 5 recipe, our first separate protein adventures, and our first two-parter. Creating our own puff puff pastry from scratch (or how to make puff pastry while high) was exciting and we’re pretty sure Gretchen won’t ever be able to buy store-bought again. In addition to making our lean dough and all that folding and turning, we also cured salmon. Once we’ve got these two items ready to rest overnight, we pick up part two (released on January 5) by wrapping our protein, roasting some garlic, and learning...2021-01-011h 18
High GluttonyEpisode 11: Modern Mac and CheeseMac and cheese is a classic for a reason. We use a recipe from Serious Eats (and two pounds of cheese!) to create an easy and delicious version that may change the way you do everything. G introduces us to sodium citrate, and in addition to learning it works as an emulsifier, a ph balancer, and a smoother-outer of cheese sauce, this little guy can also help when making caramel by preventing the sucrose from crystallizing. Amazing! You also hear a little more about our video game life and maybe the most exciting part is our discovery of how...2020-12-2059 min
High GluttonyEpisode 10: Buckeyes and Orange Sugar ScrubWe’re making some holiday treats and kick it off with a favorite from one of Becca’s childhood traditions of making peanut butter balls. We create an edible orange sugar scrub that we can’t stop using and makes a great gift for yourself or a friend. Don’t worry, our resident experimentist is up to her usual tricks and has some fun adaptions in store for you with this repisodes mad Gretchenist changes. Listen along as we kick off the holiday season!Recipe Sources: Buckeyes:https://www.allrecipes.com/recipe/9909/buckeyes-i/htt...2020-12-101h 32
High GluttonyEpisode 9: Butternut Squash and "macon"We’re powering up twice-baked squash with mushroom bacon, or as we call it “macon”. We complete the dish with some parmesan cream that is a little trickier than we expected but as always, we share with you our tips and tricks for making it a little smoother. All in all, a delicious way to spice up your squash!Recipe Source:Macon: https://www.bonappetit.com/story/how-to-make-mushroom-chipsSquash: https://www.epicurious.com/recipes/food/views/twice-baked-butternut-squash-with-parmesan-cream-and-candied-bacon2020-12-1059 min
High GluttonyEpisode 8: Return of the TerpenesIt’s the return of Terpenes!! We’re back for our second Cannaquest and this time, we’ve done our research. We discuss plant biology, common terpenes and where they’re found in cannabis and in nature. We find out there are over 100 different types of terpenes and some are even found in insects! We close out this adventure with fruits, citrus, herbs, and spices that we had at home and compare the fragrances to three various strains we each had. Join us for our second foray into a knowledge quest!2020-12-011h 04
High GluttonyRepisode 7: Twice Baked Butternut Squash and MaconIt's time for makin' macon! We dive into fall side dishes again and create twice-baked squash, topped with mushroom bacon (we're calling it macon), pecans, and parmesan cream. Join us as we get messy with filling and creative with foil boats. 2020-11-2000 min
High GluttonyEpisode 7: Duchess PotatoesOr, “How to elevate your mashed potato game”. We’re making Duchess Potatoes just in time for Winter. Join Becca and Gretchen as they explore ricing, piping, and egg-washing some Yukon Golds. Gretchen’s shapes end up being beautiful and regal, of course, and Becca’s really capture that poop emoji feel. We’re not shape-shaming around here, though. Enjoy these year-round but they seem especially satisfying this time of year.2020-11-1000 min
High GluttonyEpisode 6: PPU Preserves Follow UpWe're following up on our preserved lemons, pickled limes, and homemade ginger beer. We talk you through the next steps, how we used each ingredient, and share some more fun ideas for adding that High Gluttony flair to everyday dishes. Thanks for joining us!Recipe Sources:https://food52.com/blog/9927-how-to-make-alcoholic-ginger-beer-from-scratchhttps://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643https://www.epicurious.com/recipes/food/views/preserved-lemons-2315702020-11-0557 min
High GluttonyEpisode 5: The Duck Experience and TerpenesJoin us on our first Cannaquest adventure! We kick it off by making a delicious cocktail with preserved lemons from our pantry power up and Gretchen takes us through a true High Gluttony meal featuring duck. Future Cannaquests will include more cannabis-centered topics but for our first one, we dip our toes into Terpene talk.Salty Gin and Tonic Recipe Source:https://www.allrecipes.com/recipe/279891/salty-lemon-gin-and-tonic/2020-11-011h 09
High GluttonyEpisode 4: Ginger Beer, Preserved Lemons & Lime PickleIt’s time for another pantry power up and we’re making three items that will quickly become staples in your kitchen.Join us as we learn the difference between sterilization and cleaning, discuss salt types, and test out fermenting our own ginger beer and making our own preserves and pickles.Recipe Sources:https://food52.com/blog/9927-how-to-make-alcoholic-ginger-beer-from-scratchhttps://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643https://www.epicurious.com/recipes/food/views/preserved-lemons-2315702020-10-201h 01
High GluttonyEpisode 3: Channa Masala and NaanFor the second time, we are making channa masala and naan (the first pass had some recording issues) so now that our bellies are full of chickpeas, we’re ready to share our thoughts. We base this repisode on two recipes from, guess where, Cook’s Illustrated and Serious Eats. We promise we’ll start using other sources soon but in the meantime, join us in making this warming and delicious dish.2020-10-101h 24
High GluttonyEpisode 2: Ricotta Gnocchi with Maitake Mushroom SauceFor our next adventure, we ease into pasta making with a world level 2 recipe from Cook’s Illustrated and make some ricotta gnocchi with maitake mushroom sauce. We explore how to keep your herbs fresh, share an herb chopping video, and confirm the best way to make breadcrumbs.Join us this week for more shenanigans in the kitchen with and G and B.Recipe Source: https://www.americastestkitchen.com/recipes/3827-ricotta-gnocchi-with-browned-butter-and-sage-sauce?ref=new_search_experience_3&incode=MASAD00L02020-10-0156 min
High GluttonyEpisode 1: We're getting toasted and so is the sugar!Welcome to High Gluttony! In our very first episode we introduce ourselves, tell you a little about why we’re doing this whole podcast thing, and share some interesting facts about toasting.Gretchen also whips up a mad Gretchenist cocktail and we caramelize sugar using a recipe from Serious Eats.Recipe Source: https://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html2020-09-201h 01