High Gluttony

We 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 vinaigre...

We'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 - t...

We'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/dictio...

Jumping 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/

Summer 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-r...

We’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-alluovo https://anitalianinmykitchen.com/homemade-pasta/ https://www....

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...

Next 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_Portugal https://www.seriouseats.co...

Join 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 be...

Join 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/

Join 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 Chouque...

Join 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 th...

When 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/r...

We 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. R...

We’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: Negr...

Join 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/

Since 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 do...

After 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-a837c51aa8f7 https://www.analyticalc...

We’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...

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-222312 Salmon En Croute: https://www.bbcgoodfood.com/recipes/salmon-en-croute Beef Wellington: https://www.delish.com/cooking/recipe-ideas/a5...

Happy 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 cur...

Mac 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 su...

We’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 chan...

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-chips Squash...

It’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 fr...