High Gluttony – Details, episodes & analysis

In this episode, Gretchen talks through one of her favorite foods, Duck Confit! and then turns it into duck rillettes.

Due to Gretchen being overwhelmed by making Christmas presents - this episode about Christmas presents is a few days late for the actual day. This spicy oil would be a great gift to yourself any time of year. Pickled fruits are probably a bit more specialized depending on your palate.

Join Gretchen on a journey of a simple laminated dough! So tasty! So Simple- but beware- the rolling takes a while. and maybe let these rest in the fridge overnight? Gretchen liked the results! Highly recommend trying to make these yourself, as they are super delicious. With tips at the end for extra deliciousness from around the internet.

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 vinaigrette. Join us as we learn new tricks, practice old standards, and eat a lot of butter.

Recipe Sources:

https://www.loveandlemons.com/blood-orange-bourbon/

https://www.bonappetit.com/recipe/lemon-tarragon-vinaigrette

https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak

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 - they're delicious).

Recipe Source:

https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html

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/dictionary/topical

https://news.green-flower.com/what-are-cannabis-topicals-used-for/

https://www.drugabuse.gov/publications/research-reports/marijuana/how-does-marijuana-produce-its-effects

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-recipe

https://www.foxandbriar.com/patatas-bravas/

https://www.seriouseats.com/cook-the-book-catalan-potatoes-bravas

Sangria From Culinary Spain

1 Orange, unwaxed

1 Lemon, unwaxed

1 Liter Wine (We used Red)

2 Peaches, Peeled and Chopped

1-2 Tablesppons Sugar

3 Tablespoons Brandy

1 Cup Mineral Water

1. Peel the orange and the lemon, trying to keep the zest in 1 long piece. Remove the pith and then slice into rounds.
2. Muddle the orange, lemon and peaches, Then sprinkle sugar over the sugar then add the wine and the brandy. Top with the mineral water.

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.eataly.com/us_en/magazine/eataly-recipes/pasta-cacio-pepe/

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-blissmith/id1496913759