DiscoverSpilled MilkEpisode 356: Meal Planning
Episode 356: Meal Planning

Episode 356: Meal Planning

Update: 2018-10-253


Have your plow and Google calendar ready, because today we are discussing Meal Planning. This is one of those episodes that may be low on comedy but high on usefulness, or so we are telling ourselves. Matthew gets put into the hot seat as we find out about The Meat List and call his mom. We pass strings of mongers as we learn to stride ahead and try to alleviate meal guilt.

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Episode 363: Multi Cookers (Instant Pot)
Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release. 363 instant pot Pot ChiliThis is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin.3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes3 dried ancho chiles3 dried New Mexico chiles2 dried pasilla negro chiles2 teaspoons kosher salt1 teaspoon dried Mexican oregano1 tablespoon ground cumin1 teaspoon dried coriander1/2 teaspoon MSG5 garlic cloves, minced2 tablespoons vegetable oil1 onion, diced2 jalapeños, seeded (if desired) and minced1 tablespoon lime juice1 8-oz. can tomato sauce1/2 cup waterToast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic.Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute.Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve.Yield: 6 hearty servings
Episode 321: Handheld Meat Pies
Today we (very carefully) taste molten meat inside flaky crusts and diagnose Meat Hand Syndrome while Molly gives us another signature Hot Take. Trigger warning for people who are sensitive to terrible words. Like Producer Abby, who has done nothing but love and support the podcast and does not deserve this sort of treatment. 321 Meat Pies PASTIESMakes 5 large pastiesFOR THE CRUST25 ounces flour1 tablespoon kosher salt2.5 ounces cold lard, cut into chunks1 stick (4 ounces) cold unsalted butter, cut into chunks12.75 ounces cold waterFOR THE FILLING2 pounds chuck steak, cut into 1/2-inch cubes, plus some minced beef fat (trimmings are fine)2 pounds russet potatoes1 medium onion, dicedfloursalt and pepper2 tablespoons minced fresh parsleyFOR THE EGG WASH2 eggs2 tablespoons milkPreheat oven to 400 degrees.In a large bowl, combine flour, salt, lard, and butter, mixing with your hands until the fat is in pea-size chunks. Slowly drizzle in cold water, stirring, taking care not to make the dough too wet--check by pressing it into a ball, if it doesn't fall apart into dry chunks, it's ready. Add more water a teaspoon at a time if if needed.Divide the dough into five balls (about 9 oz each). (You can refrigerate the dough up to 24 hours at this point.) Roll the first piece out to a 9-inch circle. Pile the center of the dough with generous layers of potatoes, meat, onion, parsley, suet, and 1 tsp flour. Sprinkle each layer generously with salt and pepper. (I like to make a salt-pepper mixture in a bowl, like they do at Subway.) Using your fingers, moisten the edge of the dough with water and lift the two sides of the pastry to seal on top. Crimp edge with your fingers to hold it together. Place on a sturdy, parchment-lined cookie sheet. Repeat with remaining balls of dough.Beat the egg and milk together in a small bowl. Brush each pasty with the egg mixture and cut two slits in the top with a sharp knife. Bake 30 minutes, then reduce oven to 350 degrees and continue baking 30 more minutes. Cool on a rack 10 minutes before serving.
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Episode 356: Meal Planning

Episode 356: Meal Planning

molly wizenberg and matthew amster-burton