Eating Liberty podcast from the Culinary Libertarian

The Escoffier Series continues with Chapter 11, Cold Preparations. Today the focus is on two basic styles of forcemeat and how to make a galantine. Find the show notes with bonus Ice Cream and Christmas Cookie recipes here culinarylibertarian.com/273

This was a wonderful visit to Penjamin's podcast. We discussed some food and drink philosophy as well as some real life advice about mixing muffins. Find the links mentioned, and the Naptown Think page, on this link culinarylibertarian.com/272

Feathered game, particularly pheasant, is the subject of this episode. This is more about how to generally prepare pheasant and not to follow any specific Classical recipes which, for feathered game, can be complex, even for a commercial kitchen. Find the show notes page here culinarylibertarian.com/271

We're moving along in Le Guide Culinaire. Game meats now, with the primary focus on properly cooking venison. Two other game meats come into the discussion lightly, pheasant and ostrich. Find the text of the show and a link to my cookbook here culinarylibertarian.com/270

Pie dough might be the last straw for holiday baking stress. It's easier than you might think, but not at all what you might expect. You can do it. This episode and the link on the show notes page will help. culinarylibertarian.com/269

Soy seems to be everywhere from food to shampoo and baby formula. Is it safe? Is hydrolyzed soy protein safe to eat? Find the text with links consulted on the show notes page here culinarylibertarian.com/268

A recap show about some projects I had working and the updates of them. Also, it's time to stock the holiday bar with loveliness in the form of mixers and infused alcohols. Find the links to the episodes mentioned here culinarylibertarian.com/267

Food historian Ken Albala discusses some of the history of the fruitcake, what's good about it and what's not so good. Green bits aren't so good. Find the link to Ken's original appearance on this show note's page culinarylibertarian.com/266

The Escoffier Series continues with poultry. This episode starts the chapter with chicken and some of Escoffier's ideas about how to cook chicken.

Magnesium is a big deal in cellular function in our bodies. Many of the actions we never see or know they take place. Until they stop taking place. Magnesium is very important and knowing where to get it and what fights with it makes a difference in your health. Find the links to articles referenced on the show notes page culinarylibertarian.com/264

The crunch of a perfecty fried fritter or a well cooked french fry is really something to behold. So simple, but not really. There’s a lot that goes into prep and production, but today’s focus is on the cookiing. The deep frying. Do you have a deep fryer at home? Do you deep fry anything? Deep frying is easier at home than it used to be. Even so, there are some good guidelines to follow for great...

The Escoffier series continues with grilling. Grilling is the oldest form of cooking and the easiest. Until it isn't. There's somethings to glean from a Classical Chef. Find the show notes here culinarylibertarian.com/262

How many staples can you replace at home? Mayonnaise or peanut butter are pretty easy. What about cream cheese. Find the show notes page here culinarylibertarian.com/261

My blackberry plant is still putting out ripe berries. It's super late in the season and I'm thrilled. Find the show notes page link with the video I mentioned here culinarylibertarian.com/260

Toasty browned cheese covered food is pretty much about as good as it gets. Or toasted with bread crumbs like a really great baked macaroni and cheese. Today's show is Escoffier's explanation of how the gratins work. I add a few comments to make life easier. Find the show notes and links here culinarylibertarian.com/259

The Escoffier series continues with the portion of blanching. Not a much used culinary technique I suppose these days, but of some specific value. Find the links to the show notes and the egg flipping video mentioned here culinarylibertarian.com/258

Sauteing is maybe the most misapplied form of cooking. There's the right way, and all the other ways. What makes the right way right, anyway? Here's the show notes page for more links culinarylibertarian.com/257

How we think about any task we do impacts how well we perform that task. Cooking and baking seem to bring out the anxiety in people. Change your mind about your anxiety and cook better food. Find the show notes page for links related to the show culinarylibertarian.com/256

My neighbor gave me some superb apricots. So, time to bake. But, what? This episode shows how one idea turns into a completely different idea and how to get there. Find the show notes here culinarylibertarian.com/255

This encore episode of Dr Kyle Mamounis' visit covers sugar and fat and how those are toxic to the human body. Find the show note's link with the original show note's page here culinarylibertarian.com/254

This time we cover poaching and poêling. One method you almost certainly have heard of and the other likely not. They're both excellent, if not also opposite, cooking methods. Find the show notes page here culinarylibertarian.com/253

We discuss the Keto diet, how it helped my guest become half the man he was and why the Standard American diet is toxic. Find the links on the show notes page culinarylibertarian.com/252

Does bread need more than the basic 4 ingredients? Innovation and mass production encountered specific problems that chemical innovation solved. Were those solutions really for the better? Find some of the references on the show notes page here culinarylibertarian.com/251

This short episode asks if homesteading is the next thing. Is it a natural next step or did political lockdowns force the issue? I don't attempt to answer that. I also offer an update on Luke Tatum and his book. Find the link to Luke's book on the show notes page culinarylibertarian.com.250

Jason Bassler, co-founder of The Free Thought Project and founder of Police The Police, joins me to discuss forever chemicals, their history and what an anarchist solution might be. Find the show notes and links mentioned here culinarylibertarian.com/249