High Gluttony

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...

This 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 whe...

We 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 cov...

This 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...

We'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...

It'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...

(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 carr...

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...

Gluttoneers! Can you believe it's been two years since our very first release? We've learned, we've grown, we've consumed a lot of cannabis and we're grateful to you for joining us on our journey! For our latest adventure, we are making the cheesy, crunchy, deliciously perfect, Marcella's Patate Maritate. This potato union is strengthened by mozzarella and we all know that's the strongest foundati...

It's a pasta repisode!! yay! We've hit the intriguing and educational pasta section of Marcella's Italian Kitchen and settle on a recipe for sauce that uses fresh cantaloupe and heavy cream. We learn about the best flour to use for different pasta applications, get to read about Marcella's strong opinions on pasta extruders, and finally, taste our version of the extremely unique, Tonnarelli al Mel...

We're still deep in the world of Marcella Hazan's Italian Kitchen Cookbook. This time, we discuss Marcella's elementary rules of Italian cooking, create an easy appetizer of walnuts, butter, parmesan, and basil, and share some of our favorite apps from this section of the book. Nostalgia hits us at one point as we reminisce about our dinner parties of yore but it doesn't slow us down for long and...

It's no secret that we admire Marcella Hazan. Inspired by her food philosophy and approach to cooking, we launch the start of our deep dive into "Marcella's Italian Kitchen". Even though Marcella suggests closing out your meal with a salad, we are hopping around the book a bit and start with her classic salad of tomatoes, sweet red onions, cucumber, and basil. We share favorite parts from the intr...

Wow. 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-da...

We 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 cannabu...

We've got pet surgeries, plumbing emergencies, and new caper bushes happening at our houses so our next release is going to be delayed just a bit. It will be worth the wait, we promise. In the meantime, we are re-releasing our Consumption Part Two cannaquest which sets the stage for what's coming up by doing a deep dive into edibles and infusions. You'll also hear us mispronounce Endocannabinoid,...

We 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...

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/medi...

G has been wanting to make this rhubarb upside down cake together for a while. When one of us could find fresh rhubarb, the other couldn't, or we both couldn't find any, and on it went. So, it took us a lot longer to get this recipe going than we wanted but oh em gee was it worth it. We clearly love upside down cakes around here but this one with its perfect balance of sweet and tart, soft and tex...

We 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 quoogle...

Green tea gimlets, two types of tiny sandwiches (beet and artichoke), and a cake filled with lemon curd and topped with cream cheese frosting and strawberries make up our freestyle High Gluttony tea party. Apparently, we can't be bothered with recipes anymore because all but the lemon curd are just what sounded good to us. We also chat about some silly tea party rules and share some reasons green...

We're throwing a party and bringing all the appetizers. At least, all the appetizers wrapped in filo dough. We must have been hungry when planning this repisode because the result is a no recipe, no rules, just lots and lots of cheese wrapped in flaky layers kind of situation. We try our hand at three flavors - kalamata, goat cheese, and pine nuts - cheddar cheese, honey, and green apple - and, fi...

Gretchen 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.co...

We'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 lear...

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...

Welcome to the Homestead, Gluttoneers! Or, we could say, welcome to the time G and B made a new intro and put their future vision for High Gluttony into the world and then immediately freaked out! Join us as we open our imaginary doors at the High Gluttony Homestead and create the most delicious pickled veggie sandwich. This World Level 1 dish is the start of our quest to find the perfect vegetabl...