Not A Single Fork

During the pandemic, Natalia and I did several Facebook Live Cook Alongs. They were fun for us and I think they were fun for you. But let's be real...it was totally amateur hour. Now at some level, that's fun. Natalia was taping me while drinking and drinking and trying to answer questions. Then there would be the occasional change in camera position and I would end up on the ceiling for most of t...

Continuing on our current path of finding all kinds of weird or, in this case, strange sounding foods in the US, off we go! There are a lot of foods that sound strange or off-putting and we found a lot of them but then as usual, there were a lot that seem "normal". Maybe it's because our world is food-centric but not sure about all of these. The foods in this list were tied to particular states an...

We uncover more of Natalia's Serbian roots today. Who knew that ass cheese would be so near and dear but it's all revealed at the end of this episode. It does kind of make sense though, right? So we examine all kinds of ridiculous foods either because of what they look like, sound like, taste like, you name it. Almost seemed that a teenage boy had made up the list but we powered through it and cam...

True to the old adage of beating a dead horse...here you go. Actually, tools in your kitchen are super important. They can not only make your experience easier and efficient but you may even find it fun. And the more you cook at home, well...your food is fresher, healthier, way less processed and let's be honest, a whole lot cheaper. So this episode takes on kitchen tool upgrades as suggested by @...

You could spend a lifetime and a fortune on kitchen equipment. So you don't do that, we like to review all those tools to outfit your cooking world. So we'll do the heavy lifting and you can just listen. We're pretty particular about what we consider to be necessary because a lot of times the articles include items that pay for space to be included. We do not receive any kind of money for what we...

If you've never heard of noodling... More with Tess Maune, award winning journalist from the CBS affiliate in Tulsa, KOTV. Tess specializes in outdoor and wildlife reporting and she puts her money where her mouth is. She hunts everything! She fishes and is also a noodler. A what? Noodling is not new, believe it or not. It was not created by some crazy guy who uttered "hold my beer" before sticking...

We're celebrating our 250th Episode with a special guest, Tess Maune, an award-winning journalist from the CBS affiliate in Tulsa. Tess is a news anchor but also the station's wildlife and outdoor reporter and we thought it would be fun to talk about things we know absolutely nothing about...foraging for edibles in the wilds of Oklahoma. Tess shared her knowledge of mushroom (the kind you eat) hun...

If you didn't get enough of pricey pantry items, we are back to finish up the list with lots of opinions, again! But first, we have to tell you about another podcast we absolutely love...@ivehaditpodcast with Jennifer Welch and Angie "Pumps" Sullivan. And these gals have Had It with so many things that also drive us crazy. So if you have a great sense of humor and high tolerance for explicit langu...

Opinion alert! I know you're so surprised that we are full of opinions. Now I love the website, Serious Eats, so I subscribe to their very informative and fun newsletters. Today's episode reviews (at least in part, more to come) pricey pantry items that are "worth it".We definitely agree with some of these choices but others, not so much. Don't buy a bottle of something just because you like the p...

In today's episode, we examine and, of course, critique because you know we have an opinion about everything, the wonderful world of food combinations. Flavor profiles are kind of my thing so I'm always ready to launch into a discussion about what goes and what doesn't. We are also working on the video portion of our program. So you should be able to find this episode on YouTube @thegirlcancook. I...

I'm going to start right here with a "disclaimer". We encountered operator error in our first attempt to videotape our episode. Actually, it was me. I missed a setting but we have fixed it and the rest of our episodes should be available on YouTube soon. The good news is the audio recording quality is much better so very happy with that. Now on to the topic at hand. TikTok is controversial yet pro...

What's in your pantry? Before we knew what the pandemic was, we had planned a tour of the local groceries and farmers markets but COVID had another plan so...we toured our kitchen pantries and actually had a great time. Since then, actually even before that, I had and have a thing about stocking your pantry so you always have something to eat even when there's nothing to eat. Today's episode is de...

It's Friday again (we love Fridays) and there's just something about it being Friday including, a new podcast episode and, oh yeah, the weekend! In today's episode, we take another one of those list-y type articles that everyone loves. This time we're speaking to all you home cooks out there. Like we aren't always talking to you guys! Anywho...today's topic is 18 Things That Chefs Think You Should...

