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

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.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe

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 between the two methods. We also discuss Teff flour and what makes it unique, as well as sharing a bit of what we learned about the cuisine and culture in these two countries. Join us as we learn, cook, and forget lots of stuff.

Recipe Source:

https://g.co/kgs/9VJv17

https://en.m.wikipedia.org/wiki/Teff

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/

Gretchen brings you another failure on her part this week. After getting confused during preparing for the episode the night before she accidentally swapped baking powder for baking soda, and ended up with not so crispy wings. But the sauce is so good it wasn't a complete failure, just a partial one.

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 Chouquettes!

Recipe Source:

https://www.davidlebovitz.com/les-chouquettes/

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 that we learned throughout the process.

Recipe Source:

https://www.seriouseats.com/traditional-toum

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/recipe-ideas/a26258249/homemade-ramen-recipe/

https://seonkyounglongest.com/about-seonkyoung/

https://seonkyounglongest.com/ramen/

https://pickledplum.com/miso-ramen-recipe/

https://www.justonecookbook.com/homemade-chashu-miso-ramen/

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.

Recipe Sources:

https://sallysbakingaddiction.com/pineapple-upside-cake/

https://therecipecritic.com/pineapple-upside-down-cake/

https://www.joyofbaking.com/PineappleUpsideDownCake.html

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:

Negroni: https://www.liquor.com/recipes/negroni/

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 down the High Gluttony road we know today. Feels fitting to make this dish known for being a staple in nomadic cultures as we continue on our journey. Join us on February 1 for Manti!

Recipe Sources:

Dried Mint:

https://www.seriouseats.com/2015/03/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor.html

Manti:

https://mission-food.com/homemade-manti/

https://www.bbcgoodfood.com/user/10782841/recipe/manti-traditional-turkish-dumplings

https://www.saveur.com/turkish-lamb-manti-dumplings-recipe/

https://www.thedeliciouscrescent.com/mushroom-dumplings-in-garlicky-yogurt-sauce/

https://www.lentils.org/recipe/lentil-manti-turkish-dumplings/

https://www.tasteofbeirut.com/manti/

https://ozlemsturkishtable.com/2013/12/manti-the-tiny-treasuresturkish-dumplings-stuffed-with-ground-meat-in-garlic-yoghurt-and-spices/

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.analyticalcannabis.com/articles/the-difference-between-cannabinoids-and-terpenes-311502

https://www.inmedpharma.com/learn/what-is-cannabinol/

https://www.analyticalcannabis.com/articles/the-difference-between-cannabinoids-and-terpenes-311502

https://www.labroots.com/trending/cannabis-sciences/13082/weed-thc

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 more HighGluttony.

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/a58702/easy-beef-wellington-recipe/

Other Information Sourced from:

On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee

Gretchen does a little dive into another recipe from The Flavor Equation and reads about carbonated beverages. Did you know that 3 entire things happen when you drink something carbonated? Gretchen sure didn't!

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 cured salmon. Once we’ve got these two items ready to rest overnight, we pick up part two (released on January 5) by wrapping our protein, roasting some garlic, and learning lots of fun things along the way. We’re excited to start the new year with you!

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/a58702/easy-beef-wellington-recipe/

Other Information Sourced from:

On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee

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 sucrose from crystallizing. Amazing! You also hear a little more about our video game life and maybe the most exciting part is our discovery of how panko bread crumbs are made. Join us for another repisode of High Gluttony!

Recipe Source:

https://www.seriouseats.com/recipes/2016/11/sodium-citrate-baked-mac-and-cheese.html

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 changes. Listen along as we kick off the holiday season!

Recipe Sources:

Buckeyes:

https://www.allrecipes.com/recipe/9909/buckeyes-i/

https://blog.herrealtors.com/post/spicing-up-ohios-original-buckeye-recipe

https://www.browneyedbaker.com/christmas-baking-buckeyes/

Orange scrub:

http://www.savynaturalista.com/2013/06/19/orange-sugar-scrub-edible/http://www.savynaturalista.com/2013/06/12/pretty-in-pink-body-scrub-homemade/

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: https://www.epicurious.com/recipes/food/views/twice-baked-butternut-squash-with-parmesan-cream-and-candied-bacon

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 fragrances to three various strains we each had. Join us for our second foray into a knowledge quest!

Or, “How to elevate your mashed potato game”. We’re making Duchess Potatoes just in time for Winter. Join Becca and Gretchen as they explore ricing, piping, and egg-washing some Yukon Golds. Gretchen’s shapes end up being beautiful and regal, of course, and Becca’s really capture that poop emoji feel. We’re not shape-shaming around here, though. Enjoy these year-round but they seem especially satisfying this time of year.

We're following up on our preserved lemons, pickled limes, and homemade ginger beer. We talk you through the next steps, how we used each ingredient, and share some more fun ideas for adding that High Gluttony flair to everyday dishes. Thanks for joining us!

Recipe Sources:

https://food52.com/blog/9927-how-to-make-alcoholic-ginger-beer-from-scratch

https://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643

https://www.epicurious.com/recipes/food/views/preserved-lemons-231570

Join us on our first Cannaquest adventure! We kick it off by making a delicious cocktail with preserved lemons from our pantry power up and Gretchen takes us through a true High Gluttony meal featuring duck. Future Cannaquests will include more cannabis-centered topics but for our first one, we dip our toes into Terpene talk.

Salty Gin and Tonic Recipe Source:

https://www.allrecipes.com/recipe/279891/salty-lemon-gin-and-tonic/

It’s time for another pantry power up and we’re making three items that will quickly become staples in your kitchen.

Join us as we learn the difference between sterilization and cleaning, discuss salt types, and test out fermenting our own ginger beer and making our own preserves and pickles.

