The Harvest Eating Podcast

****PLEASE NOTE**** Certain segments of these show notes (the well-written ones) were created with AI. I've never used it before but I thought I'd try it. I actually think it's a bit strange but it's also rather impressive. I fear that AI will be writing our "news" and "opinion" stories and the sheeple will not even know it. In today's episode, I'm discussing primary fermentation and the fact that...

Let me make the following bold statement; every person (or animal) has one thing in common-​eating food is the most important aspect of life, period. With that said I offer the following: Eating clean food is a revolutionary act that in many ways flies in the face of what "they" want you to do. Everywhere you look companies and governments are trying harder and harder to dictate what you eat. Thei...

I've cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth. I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not foll...

Just a quick thanks to all of you who have stuck around for 500 episodes….hard to believe I have made it this long. Truth is I quit several times along the way but emails from fans asking for more shows kept me going. So here we are at 500 and I am humbled by your support through the years. Today I will be talking you through my planning and thoughts on a dinner party that is coming up this Friday...

Today is a Friday off-the-cuff show and I wanted to chat about perennials and permaculture. Now, right up front, I don't know much about permaculture, so I am learning as much as possible. I have studied and continue studying soil science and regenerative agriculture, some of which apply here. I am also really excited about perennials and wish I embraced them earlier. Also this year I have started...

I'm a Youtube creator and have been since 2006 if you can believe it. In fact, I was sitting in Florida with a friend and he showed me this new site in the middle of 2005 called Youtube. The trouble was every 4th or 5th video was some sort of pornography. we could not believe that this type of content was freely available to anyone, anytime especially since we both had young children at that time....

I made a Korean BBQ Bowl last night in about 25 minutes of active time and had everything I needed in the pantry or fridge. this is a pretty straightforward dish to put together and the flavors are pretty amazing. For two pounds of meat, I used 2 large green onions, 1/2 a small white onion, 10 garlic cloves. That was the aromatics that made the meat component, those were flavored with a sauce of:...

Today I am speaking about a subject I am passionate about food labels and additives. While we can't avoid all additives, we can certainly read labels and just say no to food with too many questionable ingredients. A great example is ice cream, I did a story on Instagram yesterday (you are following me right?) whey I showed the label of a "French vanilla" ice cream, it has all the regular ingredien...

I spend a lot of time thinking about food, I've been criticized or "ribbed" about this personality flaw by my wife, and several past girlfriends. I am constantly talking about the next meal, or food trends I'm infatuated with, or food products I want to develop. I contemporaneously imagine how food and culture bring people of all nations together and also tear them apart. I picture how to plate up...

This is a quick episode today to explain how I recently made extremely crispy lard roasted potatoes that went alongside a ribeye steak. This "technique" is like many, not my invention and not the invention of the person you might have heard it from before….if that makes sense. So getting right to it first take your fat (lard, olive oil, duck fat, beef tallow) and place in small pot, add about 2 tb...

EPISODE ON HARVEST EATING Let me come right out and say this; we are in very uncertain times in this country. Recently I heard the pathetic treasure secretary attempt to "calm the people down" and convince us the banks are safe. The illegitimate puppet leader said the same thing too, basically, everything is fine, go back to your devices, nothing to see here. However, the banks are vastly undercap...

The other night I had some friends and relatives eat dinner with me. I made a simple menu consisting of chicken Cacciatore and roasted broccoli. The broccoli was a huge hit! Just about everyone was busy chomping and crunching up the broccoli and mumbling things about how tasty it was. Here is the trick…..FIND FRESH BROCCOLI! Then, blanch it in a lot of salty water for 2 minutes, and transfer it to...

I have mentioned the term "mise en place" before and emphasized how important it is if you plan on becoming a better cook. It means "everything in its place" and is the foundation of the French culinary discipline. Anyone who has worked in a professional kitchen knows this term and uses this discipline daily. The degree to which it's followed says something about the chef or cook, it allows anyone...

Visit Harvest Eating Today's show is done at the behest of one of my Telegram subs and is my attempt to let you see how chefs think at work, and at home too. This topic could go in many directions so I hope I did justice to this subject and provided some helpful insight into how I try to process home cooking using my chef background. Some of the things I did not mention on the show were mise en pl...

Link To This Episode Today I'm going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts! Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this...

Visit Harvest Eating Today I wanted to muse about what I would consider the perfect homestead in regard to what could be grown, raised, and eventually preserved or butchered and eaten. This is a complicated topic but one I find useful to discuss as it gets us thinking about what might be important to incorporate into an existing or future homestead as in my case. For me, a homestead is a place tha...

Visit Harvest Eating Now! When it comes to electrolytes I did not know very much until about 8 mos ago. You'd think with my athletic background which spanned the gamut from decades of ice hockey at a serious level, tennis, mountain biking, and even mountain bike racing that I would be familiar with electrolytes, but no. Aside from Gatorade which I hate, I really was not aware that average people,...

Show note and recipe here In my Make It Yourself series I will show (tell) you how to make common items at home instead of buying them and ingesting seed oils etc. Today I will be talking about tortillas, flour tortillas mostly, but I will touch on corn tortillas also. Flour tortillas are very inexpensive and easy to make plus they can be frozen for later use making it a worthwhile project to expl...

Visit Harvest Eating Today I am talking about the task of keeping kitchen knives sharp, which is a very important safety and efficiency practice. Let's be clear, dull knives are dangerous! Many people feel sharp knives are dangerous but they are much safer than attempting to use a dull knife for cutting food. While many devices and contraptions exist to keep knives sharp many are hard to use, even...

Link to today's show In today's episode, I discuss the wonder that is salsa! Salsa can bring so much flavor, texture, excitement, and utility to your cooking in so many ways. I walk you through a few of my favorite salsas and you will be ready to make them in your own kitchen. The recipes are so easy you really don't need written instruction. Also, below pls find a video showing one of the most po...

www.harvesteating.com/podcast-1/483-lets-talk-about-seed-oils Today I discuss the idea that seed oil/ vegetable oil might be bad for us. While the medical authorities and online medical sites tout the "heart-healthy benefits" of polyunsaturated oil like canola, corn, soybean, grape seed, etc. many others (including me) doubt these claims and a groundswell of opposition to seed oils and "vegetable"...

Find the recipe for today's show at Harvest Eating Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer, or other game meats. It is a very thick sauce and is not a tomato sauce but rather a meat sauce that has some tomatoes, or not. Bolognese sauce is t...

This simple sauce is easy to make and quite delicious with any type of red meat. In my opinion, it's best with roasted and sliced tri-tip steak. However, any cut will benefit from a little bordelaise sauce to dip in. Basic recipe: 1 large finely minced shallot 4 tbsp good butter 2  cups of drinkable red wine 3-4 tbsp beef stock or demi-glace salt and white pepper to taste Recommended Links: Suppor...

Visit Harvest Eating RIGHT NOW! Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have. Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more "sciencey" items like xanthan gum, affecti...

Show Notes On Harvest Eating Shrimp cocktail is a wonderful appetizer that is slightly elegant and a bit luxurious too. It usually is found during special parties, holiday parties and for us, a Christmas eve treat! Making it is not difficult but like many things, takes a bit of know-how. The first part is securing wild-caught shrimp. I personally place a "hard stop" on farm-raise seafood, especial...