It's all about St. Patrick's Day today because well, it's St. Patrick's Day! So get out your green beer and your best Irish jig and join us in today's episode. We have a great Irish pub here called Kilkenny's and it puts on a true celebration to honor the day. Natalia shares her participation in that and then we get into 11 Things You Didn't Know About St. Patrick's Day (thanks again, Buzzfeed!)....

The temperature for eating chicken is non-negotiable. Anything under 165 degrees is flat out dangerous. So begins this episode of Not A Single Fork. Yes, we actually had someone in one of our classes try to convince me as well as his cooking partner that 140 to 145 is the best temperature for chicken. No spoilers here but you get the idea so listen on to hear the whole story. We then review the 21...

We love food but we also love WINE! So, we thought we'd mix things up a bit by talking about wine in today's episode. We never do boring wine. I mean, you've heard about our wine classes, right? The last thing our favorite Somm, Joe Breaux, is...is boring, predictable or stuffy. Nope. Our last class was titled The Art of Subtlety and he is none of that (at least not right now) but we tasted some f...

When I was younger, I never understood what "you can't go home again" meant. But now that I'm so much older, it makes so much sense. Not just in the whole philosophical realm but in everyday experiences. For instance, once you make a recipe from scratch like pasta or even a cake, it's hard to eat the boxed or super processed variety. Pasta is top of mind for us these days because we are working on...

Is Mardi Gras on your mind? Ours, too! This episode is our take on Mardi Gras, lucky food and even the entire Lenten season. So Fat Tuesday and Ash Wednesday, Shrove Thursday, Good Friday and the Easter Bunny...they're all on the agenda. Did you dye Easter eggs as a kid? Do you still dye eggs? Do you eat the eggs? With eggs as expensive as they are right now (looks like the price is dropping sligh...

Who doesn't love comfort food? Especially this time of year. We have already had our fair share of ice storms so they can move along and spring can happen any time, please. We not only love comfort food but we love the throwback, retro kind of comfort food and that's what today's episode is mostly about. We recently taped several video recipes where comfort food was the featured guest. Now, I don'...

We're back in the saddle and we're past resolutions! Getting our feet wet in today's episode and it is short and sweet with foreshadowing (ooh...sounds ominous, right but no) of what's to come. Freewheeling aside, we've got fun tips and tricks and opinions coming up this month. My neck is in the healing stages and feels like someone has a constant grip on my throat but I actually have a throat tha...

This should give you an idea of how this episode is going to go… It is the last episode of Season 2 and yes, you guessed it, we hate Valentine’s Day. Not for the reason you think, neither Natalia nor I is single, screaming Adele songs at my cat. I mean, you have been introduced to my cat and she does plenty of screaming on her own so no extra screaming needed. No, we hate Valentines for different...

One of our popular episodes from the pandemic while Chef Candace gets a new neck...Desperate times call for desperate measures and while we’re really not desperate (at least not yet), we certainly have to be a lot more creative. So, if we can’t go to any of the grocery stores just for fun, we can hang out in my kitchen and forage through my pantry. (The picture included with this post is one of my...

Happy (Almost) New Year! And like so many podcasts, we're ringing in the New Year with a look back and forward. We made a lot of changes in 2022 from adding a solid social media presence (after a hiccup or two) to a growing online and soon to be virtual class program. We're going digital, baby. It's about time, right? That doesn't mean the in-person cooking is going away but don't you like a littl...

I am the keeper of the home movies. Not sure that anyone in my family knows this but I think I have every movie that at least my family (read Dad) ever filmed. Filming was a process back in the day. It was far from immediate and the film deteriorates over time. As a consequence, I have started the digitizing so we don't lose these "precious moments" in time. I mean, were they really precious? I su...

This episode will surprise you because it's all about BAKING! Yep, you heard right. Why is this surprising? Well, if you know anything about us, you know we absolutely hate baking. Now, it's not that we don't like baked goods. It's that we don't want to bake them. We're into more of the free-form arena of cooking so baking is simply outside of what we do. So consider this episode an anomaly of sor...