Recipe Sources:

https://food52.com/blog/9927-how-to-make-alcoholic-ginger-beer-from-scratch

https://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643

https://www.epicurious.com/recipes/food/views/preserved-lemons-231570

For the second time, we are making channa masala and naan (the first pass had some recording issues) so now that our bellies are full of chickpeas, we’re ready to share our thoughts. We base this repisode on two recipes from, guess where, Cook’s Illustrated and Serious Eats. We promise we’ll start using other sources soon but in the meantime, join us in making this warming and delicious dish.

Gretchen agreed to make orange marmalade for her coworker's husband, so she figured she'd better use that for content! While the entire marmalade process took approximately 3 hours from preparing the oranges, to cooking the jam, to canning for storage, but this is cut down to just the essential content, so don't be fooled into thinking you'd be able to make marmalade in 23 minutes. Enjoy listening to Gretchen wait and wait and wait for this sweet jammy treat to cook!

For our next adventure, we ease into pasta making with a world level 2 recipe from Cook’s Illustrated and make some ricotta gnocchi with maitake mushroom sauce. We explore how to keep your herbs fresh, share an herb chopping video, and confirm the best way to make breadcrumbs.

Join us this week for more shenanigans in the kitchen with and G and B.

Recipe Source: https://www.americastestkitchen.com/recipes/3827-ricotta-gnocchi-with-browned-butter-and-sage-sauce?ref=new_search_experience_3&incode=MASAD00L0

Welcome to High Gluttony! In our very first episode we introduce ourselves, tell you a little about why we’re doing this whole podcast thing, and share some interesting facts about toasting.

Gretchen also whips up a mad Gretchenist cocktail and we caramelize sugar using a recipe from Serious Eats.

Recipe Source: https://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

Gretchen speeds through making these delightful kebabs from the Fresh India, with slight modification for decreasing potential moisture. There is paste making, potato mashing, and attempting to not set the kitchen on fire. Listen now to find another reason you should purchase "Fresh India"!

Listen to Gretchen struggle with making a slab pie with a recipe she's not entirely sold on. Substitutions are made, ingredients forgotten and then hastily added back into the recipe, and struggles with crumbly dough.

Gretchen talks through another recent recipe she is now obsessed with, Sesame Roasted Carrots With Cous Cous And Feta - except she forgot the feta. Another recipe from "The Flavor Equation", she talks through the recipe and provides some facts about Sesame. It's another short but savory episode of High Gluttony!

In this episode, Gretchen provides a couple of programming updates and then talks for a little bit about some cookies she's been creating recently, Bolinhas and Coconut Thumbprint Cookies with tropical fillings, and her notes on what she'd do differently next time.

A little programming note for our Gluttoneers - we're taking a break after this episode and wish everyone a happy holiday season! But, for now, on to shepherd's pie...We've prepared a lot of mashed potatoes around here but adding them to the top of a casserole had eluded us until now. Behold, the shepherd's pie! Gretchen's version includes ground beef and lamb and Becca's uses mushrooms instead of meat. While it did take a while to prepare and complete this dish, it was definitely worth it in the end. But what's not to love with potatoes, cream, butter, veggies, and more butter. Yes, please.

It's soup season! We celebrate this cozy time of year with a tribute to our favorite, Marcella Hazan. Starting with dried beans and ending with lemon zest and olive oil, this easy and simple soup will be go-to dish for us this fall. Not only is our recipe from Marcella but we take it a step further and use a white bean named after the chef herself. It really is a soup situation with Marcella.

Recipe Source: https://food52.com/recipes/51809-marcella-hazan-s-white-bean-soup-with-garlic-and-parsley

It's finally time to cover truffles! At least the chocolate ones. These easy holiday treats are so easy to modify and personalize. There is some discussion of ganache and what it is.

We've been wanting to make homemade root beer since March, but it takes about two weeks to get to the final product and we had to make a ginger bug, not to mention sourcing the unusual ingredients used. Oof. All in, this was quite the endeavor. We mix our finished root beer with ice cream and make what we call funky floats. Was it worth it? Join us on a root beer adventure to find out.

Recipe source:

https://nourishedkitchen.com/homemade-root-beer-recipe/

Our latest adventure finds up elbow deep in rice krispies, chocolate, peanut butter, and butterscotch. It's that time of year when there's an excuse to eat sugary treats all day long and we're starting with a mid-west favorite, the scotcheroo. We found these ingredients to be a great base to add in your favorite toppings like pretzels, coconut, or dried fruit, and because you use a 9x13 pan, there's plenty of space to play with and plenty of treats to supply a large group. Gretchen also breaks down what makes butterscotch different from caramel and we test our patience waiting for the final product to cool down. Off we go on another sweet journey!

Recipe Sources: https://tastesbetterfromscratch.com/scotcheroos/https://www.ambitiouskitchen.com/homemade-pumpkin-spice-latte/

Never content with making something simple, we get creative with green apples and put them into syrups, blenders, and even the freezer. Talking a little about what makes green apples unique, we ultimately end up with a few variations on an herby, apple margarita to kick off fall. Join us in making a "healthy" margarita lol.

Recipe:

https://olmecaaltos.com/apple-margarita/

Happy anniversary to us! It's been three whole years since we first released our "we're getting toasted and so is the sugar" episode, so we're celebrating by revisiting the toasty gem that is granulated caramel. This process of heating your sugar at 300 degrees for a few hours and stirring every 30 minutes, results in what we've termed granumel, and gives you a sugar with the dreamiest of textures that can be a sweet substitute in most recipes. We combine the final product with nectarines and make a few combos of crostini with varying herbs. Join us in celebrating three years of High Gluttony adventures. Woohoo!

Recipe source for sugar:

https://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

We made up the ingredients for the crostini :)